Name: Gluten Free Baked Bean Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 9 h 10 min
Yield: 5 Quarts
Cuisine: Gluten Free
Ingredients: 4 1/2 Cups Dried Navy Beans (rinsed & soaked) * See Different Soaking Instructions below based on Crockpot or Instant Pot.; 3 Cups Tomato Puree (I use 2 x 14.5 ounce cans); 2/3 Cup Tomato Paste (I use 1 x 6 ounce can); 1 Cup Maple Syrup; 2 Tablespoons Brown Sugar or Molasses (optional); 6 Tablespoons Apple Cider Vinegar; 4-6 Cups Chicken or Vegetable Stock (use only 4 Cups for Instapot); 1 Sweet Onion (diced); 1 Bell Pepper (remove seeds & finely chopped) - I personally only use the Bell Pepper for flavor, so I leave it whole (after removing the seeds) & take it out before serving.; 4 Tablespoons Prepared Yellow Mustard (or 2 Tablespoons Dry Mustard Powder); 2 Teaspoons Chili Powder; 2 Teaspoons Garlic Powder; 2 Teaspoons Onion Powder; 1 1/2 Teaspoons Salt *See note below about salting beans before cooking; 1 Teaspoon Ground Pepper (or to taste); 1 Package Bacon (pre-cooked & crumbled); 1 Package Hot Dogs (sliced); 1 Pound Ground Beef; 2 Chicken Breasts; Meat Alternative; 1 Package Tofu (drained & crumbled); Mushrooms (washed & chopped)

One pot meals are my favorite, especially when they include beans. This healthy Gluten Free Baked Bean Recipe is perfect for Meat Lovers or Vegans because you can swap out ingredients easily. You can prepare this recipe in your Crockpot or Instant Pot, so clean-up is a breeze… Plus, there’s always leftovers, which means you won’t have to cook dinner tomorrow night!

The Tools & Ingredients Used in this Recipe:

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Gluten Free Baked Bean Recipe

Author: A Little Insanty - Erika
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 9 hours 10 minutes
Yield: 5 Quarts
Category: Dinner
Cuisine: Gluten Free

Description

This Gluten Free Baked Bean Recipe can be made with either Meat or Vegan options. Serve it as the Main Course or a Side Dish! Instructions for both the Crockpot & Instant Pot.

Ingredients

BEANS:

4 1/2 Cups Dried Navy Beans (rinsed & soaked) * See Different Soaking Instructions below based on Crockpot or Instant Pot.

REMAINING INGREDIENTS:

3 Cups Tomato Puree (I use 2 x 14.5 ounce cans)
2/3 Cup Tomato Paste (I use 1 x 6 ounce can)
1 Cup Maple Syrup
2 Tablespoons Brown Sugar or Molasses (optional)
6 Tablespoons Apple Cider Vinegar
4-6 Cups Chicken or Vegetable Stock (use only 4 Cups for Instapot)
1 Sweet Onion (diced)
1 Bell Pepper (remove seeds & finely chopped) – I personally only use the Bell Pepper for flavor, so I leave it whole (after removing the seeds) & take it out before serving.
4 Tablespoons Prepared Yellow Mustard (or 2 Tablespoons Dry Mustard Powder)
2 Teaspoons Chili Powder
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
1 1/2 Teaspoons Salt *See note below about salting beans before cooking
1 Teaspoon Ground Pepper (or to taste)

OPTIONAL MEAT / VEGAN SUGGESTIONS:

1 Package Bacon (pre-cooked & crumbled)
1 Package Hot Dogs (sliced)
1 Pound Ground Beef
2 Chicken Breasts
Meat Alternative
1 Package Tofu (drained & crumbled)
Mushrooms (washed & chopped)

Instructions

SOAKING THE BEANS: Soaking beans sounds like a lot of trouble, but its really so easy… The cost savings & difference in taste are worth it!

To get the best results with dried beans, you must first soak them. Start by sorting through your dried beans, discarding rotten ones.
Next, give the beans a good rinse in a colander, then pour the beans in your baking pot. Cover the beans with water – at least 2-4 inches above the beans, since they will expand during the soak.
Allow beans to soak for at least 8 hours (preferably overnight). * If using the Crockpot, you will need to plan for this the night before. If using the Instant Pot, you can start your soak early in the morning.
After the soak, drain & rinse the beans one last time before returning to your baking pot.

COOKING THE BAKED BEANS:

Place your soaked & rinsed beans into your baking pot.
Add all of your ingredients to the pot & stir until well mixed.
Prepare your meat (if using) and add to the pot. You can add cooked or raw meat, but you will have to cook/chop bacon before adding.
If using the Crockpot: Cover & cook on high all day (approx. 8 hours) reducing heat to low if beans begin to soften earlier. Stir occasionally throughout the day to avoid burning. Vent the beans for the last hour of cooking to thicken if necessary.
If using the Instant Pot or Electric Pressure Cooker: Secure the lid & use the manual settings to cook on High Pressure for 40 minutes, allowing the beans to naturally release before removing lid. The baking process takes about 2 hours from start to finish.

Notes

This recipe is scaled for a 5 Quart Crockpot or a 6 Quart Instapot. You may need to adjust the ingredients to fit into your pot. It is important NOT to overfill your Instapot. Adequate headspace is required for pressure to build & cook correctly. Please consult your user manual for fill limits.

SALTING BEANS: Do not over-salt the beans before cooking. Too much salt can prevent beans from softening & cooking properly. It is best to add more after the cooking process.

SERVING SUGGESTIONS: Serve over Rice or Gluten Free Cornbread – Top with grated cheese, shredded cabbage & carrots.

LEFTOVERS: Store any remaining leftovers in an airtight container in the fridge for up to 3 days. You can also freeze leftovers in a Ziplock bag for up to 2 months.

Nutrition

Serving Size: 1 Cup
Calories: 300
Sugar: 0 g
Sodium: 0 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg

Gluten Free Baked Beans Recipe with Vegan Options