Camellia Brand Beans are a Louisiana favorite, with a reputation that’s well-deserved. I rarely buy name-brand foods and used to think all dry beans were the same. But when I tried Camellia Red Beans in this recipe, I was an immediate convert. They are the creamiest, most flavorful beans I’ve ever tasted, and their consistent quality makes them unbeatable. They are the best beans I’ve ever tasted. Camellia Beans are a New Orleans company that has been beloved for generations, embodying the rich culinary heritage of Louisiana.
Learn how to cook delicious Camellia Red Beans and Rice in the Instant Pot. It’s fast, flavorful, and healthy—a perfect weeknight dinner or party dish. Ingredients include Camellia Red Beans (the best red beans ever,) the Cajun “holy trinity” of aromatics (bell peppers, celery, and onions), andouille sausage, a ham bone or ham hocks, garlic, Cajun or Creole seasoning, bay leaf, thyme, and hot sauce. This recipe will be finished in about two hours, delivering a hearty meal packed with smoky, savory spices. Traditionally, this meal was simmered all day long on the stove, but with the Instant Pot, you can finish this recipe in about two hours. You can even leave it in the Instant Pot (and rice in the rice cooker) on the “warm” setting while you enjoy a Mardi Gras parade, then come home to a comforting, hot meal that’s ready to serve.
Equipment Needed
8 qt Instant Pot This is a large recipe that will feed 8 people. I highly recommend the 8qt Instant Pot, especially if you have a large ham bone. I have not tried this recipe in a 6qt Instant Pot, but I believe it will work, if you use smaller smoked ham hocks instead of a large ham bone.
Ingredients
1 yellow onion
1 green bell pepper
3 celery sticks
3 cloves garlic
1 pound Camellia Red Beans (you can substitute other dried beans if you like, but not canned beans)
1.5 teaspoons salt
1 teaspoon Cajun or Creole seasoning
1 teaspoon Louisiana hot sauce
1 teaspoon thyme
2 bay leaves
3 cups water
4 cups chicken broth
14oz andouille smoked sausage
2 smoked ham hocks or a leftover ham bone. Cooking the beans with bone-in ham adds a ton of flavor.
4 green onions for garnish
fresh parsley for garnish
2-3 cups white rice, and water to cook it in
Instructions
1. Cook the rice in a rice cooker or large pot with the required amount of water. People prefer different amounts of rice in this dish. My kids like a lot of rice. In my rice cooker, I add 3 cups of rice and 4 cups of water.
2. Dice the onion, bell pepper, and celery. Mince the garlic. Add all to the Instant Pot.
3. Place beans, salt, Cajun seasoning, hot sauce, thyme, bay leaves, ham hocks or ham bone, and water to the Instant Pot and close the lid. Set the vent to “sealing.” You do not need to use soaked beans in this recipe.
4. Press the Manual button and set to cook for 28 minutes.
5. Slice the andouille smoked sausage into rounds.
6. When the timer beeps, carefully open the vent and do a quick release.
7. Add the sliced andouille smoked sausage to the Instant Pot.
8. Close the lid and set the vent to “sealing.” Press the Manual button and set to cook for 15 minutes.
9. When the timer beeps, allow the Instant Pot to do a natural release until the pressure indicator has dropped. This will take 10-20 minutes.
10. Open the lid and remove the ham hocks or ham bone onto a plate. Stir the beans and taste to see if they are fully cooked. Different Instant Pots, altitudes, the freshness of the beans, and many other factors can affect cooking time. If the beans are undercooked, close the Instant Pot and cook a little longer.
11. When the beans are fully cooked, the mixture will still be watery. For creamier beans, we need to mash some of them, and cook off some liquid. Keep the lid off and push the “Sauté” button. Heat the beans to a simmer, stirring frequently. Use a potato masher or immersion blender to mash it just a bit. Do not fully purée. Simmer and stir for 10-15 minutes, until thickened. If it gets too thick, stir in some water as needed.
12. Meanwhile, debone the ham and add the ham meat back into the pot.
13. Chop the green onions and parsley.
14. Serve beans in a bowl over a scoop of cooked white rice. Sprinkle the green onions and parsley on top.
15. This meal makes great leftovers. Keep the rice and beans separate and refrigerate. Use within 5 days. Reheat in the microwave or on the stovetop over low heat. I usually put an individual serving of rice in a bowl, top with beans, and reheat in the microwave.
16. The beans freeze very well. Fill freezer safe containers and freeze for a convenient meal at a later date. Use within 2 months. Thaw in the refrigerator, then reheat the beans in a pot on the stove over low heat until simmering. Serve over fresh white rice.
