dried beans | GF-Zing!

These gluten free, simple baked beans are sweetened with maple syrup and maple sugar and have minimal ingredients. They bake for a long time while your slow-cooked meat is cooking on the grill. Despite the small quantity of pepper they are surprisingly spicy.

Note: you add the salt to dried beans at the end of the cooking, so the beans will not toughen.

12 ounces dried flageolet beans (soaked overnight or pressure cooked for 2 minutes and allowed to sit until the pressure reduces naturally, or boiled for 2 minutes and allowed to sit for 1 hour.)

Drain the soaked beans and put them in an ovenproof casserole with a lid. We use a Corningware casserole that hold 2.5 liters or quarts.

Add to the drained beans:

2 Tablespoons ghee (clarified browned butter)

1/3 cup dark maple syrup

1/3 cup maple sugar

1/2 teaspoon black pepper (less if you don’t like spicy food)

1 large onion, peeled and diced

1 1/2 teaspoons French’s mustard (verify that this product is gluten free at the time of purchase)

2 Tablespoons of gluten free chili powder

4 cups boiling water

Cover and bake at 350 for 2 hours, remove the cover and continue to bake until the liquid has reduced to a thick sauce – another 2 hours or more is not unusual. Stir occasionally.

When the beans are done, add 1 Tablespoon of table salt and stir thoroughly.

This is a tasty dish to serve in the fall using your locally grown peppers, cayenne peppers, leeks, and garlic, along with your fabulous imported flageolet beans. This is a bean stew which would go well with chicken, pork or just plain bread and a salad.

1 leek, cleaned and sliced
2 tbsp olive oil
3 small green or long italian peppers, deseeded and cut into strips
1 dried cayenne pepper, chopped finely
2 clove of garlic, peeled and crushed
1/2 tsp smoked spanish paprika
4 small tomatoes, chopped coarsely
1 pound flageolet beans, soaked and pressure cooked until done (pressure cook about 12 minutes after the pressure is up – use plenty of water), then drain
3 cups homemade chicken stock
1 teaspoon sugar
3/4 to 1 teaspoon salt

Clean the leek and slice it thinly. In a 12″ non-stick pan, heat the oil for 30 seconds then add the sliced leek. Stir and fry for 2-3 minutes until beginning to soften then add the green peppers and the cayenne pepper. Stir and fry for 3 – 4 minutes, then add the garlic and the smoked paprika. Cook for another minute over medium heat. Add the tomatoes and the chicken broth, stirring all the while. Cook the this sauce for another 2 minutes then add the drained flageolet and cook for another 3-4 minutes until heated through. Season to taste with sugar, salt and pepper. Adjust the seasoning as needed.

The quality of this dish is entirely dependent on the quality of the chicken stock you use, so it is best to make your own.

Make sure all your ingredients are gluten free!

Vegetarian Maple Baked Beans

Flageolet Beans with Smoked Paprika