Average Recipe
Prep Time
15 minutes
Cook Time
1 hour 45 minutes

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.

6 cups cooked cannellini beans drained and rinsed


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