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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 โ 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!
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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.
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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.
Helping you find food freedom without the fear| Low FODMAP recipes, meal plans & community ๐ฉโ๐ณ Co-founder @foddiesfoods MY COOKBOOK ๐
