GAPS Boston Baked Beans

I must apologise for my prolonged absence, I’ve been a very busy girl of late.  Working full time, attending the gym, writing my finance column and cooking all my gosh darn GAPS compliant food really chews through a girl’s time!

To keep up with modern life, you need a lot of energy and I think I’ve found the perfect breakfast for that.  Ever heard the expression “full of beans”?  It means to be full of energy and vitality.  The reasoning behind this phrase, one can only assume, is that beans are a powerhouse of energy.  It’s true, beans and legumes are an excellent source of complex carbohydrates and that means sustained release energy.  They are also chock-a-block with fibre and are full of protein too.  Add to that, they’re actually a vegetable, so if you’re one of those people who doesn’t much like veggies, just eat some beans and that’s one less carrot you’ll have to face.

Of course, GAPS patients can’t just eat any old beans, in fact there are only two permitted by Dr Natasha Campbell-McBride: haricot (navy) beans or lima beans.  Fortunately, these are very adaptable little fellows, particularly the haricot bean, and work their way splendidly into a wide variety of dishes.  I love them tossed through a salad nicoise, mashed with lemon juice and served as a side dish with steak, added to chilli con carne, or in today’s dish, Boston Baked Beans.

GAPS Boston Baked Beans


  • 3 cups dried haricot beans
  • Water for soaking beans
  • 100g nitrite free, organic or free-range bacon, chopped
  • 170g tomato paste
  • 1 cup honey
  • 2Tbsp mustard powder
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 2.5 cups water


Day 1

  1. Pick over dried beans, discarding any foreign objects or dodgy looking beans, place in a bowl and cover with water.  Soak for at least 12 hours.

Day 2

  1. Rinse beans thoroughly, discard soaking water;
  2. Place bacon in a large pot and cook over medium hea;t until bacon fat has rendered
  3. Add onion and garlic and sautée until onion is clear;
  4. Add tomato paste, mustard powder and water, stir to combine and bring to boil;
  5. Add dried beans and reduce heat to simmer;
  6. Simmer for an hour or two, until beans are tender (alternately, you can put the lot in the slow cooker all day);
  7. Add honey and stir through just prior to serving.



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