This post may contain affiliate links. Click for complete disclosures.
Move over bland bbq side dishes. This gluten-free, slow-cooked baked beans recipe will be your new favorite side dish this summer and all year long!
It's summertime, and that means BBQ season. Skip the chips and dip aisle when thinking of a side dish to take to the next BBQ you're hosting at your house or taking something to. It's time to bring out the classic baked beans and your burgers this season. These gluten-free baked beans are easy to make, full of flavor, and can be enjoyed by anyone at the party.
All it takes is a little time, and you'll be the hero of the barbecue this year when you bring these gluten-free baked beans to the party.
Are baked beans gluten-free?
While there are some gluten-free varieties of store-bought baked beans, not all of them are. Of all the ones I've tried, I have never been a fan of the canned variety of baked beans, gluten-free and not. There is just something about making homemade baked beans so full of flavor you won't ever go back to the canned ones again.
Ingredients to make gluten-free baked beans.
- Beans - You can use dried or canned, depending on which you prefer.
- Tomato Sauce
- Tomato Paste
- Worcestershire Sauce or Coconut Aminos
- Brown Sugar
- Apple Cider Vinegar
- Chicken Stock
- Dried Mustard
- Chili Powder
REMEMBER TO SUBSCRIBE TO THE NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS AND SUBSCRIBER ONLY BONUSES.
What beans make baked beans?
Traditionally most canned baked beans are navy beans. However, baked beans can be made from various types of beans, including red or white kidney beans, pinto beans, and even black beans. I prefer to use a mixture of different kinds of beans for the best flavor and textures.
Can you make baked beans from dried beans?
Yes, you can make these baked beans using dried beans; it just requires a little bit of extra prep time to do so if you want to use dried beans to make these gluten-free baked beans start the day before.
- Soak the beans in a bowl of cold water overnight.
- In the morning, drain the beans and transfer them to a pot.
- Add water to cover the beans with several inches of water and bring them to a low simmer.
- Simmer the beans for about an hour or until they are tender.
- Continue to make the gluten-free baked beans once the beans are tender.
How to make gluten-free baked beans.
- Prep the beans.
- Combine all of the sauce ingredients into a dutch oven or oven-safe baking dish.
- Add the beans.
- Cover the beans with a lid or foil.
- Bake the beans for 2-3 hours, depending on how thick you want your sauce to be.
- Let the cooked, baked beans cool and serve alongside your favorite barbecue foods.
Can you make baked beans in a slow-cooker?
Yes, you can make these gluten-free baked beans in a slow-cooker. Combine the prepped beans and the remaining ingredients in a slow-cooker—Cook the baked beans on low for about 6 hours or on high for about 3 hours.
Tips for how to make the best gluten-free baked beans.
You can, but I find that baked beans can dry out if you're not careful. There are a few ways to help this. You can prep the beans in the sauce, place them in the fridge, and then just bake them the next day. You can also cook them the day ahead but leave them saucier than you prefer. The next day you can finish baking the beans until desired consistency is achieved.
Cooked baked beans will last in the fridge for 3-4 days, but I find they are better when they are eaten within 2 days.
Yes, fully cooked baked beans can be placed in a freezer-safe container for up to 3 months. When you are ready to reheat the beans, let them defrost in the fridge and then warm them up in a skillet on the stove.
More barbecue side dishes to enjoy.
Gluten-free Slow Cooked Baked Beans
- 3-4 Cans Cans of Beans of Choice or 1 pound dried beans.
- 2 Cups Chicken Stock or vegetable stock
- 1 Cup Tomato Sauce
- 1 6 Ounces Tomato Paste
- 2 Tablespoons Worcerstshire Sauce or coconut aminos
- ¼ Cup Molasses
- ¾ Cup Brown Sugar
- ¼ Cup Apple Cider Vinegar
- 1 ½ Teaspoon Dried Mustard
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Chili Powder
- ½ Teaspoon Paprika
- 1 ½ Teaspoons Salt
- ½ Teaspoon Pepper
- Preheat the oven to 325 degrees.
- Prep the beans. See how to prep dry beans the day before if you are using them.
- Combine the remaining ingredients into a dutch oven (or 9x13 baking dish) and stir until combined. Add the beans, stirring to coat.2 Cups Chicken Stock, 1 Cup Tomato Sauce, 1 6 Ounces Tomato Paste, 2 Tablespoons Worcerstshire Sauce, ¼ Cup Molasses, ¾ Cup Brown Sugar, ¼ Cup Apple Cider Vinegar, 1 ½ Teaspoon Dried Mustard, 1 Tablespoon Garlic Powder, 1 Teaspoon Chili Powder, ½ Teaspoon Paprika, 1 ½ Teaspoons Salt, ½ Teaspoon Pepper
- Once the sauce is mixed add the beans and stir to combine.3-4 Cans Cans of Beans of Choice
- Cover with either the lid of the dutch oven or foil over the baking dish.
- Bake the beans for 2 -3 hours. If you like your beans a little more on the saucy side, cook for 2 hours. If you want your beans and sauce on the thicker side, let it go for 3 hours. If your beans are taking longer to cook, keep cooking them. Check on them every 15 minutes until they reach the desired tenderness.
- Allow the beans to cool slightly, and then serve alongside your favorite BBQ foods!