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Camellia Brand
Red Beans

New Orleans-Style Red Beans & Rice

4.5 stars 35
rate this recipe
4pretty good
2could have been better


  • 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 tasso, smoked ham, or pickled pork or a large 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
Total time:
6 hours, 30 minutes
Prep time:
2 hours, 30 minutes
Cook time:
4 hours


  1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
  2. Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1 part beans to 2 parts liquid.
  3. Bring the beans to a rolling boil, lower heat, and simmer for 1-2 hours, until tender. Stir often (do not allow beans to burn on bottom of pot) and add water as needed. Beans should always be covered. Do not add salt to the beans until fully cooked!
  4. While the beans are cooking, brown the meat in a skillet and set aside. In same skillet, saute the onions, celery, parsley and bell pepper until tender. Add the garlic and saute for 2 more minutes, stirring occasionally. Add the meat, sautéed vegetables, bay leaf and thyme to the beans. Water should cover all the ingredients.
  5. Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
  6. To make creamier beans, remove 2 or 3 cups of beans from the pot, puree them with a mixer or blender, and return to pot. Add hot sauce, salt, pepper and/or Creole seasoning to taste.
  7.  Serve over rice.
  • Frances

    When sorting the red beans, I have a problem determining what I am looking for other than foreign objects. Floating beans or split beans seem to be the ones my momma picked out but that was long ago. What is best?

    • Mike G

      Frances, Leave the split and floating beans, they break down and make the thick gravy in the red beans

  • Lorraine Brown

    You’re just looking for foreign objects like small pea size pieces of dirt or a stone. Yes, really. The floating beans or split beans are no problem, they just cook down. And as the beans become tender you take that large cooking spoon and mash some against the side of the pot to make them creamy you’ll never know which ones were which. Enjoy!!!

  • Lorraine Brown

    You are rising them? Right?

  • JBMW

    What is your choice of meat and why? If you use ham hocks, how do you prepare them and how many do you need?

    • Emperor Zurg

      You want authentic flavor, use tasso. Google up some recipes; it’s not hard to make, but you can also find ready-made for delivery as well.

  • Chelsea Hammond

    Can I use reduced sodium chicken broth..that’s all I have

    • Freddy


  • Coastal

    Why leave the lid off when cooking?

  • Jimmy Bassford

    JBMW……Just buy the pack of two smoked ham hocks and throw em in……I add 1/4-1/2 lb of Tasso and the same with smoked Cajun Sausage…..(Sometimes I buy a smoked shank.