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Showing results for tags 'beans'.
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Celiac.com 11/02/2024 - Tacu Tacu is a classic dish with Afro-Peruvian roots, originally created as a way to use up leftover rice and beans. Over time, it has evolved into a popular and versatile dish that pairs well with meat or seafood. The heart of Tacu Tacu lies in its simplicity and rich flavors, made from fried rice and beans, which form a crispy crust on the outside while remaining tender inside. Traditionally, it’s gluten-free, but to ensure a celiac-safe version, make sure no wheat-based sauces or breading are used. Gluten-Free Tacu Tacu Recipe Ingredients: 2 cups cooked white rice 1 ½ cups cooked beans (can be black, pinto, or red beans) 1 small red onion, finely chopped 2 garlic cloves, minced 1 tbsp olive oil (for frying) 1 tsp ground cumin Salt and pepper to taste Optional: 1 fried egg per serving (for garnish) Optional protein: grilled meat, chicken, or seafood (ensure gluten-free preparation) Instructions: Prepare the Mixture: In a large bowl, combine the cooked rice and beans. Mash them slightly to help them stick together but still keep a few whole beans for texture. Cook the Aromatics: In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes. Season with cumin, salt, and pepper. Form the Tacu Tacu: Add the rice and bean mixture to the frying pan with the onions and garlic. Stir to combine everything evenly. Press the mixture into a large flat patty or multiple smaller patties. Fry the Tacu Tacu: Allow the patty to fry undisturbed for 5-7 minutes on one side until a crispy golden crust forms. Flip and repeat on the other side until the entire mixture is crispy. Serve: Serve Tacu Tacu hot, optionally topped with a fried egg and paired with grilled meat, chicken, or seafood. Enjoy a gluten-free version of this Peruvian comfort food that’s both satisfying and rich in history! -
Celiac.com 09/21/2024 - Fasolada, often hailed as the national dish of Greece, is a timeless bean soup that dates back to ancient times. Rooted in Greek culinary tradition, this dish embodies the simplicity and wholesomeness of Mediterranean cuisine. Fasolada was traditionally prepared as a nourishing meal for farmers and workers, offering sustenance through its hearty ingredients and rich flavors. Over the centuries, it has remained a staple in Greek households, celebrated for its comforting taste and the sense of community it fosters when shared around the table. This gluten-free version of Fasolada stays true to its authentic roots, combining tender white beans, vibrant vegetables, and aromatic herbs in a flavorful broth. The soup is not only filling but also packed with nutrients, making it an ideal choice for a healthy and satisfying meal. Whether you're exploring Greek cuisine for the first time or looking to recreate a classic favorite, this Fasolada recipe brings the warmth and tradition of Greece into your kitchen. Gluten-Free Greek Fasolada (Bean Soup) Recipe Ingredients: 1 ½ cups dried white beans (such as navy or cannellini), soaked overnight 1 large onion, finely chopped 2 large carrots, diced 2 celery stalks, diced 4 garlic cloves, minced 4 cups vegetable broth (ensure gluten-free) 2 cups water 1 can (14.5 oz) diced tomatoes ¼ cup extra virgin olive oil 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon paprika Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Lemon wedges, for serving Instructions: Prepare the Beans: Drain and rinse the soaked beans. In a large pot, add the beans, cover with fresh water, and bring to a boil. Reduce the heat and simmer for 10 minutes, then drain and set aside. Sauté the Vegetables: In the same large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another 2 minutes until fragrant. Cook the Soup: Add the drained beans back to the pot, along with the vegetable broth, water, diced tomatoes, bay leaf, oregano, thyme, and paprika. Stir to combine and bring the mixture to a boil. Reduce the heat to low, cover, and let the soup simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally, and add more water if needed to reach your desired consistency. Season and Serve: Once the beans are tender, remove the bay leaf, and season the soup with salt and freshly ground black pepper to taste. Ladle the Fasolada into bowls and garnish with chopped fresh parsley. Serve with a wedge of lemon on the side for a fresh burst of flavor. Enjoy: This gluten-free Greek Fasolada is perfect as a hearty lunch or dinner, offering a warm, comforting taste of traditional Greek cuisine. Cooking Tip: For a richer flavor, prepare the soup a day ahead and let it sit overnight in the refrigerator before reheating and serving. The flavors will meld beautifully, making the soup even more delicious the next day. -
Top Brands of Gluten-Free Refried Beans
