Gf Red Beans & Rice New Orleans Style

Monday means red beans and rice in New Orleans, and this gluten-free version keeps the soul of that tradition alive with the Cajun holy trinity: onion, celery, and green bell pepper sauteed with garlic until soft and fragrant.

The trick that gives this pot its thick, creamy texture without any flour? Crushing about a third of the red kidney beans with a fork before adding them to the skillet. Those smashed beans break down as they simmer in beef stock for 20 minutes, creating a rich gravy that coats the whole beans and cubed ham.

Brown rice stands in for white here, adding a nutty chew that holds up to the bold seasoning of thyme, oregano, and crushed red chili.

Chef Tips

• Veal stock (as the recipe suggests) gives the deepest flavor, but low-sodium beef or vegetable stock works if that’s what you have on hand.
• Make sure your stock is certified gluten-free. Some commercial stocks contain hidden wheat.
• Smash those beans against the side of the pan, not in a separate bowl. Less cleanup, same result.
• Leftovers thicken overnight. Add a splash of stock when reheating to loosen things up.

Variations

• Skip the ham and use vegetable stock for a fully plant-based version.
• Stir in andouille sausage (check the label for gluten) instead of ham for a smokier bite.
• Top with sliced green onions and a few dashes of hot sauce for a more traditional NOLA finish.