This recipe is from Sandra Ramacher's Cookbook "Healing Foods - Cooking for Celiacs, Colitis, Crohn's and IBS."  The book is based on the Specific Carbohydrate Diet and follows it 100%. Even though there are recipes which include dairy, most of the recipe are either dairy-free or the use of dairy is optional. 

Readers in both the US and UK can purchase this cookbook from Amazon.

Baked Beans

Serves 8

400 g (2 cups) dried navy beans
2 Tbs olive oil
160 g (2 cups) onion – chopped
1 clove garlic – minced
680 ml (2 ¾ cups) tomato puree*
150 g (½ cup) honey
2 Tbs cider vinegar
¼ tsp ground nutmeg
¼ tsp ground cinnamon
3 bay leaves
¼ tsp ground black pepper
½ tsp ground turmeric
½ tsp ground cumin

Preheat oven to 150°C/300°F
Soak the beans overnight. Drain and rinse under cold water. Cook beans in boiling water for up to 2 hours. Drain beans and place into a large casserole dish. Heat the oil in a small skillet and sauté the onions and garlic until browned. Add the onions and garlic to the beans. Add all the other ingredients and stir. With the lid on, bake
the beans for 3 ½ hours, stirring frequently. Check moisture level and add water if needed. After 3 ½ hours remove the cover and keep baking for another 30 minutes. Refrigerate in an airtight jar for up to one week.

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