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Red Beans, Rice, and Filé Recipe

Course: Side Dish
Total Time: A Day Or More
Skill Level: Easy
Cost: Moderate
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 Red Beans, Rice, and Filé

Photo by: Joseph De Leo

Yield: 8 to 10 servings

  • 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


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

© 2008 Be Square Productions

Nutrients per serving (% daily value)

This recipe serves 10. Nutritional information is based on using 3 cups of cooked white rice.

228kcal (11%)
48mg (5%)
3mg (5%)
0mcg RAE (0%)
0mg (0%)
706mg (29%)
0g (1%)
1g (1%)
4mg (21%)

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