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Celiac.com 11/13/2024 - This Ham and Bean Soup with Vegetables is a warm, hearty meal perfect for chilly days. Starting with a flavorful base of sautéed carrots, celery, and onion, this soup brings together tender ham, creamy great northern beans, and a subtle blend of spices. Simmered in savory chicken broth, it’s an easy, comforting dish that’s packed with protein and vegetables. Serve with crusty bread for a satisfying, wholesome dinner. Ingredients: 1 pound of cubed ham 4 cans chicken broth 4 cans great northern beans, drained and rinsed 3 medium carrots, cubed 3 large celery stalks w/ leaves, chopped 1 large onion, diced 1 Bay leaf ½ teaspoon minced garlic, chili powder and black pepper Directions: 1) Make the mirepoix In a large saucepan, sauté the carrots, celery and onion in butter until tender. Cut the vegetables into the same size so they cook evenly. NOTE: According to wikipedia, a mirepoix is a French word for a mixture of diced vegetables cooked with fat for a long time on low heat without coloring or browning. A mirepoix of sautéed carrots, onion and celery makes a perfect base for this soup. 2): Add the remaining ingredients Stir in the rinsed, drained great northern beans. Add the chicken broth, cubed ham, chili powder, minced garlic, pepper and bay leaf. 3): Simmer the ham and bean soup Bring the soup to a boil. Reduce the heat and cook for 15 minutes or until heated through. Discard the bay leaf before serving.

Celiac.com 03/16/2019 - It's spring, and that means it's time for leafy greens! Kale is on the menu in this rich, hearty and delicious Italian-style bean soup that's a perfect way to get more fiber into your diet. I use Hurst HamBeens 15 bean soup mix, but you can conceivably make this without it. Regarding the spice packet, a note in the FAQ section of the Hurst website says: "All of our seasonings are completely gluten-free. All of our dry beans are naturally gluten free as well. We do occasionally package barley in our facility." Ingredients: 2 cups (1/2 bag) Hurst HamBeens 15 Bean Soup (spice packet is gluten-free) 2 cups chicken stock 1 cup water 1 can stewed tomatoes, with juice (14.5 ounce) 1 tablespoon bacon grease or olive oil 1 medium onion, chopped 3 cloves garlic, minced 1/2 teaspoon garlic powder 1/2 teaspoon cumin powder 1/2 teaspoon onion powder 1/2 teaspoon turmeric 1 bay leaf 2-3 cups fresh kale, loosely chopped Ham hock 2 cups gluten-free macaroni, prepared al dente Instructions: Soak beans overnight in water. Prepare macaroni al dente, according to instructions. Drain, add a bit of olive oil to the pasta and stir to prevent sticking, and set aside. In a large stock pot, sauté onions in bacon grease until clear. Add garlic and sauté until fragrant. Add spice packet and other spices and stir. Add chicken stock and water. Add beans and bay leaf. Bring pot to a boil, and then reduce to a simmer a few hours, until beans are tender. Be sure to taste all the bean sizes to be sure they are uniformly cooked through and tender. Add kale in the last 15-20 minutes of cooking. When beans are all tender, serve over gluten-free macaroni, or over rice.

Celiac.com 07/05/2024 - Pupusas are a traditional dish from El Salvador, deeply rooted in the country's indigenous culture and culinary history. These delicious stuffed corn tortillas date back to pre-Columbian times, originating with the Pipil people, who were known for their agricultural practices and intricate food preparation techniques. Pupusas have been a staple in Salvadoran households for centuries, symbolizing community and family gatherings where the act of making and sharing food is cherished. The dish has evolved over the years, incorporating various fillings such as beans, cheese, and meats, reflecting the diverse influences and regional variations within El Salvador. Today, pupusas are celebrated not only in El Salvador but also in Salvadoran communities around the world, particularly in the United States, where they have become a beloved comfort food. The popularity of pupusas has transcended cultural boundaries, leading to adaptations that cater to various dietary needs, including gluten-free versions. This gluten-free bean and cheese pupusa recipe maintains the authentic flavors and textures of the traditional dish while ensuring it is accessible to those with gluten sensitivities. Accompanying the pupusas is curtido, a tangy pickled cabbage and carrot topping that adds a refreshing crunch and complements the rich, savory filling. Curtido is not just a side dish; it is an essential part of the pupusa experience, balancing the flavors and providing a delightful contrast. Together, the gluten-free pupusas and curtido offer a taste of Salvadoran heritage, allowing everyone to enjoy this iconic dish while honoring its storied past. Here's a unique recipe for an authentic Salvadorian gluten-free bean and cheese pupusa, along with a recipe for the traditional pickled cabbage and carrot topping, known as curtido. Gluten-Free Bean and Cheese Pupusas Ingredients: For the Pupusas: 2 cups masa harina (make sure it's gluten-free, such as Maseca) 1 ½ cups warm water 1 cup refried beans (ensure they're gluten-free) 1 cup shredded mozzarella cheese (or a Salvadoran cheese like queso fresco if available) ½ tsp salt 1 tbsp vegetable oil For the Curtido (Pickled Cabbage and Carrot Topping): ½ head green cabbage, thinly shredded 2 large carrots, peeled and grated 1 small white onion, thinly sliced ½ cup white vinegar ½ cup water 1 tsp dried oregano 1 tsp salt ½ tsp black pepper ½ tsp sugar (optional) 1 jalapeño, thinly sliced (optional, for added spice) Instructions Curtido Preparation Prepare the Vegetables: In a large bowl, combine the shredded cabbage, grated carrots, and sliced onion. Make the Pickling Liquid: In a small saucepan, bring the white vinegar, water, oregano, salt, pepper, and sugar (if using) to a boil. If you like it spicy, add the sliced jalapeño to the pickling liquid. Pickle the Vegetables: Pour the hot pickling liquid over the cabbage mixture. Stir well to combine. Marinate: Let the curtido sit at room temperature for at least an hour before serving. For best results, refrigerate for at least 4 hours or overnight to let the flavors meld. Pupusa Preparation Prepare the Dough: In a large bowl, mix the masa harina with the warm water and salt. Stir until a dough forms. The dough should be moist but not sticky. If it's too dry, add a little more water. If it's too sticky, add a bit more masa harina. Shape the Pupusas: Divide the dough into 8 equal balls. Flatten each ball into a disc about 1/4 inch thick. Fill the Pupusas: Place about 1 tablespoon of refried beans and 1 tablespoon of shredded cheese in the center of each disc. Fold the edges of the dough over the filling and reshape into a ball, then flatten again into a disc, ensuring the filling is sealed inside. Cook the Pupusas: Heat a griddle or large non-stick skillet over medium-high heat and lightly coat with vegetable oil. Cook the pupusas for about 3-4 minutes on each side, or until golden brown and slightly crispy. Serve: Serve the hot pupusas with curtido on the side. You can also add a bit of salsa roja if you like. Enjoy your authentic Salvadorian gluten-free bean and cheese pupusas with the traditional pickled cabbage and carrot topping!

