Go Back
Camellia Red Beans And Rice Recipe

Camellia Red Beans And Rice Recipe

Olivia Brooks
Try this comforting Camellia Red Beans And Rice Recipe made with Camellia beans, smoked sausage, garlic, and Southern-style seasoning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Dinner
Cuisine American
Servings 6
Calories 388 kcal

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons.
  • Small bowl
  • Rice cooker or saucepan for rice

Ingredients
  

For the Red Beans

  • 1 pound Camellia red beans dried
  • 10 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 12 ounces smoked sausage sliced (andouille is traditional)
  • 1 smoked ham hock optional but highly recommended
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • ½ teaspoon salt adjust later
  • Hot sauce to taste

For Serving

  • 3 cups cooked white rice
  • Chopped green onions for garnish

Instructions
 

  • Start by sorting the Camellia red beans. Spread them out and remove any small stones or damaged beans. Rinse well under cold water.
  • Soak the beans overnight in plenty of water. This helps them cook evenly and develop that creamy texture. If you’re short on time, you can use a quick soak method, but overnight soaking gives the best result.
  • Drain the beans and set them aside.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook until lightly browned. Remove the sausage and set aside, leaving the flavorful oil behind.
  • Add the onion, bell pepper, and celery to the pot. Cook for about 5 to 7 minutes, stirring often, until soft and fragrant. Add the garlic and cook for another 30 seconds.
  • Return the sausage to the pot. Add the soaked beans, water or broth, ham hock, bay leaves, thyme, smoked paprika, black pepper, and white pepper. Stir well.
  • Bring everything to a gentle boil, then reduce heat to low. Cover partially and let it simmer for about 2 to 2½ hours, stirring occasionally. The beans should become tender and creamy.
  • Once the beans are soft, remove the ham hock and bay leaves. Mash a small portion of the beans against the side of the pot to thicken the mixture. Taste and adjust salt and hot sauce as needed.
  • Serve the beans over hot white rice and garnish with green onions.
Keyword Camellia Red Beans And Rice Recipe