According to researchers studying the world’s longest-living populations — known as the Blue Zones — the answer is yes.

Around the world, in communities where people regularly live past 100, one food shows up on plates every single day: beans. In these Blue Zones, beans aren’t just a side dish — they’re a cornerstone of vitality and longevity, fueling simple, satisfying meals that support health and well-being for generations.

The Blue Zones: Where Longevity Begins

The term Blue Zones comes from a landmark study led by National Geographic researcher Dan Buettner, who identified five regions where people live the longest, healthiest lives:

• Ikaria, Greece – black-eyed peas, chickpeas, lentils
• Okinawa, Japan – soybeans in tofu, miso, and edamame
• Nicoya, Costa Rica – black beans as a staple breakfast food
• Sardinia, Italy – fava beans, chickpeas, white beans
• Loma Linda, California – pinto and black beans among a diverse mix of legumes

In each of these places, beans are part of daily meals, often enjoyed in soups, stews, or salads, alongside whole grains and fresh vegetables. These meals aren’t elaborate or expensive — they’re built on affordable, accessible ingredients prepared with care and shared with others.

“Combined with seasonal fruits and vegetables, whole grains, and beans dominate Blue Zones meals all year long.” — Blue Zones Food Guidelines

The Science Behind Beans and Longevity

Eating beans regularly doesn’t just fill you up — it actively supports your body’s health in ways that help you live longer. Here’s how:

1. Protects Your Heart

Beans are high in soluble fiber, which helps lower LDL cholesterol — the “bad” cholesterol linked to heart disease.

• Heart disease is the leading cause of death globally, and studies show that eating more legumes — like beans — in place of red meat can help lower key risk factors such as high cholesterol and high blood pressure (Harvard Nutrition Source).

2. Balances Blood Sugar

Because beans digest slowly, they prevent blood sugar spikes and improve insulin sensitivity. This makes them especially important for diabetes prevention and management (American Diabetes Association).

3. Fights Inflammation

Beans contain antioxidants and plant compounds like polyphenols and saponins, which have been shown to help reduce chronic inflammation — a factor linked to aging and many diseases (NIH).

4. Supports Gut Health

The fiber in beans acts as a prebiotic, feeding beneficial gut bacteria. A healthy gut microbiome improves immunity, digestion, and even mood — all linked to longer, healthier lives.

5. Aids in Weight Management

Beans are nutrient-dense yet low in calories, helping you feel full while supporting a healthy weight — a major factor in overall longevity.

• A meta-analysis found that for every 20 grams of legumes per day (roughly two tablespoons), there is an associated 7-8% lower risk of death from all causes (Lukus et al., 2020, NIH PMC).
• Many people in Blue Zones eat a full cup of beans daily, which compounds these benefits even further.

Why Beans Are the Longevity Superfood

Beans are celebrated in every Blue Zone because they’re both nutritious and practical:

• Plant-Based Protein: A filling, nutrient-rich alternative to meat.
• Fiber-Rich: Supports digestion, heart health, and stable blood sugar.
• Micronutrient-Packed: Loaded with folate, iron, potassium, and magnesium.
• Affordable & Accessible: Nutritious meals don’t have to be expensive.
• Versatile Comfort: Cook once and enjoy beans all week — in soups, salads, tacos, or bowls — bringing hearty flavor and soul to kitchens everywhere.

Blue Zone–Inspired Recipes with Camellia Beans

Bring the power of the Blue Zones into your own kitchen with these flavorful, bean-forward recipes:

Mediterranean Bowl

A vibrant mix of beans, grains, and fresh vegetables.

Tuna White Bean Salad

A classic Mediterranean-inspired dish that’s light yet filling.

Peas & Greens Trio Bowl

A colorful, nutrient-packed bowl combining peas, leafy greens, and Camellia beans for a fresh, hearty meal.

Red Bean Goat Cheese Mediterranean Salad

Creamy goat cheese, beans, and vibrant veggies combine for a refreshing, easy Mediterranean-style dish.

Instant Pot Black Beans

Hearty, quick, and a great base or side to build many meals around.

Q&A: Beans & Longevity

Q: How many servings of beans should I eat each day?

A: Research shows that eating about one cup of beans per day is a common habit in Blue Zones — regions where people live the longest. Even smaller amounts, like 20 grams per day (about two tablespoons), have been linked to significant health benefits (Lukus et al., 2020, NIH PMC).

Q: How can I bring the Blue Zone lifestyle into my own diet?

A: Start small by adding beans to your meals each day and pairing them with whole foods like vegetables, grains, and healthy fats. Just as important, share those meals with friends and family—because connection and community are essential to a long, fulfilling life.

Q: Do beans really lower disease risk?

A: Yes. Beans help lower cholesterol, regulate blood sugar, reduce inflammation, and support gut health. These factors combined can significantly lower the risk of chronic diseases like heart disease, diabetes, and obesity.

Q: What types of beans do people in the Blue Zones eat?

A: It varies by region, but beans are always central to meals:

• Ikaria, Greece: Black-eyed peas, garbanzo beans, lentils
• Okinawa, Japan: Soybeans (tofu, miso, edamame)
• Nicoya, Costa Rica: Black beans
• Sardinia, Italy: Fava beans, chickpeas, white beans
• Loma Linda, California: A variety, often pinto and black beans

Hurricane Katrina and Camellia Beans: A Story of Community Resilience

Twenty years ago, on the tragic day of August 29, 2005, Hurricane Katrina made landfall and caused havoc across Louisiana and Mississippi coastal communities. One city in particular, New Orleans, took a turn for the worse as levees broke and waters bled into the neighborhoods that sat below sea level, leaving families displaced, streets flooded, and the city struggling to keep people safe and fed.

Aerial flooding of New Orleans (NOAA aerial photo). Taken by officers of the NOAA Corps.

During the chaos, a familiar staple of New Orleans cuisine—the red kidney bean—became the hero of post-storm meals, a comforting source that took on a symbolism of its own: community, continuity, and tradition. Central to this story was Camellia Beans, a 102-year-old  New Orleans family-owned company whose dedication to its community extended far beyond its warehouses.

Keeping Track of Family

“I remember we were really concerned about where everybody was, were they safe, what their living conditions might be,” said Vince Hayward, the fourth-generation CEO of the company.

Communication proved nearly impossible. Cell phone towers were down, and landlines had been disconnected by winds and flooding. “So of course, all the cell phone towers were down. The communication was very difficult, and a lot of the communication was about ‘Have you spoken with anyone?’ ‘Have you heard from this person or that person?'”

Despite these challenges, they managed to compile a list of employees and their families—some of whom had been with the company for over three decades. Word eventually spread that trailers were being set up for employees and their families to live outside the factory in Harahan, located in neighboring Jefferson Parish. The facility had lost power for only ten days and sustained no structural damage.

New Orleans, LA–Aerial views of damage caused from Hurricane Katrina the day after the hurricane hit August 30, 2005. Photo by Jocelyn Augustino/FEMA

Stories from the Storm

Vanessa Smith, a 36-year veteran employee at Camellia Beans, who lives in New Orleans, witnessed the devastation and flooding. “The water was coming in. It was getting higher and higher, when the levees broke,” Smith recalls, adding that she witnessed people struggling to survive—and some who didn’t make it through the storm.

“Everywhere you looked, there was obvious destruction and an obvious need,” Hayward said.

The city was almost unrecognizable. “When I first came back into the city, I really was just so surprised by how I really couldn’t recognize it,” said Alon Shaya, restaurateur, cookbook author, and CEO of Pomegranate Hospitality.

Beans as Relief

Once Camellia Beans resumed operations, Hayward said, “We were contacted by people about doing feeding operations. They wanted to know if we had any beans we could donate or get to them because they were helping out areas that were still suffering without power, without any type of utilities or infrastructure. No one was turned away! ”

Relief groups, volunteers, chefs, and everyday people obtained bags of Camellia Beans, by way of Hayward or volunteers delivering beans to a community of makeshift first responders, giving them the means to feed everyone or anyone who was hungry.

A Light Bulb Moment

Jayda Atkinson, a consulting chef and TV personality who had stayed during the storm but later evacuated to Texas, spent three days not knowing where her family was then to learn they were staying in a shelter. She eventually ended up in Atlanta, living “in a FEMA hotel with a bunch of other locals who were trying to figure it out.”

Then inspiration struck.

“Camellia Beans! So I went to Publix, got a bag of Camellia Beans, knowing what beans did for me and my family,” she said. Her grandfather had been the family’s red beans guy! “Whenever grandpa was fixing red beans, we all felt good. So I wanted to offer the same feeling to other people.”

Atkinson started cooking Camellia Red Beans and Rice, and the smell permeated the hallways of the hotel. She set up a table outside her hotel room with plates full of this sacred dish. People flocked to her, some happy and some crying as the meal was a “reminder of home.” From that day forward, she continued making the Camellia Red Beans and Rice. “It became a small act of healing, for me and for others,” she said.

Cooking in Crisis

Shaya found himself cooking at the Walmart on Tchoupitoulas Street, which was serving “sort of as a command center for the National Guard, FEMA, the police, state troopers, and people who had been rescued from their homes.”

He walked through the store and picked up “a big bag of Camellia red beans, a crawfish boil pot, a big propane tank, a bottle of Tabasco sauce, Tony Chachere’s seasonings,” then walked into the parking lot and started cooking red beans.

“I was giving people their first hot meal in several days.”

More Than Food

The humble red-kidney bean—shelf-stable and protein-rich—emerged as the unexpected hero in dark hours for New Orleans.

“Gathering to share red beans and rice with other people from New Orleans was kind of like having communion in church. It’s a reconnection of you with the community and with something more powerful than you as an individual,” said writer Lolis Eric Elie.

“Cooking red beans and rice wasn’t just about food—it was about love, memory, and comfort,” said Atkinson.

While the storm’s waters reshaped the physical landscape, Camellia strengthened its deep roots in the community, proving that in times of crisis, trusted and traditional foods can sustain not just bodies, but a unified hope.

Paris 2024: A Plant-Based Revolution

As the world turns its attention to the 2024 Olympic Games in Paris, athletes focus on physical training and optimizing their nutrition to perform at their peak. This year, Paris is hosting the world’s greatest athletes and pioneering a plant-based revolution, with a remarkable 60% of all meals served to athletes and fans being vegan. The humble bean, a dietary staple for centuries, is one often-overlooked nutritional powerhouse that can give athletes a competitive edge. Packed with protein, complex carbohydrates, fiber, and essential nutrients, beans offer many benefits for athletes striving for gold.

Nature’s Multi-Vitamin for Athletes

Beans are a versatile and nutrient-dense food that can support athletic performance in multiple ways. They provide sustained energy through complex carbohydrates, aid in muscle repair and growth with their high protein content, and offer essential minerals like iron, magnesium, and potassium to support electrolyte balance. Additionally, the high fiber content in beans can help athletes maintain a healthy weight and promote digestive health. Studies have also shown that a diet rich in beans may reduce the risk of certain cancers and heart disease, making them an excellent choice for long-term health and short-term performance gains.

Plant-Powered Olympians: A Growing Trend

Olympians and elite athletes increasingly recognize the value of incorporating beans into their diets. Some of the U.S.’s top professional athletes proudly embrace the plant-based diet. Elite athletes like Diana Taurasi and Kendrick Farris, competing in this year’s Olympics, credit their vegan diets for improved performance and faster recovery, proving that a plant-based diet isn’t just a choice – it’s a game-changer.

For example, Canadian boxer and 2022 middleweight world champion Tammara Thibeault follows a vegetarian diet. In an exclusive interview with Olympics.com, Thibeault revealed that while she appreciates vegetarianism’s ecological benefits and dietary diversity, meeting her protein needs can be challenging, especially when traveling for competitions.

The Vegetarian Athlete’s Secret Weapon

This is where beans can play a crucial role. As a complete protein source that’s rich in essential amino acids, beans can help vegetarian athletes like Thibeault meet their protein requirements without compromising their dietary preferences. Beans offer a sustainable, plant-based solution for athletes looking to maintain peak performance while exploring the rich diversity of vegetarianism.

Here are some delicious and nutritious recipes to try for athletes looking to harness the power of beans in their diets:

Red Bean Power Bowl

A nutrient-packed meal with Red Kidney Beans. Mostly raw ingredients for quick assembly – ideal for athletes needing fast, nutritious meals.

