There’s something magical about a pot of red beans slowly simmering on the stove, especially when you’re making this classic Red Beans and Rice Camellia recipe. I can still remember the first time I tasted it at a small family-run restaurant tucked in the heart of New Orleans. It was a Monday, of course, traditionally known as red beans day in Louisiana, when families would cook a pot low and slow while doing laundry. That first bite was rich, smoky, and soul-satisfying. It left such a lasting impression that I’ve been perfecting my own version ever since.
This Red Beans and Rice Camellia recipe is more than just a dish, it’s a tradition. It’s what you make when you want to feed a crowd, warm up a chilly night, or simply indulge in a comforting Southern classic. Whether you’re a Louisiana native or just craving a taste of the bayou, this dish delivers a punch of flavor with surprisingly humble ingredients.
And don’t worry—this recipe fits right into your weekly meal rotation. It’s budget-friendly, hearty, and tastes even better the next day. Whether for a relaxed Sunday meal or a festive Mardi Gras dinner, it always hits the spot.
Table of contents
Why This Red Beans and Rice Camellia Recipe Works So Well
Let’s talk about what makes this red beans and rice recipe really shine. First and foremost: the beans. Using Camellia red kidney beans, known for their creamy texture and rich flavor, is a total game-changer. They hold their shape beautifully while becoming melt-in-your-mouth tender during the slow cooking process.
Then comes the holy trinity of Creole cooking, onion, celery, and bell pepper, which lays a savory foundation. Throw in some garlic, bay leaves, thyme, and smoky andouille sausage, and now you’re really building layers of flavor. A slow simmer allows all those ingredients to mingle and marry into a thick, flavorful stew that’s deeply satisfying.
Another reason this recipe works so well? It’s super customizable. Want to make it vegetarian? Skip the sausage and add smoked paprika or liquid smoke for depth. Prefer spicy? Toss in a little cayenne or extra hot sauce. Watching your salt intake? Use a homemade low-sodium broth and skip pre-seasoned sausage. The base is so strong that it’ll taste amazing no matter how you adapt it.
Lastly, this dish stores and freezes beautifully. I always make extra to stash in the freezer for those nights when cooking from scratch just isn’t happening. One quick reheat, and it’s like a warm hug in a bowl.
Recipe Card
Red Beans and Rice Camellia Recipe
Cuisine: AmericanDifficulty: Easy6
servings20
minutes2
hours30
minutes400
kcalDiscover the soulful taste of the classic red beans and rice Camellia recipe! A staple of Southern cuisine, this dish combines creamy Camellia red beans, smoked sausage, and a perfect blend of spices for a hearty and comforting meal.
Ingredients
1 lb Camellia red beans, soaked overnight
1 lb smoked sausage, sliced
1 onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional, for heat)
6 cups water or chicken broth
Salt and black pepper, to taste
3 cups cooked white rice
Chopped parsley, for garnish
Directions
- Soak the Beans: Place Camellia red beans in a bowl, cover with water, and soak overnight.
- Cook the Sausage: In a large pot or Dutch oven, sauté sliced sausage over medium heat until browned. Remove and set aside.
- Sauté the Veggies: In the same pot, add onion, bell pepper, and celery. Cook until softened, about 5-7 minutes. Add garlic and sauté for another minute.
- Add Beans and Spices: Drain and rinse the soaked beans. Add them to the pot along with bay leaves, thyme, smoked paprika, and cayenne pepper. Stir well to combine.
- Add Liquid: Pour in water or chicken broth, ensuring the beans are fully submerged. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let simmer for 2-2.5 hours or until beans are tender and the mixture has thickened. Stir occasionally and add water if needed.
- Combine Sausage: Return the cooked sausage to the pot and let it simmer for another 15 minutes.
- Serve: Spoon over cooked white rice and garnish with fresh parsley.
Notes
- Soaking the beans overnight helps them cook faster and more evenly.
- Adjust the heat level by adding more or less cayenne pepper.
- For a vegetarian option, skip the sausage and use vegetable broth.
Tips for the perfect Red Beans and Rice Camellia Recipe
- Use Camellia Beans: These beans are known for their superior quality and creamy texture, making them ideal for this dish.
- Low and Slow Cooking: Allowing the beans to simmer slowly helps develop the deep, rich flavors typical of this dish.
- Add Extra Veggies: Enhance the flavor profile by adding chopped carrots or tomatoes.
- Soak Those Beans Overnight: While Camellia beans cook beautifully, soaking them overnight reduces cooking time and helps achieve that perfectly creamy texture. If you’re short on time, use the quick soak method: boil the beans for 2 minutes, cover, and let them sit for 1 hour.
- Smoky Flavor: For a smoky twist, use andouille sausage or add a splash of liquid smoke.
Fun Twists on this Classic Recipe
1. Vegetarian Red Beans and Rice
Want all the flavor without the meat? Skip the sausage and bacon. Instead, start with a flavorful base of sautéed onions, celery, bell pepper, and garlic. Add a generous dose of smoked paprika, liquid smoke, and a splash of soy sauce or tamari to mimic the umami richness of meat. You’ll be amazed how satisfying and hearty this version turns out.
2. Spicy Cajun Red Beans and Rice
Kick up the heat with extra Cajun seasoning, cayenne pepper, and sliced jalapeños. You can also stir in a dash of hot sauce, Louisiana-style, of course, just before serving. If you love bold, fiery flavors, this version will hit all the right notes.
3. Red Beans and Rice with Turkey Sausage
Looking for a leaner option? Try substituting traditional pork sausage with turkey sausage. It’s still flavorful but cuts down on fat. Just make sure it’s a smoked variety to maintain that essential depth of flavor.
4. Slow Cooker Red Beans and Rice
Want a set-it-and-forget-it option? Transfer everything to your slow cooker after the initial sauté step. Cook on low for 7–8 hours or high for 4–5. The beans become creamy, and the flavors meld beautifully over time, perfect for busy weekdays.
FAQs
Yes! Simply skip the sausage and use vegetable broth instead of chicken broth. You can add smoked paprika to maintain a hint of smokiness.
Absolutely! Store leftovers in an airtight container and freeze for up to 3 months. Reheat on the stove, adding a bit of water or broth as needed.
You can, but you’ll miss the creamy texture that develops when using dried Camellia beans. If using canned beans, reduce the cooking time to about 45 minutes and lower the liquid accordingly.
Let’s Wrap It Up: Why You’ll Keep Coming Back to This Red Beans and Rice Camellia Recipe
Red beans and rice made with Camellia red beans isn’t just a meal, it’s an experience, a warm Southern hug in a bowl. Whether it’s your first time making this classic or your hundredth, this version delivers every single time. The slow-simmered beans, seasoned just right, paired with smoky sausage and served over fluffy white rice, it’s the kind of comfort food that’s deeply satisfying and surprisingly easy to make.
I love how flexible this recipe is, too. You can spice it up, keep it traditional, or add your own twist with plant-based swaps or extra veggies. It’s perfect for Sunday dinners, meal prep for the week, or feeding a crowd. And trust me, leftovers are pure gold.
If you like this recipe, we suggest you also try the Charro Beans Recipe and the Baked Beans with Ground Beef Recipe!
Leave a Reply