Q&A

Mosquito Supper Club in New Orleans. Photo excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books). Copyright © 2020. Photographs by Denny Culbert.

Maybe you’re on a high-protein diet, or you’re vegetarian and want to make sure you’re getting enough protein. Or perhaps you’re simply trying to be more mindful of nutrition. Whatever your aim, you’ll benefit from the high amounts of healthy plant-based protein found in beans, peas and lentils.

With a range of 13-18 grams of protein per serving, (lentils have the most at 18g per serving, while our signature red kidneys have 15g per serving) you can enjoy your favorite beans, peas and lentils and know you’re getting a healthy dose of protein towards your daily goal. Add to that a range of 6-19 grams of fiber per serving as well, and you’re getting even more nutritional bang for your buck.

Check out the chart below to see just how much protein per serving you’ll get from each of our Camellia varieties:

DRY BEAN PROTEIN & FIBER

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.

Ingredients:

• 2 tablespoons olive oil, separated
• 1 pound smoked or Andouille sausage, sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 large stalk celery, chopped
• 2 cloves garlic, minced
• 1 (1-pound) package Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
• 5 cups water
• 1/4 teaspoon cayenne
• 1 bay leaf
• Salt & pepper, to taste
• Creole seasoning, to taste
• 1/2 cup chopped fresh parsley, plus extra for garnish
• 1/2 cup chopped green onions, plus extra for garnish
• Hot cooked rice

Ingredients:

• 1/2 cup Camellia Baby Lima Beans, dry
• 4 cups water, for soaking
• 4 cups water, for cooking
• 2 medium onions, diced small
• 10 cherry tomatoes, whole
• 1 tbsp cooking oil (coconut oil recommended)
• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder
• 4-5 coriander leaves (cilantro), for garnishing

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. 

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.

Ingredients:

• 1 baguette, sliced into 24 pieces
• 2 tablespoons olive oil, divided
• 2 cups grape or cherry tomatoes, rinsed and sliced in half
• 1 1/2 cups cooked Camellia Brand Navy (Pea) Beans or Great Northern Beans
• 1/4 cup fresh chopped basil, with extra for garnish
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon sea salt
• 3/4 cup goat cheese or cream cheese

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.

Ingredients:

• 1 (1-pound) package Camellia Brand Dried Beans   (options: Garbanzos, Lentils, Navy Beans, Great Northern Beans, etc.)
• 2 tablespoons fat (options: olive oil, avocado oil, butter, etc.)
• 2 cups chopped onion (options: white, red, leeks, shallot or any combination)
• 2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
• 3 cloves garlic, chopped
• 8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
• 1/4 teaspoon crushed red pepper flakes
• 3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
• 2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
• 1 teaspoon salt
• 1/4 teaspoon pepper

Ingredients:

• 1 lb. andouille or smoked sausage, sliced into 1/2″ rounds
• 1 (1-pound) package Camellia Brand Navy (Pea) Beans, rinsed
• 2 carrots, halved lengthwise and sliced
• 3 stalks celery, chopped
• 1 large yellow onion, chopped
• 1/4 tsp. pepper
• 1/2 tsp. cumin
• 1/4 tsp. red pepper flakes
• 1 bay leaf
• 4 (14.5-oz) cans chicken broth
• 1/4 cup chopped fresh parsley
• Cooked bacon, crumbled, for garnish
• Chopped green onions, for garnish

Ingredients:

• 2 tablespoons olive oil
• 3 links smoked sausage, (cut into bite size pieces)
• ¼ onion, diced
• ½ green bell pepper, diced
• 1 (1-pound) package Camellia Navy Beans
• 1 handful parsley, roughly chopped
• 4 cups water
• 1 quart organic chicken stock
• Slap Ya Mama seasoning, to taste
• Smoked paprika, to taste
• Garlic powder, to taste

Red Beans & Rice is an iconic New Orleans dish that’s talked about, debated, cooked, and beloved across the southern United States. And just like other traditional rice and bean dishes that prevail throughout North and South America, it inspires tremendous local pride and is a key component of our cultural identity.

Red Kidneys: From Ancient Mexico to the Caribbean and Beyond

In ancient Mexico, the Olmec, Maya, Toltec, and Teotihuacan peoples, and eventually the Aztecs, grew kidney beans. The beans were originally grown alongside corn and squash; beans were trained to climb the stalks of corn. The agricultural trifecta provided much-needed nitrogen to replenish the soil and a well-rounded diet to its eaters. The three moved together upward into the Caribbean and throughout the North American mainland.

On November 4, 1492 Christopher Columbus “discovered” the kidney bean on the island of Cuba, writing in his diary, “The country is very fertile . . . They have beans of kinds very different from ours.” He called these American beans fabas, because they reminded him of favas of Western Europe, and the Latin name stuck: phaseolus. The American beans were taken back to Europe and adopted into local foodways centuries before tomatoes, peppers, corn, and potatoes. According to Beans: A History, kidneys were largely deemed peasant food for centuries, a history revealed by its eventual Latin designation, Phaseolus vulgaris, aka the vulgar, or ‘common’ bean.

French Glandoulat

Kidneys buttressed and amplified stewy dishes throughout early modern Europe. Like in Glandoulat, a southwestern French dish in which red kidney beans join pork, carrots, spices, Armagnac, and goose fat.

