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Garlic-free baked beans

Submitted by on Monday, 26 October 2009 No Comment

Back in the day before the double shot of food allergies – mine to pork and Big Guy’s to garlic – my grandmother’s baked beans recipe was a go-to potluck recipe.

Based on canned pork and beans, it was quick and easy to make in small or large quantities, plus tasty and filling.

My allergy was no high hurdle – I simply used vegetarian “pork and beans.” Big Guy’s proved impossible – even the vegetarian beans have garlic or mystery “spices.” I spent years trying to replicate the recipe, with a focus on nailing the ingredients in the pork and beans – minus the pork.

What a waste of time. A few weeks ago, I decided to go with the simple approach because I was running out of time before one of our back-yard camping nights. While the guys would have been happy with hot dogs and chips, but the big people wanted something else.

I threw the beans in the slow cooker for a couple of hours, drained them, then added some ingredients from my grandmother’s recipe. I had to leave out the Worcestershire sauce – I’ve never found a garlic-free one – and I eliminated the brown sugar, figuring the molasses would make the dish plenty sweet.

The result: As good as the original.

Garlic-free baked beans

  • 4 c. white beans, drained with 1/2 c. liquid reserved
  • 1 c . tomato puree – tomato sauce would work just as well, but I have trouble finding garlic-free ones.
  • 3 tbl. prepared mustard – many store and off-label brands are garlic free. Be sure to check the ingredients, though.
  • 1 tbl. liquid smoke hickory seasoning
  • 1/3 c. molasses
  • 1 small onion, chopped

Combine all in a two-quart casserole dish – cooking spray suggested but not mandatory. Bake in a 350 degree over for 40 minutes, covered for the first 20 and uncovered for the last. If you cooked the beans that day and they’re still warm, you’ll probably need only 15 minutes’ baking time.

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Copyright 2008 Debra Legg. All rights reserved.

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