Kids will love these GAPS barbecue baked beans, and you can bring them to a summer barbecue party, too!
You know not to use canned foods, right? Cans are lined with BPA, an endocrine disruptor.
It’ll take a little longer to soak and cook these beans from scratch, but it’s worth it knowing that your food is cleaner.
Serves: 8
Prep time: 10 minutes
Cook time: 1 hour, 5 minutes
Ingredients
- 1 medium yellow onion (diced)
- 1 large green bell pepper (diced)
- 1 clove garlic (minced)
- 2 cups navy beans (soaked overnight or for 8 hours; rinsed)
- 1 cup Paleo barbecue sauce
- 1/2 cup tomato sauce
- 3 tablespoons raw, local honey
Directions
| Step 1 | |
| Preheat oven to 325 degrees. | |
| Step 2 | |
| In a large saucepan, place navy beans and cover with an inch of water. Put lid on and heat over medium-high heat. When beans begin to foam, lower heat to low and skim off foam. Cook for an additional 30-40 minutes, or until soft. | |
| Step 3 | |
| Place a dutch oven or heavy pot on medium heat. Heat oil, then and add onion, bell pepper and garlic. Saute until slightly softened and translucent, about 5 minutes. | |
| Step 4 | |
| Remove from heat and add beans, barbecue sauce, tomato sauce, and honey. Stir to combine. | |
| Step 5 | |
| Place lid on pot and transfer pot to oven. Bake for 1 hour, minimum, longer if you want a thicker sauce. | |
See Also
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