camellia red beans and rice recipe

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

I have been making this Camellia red beans and rice recipe for years and it is a staple in our home. My kids love the creamy texture of the beans and the savory flavor it brings to the table. It is a perfect meal for busy weeknights because it is hearty and filling, plus it packs a good amount of fiber and protein to keep everyone satisfied. I love how simple the ingredients are and how it makes the whole house smell wonderful while it cooks.

Camellia Red Beans and Rice

4.5 from 623 votes

A classic Louisiana-style dish featuring Camellia brand red beans simmered with smoked sausage and served over fluffy white rice. This recipe is comforting, flavorful, and perfect for a family dinner.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Red Beans

1 pound Camellia red beans, dried
1 tablespoon olive oil
1 large onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 pound smoked sausage, sliced
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
2 tablespoons apple cider vinegar
Cooked white rice for serving

👨‍🍳Directions

1Rinse the Camellia red beans under cold water and pick out any debris. Soak them overnight in enough water to cover by 2 inches, or use the quick soak method: bring beans and water to a boil for 2 minutes, then let sit for 1 hour.
2Drain and rinse the soaked beans. Set aside.
3In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, and celery. Cook until softened, about 5 minutes.
4Add the minced garlic and cook for 1 minute more.
5Add the sliced smoked sausage and cook until lightly browned, about 5 minutes.
6Pour in the chicken broth and add the soaked beans, bay leaves, dried thyme, smoked paprika, cayenne pepper, and a pinch of salt and black pepper. Stir to combine.
7Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 2 to 2.5 hours, stirring occasionally, until the beans are tender and creamy. If the mixture gets too thick, add a little more broth or water.
8Once the beans are tender, remove the bay leaves. Stir in the apple cider vinegar and adjust seasoning with salt and pepper to taste.
9Serve the red beans over a bed of cooked white rice. Enjoy hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 50g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩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.

Watch Video Of How Camellia Red Beans and Rice Works

This Camellia red beans and rice recipe is a reliable dish that always pleases a crowd. It is simple to make, budget friendly, and full of flavor, making it a great choice for family gatherings or a cozy weeknight meal. I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Camellia Red Beans and Rice

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

Soaking overnight is recommended to reduce cooking time and help the beans cook evenly. If you are short on time, you can use the quick soak method by boiling the beans for 2 minutes and then letting them sit for 1 hour.

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

Yes, you can use canned red beans for a faster version. Use two 15-ounce cans, drained and rinsed. Reduce the cooking time to about 20 minutes after adding the beans, just to heat them through and blend the flavors.

3. What type of rice is best to serve with this dish?

White long-grain rice is traditional for this dish. Basmati or jasmine rice also work well. You can use brown rice for a healthier option, but adjust the cooking time accordingly.

4. Can I make this recipe in a slow cooker?

Yes, you can. After soaking the beans, sauté the vegetables and sausage on the stovetop, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beans are tender.

5. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often get better the next day. You can also freeze the red beans without the rice for up to 3 months.

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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