Red beans and rice is a beloved Southern dish, deeply rooted in New Orleans culture. Traditionally enjoyed on Mondays, this flavorful meal combines creamy Camellia red beans with smoked sausage, a blend of veggies, and spices, simmered to perfection. The result is a hearty, comforting bowl of goodness that captures the essence of Creole cooking. This red beans and rice Camellia recipe is not just about the taste but the tradition, bringing warmth to your table every time.
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.
- Smoky Flavor: For a smoky twist, use andouille sausage or add a splash of liquid smoke.
Recipe Variants
Spicy Mexican Red Rice with Beans: Use Mexican chorizo instead of smoked sausage and add jalapeños for a spicy kick. Serve with Mexican red rice for a delicious variation of this classic.
FAQ
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.
There’s nothing quite like the comforting taste of a well-made red beans and rice Camellia recipe. The creamy texture of Camellia red beans, paired with smoky sausage and aromatic spices, creates a dish that’s satisfying and full of flavor. Whether it’s a busy weekday or a relaxed weekend, this recipe offers a taste of New Orleans in every bite. Plus, it’s easy to make, so you can enjoy this classic comfort food whenever you crave a warm and hearty meal.
If you like this recipe, we suggest you also try the Charro Beans Recipe and the Baked Beans with Ground Beef Recipe!
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