Rice and Beans – A Classic Combination

The classic combination of rice and beans, or some starchy substitute, has long been equated with sustaining life. “Rice is god,” a Hindu proverb says, “but lentils are my life.” In many corners of the world, rice and beans, peas, or lentils are often paired — the Japanese celebrate certain holidays with a bowl of white glutinous rice and red adzuki beans. But nowhere are beans and rice more prominent than in the Americas, both North and South, where the pairing of grain and legume is often the unofficial national dish.

Brazilian Feijoada

In Brazil, the unofficial national dish is Feijoada, a stew of black beans and salted pork commonly served alongside a heaping of rice.

Cuban Frijoles Negros

In Cuba, they eat Moros y Cristianos, ‘Moors and Christians,’ a name given for the combination of black beans (Moros/dark) and rice (Christians/white), as well as Frijoles Negros, where the black beans are served on top of, or alongside rice.

Nicaraguan & Costa Rican Gallo Pinto

According to Rice and Beans, A Unique Dish in a Hundred Places, Nicaraguans and Costa Ricans fight over who invented Gallo Pinto, or ‘spotted rooster,’ another melange of black or red beans and rice.

Caribbean Rice & Beans

Caribbean Rice & Beans (often called Caribbean Rice & Peas) is a popular Sunday lunch dish made with red kidney beans, rice, scotch bonnet peppers, and coconut milk.

Hoppin’ John

The red beans and rice equivalent in other parts of the South, especially in South Carolina, is Hoppin’ John, a mix of salt pork, rice, and blackeye peas or cowpeas (some French-speaking Louisianians might call this dish jambalaya au congri). Cowpeas are the preferred legume in the Carolinas. George Washington Carver, the African-American scientist, said of the lowly cowpea: “As a food for man, the cowpea should be to the South, what the White, Soup, Navy, or Boston bean is to the North, East, and West: and it may be prepared in a sufficient number of ways to suit the most fastidious palate.”

African Red-Red

Hailing from Ghana, African Red-Red is a red stew made with blackeye peas and served with rice and plantains. Blackeye peas were brought by or with enslaved West Africans to the Americas, first to the mid-Atlantic seaboard, likely alongside rice.

Rice: Red Beans’ Most Popular Partner

Some rice was grown in Louisiana as early as the 1840s, with some imported from the rice capital of South Carolina. Rice cultivation in the state finally took off in the 1870s, with a massive expansion occurring around 1900. Today, Louisiana is ranked third in the production of rice in the United States, after Arkansas and California.

No one knows for sure why and how New Orleanians began to eat red beans and rice. “Red beans are to New Orleans what the white bean is to Boston and the cowpea is to South Carolina,” reporters for the Federal Writers Project wrote in 1938. No definite answers exist in the historical record, though it probably travelled over with early nineteenth-century exiles from the French Caribbean.

Rien Fertel is a Louisiana-born and based food writer, historian, and teacher. He grew up in his family’s chain of restaurants across the country. His work has appeared in Oxford American, Garden & Gun, Southern Living, Spirit, Saveur, The Local Palate, and many other publications. He holds a PhD in History and teaches in New Orleans.

The south Louisiana specialty meat tasso resembles ham or pancetta and is a lean cut of pork that’s cured, spiced and smoked for hours to create the finished product. Although tasso can be eaten by itself, its ultimate purpose is to help season a wide variety of Cajun and Creole dishes, including red beans and rice.

Tasso (pronounced “TAH-so”) is a perfect seasoning for slow-cooked beans of all kinds, including red, black, blackeyes, butter, cannellini, navy, and Great Northerns. A little tasso goes a long way, but liberal amounts can’t hurt a dish, either.

Add Tasso to Your Trinity

When making traditional Louisiana-style red beans, start by combining tasso with the “holy trinity” of onion, celery, and bell pepper. Tasso takes the place of — or can be used in conjunction with — other seasoned meats used to sauté the trinity, such as ham hocks or bacon, infusing the base with a smoky, spicy flavor.

Tasso also complements gumbo, étouffées, soups, jambalaya, shrimp and grits, vegetables such as collard greens and Brussels Sprouts, casseroles, and pastas, especially for carbonara and cream sauces. Some food lovers like tasso as a pizza topping, while others eat it plain or on sandwiches.

Make Your Own Tasso (Or Buy It)

Home cooks can find lots recipes for making their own tasso. The preferred cut of meat is from the pig’s shoulder. Although sometimes described as “pork butt,” it’s actually not from the swine’s nether regions. The meat is cut into long strips, almost like a hearty beef jerky, before it’s seasoned and smoked.

Spices used to season the pork vary according to individual recipes but can include salt, black pepper, cayenne pepper, garlic, sugar, hot sauce, mustard, paprika, cinnamon, vinegar, and/or Worcestershire sauce. Fire up your home smoker with pecan, hickory, or oak wood, and smoke the meat for at least a couple of hours.

If you’re not up to the task of making your own tasso, commercial versions from companies like Poche’s, Richard’s, and Savoie’s are available in grocery stores, not to mention the mom-and-pop meat markets and butcher shops that dot much of Louisiana.

Rooted in the Rich Cajun Boucherie Tradition

Tasso came about during Louisiana’s pre-refrigeration age, when every bit of a slaughtered pig was turned into something edible, whether andouille, boudin, cracklings (aka gratons), patés, sausages, pork rib stews, or other delicacies. Even organ meat was used to make the local terrine known as hogshead cheese.

Cajuns perfected their charcuterie skills thanks in part to the presence of early German settlers who lived alongside them in Louisiana’s swamps, prairies, and riverside settlements. The all-day Cajun hog-butchering party known as the boucherie is fondly recalled as a fun-filled but labor-intensive community affair by many older Cajuns — a tradition that is rapidly disappearing because of the preponderance of refrigeration and the industrialization of food production.

