Baked Beans

Baked Beans
Prep time
Cook time
Total time
Baked Beans 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.
Serves: 8 servings
  • 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
  1. Preheat oven to 150°C/300°F
  2. Soak the beans overnight.
  3. Drain and rinse under cold water.
  4. Cook beans in boiling water for up to 2 hours.
  5. Drain beans and place into a large casserole dish.
  6. Heat the oil in a small skillet and sauté the onions and garlic until browned.
  7. Add the onions and garlic to the beans.
  8. Add all the other ingredients and stir.
  9. With the lid on, bake the beans for 3 ½ hours, stirring frequently.
  10. Check moisture level and add water if needed.
  11. After 3 ½ hours remove the cover and keep baking for another 30 minutes.
  12. Refrigerate in an airtight jar for up to one week.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: