This last week we enjoyed some gluten-free, dairy-free vegetarian southern food. We had 123 Gluten Free Biscuits (With dairy-free variation), vegan gravy, roasted green beans and pecans, and gluten-free macaroni salad made with rice-corn pasta. I highly recommend the latter pasta for macaroni salad, as it stays tender and moist far longer than just plain rice pasta will, which tends to dry out in salads.
Soy free Chinese Pea and Jicama Stir Fry
Grilled Veggie Antipasti and beans
Tofu in Creamy Coconut Tomato Gravy
Refried black beans
Corn or Tapioca Tortillas
Salad with avocado
This week I thought I’d share one of my favorite bar-b-q baked bean recipes with you that I discovered in my college days, and then lost. A friend gave me an “all-allergen-free” cookbook with tons of recipes- some more inspiring than others. I hadn’t done much with beans at that point besides slow cook them and enjoy them plain, and I found the barbecue baked bean recipe in the book to be absolutely yummy and full of tasty flavors and ingredients. Unfortunately, the recipe for the beans got used so many times it actually fell out of the book- and was lost among my many papers. I had just about given up hope of finding it when a huge paper sorting project right before the birth of my daughter (and I do mean right before- I believe it was the morning my labor had started!) brought that long lost recipe into my hands again. I made it for the DH and my Mother who has been staying with us to help with the baby and they both gave the recipe high marks. If you find many traditional baked bean recipes too sweet and bland, try this recipe- it’s a very tasty way to enjoy beans, an excellent vegetarian protein staple.
*Note: Regretfully, I gave away the cookbook years ago and can’t find or remember the title of it. All I know is that it was all about the allergen-free food… doh.
Gluten free Vegetarian Bar-b-q baked beans
1 cup chopped onions
3/4 cup chopped green peppers
2 tbsp. olive oil
2 garlic cloves, minced
6 ounces tomato paste (or 4 tbsp. tomato paste, 1/4 cup marinara sauce)
2 cups water, bean stock, or veggie broth
1/4 cup molasses, honey, or agave nectar or combination
1/4 cup cider vinegar
2 tbsp low sodium wheat free tamari or extra salt
2 tbsp tahini or ground sesame seeds
2 tbsp dijon mustard
generous sprinkle of smoked paprika or chipotle pepper
4 cups cooked beans (preferably home cooked in pressure or slow cooker) I have used black beans, red beans, and pinto beans in this recipe but it will work with any of your favorites.
Preheat oven to 300F and spray medium-large baking dish with gluten-free nonstick cooking spray.
Heat olive oil in a nonstick or cast iron pan and saute onions and green peppers. As they start to soften, add your minced garlic cloves. When they have cooked, add your tomato paste, water or other liquid, sweetener, vinegar, tamari, tahini, and mustard, and mix thoroughly. Season with smoked paprika or chipotle. Simmer for at least 10 minutes together in the pan.
Add your drained beans to the pan and mix. Pour into prepared baking dish and bake for two and half hours. You can stir halfway through to mix in the darkened, thickened sauce on top into the body of the dish.