Popularized by Trailblazing Chef Paul Prudhomme

Although Germans influenced Acadiana’s sausage-making traditions, so too did other cultures. The word “tasso” itself is derived from the Spanish word “tasajo,” for dried, smoked beef. Scholars point out that Spanish colonists lived near New Iberia, La., in the 18th century, and there were meat-smoking practices among Native Americans in the area.

Curiously, tasso was largely unknown in New Orleans until famed Cajun chef Paul Prudhomme introduced it there as a key component in his recipes. Despite its resurgence, tasso is one of America’s “delicious and distinctive foods facing extinction,” Slow Food USA has written in including it in its Ark of Taste. “By identifying and championing these foods, we keep them in production and on our plate.”

Tasso is a win-win ingredient for your New Orleans-Style Red Beans & Rice and other dishes. You can’t beat the flavor, and you’re tapping into one of America’s unique culinary traditions, rooted in the rich culture of Cajun Louisiana.

Have you ever seen the term “white beans” and wondered if it was referring to Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans? Well, it could be referring to any and all of them. And since there are so many varieties of white beans, it’s easy to be confused by what differentiates one from another. Let’s break it down:

Navy (Pea) Beans

Also called pea beans, Navy beans are small, oval-shaped, and quick-cooking. Because they get creamy when cooked, they’re perfect for mashing against the side of the pot, pureeing in dips, and thickening soups, stews, ragouts, and more. They have a mild flavor and are the bean of choice for classic Boston baked beans, Navy Bean Chowder, and quintessential South Louisiana-Style White Beans & Rice. Interestingly, the Navy bean name comes from its use as a food staple by the U.S. Navy in the early 1900s. While all beans are high in fiber, Navy beans have the most — 19 grams per cup!

Great Northern Beans

Larger than Navy Beans but smaller than Cannellini beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh. Great in soups and stews, they hold their shape better than Navy beans, take on the flavors of the foods they’re cooked with, and are commonly used in French cassoulets.

Cannellini Beans

Cannellini beans are the largest of the group and because of their traditional kidney shape, they can also be referred to as White Kidney Beans. Meatier than Navy or Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone. They retain their shape and texture well, so they’re perfect to use in salads, soups, stews, and chili.

Baby Lima Beans

Also called “butterbeans”, Baby Lima beans are small, smooth, and creamy with a rich, buttery texture. They’re starchier than other beans and are often used in soups, stews, succotash, and casseroles, or just cooked simply with herbs and spices. In the south, they’re often cooked with ham or bacon and served over rice.

Substituting One Variety for Another

The reality is that even though the different varieties have slightly different flavors and sizes, (and everyone has their personal favorites), they’re often used interchangeably in recipes. So, for example, if a recipe calls for Cannellinis, and you only have Great Northerns on hand, your dish will still come out fine and taste delicious. So try them all to see which you like best, and enjoy.

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.

Ingredients:

• 1 tablespoon olive oil
• 1 pound smoked or Andouille sausage, sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 large stalk celery, chopped
• 2 cloves garlic, minced
• 1 pound Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
• 8-10 cups water
• 1/4 teaspoon cayenne
• 1 bay leaf
• Salt & pepper, to taste
• Creole seasoning, to taste
• 1/2 cup chopped fresh parsley, plus extra for garnish
• 1/2 cup chopped green onions, plus extra for garnish
• Hot cooked rice

If you haven’t gotten on the mason jar meal bandwagon yet, you may be wondering what all the fuss is about. Well, by following a few simple guidelines outlined below, you can end up with fun, easy, make-ahead meals for on-the-go that save time and money. They also feature great ingredients, include powerful bean protein, and offer you a delicious meal right at your desk – or anywhere else you happen to be.

Sure, making mason jar meals requires some planning and meal prep, but the jars make it fun and different. Mason jars keep all the flavor and freshness locked in, and with the right layering technique, they’ll keep your ingredients from getting soggy. Your average plastic storage container just can’t do that.

Tips for Creating, Building & Enjoying Mason Jar Meals:

1. Prep and cook ingredients that will add healthy bulk to your mason jar meals and keep well in the fridge.
   • Try protein-rich make-ahead beans and lentils.
   • Whip up batches of whole grains like brown rice, pasta, and quinoa.
   • Shred a store-bought rotisserie chicken.
   • Clean and pre-chop vegetables.
2. The key to keeping everything crisp in a mason jar is to add dressing first, in the bottom of the jar. Then, on top of the dressing, add layers of hearty beans, lentils, and vegetables that won’t soak up the dressing. Then, add layers of more delicate items like rice, tomatoes, and lettuce, etc., towards the top.
3. Make a week’s worth of mason jar meals at one time. With all of your pre-made ingredients ready to go, it’s easy to build them all at once. Then just grab one each day as you head out the door.
4. When you’re ready to eat, simply unscrew the mason jar, turn it upside down over a bowl, and pour out. You’ll end up with a healthy, delicious, portion-controlled meal, and the dressing will be right on top, just as it should be.

Three Easy Mason Jar Meal Ideas

Try these great combinations for a variety of flavors, ingredients, and healthy protein.

