Craig Jones's Red Beans and Rice 15.000

Susan Biddle for The Washington Post

Oct 24, 2012

Laurel caterer Craig Jones takes the slow approach. He swears by Camellia Brand dried red beans (no soaking required), available online at, and says no other red bean he’s tried produces the same texture and flavor.

Servings: 15 - 20
  • 2 quarts water
  • 1 pound dried small red beans, rinsed and picked over, preferably Camellia Brand (see headnote)
  • 2 chicken bouillon cubes
  • 2 beef bouillon cubes
  • 1 tablespoon garlic powder
  • 1 large clove garlic, cut into thin slices
  • 1 medium onion, cut into quarters
  • 1 large rib celery, finely chopped
  • 1 pound cooked smoked andouille, such as Hillshire Farm brand, cut crosswise into thin slices and then into half-moons
  • 8 to 10 cups cooked long-grain white rice


Combine the water, red beans, bouillon cubes, garlic powder, garlic slices, onion and celery in a large pot over medium heat. Cover and cook for 4 1/2 to 5 hours, stirring occasionally, until the beans are tender.

Thirty minutes before the beans are done, stir in the sausage. Cook uncovered, stirring occasionally.

Serve hot or warm, over the rice.

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Recipe Source

From Jones, proprietor of CJ’s Catering and Fine Dining in Laurel.

Tested by Bonnie S. Benwick.

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