Scientific name: Phaseolus Vulgaris

The Red Kidney Bean Story

Red kidney beans are thought to have originated in Peru. They’re part of a larger group called “common beans,” which were cultivated as early as 8,000 years ago. Common beans were spread by migrating tribes and served as an important protein source in the diets of the Indians of the Americas. Grown in Colonial America, kidney beans were cultivated by Acadian farmers in Louisiana in the late 1700s and planted by Spanish settlers. Haitians emigrating to New Orleans in the late 1700s brought spicy Caribbean recipes for beans and rice. Enslaved African plantation workers along the Mississippi River also ate meals of spicy red beans and rice.

In New Orleans and South Louisiana we love the red kidney bean so much we feel that we own it – but it’s an ingredient in cuisines worldwide. Rajma masala is a spicy Indian red bean stew, and red bean ice cream is a popular Asian dessert.

In New Orleans red beans and rice was prepared on Mondays for two reasons: 1) the dish could simmer on the stove all day while laundry was being washed, and 2) families typically had a large Sunday meal, often including ham, and the hambone or other leftover meat would be used to enhance the dish. New Orleans’ favorite son, jazz trumpeter Louis “Satchmo” Armstrong, is said to have signed his letters “Red Beans and Ricely Yours.”

Red beans hold their shape during cooking and, as a result, are perfect for simmered dishes. They are featured in chili, Caribbean red beans and rice, and many Indian dishes. They are also prepared in sweet delicacies such as habichuelas con dulce (sweet cream of beans). Red beans are versatile: they can be seasoned with sausage or ham, but can also be served vegetarian or vegan. When combined with rice, red beans make a complete protein source, and, therefore, are ideal as a substitute for meat. Red beans, like many kinds of legumes, must be fully boiled or otherwise cooked before being eaten as they contain natural toxins that are destroyed in the cooking process.

Our favorite Red Kidney Bean links:
How to Cook Beans and Peas
How to Soak Your Beans
Red Kidney Bean Recipes
Camellia Brand Red Kidney Beans
Red Beans Done Right
Blog Posts About Red Beans

Scientific name: Phaseolus Vulgaris

The Navy Bean Story

Also called “white pea” or alubias chica in Spanish, the navy bean is a variety of common bean, which originated in Peru several thousand years ago. Why “Navy”? Because of their super-charged nutritional value, low cost, and long storage life, in the 19th century the U.S. Navy began issuing these beans as standard ration for sailors on their warships.

A common method for preparing navy beans is to bake them. The United States, Britain, and Canada (with its French tradition of the cassoulet) have a long history of baking beans. Baked beans are so popular in the historic East Coast city of Boston that it’s called “Bean Town.”

An interesting Navy Bean tradition is found in Washington, D.C., in the restaurant of the U.S. Senate: Senate Bean Soup has been on the menu every day since about 1903, as the story goes. The origin of this tradition is not completely clear: Some say that it was begun by Idaho Senator Fred Dubois in the early 20th century, while others say that Minnesota Senator Knute Nelson is responsible. Dubois’ recipe called for mashed potatoes, but the soup served today calls for braised onion.

Navy beans are also used in a Hungarian bean soup called bab leves and in a Serbian bean soup called pasulj. As baked beans, they are delicious when flavored with barbecue sauce or chipotle pepper seasoning.

Our favorite Navy Bean links:
Idaho Bean Commission Bean Facts
U.S. Senate Bean Soup Recipe
How to Cook Beans and Peas
How to Soak Your Beans
Navy Bean Recipes
Camellia Brand Navy Beans

Scientific Name: Vigna Unguiculata

The Blackeye Pea Story

Blackeye peas, also called “cowpeas,” originated in Africa and have been cultivated in China and India since prehistoric times. The ancient Greeks and Romans actually preferred blackeye peas to chickpeas. Presumably brought to the Americas from Africa, blackeye peas are an important ingredient in soul food and other American Southern cuisines. Along with kidney beans and chickpeas, they are a key protein source in African and northern Indian cuisine.

