I make a pot of these "baked" beans every weekend. We have them for brunch or lunch during the working week, reheating a few spoonfuls on toast in the microwave for 1 minute. For variety, I keep changing which beans I use, sometimes mixing a few different types together.
Why eat so many meals which contain beans? It turns out a high fibre intake is essential for boosting the immune system. With gluten free cooking it's not always easy to maintain a high fibre intake. Integrating beans, and also brown rice, whenever you can into your cooking is a simple solution to keeping up a high fibre diet.
- 500 gm beans (red kidney, haricot, butter, or whatever your preference) soaked overnight
- 1 large onion roughly chopped
- 1 cup chopped GF bacon
- 800 gm can chopped tomatoes (for variety, use ones which contain roasted capsicum or diced olives or whatever takes your fancy)
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp GF Worcestershire sauce
- Pour off the water from the soaked beans & wash them.
- Add beans to the slow cooker and cover with water.
- Cook in slow cooker on high for three hours.
- Pour off water & add all ingredients to the slow cooker. Mix together gently with a wooden spoon.
- Cook on low for six hours. Stir occasionally.