Simple Gluten Free Baked Beans Recipe

Introduction

Baked beans are a classic side beloved at cookouts and family dinners alike. This simple gluten-free baked beans recipe is easy to make, packed with smoky bacon flavor, and ready in just over an hour. It’s perfect for anyone wanting a delicious, homemade alternative to store-bought varieties.

Ingredients

• 8 oz bacon, cut into 1/2-inch pieces
• 1/3 cup onion, finely diced
• 1/3 cup green pepper, finely diced
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp mustard powder
• 1/4 tsp chili flakes
• 1/2 tsp smoked paprika
• 1 tsp gluten-free Worcestershire sauce
• 1/2 cup gluten-free BBQ sauce
• 1/3 cup ketchup
• 1 1/2 tbsp apple cider vinegar
• 32 oz canned navy beans, drained (reserve about half the liquid)

Instructions

1. Step 1: Preheat your oven to 400°F. While it heats, cut the bacon into 1/2-inch pieces and finely dice the onion and green pepper. Measure out the garlic powder, salt, mustard powder, chili flakes, and smoked paprika into a small bowl for easy use.
2. Step 2: Cook the bacon in a large skillet over medium heat for about 15 minutes, stirring occasionally, until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pan.
3. Step 3: Add the diced onion and green pepper to the bacon fat and cook over medium heat for about 5 minutes until softened and translucent, stirring occasionally.
4. Step 4: Reduce heat to low, add the spice mixture and brown sugar, stirring constantly for 1-2 minutes to bloom the spices. Then stir in the Worcestershire sauce, BBQ sauce, ketchup, and apple cider vinegar. Let the sauce simmer gently for 3-4 minutes to meld flavors.
5. Step 5: Turn off heat and fold in the drained navy beans along with the reserved bacon, coating everything evenly with the sauce. Pour the mixture into a 9×13 inch baking dish.
6. Step 6: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes until the top is slightly caramelized and sauce thickens.

Tips & Variations

• Keep about half the liquid from the canned beans to maintain a saucy texture.
• For a vegetarian version, omit bacon and add 1 tsp smoked paprika for smoky flavor.
• Swap green pepper for red or yellow bell pepper, or omit if preferred.
• Check your BBQ and Worcestershire sauces to ensure they are gluten-free.
• Use turkey bacon or diced ham as a substitute for traditional bacon.
• Try dark brown sugar or maple syrup (use 2 tbsp) for different sweetness profiles.

Storage

Store leftover baked beans in an airtight container in the refrigerator for up to 5 days. They taste even better the next day after the flavors develop. To freeze, cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stove over medium-low heat or in the microwave, adding a splash of water if sauce is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried navy beans if you soak and cook them first; however, canned beans make this recipe quicker and easier.

How do I make this recipe vegetarian?

Simply omit the bacon and add about 1 teaspoon of smoked paprika to the sauce to achieve a smoky flavor without meat.

Simple Gluten Free Baked Beans Recipe

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These Simple Gluten Free Baked Beans are a wholesome and flavorful side dish perfect for any cookout or family meal. Made with navy beans, smoky bacon, and a blend of spices and sauces, this recipe offers a rich, savory flavor with a hint of sweetness and tang. Ready in just over an hour, these beans are naturally gluten-free, easy to prepare, and pair wonderfully with grilled meats, cornbread, or your favorite BBQ dishes.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 8 oz bacon, cut into 1/2-inch pieces
• 1/3 cup onion, finely diced
• 1/3 cup green pepper, finely diced

Spices

• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp mustard powder
• 1/4 tsp chili flakes
• 1/2 tsp smoked paprika

Sauces and Sweeteners

• 1 tsp gluten-free Worcestershire sauce
• 1/2 cup gluten-free BBQ sauce
• 1/3 cup ketchup
• 1 1/2 tbsp apple cider vinegar
• 2 tbsp brown sugar

Beans

• 32 oz canned navy beans, drained (reserve half the liquid from one can)

Instructions

1. Prepare Ingredients and Preheat Oven: Preheat your oven to 400°F (200°C). While it heats, cut the bacon into 1/2-inch pieces and finely dice the onion and green pepper. Measure out all your dry spices (garlic powder, salt, mustard powder, chili flakes, and smoked paprika) into a small bowl to have everything ready. This mise en place will keep your cooking process smooth and prevent any ingredients from burning while you measure.
2. Render Bacon and Build Flavor Base: Cook the bacon pieces in a large skillet over medium heat for about 15 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered. Remove the bacon with a slotted spoon and set aside on a paper towel, leaving about 2 tablespoons of bacon fat in the pan for richness without greasiness.
3. Sauté Aromatics: Add the diced onion and green pepper to the bacon fat in the skillet. Cook over medium heat for about 5 minutes, stirring occasionally until the vegetables soften and start to turn translucent, releasing their natural flavors into the bacon fat.
4. Bloom Spices and Combine Seasonings: Reduce heat to low and add the dry spice mixture along with the brown sugar. Stir constantly for 1-2 minutes to bloom the spices, enhancing their oils and flavors. Then add the gluten-free Worcestershire sauce, BBQ sauce, ketchup, and apple cider vinegar. Stir well and let it simmer gently for 3-4 minutes so all flavors meld into a cohesive sauce.
5. Add Beans and Transfer to Baking Dish: Turn off the heat and fold in the drained navy beans and reserved bacon until evenly coated with the sauce. Pour the entire mixture into a 9×13 inch baking dish or a similar-sized casserole dish. Retaining half the bean liquid from one can prevents dryness and helps create the signature saucy texture.
6. Bake the Beans in Two Stages: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, until the top is slightly caramelized and the sauce has thickened. The covered baking stage allows gentle absorption of flavors, while the uncovered finish concentrates the sauce and crisps the top layer.

Notes

• Keep about half the liquid from one can of navy beans when draining to prevent dryness and maintain sauciness during baking.
• Cook bacon until crispy before mixing to avoid chewy pieces in the final dish.
• If top starts to dry or sauce bubbles aggressively during uncovered baking, tent loosely with foil to prevent burning.
• For extra flavor, caramelize onions and peppers before adding the sauces.
• Taste sauce before baking and adjust sweetness or acidity to preference.
• Substitutes: turkey bacon or diced ham for bacon; smoked paprika if vegetarian; Great Northern, cannellini, or pinto beans for navy beans; check BBQ sauce is gluten-free.
• Store leftovers in an airtight container in the fridge up to 5 days; freeze portions up to 3 months.
• Reheat on stovetop over medium-low heat or in microwave, adding water if sauce thickens too much.

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