Stovetop Southwest Pinto Beans

A classic that works as a side or a base for tacos, bowls, and more — and thanks to our Southwest Pinto Beans Flavor Infusion, it comes together with minimal effort so you can spend less time measuring and more time with your family.

Bean & Poblano Chile Soup

Robust Black Beans and velvety Pinto Beans blend with roasted poblano peppers, cilantro, onion, and garlic in this rich, creamy soup. Each spoonful delivers just the right amount of heat.

Enfrijoladas

A rich, satisfying dish that puts beans front and center, created by Chef Guillermo Peters of Canal Street Bistro in Mid-City New Orleans.

Pinto Bean & Kale Enchiladas with Spicy Tomatillo Salsa

These enchiladas are a crowd-pleaser with the perfect balance of hearty and fresh. This recipe comes from our friends at Taste of the South and is well worth the effort.

Southern Quesadillas

A Southern twist on a classic, these quesadillas combine pulled pork, barbecue sauce, collard greens, and Blackeye Peas. Simple to make, it’s a go-to favorite that’s perfect for sharing.

Stovetop Chipotle Black Beans Flavor Infusion

Rich, smoky, and satisfying straight from the pot. Our Chipotle Black Beans Flavor Infusion does the heavy lifting — clean ingredients, perfectly balanced spices, and a dish worth coming back to for seconds.

However you celebrate, the best part of Cinco de Mayo is the same as any good Southern holiday — an excuse to cook something from the heart and share it with the people you love. Set out the toppings, warm the tortillas, and enjoy every bite together.​​​​​​​​​​​​​​​​

Stovetop Cajun White Beans

When you wanna season a pot of white beans in one fell swoop, rely on our White Bean Flavor Infusion. Whether you prefer Great Northerns, Navy Beans, Limas, or Cannellinis, you’ll be good to go.

Stovetop Creole Red Beans

Our Red Bean Flavor Infusion is a tried-and-true blend of authentic Creole spices and vegetables that’ll season a pot of red beans to perfection. You won’t believe how easy it is to get great flavor — just add beans!

Instant Pot Red Bean Soup

Enjoy the traditional flavor of red beans and rice, but in soup form! This recipe involves sautéing vegetables and sausage, then pressure-cooking with red beans, ham hock, and flavorful seasonings. After cooking, the soup is served over rice for a hearty and satisfying meal.

Slow Cooker Beef & Black Bean Chili

This slow cooker beef and black-bean chili is easy, hearty & flavorful, and it’s certain to become a gameday favorite.

Instant Pot White Bean Chili

A fast, comforting, and delicious Instant Pot white chicken chili recipe that’s great for weeknights as well as game day get-togethers.

Even better? These recipes are practical, budget-friendly, and help reduce waste — all while delivering big flavor. Whether you’ve got turkey in the fridge, a ham bone waiting to be used, or a tray of roasted vegetables from the big feast, beans are the perfect partner for making the most of every remaining bite.

Below are some of our favorite Camellia Brand recipes re-imagined with holiday leftovers in mind.

Slow Cooker White Bean Turkey Chili

A steaming pot of chili is a smart way to repurpose turkey from the holiday spread. Swap the original recipe’s chicken for shredded turkey, and let Great Northern Beans give this dish body and richness. It’s low-effort, crowd-pleasing, and perfect for busy days.

Turkey & White Bean Soup

This light, nourishing soup is adapted from our shrimp and white bean recipe — just replace shrimp with turkey. White beans add silkiness, while herbs and vegetables keep everything bright and balanced. It’s a wonderful option for easing back into everyday meals.

White Beans with Smoked Turkey & Andouille

Still have leftover smoked turkey legs or wings? This pot of White Beans turns them into an entirely new meal. The smoky depth of the meat infuses every spoonful, creating a dish that’s full of character and Southern comfort.

Southern Large Limas with Ham Hock

If ham was the centerpiece of your celebration, this dish is a natural next step. Creamy Large Lima Beans simmer with a ham hock (or ham bone), creating a bowl that’s deeply satisfying. Serve with cornbread for an easy, wholesome meal.

Pinto Beans with Ham Hocks

Got some ham left from the holiday feast? Let Pinto Beans soak up every bit of flavor as they cook into a rich, velvety dish that’s ideal over rice or next to your favorite greens.

Roasted Veggies with Stewed White Beans & Preserved Lemon

Give your roasted vegetables new life by swapping them in for salmon in this recipe. Paired with stewed White Beans, herbs, and preserved lemon, the veggies become the star of a fresh, colorful dish — a welcome change after a week of heavy eating.

Leftovers Made New, the Camellia Way

Holiday leftovers don’t have to feel repetitive. With Camellia beans in the pantry, you can turn turkey, ham, and vegetables into satisfying, budget-friendly meals that cut down on waste and keep the celebration going. These dishes are warm, flavorful, and perfect for easing back into everyday cooking after the big feast — one delicious bowl at a time.

Q&A

What beans work best with leftover turkey?

Great Northern Beans, Navy Beans, and Cannellini Beans pair beautifully with turkey because they’re mild, creamy, and soak up seasonings well.

Can I freeze leftover-bean dishes?

Yes. Bean soups, stews, and chilis hold up beautifully in the freezer. Store in airtight containers and enjoy for up to three months.

How do I stretch small amounts of leftover meat?

Beans make it easy. Even a cup or two of turkey or ham becomes a full family meal when paired with a pot of beans, vegetables, and your favorite spices.

Beans are the answer — they’ve long been the heart of Southern kitchens and the secret to meals that satisfy every appetite. They’re the base of your favorite chilis, the creaminess in your best soups, and the comforting foundation that makes a meal feel complete. Whether you’re cutting back on meat, cooking for vegetarian friends, or simply looking for delicious meals that stretch your budget, beans deliver every time.

And here’s a bonus: eating more beans is good for you, too. Naturally rich in plant-based protein and fiber, beans are linked to better heart health, balanced energy, and a lighter footprint on the planet. But that’s just the extra benefit — the real reason to cook with beans is simple: they taste incredible.

Below are some of our favorite Camellia Brand recipes that prove meatless meals can be just as satisfying.

Creamy White Bean & Leek Fettuccine Alfredo

Rich, silky, and indulgent — blended white beans and sautéed leeks create an alfredo sauce that’s creamy without the heavy dairy. Toss it with Louisiana’s own Dagostino Pasta for a meal that feels like a warm hug.

Instant Pot White Bean, Cauliflower and Broccoli Soup

Warm up fall nights with this creamy, veggie-packed soup made with Camellia Brand Great Northern Beans and our White Bean Flavor Infusion — full of flavor, no meat required.

White Bean Spinach Soup

Light yet filling, this soup pairs smooth white beans with fresh spinach. Serve it with a slice of fresh, crusty bread and you’ve got a bowl of pure coziness.

Instant Pot Red Bean Soup

A flavor-packed twist on a Louisiana classic — made with Camellia Brand Red Kidney Beans and our Red Bean Flavor Infusion. It comes together fast for a dinner that tastes like it’s been simmering all day, perfect for busy nights when you want big, homemade flavor without the wait.

Cozy Minestrone

A timeless Italian classic loaded with beans, pasta, and vegetables. This soup is endlessly adaptable, deeply comforting, and ideal for using whatever you have on hand.

Vegetarian Black Bean Rice Casserole

Baked layers of beans, rice, and veggies come together in this filling casserole. It’s fantastic for meal prep, feeding a crowd, or even repurposing as a veggie-friendly taco filling — serious versatility in one dish.

Stovetop 3-Bean Vegetarian Chili

Kidney, black, and pinto beans unite in this quick stovetop chili that delivers big, bold flavor without any meat. Just right for weeknight dinners when you need something substantial fast.

Comfort Food, the Camellia Way

For generations, beans have been the heart of Southern kitchens. They stretch pantries, feed families, and add that rich, velvety goodness that makes a dish feel complete. And today, they’re just as ideal for anyone looking for plant-based meals, veggie-friendly options, or a little more value at the grocery store.

With Camellia beans, comfort food doesn’t lose its soul — it gains a new twist.

Healthy Fall Comfort Starts with Beans.
Before you dive into the kitchen, here are a few quick answers to your most common bean questions.

Q: How can I make comfort food without meat?
Start with beans. They’re hearty, full of flavor, and bring the same satisfying bite as meat — with extra protein and fiber. From rich chilis to creamy soups, beans make it easy to enjoy comfort food that’s every bit as cozy.

Q: Why are beans such a key part of a plant-based diet?
Beans are nutrient-dense, affordable, and naturally packed with protein and fiber. According to Harvard Health, eating more plant-based meals — especially those with beans — supports heart health and balanced energy.

Q: What types of beans work best for fall recipes?
Kidney, black, pinto, and white beans are classics. They hold their shape in soups and stews, soak up flavors beautifully, and bring hearty texture to every cozy, cold-weather meal.

From weeknight dinners to weekend gatherings, our seasoning blend makes it easy to whip up flavorful meals without the fuss. Here are five delicious ways to use it—each one packed with comfort, convenience, and plenty of soul:

1. Kentucky Burgoo

This hearty, stew-like dish brings together pork, chicken, and vegetables with a savory white bean base. It’s a stick-to-your-ribs kind of meal that’s perfect for feeding a crowd—made even easier with the help of our time-saving seasoning blend.

2. Instant Pot White Bean Cauliflower Broccoli Soup

Creamy, cozy, and loaded with veggies, this Instant Pot soup is a weeknight lifesaver. With cauliflower, broccoli, and our White Bean Flavor Infusion, it’s a flavorful, feel-good meal that even picky eaters will enjoy.

3. Instant Pot Cajun White Beans

Short on time but still want that authentic, slow-simmered flavor? This Instant Pot version of Cajun white beans comes together quickly but tastes like it cooked all day. The Flavor Infusion does the heavy lifting, bringing that perfect balance of heat and depth.

4. Stovetop Cajun White Beans

Prefer to cook the traditional way? This stovetop version lets you enjoy all the cozy smells and the gentle simmer of beans on the stove. This all-in-one seasoning pouch blends right in for a foolproof, flavor-forward finish.

5. Creole Baked White Beans

Think baked beans are just for BBQ? Think again. This Creole-inspired version bakes white beans with rich tomato flavor and savory seasoning for a dish that works as a main or a side. It’s bold, hearty, and deeply satisfying—made even better with the rich flavor built right into the infusion blend.

Simple, Savory, and Full of Soul

No matter how you cook it—Instant Pot, stovetop, or oven—our White Bean Flavor Infusion delivers real Creole flavor without the extra steps. It’s vegan-friendly, gluten-free, non-GMO, and made without artificial colors, flavors, or MSG. Just clean, reliable flavor you can count on.

Grab a bag of white beans, drop in the Flavor Infusion, and let the pot do the rest.

Shop White Bean Flavor Infusion now

Packed with protein, fiber, and flavor, beans are a pantry staple that stretch your dollar without sacrificing taste or nutrition. Here are five easy, hearty meals featuring our Camellia Brand beans that are perfect for the busy back-to-school hustle.

Vegetarian Pinto Bean Chili

A cozy chili is always a win when the week feels long. This Vegetarian Pinto Bean Chili is a meatless marvel that’s hearty enough to satisfy everyone at the table. Made with pantry staples and plenty of spices, it’s a great make-ahead meal that reheats beautifully—perfect for lunchboxes, busy weeknights, or freezing in portions for later.

Budget Tip: Bulk it up with frozen corn, extra beans, or chopped zucchini for even more servings.

Instant Pot Pinto Beans with Ham Hocks

If you’ve got an Instant Pot, this one’s a no-brainer. Pinto Beans with Ham Hocks come together quickly in the pressure cooker and deliver deep, smoky flavor with minimal effort. Serve over rice, scoop into a thermos for a hot lunch, or use leftovers in tacos or burritos.

Budget Tip: Ham hocks are affordable and flavor-packed. Can’t find them? Try smoked turkey necks or a splash of liquid smoke.

Simple Southern Lima Beans

This recipe is the definition of Southern comfort food. Simple Southern Lima Beans are simmered low and slow with just a few ingredients, but they’re anything but plain. Creamy, filling, and soul-warming, these beans are great as a main dish or as a side.

Budget Tip: Serve over rice or cornbread to stretch this meal even further. Add a green veggie and you’ve got a complete dinner.

Beans & Greens Soup

When you’re craving something nourishing and light, this Beans & Greens Soup hits the spot. It’s packed with leafy greens, creamy beans, and comforting broth—perfect for thermos lunches or after-school pick-me-ups. It’s also endlessly customizable based on what’s in your fridge.

Budget Tip: Use frozen greens instead of fresh, and toss in leftover veggies from the week to avoid waste.

Pantry Red Beans & Rice

No time for a grocery run? No problem. This Pantry Red Beans & Rice recipe uses shelf-stable ingredients to bring you all the flavor of the classic dish in a super budget-conscious way. It’s quick, easy, and the ultimate meal prep hero.

Budget Tip: Double the batch and freeze portions for future meals. Serve with hot sauce and pickled veggies for a quick flavor boost.

Make Beans a Back-to-School Staple

From chili to soups to Southern classics, beans are a smart way to fuel your family through the school year. They’re nutritious, filling, and incredibly versatile—plus, they’re easy on your wallet when grocery bills start to pile up.

So stock up your pantry, pull out your favorite pot, and get cooking. Your future self (and your back-to-school budget) will thank you.

Let’s explore four distinctive southern pea varieties that deserve a place in your pantry and on your table.

Lady Cream Peas: The Delicate Jewel

Lady Cream peas stand out for their delicate appearance and elegant flavor. These small, pale legumes cook to a creamy consistency while yielding a clear pot liquor, prized in southern households for their subtle sweetness and refined texture. The key to perfect Lady Cream peas lies in gentle simmering and careful seasoning – they absorb flavor beautifully without requiring heavy spicing.

Lil’ Auntie’s Lady Cream Peas

This treasured family recipe enhances the peas’ natural creaminess with seasoning meat (or butter), aromatics, and herbs. After gentle simmering, they develop a tender texture perfect alongside cornbread or as a base for grilled fish.

Crowder Peas: Bold and Beautiful

Named for the way they crowd themselves within their pods, Crowder peas deliver robust flavor and hearty texture that stands up to bold seasonings. These hardy peas thrive in the southern climate, creating a deep, dark broth when cooked. Crowder peas offer a perfect foundation for building complex flavors with smoky pork, onions, garlic, and herbs.

Clayton’s Crowder Peas

This family recipe honors the peas’ natural earthiness with classic southern cooking methods – simmering with seasoning meat before adding sautéed aromatics and herbs, resulting in a rich pot liquor perfect for sopping up with bread or serving over rice.

Field Peas: The Soul Food Staple

Field peas are similar in flavor and texture to blackeye peas but with their own distinctive character. Part of the cowpea family brought to America from Africa, these adaptable, heat-tolerant legumes have become a cornerstone of soul food cooking. When prepared traditionally with smoked pork, sautéed aromatics, and herbs, they develop a flavorful pot liquor that carries their unique earthy essence.

Patricia’s Perfect Field Peas

This heritage recipe showcases the peas’ distinctive flavor, while the Field Peas & Snap Beans variation adds fresh green beans, salt pork, and dried red chili pepper for color, texture, and a gentle heat that complements their natural earthiness.

Blackeye Peas: The Good Luck Charm

Perhaps the most widely recognized of all southern peas, blackeye peas have earned their place as both a cultural icon and a culinary staple. No southern pea holds more cultural significance than the blackeye pea on New Year’s Day. Served with greens and pork in Hoppin’ John, they’re believed to bring prosperity, with the peas symbolizing coins and the greens representing paper money.

Bessie’s Best New Year Blackeyes

This cherished recipe enhances the peas with seasoning meat, aromatics, and a touch of herbs like thyme and sage. For a classic Hoppin’ John, simply add rice, tomatoes, and green onions – served alongside collard greens for both flavor and fortune.

The Southern Pea Heritage

From humble beginnings, southern peas have evolved into beloved ingredients that carry cultural significance and family memories. Each variety offers its own personality and cooking properties, but all share the adaptability, nutritional benefits, and rich history that make southern peas truly special.

As you experiment with these recipes, you become part of the continuing story of southern cuisine—a tradition of transforming simple ingredients into soul-satisfying meals that bring people together.

Zippy Lentil Salad

This spring lentil salad combines protein-rich legumes with a rainbow of Easter-colored bell peppers and a lemon-champagne vinegar dressing to create the perfect side dish.

Pro tip: Serve in a clear glass bowl to showcase all those beautiful spring colors for a festive Easter table centerpiece.

White Bean Hummus

This easy 5-minute white bean hummus recipe features notes of lemon and fresh parsley for a taste of springtime in every bite. Create a beautiful grazing board with fresh seasonal vegetables like radishes, red bell peppers, and carrots.

Pairing suggestion: Serve with pita, crackers, or crudités.

Avocado Cilantro Hummus

This vibrant green dip combines creamy avocado with lime and fresh cilantro, and it’s ready in just 10 minutes—perfect for last-minute get-togethers.

Potato Salad with Chickpea Aquafaba Mayo

A twist on traditional potato salad, this dish features a light and creamy chickpea aquafaba mayo, zesty mustard, fresh herbs, and crisp veggies.

Easy Crawfish & Red Bean Dip

Bring New Orleans flavors to your table with this creamy, crowd-pleasing dip featuring Louisiana crawfish, red beans, and bold Creole seasonings. Serve it straight from the oven with crusty French bread or tortilla chips.

Greens and Blackeye Peas

In this classic dish, thick-cut bacon and turnip greens pair perfectly with creamy Blackeye Peas.

Chipotle Bean Burrito Bowls

Pinto beans are cooked till tender with a flavorful mixture of chili powder, ground ancho chile, and cumin seeds, making them a terrific base for burrito bowls.

Butter Beans with Ham

Try Green Baby Limas simmered to perfection with chopped ham, aromatic vegetables, and seasonings. You’ll be glad you did!

Red Bean Dip

Dip into this creamy favorite made with our signature Red Kidney Beans and Red Bean Flavor Infusion seasoning mix.

Instant Pot Red Bean Soup

This simple, hearty soup made with our signature Red Kidney Beans and Red Bean Flavor Infusion seasoning mix is sure to be a fan favorite.

Bean and Poblano Chile Soup

Simmered and blended with roasted poblanos and fresh cilantro, this is a soup you’ll cozy up to on a chilly night.

Marinated Lady Pea Salad

Colorful and fresh, this beautiful salad is packed with flavor and great for entertaining.

Pinto Beans and Rajas de Chiles Empanadas

Served warm with Spicy Avocado Crema, these tasty empanadas are little pockets of goodness.

Classic Hoppin’ John

A southern staple that’s perfect for New Year’s Day or any cozy winter evening, it’s a wonderful combo of black eye peas, rice, and flavorful seasonings.

Cauliflower Lima Bean Au Gratin

Creamy and indulgent, this side dish combines cauliflower, lima beans, and cheesy goodness to add a touch of comfort to any holiday spread.

Cozy Minestrone

A hearty soup filled with seasonal vegetables, pasta, and beans, it’s perfect for warming up any chilly winter night.

Chocolate Zucchini Bread with Black Bean Aquafaba

A decadent dessert option that’s surprisingly healthy and chocolatey.

Warm Wild Green Salad with Pecan Dressing

This crunchy salad featuring seasonal greens and crispy pecans is drizzled with a flavorful dressing and ideal for winter gatherings.

Camellia’s Shrimp, Andouille and White Bean Cassoulet

A festive New Orleans dish, this cassoulet is a wonderful Réveillon main, combining shrimp, spicy andouille sausage, and creamy white beans.

Pantry Red Beans & Rice

When you need a break from holiday season party food, turn to this simple yet satisfying dish made with pantry staples.

Instant Pot White Bean, Cauliflower & Broccoli Soup

You’ll love this hearty vegetable and white bean soup made with our White Bean Flavor Infusion seasoning mix. It’s creamy, delicious, and vegan!

Instant Pot Red Bean Soup

Enjoy the authentic, traditional flavor of red beans and rice, but in easy soup form (made with our Red Bean Flavor Infusion seasoning mix). Pull out your ladle, and serve up a favorite.

Kentucky Burgoo

Featuring meat, vegetables, and lima beans, this Kentucky Burgoo is a thick, delicious, slow-cooked stew that’s perfect for serving a crowd. Made with our White Bean Flavor Infusion seasoning mix, it’ll keep folks coming back for more.

Old-Fashioned Chili with Beans

A delicious, classic chili the whole family will love – great for busy weeknights or gameday parties.

Instant Pot Lima Beans & Greens Soup

Get your daily greens + deep rich flavor with this endlessly customizable, vegetarian soup.

Ruth’s Southern Country-Style Butter Bean & Green Bean Soup with Potatoes

This recipe makes for a homey supper that’s tasty and affordable — and fairly easy to pull together from fridge and pantry staples.

When it’s time for football, and you’ve got hungry fans at your home, you better have a game plan. Check out this round-up of recipe favorites, from snacks and finger foods to main event-worthy dishes. Insider tip: Instant Pot and slow cooker meals are perfect for the host who’s keeping their eyes on the TV.

Southern Quesadillas

Quesadillas filled with pulled pork, BBQ sauce, collard greens, and blackeye peas? This is a flavor mash-up that’ll wow ‘em.

Camellia Black Bean Burgers & Sweet Potato Fries

These delicious bean and mushroom veggie burgers are paired with pickled red onions and chipotle mayo for big flavor. Don’t skip the sweet potato fries!

Instant Pot Cajun White Beans

Featuring our own White Bean Flavor Infusion seasoning mix, this authentic meal practically makes itself. Which is key when you don’t want to miss a single play.

Kid-Friendly Sloppy Joe Dogs

Easy make-ahead chili = tasty Sloppy Joe dogs loved by kids and adults alike. You don’t need to be in a stadium to enjoy these hand-held treats.

Pinto Bean Chili Nachos

Meal prepping the Instant Pot Pinto Bean Chili for these nachos makes this a fun, finger-food that comes together quickly.

Slow Cooker Vegetarian Red Beans & Rice

Courtesy of our friends at Taste of the South magazine, this super simple slow cooker dish lets you serve up all the flavors of Monday, on a Sunday.

Red Beans and Rice with Smoked Ham Hock and Sausage

These meaty red beans are made in the Instant Pot for game-winning speed and flavor. Fans’ll be cheering for more.

It’s Monday morning at 3 Southern Girls, and customers are starting to drop in, looking for their favorite dish. It might be a stuffed bell pepper, turkey necks, a fried catfish plate, gumbo, or as it is the traditional day for it — red beans and rice, served with pickled pork, potato salad, and cornbread.

It’s the type of comfort food that reminds you of home.

And that’s just how owner Gabrielle Smith likes it. 3 Southern Girls is all about food and family, which also includes the neighborhood’s residents — and fans near and far — who have embraced the restaurant.

How 3 Southern Girls Came to Be
Located in Jefferson, 3 Southern Girls is a result of Gabrielle’s dream, hard work, and faith.

While the restaurant business is part of the family’s heritage — her grandmother owned Ebony’s and Maxine’s in Shrewsbury (in Jefferson Parish) — Gabrielle isn’t a formally trained chef and had never worked in a full-service restaurant. But she wanted to share her love of food with others, praying fervently before making the decision to open a restaurant. “God said it was going to work,” she told her father, just before she signed the lease for the restaurant’s building.

She opened on Feb. 29, 2020. The restaurant had just started to hit its stride when the COVID-19 pandemic struck, and restaurants closed.

It was another test of faith. And Gabrielle persevered.

A Red Beans & Rice Recipe Inspired by Her Grandmother

Today, 3 Southern Girls is a mainstay, and while the red beans and rice is a Monday special, it’s also available every day with smoked sausage.

“Typically, I’m going to soak my beans the night before. So when I come in the morning, it’s two hours max for my cooking time,” says Gabrielle.

After she arrives, the beans are drained, and the pot is filled back up with water. It is then put on high heat for the first hour.

“That second hour, I’m going to add my dry ingredients, my bay leaf with a little chicken flavor, as well as add garlic powder, onion powder, and other seasonings.”

Traditionally, many chefs add the trinity — bell pepper, onion, celery — at the start of the cooking process. Gabrielle takes a different tack; in the last 30 minutes of cooking, she adds these ingredients raw – not cooked or sautéed.

“My grandmother taught me to finish with your fresh seasoning — not start with it,” she says.

It’s something, she notes, that is hard for people to understand. “When you start cooking with all your seasonings, everything cooks out of your pot. But if you finish with it, everything’s still there,” she explains, referencing the flavor.

Another essential ingredient she uses is Camellia Brand Red Kidneys beans and the brand’s Lima beans (butter beans) for other dishes.

“I’m going to stick to what I know works,” she says. “And I just feel like when you’re talking about beans, it’s what you are raised on. I’ve never seen any other kind of beans in our house.”

Who are the 3 Southern Girls — the ladies illustrated in the restaurant logo? The name was dreamed up in honor of Gabrielle and her two sisters, who don’t work at the restaurant, but like Gabrielle’s customers, appreciate her delicious food. Because it’s just like being home

3 Southern Girls, 4402 Jefferson Highway, (504) 381-4276; Facebook: @3SouthernGirls504; Instagram: @3SouthernGirls_; Hours: Mon-Fri. 10 a.m.-3 p.m.

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)

Garbanzo Summer Salad with Feta and Shrimp

Dive into vibrant Mediterranean tastes with this fusion salad featuring chickpeas, feta cheese, and succulent shrimp. The unexpected combo creates a delightfully light and refreshing summer salad.

Blackeye Pea Salad

From Chef Jennifer Hill Booker, this classic blackeye pea salad showcases the best of Southern cuisine. Loaded with fresh herbs and our tender blackeye peas, it’s a truly “cool” summer dish.

Warm Asparagus, Mushroom and White Bean Salad

Crisp asparagus, earthy mushrooms, and creamy white beans unite in this unique salad recipe. The contrasting textures and flavors make it ideal for a light summer lunch or BBQ side dish.

White Bean Antipasto Salad

Bring vibrant Italian flavors to your table with this white bean antipasto salad. Marinated veggies, olives, tangy cheese and our white beans merge in a zesty dressing.

Red Bean & Goat Cheese Mediterranean Salad

For a lighter Mediterranean salad, try this red bean salad with goat cheese instead of traditional feta. Lower in sodium, it’s the perfect picnic or potluck salad.

Pinto Bean Chili Burrito Bowl

Start summer off right with a combo of hot and cool! Ladle some warm Instant Pot Pinto Bean Chili over fluffy rice, then top with grape tomatoes, avocado slices, and a sprinkle of fresh green onions. Don’t forget the star of the show—a hunk of golden Buttermilk Cornbread.

