red beans and rice camellia recipe

Written BySheba G Updated On
red beans and rice camellia recipe
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The Best red beans and rice camellia recipe

Classic Red Beans and Rice with Camellia Beans

Classic Red Beans and Rice with Camellia Beans

4.8 from 1023 votes

This is a hearty and flavorful red beans and rice recipe using Camellia brand red beans. It is a Louisiana style dish that is creamy, spicy, and perfect for any day of the week.

Prep Time15 mins
Cook Time2 hours
Resting Time0 mins
Total Time2 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans

1 pound Camellia red beans, dried
8 cups water or chicken broth
1 large onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 pound smoked sausage, sliced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
2 tablespoons vegetable oil

For Serving

Cooked white rice
Sliced green onions
Hot sauce

👨‍🍳Directions

1Rinse the Camellia red beans in a colander under cold water. Pick out any small stones or debris.
2Place the beans in a large pot and cover with water by 2 inches. Let them soak overnight, or use the quick soak method: bring to a boil, boil for 2 minutes, then remove from heat and let sit for 1 hour.
3Drain and rinse the soaked beans.
4In the same large pot, heat the vegetable oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
5Add the onion, bell pepper, and celery to the pot. Cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
6Return the sausage to the pot. Add the drained beans, water or broth, bay leaves, thyme, oregano, paprika, and cayenne. Stir to combine.
7Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally and add more liquid if needed.
8Once the beans are done, remove the bay leaves. Use a potato masher or the back of a spoon to mash some of the beans against the side of the pot to thicken the broth. Season with salt and pepper to taste.
9Serve the red beans over a bed of cooked white rice. Garnish with sliced green onions and hot sauce if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 980mg🌾Total Carbs: 50g🥦Dietary Fiber: 12g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a vegetarian version, omit the sausage and use vegetable broth. You can also add a ham hock or bacon for extra flavor. The beans taste even better the next day.

Watch Video Of How Classic Red Beans and Rice with Camellia Beans Works

This red beans and rice recipe using Camellia beans is a staple in my home for good reason. It is easy to make, feeds a crowd, and always gets rave reviews. Whether it is a Monday night dinner or a holiday gathering, this dish never fails to bring everyone together.

❓ Frequently Asked Questions About Red Beans and Rice with Camellia Beans

1. Do I have to soak the Camellia red beans overnight?

Soaking the beans overnight helps them cook more evenly and reduces cooking time. However, you can use the quick soak method if you are short on time. Just bring the beans to a boil, boil for 2 minutes, then remove from heat and let them sit for 1 hour before draining and cooking.

2. Can I use canned red beans instead of dried Camellia beans?

You can, but the texture and flavor will be different. Dried Camellia beans give a creamier and more authentic result. If using canned, reduce the cooking time significantly and adjust the seasonings to taste.

3. What is the best type of sausage for this recipe?

Smoked sausage like andouille or kielbasa works best. It adds a smoky flavor that complements the beans. You can also use ham hocks or bacon for a different taste.

4. How do I make the beans creamy without mashing them?

The key is to cook the beans slowly until they naturally break down and release their starches. You can also remove about a cup of cooked beans, mash them, and stir them back into the pot to thicken the broth.

5. Can I freeze leftover red beans and rice?

Yes, this dish freezes very well. Let the beans cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave. The rice is best made fresh, but you can freeze it separately.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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