In the American South, blackeye peas are eaten with cabbage, turnip or collard greens, and pork and rice on New Year’s Day. This dish, called Hoppin’ John (which some say is derived from this legume’s French name, pois pigeon) is thought to bring wealth: The peas are said to symbolize coins and the greens, paper money. In Nigeria, they are cooked as a bean cake called moin-moin and batter-fried into a fritter called akara.

Our favorite Blackeye Pea links:
Are Black-Eyed Peas Really Peas?
Ushering in the New Year with Special Foods
How to Cook Beans and Peas
How to Soak Your Beans
Blackeye Pea Recipes
Camellia Brand Blackeye Peas

Scientific Name: Phaseolus Lunatus

The Lima Bean Story

Packed with fiber, vitamins, and minerals, the lima bean is one of the most nutritious foods in the world. A favorite in the American South, limas are actually named after the capital of Peru, and they have more nicknames than any other bean: butter bean, Rangoon bean, Burma bean, Madagascar bean, and chad bean. Like common beans, they originated in Peru where they were cultivated even before corn. They are so entrenched in Peruvian culture that they appear on the pottery of the Moche people, who inhabited northern Peru in the 15th century. Lima beans were also grown by Native Americans in the southern part of the United States and were brought back to Europe in the 16th century by explorers. Today they are also popular in Southeast Asia.

Lima beans come in three varieties: large, small, and dwarf. The smaller, pale green lima beans also have a number of nicknames: baby limas, sieva beans, Caroline beans, civet, seewee, and sivvy. Baby limas and green baby limas are considered milder and less starchy than large lima beans, which have an earthy flavor. Some American green baby lima beans are exported to Japan where they’re cooked, sweetened, and pureed into a paste known as anko, used as an ingredient in pastries and desserts.

The larger, moon-shaped limas (also called butter beans) are used in a variety of dishes. In America, they are featured in succotash and sugar bean recipes, as well as Kentucky burgoo, a savory stew commonly served at Derby Day parties. Lima beans also appear in paella and gigandes plaki, a Greek vegetarian baked bean dish. Baby limas and green baby limas have a delicate flavor and are delicious in curries and sausage stews. Lima beans must be fully boiled (or otherwise cooked through) before eating; like many legumes, they contain natural toxic compounds that are removed by cooking.

Our favorite Lima Bean links:
More Information on Lima Beans from the USDA
How to Cook Beans and Peas
How to Soak Your Beans
Large Lima Bean Recipes
Camellia Brand Large Lima Beans

Scientific Name: Phaseolus Lunatus

The Lima Bean Story

Packed with fiber, vitamins, and minerals, the lima bean is one of the most nutritious foods in the world. A favorite in the American South, limas are actually named after the capital of Peru, and they have more nicknames than any other bean: butter bean, Rangoon bean, Burma bean, Madagascar bean, and chad bean. Like common beans, they originated in Peru where they were cultivated even before corn. They are so entrenched in Peruvian culture that they appear on the pottery of the Moche people, who inhabited northern Peru in the 15th century. Lima beans were also grown by Native Americans in the southern part of the United States and were brought back to Europe in the 16th century by explorers. Today they are also popular in Southeast Asia.

Lima beans come in three varieties: large, small, and dwarf. The smaller, pale green lima beans also have a number of nicknames: baby limas, sieva beans, Caroline beans, civet, seewee, and sivvy. Baby limas and green baby limas are considered milder and less starchy than large lima beans, which have an earthy flavor. Some American green baby lima beans are exported to Japan where they’re cooked, sweetened, and pureed into a paste known as anko, used as an ingredient in pastries and desserts.

The larger, moon-shaped limas (also called butter beans) are used in a variety of dishes. In America, they are featured in succotash and sugar bean recipes, as well as Kentucky burgoo, a savory stew commonly served at Derby Day parties. Lima beans also appear in paella and gigandes plaki, a Greek vegetarian baked bean dish. Baby limas and green baby limas have a delicate flavor and are delicious in curries and sausage stews. Lima beans must be fully boiled (or otherwise cooked through) before eating; like many legumes, they contain natural toxic compounds that are removed by cooking.

