Mastering the Classic Camellia Red Beans Recipe: A Step-by-Step Guide
Camellia’s famous red beans hold a special place in Louisiana cuisine. Their creamy, hearty goodness shines in the iconic New Orleans dish – red beans and rice.
If you want to recreate an authentic bowl of Camellia’s red beans at home, follow this complete guide. We’ll walk through choosing the beans prep work cooking techniques, and flavor building to help you nail the classic Creole recipe.
With these tips, you’ll be serving up pot after pot of mouthwatering red beans filled with soul and tradition. Grab your apron and let’s get cooking!
Picking the Right Red Kidney Beans
Great red beans start with great beans! For an authentic flavor and texture, use these tips when selecting Camellia red kidney beans:
-
Choose dried beans over canned for superior flavor and creaminess. The dried beans hold their shape better.
-
Look for beans that are uniform in size and free of blemishes or damage. Avoid beans with cracks, holes, or discoloration.
-
Camellia beans are a classic choice, but other quality brands of red kidney beans will also work.
-
Use about 1 pound of dried beans to yield 6-8 servings. Adjust amounts as needed.
Prep Work: Soaking the Beans
Soaking the beans before cooking is a vital first step. This process helps hydrate and soften the beans for even cooking.
-
Rinse beans under cool water and discard any dirt or debris. Pick over for any damaged beans.
-
Place beans in a large bowl and cover completely with cold water. Add more water until you have 2-3 inches above the beans.
-
Let soak 8 hours or overnight. The beans will expand to about triple their dried size when fully soaked.
-
Drain the soaked beans and give them a quick rinse before adding to the cooking pot.
Building Flavor from the Start
Blooming aromatics and spices in oil is key for an ultra-flavorful bean broth. Follow these steps:
-
Dice 1 onion and 2 celery stalks. Mince 3 garlic cloves.
-
Heat 1-2 Tbsp oil in pot over medium heat. Add onion, celery, and garlic. Cook for 3-5 minutes until fragrant and soft.
-
Add cajun seasoning, smoked paprika, thyme, oregano, 1 dried bay leaf. Cook 1 minute more.
-
Pour in beans and just enough water to cover by 1-2 inches. Bring to a boil.
Simmering the Beans to Perfection
Low and slow simmering allows the beans to gradually soften while absorbing spice flavors.
-
After boiling, reduce heat to low and simmer beans uncovered.
-
Stir beans every 20-30 minutes to ensure even cooking. Add more water if needed.
-
Cook 2-3 hours until beans reach desired tenderness. They should be creamy but still hold their shape.
-
Add smoked sausage or ham in the last hour to infuse flavor.
Finishing Touches for Flavor
Before serving, finish the beans with these flavor enhancers:
-
Stir in 2 Tbsp vinegar or lemon juice to brighten flavor.
-
Add hot sauce, Creole seasoning, or cayenne to taste for heat.
-
Swirl in olive oil or butter for added richness.
-
Salt and pepper to taste. The broth should be well-seasoned.
-
Garnish bowls with sliced scallions, parsley, or green onions.
Serving Your Homemade Red Beans
You did it – an authentic bowl of Creole red beans ready to enjoy! Some tasty ways to serve them:
-
Spoon beans over steamed white rice for the classic rice and beans combo.
-
Pair with cornbread or buttermilk biscuits for soaking up the savory broth.
-
Stuff beans into tacos or burritos along with fixings.
-
Top a bed of greens with beans, avocado, and vinaigrette.
-
Puree a portion of beans into a creamy soup or dip.
Store leftover beans up to 5 days refrigerated or freeze for longer storage. Enjoy your homemade Camellia beans in all types of Creole and Cajun cuisine!
Bean Merch Done Right!SHOP NOW
- 1 (1-pound) package Camellia Brand Red Kidney Beans
- 1 (32-ounce) container no-sodium chicken broth
- Water, as needed
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1/2 cup chopped parsley
- 4 celery stalks, chopped
- 1-3 cloves garlic, minced
- 1 pound of picked pork, smoked ham, tasso, or a big ham hock
- 2 bay leaves
- 1 teaspoon dried thyme
- Hot sauce to taste
- Creole seasoning to taste
- Salt and pepper to taste
- 6 cups white or brown rice, cooked
- Rinse and sort beans. (Optional: Soak beans using your preferred method. ).
- Put beans in a big stew pot and pour chicken broth over them. If you need to, add more water until the mixture has one part beans and two parts liquid.
- Once the beans are boiling, lower the heat and let them cook for one to two hours, or until they are soft. Add water as needed and stir the beans around a lot so they don’t stick to the bottom of the pot.
- Brown the meat in a skillet. Remove meat and set aside. In the pan drippings, cook the bell pepper, onions, celery, and parsley until they are soft. Add the garlic and saute for 2 minutes, stirring occasionally. To the beans, add meat, vegetables cooked in butter, a bay leaf, and thyme. Water should cover all.
- Keep simmering for another one to three hours, or until the beans are soft and creamy (keep stirring so the bottom of the pot doesn’t catch on fire).
- Take two or three cups of beans out of the pot, blend or mix them with a mixer, and then put them back in the pot. This will make the beans creamier. Add hot sauce, salt, pepper and/or Creole seasoning to taste.
- Serve over rice.
How To Make New Orleans-Style Red Beans & Rice- Authentic Recipe from Camellia
FAQ
Are you supposed to soak camellia red beans?
How long does it take to cook red beans?
How to cook red kidney beans properly?
How to cook fresh red beans from the garden?
What is New Orleans style Camellia Red beans & rice?
I’ve always been fascinated by how our beloved New Orleans Style Camellia Red Beans and Rice dish has a rich, colorful history steeped in tradition. This dish, a Monday tradition in southern Louisiana, was typically made on laundry day. It allowed for a slow-cooker meal that didn’t require constant attention.
What is the best way to eat beans?
The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.
Does andouille sausage go with Camellia Red beans & rice?
In my experience, using a traditional Andouille sausage can really elevate your New Orleans style Camellia red beans and rice recipe. The smoky Andouille sausage adds a level of complexity that harmonizes well with the earthy, robust flavors of the beans and rice.
What makes red beans & ricely yours unique?
The dish’s unique flavor comes from the ‘holy trinity’ of New Orleans cooking: onions, bell peppers, and celery. Louis Armstrong, a New Orleans native, even signed his letters, ‘Red beans and ricely yours,’ underscoring the dish’s cultural significance.