Hola! El Ojo! Donde Beano? Also a recipe for Gluten Free Baked Beans

     Maybe I met the man of my dreams in this mornings light? As the sun begun to climb over the deserts hills he smiled at me as he removed the stacks of  bread from his towering eighteen wheeler. In broken Spanish he asked if he could ask me a question. I expected “Banos?” Instead he said,
     “You have beautiful eyes. They are blue”
     Then he farted.
     It was so sexy!
     True love!
     I don’t really understand where the question was in all that, but on the topic of Beano my mom makes the best baked beans in the whole world.
     Unfortunately my family says if I ever eat them again ever I’m out of the will.

      This is the gluten free version of my mom’s baked beans. They are almost as good as the gluten version and actually probably healthier when you add almond meal instead of bread crumbs.
      Of course make sure the baked beans  you use have no gluten in them.

Mom’s Gluten Free Baked Beans

1 can baked beans (should be two cups beans total)
1/2 white onion
1 clove garlic
1 tab olive oil
1/4 cup catchup
1/4 cup molasses
1/2 cup shredded cheddar cheese
1/2 cup almond meal
1 tsp garlic salt

Cut the onion into small pieces. Dice the garlic up very fine. Cook the garlic and the onion in the olive oil a few minutes until soft.
Mix the beans, catchup, molasses, onions and garlic. Layer in a 12 by 12 baking dish.
Put the almond meal, garlic salt and shredded cheese on top.
Bake at 375 for 25 minutes.