For the rest of the country, red beans and rice is a New Orleans thing. But in New Orleans, it’s more than just a simple meal, it’s a Monday tradition. This red beans and rice recipe is by far my favorite version. It’s creamy, smoky, it has some heat, and it means more to me than just a no-frills comforting meal. This is how I prepare my Monday Red Beans and Rice.
What is the quick boil method?
Soaking the beans not only reduces the cooking time but also helps the beans to cook evenly. If you’ve forgotten to soak them overnight, or are suddenly craving some red beans, you can use this Quick Boil Method.
STEP 1: Sort through the beans for any debris then rinse them off.
STEP 2: Place the beans in a large pot and cover them with cold water by about 3-inches.
STEP 3: Bring the water to a rolling boil, cover the pot, and remove it from the burner. Let the pot sit for 1 hour.
STEP 4: Drain the water and start the recipe as instructed.
PRO TIP: If you want a more in-depth look at soaking beans, follow this link to my article How Do You Soak Beans?
What brand of red bean should you use?
To start, you have to find the perfect bean. The Camellia brand has been a part of my Monday tradition for several years and my pot of beans has been better because of them. If you’re trying to get an authentic pot of red beans (other than being in New Orlean itself) you have to use Camellia beans.
They have been a staple in New Orleans since 1923 but the business started well before that time. Sawyer Hayward left Bermuda in 1850 and landed in New Orleans. He started out selling cotton, produce, and other dry goods to vendors in the French Market. While he was in the West Indies, he had learned about beans and began to offer them in bulk as one of his products. The city’s population of Creoles and other immigrants from the Caribbean created a big demand for dried beans.
Sawyer Hayward’s grandson, Lucius Hayward, took over the business and founded the Camellia brand. He chose the flower as the brand name and identity because that was his wife’s favorite flower. His focus was strictly on beans and supplying the beans in bulk to the French Market vendors and grocery stores around the city.
Supermarkets became popular in the 1940s. William Gordon Hayward, the son of Lucius, began the distribution process of pre-packaged bags of beans. With this revolutionary approach, it was an easy step for those that were shopping for beans to simply grab a bag of Camellia red beans instead of scooping their own and measuring it out.
Another important feature in having the beans pre-packaged was to have the package wrapper clear. This way the buyer could see the beans that they were purchasing. With this, William Gordon Hayward’s goal was strictly on the quality of the bean – with the package clear, you could see that you were buying fresh dried beans.
The high standard of quality is what sets the Camellia brand apart from anyone else. The beans are put through a state-of-the-art optical sorter and then sent through shaking tables that weed out the damaged, defective, lighter beans, and only accept the best quality ones that remain. The U.S.D.A. quality standard allows for up to two percent of damaged beans and debris in a package. (https://www.gipsa.usda.gov/fgis/standards/Bean-Standards.pdf page 12) This is unacceptable for the Hayward Standard. With Camellia beans, you’ll find that all of the beans are uniform in size, color, clean, and rarely have any debris or rocks in a bag.
The brand is also heavily involved in the community. You’ll find them sponsoring many great programs throughout New Orleans and beyond. They know how important they are to the culture and community of southern Louisiana and have been loyal since the beginning. The current 4th-generation owner, Vince Hayward, shows no intentions of stopping this and continues to build upon the traditions that have made the Camellia brand the number one bean company in the US.
Another important aspect of Camellia beans is if you love them, they’ll love you back.
That statement just doesn’t work for New Orleans itself as Drew Brees famously said.
It works in this case, as well, and I can tell you firsthand that that is true. You could even ask Devin De Wulf of the Krewe of Red Beans that same question. I’m sure he’ll agree. Camellia beans are loyal to those that love their beans.
When you use their beans, you’re participating in a New Orleans tradition that has been going on for generations. And you’ll find that their secret ingredient is quality.
FOR A DEEPER LOOK INTO THE HISTORY OF CAMELLIA BEANS: https://www.camelliabrand.com/about-camellia/
Make the Perfect Red Beans and Rice
FAQ
How do you thicken red beans gravy?
How do you thicken red bean paste?
Do you cook red beans covered or uncovered?
Is red beans and rice supposed to be soupy?
How do you thicken gravy?
Set the stove on medium heat and bring your gravy to a boil before letting it simmer. Once the gravy has reached your desired consistency, turn off the stove and let the sauce cool. 4. Using too little flour: Flour provides a thickening base for gravy, and if your liquid-to-flour ratio is too low, your sauce will be thin.
How do you thicken red beans?
Another good way to thicken red beans involves making a slurry of 2 tablespoons of cornstarch and 2 tablespoons of cool water or juice from the beans, mixing it well, and adding it back to the pot of beans.
How do you thicken Rajma gravy?
Stir the whole rajma curry mixture. 27. On a low to medium-low heat, simmer without a lid for 10 to 12 minutes or more until the curry thickens slightly. The rajma curry should not be watery. 28. Mash a few rajma beans with the back of your spoon. This helps to thicken the rajma gravy.
How do you thicken arrowroot gravy?
As with using cornstarch or flour to thicken gravy, make a slurry with your arrowroot powder by mixing 2 to 3 tablespoons with an equal amount of water. Add to 1 cup hot liquid with a whisk or wooden spoon, stirring until incorporated and the gravy thickens. Tapioca is derived from the cassava root.