Oven Baked Beans

Backyard barbecues are a fun way to bring together friends and family during the summer. Last weekend, while my parents were in town visiting, we had my future father-in-law over for a barbecue. There are several side dishes that just go with barbecuing – like potato salad and baked beans. We smoked pork and beef ribs and I made mayo-free potato salad and my dad made his famous baked beans. He has tweaked this recipe over the years and made adjustments when I discovered I had gluten sensitivities. I love his baked beans. They are not overly sweet and have a thick sauce that doesn’t run into other foods on your plate.

Have you ever read the ingredient label on canned baked beans? I was shocked when I discovered many brands use additives such as modified cornflour or corn starch, caramel coloring, dextrose, and soybean oil. While some of these items contain traces of gluten, and don’t contain dairy or eggs, they are still really bad for us.

Many homemade baked bean recipes call for soaking the beans overnight. You can do this, but we have found it’s not a necessity. If you boil the beans for about 40 minutes, you can get the same results as soaking the beans. The important thing is to have the beans cook until they are al dente. You don’t want them to be too mushy because they will continue to bake in the oven.

Homemade baked beans are not hard to make – it just takes several hours to bake. But, the end result is do delicious it’s worth the long cooking time. These beans also travel well and are a great dish to bring to a pot-luck barbecue or summer party.

Oven Baked Beans

Author: The Food Allergy Foodie’s Father
Prep Time: 30 minutes
Cooking Time: 4 hours
Serves: 6-8 people

Ingredients:

3 cups of French Navy beans
9-10 cups of water (enough to cover the beans)
2 tablespoons Worcestershire sauce“>Worcestershire sauce
2 cups of Ketchup
1/2 cup of Yellow mustard
1/2 cup honey
1/2 cup Molasses
1 yellow onion, peeled with the ends cut off
1 tablespoon garlic, minced
3/4 cup of gluten-free beer
1/2 teaspoon kosher or sea salt
1/2 teaspoon of black pepper

Directions:

1. Add the three cups of French Navy beans to a 2-quart saucepan with 9-10 cups of water. You want enough water so the beans are covered. Bring the beans to a boil and let cook for 30-40 minutes, or until the beans are al dente. The beans should be a bit firm to the bite and not too soft or mushy. Stir the beans periodically, about every 15 minutes while cooking.
2. Once the beans come to a boil, preheat the oven to 325°.
3. Using a slotted spoon, transfer the cooked beans into a Dutch oven or stockpot that is oven-safe. Reserve the cooking water, as you will use that as the beans bake in the oven.
4. Add the remaining ingredients with the beans in the Dutch oven. Mix well to combine. Place the yellow onion in the center of the pot.
5. Cover the beans and place in the preheated oven. Bake for three hours. Check the beans every 30 minutes and add a ladle-full of reserved cooking water as needed. The sauce should be thick so only add as much water as needed to achieve the desired consistency.