Thursday, August 23, 2012

Louisiana Red Beans and Rice



1 tablespoon vegetable oil
1 onion, finely chopped
 small green pepper, finely chopped
2 garlic cloves, minced
1 (28 oz) can of diced tomatoes. drained
3 cups of cooked or canned kidney beans, rinsed if canned
1/2 cup water
1 teaspoon file powder (made from ground sassafras leaves)
1 teaspoon Tabasco sauce
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/8 teaspoon cayenne
1 bay leaf
4-6 cups of hot cooked long-grain white rice (or try Louisiana pecan rice)

  • Heat the oil in large saucepan over medium heat until hot.
  • Add the onions, bell pepper, & garlic. Saute until tender, about 10 minutes.
  • Add the tomatoes, kidney beans, water, file powder, Tabasco sauce, thyme, salt and cayenne.
  • Cover and simmer until the flavor have blended, about 10 minutes.
  • Serve over rice.
This recipe came from a book I rented from my local library.
Rice & Spice 100 vegetarian one-dish dinners made with the world's most versatile grin. (By robin Robertson.

The cookbook states that this dish is also known as "Monday night supper" in New Orleans, where virtually every kitchen has a spicy pot of kidney beans simmering on the stove come Monday.
File powder is made from ground sassafras leaves and is used to season and thicken gumbos and other Creole dishes. It is available in specialty food shops and in the gourmet section of well-stocked supermarkets.

* I made this for dinner one night....we were not impressed. I'll attempt to find another recipe we like better.

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