GAPS Baked Beans

This recipe is an alternative to the Baked Beans recipe in the GAPs book. They can used as a breakfast dish with eggs or sausages, a side dish, or added to other casseroles.

The Tomato version is aimed to be similar to NZ baked beans in a can.

 Basic recipe

  • 500g haricot / navy / white beans
  • 2 Tbs whey, lemon juice or cider vinegar
  • Stock or water (but preferably stock)
  • Sea salt
Soak the beans for 12-24 hours in warm water with the whey, lemon juice or cider vinegar added. Drain and rinse. Put in the crockpot with enough stock to cover the beans. Simmer for about 8 hours, till the beans are soft. Periodically check that there is enough liquid covering the beans. Add more stock or water and stir if needed. When they’re soft, stir through sea salt to taste.
These are a basic bean that can be served as a side dish or added to other dishes, such as mince, stews or casseroles. Or stir through some sliced meat or poultry before serving.

Tomato baked beans

Also add to the crockpot at the start:

  • Chopped tomatoes, or tomato puree with no additives
  • Herbs to taste

Mediterranean beans

Also add to the crockpot at the start:

  • Chopped tomatoes, or tomato puree with no additives
  • Chopped red and green capsicum
  • Herbs to taste

About half way through cooking, add:

  • Chopped zucchini

Baked beans and sausages

Near the end of the cooking time, slice up some all-meat sausages, fry then up in some duck fat, ghee or other fat of your choice. Add them to Tomato or Mediterranean beans.