Baked Beans and Cornbread {Gluten-free, dairy-free}

I can’t think of a better pairing for baked beans than fresh-baked cornbread. There’s just something about those sweet, saucy beans that goes perfectly with buttery golden cornbread. Now, I can’t eat cornbread right now (tear) but I knew Nick’s family would appreciate a nice hunk of cornbread alongside their pork n’ beans at the Anniversary party.

So I rolled up my sleeves and created a simple gluten-free cornbread muffin that can be changed around easily to suit your tastes. This combo would would be perfect for the upcoming Canada Day or Fourth of July celebrations, too- you know, just sayin’.

The baked beans? These are some good Boston-style baked beans. Thick, rich and sweet with heaps of molasses-spiked sauce. Just like the real thing… except without the ham that’s usually thrown in there. Fully vegan, fully delicious.

Gluten-free cornbread muffins

2 cups cornmeal
1 1/2 cups brown rice flour
1 tsp baking powder
1 tsp salt
1/2 tsp xanthan gum or guar gum
4 eggs
3/4 cup cane sugar
1/2 cup grapeseed oil
2 cups vegan “buttermilk” (2 tbsp lemon juice mixed with 2 cups non-dairy milk)

1. Preheat oven to 350 degrees. Lightly grease two 12-cup muffin tins. In a large bowl, mix cornmeal, rice flour, baking powder, salt, xanthan/guar gum and salt.

2. In a separate bowl, whisk eggs with sugar and oil. Make a well in dry ingredients and mix in egg/oil mixture. Stir in buttermilk.

3. Spoon batter evenly into muffin tins, about 3/4 full. Bake in oven for 25 minutes or until a toothpick comes out clean.

Enjoy with a pat of butter or coconut oil, or dipped into some delicious syrupy baked beans!

Makes 24 muffins

Vegan Boston Baked Beans
The recipe I used made a LOT of baked beans. So I cut it in half for a more reasonable size for you guys, but feel free to adjust seasonings as you see fit.

1 bag pinto beans
6 cups water

Soak beans overnight. Bring water and beans to a rolling boil. Reduce to a simmer, cook for 1-2 hours until beans are cooked but not mushy. Set aside.

1 medium onion, diced small
1 tbsp olive oil
2 cloves garlic
2 tbsp apple cider vinegar
1/2 cup molasses
1/2 tsp liquid smoke (optional)
1 large can (3-cups worth) plain organic tomato sauce
1 tbsp tamari
1 bay leaf
1/2 tsp chili powder
1/2 tsp cumin
1 tsp mustard powder
pinch red pepper flakes
Cooked beans (see above)
sea salt, to taste

1. Preheat oven to 300 degrees. Sautee onion in oil until translucent. Add garlic and sautee until soft. Stir in vinegar, molasses, optional liquid smoke, tomato sauce, tamari and spices. Bring to a boil and reduce to a simmer. Simmer on low heat for 10 minutes.

2. Add in beans and stir well to coat. Transfer beans to oven-safe dish. Bake in oven for 2 hours, stirring occasionally. ALTERNATE OPTION: Transfer beans to slow cooker after adding to sauce, cook at 275 for 4-6 hours, stirring occasionally.

What is your favorite food pairing?

xo

Tagged as: bbq, party food, summer