Pinto Bean Chili Nachos

Nachos – the perfect meal for sunny days and good times! Spread layers of tortilla chips on a sheet pan and top with dollops of Instant Pot Pinto Bean Chili and layers of shredded cheese. Broil until browned, then sprinkle with grape tomatoes, avocado, green onions, and a handful of cilantro.

Mediterranean Bowl

Enjoy a colorful combination of White Bean Hummus, Collard Greens, and rice (served cold or at room temp – your choice), topped with juicy grape tomatoes and savory olives. Pair it with crispy crostini, perfect for dipping and spreading that creamy hummus. Ideal for sunny picnics and laid-back gatherings!

Hummus & Greens Wrap

Enjoy some White Bean Hummus, Collard Greens, crisp julienned bell peppers, and tangy feta – all wrapped up in a large tortilla. Pair it with crunchy crudités like celery sticks and baby carrots for the perfect sunny day meal

Cowboy Caviar Pasta Salad

Need a breezy summer lunch? Look no further than this cool Cowboy Caviar Pasta Salad. Mix zesty Cowboy Caviar with cold pasta and a generous handful of chopped cilantro. Make sure to scoop some of that delicious dressing from the bottom of the Cowboy Caviar container to toss with the pasta. Top it off with a sprinkling of tangy feta cheese for a refreshing, easy meal.

Collard Greens and Buttermilk Cornbread, all in one bowl. What could be more summer vibes than that? Serve it cold or at room temp—your choice.

Peas, Greens & Hummus Pita Sandwich

This Peas, Greens & Hummus Pita Sandwich is perfect if you need a quick summer bite. Line a pita pocket with creamy White Bean Hummus, then fill it with fresh Collard Greens and zesty Cowboy Caviar.

Chipotle Pinto Bean Tortilla Soup

A batch of pinto beans turns into this easy-to-make tortilla soup that truly satisfies. Don’t skip the homemade crunchy tortilla strips served on top!

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

This fresh, deeply flavorful recipe is from our friends at Taste of the South and is worth the extra effort to please a crowd.

Slow Cooker Pork & Pinto Tacos

Pork shoulder, Camellia Brand Pinto Beans, fire-roasted tomatoes, and a range of seasonings go into your slow cooker — and come out as a fabulous taco filling.

Hot 7-Layer Dip with Andouille & Bacon

Check out an amazing, slow cooker 7-layer dip with a Cajun twist.

Vegetarian Black Bean & Rice Casserole

Smoky and creamy, this hearty, 1-pot casserole can serve as a vegetarian main dish or as a side to grilled meat, chicken, or seafood. Makes a great taco filling, too!

Southern Quesadillas

Featuring blackeye peas and greens, the name of this recipe says it all!

Pinto Bean Chili Nachos

These tasty nachos can be a meal all on their own. And they come together quickly when you start with prepared Instant Pot Pinto Bean Chili.

Buttermilk Cornbread in Cast Iron Skillet

Bake some cornbread with a twist! This Buttermilk Cornbread is beyond good served warm from a cast iron skillet. Brown the butter first for a fantastic flavor.

Potato Salad with Chickpea Aquafaba Mayo

A lighter potato salad with chickpea aquafaba mayo, mustard, herbs, and veggies for a flavorful plant-based side.

Cauliflower Lima Bean Au Gratin

Or, for a lighter option, whip up a cheesy Cauliflower Lima Bean Au Gratin with fresh cauliflower, lima beans, creamy cheese sauce, and crispy breadcrumbs on top.

Southern Summer Succotash

No southern meal is complete without succotash. This Southern Summer Succotash features fresh veggies like corn, okra, peppers, onion sautéed in bacon drippings, and lima beans.

Lady Pea Salad

Salads are always a hit at potlucks. Lady Pea Salad combines lady cream peas, fresh herbs, lettuce, and a bright vinaigrette for a simple yet satisfying salad.

Zippy Lentil Salad

For heartier flavor, try Zippy Lentil Salad with collard greens, chopped veggies, olives, and a lemon-herb dressing over lentils.

Chocolate Zucchini Bread with Black Bean Aquafaba

A perfectly moist chocolate zucchini bread made with whipped black bean aquafaba for a fluffy texture and fudgy crumb.

With so many options to choose from, it wasn’t easy to select the top ten bean dishes of 2023! But here they are – flavorful favorites you’ll return to again and again. From traditional Creole and Cajun dishes to soups, appetizers, snacks, and more, there’s something delicious for everyone to enjoy.

Shrimp & White Bean Soup

This heartwarming classic features sweet Louisiana shrimp. Make it with your favorite white beans – whether they’re Great Northerns, Cannellinis, or Navy beans.

Instant Pot New Orleans-Style Red Beans for 2

Fast and easy, our Red Beans for 2 brings authentic Louisiana comfort food to your kitchen with small-batch cooking in your pressure cooker or Instant Pot.

White Bean Soup with Tasso, Winter Squash & Chard

This one’s a winter weeknight favorite that’s delicious, easy to make, and a great meal-prep recipe.

Southern Quesadillas

Oh-so-southern, these blackeye pea quesadillas are a tasty twist on the Tex-Mex version.

Blackeye Peas and Jammy Eggs

The creamy yolk from soft-boiled eggs mixes with blackeye peas for a delightfully savory flavor.

Field Pea Caviar

This colorful, southern caviar makes a great dip, snack, or side.

Braised Lady Peas

This classic southern dish will be a welcome accompaniment to any dinner table. A touch of tang and crunch from pickled onions hits the spot.

White Beans with a Cajun Accent

Whether it’s for a casual Sunday supper or a larger family gathering, a big pot of White Beans with Tasso and Ham is a crowd pleaser.

Red Bean Huevos Rancheros

A different take on the usual Huevos Rancheros, this delicious dish switches out traditional refried beans with tasty refried red beans.

Chocolate Hummus

Try this  healthy, vegan chocolate treat. Just add graham crackers, pretzels, or fruit for dipping.

Shrimp and White Bean Soup

The combination of shrimp, beans, and bold Louisiana flavors makes this creamy, hearty soup a favorite of Camellia’s CEO Vince Hayward. Stock up on Cannellini Beans, and whip up a bowl of this beloved regional dish using our top-quality cannellini beans. It’s a warming, satisfying meal with deep roots in Louisiana culinary traditions.

White Bean Soup with Tasso, Winter Squash, and Chard

Whip up a comforting one-pot white bean soup with smoky tasso ham, earthy winter squash, and fresh Swiss chard. Both seasoned cooks and kitchen novices will appreciate how easy it is to make this soup packed with big, soul-warming flavor.

Creamy Bean and Collard Greens Soup

This comforting Southern-style soup featuring creamy beans and collard greens is perfect for a cold day. Be sure to have fresh French bread to dip into the rich, velvety broth. The rich and smooth soup will make even the chilliest day feel cozy.

Ham Hock and White Bean Stew

White beans and ham hocks create a perfect flavor combination in this warm, nourishing stew. The unique smokiness of the ham infuses the beans with a rich, savory taste. With its melded flavors, this hearty dish is the ultimate cold-weather meal.

Appalachian Soup Beans

Slow-cooked to perfection with a captivating ensemble of spices, this soul-warming dish, crowned with crisped bacon, invites you to savor the rich Appalachian flavors. Pair it with chowchow and cornbread to taste mountain kitchen traditions and shared table moments.

Photo by Chris Granger.

If your holiday feast includes a turkey, you’re in for a treat on the day of your big celebration. And if you’re resourceful and appreciate eating “nose-to-tail” eating, you’ll also benefit in the days following — because you’ve got the makings for many delicious dishes to come.

Every part of the turkey (whether it’s roasted, smoked, or fried), from the carcass, giblets, and necks, to legs and leftover meat, offers the opportunity to add richness, flavor, and extra protein to dishes like gumbo, beans, chili, and more. Of course, the same philosophy applies to a holiday ham! From ham bones and ham hocks to shanks and meat, there are so many tasty ways to use the leftovers.

Check out some favorite recipes that use leftover holiday turkey and ham.

Pableaux’s Turkey Bone Gumbo

Pableaux Johnson of The Red Bean Road Show shares his personal turkey gumbo recipe. Delicious! Photo by Chris Granger.

Red Beans with Smoked Turkey Legs

Chef Isaac Woo of Catahoula Catering in Denver, Colorado is a Louisiana native who loves to make his red beans with smoked turkey legs.

Turkey Black Bean Pumpkin Chili

Hearty and comforting, this recipe makes good use of leftover holiday favorites like cooked, cubed turkey and solid-pack pumpkin.

Great Northern Beans & Ham

This tasty recipe comes courtesy of Chef Jennifer Hill Booker. Featuring diced ham and a large ham bone, it brings amazing flavor to white beans.

Simple Slow Cooker Blackeye Peas

This is a simple but delicious blackeye pea recipe made in the slow cooker, with a ham hock or diced ham. With no hands-on attention required, it’s a perfect post-holiday dish.

Simple Southern Lima Beans

A great recipe for deliciously creamy butter beans that’s sure to satisfy. Serve over hot cooked rice and alongside your favorite cornbread or biscuits.

Slow Cooker Black Bean and Pumpkin Chili

This hearty chili gets a fall twist with the addition of pumpkin. Black beans, diced tomatoes, hatch chile, and autumnal spices like chili powder and cumin make this chili full of flavor. Serve it up along with some cornbread.

Cauliflower Lima Bean Au Gratin

Elevate the flavors of lima beans by pairing them with cauliflower and a creamy cheese sauce in this au gratin. It’s comfort food at its finest and an excellent choice for a holiday side.

Cranberry Barbecue Beans

These sweet and tangy baked beans are jazzed with cranberries, barbecue sauce, and other flavorful ingredients. They make a festive addition to any holiday spread.

Bourbon-Bacon Field Peas with Collards

Bacon and bourbon give these field peas a unique smoky, savory flavor to this updated version of a Southern classic. Collards provide color and balance out the heartiness of the beans.

Creamy Bean and Collard Greens Soup

Warm up with this smooth, creamy bean soup featuring collard greens and parmesan cheese. The rosemary adds a delightful aroma. Serve this soup as a starter – it will get everyone’s appetites ready for the main course!

Braised Lady Peas

Tender lady peas are braised with onion, bacon, and broth, creating a delicious flavor. These buttery peas are perfect for pairing with your holiday ham or turkey. Garnish them with pickled onions or shallots for a tangy crunch.

You may have wondered what the difference is between creamy favorites commonly called lima beans, and the velvety staple referred to as butter beans. And you wouldn’t be the first.

Lima Beans vs. Butter Beans

Well, rest assured; the two are actually one in the same. There’s no difference between lima beans and butter beans, though sometimes they’re sold at different stages of maturity. As a matter of fact, our Large Lima Beans packaging actually states Butter Beans in parentheses, just to clarify. The younger green-hued beans are often called Green Baby Limas and are more tender than their larger counterparts. Despite that, all varieties come from the same plant. Interestingly, whether you prefer to call them lima beans or butter beans is a result of your own geographical traditions and how your family and friends refer to them.

A Southern Staple

Regardless, these tasty beauties have been a Southern staple for generations. Often cooked with ham or bacon and served over rice, they’re high in fiber and trace minerals, super hearty, and offer a deliciously creamy, velvety, and well, buttery flavor. If prepared right, they offer a lush creamy goodness encased and embraced by a firmer, shape-holding skin.

We pronounce “lima” beans like this: “lime” with an “a” on the end. However, these New World native beans originally came from Lima (pronounced “LEEma”), the capital city of Peru. These luscious legumes have made themselves at home all over the Americas, and especially so in the South.

How to Cook Lima Beans, aka Butter Beans

Whatever you insist on calling them, what’s important is how you cook and enjoy them! Here are some of our favorite recipes for lima beans, “aka” butter beans.

Instant Pot Southern Large Limas with Ham Hocks

Mushroom & Butter Bean Ragù with Cheesy Grits

Simple Southern Lima Beans

Butter Beans with Pickled Pork or Smoked Ham Hocks

Vegetarian Lima Beans with Mushrooms

Lamb Shanks with Garlic & Butter Beans

The post The Difference Between Lima Beans and Butter Beans first appeared on Camellia Brand.]]> https://static.camelliabrand.com/the-difference-between-lima-beans-and-butter-beans/feed/ 0 https://static.camelliabrand.com/red-bean-essentials-salt-pork/ https://static.camelliabrand.com/red-bean-essentials-salt-pork/#respond Wed, 18 Oct 2023 17:58:48 +0000 https://www.camelliabrand.com/?p=45645 For many cultures around the world, salt pork is a beloved ingredient that adds a unique savory flavor to many read more ...

For many cultures around the world, salt pork is a beloved ingredient that adds a unique savory flavor to many indigenous dishes. And in Louisiana, it’s a favorite in everything from red beans and black eye peas to cassoulet. But what exactly is salt pork? And what does it bring to the table?

What is Salt Pork?

Salt pork refers to heavily salted slabs of pork belly, pork shoulder, or other fatty cuts. The meat is rubbed with salt or submerged in a salt brine, which preserves the meat and infuses it with concentrated flavor.

The History of Salt Pork

The use of salt pork traces back to Europe in the Middle Ages, when salting and curing meats was an essential preservation technique. The practice spread around the globe as Europeans explored and colonized other continents. In the Caribbean, West Africa, and the United States, salt pork became a culinary tradition in New England dishes like Boston baked beans and clam chowder, and in the South, in staple dishes like beans, peas, and greens.

How to Use Salt Pork

Imparting flavor and fat into bean and blackeye pea dishes, salt pork adds body and a silky texture to stewed and slow-simmering favorites, thickening and enriching the cooking liquid. Traditional southern dishes like BBQ Beans and Field Peas with Snap Beans feature salt pork for its signature flavor.

The Difference Between Salt Pork and Bacon

Salt pork and bacon are both made from pork belly, salted to cure the meat, and available in slabs or sliced. But unlike bacon, salt pork is not smoked and contains substantially more fat. It also costs less! And since it has more fat, the collagen that’s released from salt pork during cooking melts into beans and other slowly simmered dishes, giving them amazing richness and texture. Salt pork can be used as one large piece, cut into cubes, or diced, depending on the recipe.

The Difference Between Salt Pork and Pickled Pork

Another common question is, what’s the difference between salt pork and pickled pork? While both salt pork and pickled pork are favorites in slow-cooked dishes like beans, pickled pork is cured with salt and then brined in vinegar, spices, and seasonings, providing a tangy flavor in addition to the saltiness. Salt pork is cured with just salt, and no other seasonings are involved.

Here’s what home cooks say when asked about the secret to their red beans:

“Sometimes cook with pickle and salt pork, or mild smoke sausage, also some people use bacon.”- Roxanne F.

“Salt pork!”- Wade L.

“I use the trinity, salt pork, smoked or regular turkey necks, Tony’s, and that’s about all. I will try the crab boil.”- Saja M.

“I’ve been cooking Camellia red beans for 55 years. I use onion, garlic, bacon fat and salt pork. If I can’t get salt pork, I use pickle meat. I taste the beans before I add salt.”- Eunette B.

The post Red Bean Essentials: Salt Pork first appeared on Camellia Brand.]]>

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.

Everything in this subscription box is about delicious, authentic, southern cooking, delivered right to your door! It includes: a Camellia “Makin’ Groceries” kitchen towel, a Camellia Sticker sheet, Dagostino Alligator Shaped Pasta, Blackeye Peas, Baby Lima Beans, Great Northern Beans, and Pinto Beans.

And our perfect summertime recipes are a great way to put those items to good use! Take a peek:

Cowboy Caviar Pasta Salad

This refreshing pasta salad made with Blackeye Pea Cowboy Caviar is a fast and easy lunch or dinner. Make it more fun for the kiddos with Dagostino Alligator Shaped Pasta.

Picnic Baby Limas

Take these sweet and tangy Baby Limas on your next picnic, even if it’s inside at your kitchen table.

White Bean Hummus

Throw cooked Great Northern beans into a food processor with lemon juice, tahini, herbs, and spices for an appetizer that’ll please a crowd. It’s perfect for snacking and spreading, especially during the warm days of summer.

Kid-Friendly Refried Beans

Savory (but not spicy), these kid-friendly refried beans are perfect in enchiladas and quesadillas, or on top of nachos with lots of shredded cheddar cheese.

When a plate of red beans and rice with French bread comes to the table, a debate can sometimes arise about the correct way to eat it.

Should the French bread be used as a scoop, a way to soak up the last bits, or as a separate accompaniment slathered with butter? Then again, why make a choice?

Just like the debate over who makes the best red beans and rice, the debate over how to eat the French bread is ongoing. But no matter the preferred eating style, all agree that the French bread has to be from Leidenheimer Baking Company.

French Bread in New Orleans

Leidenheimer’s was founded 1896 by George Leidenheimer, when New Orleans was teeming with bakeries. About a decade beforehand, the City Directory listed 150 bakeries.

Leidenheimer immigrated years earlier from Deidesheim, Germany. He opened the bakery on Dryades Street and in 1904, moved it to the corner of Simon Bolivar Avenue in Central City, where it remains today.

At first, Leidenheimer made the heavy, dense breads he was more familiar with from Germany; however, around 1905, the bakery segued to making French bread, in addition to other types of breads popular during that time period.

How much did a loaf of French bread cost? At the turn of the century, it was somewhere in the neighborhood of a nickel per loaf.

The Proof is In the Water

What gives Leidenheimer’s French bread its flaky, thin crust and fluffy interior is a combination of interesting influences, but the Mississippi River’s hard water plays a big role.

Other factors include the fermentation process and the weather.

“We naturally ferment our dough, allowing it to age and develop flavor and its unique crumb characteristics,” says bakery Director of Operations and fifth-generation owner William Whann.

“Our bake time varies based on the ambient temperature. We have to put a considerably harder bake on our products during the hotter months because the New Orleans humidity will soften the bread’s signature crust,” he added.

But even with the introduction of technology, the bakery still harkens to its roots.

“While we have incorporated the use of automation to increase output,” says Whann, “human touch will always play an important role in our products. Every po-boy loaf produced at Leidenheimer is still hand-stretched to its signature 32-inch length.”

Po-boy bread in New Orleans is often referred to as French bread and vice versa, but they started out differently.

While French bread had been available in some variation since the city was founded in 1718, po-boy bread was introduced to New Orleanians in 1929. The first po-boys — sandwiches that can be filled with an infinite amount of combinations — were credited to Martin Brother’s Grocery which made them during a streetcar strike. The brothers, who had been streetcar conductors, decided to help out and created a loaf of bread for the “poor boys” to eat or share with their families.

Originally, a typical French bread was a family loaf roughly 16-inches long. It was fatter in the middle at around 4- to 5-inches wide, with narrow, pointed ends. Notes Whann, po-boy bread was developed as a long loaf uniform in width – because when making sandwiches, restaurants were having to throw away the unusable ends.

In the past, New Orleanians may have used the ends of the French bread as a makeshift bowl for their red beans and rice. According to a Southern Foodways 2006 interview with Joe Darensberg, whose family worked at the bakery for generations, “My dad said, ‘We put red beans in the ends of the French bread …” (Perhaps the ends worked well as a large scoop!)

Leidenheimer Today and Beyond

Today, Leidenheimer customers can order different sizes of its French/po-boy bread depending on their needs. The company is the largest producer of French bread in New Orleans.

The bakery also makes pistolettes with the same formula that range in size from 4 inches to 12 inches and is the largest producer of muffuletta bread in the country.

“We bake and deliver tens of thousands of loaves daily to both local and national customers,” says Whann.

“In addition to supporting the needs of our incredibly loyal, local customers, we have had the unique opportunity in recent years to connect with restaurants and chefs all over the country through social media, which has been an incredible experience to see how people are using the product across the States,” says Whann.

Working with Whann in the bakery business is his father, Sandy Whann, president; aunt Katherine Whann, office manager; and sister Katie Whann, marketing and social. Mitch Abide has been the longtime plant manager.

While some may argue cornbread is a go-to accompaniment to red beans and rice, for many, only a slice of Leidenheimer’s French bread will do.

leidenheimer.com/; on Instagram; 504.525.1575.

A Staple of French Cooking

Mirepoix, (pronounced meer-PWAH) is a simple, homey vegetable base that plays an essential role in the aroma and flavoring of soups, stews, casseroles and more. A staple of French cooking, it’s a classic way to begin a recipe — by slowly sautéing a combination of onions, celery, and carrots in butter or oil until soft, fragrant, and translucent.

Playing A Key Supporting Role

Named in the 18th-century after the duke, Charles Pierre Gaston François de Lévis, or Duc de Mirepoix, a French general and diplomat, the generally accepted ratio of ingredients is 2:1:1 (two parts onions, one part celery, and one part carrots). However, there’s no need for today’s home cooks to be precious about it; it’s best to think of mirepoix as playing a supporting role in a great dish, as it helps the main ingredients to shine.

Cousin to the Holy Trinity

In fact, most of the world’s cuisines start with a common vegetable base that brings out the flavor of their iconic dishes. Creole and Cajun cuisines are no different, benefiting from their own variation. Interestingly, early French settlers in the Louisiana Territory brought their culinary customs with them, but there were no carrots in their swampy new home. So they substituted bell peppers for carrots, creating the Holy Trinity.

Usage Tips

A few usage tips when making mirepoix: in general, the finer you chop the vegetables, the quicker the aroma and flavors will be released. And if you’d like to prep for future use, go right ahead. Pre-chopped, frozen batches of mirepoix can be used easily in your favorite bean dishes.

Frijoles Borrachos

One that’s particularly noteworthy for combining beans with beer is Frijoles Borrachos (Drunken Beans). In this favorite, Pinto Beans are cooked with bacon and dark Mexican beer for a rich base with a bright flavor. No wonder the dish is a standard at family gatherings, picnics, and cookouts.

3-Bean Vegetarian Chili

Another popular recipe combining beans with beer is this 3-Bean Vegetarian Chili featuring Pale Ale, smoked Hatch chilies, Red Kidney Beans, Cannellini Beans, and Black Beans. The beer tends to add a warm maltiness, and the addition of extra olive oil at the end of cooking adds creaminess. Whether cooked on the stovetop or in a slow cooker, this dish is sure to be a crowd-pleaser.

Frijoles Charros

Served warm and with a brothy consistency, Frijoles Charros (Cowboy Beans) is a traditional Pinto Bean dish made with dark or amber beer and is named for Mexican horsemen, or charros. This recipe is a perfect side dish to pulled pork sandwiches or other BBQ favorites.

Slow Cooker Shredded Pork & Pinto Tacos

Made with pork shoulder, Pinto Beans, beer, and fire-roasted tomatoes, these tacos are big on flavor and great for your favorite Taco Tuesday dinner or a weekend get-together. Yum.

Red Beans & Rice for 50

Wanna take your red beans to the next level? Go big or go home with this red beans and rice recipe that feeds 50! Follow our Pro Tips for how to cook a batch that large, and be sure to add a bottle of beer to the pot when you add the red beans. The yeast in the beer will help thicken the pot and give the beans a unique flavor.

Soaking Red Beans in Beer?

Believe it or not, when asked what the secret is to their red beans, one Camellia fan shared this trick: “Soaked in beer with bay leaves.” And a chef agrees, adding, “The first step comes the night before I want to cook: Soak the dried red beans in water (or some sort of hoppy beer) for at least 24 hours.” Who knew? You just might have to try it.

Sharing tips and tricks for her favorite New Orleans dishes from her custom pink wheelchair, Amelia Labeaud is a fun-loving New Orleans native raised in the 7th ward who has always had a passion for her city’s food and culture.

Not long ago, her viral video for red beans and rice — made with pickled pig tips and Camellia Brand Red Bean Flavor Infusion — got people talking. “What are pickled pig tips and where do you get them?” commenters asked.

Pickled Tips

Popular in the South and especially among Louisiana cooks, pig tips are the meaty chunks from the underside of spare ribs that contain cartilage but no bone. When a rack is trimmed to make ribs, the boneless strip of meaty rib ends (or tips) remains. A form of pickled pork, pickled tips are inexpensive and used as a flavoring agent in many iconic Southern dishes such as red, white and lima beans, including all manner of stewed vegetables. And you can buy them packaged at many grocery stores and butcher shops.

Amelia, (who goes by ‘Melia’) loves using pickled tips and cooking them low and slow in dishes from red beans to cabbage to greens. “I think they give a really good, buttery, salty taste. It gives the food really good flavor,” she says. Check out her recipe for Red Beans with Pickled Pig Tips.

An Adventure on TikTok

Melia’s adventure on TikTok started a few years back, when her daughter pleaded, “Mom, let’s get on this TikTok trend called ‘things New Orleans people see’.” So for kicks, they created a New Orleans-themed video, and the next day, her daughter exclaimed, “Mom, it’s gone viral!”

“You know, kids get excited about every little thing, so I kind of brushed it off,” says Melia. But when she looked at how many people had reacted to her video, she was amazed. As she experimented with posts to see what grabbed folks’ attention, she noticed that fans were gravitating to her New Orleans-style cooking videos.

How a Giveaway Turned Into a Business

Melia continued to create cooking videos, and in hopes of reaching a few hundred thousand followers, she offered a giveaway — a box full of iconic New Orleans snacks that she grew up enjoying, filled with products like Mama Noodles, Big Shot Cold Drinks, Elmer’s CheeWees, and Zapp’s Chips.

Fans were clamoring for the goods, which is how her giveaway turned into a flourishing business called The Original New Orleans Snack Box. She now sells New Orleans snack boxes and homemade spicy bowls to fans far and wide.

And when she’s not hustling, selling, and shipping, she’s cooking and eating. Want to see what she’s up to? You can follow Melia on all of her social media platforms @RollingWithMelia — on Instagram, Facebook, TikTok, YouTube, and Bigo.

Appalachian Soup Beans

A pinto bean dish where the broth becomes so rich and slurpable, the “soup” and the “bean” deserve equal billing in the dish’s name. Perfect with a side of cornbread.

Instant Pot Pinto Beans & Ham Hocks

This Instant Pot recipe is adapted from the stovetop version in Jennifer Hill Booker’s Field Peas to Foie Gras: Southern Recipes with a French Accent. In other words, it’s a keeper.

Creole Red Beans and Rice

Hailing from our friends at Taste of the South, this recipe has a trick up its sleeve. Sausage is baked in the oven till crispy and browned and then added to the pot after the beans are tender. Try it out, and see what you think.

Classic Hoppin’ John

A lowcountry classic, Hoppin’ John is one of the simplest and most humble of dishes — made with field peas or blackeye peas, bacon or ham, onion, rice and seasonings.