Slow Cooker Vegetarian Red Beans

An easy, protein-rich dish that can be prepared in advance for busy training days.

Instant Pot Lima Beans & Greens Soup

A warming, mineral-rich soup to support recovery and hydration.

White Bean Hummus

A protein-packed snack that’s great for pre-or post-workout fueling.

Red Bean & Goat Cheese Mediterranean Salad

A lighter option that still provides ample protein and nutrients for athletes watching their weight.

By incorporating these bean-based recipes into their meal plans, athletes can enjoy the nutritional benefits of beans while fueling their Olympic dreams. Whether you’re a competitive athlete or simply looking to improve your overall health and fitness, beans are a versatile and powerful addition to any diet.

Sources: Olympics.com (https://olympics.com/), Health University of Utah (https://healthcare.utah.edu/), LinkedIn (https://www.linkedin.com/pulse/effect-vegetarian-diets-sports-performance-closer-look-koikc/) Vegancuts.com (https://vegancuts.com/blogs/1/vegan-athletes), bonappetit.com (https://www.bonappetit.com/story/olympians-who-eat-vegan)

Introducing Camellia Beans for 2™: The Best in Small Batch Cooking

Camellia Beans for 2 brings authentic Louisiana comfort food to your table with easy and delicious, perfectly-portioned, small-batch cooking. Try New Orleans Style Red Beans With Seasoning for 2 and Cajun Style White Beans With Seasoning for 2, featuring premium Camellia® Brand dried beans, authentic spices, and real vegetables.

Now available at Food Lion, Walmart, Rouses Market, and Independent Grocers throughout Southeast Louisiana and the Mississippi Gulf Coast. Beans for 2 will be coming soon to Lowes Foods, Food Town, Arlan’s, Sellers, Piggly Wiggly, and other local grocery stores near you. You can also purchase them online now!

All-Natural. Perfect for 2!

Clean and all-natural, Beans for 2 offers just the right amount of beans and seasoning with authentic flavors, superior taste and quality. Simply use the included dried bean and all-natural seasoning packets to get things rolling on your stovetop or in your pressure cooker. No chopping. No measuring.

Beans for 2 is perfect for small households, empty nesters, college students, or when you simply want convenient and hassle-free meals. Plus, vegans and vegetarians will appreciate their full flavor profile (with no meat added or needed).

Red Beans Done Right!

For generations, New Orleanians have gathered on Mondays to enjoy classic Red Beans and Rice. Our New Orleans Style Red Beans With Seasoning For 2 includes a packet of tried-and-true authentic spices and real vegetables, and a packet of Camellia® Brand Red Kidney Beans. So you can make two perfectly seasoned servings of New Orleans Style Red Beans.

What’s In the Box:

• 1 packet of premium dried Camellia® Brand Red Kidney Beans
• 1 packet of authentic seasonings & spices

White Beans for 2: Just Add Water!

White Beans and Rice is a beloved, traditional South Louisiana meal. Our Cajun Style White Beans With Seasoning For 2 includes a packet of tried-and-true authentic spices and real vegetables, and a packet of Camellia® Brand Great Northern Beans.  Just add water, simmer, and serve!

What’s In the Box:

• 1 packet of premium dried Camellia® Brand Great Northern Beans
• 1 packet of authentic seasonings & spices

 

Why You’ll Love Beans For 2

Since 1923, our family-owned company has been delivering the best beans around, so you can create the dishes you love, for the people you care about most. We’re meticulous in everything we do – including sourcing our beans from the best U.S. farmers and cleaning them six times before packaging. In fact, our beans are non-GMO certified, rank above USDA grade in quality, and are always fresh from the same year’s crop. With that same level of dedication, we created Camellia’s Beans for 2!

• All Natural
• No MSG
• Non-GMO
• No Artificial Flavors
• Soy-Free
• Gluten-Free
• Vegetarian & Vegan Friendly
• Made in the USA

Beans for 2 is available at Food Lion, Walmart, Rouses Market, and Independent Grocers throughout Southeast Louisiana and the Mississippi Gulf Coast, and it’s soon to Lowes Foods, Food Town, Arlan’s, Sellers, Piggly Wiggly, and other local grocery stores near you. You can purchase it online right now through our website.

While in college at LSU, Devin Snow’s Monday crockpot stand-by called for Camellia red beans simmered with Manda smoked sausage, a couple of onions, and a ham hock. Though he still loves red beans & rice, he says, “I don’t cook anything anymore. I’m just eating everyone else’s food. And I’m completely content with that.”

With his signature “RB&R” Days, Devin is making a name for himself as a food influencer. And he’s building a pretty large social media following for what he calls an “underdog dish”.

“Nobody respected going out to eat for red beans. Everybody was like, I can just make them at home.”

But after seeking out and eating red beans & rice at a wide range of interesting and quirky takeout places, corner stores, and hot plate lunch spots, Devin is on a roll – recently reaching RB&R Day #160.

RB&R Day 160
Jackson, MS Experiment pic.twitter.com/TsAwjke5cG

— Hold The Mayo (@snowlikejonn) June 5, 2023

How It All Started

A lover of comedy and stand-up, Devin started a blog in June of 2019 based on homegrown New Orleans humor. Six months later, he quit his job as a car salesman, cashed in his 401K, and never looked back. His first video foray involved Facebook Live shows five nights a week; then the pandemic hit, and because so many people were at home on their computers, he got some traction. Stumbling on the idea of doing RB&R Days, Devin explains, “It’s not like the first one blew up. But I told myself, if I do this 100 Mondays in a row, it’s gonna be a hit.”

RB&R Days: One Monday at a Time

When asked how he picks the red beans & rice spots that he’ll visit, Devin claims, “I don’t even think about it till Monday morning. There’s no preparation whatsoever. Which makes it better and more authentic. I’ll go look at my followers’ messages or comments and whatever sounds the most interesting is where I’ll go. Nobody knows I’m coming, and I don’t want anybody to know I’m there.”

Devin doesn’t play favorites, either. He says it’s all about his genuine reaction to the experience and his own opinion. He explains it this way: “I’m not going to rank them; it’s unnecessary. That would just open up an argument. But some of the best places are the ones with the best experiences.”

He cites Queen’s Cuisine in Kenner, LA as a great example:

RB&R Day 106
Greatest Queen in the pic.twitter.com/DMiCjCgljL

— Hold The Mayo (@snowlikejonn) May 23, 2022

On his blog, Devin says, “First person you gonna see is the person who owns the place, Queen. Lol, wow what a vibe. Within seconds it feels like you’ve known her for years. Instant conversation and there is zero, I mean nothing not to like about this sweet woman.” 

Another noteworthy spot Devin appreciates is a bowling alley that packs folks in at lunchtime on Mondays for their red beans & rice. “Nothing but people over 70 years old – that was an experience,” he deadpans.

And then there are the inexpensive joints, where he’s indulged in huge plates of food for as little as $6-$8 per takeout container. “A lot of places are beat-up looking and don’t strike the eye as beautiful – those are beautiful to me.”

Finally, there are the places like Frady’s in the Bywater, where Devin does a little eating and a lot of neighborhood exploring:

RB&R Day 155
Frady’s One Stop Food Store (Bywater) pic.twitter.com/wWuR7FkstP

— Hold The Mayo (@snowlikejonn) May 1, 2023

What’s Next for Devin Snow

Devin now sells his own branded t-shirts and hats (a hugely successful side gig) and has racked up sponsors such as Camellia Beans, Abita, and Blue Plate Mayo. When asked what’s next, he says, “I’m 30 and will have to throw my ass up on a stage and do stand up at some point. It’s something that I know I’ll be able to do. Right now, I’m cool with what I’m doing.”

Celebrating our 100th Anniversary

We’re thrilled to celebrate our 100th anniversary in 2023! And we’re commemorating this milestone by giving back to the community that has sustained us – through a year’s worth of exciting events. Stay tuned as we announce more events in the coming weeks and months!

Camellia Beans & Second Harvest: A Pack-A-Thon (January 9th, 2023)

On January 9th, 2023, the first Monday of Carnival, we began a year-long partnership with Second Harvest Food Bank as part of an effort to end food insecurity in New Orleans. As part of a Camellia Bean/Second Harvest pack-a-thon event, 100 volunteers (including local celebrities and public figures) came together to pack 2,000 bags of beans and rice for those in need in our community. And over the course of our centennial year, we’ll donate beans for one million meals.

Working to End Food Insecurity

Our ongoing desire to ensure adequate food resources is deeply embedded in our company’s cultural values. Camellia regularly lends its support to food distribution programs, community kitchen meal services, nutrition education, shelters, food banks, schools, and public benefits – ensuring families have a meal on their dining table at all times.

Camellia Beans & Dooky Chase: Two Icons Turn 100 (January 7^th, 2023)

Two icons turn 100 years old! On January 7^th, 2023, we helped honor the life, work, and legacy of Chef Leah Chase – Queen of Creole Cuisine. Called “Grateful to You” Day, this free and open community event celebrated and memorialized Leah Chase’s 100th birthday (and ours) by serving up fried chicken and red beans & rice to the community, courtesy of Dooky Chase and Camellia beans. We were thrilled to join forces with the Chase family to commemorate this occasion.

Camellia Beans & Charter Schools: Red Beans Month (March 6th, 13th, 20th & 27th, 2023)

Councilmember Freddie King III of District C and Camellia Beans came together — just like Red Beans and Rice — to honor New Orleans culinary culture in March with “Red Beans Month”. The goal was to share the tradition of Red Beans and Rice and its significance with the next generation of New Orleanians, through an initiative with charter schools and InspireNOLA schools.

Camellia shared an 8-minute documentary short film with the schools on the history of Louis Armstrong’s favored dish and provided a free and nutritious meal of Red Beans and Rice to students and faculty on Mondays, March 6th, 13th, 20th, and 27th. The film presents insightful interviews with historians, authors, journalists, filmmakers, and respected tastemakers of the city, including Dr. Jessica Harris, Poppy Tooker, Stella Chase, Lolis Elie, Vance Vaucresson, and Rien Fertel.

We visited Alice M. Harte Charter School, Dorothy Height Charter School, Dwight D. Eisenhower Charter School, Frederick A. Douglas High School, Harriet Tubman Charter School, KIPP Leadership, L.B. Landry High School, and New Orleans Military and Maritime Academy. It was a joy and a pleasure to share our love of red beans and rice with amazing children from our local NOLA community!

We’re thrilled to celebrate our 100th anniversary in 2023, and we’re commemorating this milestone by giving back to the community that has sustained us. Through a partnership with Second Harvest Food Bank, we’re helping the ongoing effort to end food insecurity in New Orleans and ensure that all of our neighbors have the food they need.

On January 9th, we began a year-long partnership with Second Harvest Food Bank, and over the course of our centennial year, we’ll donate beans for one million meals.

“We are a company that began with one of my great grandfathers, a self-made businessman. His early life would not be characterized by riches; he began selling beans from a cart in the French Market, so understanding what it takes to survive is something we are reminded of within each generation of Haywards,” said Vince Hayward, CEO, L.H. Hayward and Company, parent company of Camellia beans.

From taking care of our neighbors as part of hurricane relief efforts, to COVID-19 pandemic efforts aimed at feeding healthcare workers and our city’s culture bearers, our ongoing desire to ensure adequate food resources is deeply embedded in our cultural values.

Camellia regularly lends its support to food distribution programs, community kitchen meal services, nutrition education, shelters, food banks, schools, and public benefits – ensuring families have a meal on their dining table at all times.

Stay tuned as we announce more partnerships in the coming months!

Vince Hayward, left, CEO of L.H. Hayward & Company, Gov. John Bel Edwards and Robbie Trahan, co-owner of Crowley’s Falcon Rice Mill and producer of Cajun Country Rice. The ‘Red Beans & Rice Mondays’ campaign benefitted the Greater Baton Rouge Food Bank and Second Harvest Food Bank, helping provide 50,000 meals in the Fall of 2022.

