Dry Beans is something that I grew up eating. Red beans and White beans was a staple in our home.

There is just something about a good bowl or plate of red beans and rice. It’s like comfort food for us in Louisiana.

The sweet people from Camellia Beans gifted me with a box of goodies from Camellia.

One being my absolute favorite, Red Beans.

The box also included a Blackeyes, Pasta and sauce from D’Agostino and a bunch of cool Camellia items like a Necklace, Wooden Spoon, Cup, a oven mitt and of course a mini-cookbook.

Thanks Camellia!

Today’s recipe is my Stove Top Red Beans and Rice.

Red Beans and Rice

Red Beans and Rice is what I considered a bowl or plate of comfort food. Something that warms and fills the soul.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 5 people


  • 2 cans Chicken Stock 14.5 oz cans
  • 12 cups Water
  • 1 tsp Maldon Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1/4 tsp Black Pepper
  • 1/3 tsp Tabasco Hot Sauce
  • 1 palm full Fresh Parsley
  • 1 palm full Green onions Chopped
  • 1 White onion Diced
  • 1 Green Bell Pepper Diced
  • 4 - 5 cloves Minced Garlic
  • 13 oz Beef Smoked Sausage Sliced
  • 2 Smoked Ham Hocks
  • 1 Celery Stalk Diced
  • olive oil Generous amount for browning the meat
  • 1 lb Bag of Camellia Red Kidney Beans
  • 1 - 2 tbsp Smoked Paprika


Red Beans and Rice 
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  • Chicken Stock
  • Water
  • Maldon Salt
  • Garlic Powder
  • Onion Powder
  • Black Pepper
  • Tabasco Hot Sauce
  • Parsley
  • Green onions
  • White onion
  • Green bell pepper
  • Garlic
  • Beef Smoked Sausage
  • Smoked Ham Hocks
  • Celery Stalk
  • Olive Oil
  • Camellia Red Kidney Beans
  • Smoked Paprika
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  1. Dice your onions, bell peppers, green onions and celery. Set aside.
  2. Mince the garlic. Set aside.
  3. Chop the parsley. Set aside.
  4. Slice the sausage. Set aside.
  5. In a big pot add a generous amount of Olive Oil.
  6. Once hot, brown the sausage and ham hocks. Brown for about 5 - 8 minutes.
  7. Add the onions, celery and bell peppers. Saute in the pot with the meat for 5 - 6 minutes.
  8. Add garlic. Saute for 3 minutes. Do not burn.
  9. Add Chicken Stock.
  10. Add water.
  11. Add bag of beans.
  12. Stir. Cook on medium to high heat for 1 hour. Stirring often to prevent sticking.
  13. After 1 hour add seasoning and spices Maldon Salt, Garlic Powder, Onion Powder, Cayenne Pepper, Smoked Paprika, Black Pepper and hot sauce. Stirring often.
  14. Lower the fire to low to medium. Cook for 1 hour 15 minutes. Stirring often.
  15. After 1 hour and 15 minutes. Check to make sure that the beans are tender and that the beans are the consistency you like.
  16. I like creamy beans with less water. *Cooking times vary so if your beans aren't tender after 2 hours, add additional water or chicken stock for another 30 minutes on high heat.
  17. Serve beans over rice.
  18. Enjoy.
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