Camellia Red Beans and Rice
A comforting one-pot dish filled with creamy red beans simmered to perfection and served over fluffy white rice, embodying the essence of Southern cooking.
Ingredients
For the beans
- 1 pound Camellia red beans (soaked overnight) Soaking overnight ensures beans are tender and creamy.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
- 1 tablespoon olive oil For sautéing the onions and garlic.
- 1 large onion (chopped) Adds aromatic flavor.
- 3 cloves garlic (minced) Be careful not to overcook, as it can turn bitter.
For the rice
- 1 cup long-grain white rice Cook according to package instructions for fluffy rice.
Instructions
Preparation
- Soak the beans overnight in a large bowl filled with water.
- Drain and rinse the beans under cool running water.
- In a large pot, heat the olive oil over medium heat. Sauté the chopped onion until soft and translucent.
- Add the minced garlic and cook for an additional minute.
- Stir in the soaked beans, mixing well with the onion and garlic.
- Pour in enough water to cover the beans by about 2 inches. Season with salt and black pepper, stir to combine, then bring to a boil.
- Reduce heat to low, cover the pot, and let it simmer for 1.5 to 2 hours until the beans are tender and creamy.
- While the beans are cooking, prepare the rice according to package instructions.
Serving
- Ladle a generous portion of the beans over the rice, and pour some of the broth on top.
- Garnish with freshly chopped green onions or parsley if desired.
Notes
Pair with cornbread for a true Southern experience. Avoid common mistakes such as insufficient soaking and overcooking garlic for optimal results.