In March 2023, Camellia partnered with Councilmember Freddie King III of District C — coming together just like Red Beans and Rice — to honor New Orleans culinary culture with “Red Beans Month”. The goal was to share the tradition of Red Beans and Rice and its significance with the next generation of New Orleanians, through an initiative with charter schools and InspireNOLA schools.

The following schools joined us in the initiative: Alice M. Harte Charter School, Dorothy Height Charter School, Dwight D. Eisenhower Charter School, Frederick A. Douglas High School, Harriet Tubman Charter School, KIPP Leadership, L.B. Landry High School, and New Orleans Military and Maritime Academy.

We shared an 8-minute documentary short film on the history of Louis Armstrong’s favored dish and provided a free and nutritious meal of Red Beans and Rice to students and faculty on Mondays, March 6th, 13th, 20th, and 27th. The film presents insightful interviews with historians, authors, journalists, filmmakers, and respected tastemakers of the city, including Dr. Jessica Harris, Poppy Tooker, Stella Chase, Lolis Elie, Vance Vaucresson, and Rien Fertel. It was a joy and a pleasure to share our love of red beans and rice with amazing children from our local NOLA community!

Time to get excited, y’all! Your favorite Camellia Brand beans are now available at a Publix near you — including our signature Red Kidney Beans, Great Northern Beans, Blackeye Peas, Navy Beans, Black Beans, Pinto Beans, and of course, Large Lima beans.

Since 1923, our family-owned company has been delivering the best beans around, so you can create the dishes you love, for the people you care about most. We’re meticulous in everything we do – from sourcing our beans from the best U.S. farmers to getting them into the hands of Publix customers. In fact, our beans are non-GMO certified, cleaned six times, rank above USDA grade in quality, and are always fresh from the same year’s crop.

“People are responding to our authentic heritage brand, and we’re excited to be a part of how they cook and entertain,” says owner Vince Hayward. Camellia has played a big role in New Orleans culinary traditions over the years, particularly through the city’s favorite Red Beans and Rice dish. Hayward credits that popularity for crystalizing national demand for Camellia Beans. “We’ve found that visitors and former residents want to experience the delicious iconic dish wherever they are. Their satisfaction with Camellia Red Beans inspires them to reach for our other offerings,” Hayward added.

Our founder L.H. Haywardbegan selling red beans in 1923 at the old French Market in New Orleans. His son, Gordon Hayward, trademarked “Camellia Brand” after his mother’s favorite southern flower. Around 1940, he came up with the revolutionary idea to package beans in individual cellophane bags. And to this day, those iconic bags are a staple in kitchens all over New Orleans and all around the country.

Check our store locator for availability.

We’re thrilled to announce that a Camellia Brand red beans & rice story is part of the Cultural Expressions permanent exhibit at the Smithsonian National Museum of African American History & Culture. Cultural Expressions is a circular, experiential, introductory space to African American and African diaspora culture, and its Foodways gallery explores the magnitude of the African American hand in the food and foodways of the United States and beyond. Profiles of chefs and restaurant owners (including beloved Chef Leah Chase) accompany explorations of different cuisines, cookware, and tools used in the procurement and service to food. The museum re-opened to the public on May 14, 2021.

Red Beans & Rice is a Dish of the Diaspora

Explains Museum Curator Joanne T. Hyppolite, Ph.D., “In the Foodways gallery, there’s a story about red beans and rice. And we talk about the fact that red beans and rice itself is a diasporic food or foodway – because it’s made from all of these confluences of different cultures that landed in Louisiana – the French, the Spanish, and the Caribbean. We know the beans themselves probably arrived from Haiti, we know the spices had a lot of Spanish influence, the sauces have a lot of French influence, and then of course you have the African hand cooking all of that and mixing it all together and creating this entirely new cuisine we now know as Creole cuisine.”

Attributed to Hunter, Clementine, American, ca. 1886 – 1988 Data Source: National Museum of African American History and Culture Credit Line: Collection of the Smithsonian National Museum of African American History and Culture, Gift of the Rand and Dana Jack family, in honor of Rand’s grandmother, Blythe Rand, who early recognized and supported the special talents of Clementine Hunter. © Cane River Art Corporation

A Monday “Washday” Tradition

Caribbean recipes for beans and rice were brought to New Orleans in the late 1700s by French-speaking Haitians and were quickly adapted by locals, who appreciated the thrifty, convenient practice of tossing meaty ham bones leftover from Sunday suppers into simmering pots of red kidney beans. Because the beans could be left to cook, undisturbed, over a low flame for hours, local housewives and housekeepers cooked them on Mondays — while simultaneously tackling the Monday drudgery known as “laundry day.” Despite the modern convenience of washing machines and dryers, the Monday red beans tradition continues to this day. In fact, several washday paintings by Clementine Hunter are on display at the Smithsonian National Museum of African American History & Culture.

Proud to Be a Part of Creole Cuisine

In the Foodways gallery, a bag of Camellia Brand Red Kidney Beans is featured alongside a cookbook called Red Beans & Ricely Yours – Recipes from New Orleans that Louis Armstrong Loved by Christopher Blake, and a photo of our beloved Monday meal. The exhibit also notes that as many as 90% of New Orleanians use Camellia Brand Red Kidney Beans.

Gather ’round with Pableaux Johnson (New Orleans food writer, photographer and one of Epicurious’ recent Top 100 Greatest Home Cooks of All Time) at his next stop in Houston, Texas. His Red Beans Road Show will be staging a Monday-night takeover on January 27, 2020, when Brennan’s chef Joe Cervantez and host Alex Brennan-Martin and their crew will open Brennan’s of Houston for a night of food, friends and fun.

This family style throw-down will feature a chef-created appetizer, Pableaux’s famous red beans & rice with cornbread, and something sweet – plus maybe a surprise or two. Pableaux always keeps it interesting!

Order tickets online while they last, and come break cornbread and make memories with friends and strangers alike.

Photo courtesy of Brennan’s of Houston

Hungry for more details? Here’s everything else you need to know about the Red Beans Road Show:

Good, Simple Food & New Friends

Louisiana food writer, photographer and “general n’er-do-well” Pableaux Johnson meets up with local restaurant chefs in each town or city he visits, to host an informal, family-style feast featuring “good, simple food, camaraderie and appropriate misbehavior.” 

Pableaux Is a Hoot!

Buy your tickets and show up to eat, drink and shoot the breeze with culinary and culture enthusiasts. As ringleader and organizer of the shenanigans, Pableaux gives a short presentation on Louisiana foodways that will leave you hankering for all things Louisiana, and then it’s a fun night of breaking bread (Pableaux’s grandpa’s skillet cornbread, that is), eating down-home, delicious food and drinking a cold beer with a roomful of friendly strangers. 

Local Chefs Are in on It

Pableaux cooks his signature Red Beans & Rice made with Camellia Brand Red Kidney Beans, and his local chef partners serve up a simple starter (like deviled eggs or hand pies) and a dessert (like bread pudding or homemade pie). 

Take the Tradition Home with You

Everyone who attends gets a bag of Camellia Red Kidney Beans and a recipe card to make Red Beans & Rice, so you can start your own tradition at home!

Everyone who attends gets a bag of Camellia Red Kidney Beans and a recipe card for Red Beans & Rice, so they can start their own tradition at home!

L.H. Hayward & Company, 96-year-old packager of the popular Camellia Brand of beans, peas and lentils, has acquired Dagostino Italian Specialties, LLC, a Baton Rouge-based company that produces handmade air-dried pasta and small-batch sauces, as well as supplies the finest olive oils, balsamic vinegars and Italian specialties directly from Italy. L.H. Hayward & Company will take over operations for Dagostino Italian Specialties effective immediately. Dagostino’s employees will transition to L.H. Hayward, and the company will remain intact as a wholly-owned entity.

“L.H. Hayward is delighted to welcome the Dagostino brand into our family, especially given the rich Italian history and culture of New Orleans,” said Vince Hayward, fourth-generation owner and CEO of L.H. Hayward & Company. “Since 1926, Dagostino has produced the freshest, most authentic pasta and sauces, and we look forward to continuing that tradition. L.H. Hayward’s strategic alignment with Dagostino will provide us with the opportunity to offer bean-based pasta, more readily be in the gift box business and allow us to open up Baton Rouge distribution for our growing portfolio of brands.”

Dagostino has used old-world techniques to produce the finest, freshest artisan pasta for almost a century. The family traditions that originated in Sicily are still being adhered to today as a symbol of the company’s commitment to its Italian heritage. Dagostino’s pasta is made using only the finest durum wheat (100% Semolina), and is air-dried over rods in wooden cellars, just as it was done in Sicily for centuries. Celebrated for its delicate texture and classic flavor, the brand’s pasta is handmade, all-natural and preservative-free. Additionally, Dagostino’s creates one of the most authentic sauces available outside of Italy using timeless family recipes. The sauces are made in small batches with a unique blend of fresh herbs and spices, resulting in a delicate texture and robust flavor.

Robert Dagostino, Charles Dagostino and Daniel Thompson bought the Fresina Pasta Company in 2013 in an effort to expand operations, and in 2015, changed the name to Dagostino Pasta Company. “We’re extremely pleased to be part of the L.H. Hayward family and look forward to continuing to provide our quality products in Louisiana and beyond,” said Robert Dagostino.

The acquisition of Dagostino is part of L.H. Hayward & Company’s ongoing efforts to expand its legendary portfolio while providing consumers with the highest quality products. In 2018, L.H. Hayward & Company acquired Gulf Coast Blenders, a New Orleans-based company that produces a wide array of dry ingredient blends and mixes for some of the area’s most famous restaurants. Founded in New Orleans in 1923, Camellia Brand is best known for its red kidney beans, used most often in the iconic red beans and rice dish. Camellia Brand packages 19 different non-GMO certified, 100 percent U.S.-farmed beans, peas and lentils that are washed six times and rank above USDA grade in quality and freshness.

No event exemplifies the Camellia Brand motto of “Gather ‘Round” better than food-writer and natural-born cook Pableaux Johnson’s Red Beans Road Show Pop-up Suppers, now heading to Reusing’s in Durham, NC, on Sept. 6, and to Alewife in Richmond, VA, on Sept. 8. Get your tickets to come break cornbread and make memories with friends and strangers alike. Plus, it’s for a good cause! For each event, the Road Show donates to a local cause of the chef’s choice.

“When you sit around Johnson’s table… you’re not supposed to fiddle with your phone. You talk. You meet people. You drink. You eat. You remember what it’s like to connect with strangers over a meal.” –  The Washington Post

Sept. 6  – Reusing’s at The Durham Hotel, Durham, NC   

On September 6, 2019, Pableaux Johnson will partner with local Chef Andrea Reusing for a one-night-only, New Orleans-style gastronomic gathering at Reusing’s in The Durham. The family-style feast commences at 6:30 p.m., with the sit-down, 3-course feast beginning at 7:00 p.m.

Tickets for the Red Beans Roadshow at Reusing’s are available for $55++ per person, and include a home-style, three-course meal, featuring Chef Andrea’s choice of an appetizer followed by Red Beans and Rice, Cornbread, Chef Andrea’s dessert and maybe a surprise or two. Wine and beer are included. Vegan and vegetarian options are available, upon request. Seating is limited. 

Sept. 8  – Alewife, Richmond, VA  

On September 8, 2019, Pableaux Johnson will partner with local Chef Lee Gregory for a one-night-only, New Orleans-style gastronomic gathering at Alewife in Richmond. The family-style feast commences at 6:30 p.m., with the sit-down, 3-course feast beginning at 7:00 p.m.

Tickets for the Red Beans Roadshow at Alewife are available for $55++ per person, and include a home-style, three-course meal, featuring Chef Lee’s choice of appetizer followed by Red Beans and Rice, Cornbread, Chef Lee’s dessert and maybe a surprise or two. Wine and beer are included. Vegan and vegetarian options are available, upon request. Seating is limited. 

Hungry for more details? Here’s everything else you need to know about the Red Beans Road Show:

Good, Simple Food & New Friends

Louisiana food writer, photographer and “general n’er-do-well” Pableaux Johnson meets up with local restaurant chefs in each town or city he visits, to host an informal, family-style feast featuring “good, simple food, camaraderie and appropriate misbehavior.” 

Pableaux Is a Hoot!

