Say hello to subscriptions...Get Your Box

It’s authentic Louisiana cookin' in a box!

Camellia Brand

Recipes

garliconiononionssaltceleryolive oilricepinto beansblack beanswaterbaconpeppergreat northern beanscilantrogreen onionscreole seasoningbell peppercuminred kidney beanshamblackeye peascornhot saucegreen bell pepperslarge lima beanstomatoescajun seasoningbay leavesChicken Brothbay leafseasoning meatcarrotseggsred onionslemon juicebutterBrothparsleyfresh cilantrolentilsandouille sausageGreen Bell Peppernavy beansgarbanzo beanssausagebaby lima beanstomato pastelime juicethymeoilfresh parsleycelery stalkssalt porkcrowder peasvinegarsour creamchicken stockChili PowderCheeseFlourblack peppercanola oilham hockgarlic powderyellow oniongreen onionred wine vinegarground beefham bonered bell pepperssmoked sausagefrench breadsugarchickencayenne pepperred beanscheddar cheeselemonchiliesvegetable brothCannellini Beanskosher saltfield peasshrimptomato sauceworcestershire saucecollard greensgreen baby lima beansjalapeñoslady cream peasCarrotVegetable Stockcayennepaprikared chili pepperextra-virgin olive oilsweet potatoesavocadoslight brown sugarpickled porkbread crumbsparmesan cheesepotatoesdry herb blendcorn tortillasgreen chiliesyellow split peastortillashoneytahiniAvocadogrape tomatoesbasilsmoked paprikawhite beansCamellia red kidney beansmolassesyogurttassoham hockssmoked ham hocksmilkgreen split peasdry mustardcanned diced tomatoescoconut oiljasmine ricekaleswiss chardapple cider vinegarmustard seedwhite riceground turkeyDiced TomatoesStockpecansgingerCabbageLimeCream Cheesehummusoreganoonion powderscallionscoriandervegetable oilblack eye peasadobo seasoningokrasun-dried tomatoescanned stewed tomatoesyellow bell peppersginger rootlimespink beansrice wine vinegarclovessherrycocoa powdercelery topschipotle peppers in adobo saucebulgur wheatturmericdark brown sugartomato juiceleeksbutternut squashfresh thymebasmati ricemayonnaisesalsaturkeyporkgreen pepperheavy creamnutmegred onionRed Bell PepperDijon mustardwhite onioncoconut milkLiquid SmokeGreek YogurtBourbonMaple Syrupbalsamic vinegarbrown sugarpastabeefspinachpork chopssagecinnamonTabascoquinoataco seasoningsea saltchorizoroma tomatoesbaking powderbaking sodaunsalted buttercherry tomatoesgarlic clovessweet paprikafrozen cornfennelgranulated sugarall purpose flourCamellia red beansAndouillefire roasted tomatoesCamellia Small Redshot cooked riceSmall Red BeansCamellia Blackeye PeaschickpeasgarbanzosCamellia Field Peasground cumin seedbaby carrotsturnipscooked turkeyhot red peppersmoked hamwhole grain breadpork shoulder roastliquid smoke seasoningplumsfrozen cut green beansassorted greenshot sausageground rounditalian sausagesharp cheddar cheesetomato soupmacaronivital wheat glutenburger bunsdark chocolate chipscanned pumpkinfrozen spinachpoultry seasoningmonterey jack cheesetomatocoriander powderwhite onionsmerlotberbere seasoningfresh gingermarjoram leavesfresh spinachcardamomcurrantscapersred potatoeslemonscumin seedsorange juicecauliflowerlettucemexican-style cheese blendginger-garlic pastedhania powdermasala seasoningcoriander leavesgheegreen plantainsbiscuitsCajun tassoseafood stockapplesgreen peppersLong Grain RiceDiced TomatoRed Bean Gumbo mixChicken BreastsMayonnmushroomscurrycocoTortiallsGreen BeensCurry PowderYellow CornmealButtermilkAmber Beerbroccoli floretsbeertortilla chipsfennel seedpastsNavy (Pea) Beansrosemaryshredded cheesebarbecue saucebbq saucewhite vinegarallspicemildfish fryturnip greenscatfishvodkacelery salthorseradishbacon fatsnap peashog jowllamb chopsChef Paulsmoked fishred palm oilground red pepperpepitaskombuvegetable bouillon cubestunaVidalia onionsalmondried mushroomspico de gallohot dogspickled jalapenospork cracklingsMexican beerSerrano pepperpureed beansqueso frescojalapeno pepperchipotle in adobopeanut oilchili pepperchivesdried red chile peppersmustard greensfarropickled onionspeach vinaigrettewhole grain pastapesto sauceeggbrown ricered pepper flakestarragonyellow mustardketchupplum tomatoesyellow bell pepperItalian herb seasoningCamellia Cannellini beansItalian Olive SaladGenoa salamicopamortadellaprovolone cheesealeppo pepperDried Fava Beansserrano chili peppersice waterhot watergrape seed oilparsnipsvermouthmarjoramground black pepperbaby turnipbaby kalebaby lima benaspearl barleyavocado oillemon peppervegan chorizacorn oilchili seasoningpotatofresh herbsscamorza cheeseurad dhaldried red chiliescumin seeddried gingerCamelia garbanzo beansserrano chili pepperground cuminground corianderflat leaf parsleyboneless short ribyellow onionsorangedried yellow split peasberbere spicedry harissaCameila crowder peascinnamon stickorange peelsvanilla extractegg yolkgranny smith applethick yogurtcornstarchrolled oatssliced almondswhole wheat flourpumpkin pie spicelime beansham jowleateroilve oilecrushed red pepper flakescollardarugulawatercresspicked porkoilve oiljalepenoshredded mexican blend cheeseSmoked ham hockpork stockCamellia Great Northern BeansChisesi hampork sausageJalapeno pepperscoinpepper sauceparsley flakesdried oreganowhole peppercornsand bell pepperchicken thighschopped fresh cilantroavocado and shredded cheddar cheeseholy trinitybone brothchauricejalapeñosazon spicesCamellia Navy BeansZydeco Chop Chopbouillon cubesturkey bone brothturkey meatCamellia Garbanzo Beanscucumberolivessmall red potatoesaquafaba mayoHungarian paprikamustardchocolateinstant coffeeblack bean aquafabazucchinibourbon whiskeycrushed red pepperCamellia Large Limaslima beansbutter beansolivie oiloinioncornbreadCamellia Brand Navy Beansslap ya mama seasoningpepperCamellipomegranate seedsBaby It's Cold Outside Chili SeasoningChef JennChef Jennifer Bookerchilipintos
  • Cooking Tip #7

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

  • 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 #3

    Bean math: 1 (15-ounce) can beans = 1 ½ 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 #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 #14

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

  • Cooking Tip #18

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

  • 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 #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 #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 #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 #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 #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 #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