Mother’s Red Beans

The origin of the red beans and rice recipe at Mother’s Restaurant starts with the founders, Simon and Mary “Mother” Landry, who opened the business in 1938 on Poydras Street. Get a delicious taste of history with this one.

Kid-Friendly Instant Pot Fagioli

Super easy to make, this stick-to-your-ribs staple includes three bean varieties and Dagostino Fleur de Lis Shaped Pasta. Just add a salad and your favorite crusty bread for a complete meal.

Mushroom & Butter Bean Ragu with Cheesy Grits

Think you know butter beans? Think again. Until you’ve tried this delicious dish combining large limas, fresh mushrooms, Gouda cheese and grits, you don’t know what you’re missing.

Kid-Friendly Beef & Bean Sloppy Joe Sliders

These nutritious sliders are full of flavor and easy to eat. Bonus: one skillet cooking makes for quick cleanup. Feel free to swap ground turkey for ground beef, if you prefer.

Zippy Lentil Salad

Cool, crunchy, and colorful, this lentil salad is filled with veggies and super satisfying. Makes a great lunch on the go or a healthy side dish.

It’s in New Orleans’ neighborhood restaurants where you’ll find the heart and soul of the city’s cuisine.

Since it opened in the 1970s, Joey K’s Restaurant and Bar has been keeping Uptown well-fed, with Southern and New Orleans dishes that have been on the menu since day one.

Always on the Menu
One such traditional New Orleans dish that has always been on the menu is the red beans and rice.

“I’ve never seen an actual recipe written down,” says co-owner Tommy Spain.

The chefs are still using the same recipe, but each has their own flourishes. And while the base is the same, what you get “… really depends on who’s making it, to be honest with you,” Spain adds.

Chef Weston Banks has been here for five years with a short break in between. The other chef is Dexter Johnson, who has been cooking at Joey K’s for 17 years.

“It’s a mixture of both of them,” says Banks, referring to the restaurant recipe and his own. Banks learned his craft at home and while working at other restaurants around town.

How Joey K’s Cooks Red Beans

There are a few constants; among them, using Camellia Beans and not soaking.

“We just put them in the pot, add water, our spices, let them cook,” says Banks. “Once we let them cook, we add smoked sausage and seasoning, onion, bell pepper, and a ham base.”

The dish is available every day as a main or side dish, and while it doesn’t always sell out, it is a best seller.
Why do customers like their red beans and rice? “They are the right amount of firmness, which I think comes from not pre-soaking the beans,” says Spain. “The other thing people have a tendency to do is to over-salt them, and they get too soft. And, we don’t season so much that it hides the taste.”

The restaurant is a regular stop for the New Orleans Secrets Tours’ Magazine Street Foodie Tour. Tour co-owner Mark Aspiazu likes Magazine Street because it is walkable and has good restaurants for stopping and sampling the food.

“It’s one of my favorite places to eat,” says Aspiazu about Joey K’s.

The red beans are “cooked perfectly, scream authenticity, and are creamy and delicious,” he says. “I can get red beans and rice anywhere, but not these, which are the best in town.”

“How could I not bring guests here?”

In fact, the popularity of Joey K’s red beans was celebrated when the restaurant was one of the final four competitors in the inaugural Bean Madness tournament (created and organized by the Red Beans Parade). 64 New Orleans restaurants and chefs were pitted against one another to see who makes the city’s best red beans.

From the Beginning to Present Day
While Joey K’s was founded in the 1970s, it was originally one block away and called Tony’s. It was owned by Joey K’s mother, and passed on to him when she passed away in the late ‘70s. He then moved the restaurant to its current location and named it after his daughter Joey Kay, later shortening it to Joey K’s. In the late 1980s, Cindy and Sam Farnet bought the business, and more recently, Spain and his wife purchased a portion of it.

Spain pulls out an original menu from the late 1980s to compare it to one from 2022. There are menu items that are now long gone, but the classic Joey K’s offerings remain, including red beans and rice, white beans and pork chop, beef brisket, chicken cordon bleu, and the “All You Can Eat Catfish” Friday special. Prices, alas, have changed: red beans and rice was once $4.25, and today it is $11.95.

What hasn’t changed is what brought people here in the first place – the food.

In fact, Spain admits he eats the red beans and rice every day, maybe even twice a day!

Joey K’s Restaurant and Bar, 3001 Magazine St., (504) 891-0997; joeyksrestaurant.com; on Instagram; Mon.-Sat. 11 a.m.-9 p.m

Our quarterly subscription boxes offer all the ingredients for authentic Louisiana cooking, delivered to your doorstep. The contents of each box are a surprise, but you can count on 5-10 favorites that include signature & heirloom beans, delicious seasonings, ingredients, tools for the kitchen, and more. Plus, you’ll get exclusive items that will inspire and delight. Find out more, and get cookin’.

Spicy 3-Bean Chili (Stovetop and Instant Pot recipes)

Ingredients:

• 6 -7 cups vegetable (or chicken) broth
• 1 chili seasoning packet (included in the box)
• 1 bag Camellia Brand Spicy 3-Bean Chili mix, rinsed and sorted (included in the box)
• 1 ½ pounds cooked ground beef or other ground protein, optional
• 1 can diced tomatoes, optional (If using, reduce broth by 1 cup.)
• Optional toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Stovetop Directions:

1. Add broth, seasoning packet, and 3-Bean Chili Mix to a large Dutch oven over medium-high heat. Stir well, and bring to a boil.
2. Reduce heat to low, cover, and cook for 4-5 hours, until the beans are tender but not falling apart. Add more broth as necessary.
3. Optional: add cooked ground beef or other ground protein 30 minutes before end of cooking time.
4. Serve with assorted toppings, if desired.

Instant Pot Directions:

1. Add broth, seasoning packet, and 3-Bean Chili Mix to the Instant-Pot. Stir well.
2. Optional: add cooked ground beef or other ground protein to the Instant Pot.
3. Select Bean/Chili setting.
4. Allow the pressure to release naturally for 20 minutes.
5. Serve with assorted toppings, if desired.

See nutritional information for the 3-Bean Chili Mix and the chili seasoning packet.

Lentil Soup

Ingredients:

• 2 quarts of water or broth (vegetable or chicken)
• 1 lentil soup seasoning packet (included in the box)
• 1 pound Camellia Brand Lentils, rinsed and sorted (included in the box)

Directions:

1. To a large heavy pot, add water or broth, contents of seasoning packet, and lentils.
2. Stir well, and bring to a boil.
3. Reduce heat, cover, and simmer for 35 minutes, stirring occasionally.

Optional:

• Make it meaty. Sauté 1 lb. sliced, smoked sausage in olive oil before adding all other ingredients.
• Keep it veggie (or vegan). Sauté 1 cup carrots, 1 cup celery, and 1 cup onion in olive oil before adding all other ingredients.

See nutritional information for the lentil soup seasoning packet.

Kid-Friendly Beef and Bean Sloppy Joe Sliders

Ready to fill hungry tummies, these sliders are full of flavor and easy to eat. Bonus: one skillet cooking makes for quick cleanup. Feel free to swap ground turkey for ground beef, if you prefer.

Kid-Friendly Vegan Meatballs with Crawfish-Shaped Pasta

These meatballs are packed with beans, seasonings, and healthy goodness. Make them ahead of time, (and freeze if you’d like), then simply reheat in pasta sauce, and serve over our fun Dagostino Crawfish Shaped Pasta. Delish.

Kid-Friendly Instant Pot Pasta Fagioli

Super easy to make and perfect for chilly nights, this stick-to-your-ribs staple includes great northern beans, red kidneys, and Dagostino Fleur de Lis Shaped Pasta. Just add a salad and your favorite crusty bread for a complete meal.

Three Bean Salad

A classic favorite that’s been enjoyed for generations, this Three Bean Salad features red kidney beans, garbanzos, great northern beans, fresh veggies, and a tangy, tasty red wine vinaigrette.

Kid-Friendly Sloppy Joe Dogs

Who doesn’t love a chili dog? We’ve taken the sloppy joe mixture from our Beef and Bean Sloppy Joe Sliders and used it to make a crazy good chili dog. You’re welcome! 🙂

Our quarterly subscription boxes are full of happiness, delivered right to your door! And they’re a great way to discover the joy of authentic Louisiana cooking. The goodies in each box are a surprise, but you can look forward to 5-10 favorites that include signature & heirloom beans, delicious seasonings, ingredients, tools for the kitchen, and everything in between. Plus, you’ll find some exclusive, handpicked items that are sure to put a smile on your face.

Hummus

A favorite classic, this hummus recipe is creamy and dreamy. Enjoy with pita, crackers, or crudité.

Braised Garbanzo and Tomatoes

This hearty dish hails from our friends at Taste of the South magazine, and it’s sure to please.

Kid-Friendly Pasta & White Bean Salad

Kids and adults alike love a colorful pasta salad. Here, white beans up the protein and fiber!

One-Pot Pastalaya

Pastalaya uses pasta instead of jambalaya’s traditional rice, and the trinity of onion, celery, and green bell pepper round out the savory flavors.

It’s just about 11:45 a.m., and Hurst Restaurant and Seafood already has people walking in. “Hey Carolyn; hey sweetheart,” Lisa Hurst says with a comforting familiarity to the two customers. Lanell Lumar, who has worked at the restaurant for nine years, joins in with “How you doing Bruce,” and already knows he is picking up his standard order of a hot sausage po-boy. It’s this bonhomie combined with the homemade cuisine that brings happy customers back time and time again.

Just a little thing in Kenner

“It was really just a little thing they had back when they started,” says Keenan Hurst about his grandparents, Katherine and LJ Hurst. In 1939, they founded LJ’s Restaurant and Lounge in Kenner, near where the restaurant is now. “They were selling liquor and plate food, and then it just picked up,” says Keenan. The restaurant changed its name to Hurst Chicken Shack in 1946, and then evolved into Hurst’s Restaurant and Seafood at its current location on Airline Drive, near Williams Boulevard and the Louis Armstrong New Orleans International Airport.

Keepers of the Culinary Flame

Keenan joined the restaurant in 1998, and his sister Lisa, who runs the front of house, has been there slightly longer – 27 years. The duo runs the restaurant for their parents, Marilyn and Felton Hurst Sr., who will pop in occasionally. Felton received the Southern Foodways Alliance’s 2019 Ruth Fertel Keeper of the Flame Award, given to an “unsung hero or heroine, a foodways tradition bearer of note,” says the alliance website.

Red beans the way you like it

The restaurant’s most popular dish is red beans and rice. “We make our red beans and rice the same way she cooked it,” says Keenan, talking about his grandmother. And like his grandmother before him, Keenan uses Camellia Beans, continuing an 83-year family tradition. Lisa adds, “Camellia is all we’ve ever done. It would be a waste of time to use anything else.” The restaurant serves red beans every day of the week, with an addition of Camellia white beans on Thursdays only.

Lisa says she has customers who come in Tuesday through Friday to just eat the red beans and rice. The regulars, who include a few “who have been around since my grandmother,” says Keenan, like to customize what they want based on what is served with it each day, or what the daily special is.

For example, some just want the red beans, no rice, while others want the traditional combination. Or, the red beans (with or without rice) can be served with fried catfish (the most popular request), smothered or fried chicken, fried or smothered pork chops, fried sausage, even fried shrimp, and smothered barbecue ribs. Keenan said some customers even want the red beans but with the rice covered with whatever gravy was made that day.

To soak or not to soak

Keenan and his crew cook 16 pounds of red beans each day. He uses the trinity — celery, onions and bell pepper — and sautés with “our seasoning and some bacon grease.” He then adds pickled pork rib tips and tails. What he doesn’t do is soak the red beans. “We never did,” Keenan says.

Soaked or not, the red beans at Hurst Restaurant are not to be missed!

Hurst Restaurant and Seafood, 2152 Airline Dr., Kenner, (504) 467-1370. Hours: Tues.-Thurs., 11 a.m.- 6 p.m., Fri. and Sat., 11 a.m.-7 p.m. Cash only.

Pantry Red Beans & Rice

This simplified recipe makes tasty red beans by relying solely on pantry staples and spices, and it comes together quickly in the Instant Pot.

Dump & Go: Slow Cooker Red Beans & Rice

This recipe lets your slow cooker do the work, with no hands-on attention required and no soaking. Just dump everything in, set it, and forget it.

Easy Instant Pot Red Beans & Rice

Yes, you can sauté the trinity in oil first before adding the rest of the ingredients, but you can also just dump everything in and cook on high pressure.

Instant Pot New Orleans-Style Red Beans & Rice

Fast, easy, and delicious in every way — this Instant Pot recipe deserves to be made year round.

Slow Cooker Red Beans and Rice

With this versatile recipe, some steps can be made ahead or skipped altogether. It’s a great slow cooker recipe to keep in your back pocket.

Stovetop Creole Red Beans

Our Red Bean Flavor Infusion is a tried-and-true blend of authentic Creole spices and vegetables, and it’s a great way to quickly and easily season a pot red beans to perfection.

Get ready for a week’s worth of delicious meals full of versatile, plant-based protein. With great make-ahead bean recipes and so many ways to serve them, you’ll fill your fridge and satisfy your family – whether they’re hungry for breakfast, lunch, or dinner. Below, find our make-ahead favorites – cooked on the stovetop and in the Instant Pot – plus lots of tips and recipes that use those beans in everything from snacks and dips to tacos, pastas, salads, and sandwiches. Read on for a nutritious taste of what’s on the menu.

Easy Make-Ahead Pinto Beans

This is an easy stovetop pinto bean recipe that yields 5 cups of perfectly cooked beans. Toss some of those cooked pintos into hearty Bean & Bacon Breakfast Tacos with scrambled eggs and shredded cheese, and start your day off right. 

Bean & Bacon Breakfast Tacos

Want lots more ways to use those savory pintos? Find out how to turn 1 pot of pintos into 5 meals. 

Instant Pot Black Beans

This recipe is super fast and cooks a pot of beans with no hands-on attention required. Take 1 ½ cups of the cooked black beans, and whip up a Black Bean Quinoa Salad with corn, red bell pepper, and spices for a tasty, protein-packed lunch.

Black Bean Quinoa Salad

Still hungry? Check out Easy Instant Pot Black Beans = 3 Delicious Dishes for more ways to use them.

Instant Pot White Beans

This basic recipe is perfect for flavorful beans that can be used in many different ways. One of our favorites is White Bean Hummus – cool and creamy, with a slight green tint from the addition of fresh parsley and green onions. Enjoy it as an anytime, healthy snack.

White Bean Hummus

Put all those white beans to good use. Check out how to turn 1 pot of white beans into 5 dishes.

Why not get creative with your make-ahead beans? With more tasty recipes like Easy Refried Beans, Black Bean-Stuffed Sweet Potatoes, White Bean Pesto Pasta, and Tuna White Bean Salad, the possibilities are endless.

Our quarterly subscription boxes deliver the joy of authentic Louisiana cooking, right to your door. And while the goodies in each box are a surprise, you can look forward to 5-10 favorites that include signature & heirloom beans, delicious seasonings, ingredients, tools for the kitchen, and everything in between. Plus, you’ll find some exclusive, handpicked items that are sure to delight. Find out more, and get cookin’.

Chipotle Bean Dip

A creamy blend of Frijoles de Olla and chipotle peppers in adobo sauce creates the perfect smoky dip for your favorite chips.

Field Pea Salsa

Colorful with a crunch, this delicious recipe features cooked and cooled Camellia Brand Field Peas, corn kernels, red onion, red bell pepper, and cilantro in a fresh lime juice dressing.

White Bean Pesto Pasta

A easy weeknight favorite, this dish comes together quickly with pasta, prepared or homemade pesto, cooked Camellia Brand Cannellini Beans, and Parmesan.

Where everyone knows your name
Café 615, Home of the Da Wabbit restaurant, with its iconic, vintage Bugs Bunny themed neon sign, began as a drive-in restaurant in 1948. Today it continues to be the place Westbankers (and others in the know) go for great New Orleans food. On a typical Monday, which is red beans and rice day, of course, it’s packed with diners. The waitresses are in nonstop motion and seem to know everyone by their first name. This familial feeling – not to mention the restaurant’s famed red beans – brings the neighborhood here, and that’s how owners Donna and Eric Savoie like it.

A restaurant history in neon
The Savoies bought this Gretna landmark in 2004 and renamed it Café 615, Home of Da Wabbit, keeping a link to its previous owner, “Da Wabbit” Licciardi, who won the building in a card game in 1946. Before Licciardi owned it, the business was a drive-up diner and bar called Kerner’s, which was also known as a place to gamble. Today, this old-school New Orleans tradition and the food keep bringing people back. “That’s how our business has grown – by just word of mouth or just locals,” says Dawn.

A red beans recipe for 300…and counting
When Eric recounts their red beans and rice recipe, he thinks in bulk – he says they serve about 300 portions on Mondays for lunch and dinner. He constructs his dish in steps: “We start with 50 pounds of dry beans. Add around 10 to 12 large bay leaves, then add two cups of liquid smoke and eight large smoked ham hocks. We boil it until the beans are soft, then add four cups of chopped garlic and 35 pounds of smoked sausage cut in quarters. We cook that until the garlic is soft, then add two pounds of non-salted butter. Then let it cook for two to three hours.”

Two pounds of butter – yes indeed!
The butter, he says, makes the mixture creamy. Eric then adds three or four stalks of celery chopped, 15 bell peppers, and 25 large onions, all chopped, which are all cooked down. “You don’t cook it until you can’t see the seasoning, because you still want to see the seasoning. We just cook it until it’s translucent, so it’s soft, but visible, and then we add salt.” The dish is completed with a side of a pork chop or smoked sausage.

Red beans, white beans… but always Camellia Beans
The only beans Eric will use, which also include the Thursday special of white beans and rice, are Camellia Beans. “It’s a family tradition,” said Eric, to use the beans. And it’s one that can’t be messed with. It’s staple and most people that come in are getting the red beans,” Dawn notes. “It’s a New Orleans thing.”

Pork chop or smothered rabbit on the side
For the white beans and rice – which can be ordered with pork chop or smothered rabbit (not the “wascally” kind) – Eric uses a different cooking technique: “We boil navy beans in plain water until they are soft, then we add regular onions, green onions, pickled meat, salt and pepper to taste. We check it until the pickled meat is tender and the beans are soft and creamy. Way easier than the red beans!”

Café 615, Home of Da Wabbit, 615 Kepler St., Gretna, 504-365-1225, cafe615.com

Lima Beans with Shrimp & Andouille

Three southern staples star in this often-asked-for, easy-to-make dish. Cooked low and slow on the stovetop, it’ll make the whole house smell amazing.

Red Beans and Rice with Smoked Ham Hock and Sausage

An easy Instant Pot recipe perfect for a hectic Monday, this dish offers up delicious red beans in about an hour.

Slow Cooker Vegetarian Red Beans

Like to throw everything in the slow cooker and let it do its magic? Next time you need to feed a crowd, this vegetarian recipe’s for you.

Bourbon-Bacon Field Peas with Collards

Creamy and decadent, these field peas cooked with bourbon and bacon are excellent alongside your favorite fried chicken.

Instant Pot Lima Beans & Greens Soup

Versatile and customizable, this homey beans & greens soup will make you feel all warm and cozy.

Slow Cooker Cheesy Refried Bean Dip

A gameday essential, this refried bean dip delivers a win every time.

Pinto Beans & Ham Hocks

A cookbook favorite from our friend Chef Jennifer Hill Booker, this recipe guarantees a thick, rich pot of pintos.

Slow Cooker White Bean & Chicken Chili

An extra step in this slow cooker recipe makes all the creamy difference. Try it, and you’ll agree.

Jalapeño Pepper Jelly Baked Beans

Mmm. Bacon, barbecue sauce, and a whole jar jalapeño pepper jelly make this one of the most flavorful baked bean dishes we’ve ever tasted.

Cowboy Caviar with Blackeye Peas

A perfect side dish or party dip, Cowboy Caviar is beloved by all.

Ready to start your good-luck meal? Find Camellia Blackeye Peas in a store near you—or shop online.

Simple Slow Cooker Blackeye Peas

A classic dump & go recipe for the slow cooker, no hands-on attention is required for this simple favorite. The deep flavors come together all by themselves.

The Best Meatless Blackeye Peas

Hearty, healthy, and full of nuanced flavor from a variety of veggies, seasonings, and spices, these vegetarian blackeye peas benefit from a final addition of balsamic vinegar.

Garlicky Shrimp and Blackeye Peas

This dish is perfect for celebrations and get-togethers, especially New Year’s. Putting two Southern favorites together in one dish — blackeye peas and Gulf shrimp — makes for a wonderful combination that everyone loves.

Blackeye Peas & Sausage

This easy, make-ahead recipe includes directions for prepping and freezing the ingredients beforehand. When ready to use, simply dump the ingredients into a slow cooker along with blackeye peas, water, and broth, and cook for 5-6 hours till tender and delicious.

Potlikker Greens with Blackeye Peas

Potlikker is the tasty, nutritious broth left behind after simmering a pot of collard, turnip, or mustard greens. And both the broth and the greens are particularly delicious when combined with blackeye peas. Get your full-on combo for good luck in the new year with this traditional southern staple.

Hoppin’ John

A lowcountry classic, Hoppin’ John is one of the simplest and most humble of the region’s favorite dishes. This version, made with blackeye peas, ham hocks, onion, rice and seasonings, is southern comfort food at its finest.

Old-Fashioned Chili

A traditional chili that will soon be on your most-requested list. Featuring ground beef, fire-roasted tomatoes, our signature Red Kidney Beans, and an array of spices and seasonings, it’s got all the makings of a family favorite.

Red Beans and Rice with Smoked Ham Hock and Sausage

An easy Instant Pot recipe with so much meaty goodness, this dish is perfect for Mondays, Gamedays and more.

Southern-Style Vegetarian Blackeye Peas

Cooked with white wine, vegetable stock, and fresh herbs, these vegetarian blackeye peas will win rave reviews. Topped off with apple cider vinegar and served with collard greens, they’ve got great downhome flavor.

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

These savory, cheesy enchiladas are worth every bit of effort that goes into making them. You can make the spicy tomatillo sauce and the pinto bean filling ahead of time, then assemble all and bake the enchiladas the day you want to enjoy them.

Jalapeño Pepper Jelly Baked Beans

BBQ baked beans like these are always welcome alongside your best burgers, hot dogs, and chicken. The addition of a jar of jalapeño peppery jelly is both ingenious and delicious.

Slow Cooker Black Bean and Pumpkin Chili

The perfect post-Thanksgiving chili, this slow cooker favorite features Black Beans, cubed, cooked turkey, and pumpkin puree (which adds surprisingly creamy, savory flavor). It’s a cinch to throw together, too.

Kid-Friendly Instant Pot Pasta Fagioli

Great for chilly nights, this stick-to-your-ribs staple includes great northern beans, red kidneys, and Dagostino Fleur de Lis Shaped Pasta. Just add a salad and your favorite crusty bread for a complete meal.

Every holiday gathering is a chance to celebrate family, traditions, and the love that brings us together. This collection of flavorful, homemade sides is sure to bring back memories, offer up something new, and please all who are seated ’round the table. Whether you’re serving up requested favorites, or preparing classic recipes with a modern twist, planning and cooking for the holidays is a gift to treasure.

Bourbon-Bacon Field Peas with Collards

Featuring the combo of a favorite spirit and a beloved salt-cured meat, this decadent, downhome side will complement any main dish — from turkey to roast to ham.

Simple Southern Lima Beans

Buttery goodness at its best, Simple Southern Lima Beans bring comfort food to the holidays.

Cranberry Barbecue Beans

Sweet, savory, and bursting with cranberries, these barbecue beans are begging to be served alongside your holiday ham.

Creamy Green Baby Lima Bean and Shrimp Casserole

Right out of the oven, this browned, bubbly casserole makes a delicious addition to any holiday table.

Warm Wild Green Salad with Pecan Dressing

Made with your choice of turnip greens, mustard greens, collards or kale, this salad features a crunchy, sweet, and tangy dressing.

Southern Blackeye Peas

Add a Southern accent to your holiday menu with these savory blackeye peas.

Red Beans and Rice Boudin Balls with Dipping Sauce

With lots of Cajun and Creole flavor wrapped up in one amazing appetizer, boudin balls are a great starter for any festive holiday meal.

Red Beans and Rice with Smoked Ham Hock and Sausage

A new Instant Pot recipe from our friends at Taste of the South, this hearty Monday meal made with smoked ham hocks and sausage is sure to start the week off right.

Southern-Style Vegetarian Blackeye Peas

These vegetarian Blackeye Peas are simple to make in the Instant Pot but full of complex flavor! Serve with collard greens, and you’ve got a great meal that’ll please even the pickiest one in your bunch.

Sweet Potato Black Bean Chili

A slow cooker chili that does all the work for you, this dish offers up lots of healthy plant-based protein with very little effort.

Senate Bean Soup

When there’s a chill in the air, and it’s starting to feels like fall, pull out the pressure cooker and whip up this easy soup made with Lady Cream Peas and ham hocks. Mmm. (Feel free to sub Navy beans, if you prefer.)

The post No-Brainers: Busy Weeknight Favorites first appeared on Camellia Brand.]]> https://static.camelliabrand.com/no-brainers-back-to-school-bean-favorites/feed/ 0 https://static.camelliabrand.com/three-cheers-for-the-best-gameday-chili-recipes/ https://static.camelliabrand.com/three-cheers-for-the-best-gameday-chili-recipes/#respond Mon, 16 Aug 2021 17:04:17 +0000 https://www.camelliabrand.com/?p=42489 Nothing beats a big pot of chili on the menu for gameday gatherings and football-watching, and these tasty recipes offer read more ...

Nothing beats a big pot of chili on the menu for gameday gatherings and football-watching, and these tasty recipes offer something for everyone. Hearty and delicious, chili is one of those versatile, customizable dishes that can be tailored to your krewe’s tastes and made just the way you like it – whether that’s slowly simmering on the stovetop, thrown into a set-it-and-forget-it slow cooker, or cooked quickly in an Instant Pot. Plus, everyone can serve themselves a big bowl, add their favorite toppings, and go back for seconds! We’d say that’s a win-win for the cook and the fans.

Check out these favorite gameday chili recipes:

Instant Pot Pinto Bean Chili

This recipe’s easy to customize using ground beef, turkey or chicken. Pro tip: Quick soaking the pinto beans means your chili will cook faster, and the beans will be more uniformly tender.