1. Southwestern-Style Black Bean Salad: Start with a delicious, homemade Avocado Cilantro dressing, and add it to the bottom of a jar. Next, add corn, black or pinto beans, brown rice, sliced grape tomatoes, avocado chunks, and lettuce.
2. Quinoa Lentil Salad: Shake up a bright, lemony dressing right inside a mason jar — made from lemon juice, olive oil, dijon mustard, salt, and pepper. Top dressing with lentils, broccoli florets, chopped green onions, shredded chicken, and quinoa.
3. Spinach, Artichoke & White Bean Salad: Add your favorite Italian dressing to the bottom of a mason jar. Top with navy or great northern beans, chopped artichokes, orzo pasta, chopped tomatoes, and fresh baby spinach.

Now get creative — it’s all about mixing it up!

Kid-Friendly Pasta & White Bean Salad

An easy-to-throw-together, colorful pasta salad that can be eaten warm, chilled, or room-temperature, this Kid-Friendly Pasta & White Bean Salad features their favorites (yep, fun-shaped pasta and cheese) as well as sliced grape tomatoes, bits of broccoli, and cooked, creamy Great Northern Beans or Navy (Pea) Beans. To keep things simple and kid-palette-approved, the pasta salad gets tossed with olive oil, salt, and pepper. Get the recipe.

Cheesy Bean Quesadilla

An always-welcome treat, this Cheesy Bean Quesadilla is made with shredded sharp Cheddar, whole Pinto Beans (or refried beans), and a sprinkling of chopped red onion. Serve with a small side container of sour cream or plain Greek yogurt for dipping, and you’ll get smiles and requests to repeat this favorite later in the week. Get the recipe.

Flourless Black Bean Brownies

Shh. There’s really no need to tell the kids that these flourless brownies are made with cooked Black Beans. Fudgy and delicious, they’ll provide a sweet end to their lunchtime meal and some healthy fiber and protein to boot. Got a kid who’s gluten-free? This recipe is right up your alley. In fact, you’ll have trouble resisting these brownies yourself.

Crispy Cinnamon Garbanzo Beans

Roasted garbanzo beans are a super crunchy, tasty snack that you’ve probably started to see on the healthy snack food aisle at your local grocery store. Well, save yourself some money, and make them at home in your own oven with this kid-friendly recipe that incorporates cinnamon and sugar. A great mid-morning or afternoon snack, they’re an awesome lunchbox addition that tastes good and is good for them.

Ingredients:

• ½ pound Dagostino Shell Pasta
• 1 cup cooked Camellia Brand Great Northern Beans or Navy (Pea) Beans
• ½ cup yellow and red grape tomatoes, sliced
• ½ cup cheddar cheese cubes
• ½ cup raw or cooked broccoli florets
• 1-2 tablespoons extra virgin olive oil
• Salt & pepper to taste

Cowboy Caviar

One of our most popular recipes, Cowboy Caviar is a refreshing dip that combines cooked Camellia Brand Blackeye Peas, tomatoes, peppers, red onion, and cilantro in a tangy red wine vinaigrette. Great as an appetizer served with tortilla or corn chips, it also works well as a cool summer side to chicken, beef, or seafood. It’s a versatile recipe that’s often changed to please the palates of Texans, Californians, Mississippians and more. Some add corn or avocado, and some use pinto beans, black beans, or red kidney beans. Any which way you tweak it, it’s sure to be a crowd-pleaser.

Field Pea Salsa

A different take on a cool bean salad, this salsa is made with cooked Camellia Brand Field Peas, corn, red onion, red bell pepper, cilantro, olive oil, and lime juice. Light and flavorful, it pairs well with chips and crackers, adds protein, fiber, and flavor to a green salad, and complements both grilled fish and chicken.

Lima Bean Spread

Made with cooked, buttery Camellia Brand Large Lima Beans, this creamy spread gets puréed in a food processor and spiked with lemon juice, garlic, red onion, fresh parsley, cumin, and cayenne. Serve spread on toasted baguette slices, your favorite crackers, or on a sandwich wrap.

Navy Bean Salad

A refreshing combination of cooked Camellia Brand Navy Beans, julienned carrots, red onion, and corn kernels tossed in a rice vinegar dressing with fresh parsley, this dish is sure to cool things off in a hurry. Serve alongside grilled sausage or burgers, and get ready to dig in to summer.

BBQ baked beans are an essential side dish at the best summer backyard barbecues. Here, you’ll find 6 stand-out, homemade versions that’ll round out any menu and make you ditch any notion of going the canned route. Plus, you get way more bang for you buck using dried beans vs. canned. Featuring a variety of beans, these easy-to-make, pinnable recipes go for deep, distinctive flavor – whether smoky, tangy, slightly sweet, or spicy – and are perfectly seasoned to bring out the best in grilled, smoked, or slow-cooked meats. And a couple are made in the slow cooker, so you can’t get any easier than that. Add one to your line up or bring it to a potluck — along with this incredible Buttermilk Cornbread recipe that complements them all — and guests will keep coming back for more.

Slow Cooker Bourbon Maple BBQ Beans

The key ingredients in this delicious vegetarian recipe are Camellia Brand Great Northern Beans (you can also use Navy Beans or Pintos), bourbon, molasses, apple cider vinegar, maple syrup, mustard powder, ketchup, dark brown sugar, and barbecue rub. And because it’s made in a slow cooker, it’s simple to throw together. The bourbon gives the dish richness, maple syrup and brown sugar give it sweetness, and even though it takes 10 hours to cook, it’s totally worth the wait. So set it, and forget it! Just be sure to sauté the veggies before adding them to the slow cooker. (You can skip this step if you must, but the deep flavor won’t be the same). Pair the finished dish with savory mains like barbecue chicken and ribs.

