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Red Beans and Rice

Red Beans and rice are a southern staple. Traditionally served on Mondays, this dish is truly beloved and has withstood the test of time. Everyone has their own secrets and tricks to this dish but here is my Backyard take on it. Here is a great article if you are wondering why this ended up being a day specific meal by the wonderful people at Camellia.Ā



  • 2 lbs. Camellia red kidney beansĀ 
  • 1 lb. ham cubesĀ 
  • 1 stick andouille cubed
  • 2 sticks smoked sausageĀ 
  • 3 med onionsĀ 
  • 2 green bell peppersĀ 
  • 3 stalks celeryĀ 
  • 1 bunch green onionsĀ 
  • 2 tbs parsleyĀ 
  • 1/2 pack bacon rendered and fat reservedĀ 
  • 4 cloves garlicĀ 
  • 2 qt. chicken stockĀ 
  • Water as neededĀ 
  • Cajun seasoningĀ 
  • Black pepperĀ 
  • Cayenne pepperĀ 
  • 2 tbs Italian seasoningĀ 


  1. Wash beans and soak in water overnight.
  2. Small dice vegetables and mince garlic. Cube into 3/4 inch pieces all meats.
  3. Brown meat in little oil until brown. Add in trinity and cook until translucent. Add garlic and cook 5 more minutes.
  4. Season.
  5. Add soaked beans, chicken stock and water to fill pot.
  6. Simmer for 3-4 hours until beans are tender. Add water as needed and stir occasionally.Ā 
  7. On a low heat render down bacon. Have bacon as a snack and reserve fat.Ā 
  8. Once beans are tender remove 2 spoonsful of beans and place in bacon fat. Smash beans to make a paste. Add to pot. This will help establish ultra-creamy beans.
  9. Add in green onions and parsley.
  10. Taste for seasoning and adjust.Ā 
  11. Serve with your favorite side meat: fresh sausage, gravy steaks, fried fish or if youā€™re like me, I've got to have a breaded pork chop.
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