Celiac.com 03/10/2022 - In places where the rain and the snow have yet to give way to sunshine and flowers, a heartier fare is required to help us make it to the longer days ahead. This hearty, zesty white bean and vegetable stew is just the dish. A delightful marriage of beans, vegetables, and mushrooms, it's gluten-free, vegan, and offers a pleasing diversion from traditional stews. Best of all, it comes together easily. Enjoy! Ingredients: 8 servings 1 lb. dried large white beans (such as lima or gigante), soaked overnight, drained 1 onion, trimmed, peeled, halved through core 3 ribs celery, trimmed, halved 1oz. dried shiitake mushrooms (about 10 large tops) 8 sprigs parsley, plus ¾ cup parsley leaves with tender stems 1 head of garlic, halved, plus 1 garlic clove, finely grated 1 tablespoon plus 1 teaspoon kosher salt, plus more ¾ cup plus 3 tablespoon extra-virgin olive oil, plus more for drizzling, divided ¾ cup mint leaves 1 bunch radishes 1 bunch medium-size asparagus (about 1 pound) 1 10-oz. bag frozen peas, thawed 8 thick slices gluten-free country or sourdough bread 1 4" piece fresh horseradish root, peeled 1 lemon, cut into 8 wedges Directions: Heat oven to 300° F. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 tablespoon salt, 3 tablespoons oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. *Note: When checking beans for doneness, stir gently and taste at least a few beans to make sure they’re all tender. Using tongs, pull out aromatic herbs and discard. Generously season the beans with salt. Let sit on stovetop, uncovered, until ready to serve. While beans cook, make your pistou and prepare the vegetables and garnishes. Finely chop mint and ¾ cup parsley leaves. Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 teaspoon salt and stir to combine; set pistou aside. Trim and wash radishes, then slice as thinly as possible into coins. Transfer radishes to a small bowl, cover with cold water, and chill until ready to use. Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside. When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat. Be careful not to stir too much—you want to keep the beans whole! While the beans simmer, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked, but still bright green and crunchy, about 2 minutes. Drain reserved radishes. Grate horseradish root on a plate with a Microplane (like with Parmesan cheese). Bring Dutch oven full of stew directly to the table. Serve with toasted gluten-free bread, pistou, radishes, lemon wedges, and horseradish on the side.

Celiac.com 03/24/2021 - If you're looking for an easy, nutritious soup that cooks quick and delivers on flavor, then this ham, bean and potato soup is just the ticket. This recipe offers a delightful combination of vegetables, chicken broth, potatoes, beans and, of course, ham. From prep to table, the whole thing comes together in under an hour. Ingredients: ¾ pound fully cooked ham, cubed 1 medium onion, chopped 2 garlic cloves, minced 2 tablespoons butter 2 cans (15-½ ounces each) great northern beans, rinsed and drained 3 cups chicken broth 2 cups water 1 cup diced peeled potatoes ¾ cup diced carrots ¾ cup diced celery ¼ teaspoon pepper ½ cup frozen peas 2 tablespoons minced fresh parsley Directions: In a large saucepan, sauté the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook about 5 minutes longer, until heated through. Stir in parsley. Serve with toasted gluten-free bread.

11/29/2018 - What do United States senators have that you don’t? Well, aside fro a plum job in the Capitol, they have regular access to this glorious bean soup that happens to be delicious, easy to make, and gluten-free. The soup’s ingredients include creamy navy beans, pig knuckle meat, butter, and chopped onion. It’s sure to be a big hit as a side to your next fall or winter dinner, or as a lunchtime meal by itself. Ingredients: 2 pounds dried white navy beans, cleaned and rinsed 1½ pounds smoked ham hocks ½ stick butter 4 quarts water 1 large russet potato 3 cups chopped yellow onion 3 teaspoons kosher salt ¾ teaspoon black pepper ⅓ cup chopped fresh flat-leaf parsley Directions: Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir into soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Top with parsley, as desired. Read more about this famous bean soup at the US Senate website.