Scott Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 05/11/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about Mexican food products, especially refried beans. We recently established that most brands of refried beans are likely to be gluten-free and safe for people with celiac disease. That led to the next question: Which major brands of refried beans are labeled gluten-free? Some research showed that several top brands of refried beans are labeled gluten-free, and are safe for people with celiac disease. Other brands are free of gluten ingredients and do not contain gluten as a known allergen, and so are likely to be gluten-free, as well. As always, read labels, and allergen warnings, and avoid any ingredients that may include gluten. Refried Beans Labeled Gluten-Free Amy's Organic Refried Beans Amy's Organic Refried Beans are gluten free, dairy free, lactose free, soy free, tree nut free, vegan, and kosher. Bush’s Traditional Refried Beans Bush's Traditional Refried Beans, and all of Bush's refried bean varieties, are gluten-free. Refried Beans Made Without Gluten Ingredients These brands of refried beans list no gluten ingredients, and do no list gluten as an allergen. As such, they are likely gluten-free and safe for people with celiac disease. Bearitos Organic Traditional Refried Beans Bearitos Organic Traditional Refried Beans contain no gluten ingredients, and list no gluten allergens. Ducal Refried Beans Ducal Refried Beans contain no gluten ingredients or gluten allergens. Goya Refried Beans Goya Refried Beans contain no gluten ingredients, and list no gluten allergens. La Costeña Refried Beans According to Mexicgrocer, La Costeña Refried Beans or frijoles refritos are dried beans cooked, mashed and then fried in lard or oil with various seasonings including onions, salt and pepper. They contain no gluten ingredients or gluten allergens. Old El Paso Old El Paso Traditional Refried Beans and all varieties of Old El Paso refried beans are free from declared major allergens, including gluten. Ortega Ortega Traditional Refried Beans all Ortega refried bean varieties are free from declared major allergens, including gluten. Rosarita Rosarita Traditional Refried Beans Rosarita Refried Beans and all Rosarita refried bean varieties are free of gluten ingredients, and do not list gluten as a known allergen. Taco Bell Original Refried Beans Taco Bell does not label its refried beans as gluten-free. However, they do not contain gluten ingredients or as known allergens. Taco Bell Original Refried Beans contain: Cooked Beans, Water, Less Than 2% of Salt, Soybean Oil, Dried Pink Beans, Natural Flavor, Distilled Vinegar, Soy Lecithin. Allergens: Contains Soy. Note that if you get them at Taco Bell there is the risk of cross-contamination. Did we miss a favorite brand of yours? Let us know in the comments below. -
Celiac.com 02/21/2020 - It seems fiber is important, especially for those suffering from celiac disease. Who knew? A study published in the March 2018 issue of Clinical Gastroenterology determined that increased fiber intake helped with ongoing celiac symptoms among sero-negative patients, and those with healed small intestine mucosa. The study looked at 47 confirmed celiac disease patients, of which 22 were not suffering from ongoing celiac symptoms, while 25 had ongoing symptoms. Both groups had healed intestinal mucosa and negative blood tests for celiac disease. They also tested a whole bunch of other technical biomarkers such as "CD3 + and γδ + intraepithelial lymphocytes (IELs), CD25 + and FOXP3 + regulatory T cells, and CD117 + mast cells, and the expression of tight junction proteins claudin-3 and occludin, heat shock protein 60, interleukin 15, and Toll-like receptor 2 and 4 were evaluated in duodenal biopsies." I have no idea what these are or why they are important, but they looked at them. My guess is that they are related to the autoimmune and/or inflammatory processes. The asymptomatic patients ate more fiber and had a larger number of CD3 intraephithelial lymphocytes (IELs). According to the study, "There may be a correlation between the number of CD3 IELs and intestinal inflammation." The big take away for me on this is that we should eat more fiber. The gluten-free diet is notoriously low in fiber. Some good sources of fiber are beans, greens, coconut, corn, broccoli, sweet potatoes, and brown rice. Beans can cause unfortunate gas and bloating which can be mistaken for celiac symptoms. Soaking beans overnight before cooking and using the Beano enzymes are good ways to counteract this. I find I can eat beans one day, but struggle if I try to eat them two days in a row. Leafy greens, again two days in a row throws my body into a fit. Maybe alternating days of beans and greens might help! Also, there is no shame in a gluten-free fiber supplement. I find psyllium husk fiber supplements to be exceptionally hard on my system. I use flax seeds when I need to. Here is a great article on how to choose a good fiber supplement for yourself. Anyway, if you are experiencing ongoing celiac symptoms, try a fiber supplement for a few weeks. Many people will tell you to eliminate diary, all grains, or a low FODMAP diet. This might be simpler and easier to implement than any of those and might provide relief. I would say this is worth a try! -