Buy your tickets and show up to eat, drink and shoot the breeze with culinary and culture enthusiasts. As ringleader and organizer of the shenanigans, Pableaux gives a short presentation on Louisiana foodways that will leave you hankering for all things Louisiana, and then it’s a fun night of breaking bread (Pableaux’s grandpa’s skillet cornbread, that is), eating down-home, delicious food and drinking a cold beer with a roomful of friendly strangers. 

Local Chefs Are in on It

Pableaux cooks his signature Red Beans & Rice made with Camellia Brand Red Kidney Beans, and his local chef partners serve up a simple starter (like deviled eggs or hand pies) and a dessert (like bread pudding or homemade pie). 

Take the Tradition Home with You

Everyone who attends gets a bag of Camellia Red Kidney Beans and a recipe card to make Red Beans & Rice, so you can start their own tradition at home!

Everyone who attends gets a bag of Camellia Red Kidney Beans and a recipe card for Red Beans & Rice, so they can start their own tradition at home!

“When you sit around Johnson’s table… you’re not supposed to fiddle with your phone. You talk. You meet people. You drink. You eat. You remember what it’s like to connect with strangers over a meal.” –  The Washington Post

“Natural born cook, writer and photographer” Pableaux Johnson leads the shenanigans and serves his guests Red Beans & Rice made with Camellia Brand Red Kidney Beans. Photo Credit: Jimmy Bannos

RED BEANS ROAD SHOW POP-UP SUPPER:

August 27  – Johnny’s Half Shell, Adams Morgan, N.W. Washington D.C.   GET TICKETS    

On August 27, 2019, Pableaux Johnson will bring his Monday-night New Orleans tradition back to its home in D.C. at Johnny’s Half Shell. He’ll be collaborating with local Chef Ann Cashion for a one-night-only, New Orleans-style gastronomic gathering. The family-style feast commences at 6:30 p.m., with the sit-down, 3-course feast beginning at 7:00 p.m.

Tickets for the Red Beans Roadshow at Johnny’s Half Shell are available for $60++ per person, and include a home-style, three-course meal, featuring an appetizer of Deviled Eggs followed by Red Beans and Rice, Cornbread, and a dessert surprise whipped up by Guest Chef David Guas of Arlington’s Bayou Bakery. Wine and beer are included. Vegan and vegetarian options are available, upon request. Seating is limited. Purchase tickets in advance online here.

Hungry for more details? Here’s everything else you need to know about the Red Beans Road Show:

Good, Simple Food & New Friends

Louisiana food writer, photographer and “general n’er-do-well” Pableaux Johnson meets up with local restaurant chefs in each town or city he visits, to host an informal, family-style feast featuring “good, simple food, camaraderie and appropriate misbehavior.” 

Pableaux Is a Hoot!

Buy your tickets and show up to eat, drink and shoot the breeze with culinary and culture enthusiasts. As ringleader and organizer of the shenanigans, Pableaux gives a short presentation on Louisiana foodways that will leave you hankering for all things Louisiana, and then it’s a fun night of breaking bread (Pableaux’s grandpa’s skillet cornbread, that is), eating down-home, delicious food and drinking a cold beer with a roomful of friendly strangers. 

Local Chefs Are in on It

Pableaux cooks his signature Red Beans & Rice made with Camellia Brand Red Kidney Beans, and his local chef partners serve up a simple starter (like deviled eggs or hand pies) and a dessert (like bread pudding or homemade pie). 

‘

Everyone who attends gets a bag of Camellia Red Kidney Beans and a recipe card for Red Beans & Rice, so they can start their own tradition at home!

“When you sit around Johnson’s table… you’re not supposed to fiddle with your phone. You talk. You meet people. You drink. You eat. You remember what it’s like to connect with strangers over a meal.” –  The Washington Post

Pableaux Johnson leads the “shenanigans” and serves his guests Red Beans & Rice made with Camellia Brand Red Kidney Beans.

RED BEANS ROAD SHOW “TEXAS TWO-STEP” POP-UP SUPPERS:

August 18  – San Antonio, Texas: Cured at Pearl  

On August 18, 2019, Pableaux Johnson will make his way to the heart of San Antonio, collaborating with chef Steve McHugh of Cured at Pearl, for a one-night-only, New Orleans-style gastronomic gathering. A homecoming of sorts – Johnson is an alumnus of Trinity University – the family-style feast commences at 6:30 p.m., with the sit-down, 3-course feast beginning at 7:00 p.m.

Tickets for the Red Beans Roadshow at Cured are available for $55++ per person, and include a home-style, three-course meal, featuring an appetizer of Fried Quail Legs with Local Honey and Rosemary, followed by Red Beans and Rice, Cornbread, Fried Apple Cajeta Hand Pie for dessert, and wine and beer. Vegan and vegetarian options are also available, upon request. Seating is limited. Purchase tickets in advance online here.

Keeping community first, a portion of the evening’s proceeds will go to support Cured’s current Gastro Giving recipient, Say Sí – a leading youth development organization that is committed to creating a premier, inclusive, dynamic, and nurturing educational environment for San Antonio’s young people

August 20 – Dallas, Texas: Café Momentum

On August 20, Pableaux Johnson will make his way to the heart of downtown Dallas, collaborating with host chefs Chad Houser and Aaron “Fuzz” Collins of Café Momentum, for a one-night-only, New Orleans-style gastronomic gathering. The family-style feast commences at 6:30 p.m., with the sit-down, 3-course feast beginning at 7:00 p.m.

Tickets for the Red Beans Roadshow at Café Momentum are available for $55++ per person, and include a home-style, three-course meal, featuring starters of Deviled Eggs Two Ways: Classic and State Fair Style, and Crab Cakes with Creole Rémoulade, followed by Red Beans and Rice, Cornbread, Louisiana Bread Pudding with Bourbon Crème Anglaise for dessert, beverages from Austin East Ciders, as well as wine and beer. Vegan and vegetarian options are also available, upon request. Seating is limited. Purchase tickets in advance online here.

Keeping community first, a portion of the evening’s proceeds will go to support Café Momentum’s mission, dedicated to transforming young lives by equipping the community’s most at-risk youth with life skills, education, and employment opportunities to help them achieve their full potential.

Hungry for more details? Here’s everything you need to know about the Red Beans Road Show:

Good, Simple Food & New Friends

Louisiana food writer, photographer and “general n’er-do-well” Pableaux Johnson meets up with local restaurant chefs in each town or city he visits, to host an informal, family-style feast featuring “good, simple food, camaraderie and appropriate misbehavior.” 

Pableaux Is a Hoot!

Buy your tickets and show up to eat, drink and shoot the breeze with culinary and culture enthusiasts. As ringleader and organizer of the shenanigans, Pableaux gives a short presentation on Louisiana foodways that will leave you hankering for all things Louisiana, and then it’s a fun night of breaking bread (Pableaux’s grandpa’s skillet cornbread, that is), eating down-home, delicious food and drinking a cold beer with a roomful of friendly strangers. 

Local Chefs Are in on It

Pableaux cooks his signature Red Beans & Rice made with Camellia Brand Red Kidney Beans, and his local chef partners serve up a simple starter (like deviled eggs or hand pies) and a dessert (like bread pudding or homemade pie). 

Camellia Brand Expands Distribution western United States

For the first time in its 96-year history, Camellia Brand’s high-quality beans, peas and lentils will be available in the western United States. Food service customers will be able to obtain the brand’s 19 varieties of premium, non-GMO products through the Denver division of Shamrock Foods Company, one of the top 10 largest food service distributors in the country.

“Our expansion into the western United States is a tremendous milestone for Camellia,” said Vince Hayward, CEO and fourth-generation owner of Camellia Brand’s parent company, L.H. Hayward & Company. “This partnership with Shamrock allows us to expand our footprint and bring our versatile portfolio of premium beans, peas and lentils to a much larger audience.”

New Shamrock Locations

Established in New Orleans in 1923, Camellia Brand is currently available throughout the much of the Southeast and Mid-Atlantic regions. Through Shamrock Foods Company, Camellia’s products will be able to offer its dry beans, peas and lentils to restaurant, hospitality and institutional foodservice customers in Arizona, California, Colorado, Idaho, Kansas, Montana, Nebraska, Nevada, New Mexico, North Dakota, Oregon, South Dakota, Texas, Utah, Washington and Wyoming.

Premium Quality Beans

Alon Shaya, James Beard Award-winning chef and Camellia Brand ambassador, uses the brand’s products in both his Denver and New Orleans restaurants, Safta and Saba. “We’re so happy to have our favorite beans in Denver now! Just when you thought our hummus at Safta couldn’t get any better, Camellia beans have arrived and are being whipped into creamy garbanzo goodness as we speak,” Shaya said. “We’re so excited to add more than just Camellia garbanzo beans to our menu, and to share this amazing product with our friends and neighbors here in Denver.”

Any of Camellia Brand’s 19 varieties of dry beans, peas and lentils are available in 1-lb. retail packaging, 25-lb. food service packaging, and 2,000-lb. totes for industrial processors; the minimum weight to ship is only 500 pounds. The family-owned company is dedicated to bringing people together through notorious, economical meals created with their premium products.

Camellia Brand beans, peas and lentils, is expanding the distribution of their best-selling, iconic Red Kidney Beans to Food Lion groceries.

New Bean Variety at Food Lion

The company’s non-GMO certified, 100 percent U.S.-farmed red beans will accompany a variety of other Camellia Brand beans, peas and lentils on Food Lion shelves in more than 1,000 Food Lion stores by the end of May.

“The addition of beloved Red Kidney Beans to Food Lion stores is part of Camellia’s ongoing effort to expand our versatile portfolio of products and bring quality goods to consumers across the United States,” said Vince Hayward, fourth-generation owner and CEO of Camellia Brand. “In New Orleans, we love our red beans, and we are thrilled to be able to supply a product rich in tradition, nutrition and value that appeal to chefs and home cooks alike.”

In addition to Camellia’s Pinto Beans, Large Lima Beans and Blackeye Peas, more than 1,000 Food Lion locations throughout the Southeastern United States will begin carrying the brand’s beloved Red Kidney Beans. Consumers in Delaware, Georgia, Kentucky, Maryland, North Carolina, Pennsylvania, South Carolina, Tennessee, Virginia and West Virginia will now be able to enjoy the bean the brand is best known for.

Premium Quality Beans

Established in New Orleans in 1923, Camellia distributes 19 varieties of premium dry beans, peas and lentils across much of the United States. In addition to Food Lion, other recent Camellia growth includes chainwide distribution at Tom Thumb, Albertsons, Winn-Dixie, and H-E-B. Walmart locations across the South, Piggly Wiggly stores in Alabama and independent grocers have also helped strengthen the brand’s reach.

The popularity of New Orleans’ iconic red beans and rice has made Camellia’s red kidney bean the top-selling red bean in the country. Camellia Brand’s beans, peas and lentils are cleaned six times and rank above USDA grade in quality and freshness, no soaking necessary. The family-owned company is dedicated to bringing people together through hearty, economical meals created with their premium products.

Camellia Brand has expanded its products in Sam’s Club stores to include the new 4-pound Large Lima Bean pack size.

New Sam’s Club Location

Camellia Brand’s non-GMO certified, 100 percent U.S. farmed, gluten-free beans will be in 14 Sam’s Club stores throughout Louisiana, Mississippi and Alabama. Camellia originated in New Orleans in 1923 when L.H. Hayward & Co., began selling red beans at the Old French Market. Since then, Camellia Brand Beans have expanded to stores across the United States.

“We want everyone to be able to enjoy our premium-quality products. For this reason, it’s always our goal to get more of our products on the shelves of stores in as many locations as possible,” said Vince Hayward, fourth-generation owner and CEO of L.H. Hayward & Co. “Beans are something you can always buy in bulk and have on hand. We look forward to expanding a variety of 4-pound options to supermarket shelves on a widespread scale.”

Premium Quality Beans

Established in 1923, Camellia Brand distributes premium dry beans, peas and lentils throughout the South, and has recently expanded to the Northeastern United States. The New Orleans-based company has grown tremendously since its inception. The 4-pound Large Lima pack is the first variety to be offered in addition to Camellia’s Brand iconic Red Beans currently available in Sam’s Clubs. Along with the Large Limas, Camellia plans to introduce several beans, pea and lentil varieties based on consumer demand. A couple of the new product offerings in Sam’s Clubs are: Pinto Beans, Blackeye Peas, Lentils, Black Beans and Small Reds.

