Camellia Brand Red Beans Recipes

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CAMELLIA BRAND RED BEANS



Camellia Brand Red Beans image

From the Camellia brand red beans company- from right off the side of the package. The way they make 'em in Louisiana- in and out of New Orleans. The original printed recipe states to use "ham or seasoning meat." I've listed the smoked sausage my husband likes to use. Camellia brand red beans can be found on grocery shelves all over Louisiana, but try this recipe with whatever dried red beans you can find; it won't disappoint. Definitely serve over white rice (Zatarain's if you're local). Enjoy!

Provided by kc in la

Categories     Beans

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs camellia brand dried red kidney beans
1 lb hillshire farms lite smoked sausage
8 -10 cups water
1 onion, chopped
1 toe garlic, chopped
2 tablespoons celery, chopped
2 tablespoons parsley, chopped
1 large bay leaf
salt

Steps:

  • Rinse and sort beans.
  • Render meat in skillet.
  • Remove meat and place on side.
  • Saute in fat in skillet, onion, garlic, parsley and celery.
  • Add these with meat, bay leaf, salt and pepper to beans.
  • Boil gently, stirring occasionally for about 1 1/2 hours, or until tender. Add water while cooking as necessary.

ROYAL STREET RED BEANS



Royal Street Red Beans image

Provided by Lauren Malone Keller

Yield 6 - 8

Number Of Ingredients 12

1 (1-pound) package Camellia Brand Red Kidney Beans
1 white onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 pound andouille or smoked sausage, thinly sliced
1 ham hock, optional
3 bay leaves
1⁄2 teaspoon Creole seasoning
1⁄2 teaspoon Worcestershire sauce
6 cups water
Green onions, for garnish
Hot sauce or seasoned vinegar to taste, if desired

Steps:

  • Directions: Add all ingredients except for green onions and hot sauce to the slow cooker and stir. Cook on low heat for 8 hours. Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired. Serve over fluffy white rice. From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo. © 2014 Patrice Keller Kononchek and Lauren Malone Keller, used by permission of the publisher, Pelican Publishing Company, Inc.

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