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New Orleans Style Red Beans in a bowl

Camellia's Famous New Orleans-Style Red Beans

Camellia Brand
Bring a taste of New Orleans to your table!  Red beans and rice is one of the best known and loved Creole dishes.  Budget friendly and delicious, it is definitely food for the soul.  
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Main Course
Cuisine American


  • 1 lb Camellia Red Kidney Beans
  • 1 lb smoked sausage, sliced I used Andouille sausage
  • 1 celery stalk chopped
  • 1 green pepper chopped
  • 1 med onion chopped
  • 3 cloves garlic minced
  • 1/4 stick butter optional
  • 8-9 cups water or chicken broth use chicken broth for extra flavor
  • 1 ham hock
  • 1 bay leaf
  • 3 green onions sliced for garnish
  • salt to taste
  • pepper to taste
  • 1 ts Cajun or Creole seasoning plus more to taste - I used Slap Ya Mama


  • Rinse and sort beans.  In a large heavy pot, cook sausage for 5-10 minutes until browned.  
    Red Beans
  • Add vegetables and garlic to sausage, along with butter, and continue to cook until onions turn soft and clear.
    sausage, minced garlic, diced onion, green bell pepper and celery in a large stock pot
  • Add beans, water, and bay leaf, and bring to a boil for 10 minutes.  Reduce heat, add a pinch of salt and pepper, and 1 ts of Creole/Cajun seasoning.   Add ham hock, cover and simmer for 1-1.5 hrs, stirring occasionally until beans are desired tenderness.  
    Sausage and Holy Trinity
  • Add salt, pepper, and cajun seasoning to taste.  For creamier consistency, press some beans into the side of the pot with a spoon and stir.
    Red beans and rice in a white bowl, 2 bottles of Tabasco scorpion sauce, and salad in the background


Serve over hot cooked rice, and garnish with a bunch of green onions!  The addition of a ham hock during the cooking process will add depth of flavor to this dish and is recommended.  
Keyword Creole