Our favorite Lima Bean links:
More Information on Lima Beans from the USDA
How to Cook Beans and Peas
How to Soak Your Beans
Baby Lima Bean Recipes
Camellia Brand Baby Lima Beans

Scientific name: Phaseolus Vulgaris

The Great Northern Bean Story

Adept cultivators, South American Indian farmers are thought to be responsible for developing Great Northern beans in addition to corn. Great Northerns are called “common beans” and are botanically classified as Phaseolus vulgaris alongside red kidney beans, black beans, pinto beans, pink beans, and navy beans. These so-called common beans were spread through Central and South America by migrating farmers. Spanish explorers brought these beans back home when returning from their voyages to the New World and also helped introduce these beans to Africa through trade.

Great Northern beans have a delicate, nutty flavor and are popular in soups, stews, and casseroles. They can be mixed with pinto beans or served as a substitute for navy beans and cannellini beans. While they are popular in America, Great Northerns can be found in Serbian prebranac, a Serbian baked beans dish, and can be used as a substitute for Swedish brown beans in bruna bönor.

Our favorite Great Northern Bean links:
How to Cook Beans and Peas
How to Soak Your Beans
Great Northern Bean Recipes
Camellia Brand Great Northern Beans

Scientific name: Phaseolus Vulgaris

The Black Bean Story

Nicknamed “turtle beans,” black beans are called buul in the Mayan language and frijoles negros in Spanish. Black beans are small, oval-shaped beans with a mushroom-like, meaty flavor. Black beans, like the other common beans, are native to South and Central America.

Black beans are common in South American, Mexican, Spanish, and Caribbean dishes. While they are popular in stews, soups, and dips, they are also used in salads. They are frequently served with rice.

In the Yucatan region of Mexico, the descendents of the Maya eat a black bean dish called bul keken, which is a traditional black bean and pork soup served on Mondays. Black beans are also featured in sopa de frijoles negros cubana (Cuban black bean soup), congri (Cuban rice and beans), and in feijoada (Brazilian black bean stew).

Our favorite Black bean links:
How to Cook Beans and Peas
How to Soak Your Beans
Black Bean Recipes
Camellia Brand Black Beans

Scientific Name: Vigna Unguiculata

The Crowder Pea Story

Field peas, crowder peas, cream peas (along with blackeye peas) are all part of a larger species of beans commonly called “cowpeas” or “Southern peas.” Despite their names, none of these varieties is actually a pea. These beans were brought to the New World from Africa and became part of the Southern diet beginning in the 1600s. Cowpeas are commonly grown in the South since they are adaptable, heat-tolerant, and drought-resistant.

Field peas are similar in flavor and texture to blackeye peas and are ideal for soul food dishes. The crowder pea variety gets its name from the way its peas crowd themselves in the pod. It has a rich, hearty flavor and creates a dark pot liquor when cooked. Lady Creams are a type of cowpea that has no color and, when cooked, they yield a clear pot liquor. They have a sweet flavor and creamy texture and are featured in Southern dishes. These cowpea varieties are delicious when cooked with smoked pork (such as tasso), onions, and garlic sauteed in butter, and dried garden herbs or Camellia Brand’s Dry Herb Blend.

Our favorite Crowder Pea links:
Cowpea, or Crowder Pea, Information from Alternative Field Crops Manual
A Pea is a Pea, or Is It?
How to Cook Beans and Peas
How to Soak Your Beans
Crowder Pea Recipes
Camellia Brand Crowder Peas

Scientific Name: Vigna Unguiculata

The Field Pea Story

Field peas, crowder peas, cream peas (along with blackeye peas) are all part of a larger species of beans commonly called “cowpeas” or “Southern peas.” Despite their names, none of these varieties is actually a pea. These beans were brought to the New World from Africa and became part of the Southern diet beginning in the 1600s. Cowpeas are commonly grown in the South since they are adaptable, heat-tolerant, and drought-resistant.

Field peas are similar in flavor and texture to blackeye peas and are ideal for soul food dishes. The crowder pea variety gets its name from the way its peas crowd themselves in the pod. It has a rich, hearty flavor and creates a dark pot liquor when cooked. Lady Creams are a type of cowpea that has no color and, when cooked, they yield a clear pot liquor. They have a sweet flavor and creamy texture and are featured in Southern dishes. These cowpea varieties are delicious when cooked with smoked pork (such as tasso), onions, and garlic sauteed in butter, and dried garden herbs or Camellia Brand’s Dry Herb Blend.

