Camellia Brand Red Beans
Discover the heartwarming taste of Louisiana with this classic Camellia Brand Red Beans recipe, a soulful dish brimming with bold Cajun flavors. Tender, slow-simmered Camellia red beans meld perfectly with smoky Andouille sausage, a trio of aromatic veggies (onion, green bell pepper, and celery), and a fragrant blend of spices like smoked paprika and cayenne for just the right kick. This one-pot wonder is simmered to creamy perfection in hearty chicken or vegetable stock, then served over steaming white rice and topped with a sprinkle of fresh green onions and parsley for a stunning finish. Perfect for cozy family meals or celebrations, this comforting staple offers authentic Southern cuisine with minimal effort, making it a must-try for anyone seeking a taste of the bayou.
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Recipe Information
Ingredients
- 1 pound Camellia red beans
- 12 ounces Andouille sausage, sliced
- 1 large Yellow onion, finely diced
- 1 medium Green bell pepper, finely diced
- 3 Celery stalks, finely diced
- 4 cloves Garlic, minced
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.25 teaspoons Cayenne pepper
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 6 cups Chicken or vegetable stock
- 4 cups Cooked white rice
- 0.25 cup Green onions, chopped (for garnish)
- 0.25 cup Fresh parsley, chopped (for garnish)
- 2 tablespoons Vegetable oil or butter
Instructions
Rinse and sort the Camellia red beans to remove any debris or broken beans. Soak the beans in water overnight, or use the quick-soak method (boil beans for 2 minutes, remove from heat, cover, and soak for 1 hour). Drain and set aside.
In a large pot or Dutch oven, heat the vegetable oil or butter over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the onion, green bell pepper, and celery. Sauté until softened, about 5-7 minutes.
Stir in the garlic, bay leaves, thyme, smoked paprika, cayenne pepper, black pepper, and salt, cooking for an additional 1 minute until fragrant.
Add the drained red beans and cooked sausage back into the pot. Pour in the chicken or vegetable stock and stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, stirring occasionally, until the beans are tender and the mixture thickens. If the beans start to look dry, add more stock or water as needed.
Taste and adjust the seasoning, adding more salt or spices if desired.
Serve the red beans over warm white rice. Garnish with chopped green onions and parsley before serving.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1936 mg | 84% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 5.7 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1554 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
