Fast Metabolism Baked Beans
Prep time: 20 minutes
Total time: 1 hour 50 minutes
Phase 1 and 3
2 teaspoons olive oil (omit on Phase 1)
8 slices turkey bacon*, cut into bite-sized pieces
1 small red onion, diced
1 tablespoon garlic, minced
1 cup xylitol (this can be adjusted to taste)
2/3 cup apple cider vinegar
2 1/2 tablespoons ketchup (no sugar added)
2 teaspoons ginger, powdered (use less if desired)
3 teaspoons dry mustard
2 teaspoons sea salt
2 teaspoons ground pepper
1 15oz can navy beans (do not drain)
2 15oz can pinto beans (drained and rinsed)
1 15oz can red kidney beans (drained and rinsed)
Preheat oven to 350 degrees F.
In a large nonstick skillet heat up two tablespoons olive oil and fry bacon, onion, and garlic until bacon is crispy and brown along the edges, and onions are golden brown. Remove from the pan onto a plate lined with paper towels.
While the bacon mixture is cooking, mix in a small bowl, next seven ingredients (xylitol – ground pepper), set aside.
In a dutch oven or cast iron skillet, add the beans and top with the bacon mixture, stir in sauce and cover. Bake at 350 degrees F. for 1 hour, remove beans from oven and stir. Place beans back in the oven and bake uncovered for 30 minutes. Remove from oven and serve.
* For a vegetarian/vegan-friendly version omit the turkey bacon.