Sweet Potato Black Bean Chili

From Taste of the South magazine, this easy slow cooker recipe highlights a great combo of vegetarian flavors and spices, including smoky chipotle peppers in adobo sauce and Hatch green chiles.

Creole-Style Pork and Red Bean Chili

Featuring spicy pork sausage (with the optional addition of pork tenderloin, for a milder flavor), this recipe is little more time-intensive but totally worth the wait! It’s the perfect chili for Louisiana football fans.

Old Fashioned Chili with Beans

Made with ground beef, our signature red kidney beans, fire-roasted tomatoes, and a slew of spices, this classic chili recipe will soon become a new favorite.

Slow Cooker White Bean & Chicken Chili

Versatile, creamy, and perfectly seasoned, you’ll love this chili for its big flavor. Throw it in the slow cooker, or make the stovetop version – whatever works best for you.

The post Three Cheers for the Best Gameday Chili Recipes first appeared on Camellia Brand.]]>

Whether you’re trying to keep your kitchen cool this summer, or you’re spending more time out and about (and not thinking about cooking), rely on these top Instant Pot favorites for no-brainer weeknight meals. These dishes check all the boxes: 1) they come together quickly, 2) they keep the heat contained inside the Instant Pot, and 3) they’re hands-free, so you can chill out while dinner cooks itself.

Instant Pot New Orleans-Style Red Beans & Rice

Talk about the perfect recipe for a summer Monday! It’s Instant Pot New Orleans-Style Red Beans & Rice for the win. All the creamy goodness, none of the stovetop simmering.

Instant Pot Lima Beans & Greens Soup

Throw in your favorite chopped veggies and onions, whatever broth you have on hand, and large lima beans. The Instant Pot does the heavy lifting, and you stir in greens at the end. What could be easier for summer comfort?

Instant Pot White Bean Chili

A fast and delicious chicken chili recipe, this one’s great for weeknights as well as weekends. Let everyone top their own chili with chopped cilantro, green onions, avocado, and shredded cheddar cheese.

Instant Pot Black Beans

This basic recipe makes versatile black beans that can be used in Black Bean-Stuffed Sweet Potatoes, Black Bean Quinoa Salad, and Black Bean Hummus, and more. Quick, cheap, healthy, and more flavorful than canned beans!

Instant Pot White Beans

Cook up super easy white beans, and toss them into White Bean Hummus, White Bean Pesto Pasta, White Bean Veggie Burgers, and more. Deliciously simple and adaptable.

It’s snack time. Let’s air-fry some chickpeas!
Air fryers are the latest popular kitchen gadget, and for good reason. Cooking with an air fryer has so many advantages! First, foods that are generally fried in a deep fryer can be prepared in the air fryer with the same taste and ease, but with way less calories and fat. Even if you’re not preparing fried foods, air fryers are a great way to get crispy roasted veggies and juicy meat without using as much oil.

Air fryers are essentially countertop convection ovens. Like a convection oven, air fryers circulate hot air around the food you are preparing to ensure foods are crisp and browned on the outside, but still juicy on the inside. Some of the perks of using an air fryer versus a traditional oven are that you often don’t have to preheat them at all, taking away the wait time. For those that do need to preheat, the time is still minimal compared to a normal oven. If you are cooking recipes where the desired outcome is crisp and browned, such as roasting, you will have much more success in an air fryer. Cooking in an air fryer leads to a much more even result, with less turning or basting necessary as the heat is evenly distributed around the food. Air fryers are also great for slow roasting small items when you don’t want to heat your entire oven up!

Crispy bites the whole family will love.
Whether you are craving something salty or sweet, crispy garbanzo beans (aka chickpeas) make a delicious, healthy snack the whole family will love. Try our Spicy New Orleans Air Fryer Chickpeas for a salty snack with a kick, or if you prefer to satisfy your sweet tooth, make some Texas Honey Air Fryer Chickpeas. Crispy chickpeas are a great snack to have on hand for cravings throughout the week or to serve at your next gathering. You can also use them as a crunchy salad topping!

For these crispy chickpea recipes, the air fryer was perfect. The air fryer’s convection-style heat first helped dry out the chickpeas, leading to a much crispier, more satisfying result than cooking these guys in the oven. To make them perfectly crispy, you will want to set the heat high to dry them out in the air fryer for a few minutes after they are cooked in your Instant Pot. Once they are dried out, they will need a little bit of oil, but not too much. Opening the basket and spraying them with cooking oil and giving the basket a quick shake to toss them is all you need. Once they are done cooking, just toss them with your preferred seasoning for the perfect, healthy snack.

When the sun’s high in the sky and warmer weather’s on your radar, it’s cool and creamy bean dishes that are most appealing for munching throughout the day. From salads and dips to wrap sandwiches, this collection of refreshing recipes offers something for everyone – whether you’re in search of an easy weeknight dinner, a backyard BBQ side, a quick patio lunch, or an afternoon snack.

White Bean Antipasto Salad

Featuring our Great Northern Beans and fresh veggies in an herby dressing, this antipasto salad makes a great addition to a cheese and charcuterie board.

Red Bean Mediterranean Salad

Developed by Molly Kimball with nutrition in mind, this Mediterranean salad gets extra credit for color and flavor.

Wrap Sandwich with White Bean Hummus and Greens

Roll up White Bean Hummus, Greens, julienned bell peppers, and feta in a large tortilla, and you’ve got a nutritious wrap sandwich that comes together quickly and easily.

Black Bean Hummus

Black Bean Hummus swaps out the usual garbanzos for black beans, lime juice replaces lemon juice, and smoked paprika add deep, smoky flavor.

Tuna White Bean Salad

As a sandwich filling or green salad topping, Tuna White Bean Salad is one of those simple, versatile recipes that’s healthier than traditional tuna salad and mayo-free.

Avocado Cilantro Hummus

For a gorgeous green tint and additional heart-healthy fat, fiber, and potassium, try adding 1 ripe avocado, 1/3 cup fresh cilantro, and 1/2 lime, juiced to 2 cups prepared hummus.

Pasta with Bean Salad

Simply toss made-ahead Cowboy Caviar (which features a great, zesty dressing) with your favorite cooked pasta to make a fresh tasty pasta salad.

Black Bean Quinoa Salad

Full of color and freshness, this Black Bean Quinoa Salad is simple to make, nutritious, and keeps well in the fridge. Great for grabbing on the go – whether it’s a picnic or lunch at the office.

Warm Asparagus, Mushroom and White Bean Salad

Wonderful as a salad but hearty enough to be considered a side, serve this dish with fish or chicken for great taste all around.

Pinto Bean Burrito Bowl

When it comes to burrito bowls, almost anything goes. This recipe combines cooked Pintos with shredded lettuce, cabbage, chopped cooked chicken, tomatoes, corn, and crumbled cheese.

Our quarterly subscription boxes deliver the joy of authentic Louisiana cooking, right to your door. And while the goodies in each box are a surprise, you can look forward to 5-10 favorites that include signature & heirloom beans, delicious seasonings, ingredients, tools for the kitchen, and everything in between. Plus, you’ll find some exclusive, handpicked items that are sure to delight. Find out more, and get cookin’.

Bean Quinoa Salad

Light, fresh, and protein-packed, this Quinoa Salad is delicious and makes a great weekday lunch or side dish. Swap out Black Beans for the Small Red Beans in this summer’s subscription box. Smaller and darker in color than our Red Kidney Beans, the colorful, diminutive red beans possess a rich, nutty flavor. Side note: We love our Small Red Beans in this creamy Avocado Bean Salad from Gimme Delicious.

Another item you’ll find is Dagostino extra virgin olive oil. (Be sure to use it in the quinoa salad dressing!) It’s first press cold-extracted from the best Sicilian olives, golden yellow in color, and carries the scent of fresh olives — offering a fruity flavor with an almond aftertaste.

Lil’ Auntie’s Lady Cream Peas

In this recipe, Lady Cream Peas (another item in the box) are slowly simmered with butter or your favorite seasoning meat. They feature a sweet flavor and creamy texture and pair perfectly with a side of cornbread and smothered okra.

Elizabeth’s Perfectly Pink Beans

Don’t miss our Pink Beans + a special BBQ seasoning packet for making BBQ baked beans! For similar flavor, try Elizabeth’s Perfectly Pink Beans, slowly simmered with salt pork or a ham hock, chili powder, dry mustard, molasses and onion. Both dishes are delicious alongside the smoky grilled meats of summer.

If you’re not familiar with meal prepping, it’s simply a thoughtful way to plan out several days worth of meals for you and your family. And what’s not to love about that idea? It’s like taking the age-old question “what’s for dinner?” and turning it on its head.

In the spirit of making life a little less stressful and a little more delicious, our take on meal-prepping involves a collection of versatile recipes that 1) can be easily made ahead of time (Sunday afternoon, here’s looking at you!), 2) make a lot of servings, 3) keep well in the fridge, 4) offer a variety of flavors, colors and textures, and 5) can be combined in creative ways, so that you don’t feel like you’re eating the same thing every day.

Read on for the recipes, a game plan with tips on preparing, extras you’ll want to have on hand, and how to create different combinations throughout the week that will keep things tasty and interesting.

MEAL PREPPING RECIPES:

Instant Pot Pinto Bean Chili

White Bean Hummus

Cowboy Caviar

Buttermilk Cornbread

Greens

EXTRAS:

• Additional veggies like grape tomatoes, avocado, bell pepper, green onions, jalapenos, celery sticks, baby carrots, and olives
• Grains and breads like rice, pasta, tortillas, pita bread, chips and crostini
• Dairy/cheeses such as cheddar, feta, sour cream or Greek yogurt

GAME PLAN:

• Familiarize yourself with the recipes, and make a grocery list. Set aside a few hours of weekend time to shop, chop, and cook. Make sure you have lots large food storage containers on hand.
• Note that the chili is made entirely in the Instant Pot, while the hummus and cowboy caviar are cold dishes made with pre-cooked, cooled beans.
• Use your Instant Pot or a pressure cooker as much as possible. Or, multi-task by cooking one batch of beans in the Instant Pot while cooking another batch on the stovetop.
• Feel free to double the White Bean Hummus recipe, which calls for 2 cups cooked Camellia Brand Great Northern Beans. (Cook the entire 1-pound package, and you’ll have 4 cups cooked beans.)
• Cook a batch of your favorite rice and a pound of your chosen pasta. They’ll keep well in the fridge, re-heat easily, and are part of our recommended meal combos.
• The Greens recipe is simple and customizable. Any dark leafy greens will work, such as kale or mustard greens. Cooked greens keep well, can be eaten cold, room-temp, or warmed, and add a healthy punch to meal combos.

MEALS & MEAL COMBOS:

Buttermilk Cornbread in Cast Iron Skillet

Instant Pot Pinto Bean Chili served hot, topped with cheddar, sour cream, and jalapenos — and yummy Buttermilk Cornbread on the side.

Pinto Bean Chili Burrito Bowl

A combo of hot and cool, ladle warm Instant Pot Pinto Bean Chili over rice. Add colorful grape tomatoes, half of a sliced avocado, a sprinkling of chopped green onions, and a hunk of Buttermilk Cornbread.

Pinto Bean Chili Nachos

Spread layers of tortilla chips on a sheet pan, top with dollops of Instant Pot Pinto Bean Chili and layers of shredded cheese. Broil until browned, and sprinkle with grape tomatoes, avocado, green onions and cilantro.

Mediterranean Bowl

A colorful mixture of White Bean Hummus, Collard Greens, and rice (served cold or room-temp — your choice), plus grape tomatoes, olives, and crostini – which are great for dipping/spreading the hummus.

Hummus & Greens Wrap

White Bean Hummus, Collard Greens, julienned bell peppers, and feta, all wrapped up in a large tortilla and served with crunchy crudité like celery sticks and baby carrots.

Cowboy Caviar Pasta Salad

Mix Cowboy Caviar with cold pasta and additional chopped cilantro for a fast, easy lunch.  (The Cowboy Caviar marinates in a nice dressing. Be sure to scoop some  dressing from the bottom of the storage container to toss with the pasta.) A sprinkling of feta cheese is a nice addition.

Peas & Greens Trio Bowl

Cowboy Caviar, Collard Greens and Buttermilk Cornbread, all in one bowl. (Served cold or room-temp – your choice.)

Peas, Greens & Hummus Pita Sandwich

Line a pita pocket with White Bean Hummus, and fill with Collard Greens and Cowboy Caviar for a quick bite.

Whether you’re vegan or vegetarian, or simply interested in adding more meatless bean recipes to your regular rotation, you’ll want to stash these delicious dishes in your back pocket. From versatile basics and hearty soups to bean salads, dips, and a red beans & rice favorite — these recipes offer up a lot of flavorful bean goodness without the meat.

Instant Pot White Beans

This foolproof Instant Pot recipe is perfect for flavorful beans that can be enjoyed as is, or used in dishes like White Bean Hummus, White Bean Pesto Pasta, and White Bean Veggie Burgers.

Cajun Caviar

Serve with chips as a dip, over greens as a salad, or wrapped up in a tortilla for quick lunch. Works well with any combo of Camellia Brand beans and peas you like.

White Bean & Spinach Soup

Fresh sprigs of thyme and rosemary make this soup fragrant, while wilted leafy greens add a pop of color. Warm and satisfying!

Hummus

A classic recipe for traditional hummus, made with fresh lemon juice and tahini. Because homemade is always better than store-bought, and saves money, too.

Vegetarian Louisiana-Style Red Beans & Rice

Liquid smoke adds wonderful savory flavor to meatless red beans & rice. Remember, a little goes a long way!

Blackeye Pea Salad

A delicious recipe from our friend, Chef Jennifer Hill Booker, this dish comes to life with a tangy apple cider vinaigrette and red pepper flakes.

Beans & Greens Soup

We say any beans & greens mixture is a match made in heaven, and this soup is no exception. This brilliant “master” recipe is meant to be personalized to your tastes.

Instant Pot Black Beans

This versatile recipe makes flavorful beans that can be served over rice with your favorite toppings — or used in other vegetarian dishes like Black Bean Quinoa Salad, Black Bean Hummus, and Black Bean Burgers.

Vegetarian Pinto Bean Chili

One of the easiest chili recipes around, this one comes together quickly and will stick to your ribs.

Flourless Black Bean Brownies

A vegetarian treat that’s rich, fudgy, and yep, features black beans.

With so many meatless recipes and seafood dishes to choose from, eating creatively during Lent is delicious and oh so easy to do. Check out some of our favorite hearty meals here, and enjoy incredibly satisfying flavor (and protein) without the meat.

The Best Meatless Black Eyed Peas & Rice

Hearty, healthy, and Lent-ready, this vegetarian version fits the bill.

Chipotle Pinto Bean Tortilla Soup

Gluten-free, vegetarian and quick to make. Serve with tasty, colorful toppings like cilantro, red onion, avocado, cheese and tortilla strips.

White Bean Pesto Pasta

This 4-ingredient wonder made with store-bought pesto tosses together quickly and makes a great weeknight meal.

Golden Sautéed Catfish

Deliciously easy (and healthy) when paired with our Crowder Peas and Okra.

Vegetarian Black Bean & Rice Casserole

A hearty casserole that’s creamy and flavorful — perfect by itself, as a filling for tacos, or alongside seafood!

Lima Bean Curry

Mmmm. Ginger-garlic paste, tomatoes, turmeric, chili powder, and coriander add bold flavor to this meatless lima bean favorite.

Vegetarian Louisiana-Style Red Beans & Rice

Second helping, anyone? The secret ingredient to this version of our beloved classic is liquid smoke seasoning.

White Bean & Spinach Soup

Warm and satisfying, this soup gets its bright flavor and color from fresh spinach, lemon juice and red pepper flakes.

Tuna White Bean Salad

Make a batch of Instant Pot White Beans, and then use some in this yummy tuna white bean salad. A great go-to for healthy lunches.

White Bean Hummus

A tasty, healthy snack for dipping veggies or spreading on crackers. Making your own hummus is a money-saver, too.

Instant Pot Black Beans

The quickest, easiest way we know to cook a whole lotta black beans that you can then use in delicious dishes all week long.

Black Bean-Stuffed Sweet Potatoes

If you’ve never considered or tasted the combo of black beans & sweet potatoes, you’re in for a treat. Especially when they’re loaded up with Greek yogurt, cilantro, and avocado.

Slow Cooker Vegetarian Red Beans

You can have your Mondays and eat them, too. We promise you won’t miss the meat in these simple, creamy red beans.

Vegetarian Lima Beans with Mushrooms

The secret to this dish’s amazing umami flavor is dried mushrooms.

Chipotle Pinto Bean Tortilla Soup

Make a big pot of this hearty soup, and then reheat during the week for quick and satisfying lunches.

Cowboy Caviar with Blackeye Peas

This beloved blackeye pea dish is easy to throw together and soaks up great flavor from a red wine vinegar & olive oil dressing. It’s addictive!

Instant Pot Southern Large Limas with Ham Hocks

An Instant Pot favorite with slow-cooked flavor, this recipe offers all the comforts of home.

Bourbon-Bacon Field Peas with Collards

Featuring both bourbon and bacon, this field peas dish will win over everyone with great taste. Be sure to serve it alongside fried chicken.

Simple Slow Cooker Blackeye Peas

Nothing’s more foolproof than this slow cooker blackeye peas recipe. No hands-on attention needed!

Mosquito Supper Club White Beans

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books). Copyright © 2020. Photographs by Denny Culbert.

Hailing from Chef Melissa Martin of the Mosquito Supper Club, this recipe celebrates authentic Cajun cuisine, just like her restaurant does.

Instant Pot New Orleans-Style White Beans

Another recipe to turn to when you’re short on time, this Instant Pot dish will taste like it simmered all day.

Zydeco Chop-Chop Red Beans & Rice

No fresh vegetables on hand? No problem. If you’ve got Zydeco Chop Chop, you’ve got great red beans & rice.

Instant Pot White Bean Chili

Fast, comforting, and delicious, this Instant Pot white chicken chili recipe warms the belly — whether it’s a weeknight or game day.

Dump and Go: Slow Cooker Red Beans & Rice

This recipe relies on pre-chopped trinity and your slow cooker to do all the work. Just dump it in and go!

Soup Beans

This Appalachian dish featuring pinto beans and bacon is simple and homey.

Simple Southern Lima Beans

If you love creamy butter beans, you’ll love this dish. But don’t forget the cornbread or biscuits.

Never mind moonshine – it’s potlikker that traditionally fueled the South, from the mountains of Appalachia to the tumbleweeds of Texas. Potlikker is the rich liquid left over in the pot after a long, slow simmering of greens (like collards, turnips or mustards) when seasoned with a bit of salty meat (like ham hock, smoked turkey wings or slab bacon). This leftover cooking liquid might seem like something to discard for those not in-the-know, but as it turns out, potlikker is divine, providing such a transcendent experience when soaked up by cornbread (or even sipped on its own) that you’ll quickly learn to savor it down to the last drop.

The original nutritious green drink?

Potlikker originated as a staple in the African American cuisine of the American South – a culinary tradition known worldwide as Soul Food. This nutrient-dense liquid was – and still is – used as a base for soups and other dishes. Simmering greens such as in this Potlikker and Blackeye Pea recipe for such a long time causes nutritive goodies like vitamin K, vitamin C, vitamin A, iron and a host of minerals to leach out into the cooking water, creating the kind of nurturing drink that should probably be bottled and marketed as a wellness elixir! And when the greens are simmered down with a few beans or field peas, it only adds to the flavor and the nutritive value.

The Great Potlikker and Cornpone Debate

But potlikker’s influence doesn’t just stop at the dinner table—oh, no. It’s played an outsized role in provoking strong feelings in Southern art, literature and politics over the years, creating plenty of interstate rivalries and public outcry over how best to eat the dish. Perhaps most notable is a 1931 squaring off between Atlanta Constitution editor Julian Harris and Louisiana Governor Huey Long. Harris crumbled his cornbread into the potlikker to eat with a spoon, while Long did the far less “fashionable” thing by dunking his handheld cornbread hunk into the juices. The entire South was thrown into a tizzy, but Long eventually got the last word on potlikker: In 1935, he included an explanation of all its merits as part of a long-winded filibuster on the U.S. Senate floor.

Bean Liquor vs. Potlikker

Similar to the debate over whether “real chili” contains beans or not, Southerners differ in their ideas of how to spell the word “potlikker” and what goes in it. While it’s well established that the broth from cooking beans is called “bean liquor” or “liquor” and that the word “potlikker” refers to the liquid from cooking greens, there are plenty of folks who throw field peas or beans in with their greens and still call the leftover liquid potlikker. Either way, home cooks and chefs alike are finding delicious new uses for potlikker these days, from cocktails (potlikker martini, anyone?), to potlikker vinaigrette for salads, to outside-the-box potlikker breakfast stews. And when beans and greens get together with plenty of potlikker? That’s the kind of second-and-third helping dish that’s warming down to the bones. In any case, don’t forget the cornbread!

Written by Sarah Baird, a writer and editor based in New Orleans. An award-winning former restaurant critic for the city’s alt-weekly and seasoned tippling enthusiast, her work appears regularly in print and online for Lucky Peach, Food52, AFAR, Pacific Standard, Saveur, The Atlantic, Eater, The Village Voice, PUNCH, The Guardian, GOOD, Liquor.com and beyond. 

Smoked sausage is a bedrock red beans essential, and many folks wouldn’t make a pot of red beans without it. But while there’s always the popular Andouille, another local favorite is green onion smoked sausage. Flecked with bits of freshly chopped green onions, this variety of sausage offers a little bit of color and a whole lot of flavor to a pot of red beans. And it’s available from Louisiana brands like Manda and Richard’s.

Just as with other varieties of smoked sausage, most fans slice and brown green onion smoked sausage in a few glugs of oil, leaving the perfect amount of fat in the pot for cooking the trinity and infusing those aromatic vegetables with smoky green onion flavor. The texture, aroma and taste of green onion smoked sausage is a natural addition to a pot of creamy red beans, and a personal preference for many.

Check out quotes from fans who love making their red beans with green onion smoked sausage:

“Camellias..lots of onions..bay leaf..fry ground green onion sausage Patton’s Sausage and Smoked Cajun Sausage drain S&P cook slowly mash 2 cups creamy.”
Bonnie M.

“Some good smoked green onion sausages, smoked Tasso, smoked ham hocks, onion, Bell pepper, Tony’s seasoning. Slow cook for hours!!!!! I forgot.. GARLIC!!!”
Tonya M.

“Tasso, smoked green onion sausage, onions, little bell pepper, garlic. Chicken broth. Cook on high then turn down. I cook all day. Thick and creamy.”
Janet B.

It’s the perfect time to cozy up with delicious bean soups, stews and more, so check out these easy to follow, foolproof recipe videos for fall dishes your family will love. From stovetop and slow cooker recipes to Instant Pot favorites, there’s something for everyone to dig into.

White Bean and Spinach Soup

A vegetarian soup that’s hearty and satisfying, this stovetop recipe gets big flavor from Great Northern beans, red pepper flakes, fresh rosemary and lemon juice.

Slow Cooker Vegetarian Red Beans

A set-it-and-forget-it version to keep at the ready, these Red beans practically make themselves. Nothing could be easier or less stressful on a Monday.

Bourbon-Bacon Field Peas with Collards

Bourbon and bacon — with these two awesome ingredients, what’s not to love? Field peas have never tasted so good.

Instant Pot Pinto Beans & Ham Hocks

A dish that’s savory and satisfying, a ham hock’s marrow-rich flavor is the key to this winning recipe.

From Camellia Band Navy Beans and Great Northern Beans to Large Limas and more, our favorite white beans are buttery, delicious, and deserve their own day of the week. Whether you’re looking for easy Instant Pot recipes, slow simmering stovetop favorites, Cajun cuisine or something with Mexican flair, you’ll find a delicious round up of white beans here. So, let’s get cooking.   

Café Reconcile’s White Beans and Shrimp

Café Reconcile is a destination lunch spot for a lot of New Orleanians, and their famous White Beans and Shrimp dish is a local favorite.

Great Northern Beans & Ham

We can thank our friend Chef Jennifer Hill Booker for this delicious recipe. It’s from her cookbook Field Peas to Foie Gras: Southern Recipes with a French Accent.

Creamy Bean and Collard Greens Soup

A quintessential comfort food, this Creamy Bean and Collard Greens Soup is full of Southern flavor.

Instant Pot Navy Beans

Featuring smoked sausage that’s browned right in the Instant Pot, this is a great weeknight recipe that offers big, savory flavor.

Instant Pot Southern Large Limas with Ham Hock

Lima Beans with Shrimp and Andouille

Simmering white beans with Andouille sausage brings amazing spices and seasonings to the pot, but adding fresh peeled shrimp in the last few minutes of cooking really takes this dish up a notch.

Frijoles Charros

South-Louisiana Style White Beans & Rice

White Bean Pesto Pasta

A no-brainer weeknight meal, this White Bean Pesto Pasta offers a fresh-tasting, protein-packed dish full of healthy whole grains. Just four ingredients make it fast and easy!

Cozy Minestrone

This healthy, veggie-packed soup combines fresh vegetables, pasta, diced tomatoes, and Camellia Brand Cannellini Beans. You’ll wanna curl up and get cozy with a big bowl.

Pasta E Fagioli (Bean Soup with Pasta)

A classic Italian dish, our Pasta E Fagioli gets big flavor from salt pork, Camellia Brand Great Northern Beans, and Dagostino Birdseye Pasta.

Kid-Friendly Instant Pot Pasta Fagioli

Super easy to make, this stick-to-your-ribs staple includes great northern beans, red kidneys, and Dagostino Fleur de Lis Shaped Pasta. Just add a salad and your favorite crusty bread for a complete meal.

Kid-Friendly Pasta & White Bean Salad

A high protein lunch for kids and adults alike, this salad can be made ahead and enjoyed right out of the fridge, all week long. And it tastes great with any combo of your family’s favorite veggies and cheeses.

When you boil beans in water, the liquid left when the beans are removed is aquafaba.

What is Aquafaba?

When experimenting in the kitchen – whether out of necessity or curiosity – it’s always fascinating to discover new replacement ingredients. Applesauce and mashed bananas can be a low-fat stand-in for butter when baking your favorite muffins. Greek yogurt can take the place of sour cream (or vice-versa), and honey is a golden substitute for white sugar. But perhaps the most unexpected replacement ingredient is aquafaba. It’s simply the liquid left behind after cooking garbanzo beans (aka chickpeas). It whips up into the fluffiest, most perfect meringue you’ve ever seen this side of an egg white.

