Camellia’s Famous New Orleans Red Beans and Rice


1 (1-pound) package Camellia Brand Red Kidney Beans

1 (32-ounce) container no-sodium chicken broth

Water, as needed

1 large onion, chopped

1 bell pepper, chopped

1/2 cup chopped parsley

4 celery stalks, chopped

1-3 cloves garlic, minced

1 pound of tasso, smoked ham, or pickled pork or a large ham hock

2 bay leaves

1 teaspoon dried thyme

Hot sauce to taste

Creole seasoning to taste

Salt and pepper to taste

6 cups white or brown rice, cooked

Rinse, sort and soak beans.

Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1part beans to 2 parts liquid.

Bring the beans to a rolling boil, then lower heat, and simmer for 1-2 hours, or until tender. tir often, (so that beans don't stick to bottom of pot) and add water as needed. 

Brown the meat in a skillet. Remove meat and set aside. In the drippings in skillet, sauté onions, celery, parsley and bell pepper until tender. Add the garlic and saute for 2 minutes, stirring occasionally. Add meat, sautéed vegetables, bay leaf and thyme to the beans. Water should cover all.

Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).

To make creamier beans, remove 2 or 3 cups of beans from the pot, puree them with a mixer or blender, and return to pot. Add hot sauce, salt, pepper and/or Creole seasoning to taste.

 Serve over rice.