Slow Cooker Charro Beans

Flavored with bacon, garlic, tomatoes, green chiles, cilantro, spices and a bottle of amber beer, frijoles charros (cowboy beans) made with Camellia Brand Pinto Beans are served warm and soupy. A traditional dish named for Mexican horsemen, or charros, this recipe is an amazing accompaniment to pulled pork sandwiches with crunchy coleslaw. Smoky and tangy, it’s a cinch to make because the slow cooker does all the work, and it’s a fantastic way to feed a crowd.

Chipotle Baked Beans

Featuring Camellia Navy (Pea) Beans, bacon, chipotle peppers in adobo sauce, red onion, dark brown sugar, ketchup and mustard, this smoky dish comes together quickly. Cook the navy beans ahead of time and refrigerate (a day or two ahead is fine), then when you’re ready, mix all the ingredients together, pour into a casserole dish, and bake for 20-25 minutes or until bubbling. So fast and easy, the dish goes great with hot dogs, brats, and more.

Cowboy Beans & Rice

This effortless, hearty casserole — when paired with our Buttermilk Cornbread — can be a meal all by itself, or you can serve it along side your other backyard BBQ favorites. Simply cook ground beef, chopped onion, and chopped green bell pepper together on the stovetop, and then combine in a baking dish with rice, seasonings, water, cooked Camellia Brand Pinto Beans, tomato juice, and green chiles. Bake in a 350 degree oven for 30 minutes, and enjoy!

Colonel Vincent’s Southern-Style Baked Beans

In this super tasty baked bean dish, Camellia Brand Navy (Pea) Beans are slowly simmered with a hambone, onion, bell pepper, and seasonings until tender. Then the hambone is removed, and the beans get spiked with ketchup, Worcestershire sauce and brown sugar, and layered in a casserole dish with strips of bacon. Baked for 1 1/2 – 2 hours in a 350 degree oven, they come out both sweet and savory. Made the true southern way – low and slow!

Elizabeth’s Perfectly Pink BBQ Beans

Talk about a rich, delicious recipe with a kick! This dish features Camellia Brand Pink Beans (similar to Pintos, but smaller and rounder), salt pork or ham hock, chili powder, dry mustard, sugar, molasses and onion. Simmered to perfection and lip-smacking good, these BBQ beans offer big flavor and pair well with everything from ribs to burgers. An old family recipe of Elizabeth Hayward’s (a matriarch of the Hayward family), it has been enjoyed at family get-togethers for generations.

Buttermilk Cornbread

What would BBQ baked beans be without sweet cornbread to sop up the goodness? That’s why you need this Buttermilk Cornbread recipe baked in what else, but a cast iron skillet, of course. Taking a few extra moments to brown the butter gives the recipe depth, and the end result is delightful for breakfast and as the perfect complement to your baked beans. Like it sweeter? Add a bit more maple, honey, or agave to suit your palate.

Your summer backyard barbecues are about to get a whole lot tastier!

Ingredients:

• 2 quarts water
• 2 tablespoons kosher salt
• 1 pound Camellia Brand Great Northern Beans, Navy (Pea) Beans, or Pinto Beans, rinsed and sorted
• 4 cups vegetable stock
• 1/4 cup bourbon
• 1/4 cup apple cider vinegar
• 1/2 teaspoon Liquid Smoke (optional)
• 1 tablespoon olive oil
• 1 1/2 cups finely minced yellow onion (about 1 large onion)
• 2 tablespoons finely diced seeded jalapeño pepper (about 1 medium pepper)
• 1/4 cup finely diced green bell pepper
• 1 tablespoon minced garlic
• 1 1/2 cups ketchup
• 2/3 cup dark brown sugar
• 1/3 cup maple syrup
• 1/4 cup molasses
• 1 tablespoon mustard powder (such as Colman’s)
• 1 tablespoon barbecue rub (such as McCormick Grill Mates Applewood Rub)
• 1 tablespoon hot sauce

Ingredients:

• 1 pound salt pork*
• 1 pound pickled pork*
• 1 cup dried Navy Beans, soaked overnight
• 3 ears corn, cut into 6 or 9 pieces
• 2 cups Lima Beans or Green Baby Lima Beans (fresh or frozen, optional)
• 3 small sweet potatoes (whole or halved)
• 6 to 8 small Irish potatoes (whole or halved)
• 1 medium head cabbage, sliced
• 1 pound fresh green beans
• 1 or 2 Knorr caldo concentrado de jamon (ham bouillon cubes) to taste
• 3 quarts water
• Salt to taste

Ingredients:

• 1 (1 pound) bag of Camellia Brand Cannellini, Great Northern, or Navy (Pea) Beans, cooked and drained
• 3/4 cup mayonnaise
• 1 cup grated Parmesan cheese
• 2 tablespoons Dijon mustard
• Juice of two lemons
• 4 garlic cloves, finely minced
• 1 teaspoon anchovy paste
• 1 teaspoon sea or other coarse-grind salt
• 1 teaspoon freshly ground black pepper
• 1 bunch fresh parsley, chopped
• 1 baguette, sliced and toasted, for serving

The Reveillon Tradition and History
The sharing of an opulent repast following the holiday Mass on Christmas Eve and again on New Year’s Eve was a custom inherited by Louisiana’s Creoles from their European ancestors. Though guests were invited for New Year’s Eve, the Christmas Reveillon was strictly a family affair with grandparents given places of honor at the table, the choicest selections from the meal, and the attention and adoration of the younger members of the family. Only the most exceptional foods would suffice for these feasts. While their European relatives dined on escargots, foie gras and turkey stuffed with chestnuts, the south Louisiana celebrant would have enjoyed a regionally adapted menu of oyster stew or turtle soup; rich puddings and custards; cold beef daube glace; and fragrant roast game or sausage, perhaps braised in a savory pie or casserole with beans or legumes. Copious amounts of wine, brandy and cordials would have loosened things up for participants on either continent and candied fruits and fanciful desserts like bûche de Noël or croquembouche would have completed the meal and sent the devout tottering off to bed stuffed and satiated, probably as the sun came up.

