Method
Note: Check the label on these ingredients to be sure they have no gluten.
Heat the olive oil in a saucepan, add the onion and garlic and cook until soft. Add the bacon and cook until lightly browned then add the pureed tomatoes, tomato paste, stock, brown sugar, maple syrup, mustard, and sea salt. Simmer, covered, for 10 minutes or until the sauce has thickened, stirring occasionally to prevent burning.
Puree the sauce in a blender then return to the saucepan and stir in the beans, parsley, and chili.
Heat through, season to taste with more salt, and serve.
Serves 6 - 8
Reprinted with permission from ©Robyn Russell, Gluten Free and Easy, Published by Sellers Publishing click for book review
"This recipe makes a fairly generous pot of beans but t hey keep well and make a great snack. The blended sauce can be prepared ahead of time and left to mellow, or it can be frozen and the beans added at serving time." Robyn Russell
©
submit your recipes,
click here 