Camellia Red Beans and Rice is more than just a meal—it’s a taste of Louisiana tradition and comfort. I never gave much thought to the type of beans I used, but once I tried Camellia Brand Red Beans, there was no going back. Their exceptional creaminess and rich flavor make them a standout ingredient, and it’s no wonder they’ve been a beloved staple for generations in New Orleans kitchens.
This Instant Pot recipe takes the heart of Cajun cooking—the bold spices, the “holy trinity” of aromatics, and smoky andouille sausage—and makes it faster and easier than ever without sacrificing flavor. Whether you’re preparing for a Mardi Gras parade or just craving something warm and satisfying, this dish delivers.
So, grab a bag of Camellia Red Beans, plug in your Instant Pot and rice cooker, and get ready to experience why this Louisiana favorite has stood the test of time. One bite, and you’ll be a convert too. Bon appétit!
Camellia Red Beans and Rice Instant Pot Recipe
Equipment
- Instant Pot I recommend the 8qt size if you opt to use a large ham bone.
- Rice cooker
Ingredients
- 1 yellow onion
- 1 green bell pepper
- 3 celery sticks
- 3 cloves garlic
- 1 pound Camellia Red Beans One pound is about two cups of beans. You can substitute other dried beans if you like, but not canned beans.
- 1.5 teaspoons salt
- 1 teaspoon Cajun or Creole seasoning blend
- 1 teaspoon Louisiana hot sauce
- 1 teaspoon thyme
- 2 bay leaves
- 3 cups water
- 4 cups chicken broth You can substitute water, but broth gives a rich flavor
- 14 oz andouille smoked sausage
- 2 smoked ham hocks or a leftover ham bone Cooking the beans with bone-in ham adds a ton of flavor
- 4 green onions for garnish
- fresh parsley for garnish
- 2-3 cups white rice and water to cook it in
Instructions
- Cook the rice in a rice cooker or large pot with the required amount of water. People prefer different amounts of rice in this dish. My kids like a lot of rice. In my rice cooker, I add 3 cups of rice and 4 cups of water and cook according to the manufacturer’s instructions.2-3 cups white rice
- Dice the onion, bell pepper, and celery. Mince the garlic. Add all to the Instant Pot.1 yellow onion, 1 green bell pepper, 3 celery sticks, 3 cloves garlic
- Place beans, salt, Cajun seasoning, hot sauce, thyme, bay leaves, ham hocks or ham bone, and water into the Instant Pot and close the lid. Set the vent to “sealing.” You do not need to use soaked beans in this recipe.1 pound Camellia Red Beans, 1.5 teaspoons salt, 1 teaspoon Cajun or Creole seasoning blend, 1 teaspoon Louisiana hot sauce, 1 teaspoon thyme, 2 bay leaves, 3 cups water, 2 smoked ham hocks or a leftover ham bone, 4 cups chicken broth
- Press the Manual button and set to cook for 28 minutes.
- Slice the andouille smoked sausage into rounds.14 oz andouille smoked sausage
- When the timer beeps, carefully open the vent and do a quick release.
- Add the sliced andouille smoked sausage to the Instant Pot.
- Close the lid and set the vent to “sealing.” Press the Manual button and set to cook for 15 minutes.
- When the timer beeps, allow the Instant Pot to do a natural release until the pressure indicator has dropped. This will take 10-20 minutes.
- Open the lid and remove the ham hocks or ham bone onto a plate. Stir the beans and taste to see if they are fully cooked. Different Instant Pots, altitudes, the freshness of the beans, and many other factors can affect cooking time. If the beans are undercooked, close the Instant Pot and cook a little longer.
- When the beans are fully cooked, the mixture will likely still be watery. For creamier beans, we need to mash some of them, and cook off some liquid. Keep the lid off and push the "Sauté" button. Heat the beans to a simmer, stirring frequently. Use a potato masher or immersion blender to mash the mixture just a bit. Do not fully purée. Simmer and stir for 10-15 minutes, until thickened. If it gets too thick, stir in some water as needed.
- Meanwhile, debone the ham and add the ham meat back into the pot.
- Chop the green onions and parsley.4 green onions for garnish, fresh parsley for garnish
- Serve beans in a bowl over a scoop of cooked white rice. Sprinkle the green onions and parsley on top.
- This meal makes great leftovers. Keep the rice and beans separate and refrigerate. Use within 5 days. Reheat in the microwave or on the stovetop over low heat. Add a little water if it is very dry and thick. I usually put an individual serving of rice in a bowl, top with beans, and reheat in the microwave.
- Red beans and rice freezes very well. Fill freezer safe containers and freeze for a convenient meal at a later date. Use within 2 months. Thaw in the refrigerator, then reheat the beans in a pot on the stove over low heat until simmering. Serve over fresh white rice.
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