Reveillon’s Rebirth
By the 1930s, the tradition of the old Creole Reveillon dinner had largely disappeared from the roster of holiday celebrations. However, by the 1980s, the Creoles’ descendants embraced anew those historic customs that distinguished them from everyone everywhere else. The custom of lavish holiday dinners was resurrected. Restaurants started offering multi-course “Reveillon” dinner menus during conventional dining hours throughout the holiday season, and ambitious home cooks eager to show off their talents (and their fine china) re-adopted the practice as well.

The Contemporary Reveillon Dinner
The contemporary Reveillon dinner can take virtually any form so long as the foods bear an air of luxury in either their composition or execution. This is the time to trot out the delicacies or slave over something complicated and impressive. Being at the peak of their season, oysters are often chosen to start the meal, followed by a rich bisque or hearty gumbo. A course of roast game or a lavish cut of meat might follow along with a rich savory pie or casserole. A once-a-year showstopper dessert should round out the meal.

Cassoulet, a rich white bean casserole, is perfect for the Holiday Table
This cassoulet of fresh Gulf shrimp, Louisiana’s famous smoked andouille sausage, and creamy white beans is a rich and fragrant one-pot dish that can simmer away on the stove as you work on other parts of your celebratory meal. It pairs beautifully with roasted meats and game as well as fish. The regionally-adapted stew would have been familiar to our French ancestors. Though traditional European cassoulets vary by region, they were historically built upon a base of white beans and cooked in a sealed crock with slanting sides, known as a cassole, from which the dish takes its name.

Camellia’s Shrimp, Andouille and White Bean Cassoulet

1 (1-pound) Camellia navy beans soaked overnight
5 bay leaves, in all
Creole seasoning
3 tablespoons olive oil
1 pound Andouille sausage, cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)
1 medium onion, diced
4 ribs celery, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 28-ounce can whole peeled Roma tomatoes
2 bay leaves
3 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
1 bunch green onions, chopped
3 cups low sodium chicken broth
3 cups Panko breadcrumbs
1 1/2 cups shredded Parmesan
3 tablespoons olive oil
Salt and pepper
4 pounds medium Gulf shrimp, peeled and deveined
Hot French bread

Add the navy beans, three bay leaves, and Creole seasoning to taste to a large saucepot. Add enough water to cover the beans by 3 inches. Bring to a boil and cook, adding additional water as necessary, until beans are soft, about 1 hour. Drain and set aside.

Heat the olive oil in a Dutch oven, preferably cast iron, over medium-high heat. Add the Andouille and cook until brown, about 10 minutes. Add the onion, celery, garlic, oregano, and Creole seasoning to taste; cook until the vegetables are tender and translucent, about 7 minutes.

Crush the tomatoes with your hands over the contents of the Dutch oven before adding them to the pot. Add the 2 remaining bay leaves, Worcestershire, reserved navy beans, thyme, and green onions. Add the chicken broth, and bring to a boil. Reduce the heat to medium-low and simmer until the beans have absorbed the broth, 15 to 20 minutes.

Meanwhile set a low broiler. Combine the Panko, Parmesan, oregano or thyme leaves, olive oil, and salt and pepper to taste. Set aside.

Add the shrimp to the Dutch oven, and cook until they are thoroughly pink, 8 to 10 minutes. Top the contents of the Dutch oven with the Panko mixture. Place under the broiler and cook until the Panko is lightly golden, 2 to 3 minutes.

Alternatively, the cassoulets may be broiled and served in individual ramekins.

Makes 8 servings.

Eating locally is not only healthy and delicious, it’s better for the environment and supports small farms and businesses. Here in Louisiana, we’re fortunate to have an abundance of fresh, local produce year-round. There are farmers’ markets located all over town, and not only is the produce fresher, but you can also get great deals and discover new vegetables to add to your menu. To make it easier to explore your local farmers market, we’ve put together some tips for shopping and a list of markets in the Greater New Orleans area below. If you know of a produce stand or market you don’t see listed – share it in the comments!

How to make the most of the markets

Go early or go late.

Both strategies pay off – if you are among the first to arrive, you’ll get first pick and more options to choose from. If you arrive close to closing time, you can score great discounts on vegetables that the farmers don’t want to pack up and transport back to the farm.

Scout before you buy.

Farmers markets can be a little like a buffet – if you load up at the first stand you pass, you might discover a better deal or prettier produce down the line. It’s tempting to start piling up the first beautiful vegetables and homemade goods you see, but make a quick loop first, so you’ll have the big picture and see all that’s offered.

Make friends with the farmers.

One of the best things about farmers markets is the farmers themselves. Most are more than happy to chat about their produce, give cooking tips, and even share recipes. It’s a great way to branch out to try vegetables you haven’t tried before, and making friends with farmers can also result in getting better deals and the choicest offerings.

Know what’s in season.

