Recipe: Red Beans and Rice


- 1 pound of Camellia red beans

- 1 tablespoon of olive oil

- 1 chopped onion

- 1 chopped green bell pepper

- 1 chopped green bell onion

- 3 celery stalks, chopped

- 2 minced garlic cloves / add granulated garlic

- 1 pound of andouille sausage, sliced

- 3 bay leaves

- 1 pound of pickle meat

- 1 teaspoon of smoked paprika

- 1 teaspoon of thyme

- 1 teaspoon of granulated garlic

- 1 teaspoon of granulated onion

- 2 teaspoons of creole seasoning (Tony’s, Zatarains or Slap ya mamas)

- 6 cups of water

- Cooked white rice, for serving


1. Rinse the beans in a colander, removing any dirt or debris. Add bay leaves, creole seasoning, granulated onion and garlic and soak the beans overnight in a large pot of cold water, covering them with at least 2 inches of water. This step is important as it softens the beans before cooking.

2. Drain and rinse the beans, and set aside.

3. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, bell pepper, and celery and sauté for about 5 minutes or until vegetables are softened and lightly browned.

4. Add the garlic and sliced sausage, and cook for another 3 to 5 minutes, until the sausage is browned.

5. Add bay leaves, smoke paprika, and thyme and cook for one minute, stirring constantly to release the flavor.

5. Add the drained beans and 6 cups of water to the pot. Bring the pot to a boil and then reduce heat to low. Add pickle meat, bay leaves and cover the pot and simmer for 2-3 hours, or until beans are tender and the liquid has thickened to a desired consistency.

6. Season with creole seasoning to taste (make sure to taste first as pickle meat adds salt flavor)

7. Serve the red beans over hot cooked white rice.

Enjoy your delicious New Orleans style red beans and rice with Camellia Beans and andouille sausage!

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