Directions:

 

1. Rinse and sort beans; soak if desired (soaking Small Red Beans is optional).
2. In a Dutch oven or soup pot, heat oil and add onion, garlic, and jalapeño; cook and stir over medium heat until onion is soft and translucent, about 5 minutes.
3. Increase to high heat, add broth and beans and bring to a boil for 10 minutes.
4. Reduce heat and simmer, stirring occasionally, for 1 hour or until beans are tender. Add water or broth if needed to keep beans covered while cooking.
5. Add remaining ingredients and continue simmering on low heat, stirring occasionally, until potatoes are tender, about 20-30 minutes. For extra creamy beans, smash a few spoonfuls of beans against the inside of the pot.
6. Season to taste with hot sauce and salt.
7. Serve with hot cooked rice; garnish with chopped cilantro. 

 

The post Caribbean Style Small Red Beans & Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/caribbean-style-small-reds-rice/feed/ 0 https://static.camelliabrand.com/recipes/camellias-classic-small-red-beans-rice/ https://static.camelliabrand.com/recipes/camellias-classic-small-red-beans-rice/#respond Fri, 12 Apr 2019 20:04:49 +0000 https://www.camelliabrand.com/?post_type=recipes&p=39399 Classic recipe for Small Reds, found on the back of the Camellia package. Creamy, delicious small reds make a protein-packed, nutritious and hearty meal. Serve with hot rice for a creamy, delicious dinner.

The post Camellia’s Classic Small Red Beans & Rice first appeared on Camellia Brand.]]>

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

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.

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