These delicious gluten free crock pot baked beans are easy to make ahead of time and frozen or stored in the fridge until needed. Cook and serve baked beans in a crock pot the day of your party. This recipe makes approximately 40 1/2 cup servings. This recipe can be halved.
Ingredients:
2 packages of 16-bean soup mix (1 pound 4 oz each)
1 package of dry red kidney beans (1 pound)
Two packages of uncured, nitrate-free bacon
1 large onion
1 12 oz can V-8 juice or equivalent
1/2 cup 100% molasses
1/2 cup Catsup
1/2 cup brown sugar
1 tablespoon salt
1 tablespoon chili powder
1 teaspoon dried mustard
Tabasco sauce to taste (25 drops for mild spice)
Soak beans overnight in a large stock pot adding water according to the package directions. In the morning, rinse the soaked beans and return to the stock pot. Add water to one inch above the beans and bring to a boil. Reduce heat and simmer uncovered for about one hour. Monitor the cooking beans as the starch foams up. Scoop off the excess starch as needed. Removing the starch reduces the gassiness of the beans.
Cut up and cook the bacon in a frying pan. Drain on paper towels and set aside.
Chop the onion and set aside.
Combine the vegetable juice, gluten free molasses, catsup, brown sugar and spices. Stir and set aside.
Add the cooked bacon and onion to the crock pot.
Rinse the cooked beans again and add to the crock pot.
Pour the sauce mixture over the top.
Stir ingredients and cover. Cook the beans on low for 7-9 hours or auto shift for 5-6 hours.
Stir the beans occasionally to prevent scorching. The sugars get sticky on the bottom. The baked beans are very hot and return to boiling quickly.
