Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Jefferson Adams
    Jefferson Adams

    Down Home Red Beans and Rice (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Down Home Red Beans and Rice (Gluten-Free) - Photo: Wikimedia Commons--Arnold Gatilao
    Caption: Photo: Wikimedia Commons--Arnold Gatilao

    I've been on a bit of a southern food kick lately, making things like fried catfish, blackened snapper, and the like. This recipe for red beans and rice makes for a nice meal on its own, or in combination with any of your southern favorites. It goes great with your favorite gluten-free cornbread.

    Ingredients:

    • 6 cups gluten-free chicken stock
    • 4 cups water
    • ¼ cup white wine
    • 4 cups cooked white rice
    • 1 pound dried red beans, rinsed and sorted
    • 1 pound smoked ham hocks
    • ½ pound smoked sausage, split lengthwise and cut in 1-inch pieces
    • ¼ cup chopped ham
    • 3 tablespoons bacon grease
    • 1½ cups chopped yellow onions
    • 1 cup chopped celery
    • ¾ cup chopped red bell peppers
    • 4 bay leaves
    • 3 tablespoons chopped fresh flat leaf parsley
    • 3 teaspoons fresh thyme
    • 3 tablespoons chopped garlic
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ¼ cup chopped green onion as garnish, as desired
    • Pinch ground cayenne pepper

    Celiac.com Sponsor (A12):
    Directions:
    Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

    In a large pot, heat the bacon grease over medium-high heat.

    Add the ham, and stir as it cooks for 1 minute or so.

    Add the onions, celery and bell peppers.

    Season with the salt, pepper, and cayenne.

    Add wine and cook, stirring for about 5 minutes, or until the vegetables get soft.

    Add the bay leaves, parsley, thyme, sausage, and ham hocks,

    Stir and cook until sausage and ham hocks are brown, about 5 minutes.

    Add the garlic and cook for about 1 minute.

    Add the beans and stock or water, stir well, and bring to a boil.

    Reduce heat and simmer, uncovered, stirring occasionally, for a couple of hours, or until the beans become tender and start to thicken.

    Add water as needed to keep the beans from getting too thick.

    Use a slotted spoon or strainer to remove about ¼ of the beans from the pot and place into a bowl.

    Use a potato masher or a large spoon to mash the beans in the bowl.

    Return mashed beans to pot, and continue to cook until the beans are tender and creamy, 15 to 20 minutes.

    Remove the pot from the heat. Take out and discard the bay leaves.

    Serve in spoonfuls over white rice and garnish with green onions.



    User Feedback

    Recommended Comments

    Guest Don

    That sounds fabulous. We make beans and rice. Sometimes with black beans and sometimes with red beans. We always use canned beans to simplify the process. And red pepper flakes instead of cayenne, more than a tablespoon full.

    Link to comment
    Share on other sites


    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Celiac.com 11/09/2009 - Every year around the holidays, celiac.com likes to remind folks that, with a little of planning and a few tips, anyone with celiac disease or gluten intolerance can enjoy a safe, delicious gluten-free Thanksgiving and holiday season without fear of accidentally eating gluten.
    If you're planning to make your own gluten-free turkey dinner, here are some helpful tips to help it go smoothly:
    Start your gluten-free holiday dinner with a gluten-free turkey. Not all brands of turkey are gluten-free. Some contain gluten in their additives—so, as with everything else, check the ingredients and use our Open Original Shared Link or our Open Original Shared Link to help you shop. Demand gluten-free stuffing! Accept no substitute. Don’t risk gluten-based stu...


    Jefferson Adams
    Garlic mashed potatoes are a wonderful variation on the classic turkey side dish. This classic recipe blends potatoes with roasted garlic, butter and milk. It's a yummy, easy to prepare variation on classic mashed potatoes, and it not only please your guests, it will fill your house with the scent of roasted garlic! This recipe will make enough for about 8 servings, so scale accordingly.
    Ingredients:
    1 large head garlic
    1 tablespoon olive oil
    2 pounds potatoes, peeled and quartered*
    4 tablespoons butter, softened
    ½ cup milk
    1 teaspoon of salt
    ¼ cup fresh chives (optional)
    salt and pepper to taste
    Preparation:
    Preheat oven to 350 degrees F (175 degrees C).
    Slice off the pointed end of the garlic bulb, just enough to expose the garlic cloves. Drizzle o...


    Jefferson Adams
    Out of eggs? This easy breakfast casserole offers a tasty alternative eggs. No matter how you do it, it's easy to make, and a surefire hit at the breakfast table. All you need are some potatoes, some ham, bacon or sausage.
    Just mix the ingredients, toss into a casserole dish and pop in the oven. The result is a rich, delicious casserole that will please even picky eaters. Also, you can make this dish ahead of time and warm up to save even more time.
    Ingredients:
    1 (32 ounce) package frozen hash brown potatoes
    8 ounces cooked, diced ham
    1 can (18 oz) gluten-free Progresso Traditional potato, broccoli and cheese chowder OR Really Good Gluten-free Potato Leek Soup
    2 cups shredded sharp Cheddar cheese
    1½ cups grated Parmesan cheese
    Directions:
    Preheat oven to ...


    Jefferson Adams
    Celiac.com 01/23/2014 - Wild salmon is one of the perpetual favorites at my dinner table. This recipe adds dash of Dijon mustard, pecans, parsley and Romano cheese to deliver this salmon dish that is sure to be a hit at your table.
    Ingredients:
    4 salmon fillets (4 ounce) ¼ cup butter, melted (not margarine!) 3 tablespoons Dijon or brown mustard 1 teaspoon dry white wine 1½ tablespoons honey ¼ cup crushed Rice Chex ¼ cup finely chopped pecans ¼ grated Romano or Parmesan cheese ¼ teaspoon paprika 4 teaspoons chopped Italian parsley salt and pepper to taste 1 lemon, for garnish Directions:
    Heat oven to 400 degrees F (200 degrees C).
    In a small bowl, mix butter, mustard, wine and honey. Set aside.
    In another bowl, mix Rice Chex, chopped pecans, and parsley.
    ...


  • Recent Activity

    1. - Julie Riordan replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling

    2. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    4. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    5. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,495
    • Most Online (within 30 mins)
      7,748

    Zofosho
    Newest Member
    Zofosho
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...