“Creating a new pack offering for Sam’s Club with our Large Lima Beans was driven by high consumer demand of our 1-pound Large Lima in these southern states” added Robert Blake, director of sales with L.H. Hayward & Co. “We love adding products to shelves because our consumers want more.”

Dedicated to bringing people together through their beans, Camellia Brand encourages families and friends to “Gather ‘Round,” cook and enjoy a meal together. Unlike other dry beans, the 19 types of beans, peas and lentils are each cleaned six times to ensure they do not have to be soaked or rinsed prior to cooking.

New Orleans: Come get some Free Red Beans and Rice!

Weds, Nov 21 from 11am – 1pm at five locations

Take a break from holiday cooking and Gather ‘Round

We’re partnering with Dickie Brennan & Company to distribute free bowls of hot red beans and rice in each of New Orleans’ five city council districts to celebrate the holiday season. After all, nothing’s better than cooking up a big pot of red beans and rice to get everyone together. 

Join City Councilwoman Cyndi Nguyen, Chef Dickie Brennan, and Camellia’s CEO Vince Hayward at Rosa F. Keller Library and Community Center for a warm bowl of red beans and rice as we kick off the Thanksgiving holiday.  

Camellia will be serving free red beans and rice on Wednesday, November 21 from 11:00 am until 1:00 pm at the locations below: 

GATHER ‘ROUND EVENT LOCATIONS

Broadmoor – District B
Rosa F. Keller Library (Main Location)
4300 S Broad Ave, New Orleans, LA 70125
Facebook Event Page: RSVP & More Info

Algiers – District C
Algiers Public Library
3014 Holiday Dr., New Orleans, LA 70131
Facebook Event Page: RSVP & More Info

Carrollton / Hollygrove – District A
Carrollton/Hollygrove Senior Center
3300 Hamilton St., New Orleans, LA 70118
Facebook Event Page: RSVP & More Info

Gentilly – District D
Norman Mayer Public Library
3001 Gentilly Blvd., New Orleans, LA 70122
Facebook Event Page: RSVP & More Info

Lower Ninth Ward – District E
Sanchez Recreation Center
1616 Caffin Ave., New Orleans, LA 70117
Facebook Event Page: RSVP & More Info

Camellia’s Vince Hayward and Restaurateur Dickie Brennan invite you to Gather “Round. And watch for three classic ways to garnish Red Beans and Rice.

Camellia Brand is widening the distribution of three types of beans to Food Lion groceries this fall. A selection of the company’s non-GMO certified, 100 percent U.S.-farmed beans will arrive on shelves in more than 1,000 Food Lion stores at the end of November.

“The addition of our large lima beans, pintos beans and black-eyed peas to Food Lion stores is part of Camellia’s ongoing effort to expand our versatile portfolio of products and bring quality goods to consumers across the United States,” said Vince Hayward, fourth-generation owner and CEO of Camellia Brand. “Because they’re rich in both nutrition and value, Camellia’s beans, peas and lentils appeal to chefs and home cooks alike.”

New Food Lion Locations

In addition to Camellia’s pinto beans, more than 1,000 Food Lion locations throughout the Southeastern United States will begin carrying large lima beans and black-eyed peas. Consumers in Delaware, Georgia, Kentucky, Maryland, North Carolina, Pennsylvania, South Carolina, Tennessee, Virginia and West Virginia will be able to purchase Camellia products at various Food Lion stores.

Established in New Orleans in 1923, Camellia distributes 19 varieties of premium dry beans, peas and lentils across much of the United States. In addition to Food Lion, other recent Camellia growth includes chainwide distribution at Tom Thumb, Albertsons, Winn-Dixie, H-E-B and Publix. Walmart locations across the South, Piggly Wiggly stores in Alabama and independent grocers have also helped strengthen the brand’s reach.

Premium Quality Beans

The popularity of New Orleans’ iconic red beans and rice has made Camellia’s red kidney bean the top-selling red bean in the country. Camellia Brand’s beans, peas and lentils are cleaned six times and rank above USDA grade in quality and freshness, no soaking necessary. The family-owned company is dedicated to bringing people together through hearty, economical meals created with their premium products.

Vince Hayward and CJ Gallo, former owner and CEO of Gulf Coast Blenders

L.H. Hayward & Company, 95-year-old packager of the popular Camellia Brand of beans, peas and lentils,has acquired Gulf Coast Blenders, a New Orleans-based company that produces a wide array of dry ingredient blends and mixes for some of New Orleans’ most famous restaurants. L.H. Hayward will take over operations for Gulf Coast Blenders effective immediately. The acquisition of Gulf Coast Blenders is part of L.H. Hayward & Company’s ongoing efforts to expand its legendary portfolio while providing consumers with the highest quality products.

“We’re thrilled to welcome into our family an organization with the same dedication to quality and excellence as Camellia Brand,” said Vince Hayward, fourth-generation owner and CEO of L.H. Hayward & Company. “For years, Gulf Coast Blenders has earned an outstanding reputation for producing premium quality custom dry ingredient blends for the city of New Orleans and beyond. Our intention is to both continue this tradition and expand distribution for others to enjoy the products we produce.”

Both companies are deeply rooted in New Orleans and are committed to continuing the legacy of its unique and authentic culinary scene. For almost 28 years, Gulf Coast Blenders has been dedicated to producing spices, seasonings, and fish and chicken fry mixes in line with traditional New Orleans cuisine, especially in its Creole roots. Founded in New Orleans in 1923, Camellia Brand is best known for its red kidney beans, used most often in the iconic red beans and rice dish. Camellia Brand red kidney beans are now the top-selling red bean in the country.

Vince Hayward and CJ Gallo shaking hands inside Gulf Coast Blenders

“Gulf Coast Blenders has been my heart and soul for years and I’ll continue to remain active in the business,” said CJ Gallo, former owner and CEO of Gulf Coast Blenders. “Selling was a difficult decision, but Camellia Brand’s dedication to tradition, high-quality products and bringing people together made the decision easier. I have no doubt that Camellia will continue to thrive in New Orleans and across the U.S., and it excites me that more consumers will be able to enjoy the blends and mixes I’ve dedicated much of my life to.”

Camellia Brand packages 19 different non-GMO certified, 100 percent U.S.-farmed beans, peas and lentils thatare washed six times and rank above USDA grade in quality and freshness, no soaking necessary. The family-owned company is dedicated to bringing people together through hearty, economical meals created with their premium products for over 95 years.

Photo credit: Timothy Gendron

2018 Slow Food Nations Festival, Denver, CO

From July 13th-15th we packed up our beans and headed to Denver for an incredible weekend of food, friendship and flavor at the Slow Food Nations Festival. We gathered with nearly 200 notable chefs and speakers like Alon Shaya, Poppy Tooker, Rick Bayless, The Ya-Ka-Mein Lady -Linda Green, Mexican Chef Benedicta Alejo Vargas and 20,000 of our closest foodie friends to celebrate global food culture.

We kicked off the weekend with a Beans Around the World Demonstration at Larimer Square with Chef Alon Shaya and Louisiana Eats! Host, Poppy Tooker. They pair gave away Alon’s Classic Hummus recipe made with Camellia Garbanzo beans  and Poppy’s delicious Cannellini Bean Muffalata Salad featuring our famous white kidney bean. Then, they took the audience on taste tour of Israel with a taste of Hummus Ful and explored how new and old cultures collide with Pinto Bean Calas rice fritter to top it off.

Chef Alon Shaya & Food Personality Poppy Tooker at the Beans Around The World Food Demonstration

Alon Shaya demonstrates how to make his Classic Hummus Recipe

Pinto Bean Calas

Then we headed to the When Disaster Strikes Summit to discuss the role food plays in the aftermath of a disaster and how that can shape lasting food traditions.

At the summit reception we also got the chance to taste some of the delicious red beans from soul food extraordinaire and New Orleanean favorite The Ya-Ka-Mein Lady, Linda Green alongside Comal Kitchen’s pinto bean dish.

The Ya-Ka-Mein Lady, Linda Green serves up red beans from Camellia Brand

Later that evening it was time to let loose at the Global Street Food Social. We joined up with Fortuna Chocolate to serve up Camellia Pinto beans to accompany carnitas tacos. The tacos were wrapped in fresh handmade tortillas by Chef Benedicta Alejo Vargas. World renowned Mexican Food Expert, Chef Rick Bayless even stopped by to taste.

Chef Rick Bayless discusses tortilla technique with Chef Benedicta Alejo Vargas

We made sure to take in all the sites, sounds and tastes of the event, and we left with full hearts, and even full-er bellies. To get a whiff of the sites and smells, checkout our video below:

Get a detailed look at our involvement with Slow Food Nations 2018 and the event see our related post linked above. And, to find out more about Slow Food global food movement visit the Slow Food Nations website for more information.

We want to thank our ambassadors and Slow Food partners for an amazing weekend. We can’t wait to see what next year holds!

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Biz New Orleans covers Camellia’s expansion in Tom Thumb and Albertsons Stores in Dallas, TX.

Click here to read the full article.

Camellia Brand Expands Distribution in Dallas Market

Camellia Brand is adding five new types of beans to two large retailers in the Dallas market this fall. A wider selection of the company’s non-GMO certified, 100 percent U.S.-farmed beans will be on shelves in Tom Thumb and Albertsons by the end of September. The addition of new beans to the Dallas market is part of Camellia’s ongoing effort to expand its legendary portfolio of products across the United States.

Legendary Beans

“We’re traditionally known for our red beans, but we sell a variety of premium beans, peas and lentils. We’re thrilled to distribute some of Texas’ most popular varieties like pintos and black beans to Dallas,” said Vince Hayward, fourth-generation owner and CEO of Camellia Brand. “Our shared passion for supplying our customers with the highest quality products makes both Tom Thumb and Albertsons the perfect stores in which to expand.”

Bean Varieties Added to Dallas Retailers

In addition to large lima beans and Camellia’s legendary red kidney bean, 71 Tom Thumb stores and 54 Albertsons stores in the Dallas area will begin carrying pinto beans, black beans, baby lima beans, Great Northern beans and lentils.

“We are consistently seeking quality products, and Camellia’s beans fit the bill,” said Gary Bannister, assistant sales manager of Tom Thumb. “I am confident our customers will be enthusiastic about a larger selection of Camellia products on our shelves.”

Join us at Slow Food Nations in Denver on July 13 -15, 2018 and taste bean dishes from around the world (like Alon Shaya‘s famous hummus), hear Poppy Tooker talk about New Orleans food traditions pre and post-Katrina, and join us at the Global Street Food Social to enjoy wonderful cross-cultural dishes!

Beyond providing the highest quality beans, peas and lentils for 95 years, Camellia Brand is committed to helping build a better, sustainable food system, and we’re proud to make a non-GMO product that’s healthy for both humans and the environment. Because these tenets are central to our values, we’ve partnered with Slow Food Nations for a second time to support their mission of good, clean, and fair food for all.

The Slow Food Global Movement

Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from, and how our food choices affect the world around us. Since its beginnings, Slow Food has grown into a global movement involving millions of people in over 160 countries, and Camellia® Brand is proud to support Slow Food’s mission and to be a silver sponsor of its Slow Food Nations Food Festival this July.

About the Slow Food Nations Festival

On the weekend of July 13th-15th, Slow Food USA welcomes the world to Denver, Colorado for Slow Food Nations, a festival to taste and explore a world of good, clean and fair food for all. With dozens of hands-on culinary workshops, delicious tastings, local tours, insightful talks, and plenty of dinners and parties, Slow Food Nations connects farmers and families, leaders and eaters to share our stories and shape the future of food. This year’s theme is Food for Change — as daily consumers and co-producers, we’ll explore the practical and delicious steps we can take to make an impact on climate change. We’re also celebrating how food is a bridge to cultures and communities and how we all fit into the global food movement. The festival is free and open to the public, with select ticketed workshops, talks and tastings.

