When I was young my mother used to make red beans and ham, which is naturally gluten-free. It must have been the southerner in her. I have finally succeeded in recreating her original recipe, with the addition of a bit of ground thyme. Compared to my earlier attempts, this time I added more onion and garlic. It turned out very flavorful – just perfect for my taste buds! Serve your red beans and ham over white rice, or brown rice, for a healthier choice.
Gluten Free Red Beans and Ham
A traditional southern dish, red beans and ham, made gluten free by using a gluten free ham hock or ham bone.
- 1 lb. dry red beans or kidney beans
- Filtered water
- 1 1/4 cups celery, chopped
- 1 1/2 cups yellow onion, chopped
- 2 very large garlic cloves, minced
- 2 large bay leaves
- 1/8 teaspoon ground thyme
- Meaty gluten free ham bone or 2 ham hocks
- Fine sea salt and pepper, to taste
- Cooking oil (I used EV olive oil.)
- Hot sauce (optional)
- Soak beans overnight in a large pot filled with enough water to double or tripe the depth of the beans.
- Rinse beans several times; add ham bone/ham hock.
- Add celery, onion, bay leaves, and thyme; cover beans with clean water.
- Cook for 2 hours; remove ham bone/hocks and bay leaves; add oil; bring to a boil; stir until creamy; lower heat to medium; mash some of the beans on the side (inside) of the pot; continue to stir. If too watery boil, while stirring until some of the water evaporates.
- Remove pieces of ham from the bone and add back to pot; stir; and enjoy!
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