Celiac.com 05/08/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about refried beans. Specifically, are refried beans are gluten-free and safe for people with celiac disease? Most basic refried beans are just cooked pinto beans, lard, salt, distilled vinegar, spices, onion powder, garlic powder. So, in the pure sense refried beans are naturally gluten-free to start and are unlikely to contain gluten, unless gluten is added later in the manufacturing process. There are a couple of major brands that include "gluten-free" on their label, so if you have any concerns look for one of these. We haven't seen or heard of any refried bean brands that include wheat ingredients. So, we regard refried beans as a food that is gluten-free and safe for people with celiac disease. As always, read labels, and allergen warnings, and avoid any ingredients that may include gluten. -
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 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. -
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Gluten-Free Chicken Enchilada-Stuffed Spaghetti Squash
Scott Adams posted an article in American & British
Celiac.com 12/26/2020 - If you're craving enchiladas, but not the hassle or the calories, then this easy, nutritious marriage of chicken, beans, corn, enchilada sauce, and yummy spaghetti squash, is the way to go. A cinch to make, especially if you have some leftover chicken on hand. Be sure to use a gluten-free enchilada sauce, such as Hatch brand. It's a quick, lower calorie way to enjoy enchiladas on a cold night. Ingredients: 2 each 8-ounce boneless, skinless chicken breasts 1½ cups chicken broth 1 2½-to-3-pound spaghetti squash (about 2 pounds), halved lengthwise and seeded 1¼ cups gluten-free red enchilada sauce (Hatch or similar), divided 1 medium zucchini, diced ½ cup frozen or canned corn ½ cup canned black beans 1 cup shredded pepper Jack cheese 1½ teaspoons salt ½ teaspoon ground black pepper Directions: Position racks in upper and lower thirds of oven. Heat oven to 450F. Salt the chicken, and place into a medium saucepan, add chicken broth to cover and bring to a boil. Cover, reduce heat, and gently simmer until cooked through. Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl. Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons chicken broth. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400F oven until the squash is tender, 40 to 50 minutes.) Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, corn, beans, ½ teaspoon pepper and ½ teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese. Bake at 450 F on the lower rack for 10 minutes. Move to the upper rack, and broil on high for about 2 minutes, until the cheese starts to bubble and turn brown. To serve, cut each shell in half. -
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Celiac.com Article:Fiber and Celiac Disease View full article
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If you're looking for an easy, savory meal that's sure to satisfy, then give this dish a try. It's a hearty treat that's just perfect for fall. Ingredients: 1 pound pound Polska kielbasa 2½ cups cannellini, or navy beans, rinsed and drained 2 cups chicken broth 3 cloves of garlic 2 teaspoons dried oregano ½ teaspoon onion powder 1 tablespoon olive oil 2 medium tomatoes, diced 5 cups baby spinach leaves 1 small head of cauliflower, cut into smaller chunks Freshly ground black pepper, as desired Directions: Cook the sausage in a cast iron skillet or non-stick pan on medium high. Sear the sausage well, then slice as desired. Put the beans in a medium bowl, add the cooked sausage, pan drippings, and put aside. Leave the oil from the sausages in the pan, and add the cauliflower. Place in an oven at 400F, and roast until tender, about 20 minutes. While the cauliflower roasts, put the chicken broth and garlic in a large pot. Bring to a simmer over medium-high heat. Add the oil, oregano, onion powder, sausage and beans from the skillet. Stir well and the tomatoes. Heat until beans are tender. Add spinach and cook just until the leaves are wilted. Stir well and serve. You can add the cauliflower to the pot as you wish, or serve in on the side. Also, you can bake the sausages if you like, just reserve the pan drippings and do everything else as per the recipe. -
Celiac.com 11/04/2017 - If you're looking for a quick, nutritious and lean gluten-free dish, then try this recipe for surefire stir-fry. It's easy, delicious and highly versatile. You can make with chicken, pork or beef, as desired. I bet you can use tofu if you like. You can use nuts of choice, or none at all. You can use snap peas instead of green beans. Whatever you do, serve this over rice for a guaranteed dinner winner. Ingredients: 12 ounces chicken, pork, or beef, lightly salted, and cut into bite-size strips (about 1½-inches by ¼-inch) 8 tablespoons gluten-free soy sauce, split 3 tablespoons honey or brown sugar 2 teaspoons, sake or white wine, just a splash 4 garlic cloves, minced 3 fresh medium brown mushrooms, cleaned and sliced ¼ teaspoon dried crushed red pepper, as desired 1 pound green beans, trimmed, cut into bite size pieces 2 carrots, peeled, cut to matchstick-size strips 2 tablespoons cooking oil, like avocado or canola, corn, etc. 1 large red bell pepper, cut into bite-size strips 1 thumb peeled fresh ginger, sliced ½ medium onion, cut into wedges, sautéed 1 green onion, thinly sliced ½ cup lightly salted dry-roasted cashew halves, or sunflower seeds or anything like that Directions: Mix meat, 4 tablespoons soy sauce, 1½ tablespoons honey, 2 cloves of garlic, and crushed red pepper in medium bowl. Whisk remaining 4 tablespoons soy sauce and remaining 1½ tablespoons honey in small bowl; set aside. