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Camellia Brand
small red beans and rice in a bowl next to corn brean and half an onion

Camellia’s Classic Small Red Beans & Rice

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Ingredients:

  • 1 pound Camellia Brand Small Red Beans
  • 8-10 cups water
  • 1/2 teaspoon salt
  • 1 clove garlic, diced
  • 1 small white onion, diced
  • 1/2 cup cooked, diced bacon and/or ham (optional)
  • Hot cooked rice
Total time:
1 hour, 50 minutes
Prep time:
10 minutes
Cook time:
1 hour, 40 minutes
Yield:
6-8

Directions:

  1. Rinse and sort beans; soak if desired (soaking Small Red Beans is optional)
  2. In a Dutch oven or soup pot, add water, beans and salt.
  3. Over high heat, bring to a boil for 10 minutes.
  4. Reduce to low heat and simmer; add garlic, onion and bacon and/or ham (if desired).
  5. Cook at a simmer, stirring occasionally, until tender, about 1 1/2 hours. Add water if needed; liquid level should be at least 1/2 inch above beans while cooking.
  6. Serve with hot cooked rice.
 

Variations:

  1. Use chicken or vegetable broth instead of water.
  2. When reducing to simmer, along with the garlic and onions add 1/2 teaspoon powdered cumin, 1/2 teaspoon Mexican oregano, and 1 (15 oz.) can diced tomatoes with liquid.
 

Ingredients used in this Recipe

garlic ham bacon rice onion water salt white onion Camellia Small Reds hot cooked rice Small Red Beans