Camellia-Sponsored Events

As part of our partnership with Slow Food Nations Festival again this  year, we’re excited to sponsor the following tasting and educational events:

When Disaster Strikes

At this discussion panel summit, get first-person accounts of the aftermath of natural disasters in New Orleans, Puerto Rico, Napa, and Japan, from leading voices like Louisiana Eats! radio show personality Poppy Tooker. Hear about the deep connection New Orleanians have with red beans and pintos, and how important their contribution was to the culinary and cultural landscape as the city rebuilt. Linda Green (the Ya-Ka-Mein Lady) will be cooking and serving up soulful red beans during the reception, and we’ll be discussing the lasting and changing food traditions in New Orleans, pre and post-Katrina.

Date/Time: July 14, 2018, 2:30 pm – 5:00 pm

Place: 2nd Floor @ College of Architecture and Planned (UCD)

Tickets: $75 per person

Global Street Food Social

At the Global Street Food Social, chefs from around the world will be serving up cross-cultural dishes made with Camellia beans. Join us for a tasting event that explores artisanal street foods of the world, paired with interesting and delightful global cocktails. And don’t miss our friends at the food stall sponsored by Comal — a Latin-American lunch eatery and restaurant incubator that works with low-income women from blighted local communities to help them launch food businesses.

Place: Larimer Square, 1430 Larimer St.

Open to the Public

https://www.facebook.com/CamelliaBeans/videos/10155151781091231/

Eat, Drink & Vote for Your Favorites

This year, join us at Top Taco — a culinary extravaganza where you can sample unlimited gourmet tacos and unlimited signature cocktails created by 50+ New Orleans restaurants! Taste, enjoy and then vote for your favorites in four award categories, including: Top Creative Taco, Top Traditional Taco, Top Margarita and Top Creative Cocktail. With amazing live music from Los Poboycitos, The Iguanas, Otra and Muevelo, creative tequila lounge areas, and some of the best chefs and mixologists in the city, Top Taco is the can’t-miss festival this spring. Proceeds from the event benefit One Heart Nola, an organization that serves children in need. And Camellia Beans is excited and proud to be a presenting sponsor. Be sure to get tickets and join us!

Date & Time: Thursday, March 15, 6-10 pm

Location: 1 Canal Street, Woldenberg Park, New Orleans, LA

Chef Guillermo Peters of Canal Street Bistro

This year at the Camellia tent, meet two great local chefs as they offer up delicious top tacos made with Camellia beans. The first is Chef Guillermo Peters of Canal Street Bistro, a restaurant that serves refined global cuisine in the heart of Mid-City. His Mexican and German roots make taco magic, and he’ll be serving authentic favorites like Frijoles de Olla, Enfrijoladas and Chipotle Bean Dip.

Chef Guillermo Peters of Canal Street Bistro

Frijoles de Olla

Enfrijoladas

Chipotle Bean Dip

 Chef Lindsey McLellan from El Pavo Real

Also featured at the 2018 Camellia tent will be Chef Lindsey McLellan of El Pavo Real NOLA, a family restaurant in Broadmoor that offers authentic, affordable, scratch-made Mexican food. Chef McLellan, whose husband is Mexican, cooked at several Mexican restaurants in New York before her long stint at the local Spanish restaurant Lola. The mystery tacos she’ll be serving won’t disappoint, so come taste and vote! In the meantime, check out the Black Bean Soup on the restaurant’s menu, garnished with crema, green onion and tortilla strips, and shown below — as well as the brisket tacos — a dish that Chef McLellan occasionally serves as a delicious daily special.

El Pavo Real – Brisket Tacos and Black Bean Soup

Chef Lindsey McLellan and Chef Mario Aranda of El Pavo Real NOLA

Join us at Slow Foods Nations in Denver on July 14 -16, 2017 and come have a bowl of Emily & Alon Shaya’s Beans and Rice, meet master gardener and seed saver John Coykendall, and have the ultimate southern brunch with Chef John Currence at our Big Bad Breakfast block party!

What is Slow Food?

Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from, and how our food choices affect the world around us. Since its beginnings, Slow Food has grown into a global movement involving millions of people in over 160 countries, and Camellia® Brand is proud to support Slow Food’s mission and to be a sponsor of its Slow Food Nations Food Festival this July.

About the Slow Food Nations Festival

On the weekend of July 14th-16th, Slow Food USA welcomes the world to Denver, Colorado for Slow Food Nations, a festival to taste and explore a world of good, clean and fair food for all. With dozens of interactive workshops, delicious tastings, local tours, educational talks, and plenty of meals and parties, Slow Food Nations connects farmers and families, leaders and eaters to share our stories and shape the future of food. The festival is free and open to the public, with select ticketed workshops, talks and tastings.

Camellia-Sponsored Events

As part of our partnership with Slow Food Nations, we’re proud and excited to sponsor the following events at the festival:

The National Premiere of the PBS documentary Deeply Rooted: John Coykendall’s Journey to Save Our Seeds & Stories

Join us for a screening of the film and meet John Coykendall, the Master Gardener at Blackberry Farm resort, renowned heirloom seed saver, and classically trained artist. John has preserved the seeds and stories of a small Louisiana community for four decades, and Camellia is proud to support his efforts to preserve our culinary heritage through this documentary produced by Louisiana Public Broadcasting.

Date/Time: Saturday, July 15th, 3:00 pm – 4:30 pm

Place: MSU Hospitality Learning Center

Tickets: $15 per person

Big Bad Breakfast Block Party

Join us for a Big Bad Breakfast block party with John Currence, James Beard Award winner and Top Chef Masters contestant. John gathers his friends to cook up the ultimate southern brunch and bloody mary bar. Recipes from his best-selling book, Big Bad Breakfast, will be highlighted in this all-inclusive brunch party. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners’ hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. One of the signature dishes of the event will be red beans and rice with a poached egg on top!

Date/Time: Sunday, July 16th, 11:00am – 1:00 pm

Place: Larimer Square, 1430 Larimer St.

Tickets: $69 per person

Making New Orleans-Style Red Beans & Rice with Alon & Emily Shaya

Get the inside scoop on how to make red beans and rice from Alon and Emily Shaya. Alon Shaya is the 2015 James Beard award winner for “Best Chef – South”, as well as executive chef and partner at New Orleans’ restaurants Domenica, Pizza Domenica, and Shaya, a modern Israeli restaurant. Emily (a good cook in her own right) is the owner of Pret a Fete event rentals. Alon and his wife Emily haven fallen in love with New Orleans culture, food, and music and will be demonstrating how to make Emily’s go-to dish on Monday nights, New Orleans Style-Red Beans and Rice. Of course, they will be cooking with none other than Camellia brand Red Kidney Beans.

Date/Time: Sunday, July, 16th 2:00 pm

Place: The Whole Foods Stage

Open to the public!

Camellia beans are now available on more grocery store shelves throughout the Southeastern U.S. — and you can find them at Winn-Dixie and Harvey stores in Florida and Alabama. Fourteen different products are making their debut, including Camellia’s legendary and the nation’s top selling Red Beans, Blackeye Peas, Great Northerns, Large Limas, Pinto Beans, Black Beans, Green Split Peas, and Lentils. The family-owned company is based in the New Orleans area, and its passion for bean quality spans four generations.

“People are responding to our authentic heritage brand, and we’re excited to be part of their meals,” commented owner Vince Hayward. For generations, Camellia has been a part of New Orleans culinary traditions, particularly through the city’s favorite Red Beans and Rice dish. Hayward credits that popularity for crystalizing national demand for Camellia Beans. “We’ve found that visitors and former residents want to experience the delicious iconic dish wherever they are. Their satisfaction with Camellia Red Beans inspires them to reach for our other offerings,” Hayward added.

While the company has fans around the nation and ships internationally, this is the first time that Camellia has been widely distributed beyond its traditional Louisiana, Texas and Gulf Coast strong-hold. Camellia’s dried beans, peas and lentils are versatile and appeal to both home cooks and chefs. They’re loaded with protein, fiber, and nutrients, are economical, and are delicious as a main course – with or without meat.

Since 1923, Camellia Brand has been deeply rooted in New Orleans and beyond. Camellia is honored to help bring people together over delicious southern meals and celebrations. Here at camelliabrand.com, you’ll find recipes, cooking videos, nutritional information, and entertaining tips to feed a hungry crowd. Check out the Red Beans Parade, and read more about the family behind the brand whose beans, peas and lentils exceed USDA standards.

Pableaux works the room at the Roosevelt in Richmond, Va. (Photo by Nicole Lang)

Guest blogger Pableaux Johnson is a New Orleans-based food writer and photographer. He spent the summer traveling the country with the Red Beans Roadshow, a pop-up dinner series that brings a bit of New Orleans to restaurants across the U.S.

Looking around my kitchen on a recent Monday night, I got a strange but familiar feeling.

It was time to cook a batch of red beans (my early week go-to), and everything in the kitchen was exactly where I thought it would be. All the pots, cutting boards, knives, and measuring spoons appeared right where I needed them, and the sights, sounds, and smells of the kitchen had something special about them.

Then it hit me: After a couple of solid months traveling with the Red Beans Roadshow, I was feeling the sensation of cooking in my own kitchen for a change.

Long Roads and Big Pots

During most of the summer, I’ve been covering a whole lot of the country cooking red beans, but in LARGE batches in restaurant kitchens. Instead of feeding my usual 10 folks on a Monday, we’d serve anywhere from 40 to a whopping 100-and-change on a North Carolina patio.

I got to work with some amazing chefs and their hard-working crews and see how many different kitchens tick. I worked behind gas burners that could power a medium-size blast furnace. I learned the rhythms of service in San Francisco, Seattle, Chapel Hill, Atlanta, Richmond, Asheville, and New York — and had a great time in the process.

Pableaux working the line with Chef Joe Sparatta at the Roosevelt in Richmond, Va. (Photo by Nicole C.  Lang)

Over the course of two months, we served about 800 folks one of New Orleans’ culinary cornerstones — a simple meal of red beans and rice with hot skillet cornbread — and did the best we could to showcase the everyday wonders of a well-cooked Monday supper. We encouraged folks to pocket their phones, pour a glass of wine, and have a conversation around the table with someone they might not know. We served family-style and encouraged them to get seconds — though they’d have to get up and serve themselves, just like at home.

Serving the vegetarian folks at Town Hall, San Francisco (Photo by Molly Decoudreaux)

From city to city, I enjoyed watching a progression that happened every night. Folks would filter into the bar — quietly at first, then feeling a little more comfortable as they nibbled on deviled eggs or country ham, not really knowing what to expect. They’d mostly sit with strangers, and by the end of the night, the room would be filled with the happy roar.

Happened every time. And as a host — even as a traveling one —  it’s one of the best things you can ask for.

Familiar Feelings, Itchy Heels

So as I go through the motions in my own kitchen — chop onions and peppers, dice my garlic, salt and sweat it all down — I’m remembering how this simple dish can bring people to the table. Not as a fancy dinner party or a special occasion — but as an elemental, edible Louisiana tradition that brings folks together and works a kind of magic in the process.

With the vegetables nice and lazy and the smell of browned sausage coming from the stove, I add the red beans to the pot and tweak my seasonings. And it being MY kitchen, everything is in reach and just where I want it.

Doling out the cornbread at Town Hall, San Francisco (Photo by Molly Decoudreaux)

Tomorrow, I’ll be planning events in other places — there’s Texas in October and a week-long run in New York come November — because once you start feeding people on the road, it turns out that more people want to be fed. (Funny, that …)

But tonight, my beans will come to a boil and I’ll crank down the flame to a slight simmer. I’ll straighten my house (just barely) and hit my rice cooker’s clunky ON button. Mix up a batch of cornbread and crack a beer.

And remember this feeling — this feeling of MY home — when I’m hitting the road and cooking it for others …

(The good folks at Camellia were a crucial partner in the whole process — supporting the project with a much-appreciated sponsorship and logistical help along the way. Many thanks, y’all …)

Pableaux Johnson

Get everything you need to make Pableaux Johnson’s Red Beans & Rice, shipped right to your door.

All of us at Camellia are excited to announce a new way for southern food lovers to conveniently enjoy delicious New Orleans-Style Red Beans & Rice at home, through our partnership with PeachDish.