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat. Add onions, ginger, red bell pepper, mushrooms, and stir-fry 1 minute. Add green beans, carrots, and remaining 2 cloves garlic, and stir-fry 1-2 minutes, until firm, but tender. Transfer vegetable mixture to a dish. Add remaining 1 tablespoon cooking oil to wok and allow to heat. Add meat and stir-fry 3-5 minutes more, until cooked through. Add the cashews, stirring briefly, about 30 seconds. Add the soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer into the bowl with the veggies, and mix well. Sprinkle with sliced green onions and serve over rice. Serves about 4 people. -
I have had lupus fibromyalgia ibs or spastic colon since 1998. Now i had allergy testing labs on blood. Im allergic to gluten, almonds, oats, barley, cadida yeast, aspiragillys(molds), broccoli, cabbage, clams goats milk, kidney pinto navy and soybeans, pork, sesame, spinach and canola oil. I don't know what to eat now. I've always eaten say at olive garden or anything and had terrible stomach pains like labor. Then run to the bathroom. Or constipation i cant go for a week or so. I tried spark vitamin drink had gluten, soy powder allergic. Health bars larabars gluten. My weight can be 129 one week 120 next or go to 104 fast. Not sure what to do now. How can regain my life back? Could i have celiac not ibs? I have 3 other auto immune system diseases. Any food resources would be great and vitamins with no soy or gluten. Plus beverages. Ive had hives a month now from my almond butter gluten and vitamin drinks lol steroids and epi pen. Oh and high cholesterol. So everything i ate to lower that im allergic to. Plus a list of secondary allergy foods a mile long.
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Hi Everyone, I would like to move somewhere in Central/South America to study Spanish for a few months but am concerned about food availability, allergy awareness and ingredients used at restaurants. I get sick when I eat Gluten, Dairy, Corn, Soy, and a few others but those are the worst ones for me. I usually eat meat, rice (as my grain source), potatoes, and fruit/vegetables. I'm concerned about being able to eat out at restaurants and shopping for food. Even in the USA, gluten free can be a challenge if one cannot eat corn, which is the most common substitute. Does anyone know which Latin American country will be easiest to manage? Right now I'm thinking that learning Spanish in Spain might be my best bet but I really want to go to Latin America. There was a similar post in 2010 (only for gluten), but now it's 6-7 years later so I'm bringing the topic back again because times change fast in the allergy world. Thanks so much for your help, Ori -
Roasted Chicken Thighs Over Beans and Greens (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 11/02/2016 - For anyone looking for a gluten-free meal that is also lower carb and higher protein, this recipe fits the bill nicely. Ingredients: 8-10 skinless, boneless chicken thighs 1 large can (24 to 28 oz.) white beans, rinsed 1 cup chicken stock 2 tablespoons olive oil, plus more for drizzling 1 lemon, zest and juice 6 cloves garlic, finely chopped 2 - 3 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh thyme 1 head escarole, coarsely chopped 1 wedge Romano cheese, for shaving Sea salt and pepper Steamed rice Directions: Heat oven to medium-high. Pat the chicken dry and drizzle with olive oil and season with salt and pepper. Grill the chicken, turning, for 12 minutes each side. Drizzle half of the lemon juice over the chicken as it comes out of the oven. Heat 2 tablespoons olive oil, 2 turns of the pan, in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute. Add the escarole and wilt in the pan; season with salt, and pepper. Add the stock and beans and simmer until the greens are tender, about 5 minutes. Add the lemon zest and remaining lemon juice. Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each. Shave the cheese over the top. Season with salt and pepper, as desired. Serve with steamed rice, or with your favorite gluten-free corn bread. -
