Gluten free picnic beans are packed with bacon, sausage and assorted beans. They are the perfect addition to outdoor gatherings including, potlucks, picnics and barbeques.
I wanted to get this recipe out before Father’s Day weekend because these beans are so incredibly wonderful. Happy Father’s Day to all you great dads out there!
An Old Recipe
This recipe is modified from one my grandfather cooked for many years. I believe he found the original recipe in the local newspaper.
These are my absolute favorite beans EVER and the only bean recipe that I ever make. You have to try them!
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I don’t have the original recipe but have been making my own version for years. There were a few attempts to substitute a mixture of sweeteners and molasses and that was not giving me the results I desired. I was so thankful when Swerve brown came out and fixed my problems.
Gluten free ketchup is widely available, Heinz and Annie’s can be found in most of your local supermarket stores.
How to Make Gluten Free Picnic Beans
This recipe is simple but does have a couple steps. The hardest part is chopping the onion.
Cook the sausage in a skillet, breaking up the meat as it cooks. Drain and set aside.
Cook the bacon in the same skillet until medium-done. I always cut my bacon before cooking with kitchen shears. Remove the bacon from the pan, leaving the dripping behind.
Add the onion to the bacon drippings, adding the garlic after two minutes, sauté until translucent.
Drain and rinse the cannellini and kidney beans, then transfer to a large bowl.
Add the chili beans, onion mixture, bacon and sausage to the bowl with the beans.
Mix the mustard, vinegar, sweetener and gluten free ketchup together in a medium size bowl and combine with the bean mixture.
Transfer to an oven safe casserole dish. Cover and bake in the oven on 400 degrees for 45 minutes.
Too hot to turn the oven on? Throw the beans (in a a casserole dish) on your bbq or grill or cook in a slow cooker or insta-pot.
Looking for more great sides? Check out beet and kohlrabi slaw and crisp pea salad.
Beet and Kohlrabi Slaw 
Crisp pea salad
Have you made this RECIPE? Please leave a comment below and let me know what you think.
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Gluten Free Sweet and Sour Picnic Beans
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 1 gallon 1x
- Category: Savory Sides
- Cuisine: American
- Diet: Gluten Free
Description
Gluten free sweet and sour picnic beans are packed with bacon, sausage and assorted beans.
Ingredients
8 ounces Jimmy Dean sausage, cooked and drained
12 ounces thick cut bacon, cooked and drained
1 walla walla sweet onion, medium dice
4 garlic cloves, minced
15 ounce can kidney beans, drained and rinsed
15 ounce can cannellini beans, drained and rinsed
45 ounces chili beans in sauce, B&M, Heinz or Bush’s
2 T yellow mustard
1/2 cup real apple cider vinegar
1/3 cup gluten free ketchup
1/2 cup Swerve brown
Instructions
Cook the sausage in a skillet, breaking up the meat as it cooks. Drain and set aside.
Cook the bacon in the same skillet until medium-done. Remove the bacon from the pan, leaving the dripping behind.
Drain and rinse the cannellini and kidney beans, then transfer to a large bowl.
Add the onion to the bacon drippings, adding the garlic after two minutes, sauté until translucent.
Add the chili beans, onion mixture, bacon and sausage to the bowl with the beans.
Mix the mustard, vinegar, sweetener and gluten free ketchup together in a medium size bowl and combine with the bean mixture.
Transfer to an oven safe casserole dish. Cover and bake in the oven on 400 degrees for 45 minutes.
Notes
*not all “chili beans in sauce” or pork and beans are gluten-free
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