Dried Beans, Grains & Rice camellia from www.grocery.com
Description
Red beans and rice is a classic dish that originated in Louisiana. It's a staple in many households in the Southern United States. Camellia Brand Red Beans and Rice is a delicious and easy-to-make version of this classic dish. The recipe uses red kidney beans, which are simmered with vegetables and spices to create a flavorful, hearty meal.
Prep Time
The prep time for this recipe is approximately 15 minutes.
Cook Time
The cook time for this recipe is approximately 2 hours.
Ingredients
- 1 pound Camellia Brand Red Kidney Beans - 1 pound smoked sausage, sliced - 1 large onion, chopped - 1 green bell pepper, chopped - 3 stalks celery, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 7 cups water - 3 cups cooked white rice
Equipment
- Large pot - Wooden spoon - Knife - Cutting board
Method
1. Rinse the Camellia Brand Red Kidney Beans and remove any debris or stones. 2. In a large pot, add the beans, sausage, onion, bell pepper, celery, garlic, thyme, oregano, smoked paprika, salt, and black pepper. 3. Add 7 cups of water to the pot and stir to combine. 4. Bring the mixture to a boil over high heat. 5. Reduce the heat to low and let simmer for 2 hours, stirring occasionally. 6. After 2 hours, the beans should be tender and the liquid should be thickened. 7. Serve the beans and sausage over cooked white rice.
Notes
- For a spicier version of this recipe, add a diced jalapeno pepper to the pot. - Leftovers can be stored in the refrigerator for up to 5 days.
- For a vegetarian version of this recipe, omit the sausage and use vegetable broth instead of water. - To save time, use canned Camellia Brand Red Kidney Beans instead of dried. Just rinse and drain the beans before using.
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