Celiac.com 04/19/2016 - Blackened Redfish is a Cajun classic that can also be prepared quite nicely with the much easier to find Tilapia. This recipe delivers a tasty, flavorful version of blackened fish that pairs well with slow cooked red beans and rice. It's easy to make at the end of a long day. Just cook the fish and rice, and serve up the beans. Blackened Fish Ingredients: 4 tilapia fillets 1 cup long-grain white rice 2 cups fresh flat-leaf Italian parsley 1 teaspoon grated lemon zest 3 tablespoons olive oil 3 tablespoons paprika ¾ teaspoon garlic powder ¾ teaspoon dried thyme ¼ teaspoon cayenne pepper 2 tablespoons fresh lemon juice Kosher salt and pepper Lemon Wedges Directions: Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper until finely chopped; set aside. In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, ½ teaspoon salt, and ¼ teaspoon pepper. Brush the lemon juice over the fish, then coat in the spice mixture. Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side. Fluff the rice with a fork and fold in the parsley mixture. Serve with the fish and lemon wedges, if desired. Slow Cooked Red Beans and Rice Ingredients: 1 pound andouille sausage, sliced into rounds 1 large sweet onion, chopped 1 green bell pepper, chopped 1-2 tablespoon gluten-free red pepper sauce, to taste (optional) 8 cloves garlic, chopped 1 teaspoon ground black pepper 1 teaspoon Creole seasoning, or to taste 6 fresh basil leaves, chopped 1 ham hock 4 cups cooked rice Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, red pepper sauce and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, until beans are tender. Cook until beans reach a creamy texture.
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Louisiana-style Red Beans and Rice (Gluten-Free)
Jefferson Adams posted an article in American & British
Red beans and rice is like the Old Faithful of southern cooking. Ever reliable and regularly featured on dinner tables across the south. Originally a creole, not a cajun dish, red beans and rice was traditionally made on Mondays as a way to use up the bones and leftovers from Sunday dinner, which often featured ham. Red beans and rice has stood the test of time, and has situated itself at the very heart of southern cooking. This recipe throws a little flavor and color curve, using red bells in place of the more commonly used green. I like the sweetness of red bells, and their sharp color also makes a nice addition. With rice, this version makes about eight servings. Ingredients: 1 pound dry red beans, sorted, rinsed, soaked overnight and drained 2½ quarts chicken broth ½ quart of water, or so 1 pound ham, chopped into ½-inch cubes ½ pound cooked kielbasa or Polish sausage 3 tablespoons vegetable oil 1½ cup onions, chopped 1 cup celery, chopped 1 cup red bell peppers, chopped 4 large cloves of garlic, finely chopped 2 ½ teaspoons dried thyme 2 bay leaves 1 teaspoon salt ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon paprika Steamed white rice Preparation: Rinse and drain the beans after soaking them overnight. Heat oil in a large saucepan over medium-high heat. Add onions, red bell peppers, celery, salt, black pepper, cayenne pepper, paprika, garlic powder, and thyme, and sauté for about 4 to 5 minutes. Add the sausage and bay leaves, and sauté for another 4 to 5 minutes. Add the ham, beans, fresh garlic, and enough water to cover the ingredients in the pot. Turn the heat up and get the pot boiling, then lower the heat to medium. Keep it uncovered, and let it simmer for about 2 hours. Be sure to stir it from time to time, and to add more water if it starts to get dry. Use a potato masher or a wooden spoon to mash about half of the beans and vegetables against the bottom or the side of the pot. If you mash them against the bottom, make sure to scrape the bottom well, so they don't stick to the bottom. After you're done mashing, cook for another 90 minutes or so, or until the mixture becomes creamy and the beans are tender when tasted. The whole time the beans are cooking, the mixture should never get too thick or dry. Be sure to add more water if you see it getting dry. The final result should be a bit soupy, but never watery. Discard the bay leaves and serve over steamed white rice. Serve gluten-free cornbread on the side for a down-home meal. -
Celiac.com 05/05/2015 - Avocado, beans and corn help to turn quinoa into a delicious, nutritious salad that is perfect as a side or as a potluck dish. Add a bit of cilantro, some lemon juice and a few spices, and you have a winner! I enjoy the salad as is, but sometimes I like to serve it with a light vinaigrette. It’s worth noting that this is one of those flexible salads that encourages substitution and variation. You can add thing like shrimp, or chicken. You can add things like carrots or cucumber. Ingredients: 1 cup uncooked quinoa, rinsed 1 cup canned sweet corn 8-10 cherry tomatoes, halved 2 cups canned black beans, rinsed and drained 1 avocado, peeled and diced ½ small red bell pepper, roasted or streamed and sliced ½ small yellow bell pepper, roasted or streamed and sliced ⅓-½ cup of fresh cilantro, chopped 2 tablespoons olive oil 1 tablespoon fresh squeezed lime juice salt and ground black pepper to taste dash of Tajin to taste Directions: Cook quinoa as directed. Set aside and let cool. Whisk together olive oil, lime juice, salt and pepper. Add corn, avocado, peppers, tomatoes and black beans to quinoa. Gently stir in cilantro and lime juice mixture. You may add a light vinaigrette instead of lime juice, as desired. Chill for at least a half hour, top with a dash of Tajin, and serve.
