Camellia's Famous New Orleans Style Red Beans
1 lb Camellia Brand Red (Kidney) Beans
1/2 lb ham or seasoning meat
8-10 cups water
1 onion, chopped
1 toe garlic, chopped
2 Tbs celery, chopped
2 Tbs parsley, chopped
1 large bay leaf
Salt to taste

Directions:
Rinse and sort beans. Cover beans with water and start to cook over low fire. Render meat in skillet, remove and set aside. In skillet, sauté onion, garlic, parsley and celery in meat drippings. Add meat, bay leaf, salt and pepper to beans. Boil gently, stirring occasionally for about 1-1/2 hours, or until tender. Add water while cooking if necessary. Serve with long grain rice.

Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Red (Kidney) Beans
Servings: 6

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Camellia's Famous New Orleans Style White Beans
1 lb Camellia Brand Great Northern (Large White) Beans
1/2 lb ham or seasoning meat
8-10 cups water
1 Tbs butter or olive oil (optional)
1 onion, chopped
1 toe garlic, chopped
Salt and pepper to taste

Directions:
Rinse and sort beans. Cover beans with water and start to cook over low fire. Brown meat with butter or olive oil with onion and garlic, add to beans and cook about 2 hours, or until tender. If necessary, add water while cooking. Serve with long grain rice.

Prep Time: 2 hours 30 minutes
Difficulty: 1 - Easy
Camellia Product: Great Northern (Large White) Beans
Servings: 6

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Bessie’s Best New Year Blackeyes
1 lb Camellia Brand Blackeye Peas
1/2 lb seasoning meat
1 large onion, chopped
6-8 cups water
1 Tbs butter or olive oil (optional)
Salt to taste
1/2 tsp thyme
1 pinch sage (optional)
1 toe garlic, chopped

Directions:
Rinse and sort peas. Cover with water, add meat, and simmer about 1 hour. Sauté onion and garlic in butter or olive oil, add to other ingredients and cook 1/2 hour, or until soft. Serve with long grain rice.

Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Blackeye Peas
Servings: 6

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LH’s Savory Lentils
1 lb. Camellia Brand Lentils
1 quart cold water
2 tsp salt
1 large onion, chopped fine
1/2 cup olive oil or bacon fat
Few drops of Tabasco® brand hot sauce

Directions:
Rinse and sort lentils. Cover lentils with water and simmer in covered pan about 1 hour or until tender but not broken. Drain the Lentils and return 1 cup of the liquid to them, or if necessary, add enough water to the liquid to make 1 cup. Cook the onion for a few minutes in the olive oil or bacon fat. Add onions to the lentils, cook for about 15 minutes, and stir gently so lentils are not broken. Add a few drops of Tabasco® and/or salt if needed.

Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Lentils
Servings: 6

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Colonel Vincent’s Southern Style Baked Beans
1lb Camellia Brand Navy (Pea) Beans
1 large onion, chopped
1/2 bell pepper, chopped
1 ham bone
12 cups water
Salt and pepper to taste
Dash paprika
Dash garlic salt
3 Tbs tomato ketchup
2 Tbs Worcestshire sauce
1/3 cup brown sugar
1/2 lb sliced bacon

Directions:
Rinse and sort beans. Cover beans with water, add ham bone, onion, bell pepper, paprika, garlic salt, salt and pepper. Cook over low fire about 1-1/2 hours, or until tender. Remove ham bone. Add ketchup, Worcestershire sauce and brown sugar, mixing lightly. Spoon half of the mixture in a baking dish, cover with ¼ pound sliced bacon. Spoon remaining half of the mixture into the baking dish and cover with remaining ¼ pound sliced bacon. Bake 1-1/2 to 2 hours in 350 degree oven.

