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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

3.5 stars 14
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  • 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


  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.


  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.