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Camellia Brand
a pot of Mosquito Supper Club White Beans

Mosquito Supper Club White Beans

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This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books). Copyright © 2020. Photographs by Denny Culbert. Chef Melissa's restaurant, Mosquito Supper Club, celebrates authentic Cajun cuisine with family style dining in a repurposed historic house in New Orleans, Louisiana. Chef Melissa is the proud owner of her grandmother's old Magnalite pot, which is perfect for cooking up a big mess of beans. 


  • 2 tablespoons canola oil
  • 1/2 pound salt pork, diced small
  • 1 large onion, diced
  • 1 celery stalk, diced
  • 1 bay leaf
  • 1 (1-pound) package Camellia Brand Navy Beans
  • 3 1/2 quarts water
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/8 teaspoon cayenne pepper
  • Cooked rice
  • 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
  • 2 tablespoons finely chopped green onion, for garnish
Total time:
1 hour, 20 minutes
Prep time:
10 minutes
Cook time:
1 hour, 10 minutes


  1. Warm a heavy-bottomed 12-quart pot over medium heat for 2 minutes, then add oil and heat for 30 seconds.
  2. Add salt pork and cook, turning as needed to brown all sides, about 12 minutes.
  3. Add onion, celery and bay leaf; stir to combine.
  4. Add beans and water; cover and bring to a boil over high heat.
  5. Reduce heat to maintain a simmer and cook, uncovered, stirring often, until most of the water has boiled off or been absorbed and the beans are tender, 50-60 minutes. (As the beans cool, they will absorb more liquid, so having some liquid left over is fine; you don't want dry beans.)
  6. Mash some of the beans against the inside of the pot and stir them into the liquid.
  7. Season with salt, black pepper and cayenne.
  8. Serve beans over rice, garnished with parsley and green onion.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).