The Gluten Free Taster

It’s a little too cold outside for this southern girl, which is why I teamed up to make something yummy, warm and gluten-free with one of the best cooks around: My Mom.

With her New Orlean’s roots, my Mom’s go-to on a cold day is either Gumbo or Red, Beans and Rice. Today, I finally convinced her to give me the family recipe for the famous Red, Beans and Rice. This recipe is listed below and is naturally gluten-free, which of course I LOVEEEE!

Red Beans & Rice

1 lb. dry kidney beans

1/4 cup olive oil

1 large yellow onion

1 green bell pepper, chopped

3 tablespoons minced garlic

2 stalks celery, chopped

1 medium bunch green onions, chopped

Salt & pepper to taste

6 cups water

2 bay leaves

1/2 teaspoon cayenne pepper

1 teaspoon Cajun seasoning

1 lb. andouille sausage, sliced

1 lb. smoked sausage, sliced

½ lb.-1lb ham hock

2 cups extra-long grain white rice

4 cups of water

Stove Top Directions

Prep: 20 min.

Cook time: 3 ½ hours

1. Rinse beans, and then soak in a large pot of water overnight (this gets the farts out of the beans).
2. In a large pot, heat oil over medium heat. Cook onion, bell pepper, garlic, celery, ½ of the green onion bunch and sausage in olive oil for 5 to 7 minutes, until sausage is browned.
3. Rinse beans, and transfer to a large pot with 6 cups water. Stir all vegetables and sausage together with beans. Season with bay leaves, cayenne pepper and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 hours, stirring every 30. Adding water is ok, always keep more water than beans, water will thicken as it cooks. Reduce heat to low and simmer for another hour.
4. Add salt and pepper to taste.
5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Cook for 12 minutes.
6. Serve beans over steamed white rice, garnish with remaining chopped green onions.

Crockpot Directions:

1. Rinse beans, and then soak in a large pot of water overnight.
2. Chop all veggies and sausage and stir everything in the crockpot, except the rice. Cook full day on high (at least 6 hours).
3. Add salt and pepper to taste.
4. Serve beans over steamed white rice, garnish with remaining chopped green onions.

Let me know if you try this recipe at home, I’d love to hear how it turned out. A special thank you to my Mom for collaboration on this post.