Prep Time: 4 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Navy (Pea) Beans
Servings: 6

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Marjorie’s Marvelous Large Lima (Large Butter) Beans
1 lb. Camellia Brand Large Limas (Large Butter) Beans
1/2 lb ham or seasoning meat
1 large onion, chopped
1 toe garlic, chopped (optional)
1 Tbs parsley, chopped
1 Tbs celery, chopped
1 large bay leaf
Salt and pepper to taste
6 cups water

Directions:
Rinse and sort beans. Render meat in skillet, remove and set aside. In skillet, sauté onion, garlic, parsley and celery in meat drippings. Add vegetables, meat, bay leaf, salt and pepper to beans. Boil gently, stirring occasionally for about 1-1/2 hours, or until tender. Add water while cooking if necessary.

Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Large Lima (Large Butter) Beans
Servings: 6

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Dorothy’s Delicious Baby Lima Beans OR Green Baby Lima Beans
1 lb Camellia Brand Baby Lima Beans OR Green Baby Lima Beans
1 onion, chopped
10 cups water
1 Tbs butter or olive oil (optional)
Salt to taste
1 toe garlic, chopped (optional)
1 Tbs chopped parsley (optional)
1/2 lb ham or seasoning meat (If bacon is used for seasoning, brown before adding.)

Directions:
Rinse and sort beans. Cover beans with water, add meat, simmer about 1 hour. Sauté onion, garlic, parsley in butter or olive oil. Add vegetables to beans and cook 1/2 hour, or until tender.

Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Baby Lima Beans, Green Baby Lima Beans
Servings: 6

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Connelly’s Macho Pintos
1 lb Camellia Pinto Beans
8-10 cups cold water
5 cloves, whole
1/2 tsp dried basil
1/2 tsp parsley flakes
Salt to taste

Directions:
Rinse and sort beans. Cover beans with water and boil gently in covered pan for 1-1/2 to 1-3/4 hours. During last ½ hour of cooking, add cloves, basil and parsley flakes. Add water if necessary while cooking. Serving Suggestion:
1 stick butter, melted
1 medium onion, finely chopped
1 tsp parsley flakes
Saute onion in melted butter. Add parsley flakes. Ladle pinto beans over hot baked ham. Spoon melted butter over long grain rice. Serve.

Prep Time: 2 hours 30 minutes
Difficulty: 1 - Easy
Camellia Product: Pinto Beans
Servings: 6

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Richard’s Radical Black Bean Soup
1 lb Camellia Brand Black Beans
8-10 cups water
1 lb ham or seasoning meat
1 small onion
4 Tbs chopped celery
4 cloves, whole
1 tsp Worcestershire sauce
1 pinch sugar
4 tsp lemon juice
2 Tbs cooking sherry
1 hard-cooked egg
Salt and pepper to taste

Directions
Rinse and sort beans. Cover beans with water, add onion, celery, cloves and meat. Cook over low fire about 2 hours or until beans are very tender, adding hot water as needed. Rub through sieve or use blender. Add Worcestershire sauce, sherry, lemon juice, salt and pepper. Reheat, adding more water if necessary. Garnish with thin slices of lemon and egg.

Prep Time: 3 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Black Beans
Servings: 6

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Elizabeth’s Perfectly Pink Beans
1 lb Camellia Brand Pink Beans
8-10 cups cold water
1/2 lb salt pork or ham hock
2-1/2 Tbs chili powder
1 Tbs dry mustard
1 Tbs sugar
2 Tbs molasses
1 medium onion, chopped

Directions
Rinse and sort beans. Cover beans with water, add meat and bring to boil. Reduce heat and simmer 1 hour. Add remaining seasonings and simmer until beans are tender, adding hot water as needed.

Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Pink Beans
Servings: 6

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Gordon’s Greatest Garbanzo Beans
1 lb Camellia Brand Garbanzo (Chickpea) Beans
1 lb ham or seasoning meat
10 cups water
1 cup green pepper, diced
1 cup onion, diced
1 cup celery, diced
1 toe garlic, chopped
Salt and pepper

Directions
Rinse and sort beans. Cover beans with water, add vegetables and garlic. Simmer about 1 hour. When garbanzos soften, add meat. Cook for 1 additional hour, or until soft. Salt and pepper to taste.

