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Camellia Brand

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Vegetarian (91)Southern (90)Cajun/Creole (57)Lenten (54)All-American (49)Latin (46)Gluten Free (43)Gameday Favorites (43)Slow-Cook (42)Soul Food (39)Cinco de Mayo (36)Southwestern (28)Dinner & Soup MIx (26)Holiday (17)Instant Pot (14)Middle Eastern (13)Italian (13)Indian (9)Low-Fat (9)Pressure Cooker (8)Caribbean (7)Chilled Dishes (6)African (1)Asian (1)

Emily’s Red Beans and Rice

not rated

Cajun Garlic Shrimp with Cannellini Beans

not rated

Instant Pot Butter Beans & Hog Jowls

not rated

Instant Pot New Orleans-Style Blackeye Peas

not rated

Instant Pot Lima Beans & Greens Soup

5 stars 1

Instant Pot New Orleans-Style White Beans

not rated

Instant Pot Refried Beans

not rated

Instant Pot South-Louisiana Style White Beans & Rice

not rated

The Best Meatless Black Eyed Peas and Rice

not rated

Masbacha

not rated

Braised Short Rib and Berbere Split Peas

not rated

Bean Cobbler

not rated

  • 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 #14

    “Take a big spoon and mash some beans on the inside of the pot to make them creamier.” – Stephen Peychaud

  • Cooking Tip #7

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

  • 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 #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 #4

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

  • 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 #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 #3

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

  • Cooking Tip #9

    It’s true that if you soak your beans, your cooking time will decrease slightly — but by how much really depends on the bean type; sometimes it’s just a matter of cutting 15 minutes off, sometimes it’s more.

  • Cooking Tip #13

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

  • 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.

  • 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.