That’s right – the thick, slightly murky water you cooked your garbanzo beans in last time you made hummus (or the last time you cooked any beans from scratch) is actually a highly successful egg replacement – particularly for egg whites – allowing you to make perfectly light and fluffy macarons, lemon meringue pie, mousse, homemade ice cream, marshmallow cream, frostings and even frothy cocktails, all without egg whites. You can also use aquafaba to make egg-free mayonnaise, flavored aiolis, meatloaf and so much more.

Aquafaba isn’t just for vegans – it’s deliciously economical for everyone.

Even if you’re not interested in giving up eggs, it’s fun to save money with aquafaba! Keep your egg stash for omelets and use the bean-water that you’d normally toss down the drain to create your favorite baked goods, desserts and more. A combination of the Latin word for water (“aqua”) and bean (“faba”), aquafaba went viral in 2015 thanks to the tinkering of Goose Wohlt, a systems engineer from Indiana. While trying to create a vegan meringue, Wohlt ditched the stringy vegan egg replacement he’d bought at the store and tried whipping up bean liquid instead. A wizard-like moment quickly unfolded in perfectly stiff peaks: “Moments later, out of this goopy product, a pillowy, dense foam arose, exactly like you might expect from egg whites,” writes Wohlt in the introduction to Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water. 

Is that an egg-white meringue? No, it’s whipped aquafaba, made with Camellia Brand Garbanzos (aka Chickpeas)!

It’s goopy. It’s thick. It makes the perfect meringue.

The meringues made with aquafaba were practically identical to those made with egg whites – and head and shoulders above those made with commercially available vegan egg replacements. Wohlt shared his story on Facebook with a vegan baking group, and the rest is legume-water history. Home kitchen trial-and-error with aquafaba took off across social media for vegans, those with egg or dairy allergies and anyone curious about the culinary properties that makes something so improbable, work so well.

Five years later, there’s still not a great understanding of why aquafaba is so effective as an egg-white substitute. A study launched in 2018 by the National Institute for Health notes that, “The solution has recently been shown to produce stable foams and emulsions, and can act as a thickener [but] as aquafaba is both new and being developed by an Internet-based community little is known of its composition or properties.”

Aquafaba lovers share their tips and tricks.

One thing’s for sure, though: the grassroots efforts of online aquafaba lovers have led to plenty of best practices, tips and tricks. For starters, the viscosity (read: thickness or stickiness) of aquafaba from cooked, dried garbanzo beans is far higher and more consistent than that of the aquafaba from a can of beans, meaning that a little bit of extra time spent soaking and cooking down dried beans will mean a world of difference in your final, aquafaba-based recipes. What’s more, canned beans often have plenty of preservatives added in, like sodium, which renders the aquafaba less healthy. And if you’re looking to go extra nutrient-rich with your aquafaba, using dried beans allows for the addition of a type of Japanese seaweed called Kombu, which has been proven to help the bean liquid properly set up while adding additional magnesium to the final product – a real win-win.

Aquafaba can be used to make a creamy, egg-free mayonnaise, perfect for potato salad.

Aquafaba basics – plus our very own recipes.

Aquafaba can technically refer to the liquid from any kind of cooked beans – black beans, lima beans, you name it – but beginners usually stick with the more neutral flavor and lighter color of garbanzo bean water. When cooking the dried garbanzos, a general ratio of bean-to-water is two cups of beans and six cups of water, which will typically yield about 2 to 2 1/2 cups of aquafaba. The liquid will store in the fridge for up to a week (and freeze for up to a month), but keep in mind that the chemical properties of aquafaba mean it’s very susceptible to oil – which will break it down and render it useless – so using an oil-free, squeaky-clean stainless steel bowl or mason jar is the best bet for storage.

After separating out your aquafaba, it’s time for the fun part: putting it to the test. There will certainly be plenty of “learning curve” moments along the way with such a novel product, but whether whipping it up into fluffy cookies with a little help from cream of tartar and sugar, or watching it emulsify into creamy mayonnaise and salad dressings, your kitchen will soon start to feel like a science laboratory. “There is no denying that aquafaba is a revolutionary discovery,” writes Zsu Denver in her book, Aquafaba: Sweet and Savory Vegan Recipes. “This must be what Jack was talking about when he bought those magic beans; it has just taken us some time to uncover this truly magical application of the humble legume.”

Magic beans? Try our recipes for yourself:

Traditional Chickpea (Garbanzo) Aquafaba

Potato Salad with Chickpea Aquafaba Mayo 

Any Bean Aquafaba

Chocolate Zucchini Bread with Black Bean Aquafaba

Meal prepping can be a great timesaver during busy weeks. Since many of us are working and learning remotely, a little meal planning and prepping can go a long way to reduce the stress of feeding yourself and your family around the clock. The fact is, there are lots of popular ways to meal-prep, but here, we’ll focus on individually portioned meals, as well as cooked ingredients (yes, beans!) ready to be used in recipes.

The recipes and ideas below offer you quick, protein-packed lunches, help you get meals on the table faster, and cut down on weeknight cooking time. Setting aside a couple of hours on a Saturday or Sunday afternoon for chopping and cooking ingredients is the key to making meal prep really work. Sound like a plan? Let’s get started.

Individually Portioned Mason Jar Meals

Mason jar meals involve prepping and cooking ingredients, assembling them in mason jars, and storing in the fridge, so that they’re ready to go as soon as hunger pangs strike. Get our best tips, tricks and recipe ideas for how to keep them crisp, delicious and nutritious.

Easy Instant Pot Black Beans = 3 Delicious Dishes

Cooking a pot of beans, washing and chopping veggies, making a batch of grains, and baking some potatoes are all great ways to have cooked ingredients on hand for making different meals throughout the week. The Instant Pot offers set-it-and-forget it meal prep, making things even easier. Try Instant Pot Black Beans, Black Bean Quinoa Salad, Black Bean Hummus, and Black Bean-Stuffed Sweet Potatoes.

How to Turn 1 Pot of Pintos into 5 Meals

With Easy Make-Ahead Pinto Beans, it’s only a few more steps to whip up Easy Refried Beans, Pinto Bean Burrito Bowls, Chipotle Pinto Bean Tortilla Soup, Cheesy Bean Quesadillas, and Bean & Bacon Breakfast Tacos.

How to Turn 1 Pot of White Beans into 5 Dishes

With simple Instant Pot White Beans, you’ll have quickly cooked white beans that are ready to be tossed into everything from hummus to pasta. Try delicious White Bean Hummus, White Bean, Basil and Sun-Dried Tomato Burgers, White Bean Pesto Pasta, Tomato & White Bean Bruschetta, and Tuna White Bean Salad.

A Force in the Deep South and in Appalachian Kitchens

Growing up in the mountains of Eastern Kentucky—and having lived across the Southeast the majority of my life—beans have never been too far from any table where I’ve broken bread. I’ve scarfed down red beans and rice by the spoonful religiously each Monday in New Orleans, soaked butterbeans to serve alongside catfish in Memphis, and helped myself to more than my fair share of lima bean-heavy Brunswick stew along the Georgia coast.

And while beans are an omnipresent force throughout both Deep South and Appalachian kitchens, in the mountains, they often come even more tightly packed with generations of family legacy and lore than just about anywhere else. (Hard to imagine, I know.)

Family Beans

For starters, many devoted seed savers and bean-lovers in the region claim to be able to trace certain varieties of beans back to their own family plots (sometimes, even down to the row in which they were first planted) or their community-at-large. In legendary heirloom-bean-hero Bill Best’s 2013 book, Saving Seeds, Preserving Taste: Heirloom Seeds in Appalachia, Best outlines how these mythical family tales about bean origin reinforce just how crucial beans themselves—not just the dishes they help create—have long been to creating identity across the region.

“[The] tradition of ‘family beans’ marks one of the important ways Appalachian beans have been preserved or developed. A lifetime of experience suggests to me that many, if not most, of such family beans came about by mutant beans, usually called ‘sports,’ showing up in bean patches,” Best writes. “Seeds would be saved from the mutant bean and grown the following summer to see whether they bred true and were tender and tasty. If they were of good eating quality, they became part of that family’s seed stock to be kept, even cherished, and shared with kinfolk and others in the community as well.”

From Preacher Beans to Lazy Daisy Beans

Plus, these localized beans—whether family-based or community-based—have some pretty amazing names. There are tobacco worm beans and lazy daisy beans; turkey craw beans and case knife beans; and there are beans named after their sources: the Grandpa Bishop bean, the preacher bean, the Fox Family bean. But the heirloom bean I most enjoy seeing snaked around my garden trellises each summer are the Lazy Wife greasy beans, which I picked up from Mr. Best when my daughter was only a few weeks old on her first major trip out of the house. (Start them young on becoming a bean-lover, I always say.)

For those outside Appalachia, “greasy beans” might sound, well, a little unappetizing, given that their name connotes a texture that’s more slimy than fresh. But that couldn’t be further from the truth. A string bean that deliver a nutty and protein-packed crunch, greasy beans are a deeply-rooted Appalachian tradition whether eaten fresh in the summer or preserved as “shuck beans.”

Preserving and Drying Beans

“’Leather britches’ or ‘shuck beans’ refers to the method of preserving certain types of green beans by drying them in their pods. Rehydrated and cooked, the skins take on the texture of silk and nearly dissolve on the tongue, while the beans are tender, rich, and velvety,” writes James Beard Award-winning author Ronni Lundy for Smoky Mountain Living Magazine. “Beans were preserved this way to provide much-needed protein through the long mountain winters…[and] mountain people universally embraced the dish…long past the need for preserving every morsel from the garden to get through the winter. Many folks like to do it the old way with the ristra-like strings of beans hung on an enclosed porch, in the attic, or in an out-of-the-way corner. You can also dry beans the way many do apples, by spreading them on a large screen or sheet strung taut between sawhorses.”

A Source of Meals Through Long Appalachian Winters

This focus on beans as a source of hardy, filling and energy-providing meals through the long Appalachian winters when the (already limited) growing conditions completely dry up is a hallmark of the region’s embrace of beans, and sets it apart from its—much warmer, less cold-weather-challenged—neighbors to the South. Which brings us to what is perhaps the central legume-based dish of Appalachian cuisine: soup beans.

Soup Beans

No, not bean soup (never call it bean soup!), but soup beans: a pinto bean-based dish where the broth (or potlikker) becomes so rich and slurpable, the “soup” and the “bean” deserve equal billing in the dish’s name, like in this recipe. Made by cooking down dried pintos with a salty, rich hunk of ham-hock or fat-back and maybe a little bit of onion (if you’re feeling fancy), this culinary staple of the region is delicious, affordable and always served with a side of fresh cornbread for sopping up any leftover broth. Its deep simplicity and accessibility means you’d be hard-pressed to find anyone from the foothills of Eastern Kentucky to the hamlets of West Virginia who doesn’t have a spin on the dish passed down through their family, and after your first bite, you’ll be more than happy to snack on a big pot of leftover soup beans for days. (Much like a good chili, many people swear it gets better as it rests.)

Exploring the diversity and richness of America’s bean heritage is a journey not only in delicious history, but in gaining a deeper understanding about the people who are guardians of tradition for their families and communities. And whether you’re plating up the white beans and rice you first devoured in South Louisiana or stringing up a row of Appalachian shuck beans, these meals can deepen our sense of connection to both place and one another.

Written by Sarah Baird, a writer and editor based in New Orleans. An award-winning former restaurant critic for the city’s alt-weekly and seasoned tippling enthusiast, her work appears regularly in print and online for Lucky Peach, Food52, AFAR, Pacific Standard, Saveur, The Atlantic, Eater, The Village Voice, PUNCH, The Guardian, GOOD, Liquor.com and beyond. 

Whether you’re celebrating Memorial Day, 4th of July, Labor Day, or any day in between, it’s a great time to relish the traditional flavors of summer with your family. After all, delicious BBQ fare + great smoky taste is a combination that’s always appealing. So be sure to cook up these zesty baked beans and easy sides that’ll bring any barbecue spread to life.

Jalapeño Pepper Jelly Baked Beans

From simmering on the stovetop to baking in the oven, this dish takes its own sweet time — but you won’t find bigger flavor anywhere. Plus, a jar of pepper jelly really turns on the charm as a main ingredient.

The Best Baked Beans

From our friend Poppy Tooker comes the quintessential BBQ dish – simply called the Best Baked Beans. Flavored with bacon, brown sugar and molasses, they’ll make burgers, dogs and barbecued chicken really shine.

Stewed Tomatoes, Corn & Peas

Got plenty of fresh tomatoes from your garden? Lucky you. Cook up this classic summer side from Chef Jennifer Hill Booker that makes the most of summer’s bounty.

Southern Summer Succotash

Lima beans + fresh summer vegetables = this delightful Southern Summer Succotash from Mary Foreman at DeepSouthDish.com. There’s nothing like it to announce summer is at hand.

Elizabeth’s Perfectly Pink BBQ Beans

Say hello to an old family recipe from the archives! We wouldn’t think of hosting a summer get-together without this delightful dish.

Colonel Vincent’s Southern-Style Baked Beans

Made with a hambone, ketchup, Worcestershire and bacon, these baked beans are cooked low and slow and come out both sweet and savory. A win-win in our book.

There are three bean-approved ways to cook up delicious, scratch-made red beans and rice, and the method you choose comes down to three things: personal taste, the amount of time you have, and the appliance you prefer.

Stovetop, Slow Cooker & Instant Pot Methods

First, there’s the traditional, time-honored stovetop method of simmering all the ingredients to creamy perfection in a dutch oven pot. Then there’s the slow cooker method – or the “set it and forget it ” approach. And finally, there’s the Instant Pot or electric multi-cooker method, which pressure cooks beans in a short amount of time.

A Few Basic Ingredients & Steps = Delicious Red Beans and Rice

A little forethought and planning is all it takes to cook red beans. In fact, all three methods involve a few basic ingredients and steps: soaking the beans (which is totally optional, by the way), chopping the trinity (onions, bell pepper, and celery) or using pre-chopped trinity, slicing or chopping whatever sausage or meat you prefer, sautéing the trinity and sausage (optional for the slow cooker method), and then adding the beans, liquid, and spices. Keep in mind that there are so many different ways to deliciously flavor and season your red beans, that there is no “right” way!

Let’s look at the pros and cons of each cooking method:

1) Stovetop Red Beans & Rice

There’s simply no rushing the process of slowly simmering red beans on your stovetop. You have to set aside a few hours to do it, but it’s actually hard to get it wrong, and the only thing you need to be concerned with is making sure there’s enough liquid in the pot and stirring occasionally, so that the beans don’t burn. Everything else about the process is very forgiving. Need more liquid, just add it. Need more spice? Give it a dash here and there. Like it creamy? Keep cooking, and keep stirring. For many, gently coaxing their beans into a state of creamy perfection on the stovetop is both a pleasurable experience and a bit of kitchen therapy that they look forward to on a weekly basis.

2) Slow Cooker Red Beans & Rice

While you’re busy doing other things all day, the slow cooker can be busy, too – turning your red beans into a delicious meal. Get home from school or work, cook a pot of rice, and dinner is served. Slow cooking your red beans is also ideal for parade season and football season – because you can enjoy the festivities while the beans are cooking, and then keep them warm for serving right from the slow cooker. Now, you might get deeper flavor if you sauté the trinity and meat in a skillet before adding all ingredients to the slow cooker. However, if you don’t have time for that, you can literally dump and go – adding everything to the slow cooker at once, turning it on, and walking away. It usually takes anywhere from 8-10 hours using low heat and 4 hours using high heat. Some like to toss everything in the slow cooker in the morning, so that their red beans are ready by dinner time; others prefer to slow cook their red beans overnight, so that they can eat them for lunch the next day. Sometimes the end result is not as creamy as stovetop red beans, but that can usually be remedied with the use of a potato masher to thicken things up.

3) Instant Pot Red Beans & Rice

The Instant Pot is another great option for when you need to start dinner and then walk away to do other things. The beans don’t need to be pre-soaked, and you can use the sauté feature to cook the trinity and sausage first, before adding the rest of the ingredients to the pot and switching to manual mode. Setting the timer to 40 minutes at high pressure and then allowing for 20 minutes of natural pressure release is usually all you need for tender beans. And that’s pretty darn fast! Note: if there are still some not-so-tender beans here and there, simply cook at high pressure for an additional 5-10 minutes. And when you remove the lid, if there’s too much liquid remaining for your taste, put the cooker on sauté mode again, and stir occasionally. This will allow excess liquid to evaporate. All in all, using the Instant Pot is the best way to cook dried beans quickly and be able to walk away while doing it. And the ability to do everything in one appliance is icing on the cake.

Whichever way you choose to cook red beans and rice, follow our tips, and you’re bound to end up with a wonderful meal everyone will enjoy.

Instant Pot White Bean Chili

A fast, comforting and delicious Instant Pot white chicken chili recipe that’s great to keep you warm on weeknights as well as game day get-togethers.

Instant Pot Butter Beans & Hog Jowls

Made with Camellia Brand Large Limas and a ham bone, this dish is ready in about an hour but tastes like it’s slow-cooked!

Instant Pot Lima Beans & Greens Soup

Versatile and customizable in every way (you can use any combination of onions, vegetables, broth and greens you prefer), this vegetarian recipe surprises with its deep, rich flavor.

Creole Pinto Beans & Greens Soup

Creole Pinto Bean and Greens Soup by The Saucy Southerner

Slow-simmered with two pounds of Camellia Brand Pinto Beans, this soup from The Saucy Southerner features parsnips, carrots, celery, leeks and white vermouth. And it’ll feed a small army.

Frijoles Borrachos (Drunken Beans)

An authentic Mexican dish spiked with dark beer and bacon. What more could you ask for?

Slow Cooker Lentil & Black Bean Taco Soup

Sauté the vegetables and add them to a slow cooker along with all the other ingredients. Cover and cook on low for 8 hours. Easy and delicious!

Caldo

Caldo is a delicious Isleño mixture of salt pork, pickled pork, Camellia Brand Navy beans, Camellia Brand Large Limas, corn, potatoes and more.

Lima Beans with Shrimp and Andouille

So easy and such deep flavor! Simply add all ingredients (except shrimp) to a Dutch oven and simmer for close to two hours. Add shrimp during the last 15 minutes of cooking, and then serve with rice. You’re sure to add this Large Lima bean favorite to your regular rotation.

Slow Cooker Red Beans and Rice

This classic standby is easy to prep in the morning, so you can enjoy it in the evening.

Instant Pot South-Louisiana Style White Beans & Rice

This bayou staple is a go-to south of I-10 in Louisiana. Make it in about an hour!

Instant Pot Pinto Beans & Ham Hocks

Add all your ingredients to the Instant Pot and go. You won’t believe the deep, savory flavor! Reheats and freezes well, too.

Slow Cooker Lima Beans & Ham

Large limas and bacon come together so simply in your slow cooker. Dinner? Done.

Chartres Cajun White Beans & Sausage Soup

Another slow cooker favorite that’s hearty and delicious.

Instant Pot Chicken Tinga and Black Bean Tacos (made with Instant Pot Black Beans)

Fast and flavorful tacos, thanks to the Instant Pot. Tip: make a batch of Instant Pot Black Beans on a Sunday afternoon, and use them with these tacos plus other lunches and dinners throughout the week.

Still have leftovers? Store in the fridge or freezer and enjoy on another busy weeknight.

Blackeye Pea Pimento Cheese Nachos

Loaded Beef & Bean Chili Nachos

Slow Cooker Beef & Bean Chili

Slow Cooker White Bean & Chicken Chili

Skinny Red Bean Dip

Fresh Two-Bean Salsa

Curt Guillorys Cajun Hummus

Slow Cooker Refried Bean Dip

Cowboy Caviar

Cajun Caviar

Instant Pot Southern Large Limas with Ham Hocks

Instant Pot South-Louisiana Style White Beans & Rice

Slow Cooker Red Beans and Rice

Camellia’s Famous New Orleans-Style White Beans & Shrimp

White beans and shrimp are a classic combination, and this recipe is one of New Orleans’ finest.

Cafe Reconcile’s White Beans & Shrimp

Festival season is upon us in Louisiana and that means creamy White Beans and Shrimp are on the menu. Cafe Reconcile’s take on it is one of our favorites.

Creole Shrimp & Red Bean Tacos

Shrimp covered in Creole seasoning, seared in a hot skillet, and served with a bit of Fresh Mex creates this a flavorful taco feast. Make with Camellia Brand Red Kidney Beans cooked in advance, and the dish comes together quickly, too.

Garlicky Shrimp & Blackeye Peas

Throughout the South, blackeye peas are popular New Year’s fare for the promise of luck and money (and because they taste so good). Good luck can grace your table all year long with this recipe.

Shrimp & Black Bean Skillet Casserole

Use make-ahead black beans, or Instant Pot Black Beans and prep your ingredients ahead of time for a one-pot, easy weeknight meal. The combination of shrimp, lime juice, cilantro, and green onions pairs perfectly with black beans and Jasmine rice, and this dish works well served hot or at room-temperature.

Camellia’s Shrimp, Andouille and White Bean Cassoulet

A labor of love, white bean cassoulet is a decadent and delicious way to savor the flavors of Louisiana and is topped off with shrimp.

Garbanzo Summer Salad with Feta and Shrimp

Fresh, colorful, and full of flavor, this hearty summer salad offers up the best of what’s in season.

Lima Beans with Shrimp and Andouille

A delicious and creamy dish, this Large Lima bean recipe comes to life when fresh shrimp are added near the end of cooking.

Grilled Corn, Shrimp and Pink Bean Salad

A perfect summer dish featuring seasonal ingredients, this pink bean salad hits the spot when you’re craving something light and flavorful.

Blackeye Pea Salad

This delicious recipe from Chef Jennifer Hill Booker is a real crowd pleaser, no matter what the occasion. A slightly different take on the ever-popular Cowboy Caviar, it features cooked Camellia Brand Blackeye Peas, fresh thyme, parsley, red and green bell pepper and a tangy apple cider vinaigrette with a touch of honey and red pepper flakes. Serve it with big Frito scoops, crackers, and chips and watch it disappear.

White Bean Antipasto Salad

A colorful, refreshing dish that’ll step up your appetizer game, our White Bean Antipasto Salad pairs deliciously with a spread of salami, olives, almonds, cheeses, crackers and crostini — offering a little something for everyone. (In fact, you can make a meal out of a platter like this.) A mix of cooked Camellia Brand Great Northern Beans, carrots, tomatoes, yellow bell pepper and celery, it features red wine vinaigrette, fresh basil & parsley (but you can use whatever leafy greens you have on hand), and just a touch of dried Italian seasoning. Serve it chilled or at room temperature and enjoy.

The Best Baked Beans

A favorite recipe from food personality Poppy Tooker, The Best Baked Beans feature Camellia Brand Great Northern Beans, bacon, brown sugar, and molasses and are cooked on the stovetop and then baked in the oven — low and slow. Totally worth the wait, this pot of beans is nothing short of creamy perfection. Everyone will love ’em alongside grilled sausage, barbecue chicken, coleslaw, potato salad and cornbread!

Stewed Tomatoes, Corn & Peas

Another classic summer recipe from Chef Jennifer Hill Booker, this simple dish allows the goodness of fresh produce to really shine. Featuring 1 1/2 pounds fresh tomatoes, 2 cups fresh corn kernels, onion, garlic, vegetable stock and Camellia Brand Crowder Peas, this colorful, delicious favorite is so good, folks will ask for seconds. A green salad, crusty bread, and grilled chicken round out a wonderful meal.

Succotash with Tarragon and Creme Fraiche

A luscious concoction of cooked Camellia Brand Green Baby Lima Beans (or regular Baby Limas), hickory-smoked bacon, sweet onion, fresh corn kernels, heavy cream and fresh tarragon, this summer-must Succotash is downright heavenly. Do right by this dish, and be sure to serve it alongside fried chicken and cornbread.

Summer fun is on the menu with all-round great dishes like these that are sure to please. Your friends and family will no doubt eat ’em up. And keep coming back for more.

If you’re already an Instant Pot fan, you don’t need any convincing from us that it’s a dried bean’s best friend. You know that it’s great for pressure cooking, slow cooking, sautéing and cooks everything from soups and meats to grains, and it bears repeating — dried beans!

Fool-Proof Pressure Cooking & More

Among its many great qualities and functions, the Instant Pot is at its core, a fool-proof pressure cooker that quickly turns dried beans into creamy goodness. Once everything is in the pot and the lid is locked, it’s hands-free cooking — with no additional effort needed.

Our Best Instant Pot Recipes

Whether you’re looking for Instant Pot inspiration, tips and nitty gritty advice (the Instant Pot does have a little bit of a learning curve), or proof that this kitchen appliance is worth every penny — check out our favorite recipes and how-to videos below. You’ll be cookin’ and eatin’ in no time.

Instant Pot New Orleans-Style Red Beans & Rice

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Instant Pot Pinto Beans & Ham Hocks

Instant Pot Black Beans 3 Ways

Instant Pot Black Beans

Instant Pot Chicken Tinga & Black Bean Tacos

Instant Pot White Bean, Sausage and Tortellini Soup

Chili is a hands-down favorite for football-watching, tailgating, block parties, family get-togethers, and potlucks — and it’s one-pot comfort food that feeds a hungry crowd.

But chili is also the absolute perfect topping for so many other favorite foods. Add chili to nachos? Check. Chili-stuffed baked potatoes? Yum. On top of spaghetti and hot dogs? Yes, please.

Hearty chili, chock-full of healthy bean protein and fiber, adds so much flavor, texture and wholesomeness to foods that need a little dressing up. So make a big batch of one of these favorite chili recipes (or heat up leftover chili), and serve it on top of a base that could use some extra oomph. Or better yet, let friends and family pile it on, along with other toppings like shredded cheese, sour cream, chopped onion and more. Adding chili to any of these favorite dishes will bring new life and big flavor to old stand-bys.

Loaded Nachos

Top layers of tortilla chips with Beef & Black Bean Chili and plenty of shredded cheese. Stick ’em under the broiler, and when the cheese is all melted and gooey, sprinkle generously with grape tomatoes, cilantro, green onions, and diced avocado. Add a few generous dollops of sour cream so that nachos can be pulled apart and dipped in for extra creamy flavor. It’s the chili that really takes these nachos over the top.

Chili-Stuffed Baked Potatoes

Whether you prefer russett or sweet potatoes, bake up a batch of big, fluffy potatoes and set up a baked-potato bar. Make 3-Bean Vegetarian Chili in a slow cooker or on the stovetop, and fill bowls with additional toppings like shredded cheese, green onions and crumbled bacon. Then let everyone get busy toppin’ their own tator. A great way to do gameday!