Though most booths at farmers markets sell produce they’ve grown, knowing what’s in season locally gives you an edge on getting the real deal. Here in Louisiana, spring generally means: greens, onions, parsley, strawberries, lemons, and satsumas. Summer is the peak season for tomatoes, okra, peppers, butter beans, cucumbers, corn, zucchini, berries, and watermelon. Fall is a great time for sweet potatoes, kale, pumpkins, and squash. Winter offerings include citrus fruits like oranges, lemons, and satsumas.

Be flexible.

It’s best not to arrive at a market with an overly specific list. General categories are great – if you give yourself a little wiggle room. Many things, like greens, can be used interchangeably in recipes and you can always ask the vendor about substitutions. If you’re open to trying different things, you might just find a new favorite and expand your repertoire at the same time.

Farmers markets in the Greater New Orleans area:

Crescent City Farmers Market
Tuesdays: 8:00 am – 12:00 noon
200 Broadway Street, New Orleans, LA

Thursdays: 3:00 pm – 7:00 pm
Lafitte Greenway Plaza
500 N. Norman C. Francis Parkway at the Bayou

Sundays: 8:00 am – 12:00 noon
Tad Gormley Stadium
Marconi Drive at Navarre Ave.

French Market
Every day: 10:00 am – 6:00 pm
1008 North Peters Street, New Orleans, LA 70116

Grow Dat Youth Farm
CSA Farm Shares weekly produce pickup: Wednesday evenings (3-6pm) or Saturday mornings (9am-12pm)
150 Zachary Taylor Drive, New Orleans, LA 70124 (City Park between Pan Am Stadium and City BARK dog park)

Gretna Farmers and Art Market
Saturdays: 8:30 am – 12:30 pm
Located under the market pavilion between 3rd Street and 4th Street along Huey P. Long Avenue

Covington Farmers Market
Saturdays: 8:00 am – 12:00 pm
Covington City Hall
609 N. Columbia St, Covington, LA

German Coast Farmers Market
Wednesdays: 1:00 pm – 5:00 pm
West Bank Bridge Park
13825 River Road, Luling, LA

Saturdays: 8:00 am – 12:00 noon
St. Charles Parish East Regional Library
160 West Campus Drive, Destrehan, LA

Vietnamese Farmers Market
Saturdays: 5:30 am – 9:00 am
14401 Alcee Fortier Blvd, New Orleans, LA

Laketilly Acres

Paradigm Gardens
1131 S. Rampart Street, New Orleans, LA

Easy salsas and salads featuring fresh ingredients found in farmers markets:

Red Bean & Goat Cheese Mediterranean Salad

Cowboy Caviar

Field Pea Salsa

Navy Bean Salad

Cooking has always been a part of Robert Medina’s life.  Like most kids in the Crescent City, he grew up around some great cooks.  He wanted to be in the kitchen helping out as the meals were being prepared, carefully watching the steps needed to cook and put a great meal on the table for the family.

After serving in the Navy and attending college, Robert worked a series of jobs that left him unfulfilled.  He wanted more.  Following his father’s footsteps, he joined the New Orleans fire department.  On his first day of work, he entered the kitchen, there was an older guy cooking a pot of gumbo.  “He asked me how the gumbo smelled. It reminded me of the smell from my grandmother’s kitchen. All of those aromas wafting around made my mouth water. It rekindled something I had forgotten about, how much I enjoyed cooking.”

Robert was no stranger to eating meals in the firehouse, even before he joined the fire department.  His father, uncle, and brother, who were all firefighters, were also cooks.  He wanted to get back into the kitchen, and not just help, but to cook the meals to feed those in his engine house.  For 24 years, Robert was a New Orleans firefighter.  In that time, he honed his skills in the kitchen.  He says that, “To this day, I stick with the credo that if you can satisfy a firefighter’s palate, you can satisfy anyone’s.”

Since retiring, Robert needed something new to do.  He kept cooking, but this time, instead of for firefighters at the engine house, he cooked for friends, family events, and at tailgate parties.  Any excuse to cook, he did.  He decided to put his recipes together in a cookbook to share his knowledge of New Orleans-style cooking.  He released “If You Can’t Stand The Heat: A New Orleans Firefighters Cookbook” in 2011 by Tate Publishing.  In the book, he shows all the step-by-step instructions you need to take all the guess work out of cooking so you have an excellent NOLA-style meal no matter where your house, or firehouse, is.

Besides writing cookbooks and recipes for his website, he also has a book of poetry, “FREEFALL,”  available and offers a line of Creole spices called New Orleans Original Firehouse Flashover Creole Seasoning.  It’s a spice blend that he has perfected over the years while cooking at the fire department.  Firehouse Flashover Creole Seasoning is sold in select stores in New Orleans and throughout the Gulf Coast.

I asked Robert Medina, “How Do You Red Bean?”

1. Where’s your favorite place to order red beans and rice?
I usually don’t order red beans when I’m out. I make them at home and as terrible as it might sound, I like my own. Maybe because I can control what goes into them. I have eaten many plates of beans and rice over the years. I spent 24 years on the fire department in New Orleans so I have had the privilege of sampling numerous versions of the bean. Some great and some not so great. Amazing how such simple ingredients can turn out so differently. If I were pressed to come up with a restaurant, Copeland’s, Acme Oyster House and of course Popeye’s come to mind.

2. Do you put any unique ingredients in your pot of red beans? Do you prefer dried or canned beans?
I only use dry beans and only Camellia. I have tried many others and they just don’t stack up. I want to add flavor to the beans so I take smoked ham hocks and boil them in chicken stock until the meat begins to fall off the bone. I use that meat along with pickle meat and Andouille along with the smoke infused chicken stock instead of water. Then, the usual ingredients along with a little shot of Tabasco.