Prep Time: 2 hours 0 minutes
Difficulty: 1 – Easy
Camellia Product: Garbonzo (Chickpea) Beans
Servings: 6

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Patricia’s Perfect Field Peas
1 lb Camellia Brand Field Peas
1/2 lb seasoning meat OR 1/4 lb butter
10 cups water
1 tsp butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1-1/2 tsp your favorite dried garden herbs OR Camellia’s suggested dry herb blend below.*
Salt
Coarse ground pepper

Directions
Rinse and sort peas. Cover peas with water, add meat OR butter, simmer about 1 hour. Saute onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft. Salt and pepper to taste.

*Camellia's Dry Herb Blend
1/4 tsp thyme, dried
1/4 tsp parsley flakes, dried
1/4 tsp basil, dried
1/4 tsp oregano, dried
1/2 tsp whole peppercorns
4 bay leaves, dried

Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Field Peas
Servings: 6

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Clayton’s Crowder Peas
1 lb Camellia Brand Crowder Peas
1/2 lb seasoning meat OR 1/4 lb butter
10 cups water
1 tsp butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1-1/2 tsp your favorite dried garden herbs OR Camellia’s suggested dry herb blend below.*
Salt
Coarse ground pepper

Directions
Rinse and sort peas. Cover peas with water, add meat OR butter, simmer about 1 hour. Saute onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft. Salt and pepper to taste.

*Camellia's Dry Herb Blend
1/4 tsp basil, dried
1/4 tsp oregano, dried
1/2 tsp whole peppercorns
4 bay leaves, dried

Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Crowder Peas
Servings: 6

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Lil’ Auntie’s Lady Cream Peas
1 lb Camellia Brand Lady Cream Peas
1/2 lb seasoning meat OR 1/4 lb butter
10 cups water
1 tsp butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1-1/2 tsp your favorite dried garden herbs OR Camellia’s suggested dry herb blend below.*
Salt
Coarse ground pepper

Directions
Rinse and sort peas. Cover peas with water, add meat OR butter, simmer about 1 hour. Saute onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft. Salt and pepper to taste.

*Camellia's Dry Herb Blend
1/4 tsp thyme, dried
1/4 tsp parsley flakes, dried
1/4 tsp basil, dried
1/4 tsp oregano, dried
1/2 tsp whole peppercorns
4 bay leaves, dried

Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Lady Cream Peas
Servings: 6

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Grace’s Green Split Pea Soup
1 lb Camellia Brand Green Split Peas
1/4 lb seasoning meat OR ham
6 cups water
1 large onion, chopped
4 carrots, chopped
1/2 cup celery tops, chopped
1 toe garlic, chopped
1 large bay leaf
Salt and pepper

Directions
Rinse and sort peas. Cover peas with water, add meat, vegetables and seasonings. Simmer 2 to 2-1/2 hours until tender. Add water as necessary to desired consistency. Pass peas through sieve or blender.

Serving Suggestions:
For a richer soup, use milk instead of water to adjust consistency.
For a creamy vegetable sauce, use milk instead of water for an excellent topping on fresh vegetables such as yellow squash, green beans, asparagus or your favorite.
To thicken consistency of soup or sauce, add bread crumbs and/or grated sharp cheddar cheese.

Prep Time: 3 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Green Split Peas
Servings: 6

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Sawyer’s Yellow Split Pea Soup
1 lb Camellia Brand Yellow Split Peas
1/4 lb seasoning meat OR ham
6 cups water
1 large onion, chopped
4 carrots, chopped
1/2 cup celery tops, chopped
1 toe garlic, chopped
1 large bay leaf
Salt and pepper

Directions
Rinse and sort peas. Cover peas with water, add meat, vegetables and seasonings. Simmer 2 to 2-1/2 hours until tender. Add water as necessary to desired consistency. Pass peas through sieve or blender.

Serving Suggestions:
For a richer soup, use milk instead of water to adjust consistency.
For a creamy vegetable sauce, use milk instead of water for an excellent topping on fresh vegetables such as yellow squash, green beans, asparagus or your favorite.
To thicken consistency of soup or sauce, add bread crumbs and/or grated sharp cheddar cheese.

Prep Time: 3 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Yellow Split Peas
Servings: 6