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Halloween Pumpkin Chili with Beef and Beans (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 10/30/2014 - As much as you might love Halloween, you just can’t (or shouldn’t) have candy for dinner. When dinner time comes, consider whipping up this delightfully hearty pumpkin chili. Sauté some onion and garlic, transfer all the ingredients to a slow cooker, and four to five hours later, bang! Just remember to add your favorite garnishes and enjoy. Ingredients: 2½ cups cubed lean beef stew meat 2 tablespoons olive oil 1 medium onion, chopped 1 small sweet yellow pepper, chopped 1 small sweet red pepper, chopped 4 garlic cloves, minced 1 can (15 ounces) black beans, drained and rinsed 1 can red kidney beans, drained and rinsed 1 can (15 ounces) solid-pack pumpkin 1 can (14-½ ounces) diced tomatoes, with juice 3 cups chicken broth ½ cup dry white wine 2 teaspoons dried parsley 2 teaspoons chili powder 2 teaspoons onion powder 1 teaspoon garlic powder 1½ teaspoons ground cumin 1½ teaspoons dried oregano ½ teaspoon salt ½ teaspoon black pepper Cubed avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream Directions: In a large skillet, heat oil over medium-high heat. Add onion and peppers, and cook until tender. Add garlic, and cook another minute or so. Transfer to a large slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. Serve with avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream. Goes great alone with toasted gluten-free bread, or over rice. -
This fun candy associated with the Easter holiday is better than ever now that Surf Sweets has made them organic. These jelly beans are made without corn syrup – which is a huge plus – they are sweetened with organic cane sugar and organic tapioca syrup. They are also free of artificial colors and flavors. I'm not sure what makes them taste so good...maybe it's the combination of organic grape juice and organic black carrot juice – who knew there were black carrots? For a sweat treat that's healthier than most, you have to try these. Don't wait as The Easter Bunny is almost here: www.surfsweets.com. Review written by Patricia Seeley. -
I am a person who loves Ranch Style Beans. I love them as a side with BBQ, I love them with Mexican dishes. I know that some people say that Ranch Style Beans are safe for people with celiac disease, but I also know that plenty of folks prefer to make their own food, just to be sure. Below is a recipe for a homemade version of Ranch Style brand beans that is sure to please even the pickiest bean lovers. These beans go great with rice and make a fine side anytime you barbecue or grill. Ingredients: 1 pound dry pinto beans 5 cups cold water 2 teaspoons gluten-free chicken bouillon 4 ounces ham hocks 6 ancho chiles, stems and seeds removed 4 cloves of garlic, minced 1 medium onion, chopped ¼ cup tomato puree (add in the last 30 minutes of cooking) ¼ teaspoon liquid smoke 1 ½ tablespoons brown sugar, divided ½ teaspoons red chili powder ½ teaspoon paprika 1 teaspoon apple cider vinegar 1 teaspoon black pepper 1 teaspoon cumin ½ teaspoon oregano 1 cup of water 1 teaspoon seasoning salt (add in the last 30 minutes of cooking) Directions: Soak the beans covered in water overnight. Drain and rinse the soaked beans. Heat a cast-iron skillet to medium high, cook the anchos on each side for a couple of minutes, until they start to bubble and pop, turn off the heat and fill the skillet with warm water. Let chilis soak until soft and re-hydrated, which should happen after half an hour or so. In the same pot you use for the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chilis. Puree until smooth. Add the pinto beans and broth to the pot and stir in the chili puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. When you're satisfied that the beans are done, salt and pepper to taste. Feeds four to six.
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