Beans & Vegetables

• 4 cups water
• 2 cups (16-oz/1 lb pkg) dried red kidney beans
• 1 tsp white vinegar
• 1 medium onion, chopped
• 1 celery rib, chopped
• ½ medium green bell pepper, chopped
• ½ cup vegetable shortening (Crisco used in this recipe)
• 1 tbsp black pepper
• 1 tbsp salt
• 2 bay leaves
• 4 sprigs parsley

Spices & Bacon

• 1 tsp cayenne pepper
• ¾ tsp white pepper
• ¾ tsp black pepper
• 1 tbsp paprika
• 3 cloves garlic, chopped
• ½ tsp dried thyme
• ½ tsp dried oregano
• 2½ tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 4 cups water
• 4 slices bacon, chopped (smoked uncured bacon used in this recipe)
• ¼ tsp salt
• ½ tsp gumbo filé powder

Roux

• 2½ tbsp vegetable oil
• 3 tbsp flour
• ½ cup water to deglaze skillet

Rice

• 2 cups water
• 1 tsp salt
• 1 cup white rice

Equipment

• heavy-bottomed stock pot
• cast iron skillet

Cook Beans & Vegetables

1. Spread dried beans on a flat surface and sift through to remove small stones, dirt or other debris
2. Place beans in a colander/strainer and rinse under cold running water
3. Add 4 cups of water and beans to a large stock pot
4. Add vinegar, onion, celery, bell pepper, vegetable shortening (Crisco used in this recipe), salt, black pepper, bay leaves and parsley
5. Stir, bring to a boil, and boil until beans start to break, about 1½ hours

Add Spices & Bacon

1. Remove bay leaves and parsley
2. Add cayenne pepper, white pepper, black pepper, paprika, garlic, thyme, oregano, kosher salt, onion powder and garlic powder
3. Slowly add in another 4 cups of water
4. Add chopped bacon, stir, and simmer 30 minutes over medium heat

Make Rice

1. Bring 2 cups of water to a boil
2. Add salt and rice and stir
3. Return to a boil, stir once more, reduce heat to low, cover and simmer 25-30 minutes until most of the water has been absorbed
4. Fluff with a fork before serving

Make Roux, Simmer & Serve

1. Heat a cast iron skillet on high
2. Add oil and flour
3. Reduce heat to medium and cook the flour, whisking constantly, until it gets a dark caramel color but not burnt, about 5 minutes (watch video to see color you are looking for)
4. Carefully add the hot roux to the beans
5. Add ½ cup water to the skillet to deglaze (loosen any remaining roux) and stir into the beans
6. Simmer for another 10 minutes, adding about ⅓ cup water if needed for desired consistency
7. Stir in ¼ tsp salt, the gumbo filé powder (ground sassafras used as a thickening agent), simmer another 10 minutes, and serve over the rice