3. What do you eat with red beans and rice?
Usually warm French bread and butter. Back at the fire house we always served them with fried pork chops. And not little wimpy thin ones. Thick chops. Those guys could eat.

4. Do you only eat red beans and rice on traditional Mondays or any day of the week?
When I was a kid, my mom always served them up on Mondays. Tradition. Today, I just make them when we feel like eating them. Often I will make them and let them sit in the fridge for a day or two. Maybe it’s a trick of the brain but it seems that for some reason beans get better after they have had a chance for all of those flavors to get to know each other.

5. What are you currently working on?
Still doing the occasional book signing and cooking demos. The first book was called “If You Can’t Stand the Heat… A New Orleans Firefighters Cookbook”.  About half way done on the second one. It will be called “If You Can’t Stand the Heat… Second Alarm”. We are also in the process of getting our Firehouse Flashover Creole Seasoning into stores. At the end of the month our new product comes out. Also fire related. Firehouse Backdraft Butt & BBQ Rub. Also teaching classes for corporate groups. It keeps me busy.

For more information on Robert Medina, you can follow him on Facebook, Twitter @MedinaLite or his author page.  You can find more information on his cookbook, product line of Firehouse Flashover Creole Seasoning, and recipes on his website.

This story originally appeared on Red Beans & Eric and was written by Eric Olsson

Ingredients:

• 1 (1-pound)  Camellia Brand Navy (Pea) Beans soaked overnight
• 5 bay leaves, in all
• Creole seasoning
• 3 tablespoons olive oil
• 1 pound Andouille sausage, cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)
• 1 medium onion, diced
• 4 ribs  celery, diced 
• 4 garlic cloves, minced
• 1 teaspoon  dried oregano
• 1 (28-ounce) can  whole peeled Roma tomatoes
• 3 teaspoons Worcestershire sauce
• 2 teaspoons fresh thyme
• 1 bunch  green onions, chopped
• 3 cups low sodium chicken broth
• 3 cups Panko breadcrumbs
• 1 1/2 cups  shredded Parmesan
• 1 tablespoon fresh oregano or thyme leaves (no stems)
• 3 tablespoons olive oil
• Salt and pepper
• 2 pounds medium Gulf shrimp, peeled and deveined
• Hot French bread

Instead of stocking your pantry with canned beans, you’ll save money and get a more flavorful result by using dried beans. One 15-ounce can of beans equals about 1 1/2 cups of cooked beans, while a 1-pound package of Camellia Brand dried beans yields about 5-6 cups of cooked beans. That’s a lot more to work with, for about the same price.

To cook beans on the stovetop, you might consider soaking them first – but it’s not necessary. Note that lentils, split peas, and blackeye peas need no soaking because they’re small and cook quickly. In terms of all the other bean types, soaking is a matter of personal preference.

After rinsing (and, if you choose, soaking) beans, put them in a stockpot and cover with water. Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally, until tender. Add more water as necessary, in order to keep the beans submerged. Depending on the type of bean, cooking may take 30 minutes to 1 1/2 hours. Refer to the Bean Cooking Chart below.

You can also cook beans conveniently in a slow cooker or quickly in a pressure cooker. Check out this Slow Cooker Red Beans and Rice recipe and this Pressure Cooker Red Beans with Tasso and Cajun Spice recipe.

New Orleans is below sea level – and made for cooking beans! If you live at a higher altitude, plan to add more water and cook them longer. Add 10% to your cooking time for each 1,000 feet above sea level.

When the beans are tender, drain and use in recipes, or store for future use in 1/2 to 1-cup packages. Cooked beans can be stored in the refrigerator for up to four days and in the freezer for up to six months.

Bean Cooking Chart

Note:
Beans, particularly red kidney beans, must be fully cooked before consuming.

Ingredients:

• 1/2 pound cooked and cooled Camellia Brand Navy Beans
• 2/3 cup finely julienned carrots
• 1/2 cup finely sliced red onion
• 1 cup canned or fresh corn kernels
• 1/4 cup rice wine vinegar (or white balsamic vinegar)
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley (or cilantro)
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper

Ingredients:

• 1 (2-pound) package Camellia Brand Navy Beans
• 4 quarts hot water
• 1 (1/2-pound) smoked ham hock
• 1 onion, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Ingredients:

• 2 cups cooked Camellia Brand Navy Beans
• 1/2 red onion, chopped
• 1/4 cup dark brown sugar
• 1/3 cup ketchup
• 1 1/2 teaspoons yellow mustard
• 4 strips bacon, cooked and crumbled
• 1 1/2 teaspoons pureed chipotle pepper in adobo sauce

Ingredients:

• 1 1/2 cups Camellia Brand Navy Beans, sorted and rinsed
• 2 cups cold water
• 5-6 slices bacon
• 1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
• 1 rib celery, chopped
• 1 cup chopped onion
• 1 small turnip, cut into 1-inch pieces
• 1 teaspoon dried Italian seasoning
• 1/8 teaspoon black pepper
• 1 large can (46 ounces) chicken broth
• 1 cup milk

Ingredients:

• 1 (1-pound) package Camellia Brand Navy (Pea) Beans
• 1 large onion, chopped
• ½ bell pepper, chopped
• 1 ham bone
• 12 cups water
• Salt and pepper to taste
• Dash paprika
• Dash garlic salt
• 3 tablespoons tomato ketchup
• 2 tablespoons Worcestershire sauce
• ⅓ cup brown sugar
• ½ pound sliced bacon