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
