Red beans and rice recipe

Order some Camellia beans from their web site and use the recipe on the package. I think the recipe is also on the web site.

[link=(www.camelliabrand.com/)]LINK[/link]

this is Tree Dawg's recipe. its a lot like mine but since he has it typed out, its easier to read.


1 lb. Dry Beans
1 large Yellow Onion
1 small Bell Pepper
3 Stalks of Celery
1/2 Bunch of Green Onions
1 lb. Sausage
Seasoning Meat
2 or 3 Bay Leaves
Baking Soda

This recipe can be used for whatever type of Dry Beans you like (Red, Navy, Great Northern, Baby Lima, Large Lima, Black-Eye Peas, etc.) Soak Beans overnight or a few hours before cooking.

Rinse and drain beans. Pick thru for debris and/or discolored Beans. Add Water to cover Beans about 1 inch and stir in 1 tbs. of Baking Soda. Bring up to heat until they start to foam. Rinse Beans in a Collander with "Hot Water". Repeat this process two more times.

Add enough Hot Water to cover Beans about 2 inches and start to heat. Add Bay Leaves, Seasoning Meat and Spice to taste. Seasoning Meat can be leftover Ham/Ham Bone, Smoked Ham Hock, Smoked Turkey Neck, Wing or Leg. I keep a freezer bag in my freezer with this sort of leftover stuff. Never throw away a Ham Bone or Ham scraps!!!!!

In a seperate Skillet, Saute' chopped Vegtables in some good ole Bacon Grease, then add to Beans. Put Skillet aside, without washing, for making of Cornbread. Stir all together well and let simmer partially covered for about 1 hour on medium/low heat. Stir frequently and add "HOT WATER" as needed. Cold Water will keep the Beans from getting soft. Skim off any excess Grease/Foam as cooking.

Cut Sausage in 2" to 3" pieces and add to Beans. Continue cooking, adding Water as needed. Add Seasoning to taste. Cook untill soft and creamy.

Serve over Rice, and Cornbread is an absolute must!!!!!!!! Don't forget the Tabasco......

I cooked a pound today....I used salt pork.

They came out a l;ittle too salty for my taste.