Camellia Brand

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Red Kidney BeansBlack BeansPinto BeansGreat Northern BeansNavy BeansBlackeyesLarge Lima BeansGarbanzo BeansBaby Lima BeansPink BeansLentilsField PeasCrowder PeasGreen Baby Lima BeansLady Cream PeasGreen Split PeasYellow Split PeasCannellini Beans
Entree/Main DishSidesSoup/StewAppetizer/SnackChiliSaladBreakfast/BrunchDessertSalsaCondimentsSeasoningDrink
Southern (76)Vegetarian (65)Cajun/Creole (48)Lenten (45)Latin (40)Gluten Free (37)All-American (36)Gameday Favorites (35)Slow-Cook (29)Soul Food (28)Cinco de Mayo (28)Dinner & Soup MIx (26)Southwestern (18)Middle Eastern (9)Italian (9)Low-Fat (8)Indian (7)Caribbean (5)Pressure Cooker (5)African (1)

Instant Pot Chicken Tinga & Black Bean Tacos

not rated

Classic Oven-Baked Beef & Pinto Bean Tacos

not rated

Slow Cooker Shredded Pork & Pinto Tacos

not rated

Jamaican Jerk Black Bean & Corn Salsa Tacos

not rated

Creole Shrimp & Red Bean Tacos

not rated

Blackeye Pea Pimento Cheese Nachos

4 stars 2

Red Beans & Rice Sliders

5 stars 1

Hot 7-Layer Dip with Andouille & Bacon

2.5 stars 3

Brunswick Stew

4 stars 2

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

4.5 stars 3

Ragout of Shiitake Mushrooms, Butter Beans & Southern Greens

not rated

Southern Summer Succotash

5 stars 1
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  • Cooking Tip #12

    “Cook your limas with just your vegetables, meats and herbs. Save the salt and acidic seasonings for after they’re nice and soft.” – Dorothy

  • Cooking Tip #18

    “Crumble a few pieces of cooked bacon and mix into your refried beans.” – Heather

  • Cooking Tip #17

    While pinto beans are often seasoned with cumin, jalapeño, chile pepper, and cilantro, they are equally as delicious with Cajun seasonings. Just don’t forget the garlic and onion!

  • Cooking Tip #3

    Bean math: 1 (15-ounce) can beans = 1 ½ cups cooked beans, drained.

  • Cooking Tip #15

    If you’re using seasoning meat for flavor (seasoning meat can be pretty salty), it’s best to wait till your beans are finished cooking before tasting and adding more salt. You might just find that none is needed.

  • Cooking Tip #6

    The way to achieve the perfectly creamy texture of New Orleans-style red beans is to mash a few against the side of the pot with your large spoon during the last 30 minutes of cooking.

  • Cooking Tip #8

    Quick, low-fat brownies: Use black bean puree in place of eggs and oil when using brownie mix. To puree beans, measure 1  1/2 cups cooked, rinsed, and drained beans. Add 1-2 tablespoons water and puree till smooth.

  • Cooking Tip #11

    “For a delicately tart, complex flavor, add a squeeze from a fresh lemon (no seeds) to your cooked butter beans!” – Heather

  • Cooking Tip #1

    Optional Blackeye Pea Pre-Cook: While not required, some cooks suggest quickly boiling blackeye peas before cooking. Cover beans with water and boil 3 to 4 minutes. Discard the water and cook beans in beef, chicken, or vegetable broth.

  • Cooking Tip #16

    “I boil a few packs of garbanzos and store them in small bags in the freezer, so I can throw together hummus quickly, whenever I want.” – Heidi H.

  • Cooking Tip #13

    “Save some bacon drippings to add to your lima beans for a nice smoky flavor.”  – Rubie Hampton

  • Cooking Tip #2

    To add flavor, use high-quality no-sodium stock or broth instead of water when cooking beans.

  • Cooking Tip #4

    Bean math: A (1-pound) package Camellia Brand dry beans = 5-6 cups cooked beans, drained.

  • Cooking Tip #7

    To save money, cook dry beans without any seasoning, and then freeze them for future use in recipes.

  • Cooking Tip #10

    Don’t boil beans for more than a few minutes. Simmer them instead. Boiling beans for too long will make them too mushy.