Our favorite Field Pea links:
How to Cook Beans and Peas
How to Soak Your Beans
Field Pea Recipes
Camellia Brand Field Peas

Scientific Name: Cicer Arietinum

The Garbanzo Bean Story

“Garbanzo” is the Spanish word for “chickpea.” The word “chickpea” is derived from the Italian word ceci (pronounced “chee chee”), and in Arabic, garbanzos are called “hummus.”

Garbanzos have been grown in the Mediterranean, Middle East, India, and some parts of Africa for more than 7,000 years. The ancient Greeks ate them as snacks. Today they are popular in the cuisines of southwestern Asia, northern India, Spain, Italy, and Latin America.

In Spain, the national dish, called cocido, is a stew that consists of chickpeas and pork. Cocido is believed to have originated from adafina, a 15th-century meal prepared by Sephardic Jews of Iberia. Adafina consisted of garbanzos, lamb, hard-boiled egg, string beans, and other kosher ingredients, which were cooked overnight in covered clay pots. In the late 15th century, Christians began adding pork to the recipe; the more pork that was added, the wealthier a family appeared.

In northern India, garbanzo bean flour is an ingredient in snack foods; in Italy, it is used to prepare farinata (also called socca or cecina), an unleavened pancake; and in Provence, it is used to make a patty called panisse. Garbanzos also appear in the popular Middle Eastern foods falafel and hummus, as well in as the Philippine sweet confection halo-halo, made with milk and shaved ice. In the United States, garbanzos are popular in soups, vegetarian dishes, and salads.

Our favorite Garbanzo Bean links:
Halo-Halo, a Favorite Summer Treat in the Philippines
How to Cook Beans and Peas
How to Soak Your Beans
Garbanzo Bean Recipes
Camellia Brand Garbanzo Beans

Scientific Name: Phaseolus Lunatus

The Lima Story

Packed with fiber, vitamins, and minerals, the lima bean is one of the most nutritious foods in the world. A favorite in the American South, limas are actually named after the capital of Peru, and they have more nicknames than any other bean: butter bean, Rangoon bean, Burma bean, Madagascar bean, and chad bean. Like common beans, they originated in Peru where they were cultivated even before corn. They are so entrenched in Peruvian culture that they appear on the pottery of the Moche people, who inhabited northern Peru in the 15th century. Lima beans were also grown by Native Americans in the southern part of the United States and were brought back to Europe in the 16th century by explorers. Today they are also popular in Southeast Asia.

Lima beans come in three varieties: large, small, and dwarf. The smaller, pale green lima beans also have a number of nicknames: baby limas, sieva beans, Caroline beans, civet, seewee, and sivvy. Baby limas and green baby limas are considered milder and less starchy than large lima beans, which have an earthy flavor. Some American green baby lima beans are exported to Japan where they’re cooked, sweetened, and pureed into a paste known as anko, used as an ingredient in pastries and desserts.

The larger, moon-shaped limas (also called butter beans) are used in a variety of dishes. In America, they are featured in succotash and sugar bean recipes, as well as Kentucky burgoo, a savory stew commonly served at Derby Day parties. Lima beans also appear in paella and gigandes plaki, a Greek vegetarian baked bean dish. Baby limas and green baby limas have a delicate flavor and are delicious in curries and sausage stews. Lima beans must be fully boiled (or otherwise cooked through) before eating; like many legumes, they contain natural toxic compounds that are removed by cooking.

Our favorite Lima Bean links:
More Information on Lima Beans from the USDA
How to Cook Beans and Peas
How to Soak Your Beans
Green Baby Lima Bean Recipes
Camellia Brand Green Baby Lima Beans

Scientific Name: Pisum Sativum

The Split Pea Story

Native to Southwest Asia, peas are one of the oldest-known crops gathered in the wild and cultivated by human beings. The ancient Greeks, Romans, and Egyptians all cultivated and consumed peas. “Father of genetics” Gregor Mendel used peas as a subject in his genetics studies in the 1860s. Split peas are the mature form of green peas: the dried seeds of peas are peeled and then split, increasing the surface area of the pea. As a result, split peas don’t need to be soaked and cook more quickly than whole peas.