Chili Spaghetti

Cincinnati-style chili is a delicious, authentic Midwestern dish – and with our Southern roots, it’s one we appreciate from afar. It’s traditionally served over pasta and topped with chopped onions, shredded Cheddar cheese, refried beans or kidney beans, and crushed oyster crackers. In homage to the idea of Cincinnati-style chili, try topping cooked spaghetti with Slow Cooker Hearty Bean, Beef & Sausage Chili, and add cheese, onions and the ever-popular Southern cracker – saltines of course, crushed. Sounds yummy to us.

Chili Dogs

This one is pretty straightforward, but if you’ve got kids or need to serve a kid-friendly spread, chili dogs are tough to beat. Make a huge pot of chili for the adults, heat some hot dogs and buns for the kiddos, and serve the two together! Set up your favorite toppings alongside the dogs and the chili, and let ’em go to town. Nothing’s as classic or as finger-lickin’ good.

Cooking Doesn’t Have to Heat Up Your Kitchen

Think it’s too hot to cook? Don’t let the summer heat keep you from getting in the kitchen and cooking your favorite meals. Keep your cool by relying on the kind of appliances that keep all their heat contained inside: slow cookers, Instant Pots, pressure cookers, or any kind of electric multi-cookers. By not using the stovetop or the oven, your kitchen stays cool.

Hands-Free Cooking = More Time with Family & Friends

These set-it-and-forget-it wonders are also perfect for summertime family meals and gatherings because they’re hands-free — leaving you plenty of time to hang out with friends and enjoy the slower pace, rather than slave over a hot stove. Simply add your ingredients, cover, and set the timer. Then sit back and relax till dinner’s ready.

Give yourself a break with these delicious recipes that practically cook themselves:

Slow Cooker Shredded Pork & Pinto Tacos

Instant Pot Pinto Beans & Ham Hocks

Instant Pot Red Beans and Rice

Slow Cooker Royal Street Red Beans

Slow Cooker Where Y’at? White Beans

Instant Pot Black Beans

Slow Cooker Charro Beans

Slow Cooker Chartres Cajun White Bean and Sausage Soup

Slow Cooker White Bean Chicken Chili

Slow Cooker Red Beans & Rice

Instant Pot New Orleans-Style Red Beans & Rice

Slow Cooker Royal Street Red Beans

Instant Pot Pinto Beans & Ham Hocks

Treat yourself like Mardi Gras royalty, and indulge in the most delicious dishes of the season. We believe in celebrating carnival by cooking up a storm, taste-testing as many different king cakes as you can, and decorating your house in purple, green, and gold! To get in the spirit, check out some of our favorite recipes.

Jay Ducote’s Red Beans & Rice Balls

Jay Ducote’s Red Beans & Rice Balls offer up a fresh, new twist on red beans & rice. In this recipe, Jay’s inventive take on the classic (made with our signature Red Kidney Beans) is served with BBQ Aioli and Pickled Red Onions. These beauties will disappear as fast as you can make them. A food blogger, radio host, chef, and culinary personality, Jay knows his Louisiana cooking, and this amazing recipe doesn’t disappoint.

Smoky Bloody Mary

A good Bloody Mary with all the fixins’ is a must for any self-respecting Mardi Gras reveler, and this recipe gets it right. Featuring building blocks like vodka, tomato juice, celery salt, Worcestershire, and horseradish — plus savory, smoky accents provided by a few dashes of Tabasco Chipotle Pepper Sauce and a rim of smoked paprika and kosher salt — this Smoky Bloody Mary will get the party started. Garnished with celery, bacon, pickled okra, cornichons and olives, it’s like a meal in a cup!

Cajun Caviar

This Cajun Caviar from Louisiana Cookin’ is a healthy, lightened dip that combines cooked Green Baby Lima Beans, Crowder Peas and Lady Cream Peas — along with tomatoes, peppers, red onion, corn and cilantro — in a white wine vinegar and lime juice dressing. Great when served with tortilla or corn chips, it’s a versatile recipe that’s easy to change based on your tastes. You can use different beans and peas, add avocado, or spice it up with hot sauce. Any which way you tweak it, it’s sure to get gobbled up.

Curt Guillory’s Cajun Hummus

Curt Guillory’s Cajun Hummus uses our Red Kidney Beans in place of the traditional Garbanzo Beans — but that’s not what makes this hummus Cajun. True Louisiana flavors are what do the trick. Instead of traditional tahini paste, the recipe uses pecan butter, the red beans are cooked with onions and garlic, and cubed tasso gets stirred in to the final dip along with sliced green onions. Serve with fried pork rinds for even more Cajun flavor! Give it a try, and you won’t be sorry.

Skinny Red Bean Dip

Skinny Red Bean Dip is a quick and easy appetizer that also uses our Red Kidney Beans in an unexpected way. Cooked, tender red beans are processed till smooth along with salsa, light cream cheese, and reduced fat cheddar cheese. Serve it up with crackers or chips, and make everyone happy.

Slow Cooker Cajun White Bean and Sausage Soup

Nothing lets you get on with the business of having a good time like a hearty, flavorful one-pot wonder – full of creamy Camellia beans. So easy and delicious, this Cajun White Bean and Sausage Soup checks all the boxes. Follow it up with a big slice of king cake, and you’ll be in Mardi Gras heaven.

New Orleans-Style Red Beans & Rice

The quintessential dish for celebrating Mardi Gras is our classic New Orleans-Style Red Beans & Rice, of course. It just doesn’t get any better than this! Let its slow-simmering goodness usher in the spirit of carnival you’re craving.

Still hungry? Get more Mardi Gras food, fun and festivities.

How to Make Red Beans & Rice to Feed 50

Serving up red beans and rice is a beloved Monday tradition, but it’s also a great way to feed a crowd at an outdoor Mardi Gras party. Whether you live on or near a parade route — or just love to celebrate Carnival wherever you are — big pot cooking in your backyard is the best way to whip up a large batch of red beans & rice that’ll feed a ton of hungry people.

Believe it or not, you use the same ingredients you regularly use, just in larger quantities and in a bigger cooking vessel. You’ll need a 50-qt. (or larger) seafood boil pot, a burner, propane and a wooden paddle. Plus a few hours to add the ingredients, bring it all to a boil, and simmer till tender. With a keg nearby and the sound of marching bands in the distance, it’s a great way to spend an afternoon during Mardi Gras season.

The key to successful outdoor cooking is all in the preparation. Soaking 8 pounds of red beans is no small thing, so find the biggest food-safe containers you have, or invest in a large plastic bucket (easily found at restaurant supply or home improvement stores) that the entire batch can fit in.

The night before, in addition to soaking the red beans, dice the vegetables, mince the garlic and slice the Andouille sausage. To make the cooking process easier, store everything in containers so they’re ready to go.

You’ll also want to render the bacon fat the night before, by cooking a 1/2 pound of bacon in a skillet. (Cooking bacon slowly over low heat will provide you with a higher yield of bacon fat.) Remove bacon from skillet, carefully pour the bacon grease into a non-plastic jar, and store in the fridge. It will solidify overnight, making it easy to scoop out the next day and add to the pot.

First, the sausage is browned in bacon fat, and then the vegetables get added.

Freshly minced garlic. Mmmm.

Two gallons of water and soaked red beans are added to the pot, along with seasonings.

Raising the heat to medium-high allows the pot to come to a boil. (This could take 30 minutes or so, depending on the heat conductivity of your pot.)

Once the beans come to a boil, reduce heat, cover and simmer on low for 2 hours or until the red beans are tender, stirring occasionally. Smash some against the side of the pot for added creaminess.

Hanging out with friends and family on a parade-filled afternoon is a quintessential New Orleans experience. And by adding a big pot of creamy red beans and hot cooked rice to the celebration, you’ll keep ’em coming back for more.

It’s exactly the kind of popular, hearty dish that keeps a Mardi Gras party going, providing sustenance for a hard day’s work of catching beads and drinking beer.

Be sure to round out your party spread with bowls of chips, a couple of boxes of your favorite store-bought fried chicken, and a big, ooey gooey king cake. Now, that’s a Mardi Gras party!

RED BEANS AND RICE FOR 50

• 8 lbs. Camellia Brand Red Kidney Beans
• 1/4 cup bacon fat
• 5 lbs. Andouille sausage, sliced into 1-inch discs
• 6 yellow onions, diced
• 4 green bell peppers, diced
• 6 stalks of celery, diced
• 6 cloves garlic, minced
• 5 bay leaves
• 1 (1-ounce) container white pepper
• 1 (.7-ounce) container dried thyme
• 2 bunches green onions, chopped
• 1 cup fresh parsley
• 2 gallons of water
• hot sauce, salt and pepper and hot cooked white rice (see rice recipe below)

Soak the red beans overnight. The next day, drain and rinse the beans thoroughly.

Put a 50-qt. seafood boil pot (without the steamer basket) on the burner, and use propane to bring it to medium heat. Add the bacon fat. Once the bacon fat is melted, add the 5 pounds of sausage to the pot and brown.

Once the sausage has started to brown, add the onions, green bell peppers, celery and garlic, and keep stirring with the wooden paddle until the onions are tender and translucent. Carefully add the 2 gallons of water to the pot along with the red beans, bay leaves, white pepper and dried thyme. Raise the heat to medium-high, allowing the pot to come to a boil. (This could take 30 minutes or so, depending on the heat conductivity of your pot.)

Once the red beans are at a boil, reduce heat and cover; simmer on low for 2 hours or until the red beans are tender, stirring occasionally. Once the beans are tender, smash some against the side of the pot for added creaminess. Remove bay leaves.

Before serving, stir in the chopped green onions and fresh parsley.

PRO TIP: When cooking in a big pot over a centered, narrow heating element, you need a utensil with a flat head (like a wooden paddle) that lets you scrape the bottom of the pot as you cook, so that it doesn’t burn. If the sausage and vegetables start to stick while cooking, add more bacon fat or a few glugs of olive oil.

PRO TIP:  If there’s too much liquid in the pot, raise the heat back up to a rolling boil to burn off some of the liquid. After letting the pot boil for 10-15 minutes, reduce heat, and let simmer for 20 minutes.

PRO TIP: To make it a memorable Mardi Gras experience, add a bottle of beer to the pot when you add the red beans.  The yeast in the beer will help thicken the pot and give the beans a unique flavor.

Serves up to 50 people.

PARTY RICE

• 15 cups of white rice, divided
• 30 cups of hot water, divided
• 8 tsp salt, divided
• 1/4 cup butter, divided
• 2 (9×13) aluminum pans
• aluminum foil

Preheat oven to 350 degrees. Pour half of the hot water into each of the two 9×13 aluminum pans along with half of the rice, salt and butter. Tightly wrap each aluminum pan with the aluminum foil.

Place both pans in the oven for 45 minutes. Remove and let rice sit for at least 10 minutes, untouched before checking. Fluff rice with a fork. Reseal with aluminum foil and bring outside to serve with cooked red beans.

PRO TIP: Give yourself about an hour to prepare and cook the rice. Bring outside to serve with the red beans.

Recipes by Eric Olsson

White Bean, Sausage and Tortellini Soup

White Bean, Sausage and Tortellini Soup is a great weeknight dinner because it cooks quickly and easily in an Instant Pot or multi-cooker. Featuring Italian turkey sausage, Great Northern Beans, fresh cheese tortellini and baby arugula, it’s got all the makings for pleasing kids and adults alike — and packs a nutritious punch. Just add a loaf of crusty bread, and dinner’s ready. The next day, fill a thermos with leftovers for a hot and filling school lunch.

Beans and Greens Soup

Beans and greens is a classic Southern combination, and a soup version is a delightful way to experiment with those ingredients. Our master recipe features basic guidelines and quantities and is meant to be personalized to your taste, encouraging you to try different varieties and combinations of beans, vegetables, greens, broth and seasonings. And whether you make it vegan, vegetarian or with chicken or beef broth, you’ll love the end result. For a complex, flavorful soup that’s incredibly satisfying, we used Green Baby Limas with a variety of onions and vegetables, plus vegetable broth. A real winner.

Split Pea and Ham Soup

You’ll love this heartwarming Split Pea and Ham Soup from our friend Mary Foreman at DeepSouthDish.com. Chopped onion, celery and carrot are cooked in bacon fat and combined with Green Split Peas, herbs, stock, a meaty ham bone or smoked ham hocks, and then simmered over low heat till the peas are broken down and thick. For over-the-top “croutons”, we made a grilled cheese sandwich with smoked gouda and sourdough bread, cut it up into tiny squares and added a sprinkle of them on top — along with crispy bacon crumbles. Talk about feeling all warm and toasty inside.

Yellow Split Pea & Butternut Squash Stew

Creamy, hearty and filling with a bright blend of spices and seasonings, our vegan Yellow Split Pea & Butternut Squash Stew is an aromatic dish similar to Dal. And its big flavor comes from the use of curry, turmeric, cumin and cinnamon. Along with onions, carrots, garlic and fresh ginger, the combination of spices and vegetables with the Yellow Split Peas and butternut squash make for a wonderful stew. A sprinkled of pepitas on top, and freshly mashed avocado toast alongside it add color, crunch and healthy fat – creating a super healthy meal.

Beef & Lentil Stew

Hearty and comforting, this Beef & Lentil Stew is a true crowd-pleaser. A great dish for Sunday dinner that’ll reward you with leftovers during the week, it uses boneless beef chuck cut into 1-inch cubes, along with celery, carrot, onion, spices, beef broth, diced tomatoes and Lentils. A bit of red wine and fresh Italian parsley are stirred in at the end for wonderful flavor. The meat gets tender, the lentils creamy, and the whole thing offers up delicious stick-to-your-ribs goodness.

Lima Bean Lore

We pronounce “lima” beans like this: “lime” with an “a” on the end. But if we were to call them not by custom but with historical accuracy, they’d be  pronounced “LEEma” beans, as in Lima, the capital city of Peru. That is where these New World native beans came from. But these luscious legumes – creamy off-white, flattened ovals, a cupid’s bow dipping in where they were once attached to the pod – have made themselves at home all over the Americas, and especially so in the South. And why not? While the smaller version is adorably known as “butterbeans,” the larger limas are every bit as loveable, and, if prepared right, buttery, with their lush creamy goodness encased and embraced by a firmer, shape-holding skin.

Here are a handful of my favorite ways to prepare this amiable bean.

Brunswick Stew

“Brunswick stew,” noted the humorist Roy Blount, Jr., “is what happens when small mammals carrying ears of corn fall into barbecue pits.” Well, not quite, but back in the day when all manner of small wild game, including squirrel and rabbit, made its way into this savory lima bean and corn stew, it might have been logical to make this supposition. This Brunswick Stew may be tamer – it calls for chicken and ham, not game – but it still has plenty of pizzazz. The vegetables (potatoes, onion and okra partner with the limas and corn) and chicken are cooked in a brothy, slightly smoky tomato-based sauce, and given a double kick with hot sauce and BBQ sauce. Both Brunswick, Georgia, and Brunswick County, in southern Virginia, claim the stew’s origins, but heck, given that one of the main ingredients came all the way from Peru, who really cares? I will say that my mother, who made this version periodically when I was growing up, was a Virginia native.

Ruth’s Southern Country-Style Butter Bean & Green Bean Soup with Potatoes

From another part of the South, the Ozarks of Arkansas, comes another iteration of lima bean love. Ruth Eichor, born and raised in Eureka Springs, Arkansas, taught me the magic of this very simple preparation – a creamy, soulful soup combining limas, potatoes and green beans. Once again, bacon lends smokiness, but instead of tomato acidity, you have the unctuousness of dairy. Ruth always used evaporated milk, but if you feel inclined toward a richer soup, use half-and-half. And for convenience, you can turn this soup into an easy weeknight meal by making it in the slow cooker. All you’ll need to add alongside it is hot, crusty bread or cornbread and a fresh green salad.

Ragout of Shiitake Mushrooms, Butter Beans & Southern Greens

Here, over a welcoming bed of voluptuous, cheese-enriched grits, is a contemporary ragout combining some of the best-loved favorites of Southern cooking — grits, greens and butter beans. Shiitake mushrooms, sautéed with onion and garlic, meet up with plump, cooked-till-tender limas and a slightly boisterous tangle of blanched hearty greens, sauced with a bit of tomato. Top this with shaved Parmesan for serious goodness. A bit less down-home than the first two offerings, it’s a delectable vegetarian dish, both old-fashioned and up-to-the-minute, homey and beautiful all at the same time — worthy of a weekend brunch or even a light dinner. If you don’t have limas on hand, it can be easily made with blackeye peas or navy beans.

Crescent Dragonwagon has sometimes been referred to as the “queen of bean cuisine.”  The recipes noted above are featured in Bean by Bean, a cookbook from Workman Publishing that’s a cornucopia of more than 175 bean recipes – soups, salads, chilis, stews, casseroles, curries, hashes, side-dishes, mains, go-withs and desserts. 

Rich in Flavor & History

Lowcountry cooking, also known as coastal cuisine, hails from the Sea Islands and coastal Georgia and South Carolina. A flat, wet region of salt marshes with lush, semitropical vegetation and an abundance of locally available seafood such as shrimp, oysters, crabs and more, it’s home to classic dishes that not surprisingly, share some delicious similarities with Louisiana Creole cooking and the Gulf coast.

Slow cooked rice-based dishes, okra, tomatoes, stewed greens, seafood and field peas are a few of the essential ingredients of lowcountry cuisine and culture, and the resulting comfort food that’s enjoyed at both restaurant and family dinner tables alike is savory, hearty, and distinctive.

While it does have similarities to how we cook in Louisiana and across the South, one of the things that’s unique to lowcountry cooking is the influence of the Gullah Geechee people, culture, and cuisine.

The Gullah Geechee Influence

With a culture and a culinary way of life that’s tied to the land, the sea, and the seasons, the Gullah Geechee of past and present day South Carolina have always relied on local seafood like conch, whiting, crabs, shrimp, and oysters as essential ingredients in their cooking — especially in notable dishes like crab rice, conch stew, and okra soup.

It was their West African ancestors who were enslaved and brought to the U.S. for their rice cultivation expertise in hot, humid climates. Which is why to this day, many of the region’s favorite southern dishes feature rice, such as Hoppin’ John and Purloo (similar to Jambalaya, it’s a one-pot meal made with rice, vegetables like okra, shellfish, and sausage).

But what’s fundamental to Gullah Geechee cuisine is its tradition of slow, one-pot cooking that’s inspired by Caribbean flavors, as well as a reliance on grains such as millet and benne seed, and legumes such as field peas — which like rice, were also brought the U.S. by their ancestors and cultivated in the lowcountry. Their customs and traditions, both culinary and cultural, have become a part of the region’s identity, and have deeply influenced both home cooks and chefs in South Carolina, Georgia, and beyond.

Classic Lowcountry Dishes Enjoyed Across the South and Beyond

A lowcountry classic, Hoppin’ John is one of the simplest and most humble of the region’s favorite dishes today. Made with field peas or blackeye peas, bacon or ham hocks, onion, rice and seasonings, it’s traditionally eaten on New Year’s Day to bring luck and money in the New Year. Collard greens are often eaten alongside Hoppin’ John, because they’re also thought to represent money – as well as cornbread, with its golden color representing wealth and prosperity. But there’s no need to wait for New Year’s to try our lowcountry recipes — they’re delicious and a great way to gather friends and family around the table any day of the year.

Hoppin’ John

Field Pea Hoppin’ John

Southern Collard Greens

Buttermilk Cornbread

Football-watching is the perfect excuse to get together with family and friends and dig into delicious eats that make spectating more fun. From popular preseason openers like Loaded Nachos, Cajun Caviar, and Slow Cooker Cheesy Refried Bean Dip, to main event dishes like Cajun Jambalaya and Slow Cooker Red Beans & Rice, these easy-to-make and easy-to-serve favorites will have fans cheering for more!

Loaded Beef & Bean Chili Nachos

Cajun Caviar

Slow Cooker Cheesy Refried Bean Dip

Mosquito Supper Club Shrimp Jambalaya

Slow Cooker Red Beans and Rice

Slow Cooker Charro Beans

Raised on her family’s farm in Mississippi and classically trained as a chef at Le Cordon Bleu in Paris, France, Chef Jennifer Hill Booker puts an authentic, interesting twist on even the most humble pot of beans. And the recipes featured here from her cookbook Field Peas to Foie Gras: Southern Recipes with a French Accent are a testament to her skill and ingenuity. Combining what at first glance might seem like two disparate types of cuisine — Southern and French — she has found a way to celebrate their similarities, by incorporating nose-to-tail cooking and using every part of the pig. Featuring such richness-producing cuts as hog jowls, ham bones, salt pork, and ham hocks, these savory recipes don’t let anything go to waste and are loaded with flavor. And with the addition of garlic, onion and dried red chili peppers, they create welcoming meals for family suppers and friendly get-togethers alike.

Butter Beans & Hog Jowls

Chef Booker notes that her delicious Butter Beans & Hog Jowls dish gets its richness from the bacon-like flavor but firmer texture of hog jowl. From the cheek area of the hog, hog jowl can be used fresh, cured or smoked and remains firm during long cook times. As she explains the Southern-French connection, “Beans and greens are a huge staple in Southern cuisine and cooked in much the same way here as they are in French cuisine. Whether the beans you use are fresh, frozen or dried, they are cooked the same way — by adding a liquid, a cured or smoked piece of meat for flavoring, and seasoning.” With Butter Beans & Hog Jowls, the broth becomes thicker the longer you simmer the beans, and the dish is even more heavenly when served with cornbread.

Great Northern Beans & Ham

Great Northern Beans & Ham is another of Booker’s favorites, and its wonderful flavor comes from the use of both a ham bone and diced ham. The marrow hidden inside a ham bone adds amazing richness to the dish and melts into silky goodness when slow-simmered. And the diced ham is a meaty addition that makes the meal hearty and comforting in every way. Serve with melty grilled cheese on sourdough for an irresistible combination.

Pinto Beans & Ham Hocks

Pinto Beans & Ham Hocks is a dish that’s savory and satisfying, and the ham hock imparts marrow-rich flavor that enhances the beans. Chef Booker explains, “The longer you cook your pinto beans, the thicker the sauce or “gravy” will become. I find it best to cook them a day or two before you plan to serve them, and refrigerate until you are ready to reheat and serve. This guarantees a thick, rich pot of beans.” For a little color and freshness, garnish with chopped spring onions, or top with sour cream, shredded cheese, chopped red onion and bits of bacon for even smokier flavor.

Field Peas & Snap Beans

Made with salt pork, Field Peas & Snap Beans epitomizes both down home goodness and Booker’s childhood experience. Like bacon, salt pork is made from pork bellies and adds great meaty flavor and luxurious fat — slowly rendering down as the peas cook. As for the addition of snap beans, Chef Booker notes: “It doesn’t matter if you start with fresh, frozen or dried field peas, they always turn a muddy color when they’re cooked. It made me realize that my grandmother always added snap beans (or string beans) to her pot of peas to provide a bright spot of color.” To round out the meal and feed a hungry crowd, try serving alongside a slew of toasted ham and cheese sliders.

For more recipes from Chef Booker, check out Field Peas to Foie Gras: Southern Recipes with a French Accent. You’ll find more savory Southern dishes like Tomato and Okra Gravy, Glazed Turnips with Pearl Onions and Brown Butter, Fresh Pork Sausage, Hickory-Smoked Chicken Croquettes and Venison Stew.

Make White Beans Your Go-To For a Week’s Worth of Meals

Whether you’re menu planning, meal-prepping, or looking for a way to add more creamy, delicious protein to your favorite dishes, an Instant Pot or pressure cooker and a pound of white beans can really do the trick — with one simple recipe that’ll give you a quick and tasty base for snacks, dips, salads and burgers. Camellia Brand Great Northern beans are especially versatile to use in a lot of different dishes because their delicate, nutty taste complements the flavors of the ingredients they’re paired with (but feel free to use Navy, Cannellini or Baby Lima beans if you prefer). Plus, they add bulk, texture and a nutritious punch to a whole host of favorites.

As always, cooking your own beans is much cheaper and more flavorful than using canned beans; in fact, a 1-pound package of Camellia Brand Great Northern Beans costs about the same as one 15-ounce can of beans, but it yields 5-6 cups of cooked beans, compared to just 1 1/2 cups per can of beans. That’s a lot more to work with when it comes to filling your fridge with a week’s worth of meals.

Instant Pot White Beans

With this incredibly simple Instant Pot recipe, you’ll get quickly cooked white beans that are ready to be tossed into everything from hummus to pasta. A little onion powder, garlic powder, salt, a bay leaf, broth or water, and a 1-pound package of rinsed Camellia Brand Great Northern Beans are all you need. Cook using the Beans/Chili mode. No soaking necessary! And in less than an hour, you’ve got tender, flavorful white beans. (Don’t have a pressure cooker? You can easily make a pot of white beans using this basic stovetop recipe — just replace the pintos with white beans.)

White Bean Hummus

Whip up a quick and tasty homemade hummus. This cool and creamy hummus features great taste and a slightly green tint from the addition of fresh parsley and green onions. Along with fresh lemon juice, tahini, cumin and a dash of cayenne, throw cooked white beans into a food processor or blender for easy, delicious flavor that’ll please a crowd. It’s perfect for snacking and spreading, especially during the warm days of summer. Serve as an appetizer with cut up fresh vegetables and crackers, add to a wrap or a sandwich, dollop on a buddha bowl, or top a green salad.

White Bean, Basil and Sun-Dried Tomato Burgers

Make your own healthy, hearty veggie burgers. Combine cooked and mashed Great Northern beans, cooked brown rice, sun-dried tomatoes and lots of fresh basil. Our recipe uses an egg and Parmesan cheese to add moisture and help bind the mixture. Roll handfuls into balls, press into patties, and refrigerate to conveniently cook later. A great vegetarian option for summer cookouts!

White Bean Pesto Pasta

Need a no-brainer weeknight meal or a hearty potluck dish for a weekend get-together? Nothing beats this White Bean Pesto Pasta for a fast, fresh-tasting, protein-packed favorite full of healthy whole grains. Cook up a pound of whole-wheat pasta, add your favorite pesto sauce, toss with cooked Great Northern beans, and top with freshly grated Parmesan. Quick, tasty, and easy.

Tomato & White Bean Bruschetta

For a great-tasting snack or party appetizer, combine cooked Great Northerns with grape tomatoes, oil, vinegar, fresh basil and garlic. A quick spread of goat cheese or cream cheese on toasted baguette slices topped with a dollop of the bean mixture is a great way to graze at a BBQ or picnic.

