A gluten free navy beans recipe just like my mother used to make. The only difference is that she used to add a little tomato sauce for color and flavor. I used a little tomato-free chipotle sauce. This is a great recipe to make and freeze individual portions for those busy days and nights, or just when you’re too tired to cook. Serve it as is, or over rice. It’s very flavorful. I hope you enjoy this recipe as I have over the decades.
- 1 lb. navy beans, soaked overnight, rinsed multiple times and drained
- 2 (about 1 lb.) ham hocks, scored, if not already (ensure your ham hocks are gluten-free) or use gluten-free ham
- Extra virgin olive oil, for browning and sauteing
- 1 cup finely chopped yellow onions
- 2 stalks celery, chopped finely
- 1/2 cup minced green bell pepper
- 2 garlic cloves, minced
- Gluten free hot sauce or chipotle sauce* to taste (I use Buffalo's chipotle sauce)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 2 large dried bay leaves
- 5 cups gluten free organic low-sodium chicken broth (I use O Organics**.)
- 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
- Fine sea salt and fresh ground pepper, to taste
- Soak beans overnight; drain and rinse a couple of times; drain completely.
- Preheat a a heavy skillet with some oil on medium-high. Add the ham hocks, onions, celery, bell pepper; cook until all are tender; add garlic and cook for about another minute.
- Add ham hocks, vegetables, chicken broth and beans to a large pot.
- Add the oregano, thyme and bay leaves; stir; and bring to a boil.
- Cover, reduce heat or low to medium-low; simmer for about 1 hour, stirring occasionally.
*Chipotle or hot sauce may contain sugar, xanthan gum (which contains corn), and/or vinegar which contains corn and yeast. Check the labels for allergen containing ingredients as well as gluten.
**A traditional, tasty, navy beans and ham recipe, gluten free, of course!