Before I went gluten-free, I had found a delicious and easy baked beans recipe in one of my church cookbooks.  I made it several times, and everyone who tried the beans seemed to love them.  I always added more bacon and peppers than the recipe called for, and I think that made them even more delicious.  I didn’t have to change much once I went gluten-free, but when I realized that vinegar (specifically distilled vinegar which I discovered later) was a problem, I found that the recipe needed to be tweaked, so I used some of my homemade vinegar-free ingredients as alternatives and just tried different ones altogether if I couldn’t locate an acceptable similar alternative.  I was never able to find baked beans that didn’t have vinegar, but Show Boat Pork & Beans were close enough.  The recipe still turned out great even with the tweaks.  However, when I was at a different store trying to find ingredients to make the beans, I couldn’t find Show Boat Pork & Beans.  Of course, the cans of baked beans lining the shelf contained vinegar.  I finally decided just to try Bush’s Chili Beans and not even use my other vinegar-free ingredients in the recipe.  I would just use the chili beans, the bacon, and the peppers.  This version still turned out wonderfully and was so much easier to throw together because I didn’t have to measure out any ingredients.  I just cook a full pack of bacon, at least six to eight slices, in a skillet and then set the slices aside when done.  I then cook the pepper blend, one or two bags, in the bacon fat.  I combine the beans, peppers, and bacon, after crumbling, into a baking dish and place it in the oven.  Try this easy recipe for your next cookout!

Cookout Beans

Ingredients

  • 2 cans of Bush's Chili Beans
  • 1 pack of bacon, at least six to eight slices
  • 1 or 2 small bags of your pepper blend of choice, such as Pictsweet's Seasoning Blend

Instructions

  1. Cook all the slices of bacon in a skillet, reserving the fat left over.
  2. Set the pieces of bacon to the side once cooked.
  3. Pour in all the pepper blend into the same skillet, using the bacon fat to cook.
  4. Open the cans of beans into a baking dish.
  5. Add the pepper blend, after cooking, and bacon, after crumbling, into the dish.
  6. Stir to combine all ingredients.
  7. Place the baking dish into a 350-degree oven and bake for 45 minutes.
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