Tuna White Bean Salad

As a sandwich filling or salad topping, Tuna White Bean Salad is one of those simple, versatile recipes that’s a healthier twist on traditional tuna salad. It’s mayo-free — instead combining canned tuna with cooked Great Northern beans, red onion, grape tomatoes, oil, vinegar, and fresh herbs (a must). You won’t believe how light, tasty, and colorful tuna salad can be; plus, it keeps well in the fridge and makes a quick lunch or dinner.

Sweet Potato Soul

Jenné Claiborne calls herself a Georgia peach living in Los Angeles (by way of NYC). A vegan lifestyle blogger, she shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips on her Sweet Potato Soul blog. And she has just released her first cookbook – also named Sweet Potato Soul – featuring 100 vegan soul food recipes that riff on Southern cooking in surprising and delicious ways.

Plant-Based Southern Staples

Reviving the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and celebrating the plant-based roots of southern staples with Bootylicious Gumbo and New Orleans-Style Red Beans & Rice, Jenné is an avid fan of Camellia beans, preferring to cook with nutrition-packed dried beans. She loves that they’re an excellent source of fiber, protein, iron, magnesium, folate, and antioxidants, and that they play a role in lowering the risk of heart disease and cancer. 

The Vegan Journey

Watch a video from her recent talk, cookbook signing, and dish demonstration at the Southern Food & Beverage Museum (SoFAB) in New Orleans, sponsored by Camellia Beans, and learn more about her vegan journey, eating healthier, and how to get great meatless umami flavor in vegan dishes. In the Sweet Potato Soul cookbook, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits — discussing how dandelion, mustard, and turnip greens, okra, and blackeye peas are nutrition superstars — and how to make them super tasty, too.

Recipes from Jenné’s New Cookbook

A few of the delicious bean-based recipes from her cookbook include Creole Red Bean Sausages, Turnip the Heat Butter Bean Soup, Blackeye Pea Hummus, and Sweet Potato Hummus. Here, she’s happy to share two of her favorite cookbook recipes that feature large lima beans and green baby lima beans: Pan Fried Butter Beans & Greens and Southern Buddha Bowl.

Pan Fried Butter Beans & Greens

Southern Buddha Bowl

Jenné Claiborne has been on the Today Show, and her recipes have been featured in The New York Times, Well + Good, Shape, and Refinery 29.  She also has more than 295K YouTube and social media followers; check her out on Facebook, Instagram and YouTube.

There are so many delicious dishes to look forward to when it’s festival season in Louisiana. From Jazz Fest and French Quarter Fest to the Los Islenos Fiesta and the Jambalaya Festival, there’s great music and art to enjoy, wonderful celebrations of culture and heritage, and of course, amazing food that showcases it all.

While you’re waiting to experiencing your favorite Louisiana festivals again, you can dig in to those iconic dishes at home. Here’s a sampling of great recipes to make in your own kitchen. They’re sure to bring the taste of Louisiana festivals to your dinner table.

K-Paul’s Famous Butter Beans ‘That Make You Crazy’

A favorite at New Orleans’ French Quarter festival!

Caldo

An authentic dish served at Los Isleños Heritage and Cultural Society’s annual Fiesta in St. Bernard, Louisiana.

Creole Jambalaya

An inexpensive, stick-to-your-ribs favorite found at most Louisiana festivals.

South Louisiana-Style White Beans & Rice

Two must-haves at Jazz Fest:

New Orleans-Style Red Beans & Rice

Beans: A Pantry Staple

If you peek into any Mexican kitchen, there’s a special place reserved for dry beans. Whether stored in large burlap sacks, or plastic bags, this staple has its own special location in the Mexican pantry. Beans have been around since pre-Hispanic Mexico and served as a base for daily meals. They were consumed ground up, processed into a paste or mixed with grains. On cold days, beans were milled into powder, and mixed with corn flour to create masa for tamales. The powder was also a thickener included in atole, a beloved milk-based Mexican drink sweetened with raw sugar and fruit — the perfect source of protein for warriors and travelers.

Frijoles de la Olla (Mexican Bean Stew)

The most popular form of preparing beans was cooked by fire and water, and not much has changed today. We enjoy fresh Frijoles de la Olla — or beans in a pot — practically every day, as an accompaniment to almost every Mexican meal. Whether that meal is tacos, tostadas, fideo (Mexican noodle soup), huevos rancheros (fried eggs on a tortilla bed drizzled with red or green salsa) or chilaquiles (fried corn tortilla pieces topped with red or green salsa and cheese), just to name a few.

Frijoles de la Olla are considered the base of many Mexican bean dishes. A clay pot is preferred because the porosity of the clay decreases loss of steam during the cooking process and gives the cooked beans a distinct earthy flavor. When making this dish, pinto beans are most popular in central and northern Mexico, while frijoles negros, (black beans) are preferred in southern Mexico and the Yucatan Peninsula. Once the beans are cooked in a clay pot and seasoned with local herbs and spices such as fresh epazote leaves, dry bay leaves or serrano peppers, they’re topped with pico de gallo and regional cheeses such as cotija or queso fresco and Mexican cream or sour cream. Then, they’re served with corn tortillas or fresh bolillos (French bread) to scoop up and absorb the delicious bean broth. This Frijoles de la Olla recipe uses Camellia Brand Pinto Beans, onion, garlic and sea salt to create a versatile base dish that can be enjoyed as is, or used to make Frijoles Charros.

Frijoles Charros (Mexican Cowboy Beans)

Once Frijoles de la Olla are cooked, they can be mashed, refried, and pureed to be transformed into many of the bean dishes we enjoy today. Often, cooks will make a pot and then add a variety of flavorful meats such as chorizo, beef franks, ham or bacon and top with chicharrones (pork cracklings) to create Frijoles Charros (cowboy beans). They’re often enjoyed alongside carne asada (grilled and sliced beef). This Frijoles Charros recipe uses Camellia brand Great Northern beans, along with hot dogs, chorizo, and bacon for great meaty flavor.

Frijoles Borrachos (Drunken Beans)

Some add in beer during the cooking process to create Frijoles Borrachos (drunken beans). Both frijoles charros and frijoles borrachos are standards at family gatherings, picnics, and cookouts. This Frijoles Borrachos recipe relies on Camellia Brand Pinto Beans, bacon, dark Mexican beer, and a Serrano pepper for its deep flavor.

Tex-Mex: What’s the Difference?

Tex-Mex — a combination of Northern Mexican and Texan cuisine, and not to be confused with Mexican food — does have its differences. It tends to include different cuts of beef, wheat flour, cheddar cheese, canned tomatoes and cumin, while Mexican food uses minimal beef, corn tortillas, low-fat white cheeses, fresh cilantro and epazote for its authenticity. Both pinto and black beans have made their way into popular Tex-Mex dishes we all enjoy, such as burritos, nachos, and chili con carne.

Beans have fused into cultural and culinary traditions in a variety of Latin cuisines. Rich in protein and vitamins such as B1 and B2, they continue to be one of the most popular foods consumed in Latin America. However, it’s undeniable that when a great bowl of beans is ready, what matters most is enjoying the taste of this versatile legume that has been around for centuries and cooked in so many delicious ways.

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

Delicious Ingredients Wrapped In a Package

A taco is beautifully simple — a hard or soft corn or flour tortilla filled with a delicious combination of ingredients. Tacos can be portable like sandwiches, allowing you to eat them while standing or on the move. You can enjoy them in a zillion flavor combinations, and there’s something to please everyone — whether you prefer them straight-forward, fancy, meat-filled or vegetarian.

#TacoTuesday: It’s a Thing

All kinds of regional and ethnic flavors have found their way into tacos, with both chefs and home cooks across the country gearing up weekly for the ever-popular #tacotuesday. Simple recipes and different combinations of meats, beans, toppings, cheeses, and sauces all add up to endless flavor possibilities – and so many ways to please both kids and adults alike. Simply warm some tortillas or taco shells, put out bowls of your favorite colorful ingredients, and let everyone build their own tacos as they go. Of course, tacos are just as delicious when they shed their shells, so if you prefer a slow cooker taco soup, a salad, or a burrito bowl, they’re just as easy to throw together and serve.

Vegetarian & Vegan-Friendly

If you’re vegetarian or vegan, it’s a cinch to use creative bean and vegetable combos to get your fill.  Try Jamaican Jerk Black Bean & Corn Salsa Tacos or a simple and fresh combo of roasted sweet potatoes, cilantro, avocado, and Instant Pot Black Beans. With flavorful beans in your tacos, you’re sure to get the protein and fiber you need, and when you mix them with seasonings such as chili powder, cumin, and smoked paprika, you’ll get great savory flavor as well.

Need a little inspiration, whether you’re a vegetarian, pescatarian or carnivore? Check out great taco recipes below. As long as you’ve got flour or corn tortillas, and something delicious to put in or on them, you’ve got a recipe for tacos.

7 Ways to Make Bean Tacos

Classic Oven-Baked Beef & Pinto Bean Tacos

Creole Shrimp & Red Bean Tacos

Instant Pot Chicken Tinga & Black Bean Tacos

Bean & Bacon Breakfast Tacos

Jamaican Jerk Black Bean & Corn Salsa Tacos

Slow Cooker Pork & Pinto Bean Tacos

Slow Cooker Lentil & Black Bean Taco Soup

Umami — also known as savory taste — is one of the five basic tastes, together with sweet, sour, bitter and salty, and is often described as brothy or meaty. Traditional seasoning meats such as salt pork, bacon, and ham are what provide that savory, meaty flavor in a pot of simmering beans. But the truth is, you can get creamy beans with deep, savory umami flavor in a meatless way — by using vegetarian ingredients, and spices or seasonings that provide that savory flavor. We’ll explore a few here; see which ones work for you and your taste buds.

Dried Mushrooms & Mushroom Broth

One of the best ways to get that deep, rich flavor is by using dried porcini mushrooms. They offer up a great umami kick, meaty richness and an earthy note. The trick to wonderfully flavored vegetarian beans is this: steep the dried mushrooms in boiling water to make a broth, and then simmer beans in the mushroom broth (as all or part of the recipe’s cooking liquid). After soaking them, chop the mushrooms and add to the beans, as well. The savory flavor seeps into the beans, and the chopped mushrooms add great texture. While it can be difficult to find dried mushrooms at the grocery store, they’re usually found alongside other specialty spices and seasonings. And if you can’t find porcinis, a mix of different kinds of dried mushrooms will do the job (look for cremini, shiitake or oyster). Want the flavor, but don’t like the texture? Simply ground dried mushrooms into a powder and dissolve the powder into your pot of beans. Try this delicious Vegetarian Lima Beans dish that uses dried mushrooms and mushroom broth for amazing flavor.

Shallots

Shallots are another must for cooking flavorful vegetarian beans. Known and enjoyed for their mild flavor, shallots are often thought of as a perfect union of onion and garlic. Although they have many similarities to onion and garlic, their flavor is sweeter and more delicate, with less bite. Typically round or teardrop-shaped, they come in shades of pink and purple and when chopped and cooked, offer a deep flavor that adds complexity to just about any dish, especially a pot of vegetarian beans. Use them in place of or in addition to onions in your favorite bean dish. You’ll love the end result.

Soy Sauce

Soy sauce, a brewed liquid made from soybeans, wheat, water and salt, is one of those interesting condiments that can be used for more than you might think. Soy sauce actually accentuates the umami flavor of mushrooms, which is why if you’re going the route of using dried mushrooms in your vegetarian beans, you can punch up the flavor even more with a hint of soy sauce. Just be sure to add it to your simmering beans before you add salt  — that way you won’t end up with beans that are too salty. You’ll find soy sauce as a secret ingredient in these Vegetarian Lima Beans.

Smoked Paprika

Smoked paprika is the Spanish version of sweet paprika, and it’s made from pimiento peppers that are dried, smoked over an oak fire, and then ground into a fine powder. It features a deep red color and a smoky aroma. In fact, that’s the reason most people use it — for its deep, smoky quality. Even a small amount can add great smoky flavor to any dish, and it’s a good option for those who want that in their vegetarian beans. You’ll find smoked paprika in these delicious vegetarian bean dishes: Slow Cooker Lentil & Black Bean Taco Soup, New Orleans-Style Vegan Red Beans & Rice, Slow Cooker 3-Bean Vegetarian Chili, Spicy Sweet Potato Hummus and Black Bean Hummus.

Worcestershire Sauce

Worcestershire Sauce is a fermented liquid condiment that’s complex and unique in its umami flavor and aroma. Traditional versions do contain anchovies (which is a fish), as well as tamarind, molasses, onions, vinegar, cloves and sugar, and are often used in meat marinades and bloody marys. So while a traditional Worcestershire sauce is neither vegetarian nor vegan, it does offer great umami flavor and some saltiness to otherwise meatless dishes. The good news is that there are some good vegan options out there — such as 365 Organic and Annie’s. And you’ll find that just about any kind of Worcestershire sauce brings out the best in our Black Bean Burgers.

Experimenting with spices and seasonings like these can lead the way to your next pot of amazingly flavorful vegetarian beans.

Slow Cooker Lentil & Black Bean Taco Soup

A popular favorite the whole family will ask for again and again, Slow Cooker Lentil & Black Bean Taco Soup offers up big flavor that’s healthy, vegetarian, and best of all, incredibly easy to make. Simply sauté chopped vegetables — onion, sweet bell pepper, and garlic in olive oil in a skillet — and then add them to the slow cooker along with dry black beans, lentils, crushed tomatoes, corn, broth, diced green chiles and a full range of spices including chili powder, cumin and smoked paprika (which adds a deep, smoky flavor). Cook on low for eight hours, and voila, dinner is ready. And talk about versatile. Just like with tacos, everyone can top their own bowl of taco soup with shredded cheese, sour cream or Greek yogurt, chopped fresh cilantro, green onions, crushed tortilla chips and more. Luckily, leftovers taste even better the next day.

Vegetarian Lima Beans with Mushrooms

Vegetarian Lima Beans with Mushrooms are a surprising delight for those who love limas and deep, umami flavor. Umami — also known as savory taste — is one of the five basic tastes, together with sweet, sour, bitter and salty, and is often described as brothy or meaty. While most lima bean recipes rely on a seasoning meat such as ham or bacon for that savory flavor, this one opts for a healthy change of pace by using a mix of dried mushrooms as the seasoning agent for umami flavor. Dried porcini mushrooms offer the most flavor, but cremini, shiitake and oyster work well, too. The trick to wonderfully flavored vegetarian beans is this: steep the dried mushrooms in boiling water to make a broth, and then simmer beans in the mushroom broth along with the chopped mushrooms. The savory flavor seeps into the beans, and the chopped mushrooms add a meaty texture. The other keys to this recipe include the trinity, sautéed shallots and just a touch of soy sauce. What you end up with is a lovely pot of beans that’s hearty, healthy and tasty. Like this idea? Learn more about how to add flavor to vegetarian beans.

Roasted Salmon with Stewed White Beans & Preserved Lemon

Roasted Salmon with Stewed White Beans and Preserved Lemon is a beautiful dish that combines old favorites in an exciting new way — and is the brainchild of our friend, Chef Jennifer Hill Booker. While it’s common to enjoy fried catfish with white beans, the idea of salmon roasted with white wine and lemon juice adds a fresh and healthy twist, and the stewed white beans they’re paired with are vegetarian, to boot. Since both the beans and the preserved lemon can be made ahead of time, and the salmon takes minutes to cook, the recipe is great for a quick weeknight meal as well as a simple (and gorgeous) way to entertain. White beans are infused with flavor from onions, carrots, celery, garlic, bay leaves and fresh thyme. And the preserved lemon adds a salty, bright tartness to the whole dish. It’s a combo you may not have seen before, but one you won’t soon forget. Full of healthy fats, protein and fiber, it’s truly something new and different for your palate.

Beans & Greens is a Southern staple — and one of those classic combinations that conjures up fond memories of home-cooked family meals around the dinner table. Cooked down, seasoned and flavored in countless different ways, any beans & greens mixture is a match made in heaven — from Southern Blackeye Peas snuggled up next to Collard Greens, to Pork, Collard & Blackeye Pea Gumbo. Here, we bring you another delicious way to cook the dynamic duo — with a Beans & Greens Soup “master” recipe that features basic guidelines and quantities but is meant to be personalized to your tastes.

Try these recipes for delicious and healthy meals to start the new year off right.

Beans & Greens – A Dynamic Duo

Beans & greens is a Southern staple — and one of those classic combinations that conjures up fond memories of home-cooked family meals around the dinner table. Cooked down, seasoned and flavored in countless different ways, any beans & greens mixture is a match made in heaven — from Southern Blackeye Peas snuggled up next to Collard Greens, to Shiitake Mushrooms, Butter Beans & Southern Greens over cheese grits, to Pork, Collard & Blackeye Pea Gumbo. Here, we bring you another delicious way to cook the dynamic duo — with a Beans & Greens Soup “master” recipe that features basic guidelines and quantities but is meant to be personalized to your tastes.

In our Beans & Greens soup, we used Green Baby Limas, leeks, shallots, white onion, red onion, celery, carrot, bell pepper, fennel, vegetable broth and Swiss chard.

Beans & Green Soup: Step-by-Step How-To

This how-to is as simple as slowly simmering your favorite combination of beans, onions, vegetables, broth and greens. And whether you make it vegan, vegetarian or cook with chicken or beef broth, you’ll love the end result. You’ll start with a little bit of fat, add some spices throughout and end with a couple of tablespoons of vinegar for a wonderful, bright finish. For a complex, flavorful soup that’s incredibly satisfying, we used Green Baby Limas with a variety of onions and vegetables, plus vegetable broth. A real winner.

1. Sauté onions in fat. Our master recipe calls for heating up 2 tablespoons of your favorite fat in a large Dutch oven over medium-high heat — like olive oil, avocado oil or butter. Then, add 2 cups of chopped onion, such as white, yellow or red onion, leeks, shallots or any combination of these. (We found that the greater variety of onions you use, the deeper the flavor.)

2. Add aromatic vegetables. Next, add 2 cups of chopped vegetables — anything from carrots and celery to bell peppers and fennel. Your choice. Then sauté all for a few minutes, add some garlic, and cook another minute more. The aroma is amazing.

3. Add broth or stock. Then it’s time for 8 cups of broth or stock. It might be vegetable, chicken, beef, mushroom or ham. Whichever you prefer will work; each will add a unique richness to your soup. (Got some homemade stock in the freezer? This is a great time to use it.) The master recipe is vegetarian, so broth or stock is where you can add a hint of meatiness, if desired.

Use whichever dried beans you have in your pantry. Got a 2 lb. bag? Double the recipe for an easy freezer meal.

4. Add rinsed and sorted beans. A 1-pound bag of rinsed and sorted Camellia Brand Dried Beans goes in the pot next (or if you have a 2-pound bag on hand, double the recipe for an easy freezer meal). You might like Great Northerns, Navy Beans, Lentils or Green Baby Limas. Any of our bean varieties will add their own special flavor and texture; to make your choice, think about how light or how hearty you’d like the soup to be. And keep in mind the cooking time required per the bean variety you choose. For basic cooking times for all of our dried beans, peas and lentils, refer to this bean cooking chart. Soaking, as always, is optional but not necessary.

5. Simmer till beans are tender. The recipe then calls for a sprinkling of red pepper flakes and bringing the whole mixture to a boil. Reduce the heat, cover and simmer till beans are tender — mashing as you go if you prefer a creamier soup.

6. Add greens and seasonings. Once the beans are tender, stir in 3 cups of chopped greens — from kale, collard, spinach or arugula to Swiss chard, cabbage or watercress — or any combination of these, plus the vinegar, which might be red wine vinegar, cider, champagne, mirin or white balsamic. Season with salt and pepper and cook until greens are wilted. The more delicate greens will have a lighter texture and wilt quickly, in just a minute or two, but heartier greens (such as collards or chard) may take up to 10-20 minutes. Got some leftover greens? Throw them in and cook till just warmed through.

7. Enjoy! When done, you’ll be rewarded with a hearty, comforting pot of soup that’s satisfying in every possible way. Warm, filling and full of protein, fiber and nutrients — who could ask for a more perfectly pleasing dish? Top a bowl with some fresh Parmesan or croutons, make sure the cornbread’s warm, and sit down to enjoy.

Tacos make people happy. They’re delicious, fun, easy to make, great for breakfast, lunch or dinner, and no one ever stops with just one. Of course, #TacoTuesday is a welcome time, but why wait for Tuesday to roll around? Here are 5 of our favorite ways to eat tacos any day of the week, with something for everyone — meat lovers, vegetarians and purists alike.

Starting with a simple, round warm tortilla (corn or flour), these tacos are meant to be filled with tasty ingredients, then folded and scarfed down. And since beans make any taco taste better, (not to mention adding both protein and fiber), you’ll find several varieties of beans generously sprinkled throughout the recipes below.

Shredded Pork and Pinto Bean Tacos

There’s so much to love about this recipe. It’s simple, full of flavor, and everything gets cooked down to delectable perfection in a slow cooker. Pork shoulder, Camellia Brand Pinto Beans, fire-roasted tomatoes, garlic, onion, jalapenos and spices come together to create a terrific taco mixture. Pile onto warm tortillas, top to your liking and enjoy. This dish makes a wonderful weeknight meal since the slow cooker does all the work, but it’s also great on gameday.

Creole Shrimp & Red Bean Tacos

This combo takes our best Louisiana ingredients, adds a bit of Fresh Mex and rolls it all up for unforgettable flavor. And with Camellia Brand Red Kidney Beans cooked in advance, the recipe comes together quickly, too. Shrimp covered in Creole seasoning are seared in a hot skillet, a lively coleslaw is tossed with a cilantro-lime dressing whirred in a blender, and they’re combined with tender red beans in a warm tortilla. Top with salty, crumbly Cotija cheese and more fresh cilantro, and you’re good to go.

Chicken Tinga & Black Bean Tacos

Originating in Puebla, Mexico, Chicken Tinga is a mouth-watering dish made of shredded chicken covered in a savory chipotle tomato sauce. And this recipe makes it as fast as it is flavorful — by cooking it in the Instant Pot. In fact, the Camellia Brand Black Beans are quickly cooked in the Instant Pot too, making the whole thing doable on a weeknight. Of course, it’s so good, you might want to put it on the menu for a weekend taco get-together with friends. Chopped fresh cilantro, chopped white onion and chopped radishes are all that’s needed to make these tacos irresistible.

Jamaican Jerk Black Bean and Corn Salsa Tacos

A great-tasting, colorful vegetarian recipe, this taco combo features cooked Camellia Brand Black Beans, roasted corn, red onion, cilantro, fresh lime juice and Jerk seasoning blend. A slew of toppings keep things fresh and add zing. Tasty alternative: for a totally different take on the flavor and some Louisiana lovin’, simply replace Creole seasoning with the Jerk seasoning.

Oven-Baked Beef & Pinto Bean Tacos

For those who appreciate a crunchy taco shell and that all-American filling of ground beef with cooked Camellia Brand Pinto Beans, this classic’s for you. Perfectly seasoned (no need for store-bought taco seasoning with this easy recipe), the filled tacos are topped with shredded cheese, baked till hot and melty, and then crowned with crisp shredded lettuce, salsa, sour cream and whatever else your heart desires. Be forewarned: the kids will inhale them all, if you don’t get your hands on them first.

Whether you’re all about hosting football parties in front of your big screen TV or doing it up right at tailgate get-togethers, you’ll love these delicious gameday winners with a Creole twist. Whatever the rivalries may be among your family and friends, it’s time to get serious about enjoying cocktails and decadent dishes that are deserving of this long anticipated season.

Check out these creative, indulgent recipes that incorporate classic Louisiana and southern flavors in new and totally unexpected ways. Like adding Andouille sausage and Creole seasoning to a hot bean dip, topping not-your-average nachos with gooey pimento cheese sauce and spiced blackeye peas, and adding ground pork and smoked sausage to red beans & rice and frying into bite-sized balls. Because there’s nothing better than giving your favorite football foods a new lease on life and a deep southern accent. Get ready to dig in.

Smoky Bloody Mary

A Smoky Bloody Mary with all the fixins’ is a must when you’re getting ready for a 12 noon game. Featuring standard building blocks like vodka, tomato juice, celery salt, Worcestershire, and horseradish — this recipe adds savory, smoky accents provided by a few dashes of Tabasco Chipotle Pepper Sauce and a rim of smoked paprika and kosher salt. Garnished with celery, bacon, pickled okra, cornichons and olives, it’s southern brunch in a cup.

Slow Cooker 7-Layer Creole Bean Dip

This spicy slow cooker bean dip comes from Louisiana girl at heart, Creole Contessa, and puts a new Louisiana twist on an old school favorite. First off, Creole seasoning, black pepper and garlic powder give the base layer of refried beans (made from cooked Camellia Brand Pinto Beans) a real kick that gets things going. Layers of sharp cheddar, pickled jalapenos, and Monterrey jack cheese take it up a notch. And then, Creole flavor goes over the top with layers of cooked spicy Andouille sausage and crispy bacon. Lastly, a generous helping of Mexican cheese blend melts over everything. But why stop there? This Slow Cooker 7-Layer Creole Bean Dip begs to be topped with chopped green onions, sour cream, and avocado. Oh, my. Add bowls of tortilla chips, and watch it get devoured.

Blackeye Pea Pimento Cheese Nachos

This dish is what happens when Tex-Mex and Southern flavors collide. Layers of tortilla chips are topped with a hearty, spicy mixture of browned ground turkey, Creole seasoning, spices, and cooked Camellia Brand Blackeye Peas. Then all that deliciousness is drenched in a creamy, homemade Pimento Cheese sauce with flavor for days — and studded with fresh jalapenos, grape tomatoes, and green onions. Run, don’t walk to these nachos.

Red Bean & Rice Sliders

Everyone knows that one-handed foods are a must at football parties, so that the other hand is free to hold a beer or cocktail. Which is why we love these Red Bean & Rice Sliders — an inventive New Orleans take on the mini burger. They’re lovingly made by combining cooked trinity vegetables, cooked white or brown rice, cooked Camellia Brand Red Kidney Beans, whole wheat bread crumbs, and seasonings in a food processor. Then they’re formed into itty bitty patties and browned in a hot skillet. Served dressed on brioche rolls, these cuties make for a little bit of Creole heaven in an all-new, one-handed form.

Red Beans and Rice Boudin Balls

Red Beans and Rice Boudin Balls combine the best of all worlds — delicious ingredients, a snackable size, and oh yes, crispy fried goodness. An incredibly tasty combo of cooked red beans and rice, smoked sausage, ground pork, and seasonings are formed into balls, rolled in corn flour and egg wash, and fried till golden. What more could you possibly want, other than a creamy sauce to dip them in? Yep, we got that, too.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice is the ultimate dish to round out your party spread. Full of smoked sausage and big flavor — it’s perfect for letting guests serve themselves. And the best part? You can leave the slow cooker on the “warm” setting all afternoon or evening, so it’s ready to go at any crucial gameday moment. You’ll fill lots of bellies with this dish, and keep ’em coming back for more.

