This Camellia Red Beans and Rice Recipe is a rich, smoky, and comforting Southern dish made with red beans, sausage, Cajun seasoning, and fluffy rice.
You know that one meal that just takes you home? The one that smells like Sunday afternoons, sounds like laughter in the kitchen, and tastes like pure comfort? Camellia Red Beans and Rice is that meal for me.
I can still picture my grandmother standing at the stove, wooden spoon in hand, stirring a giant pot of simmering red beans. The smell of smoked sausage and garlic filled the whole house, and you just knew dinner was going to be amazing. She never rushed the process—”Good food takes its time,” she’d say, tapping the spoon on the side of the pot.
She was right. A proper pot of red beans and rice isn’t something you throw together last minute. It’s a slow, soulful dish that builds flavor with time, making your whole kitchen smell like pure magic. And the best part? It’s ridiculously simple—no fancy ingredients, no complicated steps, just good, honest food that fills your belly and your heart.
Why You’ll Love This Camellia Red Beans And Rice Recipe?
- Rich, deep flavor – The beans simmer for hours, soaking up all that smoky goodness.
- A budget-friendly feast – Feeds a crowd with just a handful of pantry staples.
- Minimal effort, maximum payoff – Most of the time is hands-off simmering.
- Gets better the next day – Seriously, this is leftover gold.
- Totally customizable – Spice it up, swap out the meat, or go full vegetarian—it’s all good!
Ingredient Notes:
A great pot of Camellia Red Beans and Rice isn’t about fancy ingredients. It’s about the right ones, working together in perfect harmony.
- Camellia Red Beans – These beans are the gold standard for a reason. Creamy, hearty, and they hold up perfectly to slow cooking.
- Smoked Sausage – Andouille is the classic pick, but any smoked sausage will add depth and richness.
- Water – Yep, just water! You don’t need broth—the beans and sausage create their own deep, savory flavor.
- Butter – A little bit goes a long way to add richness and silkiness.
- The Holy Trinity – Onions, celery, and bell peppers. This is the foundation of Louisiana cooking—don’t skip it!
- Garlic – Because garlic makes everything better.
- Bay Leaf – Adds a subtle, earthy background flavor that ties everything together.
- Cajun Seasoning, Salt & Pepper – Season to taste, but don’t be shy—this dish loves bold flavors.
- Hot Cooked Rice – The perfect fluffy base to soak up all that saucy, smoky goodness.
Pro Tip: Want even more depth? Toss in a ham hock or smoked turkey wing while the beans simmer. The flavor payoff is insane.
How To Make Camellia Red Beans And Rice?
Step 1: Prep the Beans
Give the Camellia red beans a good rinse and pick through them for any stray debris. Some folks soak them overnight, but honestly? Not necessary. They’ll cook up beautifully without it.
Step 2: Brown the Sausage
Heat a big pot or Dutch oven over medium heat. Add the sliced smoked sausage and let it brown for about 5 minutes, stirring occasionally. This step builds a deep, smoky flavor base for the whole dish.
Step 3: Sauté the Veggies
Now, toss in the onions, celery, and bell peppers. Let them cook until soft and fragrant, about 5 minutes. Stir in the butter and minced garlic, letting them do their thing for another minute.
Step 4: Add the Beans & Water
Pour in 8-10 cups of water, then add the Camellia red beans and bay leaf. Bring everything to a rolling boil for about 30 minutes, giving it a stir every 10 minutes.
Step 5: Simmer to Perfection
After the initial boil, turn the heat down and let the beans simmer for 1-2 hours. Stir occasionally and keep an eye on the water level—you want a thick, rich broth, not a watery soup.
Want To Save This Recipe?
Step 6: Season & Serve
Once the beans are soft and creamy, season to taste with Cajun seasoning, salt, and pepper. Stir it well and let it simmer for another 10-15 minutes. Then, ladle those glorious beans over steaming hot rice, grab a fork, and dig in!
Storage Options:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Cool completely, then freeze in portions for up to 3 months.
- Reheating: Warm on the stove over medium heat, adding a splash of water if needed.
Pro Tip: The beans thicken a lot in the fridge. Add a little extra water when reheating to bring back that perfect, creamy consistency.
Variations and Substitutions:
This dish is super versatile. Here’s how to tweak it:
- No sausage? No problem. Try ham hocks, smoked turkey, or crispy bacon instead.
- Make it vegetarian – Skip the sausage and add smoked paprika for depth.
- Spice it up – Toss in a diced jalapeño or a few extra shakes of Cajun seasoning.
- Creamier beans? Mash a few with a spoon or blend a cup and stir it back in.
What to Serve with Camellia Red Beans And Rice?
Want to make it a full meal? Pair it with:
- Cornbread – Because you need something to soak up the sauce.
- Collard Greens – Adds a fresh, slightly bitter contrast.
- Fried Chicken – The ultimate Southern combo.
- Pickled Okra – Adds a tangy crunch.
Frequently Asked Questions:
Do I have to soak the beans?
Nope! They cook just fine without soaking. But if you soak them, they’ll cook a little faster.
Can I make this in a slow cooker?
Absolutely! Toss everything in, set it to low for 7-8 hours, and let it do its thing.
Can I use canned beans?
You can, but the texture won’t be the same. If you do, cut the cooking time down to about 45 minutes.
A Must-Try Louisiana Classic
If you’ve never made Camellia Red Beans and Rice, you’re seriously missing out. It’s rich, comforting, and packed with smoky, deep flavor—the kind of meal that just feels like home.
So, what’s your favorite way to make red beans and rice? Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Camellia Red Beans And Rice Recipe
Ingredients
- 1 1-pound package Camellia Red Beans
- 1 pound smoked sausage sliced
- 8-10 cups water
- ¼ stick unsalted butter
- 2 cups chopped seasoning blend onions, celery, green bell peppers, parsley flakes
- 1 clove garlic minced
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Cajun seasoning to taste
- Hot cooked rice for serving
Instructions
Prepare the Beans
- Rinse and sort through the Camellia Red Beans, removing any debris. If desired, soak the beans overnight or use a quick soak method to reduce cooking time.
Sauté the Sausage and Vegetables
- In a large, heavy-bottomed pot, cook the sliced smoked sausage over medium heat for approximately 5 minutes, stirring occasionally until lightly browned.
- Add the chopped seasoning blend (onions, celery, green bell peppers, and parsley flakes) along with the minced garlic and butter. Continue cooking, stirring frequently, until the onions become soft and translucent.
Simmer the Beans
- Add the Camellia Red Beans, water, and bay leaf to the pot. Stir well and bring the mixture to a rolling boil. Allow it to boil uncovered for 30 minutes, stirring every 10 minutes to prevent sticking.
Reduce Heat and Continue Cooking
- Lower the heat to a gentle simmer and continue cooking for 1 to 2 hours, stirring occasionally. During this time, the beans will soften and develop a creamy texture. If necessary, add additional water to maintain the desired consistency.
Season and Finalize the Dish
- Once the beans are fully cooked, season with Cajun seasoning, salt, and black pepper to taste. Stir well and allow the flavors to meld for an additional 10-15 minutes.
Serve
- Remove the bay leaf before serving. Spoon the red beans over hot cooked rice and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
