Gluten-Free Bean Stuffing


Bean stuffing with chicken, rice, and asparagus

We recently bought an antibiotic-free, hormone-free whole chicken on sale. It’s such a treat to bake an entire chicken in the dutch oven that I couldn’t resist. The best part of roast fowl is the stuffing, which I normally don’t get to eat, but I’m making it, so I’m eating it! So why not make it gluten-free too? This recipe is so easy and delicious, you won’t even realize there’s a mainstream simple carb alternative.  Ingredients

  • 1/2 cup dried red kidney beans
  • 1/2 cup dried pinto beans
  • 1/4 cup raisins
  • 1 tbs tomato paste
  • 1/4 cup tomato sauce
  • 1 celery stalk, finely diced
  • 2 cloves garlic, crushed
  • 1/2 large onion or 1 small onion, finely diced
  • 1 bay leaf
  • Spices:  1 tsp each of oregano, thyme, paprika, coarse black pepper, salt

Soak the beans for a minimum of 4 hours in cold water or 2 hours in hot water. Drain the water and add about 4 cups of water and bring to a boil in a pot. I used a pressure cooker, so it only took another 20 minutes to finish cooking. Otherwise, boil your beans on low heat for about 1.5 to 2 hours until they are soft.

On medium heat, dd the tomato paste and sauce, the bay leaf, garlic, and spices into the pot. Allow the water to reduce until the mixture is like a stew. Next, add the celery and onion and allow to cook on medium heat for another 5 minutes.  Add the raisins last.


This should be about the consistency you’re looking for


Beans with celery and onion just added

Next, you can stuff the mixture in ladle-fulls into your roasting fowl of choice.  Here’s mine:


Marinating chicken in dutch oven


Stuffing the bird

If you have left over, just throw it into your dutch oven or the pan along the side of the bird. The juices will still seep into the surrounding and you’ll have just more of this lovely bean and greens mixture.


Whole chicken right out of the oven inside the dutch oven. Yum! The carnivore in me is salivating.

This stuffing also helps to keep moisture inside the chicken and makes the chicken literally fall off the bone. If you look closely at the picture above, you can see that the meat is falling off the bone on both wings. Scoop out the stuffing to serve on the side. You could recreate this stuffing as a vegetarian dish by baking it in the oven at a low temperature (~300 degrees F for 1 hour) with a vegetarian stock gravy.

The result is a tender, juicy, flavorful mixture of delightful veggies. My partner was so amazed by this stuffing, I had to eat fast to keep up. (Note: he is NOT gluten-free).

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