So get on it, and put these recipes on your gameday to-do list — because a great party menu is the best offense.

If you haven’t jumped on the Instant Pot bandwagon yet, it might be high time. There’s no faster way to cook a pot of beans, and it’s completely idiot-proof for those of us wary of pressure cookers. Plus, once everything’s in the pot, there’s zero effort required. Need even more convincing? It’s the quickest, easiest way we know (it only takes about 30 minutes and features a simple ‘Bean/Chili’ button!) to cook a whole lotta beans that you can then use in several delicious dishes all week long. And here’s the bottom line — cooking your own beans is just plain cheaper, tastier, and healthier than stocking your pantry with canned beans.

Our basic Instant Pot Black Beans recipe is perfect for making flavorful beans that can be used in so many ways. Serve them over rice with your favorite toppings — or use them in the following vegetarian, gluten-free dishes to add healthy protein, fiber, and hearty flavor to your weekly recipe repertoire.

Black Bean Quinoa Salad

Full of color and fresh veggies, this Black Bean Quinoa Salad is simple to make, nutritious, and great for grabbing on the go. The base is a mixture of cooked quinoa, black beans, corn, bell pepper, and green onions, tossed with a tangy dressing of olive oil, fresh lime juice, chili powder, lime zest, and garlic. The recipe makes a large batch, so you can meal prep by portioning it out in containers and taking it with you for lunch. And it’s perfect for a potluck or get-together, because it tastes wonderful whether you serve it cold or at room temperature — and it’ll easily feed a crowd.

Black Bean Hummus

A twist on traditional hummus, our Black Bean Hummus swaps out the usual beans (garbanzos) for black beans. Lime juice replaces the customary lemon juice, while cumin and smoked paprika add deep, smoky flavor. And don’t leave out the tahini (sesame seed paste). Tahini has a delicate roasted flavor that adds richness and complexity to any kind of hummus. Add a little fresh cilantro and some good quality olive oil, serve with pita chips and fresh cut veggies, and it’s sure to be devoured. Or, meal-prep by portioning it out into ready-to-eat afternoon snacks that you can pop in your bag.

Black Bean-Stuffed Sweet Potatoes

If you’ve never before considered or tasted the flavor combo of black beans & sweet potatoes, you’re in for a treat with these Black Bean-Stuffed Sweet Potatoes. Loaded with nutrients and antioxidants, sweet potatoes benefit from the amazingly savory addition of black beans — plus all the other tasty toppings that add creaminess, crunch, and zest. This dish is as easy as baking or microwaving sweet potatoes and then loading them up with beans, Greek yogurt or sour cream, chunks of ripe avocado, a sprinkling of green onions, cilantro, pepitas, and a squeeze of fresh lime juice. Yum!

These are just a few versatile ideas for how to put Instant Pot beans to good use and feed your family. In fact, any of our dried beans, peas and lentils will work with this basic recipe. Use your creativity, get your hands on an Instant Pot if you haven’t already, and add quick and easy cooked beans to a whole host of favorite dishes – from Refried Beans, Fresh Two-Bean Salsa, and Shrimp and Black Bean Skillet Casserole to Bean & Bacon Breakfast Tacos, Chipotle Pinto Bean Tortilla Soup, and Flourless Black Bean Brownies. And if you end up not polishing off all of your cooked beans within a week, portion what’s left into small storage bags, and freeze. Then, the next time you need beans for a recipe, just grab them from the freezer instead of reaching for a can.

What else can you cook in an Instant Pot? Well, it’s also an awesome way to make all kinds of one-pot wonders, especially Red Beans & Rice. So check it out, and give it a spin — you certainly won’t be sorry.

Detail of the “Beanmobile” being decorated by the Red Beans Krewe for their Lundi Gras parade.

Raised On Red Beans.

Louis Armstrong loved to eat almost as much as he loved to play. Born in New Orleans, it’s no surprise that his favorite dish was red beans and rice. So important was the iconic meal that he asked his future wife Lucille to prepare it for him before he would propose. Later in life, he would sign his letters “Red Beans and Ricely Yours”.

Image Courtesy of Louis Armstrong House Museum

Louis Armstrong’s Recipe for Creole Red Beans And Rice

POPS FAVORITE DISH

By – Louis and Lucille Armstrong

• (Use 2 qt. pot with cover)
• 1 lb. Kidney Beans
• 1/2 lb. Salt Pork (Strip of lean, strip of fat)
• (Slab Bacon may be used if preferred)
• 1 small can of tomato sauce (if desired)
• 6 small Ham Hocks or one smoked Pork Butt
• 2 onions diced
• 1/4 green (bell) pepper
• 5 tiny or 2 medium dried peppers
• 1 clove garlic – chopped
• Salt to taste

Preparation

Wash beans thoroughly, then soak overnight in cold water. Be sure to cover beans. To cook, pour water off beans, add fresh water to cover. Add salt pork or bacon, let come to a boil over full flame in covered pot. Turn flame down to slightly higher than low and let cook one and one-half hours. Add diced onions, bell pepper, garlic, dried peppers and salt. Cook three hours. Add tomato sauce, cook one and one-half hours more, adding water whenever necessary. Beans and meat should always be just covered with water (juice), never dry. This serves 6 or more persons…

To prepare with Ham Hocks or Pork Butts….. Wash meat, add water to cover and let come to a boil in covered pot over medium flame. Cook one and one-half hours. Then add beans (pour water off), add rest of ingredients to meat. Cook four and one-half hours. Add water when necessary.

Suggestions

For non pork eaters, chicken fat may be used instead of salt pork. Corned beef or beef tongue may be used instead of ham hocks or butts.

Rice

• 2 cups white rice
• 2 cups water
• One teaspoon of salt
• One pot with cover

Wash rice thoroughly, have water and salt come to a boil. Add rice to boiling water. Cook until rice swells and water is almost evaporated. Cover and turn flame down low. Cook until rice is grainy. To insure grainy rice, always use one and one-half cups water to one cup of rice…

Lady Cream Peas, Crowder Peas, and Field Peas

Some of our favorite Southern staples include three delicious varieties of peas that are treasured among those who know them, love them, and probably grew up eating them. Lady Cream Peas, Crowder Peas, and Field Peas are humble, endearing, and homespun. They’re also commonly known as “cowpeas” or “southern peas”. And with one simple recipe that can be personalized to your liking, they’ll simmer into a delightful pot of creamy goodness to be enjoyed alone or alongside other Deep South delights.

If you’re not familiar with these peas, here’s a bit of backstory. Despite their names, none of these varieties is actually a pea. These beans were brought to the New World from Africa and became part of the Southern diet beginning in the 1600s. Cowpeas are commonly grown in the South since they are adaptable, heat-tolerant, and drought-resistant.

Cook up any of these three pea varieties, and the result will be a perfect comfort food dish for rounding out your favorite Southern meal. What you’ll find here is one simple, original recipe from the Hayward family (owners of Camellia beans), that was personalized and named for the particular pea varieties and the family members who loved them. (Our Lil’ Auntie loved lady cream peas, Patricia favored field peas, and Clayton had to cook up crowder peas!) The recipe is easy to follow and brings out the flavors of each of the three different peas; simply personalize the pot based on the pea variety and seasoning meat you choose. You can also make these peas vegetarian by using olive oil or vegetable oil. Otherwise, the basic recipe features butter or oil, diced onion, mashed garlic, a generous mixture of dried herbs that’s often called a bouquet garni, as well as salt and pepper. These Hayward family favorites are still served today at get-togethers and holidays!

Lil’ Auntie’s Lady Cream Peas

Here, Lil’ Auntie’s Lady Cream Peas are simmered with a hearty ham shank for meaty flavor, then combined with the sautéed vegetables and seasonings, and cooked till tender. With a sweet flavor, creamy texture, and clear pot liquor, Lady Cream Peas are lovely served over rice, and this dish pairs well with other Southern pleasures like smothered okra and homemade cornbread.

Patricia’s Perfect Field Peas

Patricia’s Perfect Field Peas are cooked here with smoked sausage for wonderfully savory flavor — and then, just like the lady cream peas — mixed with the sautéed vegetables and seasonings, and simmered till soft. Ideal in soul food dishes, field peas are similar in flavor and texture to blackeye peas — in other words, they’ve got a distinctive, delicate flavor all their own. And when served over rice, alongside creamy mac ‘n cheese and a loaf of crusty French bread, Patricia’s Perfect Field Peas are irresistible.

Clayton’s Crowder Peas

For a different kind of smoky flavor, we cooked Clayton’s Crowder Peas with smoked turkey legs and then simmered them till tender with the sautéed vegetables and seasonings. The crowder pea variety gets its name from the way its peas crowd themselves in the pod; it has a rich, hearty flavor and creates a dark pot liquor when cooked. Serve these beauties smothered over rice, alongside fried chicken and biscuits, and your family and friends will be in heaven.

Pick your pea, and get cooking. Or try all three, and see which one you prefer. They’re all delicious Southern staples that deserve their rightful place at the table.

Perfect Southern Peas

Ingredients:

• 1 (1-pound) package Camellia Brand Crowder Peas, Lady Cream Peas, or Field Peas
• 1/2 pound seasoning meat or 1/4 pound butter
• 10 cups water
• 1 teaspoon butter or olive oil (optional)
• 1 large onion, diced
• 1 toe garlic, pressed
• 1 1/2 teaspoons your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
• Salt
• Coarse ground pepper

Directions:

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

Frijoles de la Olla

This recipe uses pinto beans, onion, garlic and sea salt to create a versatile base dish that can be enjoyed as is, or used to make Frijoles Charros. Serve it with corn tortillas or fresh bolillos (French bread) to scoop up and absorb the delicious bean broth.

Frijoles Charros

Great northern beans are slow cooked with onion, garlic, pickled jalapeños, hot dogs, chorizo, and bacon for great meaty flavor. This dish is often enjoyed alongside carne asada (grilled and sliced beef).

Frijoles Borrachos

A standard at family gatherings, picnics, and cookouts, Frijoles Borrachos relies on pinto beans, bacon, dark Mexican beer, and a Serrano pepper for its deep flavor.

Bean & Bacon Breakfast Tacos

Scrambled eggs, crispy bacon, tender pinto beans, shredded cheese and chopped avocado fill your choice of grilled flour or corn tortillas, and make a hearty breakfast, brunch, or brinner that’ll leave everyone begging for more.

Pinto Bean Burrito Bowl with Avocado Cilantro Dressing

A burrito bowl is a healthy option, featuring a variety of tastes and textures. And it comes together easily for a tasty, filling lunch or dinner, combining cooked beans with all kinds of colorful accompaniments. Try shredded lettuce or cabbage, chopped cooked chicken, tomatoes, corn, crumbled cheese and a fast & fresh avocado dressing.

Fresh Two-Bean Salsa

With both black and pinto beans, corn, vegetables, cilantro, and lime juice, this salsa can be thrown together easily. For best results, make it at least 12 hours before serving, allowing the flavors to meld in the fridge. Then serve with tortilla chips, as a taco filling, or as a cold or room-temperature topping for grilled fish or chicken.

Easy Refried Beans

Homemade refried beans aren’t actually fried at all, and are incredibly easy to make. This recipe is vegetarian, getting its creaminess from olive oil and veggie broth, and its great flavor from onion, garlic, cumin, chili powder and a few drops of liquid smoke. Top with chopped red onion, cilantro and a little shredded Cheddar, and serve with your favorite chips, or wrapped up in a warm flour tortilla.

Vegetarian Black Bean & Rice Casserole

This colorful, satisfying vegetarian casserole is excellent either on its own with a green salad, or as a side dish to grilled meat, chicken, or seafood. Featuring beans, corn, rice, diced green bell pepper, chopped red onion, cream cheese, and various seasonings, it also makes a great taco filling. Fill warmed tortillas with the mixture, and let everyone top their own tacos with shredded cabbage or lettuce, salsa, cheese, and sour cream.

Smoked Chicken & Black Bean Enchilada Casserole

This is the perfect make-ahead party dish. Faster and easier than rolling and stuffing individual enchiladas, it’s made by creating layers of a chicken and bean mixture, a sour cream and enchilada sauce mixture, corn tortillas, and cheese. Whether you’ve got a big family to feed, or you’re gearing up for a gathering with friends, this one’s a real crowd-pleaser.

Say hello to Jennifer Hill Booker – Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She discovered her passion for food early in life; as a little girl cooking beside her mother, grandmother and aunts, she learned that through food she could touch people’s hearts and bring smiles of happiness.

Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Jennifer created a unique style of cooking that she calls Modern Southern Healthy Cuisine with a French Accent. Her first cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent  (Pelican Publishing, 2014) includes deeply flavorful bean dishes made with different cuts of pork, and Camellia brand is excited to feature these traditional favorites.

Her second cookbook, Dinner Deja Vu: Southern Tonight, French Tomorrow, was launched in February 2017. This cookbook looks at a creative way to save time cooking by offering two recipes for a dish made with the same ingredients. Leftovers were never so delicious! Stay tuned for featured recipes from this cookbook coming soon to Camelliabrand.com.

In addition to developing recipes, Jennifer teaches culinary arts, presents live cooking demonstrations, speaks at events and engages with her followers. Competing on Food Network’s Cutthroat Kitchen with host Chef Alton Brown, Jennifer demonstrated her creativity and tenacity to the Food TV world when she made it to the final round. You can find her on Facebook, Instagram and Twitter.

She spends her free time in her kitchen, garden, or the local farmer’s market. She currently lives in Lilburn, Georgia with her two daughters Jenelle and Regine, along with their KorgieJack, Pudge.

A Modern Twist on a Beloved Tradition.

Here in New Orleans, many of us observe the weekly tradition of cooking red beans and rice on Mondays. The traditional method takes several hours to cook from scratch on the stovetop (assuming you’ve not soaked them… ).  Most of today’s modern, busy workers leave their homes early on weekday mornings making that four hour stovetop cook time pretty unrealistic. What to do? If you love red beans but haven’t the time to cook them, meet your new best friend: the slow cooker. With just a little ahead-of-time preparation, you can have red beans not long after you get home. How’s that for convenience?

Not only is the consumption of red beans a big deal here in New Orleans, but the ritual of preparation is also a time honored tradition. Slowly chopping the trinity can be the closest thing to a meditative experience as you’re likely to find in the kitchen. However, if you don’t have the time, several companies here in Southeast Louisiana figured that out – so you can now find pre-chopped trinity in most, if not all, grocery store refrigerated produce sections.  Today’s busy home cook doesn’t always have the time for a lot of prep-work, especially when it’s just as cost effective to use the pre-chopped version.

Advantages of Cooking Red Beans in a Slow Cooker Abound

Let’s loop back to the slow cooker. Clearly, advantages abound here. Not only are slow cookers convenient and easy to use, they’re also a major time-saving device. Plus they eliminate the need for soaking, especially when you’re cooking them low and slow, as does the recipe presented here. While you’re busy at work all day, the slow cooker is busy, too – it’s turning the red beans, smoked sausage, and trinity into a delicious meal for you. When you arrive home, your beans are ready. Simply throw on a pot of rice and slice a few green onions, and you’re all set! This is so easy that a child could do it. In fact, cooking red beans in the slow cooker is a great way for you and your kids to bond over meal preparation, and it also provides a convenient way for you to pass the red beans and rice tradition on to them. While cooking traditions persist, modern day time crunches call for modern day solutions. The slow cooker provides that answer.

Embracing slow cooking allows you to cook traditional meals like red beans more often. Between using it as family bonding time and having Mondays be an easy dinner night, you’ll wonder why you didn’t start this tradition earlier. Red beans also make great leftovers for lunches during the week or they can be frozen to eat later, especially on those weeks when you don’t even have the time to use the slow cooker. You know those weeks. The versatility and storability of red beans makes them an ideal weekly tradition.  Slow cooking your red beans is also ideal for parade season and parties for the big game – you can enjoy the festivities while the beans are cooking, and serve directly from the slow cooker so that everyone can enjoy a piping hot bowl of New Orleans most beloved dishes.

SLOW COOKER RED BEANS & RICE

Prep Time: 15 minutes
Cook Time: 10 hours (low) or 4 hours (high)

2 tablespoons olive oil or vegetable oil
1 quart pre-chopped trinity (onion, celery, bell pepper)
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
7 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce, to taste
Salt and black pepper, to taste
6 cups cooked white or brown rice

Directions:

1. In a large skillet, heat the oil over medium-high heat.
2. Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
3. Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
4. Once done, remove the skillet from heat and transfer the contents to a slower cooker.
5. Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker.
6. Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
7. Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.

Notes:

• If you cannot find pre-chopped trinity in your local grocery store, substitute 2 cups of chopped onions, 1 cup of chopped celery, and 1 cup of chopped bell pepper.
• Steps 1 through 3 can be done the day ahead of time, if needed. Store the cooked vegetable and sausage mixture in an air-tight container in the refrigerator then just pick up on Step 4 when you’re ready to add everything to the slow cooker.
• If you’re strapped for time, skip Steps 1 through 4. Sauteing the trinity and the sausage will add a depth of flavor, but it’s not a requirement. If you skip over to Step 5, add the raw vegetables and sausage to the slow cooker with everything else. Omit the vegetable oil.
• Depending on your beans and your slow cooker, the beans may have more water than you’re used to on the stove. The beans will thicken upon standing. Mash some of the beans on the side of the slow cooker crock if you prefer a creamier style of beans.
• The beans can stay in the slow cooker for another couple of hours on the “Warm” setting on the slow cooker. Beans will continue to thicken as they warm longer.

Makes 6 to 8 servings

Taking steps to truly eat well can be easier and tastier than you might think. And with a little ingenuity, you can enjoy a healthier take on your favorite southern meals. They key is being creative and mindful of the things you can do to use healthier cooking methods, increase nutrition, and take advantage of the amazing health benefits of dried beans, peas and lentils. This is one southern meal that lets you savor what you love, while treating your body right: Golden Sautéed Catfish, Warm Wild Greens Salad with Pecan Dressing and Crowder Peas with Okra.

While fried foods and pork products can be oh so tasty in a lot of our favorite recipes, occasionally replacing them with other flavor-enhancing tricks can help you cook healthier dishes that still taste delicious.

Golden Sautéed Catfish

For example, while a fish fry is great for an occasional weekend treat, it’s a good idea to enjoy your fish sautéed during the week. These filets are brushed with olive oil, coated with Creole seasoning that provides a punch, and cooked in one tablespoon of butter in a cast iron skillet — for great flavor and a nicely browned exterior. Lemon wedges squeezed over the finished dish bring out the brightness. Golden Sautéed Catfish is fast, easy and full of heart-healthy omega-3 fatty acids. And you can easily substitute snapper, flounder or tilapia for the catfish.

Warm Wild Green Salad with Pecan Dressing

Cooking greens down with bacon and ham is a beloved tradition, but you can also enjoy greens (turnip, mustard and collard) barely wilted and tossed in a warm dressing of balsamic vinegar, Dijon mustard, honey, olive oil and chopped pecans. Chock full of sweet, crunchy flavor, healthy fats, vitamins, minerals and antioxidants, this Warm Wild Greens Salad with Pecan Dressing is a wonderful way to eat your greens and feel good about every bite.

Crowder Peas and Okra

As you might already know, dried beans, peas and lentils have high amounts of fiber, iron, protein and nutrients that work to protect your body from free radicals and aging. With our Crowder Peas and Okra, cooked simply in a mixture of aromatic vegetables, broth and seasonings — you end up with a great-tasting, vegetarian dish that lets you reap all the health benefits that the peas naturally offer. Try these additional tips for adding meatless flavor to vegetarian beans.

Yes, you can enjoy your favorite southern dishes and still be good to yourself. And this complete meal is a wonderful place to start.

Crowder Peas Succotash

While most succotash recipes call for lima beans, this one features crowder peas — as well as fresh or frozen corn kernels, chopped onion, red and green bell pepper and seasonings. It’s a great way to add a pop of color and fresh flavor to your holiday table and will complement any main dish.

Cauliflower Lima Bean Au Gratin

With all the goodness of a creamy mac ‘n cheese, our Cauliflower Lima Bean Au Gratin brings together cauliflower, buttery large lima beans, and a heavenly bechamel sauce made with butter, flour, milk, seasonings, sharp cheddar and freshly grated Parmesan. Topped with bread crumbs, and baked till bubbly and brown, this cheesy dish will complement ham, roasts or turkey. And it will be gobbled up by adults and kids alike.

Blackeye Pea Salad

This delicious recipe from Chef Jennifer Hill Booker is a real crowd pleaser, no matter what the occasion. A slightly different take on the ever-popular Cowboy Caviar, it features cooked Camellia Brand Blackeye Peas, fresh thyme, parsley, red and green bell pepper and a tangy apple cider vinaigrette with a touch of honey and red pepper flakes. Serve it with big Frito scoops, crackers, and chips and watch it disappear.

Buttermilk Cornbread in Cast Iron Skillet

Featuring the flavors of browned butter, tangy buttermilk, and sweet maple syrup, this cornbread recipe is a southern favorite that’ll get gobbled up as a side dish (or the next day for breakfast)! It’s especially helpful for scooping up other sides like succotash. The recipe is versatile, so if you like a sweeter cornbread, feel free to add more maple, honey or agave syrup to suit your taste.

Looking for good fortune and prosperity in the new year? In most cultures, traditional dishes made for New Year’s Day are said to bring luck and money. Often, they include beans — which resemble coins or closed circles signifying the end of one year and prosperity in the next, greens — which represent wealth, and pork — because pigs root forward as they eat — symbolizing a positive direction in the upcoming year.

Throughout the South, blackeye peas and collard greens flavored with pork are popular New Year’s fare for the promise of luck and money (and because they taste so good). So, to cover all of your bases for a prosperous new year, we’ve created a complete menu of comforting dishes that are perfect for a New Year’s Day feast. These recipes are simple to make, big on flavor, and feed a crowd easily. After the champagne’s been consumed and the noisemakers set aside, invite family and friends to come on over (whenever they manage to wake up) and enjoy a casual New Year’s Day celebration that’ll start things off right.

Southern Blackeye Peas

Our classic Southern Blackeye Peas recipe gets its great taste by starting with a savory base of diced ham and chopped bacon. The aromatic trinity of onion, celery, and red bell pepper (for a nice hint of color) gets sautéed in the pot with the ham, bacon, and bacon fat combo. Then chicken stock is added along with the blackeye peas, for even more richness in the final dish. Blackeye peas simmer till tender relatively quickly compared to other beans, so you can make and serve this delicious dish in short order and without much pre-planning.

Southern Collard Greens complement blackeye peas beautifully and also incorporate the wonders of bacon and its grease. First, the fat is rendered out of the bacon, and the crispy, crumbled bacon is reserved for topping. Chopped onion and garlic are cooked in the grease until translucent, and then chicken stock, rice vinegar, sugar, and seasonings are simmered with bright bunches of chopped collard greens till tender. Finally, the greens are topped with the reserved crumbled bacon for an amazing dish that doesn’t disappoint.

Southern Collard Greens

Finally, our Easy Pan Fried Pork Chops round out the menu. So fast and so simple! Thin cut, bone-in pork chops are dredged in a mixture of flour, Creole seasoning, and garlic powder, and then fried in vegetable oil in a skillet. After three minutes per side, they’re done — as well as delightfully golden brown and tasty.

Easy Pan Fried Pork Chops

This whole menu can be cooked up in a little over an hour and is an extremely satisfying way to usher in the new year. Let the prospect of good luck and money (and a wonderful meal) put it on your must-do list for January 1st.

And don’t forget the cornbread!

Buttermilk Cornbread

When you hear “white beans”, you might think of Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans. Which ones are the real white beans? Actually, all of them are. While you won’t see them labeled as such, these varieties are often referred to generally as white beans, and depending on the qualities you’re looking for, different types are found and used in everything from soups and stews to regional southern favorites.

Cozy Minestrone with Cannellini Beans

If you’re on the hunt for a healthy, hearty soup that combines fresh vegetables, pasta, diced tomatoes, and large white beans that retain their kidney shape, look no further than a delicious Cozy Minestrone made with Cannellini beans. Cannellini beans have an earthy flavor and are often found in Italian dishes. With fresh zucchini, green beans, basil, and shaved Parmesan on top, this filling vegetarian meal is loaded with protein and fiber and is perfect for warming up on a cold night. Pair it with a green salad and cheesy crostini for a nutritious meal. And since it makes so many servings, it’s great for feeding a crowd or enjoying leftovers all week long.

White Bean & Spinach Soup with Great Northern beans

Another popular combination comes together in this wonderful White Bean & Spinach Soup. With a base of onion, celery, garlic, and veggie broth, the soup features creamy, medium-sized Great Northern beans that are known for their nutty flavor and firm flesh. Fresh sprigs of thyme and rosemary are what makes the soup fragrant, while wilted leafy greens add a pop of color — as well as lots of vitamins and minerals. Topped off with lemon juice for brightness, this soup is a meatless meal that really satisfies.

South Louisiana-Style White Beans & Rice with Navy Beans

A local and regional dish that’s almost as beloved as New Orleans Red Beans & Rice is South Louisiana-Style White Beans & Rice. Typically made with small, oval Navy beans, the trinity, and either smoked or andouille sausage, this quintessential dish is similar to the way many people prepare their red beans. But it’s the creamy, quick-cooking Navy bean that really sets it apart and makes it perfect for mashing against the side of the pot. South Louisiana-Style White Beans & Rice are finished off by stirring in chopped fresh parsley and chopped green onions, and they might just give your red beans & rice a run for their money. Whip up a batch and give ’em a try. Interesting side note: Navy beans are also the standard varietal used in classic American baked beans.

Dorothy’s Delicious Baby Lima Beans

Another southern favorite that features a fourth type of white bean is Dorothy’s Delicious Baby Lima Beans. A simple, hearty recipe that simmers Baby Limas with chopped onion, garlic, butter, and ham, it makes a great main dish or side dish, depending on what you pair it with. Also called “butterbeans”, you might guess that Baby Lima beans are small and creamy with a rich, buttery texture – and you’d be right.

It’s perfectly ok to swap out one of these varieties for another in any of your favorite dishes – just keep in mind that their size and texture vary, as do their cooking times. If you had to pick just one — Great Northerns are probably the most versatile to use in any kind of recipe. That said, variety is the spice of life — so be sure to give them all a try.