PeachDish makes it easy to cook a delicious and inspired homemade dinner in your own kitchen. When you order a PeachDish box, you receive recipe cards and all the ingredients you need to prepare the week’s menus. You get to do the fun part—prep and cook, eat and enjoy around the table with friends and family. Their classically trained chefs develop southern-infused and seasonally inspired recipes for dishes you might order at your favorite restaurant, but are surprisingly quick and easy to prepare at home. They source the freshest ingredients, pre-measure everything for you, pack it in a special insulated box and ship it to your doorstep – anywhere in the continental US.

PeachDish is now offering a Red Beans & Rice meal-kit featuring the favorite recipe of New Orleans food writer and photographer, Pableaux Johnson, and all the ingredients you need to prepare it. Pableaux shares this traditional New Orleans supper every Monday night with at least ten friends around his grandmother’s former dinner table. He invites people for a meal that’s “not fancy”, but rather a chance for folks to unwind and relax after a long day. Pableaux shared his recipe with PeachDish so that you can prepare this classic Creole favorite, made with our own Camellia Brand Red Kidney Beans. It’s easy to make, and there’s no more satisfying way to feed a hungry crowd.

photo of Pableaux Johnson, courtesy of PeachDish.com

Check out PeachDish, watch Pableaux make his Red Beans & Rice, and get the Red Beans & Rice meal-kit.

Unfortunately, 40 Arpent Brewery closed its doors in 2017.

Louisiana overflows with exotic taste experiences rooted in distinct, specific locales, unreproducible anywhere else. Think crawfish from the Atchafalaya Basin’s Belle River. Hansen’s Sno-Bliz in New Orleans. Blood boudin from Bourgeois Meat Market in Thibodaux. Andouille from Wayne Jacob’s Smokehouse near LaPlace. Isleño caldo soup from down Bayou Road in St. Bernard. And also in St. Bernard Parish, there’s Red Bean Ale from 40 Arpent Brewery Co. in Old Arabi, right on the Mississippi River levee, overlooking the passing parade of cargo vessels, cruise ships, and the venerable riverboat Natchez.

Red Bean Ale is the only beer in the world brewed with the primary ingredients of one of south Louisiana’s signature dishes, red beans and rice. And until distribution expands and plans to bottle the brew come to fruition, you’ll likely only find it on tap at select locations in southeast Louisiana, including the brewery itself, which holds Friday tastings from 5 to 7 p.m. at 6809 N. Peters St.

Go sample it for yourself there, practically under the shadow of the Domino Sugar refinery, just a cannon shot away from the historic site of the Battle of New Orleans. Currently housed in a spartan warehouse, 40 Arpent nevertheless is making waves for its brewing and business innovations: It just won the inaugural Startup St. Bernard competition, and the accompanying grant from the Meraux Foundation will help build a 1,000-square-foot taproom with a bar and deck, seating area, a stage for live music, and space for food trucks.

The Tale Behind the Ale

How did founder and brewmaster Michael Naquin first envision using beans and rice in beer? The idea goes back to his early homebrewing days, when the Houma-born Naquin moved to New Orleans’ Mid-City neighborhood around 2000. Back then, the much-beloved, now-defunct Acadian Brewing Co. was firing on all cylinders on North Carrollton Avenue. Tippling sessions at Acadian inspired Naquin and his brother to invest in their own brewing equipment. Realizing that his hobby was turning into a real passion with career potential, Naquin paid his dues apprenticing at breweries in Asheville, N.C., and New Orleans, including Zea Rotisserie & Grill and Crescent City Brewhouse.

By this time, having already perfected a red Irish-style ale, Naquin was interested in developing a porter with black beans, and in 2009 he consulted with NOLA Brewing brewmaster Peter Caddoo, formerly of Dixie Beer. “I wanted to make a porter and I wanted to make one that was kind of different and unique,” Naquin recalled. “And I’m like, ‘What’s unique to here?’ Everybody makes beans, right? I’m going to make this black bean porter and I asked Peter … if he had ever made a beer with beans in it before. … He said no. I told him I was thinking about trying, and he said, ‘Yeah, you can totally do that.’ … From that conversation it became the easiest thing to do: Take red beans, which everybody eats here, and then just put it in this beer I was already making and see what that tasted like.” Naquin also found inspiration from Asia, where red beans are often found in beverages and desserts. “I have to admit that maybe even some of the idea came from Hitachino Nest (made by Kiuchi Brewery), which is this Japanese brewery that makes red rice ale. That kind of is where that all came from.”

Not Your Mom’n’Em’s Red Beans

Contrary to expectations, Red Bean Ale drinkers won’t find much in common with the plate lunch they ate Monday at any number of Crescent City joints, from Liuzza’s on Bienville to Charlie’s in Violet. Only Camellia Brand red kidney beans and flaked oat-style brewer’s rice go into this beer. “I cook the beans for four hours, literally till there’s a creamy consistency,” Naquin said. But don’t expect any oils, meats, vegetables, or hot sauce. “People ask, they’ll taste it, and they’re like, ‘Well, this doesn’t taste like a plate of red beans at all,’” Naquin said. “Because that’s what they’re expecting. Smokiness. Onion. Garlic. All this stuff. And that’s not in the beer. … It’s more beer with red beans than red beans with beer. Same thing with the rice. The rice just keeps it light. So it’s got a nice color to it, but when you actually drink the beer, it has this light feel on your mouth, and that’s what we use the rice to do. It just cuts the body of the beer down because you add a lot of protein with the beans. So we’re countering the protein from the bean by using the rice.”

A Lot More on Tap Than Beans

Naquin also taps another secret weapon for his beers: “The Father of Waters.” 40 Arpent uses high-quality municipal water from the Mississippi River, which it purifies even further by using a heavy filter. Naquin described the local water as “super hard,” a trait that leads to an “airier, drier finish” for 40 Arpent’s suds. In fact, Naquin credited the local water with helping distinguish his seasonal Duckwood IPA in particular from its West Coast and East Coast peers. Made with Cascade hops, the crisp, resiny result is what he called a true “Gulf Coast IPA.” “A little bitter” but with a fruity scent, it’s an “American-style ale” (5% alcohol by volume, or ABV) that enjoys wide appeal.

40 Arpent’s most high-profile brew is its year-round Milk Stout, which Naquin says is a major hit among coffee drinkers. The beer evokes cafe au lait, without the caffeine but with “a little chocolate.” Made with Mount Hood hops, the robust flavor comes from the roasted malt, while lactose conveys a hint of milk. Another seasonal 40 Arpent beer is the Delacroix Abbey Ale, named for the swampy Isleño fishing village in eastern St. Bernard that Bob Dylan name-drops in his 1974 tune “Tangled Up in Blue.” Offered around Lent, the golden-orange, Belgian-style ale boasts hints of peach and pear thanks to its fruity esters, while Styrian hops inject some spice and clove. Naquin has wryly nicknamed it “Delacroix Devil” in deference to its 7% ABV.

“Da Parish” Rebounds as Post-Katrina Business Incubator

So now you know the story of the Red Bean Ale’s creation. But how did Naquin set up shop in Arabi, just across the parish line from the Lower 9th Ward? Friends from the parish encouraged him to scout the area, and just a few years after Hurricane Katrina, Naquin liked what he saw. By chance he came across the family who owns Earl J. Doescher Co., an Arabi wholesaler of florist supplies and special-occasion gifts since 1958. Carl Doescher offered up a lot for lease, which Naquin accepted. A south Louisiana renaissance man of sorts, Naquin – besides brewing beer – had spent several years working in the refrigeration trade and also as a barber at a hair salon co-owned with his wife, Emily. Naquin was able to build most of the brewery’s physical plant himself, handling all the plumbing, electricity, refrigeration, Sheetrock, and sheet-metal work. “I pretty much did every single thing in here,” he said. His jack-of-all-trades nature allowed him to overcome basic construction hurdles that would have cost other nascent businesses a pretty penny.

A Measure of Respect for Louisiana’s Unique History

Why is the brewery named “40 Arpent”? It’s an old French unit of measurement prevalent during Louisiana’s colonial era, everywhere from Naquin’s old Houma stomping grounds to St. Bernard Parish. When St. Bernard was settled, land parcels facing the Mississippi had varying frontage widths but consistently ran 40 arpents back from the river. An arpent is about 192 feet, making 40 arpents about 1.45 miles. And in St. Bernard Parish, a drainage canal known as the 40 Arpent Canal runs along the old 40-arpent demarcation. Hence, “40 Arpent Brewery” is a tribute to both Louisiana’s French heritage as well as a salute to St. Bernard’s unique history, which saw both French and Canary Island (or Isleño) colonists settle in the area. By combining the best of the past with a vision for the future, the brewery delivers delicious local flavors for beer lovers, and can be sampled at various locations around New Orleans, including Metairie’s World of Beer, which just hosted a festive launch party for the 2015 Red Bean Ale.

Where to Drink Red Bean Ale

The following list is by no means comprehensive but identifies many venues that have recently served 40 Arpent brews, such as: in St. Bernard Parish, the Old Arabi Bar, within spitting distance of the brewery itself; in New Orleans, Ale on Oak, Avenue Pub, The Bulldog, Uptown, The Bulldog, Mid-City, Cooter Browns, the Hyatt French Quarter, J&J’s Sports Lounge, Jax Brewery Bar, Junction, Spitfire, Toups’ Meatery, Three Muses, and Tujague’s Restaurant; in Jefferson Parish, Lager’s in Metairie; in Baton Rouge, Beausoleil Restaurant and Bar, Boudreaux and Thibodeaux’s, and The Chimes; and in St. Tammany Parish, The Chimes in Covington.

Buy a Keg of Red Bean Ale

Throwing a red-beans-and-rice house party? Order your very own mini-keg from Elio’s Wine Warehouse in Uptown New Orleans!

Unfortunately, 40 Arpent Brewery closed its doors in 2017.

Unfortunately, 40 Arpent Brewery closed its doors in 2017.

Brew Dat Red Bean Ale!

Red beans and rice — a perfect match. Red beans and rice washed down with a cold beer — an even more satisfying pairing. But how about red beans and rice in your beer?

40 Arpent Brewing Co.’s critically acclaimed Red Bean Ale is back, and with Camellia Brand red beans playing a starring role in the recipe, it’s a must-drink for local beer aficionados! Brewed in a warehouse along historic St. Bernard Parish’s riverfront, just a stone’s throw away from Fats Domino’s old house in the Lower 9th Ward, Red Bean Ale epitomizes the tastes of New Orleans.

Locally Made, Locally Brewed, and Universally Appealing.

And it doesn’t get more New Orleans than Camellia Brand red beans. Using 25-lb. sacks of beans, brewmaster Michael Naquin cooks them for more than four hours in pursuit of that unmistakable creamy texture. Then he adds the beans — along with equally huge portions of flaked, oat-style brewer’s rice — to the grain mash and hits the “Delicious” button.

“It’s got a hoppy-earthiness to it at first,” Naquin has said of the beer. “But then it ends with a dry biscuity flavor. That’s the idea behind the beer — I want to surprise people. They see the color and think it’s a heavy beer, but then it’s actually light, palatable, and sessionable.” In other words, Red Bean Ale is a easygoing beer with wide appeal, even for non-connoisseurs.

Red Beans Ale Tasting Party Rolls This Monday, June 1, at World of Beer.

Thirsty yet? Now’s your chance to sample 40 Arpent’s Red Bean Ale at the World of Beer in Metairie, at 4100 Veterans Memorial Blvd. And come hungry, too, because on Monday, June 1, the beer emporium is sponsoring what it calls “a perfect beer and food pairing.” To celebrate the newly released version of this unique ale, World of Beer is serving up heaping helpings of classic Camellia red beans and rice along with 40 Arpent’s red bean brew!

But that’s not all. Since Red Bean Ale contains only legumes and rice, but no meat or other vegetables, 40 Arpent is intent on giving tasters an unforgettably spicy experience at this launch party. Brewery staff will be loading up World of Beer’s special infuser with wood chips soaked in hot sauce and liquid smoke, along with Summit hops rich with onion and garlic flavors, to distill that definitive New Orleans culinary experience into every glass. Beer lovers won’t find this magically infused concoction anywhere else!

And you too can become an honorary 40 Arpent brewmaster! The brewery will be giving away a free official company work shirt complete with the distinctive green 40 Arpent logo.