Yellow and green split peas have a similar nutritional content and cooking time, but green peas are sweeter, while yellow peas tend to have a more earthy flavor. Due to their versatility, both green and yellow split peas are found in the traditional dishes of a variety of cultures. They’re commonly used to make soups such as American split pea with ham soup and khoresht gheimeh, a Persian stew made with yellow split peas and lamb. Split peas were an ingredient in Medieval English pease porridge (of nursery rhyme fame), are found in the vegetarian Indian staple called dahl, and are served as a sweet snack in China.

Our favorite Split Pea links:
How to Cook Beans and Peas
How to Soak Your Beans
Green Split Pea Recipes
Camellia Brand Green Split Peas

Scientific Name: Vigna Unguiculata

The Lady Cream Pea Story

Field peas, crowder peas, cream peas (along with blackeye peas) are all part of a larger species of beans commonly called “cowpeas” or “Southern peas.” Despite their names, none of these varieties is actually a pea. These beans were brought to the New World from Africa and became part of the Southern diet beginning in the 1600s. Cowpeas are commonly grown in the South since they are adaptable, heat-tolerant, and drought-resistant.

Field peas are similar in flavor and texture to blackeye peas and are ideal for soul food dishes. The crowder pea variety gets its name from the way its peas crowd themselves in the pod. It has a rich, hearty flavor and creates a dark pot liquor when cooked. Lady Creams are a type of cowpea that has no color and, when cooked, they yield a clear pot liquor. They have a sweet flavor and creamy texture and are featured in Southern dishes. These cowpea varieties are delicious when cooked with smoked pork (such as tasso), onions, and garlic sauteed in butter, and dried garden herbs or Camellia Brand’s Dry Herb Blend.

Our favorite Lady Cream Pea links:
Information on Southern Peas from Clemson University
How to Cook Beans and Peas
How to Soak Your Beans
Lady Cream Pea Recipes
Camellia Brand Lady Cream Peas

Scientific Name: Lens Culinaris

The Lentil Story

One of the first plants domesticated over 8,500 years ago, lentils were cultivated in the Fertile Crescent (the region around the Mediterranean Sea known as “the Cradle of Civilization”). References to lentils appear frequently in the Christian Bible (in the Book of Genesis, Esau sells his birthright to Jacob for lentils), and ancient Egyptians offered them as meals to feed the dead in the underworld. The ancient Greeks and Romans ate them, but lentils weren’t commonly eaten in Europe or America until the 20th century. Introduced by Spanish and Portuguese explorers as early as the 16th century, lentils were promoted during World War II as an alternative to meat, because of their low cost and availability. Today, lentils are a major part of the diet in India.

Like other pulses such as kidney beans, garbanzos, and split peas, lentils provide not only protein, but also the nutrients normally found in vegetables: potassium, folate, and dietary fiber. Lentils are popular in soups, casseroles, salads, and side dishes in cuisines worldwide.

Our favorite Lentil links:
Lentil Information from Alternative Field Crops Manual
Lentils: A Legume For The Ages from NPR
How to Cook Beans and Peas
How to Soak Your Beans
Lentil Recipes
Camellia Brand Lentils

Scientific name: Phaseolus Vulgaris

The Pink Bean Story

Popular in Caribbean countries, pink beans, or habichuelas rosadas, are similar in size to pinto and Great Northern beans and have a rich, meaty flavor. Pink beans are also a favorite in Old West recipes, barbecue-style dishes, and Mexican-American cuisine.They can be used in place of red kidney beans or pinto beans to make chili and refried beans. Pink beans are also called “Santa Maria pinquitos” because they are featured in the famous barbecue dishes of the Santa Maria Valley in California. Because of their similarity, pinto beans and pink beans are often used interchangeably.

Our favorite Pink Bean links:
Caribbean Pink Beans Recipe from National Institutes of Health
How to Cook Beans and Peas
How to Soak Your Beans
Pink Bean Recipes
Camellia Brand Pink Beans

Scientific name: Phaseolus Vulgaris

The Pinto Bean Story

Both the lima and the pinto (Spanish for “painted”) bean were cultivated by early Mexican and Peruvian civilizations more than 5,000 years ago. Pinto beans, kidney beans, navy beans, pink beans, Great Northern beans, and black beans are referred to as “common beans” and are classified as the same species. Pintos contain the most fiber of all beans and are the most popular bean consumed in the United States. They are a favorite in the American West; in fact, Dove Creek, CO, claims that it’s the Pinto Bean Capital of the World!

