We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Since cannellini beans are low-FODMAP at 1/3 cup per serve, I had to turn them into baked beans. Rich, saucy, slightly sweet, and gut-friendly — because yes, you can still enjoy comfort food on a low-FODMAP journey. Save this for your next brunch, meal prep, or toast topper moment!
Want to keep this recipe for later? We can email it to you!
Add all ingredients to a pot except for the flour and water mixture and bring to a boil.
Once boiling, simmer for 15-20 minutes.
Add the flour and water mixture and stir until thickened.
Want to keep this recipe for later? We can email it to you!
For a thicker consistency, simmer the beans a little longer before adding the flour mixture.
Serve these baked beans over toast or as a side dish for a hearty breakfast or brunch.
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I use a different type of bean?
Cannellini beans are recommended for their low-FODMAP properties, but you can substitute with other low-FODMAP beans if needed.
Can I make this recipe vegetarian?
Yes, simply replace the chicken stock with a low-FODMAP vegetable stock.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
What is onion replacer?
Onion replacer is a low-FODMAP alternative to onion, often made from leek greens or other low-FODMAP ingredients.
Can I freeze these baked beans?
Yes, you can freeze them in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