Do not miss this only-in-Louisiana launch party! Although bottling plans are in the works, for now this seasonal Red Bean Ale comes but once a year!

40 Arpent Brewing Co.
Red Bean Ale Tasting Party
June 1, 2015, at 6:30pm
World of Beer
4100 Veterans Memorial Blvd., Metairie, LA

Unfortunately, 40 Arpent Brewery closed its doors in 2017.

Eating locally is not only healthy and delicious, it’s better for the environment and supports small farms and businesses. Here in Louisiana, we’re fortunate to have an abundance of fresh, local produce year-round. There are farmers’ markets located all over town, and not only is the produce fresher, but you can also get great deals and discover new vegetables to add to your menu. To make it easier to explore your local farmers market, we’ve put together some tips for shopping and a list of markets in the Greater New Orleans area below. If you know of a produce stand or market you don’t see listed – share it in the comments!

How to make the most of the markets

Go early or go late.

Both strategies pay off – if you are among the first to arrive, you’ll get first pick and more options to choose from. If you arrive close to closing time, you can score great discounts on vegetables that the farmers don’t want to pack up and transport back to the farm.

Scout before you buy.

Farmers markets can be a little like a buffet – if you load up at the first stand you pass, you might discover a better deal or prettier produce down the line. It’s tempting to start piling up the first beautiful vegetables and homemade goods you see, but make a quick loop first, so you’ll have the big picture and see all that’s offered.

Make friends with the farmers.

One of the best things about farmers markets is the farmers themselves. Most are more than happy to chat about their produce, give cooking tips, and even share recipes. It’s a great way to branch out to try vegetables you haven’t tried before, and making friends with farmers can also result in getting better deals and the choicest offerings.

Know what’s in season.

Though most booths at farmers markets sell produce they’ve grown, knowing what’s in season locally gives you an edge on getting the real deal. Here in Louisiana, spring generally means: greens, onions, parsley, strawberries, lemons, and satsumas. Summer is the peak season for tomatoes, okra, peppers, butter beans, cucumbers, corn, zucchini, berries, and watermelon. Fall is a great time for sweet potatoes, kale, pumpkins, and squash. Winter offerings include citrus fruits like oranges, lemons, and satsumas.

Be flexible.

It’s best not to arrive at a market with an overly specific list. General categories are great – if you give yourself a little wiggle room. Many things, like greens, can be used interchangeably in recipes and you can always ask the vendor about substitutions. If you’re open to trying different things, you might just find a new favorite and expand your repertoire at the same time.

Farmers markets in the Greater New Orleans area:

Crescent City Farmers Market
Tuesdays: 8:00 am – 12:00 noon
200 Broadway Street, New Orleans, LA

Thursdays: 3:00 pm – 7:00 pm
Lafitte Greenway Plaza
500 N. Norman C. Francis Parkway at the Bayou

Sundays: 8:00 am – 12:00 noon
Tad Gormley Stadium
Marconi Drive at Navarre Ave.

French Market
Every day: 10:00 am – 6:00 pm
1008 North Peters Street, New Orleans, LA 70116

Grow Dat Youth Farm
CSA Farm Shares weekly produce pickup: Wednesday evenings (3-6pm) or Saturday mornings (9am-12pm)
150 Zachary Taylor Drive, New Orleans, LA 70124 (City Park between Pan Am Stadium and City BARK dog park)

Gretna Farmers and Art Market
Saturdays: 8:30 am – 12:30 pm
Located under the market pavilion between 3rd Street and 4th Street along Huey P. Long Avenue

Covington Farmers Market
Saturdays: 8:00 am – 12:00 pm
Covington City Hall
609 N. Columbia St, Covington, LA

German Coast Farmers Market
Wednesdays: 1:00 pm – 5:00 pm
West Bank Bridge Park
13825 River Road, Luling, LA

Saturdays: 8:00 am – 12:00 noon
St. Charles Parish East Regional Library
160 West Campus Drive, Destrehan, LA

Vietnamese Farmers Market
Saturdays: 5:30 am – 9:00 am
14401 Alcee Fortier Blvd, New Orleans, LA

Laketilly Acres

Paradigm Gardens
1131 S. Rampart Street, New Orleans, LA

Easy salsas and salads featuring fresh ingredients found in farmers markets:

Red Bean & Goat Cheese Mediterranean Salad

Cowboy Caviar

Field Pea Salsa

Navy Bean Salad

ProStart® Recipe Competition encourages creativity and cooking skills.

The Louisiana Restaurant Association Education Foundation (LRAEF) has been providing support and resources to students interested in a career in the food service or hospitality industries since 1995. With a Board of Directors comprised of restaurateurs, industry experts, and educators, the LRAEF offers access to real-world expertise and opportunities to practice the craft to students across the country.

Thinking outside the bag.

The Louisiana ProStart® Recipe Competition — featuring dishes made with Camellia beans — was no exception. During our travels across the state, we met many creative and enthusiastic student chefs who amazed us with their fresh ideas for cooking with beans. The team of judges — Connelly Hayward from Camellia, Wendy Waren from the Louisiana Restaurant Association, and Brendan Young, Chef at Squeal Bar-B-Q — tasted dishes from appetizers to desserts, all of which were delicious and demonstrated the students’ solid knowledge of flavors and technique. It was truly a difficult task to choose a winner, and we applaud the efforts of all involved, along with enjoying every bite!

And the winner is…

Pearl River High School! Team members Brianna Hale, Isabelle Rigby, and Savannah Walker created a truly delicious “Blapple Pie” made with apples and black beans — which means you can enjoy a fabulous dessert that’s good for you too. Not only that, but the black beans added a depth of flavor that worked really well with the cinnamon and cayenne pepper, in a way we would never have imagined. Their innovative recipe won us over, and we’re proud to award them the first prize.

A unique twist on an old favorite.

The team at Ascension Parish ProStart® School — Taylor Christy, Emma Boyd, Royell Cobb, and Marquise Bell — took a familiar dish, stuffed peppers, and added a little local flavor with their “New Orleans-Style Stuffed Peppers.” Adding red beans, sausage, and rice to the mix resulted in a dish that is familiar — but even better than you remember. The smoky flavor of the beans and the meaty richness of the sausage made this dish a standout, and garnered the team a place as the first runner-up.

Future advocates of our culture.

We’re proud to have have been a part of a worthwhile endeavor like the LRAEF ProStart® Recipe Competition, and even prouder of every one of the fantastic student chefs who entered. Keep cooking — and we look forward to trying more of your dishes in the future!

Try the winning recipes.

Blapple Pie
Pearl River High School

New Orleans-Style Stuffed Peppers
Ascension Parish ProStart School

The ProStart Program  was developed by The Louisiana Restaurant Association Education Foundation to bring students and professionals together to create future leaders in the restaurant and food service industries. The partnership of Camellia beans and the young chef’s’ creativity was a perfect fit -“So many of us grew up eating Camellia Brand beans,” said LRAEF Executive Director Alice Glenn. “This is a great way for the students to not only pay homage to such a long-standing Louisiana staple, but also to give them an opportunity to show their skills and ingenuity in creating a new dish.”

The following recipes will be part of the final judging:

Donaldsonville  High School

Red Bean and Rice Boudin Balls

Dutchtown High School

New Orleans-Style Stuffed Peppers

Hammond  High Magnet School  

Cherry Pecan Black Bean Brownies

 Pearl River High School  

Blapple Pie

Lakeshore High School

Baked Red Bean Pasta With Corn Bread Crumble

 Satellite Center A

Strawberry And Lemon White Bean Bundt Cake

Live Oak High School

Black Bean Seafood Enchiladas

                  Sulphur High School                      

New Orleans Red Beans And Andouille Sausage Pizza

  Washington Career and Technical Education Center

Tasso’d up Lady Cream Peas

 West Feliciana High School

Tomato And Lady Cream Pea Panade

The recipe contest will challenge high school students in each of the participating 52 ProStart Programs statewide to create an original recipe featuring one or more Camellia Brand products: Red Beans, Lady Cream Peas, Black Beans and Crowder Peas. Details were presented to ProStart students at the beginning of school year and each team will develop recipes throughout the fall semester before submitting them to be reviewed by LRAEF and Camellia Brand selected judges.

Ten finalist teams will be invited to prepare their recipe in person for a LRAEF and Camellia Brand tasting panel of judges. First and second place recipes will be selected by judges based on taste, presentation, creativity, and originality. The winner will receive a $5,000 cash award and the runner-up will receive a $1,000 cash award payable to the school to be used for support of the ProStart Program.

The winning recipe will be featured in promotional materials and on the Camellia Brand website. The winning students will be celebrated at a luncheon and offered paid cooking demonstration and brand ambassador opportunities at Camellia Brand-involved trade shows, events and festivals. Students will also have the opportunity to participate in live stream video opportunities and Camellia Brand’s new product line developments.

“So many of us grew up eating Camellia Brand beans,” said LRAEF Executive Director Alice Glenn. “This is a great way for the students to not only pay homage to such a long-standing Louisiana staple, but also to give them an opportunity to show their skills and ingenuity in creating a new dish. Who better to ask for recipe innovation than ProStart students, the future leaders of Louisiana’s culinary and restaurant industry?”

“Louisiana ProStart Program students take the initiative to really understand how one of our state’s life bloods – the restaurant industry – works. They deserve our full support since they are the future advocates of our culture and we hope this recipe contest will really challenge them to put their generation’s twist on indigenous cuisine,” stated Vince Hayward, CEO of L.H. Hayward and Company, the internationally recognized packager of Camellia Brand dry beans, peas and lentils. “Louisiana restaurants have always supported Camellia Brand. With recent discussions surrounding a lack of skilled workers in the Louisiana restaurant industry, we wanted to do something to help improve the situation at its core.”

About LRAEF ProStart® Program

ProStart is a two-year, culinary management program for high school juniors and seniors with a curriculum designed to teach students culinary techniques as well as restaurant management skills. By brining industry and the classroom together, ProStart provides students a platform to discover new interests and talents, and opens doors for fulfilling careers. ProStart is in 50 high schools statewide and more than 1,500 students participate in the program. ProStart is a registered trademark of the National Restaurant Association Educational Foundation.

As the philanthropic foundation of the Louisiana Restaurant Association, the LRAEF exists to enhance our community through expanded educational career opportunities, the formation of strategic partnerships and the elevation of our professional standards and practices.

Our quarterly subscription boxes offer everything you need for authentic Louisiana cooking, delivered right to your door. The contents of each box are a surprise, but in each one, you’ll discover 5-10 favorites that include signature & heirloom beans, special seasonings, ingredients, kitchen gadgets, and more. Plus, you’ll find some exclusive items that are sure to bring a smile to your face. Find out more, and get cookin’.

Included in this box: A ceramic spoon rest featuring a watercolor design of the Camellia bag by a local New Orleans artist, Dagastino Rotini Pasta, Pastalaya seasoning, Camellia Brand Green Baby Limas, Camellia Brand Large Limas, Camellia Brand Crowder Peas, and a coupon for Dagostino Alligator-Shaped Pasta.

Pastalaya

Ingredients

• 5 cups water
• 1 bag of Dagostino Rotini Pasta (included in the box)
• 1 cup milk or half & half, optional
• 1 seasoning packet (included in the box)
• 1 pound of pre-cooked protein, such as sausage or chicken
• Chopped fresh parsley or green onions for garnish

Directions

1. Bring water to boil in a large pot. (If desired, replace 1 cup water with 1 cup milk or half & half for a creamier consistency.)
2. Add pasta, seasoning packet, and pre-cooked protein to the pot.
3. Stir, return to a boil, lower heat to medium, and cook for 5 minutes or until pasta is tender.
4. Turn the heat off, cover the pot, and let sit for 3-5 minutes for the pasta to  absorb the remaining sauce. Garnish with parsley or green onion, if desired.

Dorothy’s Delicious Green Baby Lima Beans

A great idea for St. Paddy’s day, this Green Baby Lima Bean dish is a colorful favorite!

Lima Beans with Shrimp & Andouille

Lima Beans with Shrimp & Andouille is a main dish the whole family will love. Wanna keep it pescatarian? Simply substitute extra shrimp for the sausage.

Crowder Pea Succotash

Made with Crowder Peas, this tasty side is perfect for pairing with your favorite Friday fish fry meal.