Pintos are small but flavorful and are a central part of the cuisine of many Latin American countries. They are prepared in refried beans and chile con carne and are typically served with rice. Pintos are also used in three-bean salads, minestrone soup, stews, and casseroles. Because of their similarity, pinto beans and pink beans are often used interchangeably.

Our favorite Pinto Bean links:
How to Cook Beans and Peas
How to Soak Your Beans
Pinto Bean Recipes
Camellia Brand Pinto Beans

Scientific name: Phaseolus Vulgaris

Small Red Beans (Frijoles Rojos Pequeños) are part of the “common bean” family, for which the Latin or scientific name is phaseolus vulgaris. They are thought to have been cultivated as early as 8,000 years ago and were probably distributed by migrating tribes, serving as an important protein source in the diets of the indigenous cultures of Central America and beyond.

Small Reds hold their shape during cooking, making them perfect for simmered dishes. They are featured in soups, stews and chilis across the Caribbean and the Americas. Like their “cousin” the Red Kidney Bean, they are versatile: they can be seasoned with sausage or ham, but can offer plenty of rich flavor when prepared vegetarian or vegan. When combined with rice, red beans make a complete protein source, and, therefore, are ideal as a substitute for meat. Small Red beans, like many kinds of legumes, must be fully boiled or otherwise cooked before being eaten as they contain natural toxins that are destroyed in the cooking process.

Our favorite Small Red Beans links:

How to Cook Beans and Peas

How to Soak Your Beans

Small Red Beans Recipes

Scientific Name: Pisum Sativum

The Yellow Split Pea Story

Native to Southwest Asia, peas are one of the oldest-known crops gathered in the wild and cultivated by human beings. The ancient Greeks, Romans, and Egyptians all cultivated and consumed peas. “Father of genetics” Gregor Mendel used peas as a subject in his genetics studies in the 1860s. Split peas are the mature form of green peas: the dried seeds of peas are peeled and then split, increasing the surface area of the pea. As a result, split peas don’t need to be soaked and cook more quickly than whole peas.

Yellow and green split peas have a similar nutritional content and cooking time, but yellow peas tend to have a more earthy flavor, while green peas are sweeter. Due to their versatility, both green and yellow split peas are found in the traditional dishes of a variety of cultures. They’re commonly used to make soups such as American split pea with ham soup and khoresht gheimeh, a Persian stew made with yellow split peas and lamb. Split peas were an ingredient in Medieval English pease porridge (of nursery rhyme fame), are found in the vegetarian Indian staple called dahl, and are served as a sweet snack in China.

Our favorite Split Pea links:
How to Cook Beans and Peas
How to Soak Your Beans
Yellow Split Pea Recipes
Camellia Brand Yellow Split Peas

Scientific Name: Phaseolus Vulgaris

The Cannellini Bean Story

Cannellini beans, referred to as white kidney beans and scientifically known as Phaseolus Vulgaris, are particularly cherished in Italian cuisine.
Originating from regions in South America, these beans found their way to Italy, where they were first cultivated and grown commercially. Beyond their cultural significance, cannellini beans are a nutritional powerhouse, brimming with fiber, protein, and carbohydrates while being remarkably low in sugar. They also offer a medley of essential vitamins and minerals, including B vitamins (especially folate), vitamin E, and vitamin K. These beans are notably rich in iron and contain substantial amounts of potassium, phosphorus, magnesium, copper, and manganese. With a tender texture and a delightfully nutty, earthy flavor, cannellini beans are versatile ingredients, enhancing various dishes such as soups, stews, and chilies. Their excellence as a source of iron, magnesium, and folate further solidifies their role in the culinary world.

Our favorite Cannellini Bean Links:
Cannellini Beans Recipes
Camellia Brand Cannellini Beans
How to Cook Beans and Peas: Preparing in Advance
Idaho Bean Commission Bean Facts
How to Soak Your Beans