camellia beans red beans and rice recipe

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

Camellia brand red beans are what I reach for when I want a pot of red beans and rice that tastes like it cooked all afternoon. The beans turn creamy while still holding their shape, and the rest of the ingredients are things I already keep in my pantry. I have made this on a Tuesday night after work and on a Sunday when I had more time, and it comes out right either way.

My family eats this without complaint, which says something in a house with two picky kids. I spoon the beans over long grain rice and put hot sauce on the table for the adults, and the kids take theirs plain. It fills everyone up, it reheats well the next day, and it costs less per serving than most of what I cook.

Red beans and rice is also a meal I feel good about putting on the table. The beans bring protein, fiber, and iron, and the rice adds the energy that keeps everyone full until the next meal. Make it for a weeknight dinner, a game day crowd, or a potluck, and you will not have much left in the pot.

Camellia Red Beans and Rice

4.8 from 1341 votes

Creamy Louisiana-style red beans simmered with the holy trinity of onion, bell pepper, and celery, then spooned over fluffy long-grain rice. Dried Camellia red kidney beans break down into a thick, savory pot likker that tastes even better the next day.

Prep Time15 mins
Cook Time1 hr 45 mins
Resting Time0 mins
Total Time2 hrs
Servings: 6Cuisine: InternationalCalories: 560 kcal

šŸ„˜Ingredients

For the Red Beans

1 pound dried red kidney beans (Camellia Brand), rinsed and picked over
8 cups cold water, for soaking
2 tablespoons vegetable oil
1 pound smoked sausage, sliced into half-moon rounds (optional)
1 large yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 bay leaves
6 cups water or unsalted chicken stock
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper

For the Rice

2 cups long-grain white rice
3 1/2 cups water
1 teaspoon kosher salt
1 tablespoon unsalted butter

šŸ‘Øā€šŸ³Directions

1Rinse the beans in a colander and pick through them, discarding any shriveled beans or small stones. Transfer to a large bowl, cover with the 8 cups cold water, and soak at room temperature for at least 8 hours or overnight. Drain and rinse again before cooking.
2Warm the vegetable oil in a Dutch oven over medium heat. Add the sliced sausage, if using, and cook for 6 to 8 minutes, stirring occasionally, until the edges are browned and some fat renders into the pot.
3Add the onion, bell pepper, and celery to the pot. Cook for 7 to 9 minutes, stirring often, until the vegetables soften and the onion turns translucent.
4Stir in the garlic, thyme, smoked paprika, and cayenne. Cook for 1 minute, until fragrant, scraping up any browned bits from the bottom of the pot.
5Add the drained beans, bay leaves, and 6 cups water or stock. Bring to a boil over high heat, then reduce the heat to a gentle simmer.
6Cover partially and simmer for 1 hour to 1 hour 30 minutes, stirring every 20 minutes and scraping the bottom so the beans do not stick. Add hot water a half cup at a time if the pot looks dry.
7The beans are ready when they are completely tender and mash easily against the side of the pot with a spoon. Mash roughly one cup of beans against the pot and stir them back in to thicken the liquid.
8Stir in the kosher salt and black pepper, taste, and adjust the seasoning. Remove and discard the bay leaves. Keep the beans warm over low heat while you cook the rice.
9Combine the rice, 3 1/2 cups water, salt, and butter in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and cook for 18 to 20 minutes without lifting the lid.
10Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
11Spoon the rice into shallow bowls and ladle the red beans and their gravy over the top. Serve hot.

šŸ”§Equipment

Large Dutch oven or heavy-bottomed pot with lid
Colander
Cutting board
Chefā€™s knife
Wooden spoon
Medium saucepan with lid
Measuring cups and spoons

šŸ“ŠNutrition Facts (per serving)

šŸ”„Calories: 560 kcalšŸ§ˆTotal Fat: 22gšŸ’›Saturated Fat: 6gā¤ļøCholesterol: 45mgšŸ§‚Sodium: 780mgšŸŒ¾Total Carbs: 65gšŸ„¦Dietary Fiber: 11gšŸ¬Sugars: 4gšŸ„©Protein: 26g

šŸ“Notes

Soak the beans overnight for the creamiest texture, or use the quick-soak method: boil them for 2 minutes, cover, and let stand for 1 hour. Salt goes in near the end so the beans soften evenly. For a meatless pot, skip the sausage and add an extra tablespoon of oil plus a pinch more smoked paprika. Leftovers thicken considerably in the fridge, so loosen with a splash of water or stock when reheating. Nutrition values are estimates calculated per serving.

Watch Video Of How Camellia Red Beans and Rice Works

I keep a bag of Camellia beans in my pantry because this red beans and rice takes little effort and feeds a crowd. It works for a weeknight dinner, a potluck, or a big family gathering, and everyone at the table can season their own bowl. If you need a reliable recipe that doubles easily, this one is a good one to keep on hand.

ā“ Frequently Asked Questions About Camellia Red Beans and Rice

1. Do I need to soak Camellia red beans overnight before cooking?

You can, but you donā€™t have to. Camellia red kidney beans are fresh enough that a quick soak works fineā€”cover them with water, bring to a boil, take the pot off the heat, and let them sit for an hour. If youā€™re short on time, rinse the beans, pick out any debris, and add them straight to the pot with the seasoning meat, then plan on a slightly longer simmer and a bit more liquid.

2. What kind of sausage should I use for red beans and rice?

Andouille is the classic choice for its smoke and coarse texture, but any good smoked pork sausage works. Look for one thatā€™s fully cooked and heavily seasoned rather than a bland breakfast link. Brown the slices in the pot first and let the rendered fat coat the beansā€”that step does most of the flavor work.

3. How do I get the beans thick and creamy instead of watery?

The trick is to mash some of the cooked beans against the side of the pot once theyā€™re tender, then simmer uncovered for another 15 to 20 minutes until the liquid coats a spoon. Donā€™t add too much water at the start; you can always thin a thick pot, but itā€™s hard to rescue a soupy one. A longer, gentler simmer breaks the beans down naturally, so give them time rather than turning up the heat.

4. Can I make red beans and rice in a slow cooker?

Yes, with one adjustment: use canned or pre-soaked beans, since raw kidney beans need a hard boil to cook safely and slow cookers donā€™t reach that temperature reliably. Brown the sausage and soften the vegetables on the stove first, then transfer everything to the slow cooker with enough liquid to cover the beans by an inch. Cook on low for six to eight hours and mash a few beans near the end to thicken.

5. Can I freeze the leftovers, and how long will they keep?

The beans freeze well and often taste better the next day once the flavors settle. Store them in the refrigerator for up to four days, or freeze in portions for up to three months. Cook the rice fresh when you reheatā€”rice gets mushy and bland after freezing.

Hi, Iā€™m Sheba G, the creator behind **Shebaā€™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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