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About the Dish

  • Camellia Dried Red Beans

    Camellia Dried Red Beans

  • Tasso


  • Garlic


  • Onion


  • Bell Pepper

    Bell Pepper

  • Bay Leaf

    Bay Leaf

  • Creole Seasoning

    Creole Seasoning

  • Long Grain Rice

    Long Grain Rice

  • Parsley


  • Green Onion

    Green Onion


In a large bowl, cover beans with about 6 cups water. SOAK AT LEAST 4 HOURS, or as long as OVERNIGHT. The beans will expand significantly and soften as they soak in water.
MISE EN PLACE Dice tasso. Peel and finely mince garlic. Peel and finely dice onion. Finely dice celery. Remove and discard seeds and stem from pepper, then finely chop. Pick and finely chop parsley leaves. Trim and finely chop 4 green onions Trim and finely slice remaining green onion.
Heat a large saucepot over medium-high heat. Add 2 tablespoons olive oil. Add tasso, and cook until crispy. Add garlic and onion, and sauté until onions get "lazy" (limp and transparent).
Add celery and pepper, and cook while stirring for 5 minutes.
Drain liquid from soaked beans, and discard liquid. To the pot, add beans, 1 packet Tony Chachere’s, bay leaves and 5 cups water. Increase heat to high. Once liquid simmers, reduce heat to low, cover and cook. Stir every 15-25 minutes, until beans soften and liquid thickens, about 2 hours.
When beans have simmered for about 1 hour, start the rice. In a small saucepan with a lid, combine rice, 3 cups water and 1/4 teaspoon kosher salt. Place uncovered over medium-high heat. Bring to a boil, and cook 5 minutes. Reduce the heat to very low, and stir briefly, taking care to move rice from the bottom of the pan. Cover and cook until all water is absorbed, about 15 minutes. Remove from heat, and let stand, covered, at least 5 minutes.
Fifteen minutes before serving, remove 1/2 cup beans from pot and place in a bowl. Use a fork to mash the beans, then return to the pot — this will enhance the creamy texture of the final product. Taste and adjust seasoning as desired with remaining Tony Chachere’s and kosher salt.
Add parsley and chopped green onion to bean mixture. Simmer uncovered about 15 minutes more.
Remove bay leaves if you can find them, or just avoid eating them. Serve beans over rice, and top with a sprinkling of sliced green onion. Enjoy!