Before I get to this amazing Gluten-Free Baked Beans Recipe, I thought it was time to reveal the truth about me. If you read my last post, The Gluten-Free Diner Giveaway and 5 “Facts” About Me, you saw my list of the 5 “facts” that I posted about myself. Only one of those was an actual fact. The rest? All lies. And only a few of you guessed right. So, now for the true reveal! I have re-listed the facts and why or why they may not be true.
1. My house is always a complete and total disaster.
Nope this is not the right one. Why? Because I have a problem. My friends tease me about it. Some actually have had dreams about this said problem. One girlfriend just recently dreamt that my house was, in fact, a complete and total disaster and she said she woke up feeling so excited, relieved, justified …until she realized it was just a dream.
So yes. I keep an organized house. I have a basket or storage spot for everything. That does not mean that I do not always have toys strewn all over the house. I do. Or ingredients for four different recipes always sitting on my kitchen counters. Again, yes. Or art supplies for the two different art projects my kids have going at any time strewn across my dining room table. A given.
These things, in fact, are a usual state for our home. But, a complete and total disaster? I would not go that far. Maybe I should just start calling it an “organized mess”.
2. I have a wake-boarding boat that is so big it will not even fit in our over-sized garage.
Part of this sentence is true. We do have a wake-boarding boat. It is very big. However, my husband actually had the garage designed and built to fit his “boat baby” along with our cars and all of his other “toys”. It is a man’s playground in there. Thank goodness I have two boys who love to fix things in the garage with Daddy. Mommy gets a lot of time to herself in the house these days.
3. I know how to surf pretty well and love to ride the waves with my husband.
This, in fact, is not a fact at all (much to the complete chagrin and utter disappointment of my husband). I have surfed before. But there are two things about the above statement that make it not true. One – my surfing abilities are more closely related to drowning scares. And two – because of said drowning scares, I anything BUT love to be out there with my husband. And because of Number One, it actually relieves my husband not to have me out there with him.
He only can save me from near-death so many times.
4. I love my chocolate chip cookies hot and straight from the oven.
A little bizarre and possibly very un-American of me, but….I actually do not like my chocolate cookies straight from the oven. Instead, I love my home-made cookies straight from the…FREEZER! I love the hard, frozen, chocolate chunks. I wonder, if there were to be some analysis about this, what, exactly it would say about me?
5. I have been to over 10 Jimmy Buffett Concerts in the last seventeen years.
Who would have guessed? Well, apparently only a few of you! But…this is it! This one is true! A Parrothead I am. Are you surprised?
Okay, so now for the secret that makes these Gluten-Free Baked Beans so darn good. Ready? It is Artisanal Root Beer. You know the kind that comes in a glass bottle and is made from sugar and spices and NOT from High-Fructose Corn Syrup?
Back in July, Bon Appetit included a recipe for Root Beer Baked Beans in their magazine. I could not resist trying it. I love home-made baked beans. And then to include an Artisanal root beer into the mix?
I have fond memories of those cool glass bottles of Artisanal Root Beers and Sarsaparilla that were part of many special occasions of my youth. And, to add a bit of this to a baked beans recipe? What a perfect touch. You will not be disappointed by this recipe. I have adapted it a bit from the original recipe to make it slightly healthier and more suited to our particular tastes. The kids devoured these, as did my husband and I.
Oh. And we may or may not have eaten these for breakfast again the next morning. They were that good.
Gluten-Free Artisanal Root Beer Baked Beans
Adapted from Bon Appetit Magazine, July 2010 issue
3 slices Applewood Smoked Bacon (I used Applegate Farms Organic Sunday Bacon), cut crosswise into 1 inch pieces
3 cups onions, finely chopped
2 cloves garlic, minced
3 – 15 ounce cans Cannellini Beans or Great Northern Beans, rinsed and drained, preferably Organic
1 cup Artisanal Root Beer (such as, Virgil’s – which, has NO HFCS and even says it is Gluten Free on the bottle)
3 Tablespoons Apple Cider Vinegar
3 Tablespoons Organic Coconut Palm Sugar (original recipe calls for light Molasses)
2 Tablespoons Tomato Paste
2 Tablespoons Dijon Mustard
1 1/2 teaspoons Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cinnamon
1/4 teaspoon Sriracha Hot Chili Sauce (optional, or more to taste)
1 teaspoon Celtic Sea Salt
1 teaspoon Black Pepper, freshly ground
Green onions, thinly sliced, for garnish
1. Preheat oven to 400 degrees. Cook sliced bacon in large oven-proof pot, over medium heat until crisp, stirring occasionally. Use slotted spoon to transfer bacon to paper towel. Drain all but 2 Tablespoons of bacon drippings from pot.
2. Add onions to reserved drippings in pot. Sautee until browned, about 8 minutes. Add garlic, stir 1 minute.
3. Add beans, root beer, vinegar, sugar, tomato paste, mustard, chili powder, Sea Salt, and pepper. Mix all together. Stir in bacon and bring to boil.
4. Transfer pot to oven. Bake uncovered until liquid thickens, about 30 minutes. Serve topped with green onions for garnish, if desired.
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