Healthy Gluten Free Recipes Easy Bean & Vegetable Dinner!

Healthy Gluten Free Recipes Easy Bean and Vegetable Dinner
Sometimes dinner is a chore, especially if you want a healthy gluten free recipe. You want to eat well but you’re tired, rushed, etc. Whenever I come up with a quick dinner that’s healthy and tasty, I like to share it on our recipe site. What made this meal fast and tasty was a product that I found at Whole Foods. I know that everyone doesn’t have a Whole Foods nearby but I thought I could give you the name of the company (as they are likely found in other grocery stores) plus the ingredients. The company is “Stonehouse 27” – their website is: They had many different products in their line. The product is “Tomatoes & Chilies” cooking sauce – I bought the “medium” variety. I was sold on the fact that at the bottom of the ingredients it said in bold “No Allergens”. You’ve got to love a product like that!
3 from 1 vote
Prep Time 15 mins
Course Soup


  • – onions
  • – tomato puree
  • – oil
  • – spices
  • – garlic
  • – ground sesame
  • – agave
  • – paprika
  • – vinegar
  • – lemon juice
  • – cinnamon
  • – turmeric
  • Here’s what I did:
  • 1 can of beans your choice, I used garbanzo – you could also used freshly cooked beans of course
  • 2/3 of 12 oz bottle of Tomato & Chilies sauce.


  • Rinse the beans and put into a small pot with the sauce. Let it simmer until the flavors blend and the beans are warmed through.
  • I found that the sauce needed some salt but taste for yourself. I had some cooked rice on hand so I heated that up. If you’re low on time, quinoa cooks in 15 minutes rather than waiting 1/2 hour for the rice to cook – providing your food sensitivities allow.
  • Next I sauteed some vegetables. Whatever you have on hand works. Personally I always start out with about 2 tbsp of olive oil in a skillet on medium heat and I add onions and/or garlic until fragrant or onions are transparent. Then I add chopped vegetables such as asparagus, kale, zucchini, etc.
  • My secret to fast cooking is to chop the vegetables into small, bite-size pieces.You can place a lid on the vegetables to speed up the cooking process. It should only take 4 or 5 minutes to get them lightly cooked – don’t overcook them. They should be brightly colored and just a little firm.
  • Add salt and pepper while it’s cooking. You could add the vegetables to the beans and sauce if you like. I served the beans on top of the rice with the vegetables on the side.


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Enjoy this healthy gluten free recipe.
To your health,
Dr. Vikki Petersen DC, CCN
IFM Certified Practitioner
Founder of HealthNOW Medical Center
Author of “The Gluten Effect”
Author of eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Keyword vegetables
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