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.
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!