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South Louisiana-Style Camellia White Beans and Rice

South Louisiana Style Camellia White Beans and Rice Recipe


  • 1 tablespoon olive oil
  • 1 pound smoked or Andouille sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 large stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 pound Camellia Brand Great Northern Beans
  • 8-10 cups water
  • 1/4 teaspoon cayenne
  • 1 bay leaf
  • Salt & pepper, to taste
  • Creole seasoning, to taste
  • 1/2 cup chopped fresh parsley, plus extra for garnish
  • 1/2 cup chopped green onions, plus extra for garnish
  • Hot cooked rice


  1. Rinse and sort beans.
  2. To a large heavy pot over medium heat, add oil.
  3. Add sliced sausage to pot, and sauté for 5 minutes.
  4. Add onions, bell pepper, celery, and garlic to pot, and sauté till soft and translucent.
  5. Add beans, water, cayenne, and bay leaf to pot.
  6. Bring to a boil, reduce heat, and simmer uncovered for 1-2 hours, or until beans are tender. Add additional water as necessary.
  7. For a creamier consistency, mash some beans against the side of the pot.
  8. Add salt, pepper, and creole seasoning to taste.
  9. Just before serving, stir in fresh parsley and green onions, and serve with hot cooked rice.

Recipe and Photo Courtesy of Camellia Brand. Used with permission.

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