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Photo by: Joseph De Leo
Cover the beans with water and soak overnight.
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.
If 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
Nutrients per serving (% daily value)
This recipe serves 10. Nutritional information is based on using 3 cups of cooked white rice.
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