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Red Beans, Rice, and Filé

Cookbook

Feasting on Asphalt: The River Run

Published by Stewart, Tabori and Chang

This image courtesy of Joseph DeLeo

NotesIf you can’t find Camellia Red Beans in the store they can help you at www.camelliabeans.com

The quality of the Filé is critical to the dish. I suggest you obtain a bottle from Lionel Key via his website at www.unclebillspice.com

8 to 10 servings

CostModerate

Easy

Total Timea day or more

OccasionBuffet, Family Get-together, game day

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturesavory, spiced

Ingredients

  • 1 pound Camellia red kidney beans (see Notes)
  • 1 quart water, plus extra for soaking
  • 1 large yellow onion, chopped
  • 3 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon Filé powder (see Notes)
  • 1 tablespoon kosher salt
  • 3 to 4 cups hot cooked white rice

Instructions

  1. Cover the beans with water and soak overnight.

  2. Drain the beans and discard the soaking water. In a 3½ 4-quart saucepan, combine the beans, onion, garlic powder, pepper, Filé, and salt. Add the water. If this does not completely cover the beans, add enough to do so. Cover and place over medium heat. Bring to a simmer, then lower the heat to maintain a simmer. Cook, stirring every 15 to 30 minutes, for 1½ hours. Reduce the heat to low and continue to cook for another 30 minutes. The beans should be tender and beginning to fall apart. Serve over rice.

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