Baked beans have always been part of our summer family picnics. We like to serve them with a cabbage slaw such as the Kohlrabi Coleslaw and a potato salad, such as the Purple Potato Salad. Baked beans freeze well, so if you have leftovers you cannot finish within a few days, try freezing the remainder in portion-sized containers. Just reheat in a small covered saucepan on the stove.
Ingredients
6 cups
cooked
cannellini beans
drained and rinsed
Sauce
3 tablespoons
extra virgin olive oil
1 medium
onions
chopped
6 cloves
garlic
crushed
1½ cups
apple cider
1 cups
tomato sauce
½ cups
coconut sugar
¼ cups
raw apple cider vinegar
2 tablespoons
blackstrap molasses
1 tablespoons
smoked paprika
2 teaspoons
dry mustard powder
2 teaspoons
Herbamare
