Corn free Baked Beans – very simple recipe

The amount of ready foods containing corn these days is becoming unbelievable. A cheap product to use as thickening in sauces, soups, gravies, gluten free products and beans. The list goes on though.

According to science, the more we have of a certain food, the more likely we are to become intolerant to it. There are already many people who can’t have corn with it’s other aliases that you may not know, maize, maltodextrin, dextrose etc.

There’s a lot of complicated recipes out there for baked beans trying to copy Heinz but having tried a few, think they actually taste weird. So, I just decided to make up my own recipe with just 4 simple ingredients and really like the taste. Seems to taste like Heinz beans to me but you may have other ideas.

Anyway, if you’re desperate to have some Baked Beans without corn in, then I really hope you like my simple recipe. I keep any spare ones in the fridge for up to 3 days in a sealed container.

I would advise you to use a good quality haricot bean. Don’t use the cheap supermarket ones, they taste like bullets and no amount of stewing will change the texture. I did read that adding a pinch of Bicarb will soften them but they’re still not as nice as Epicure or Suma organic beans.