Greens and Blackeye Peas

In this classic dish, thick-cut bacon and turnip greens pair perfectly with creamy Blackeye Peas.

Chipotle Bean Burrito Bowls

Pinto beans are cooked till tender with a flavorful mixture of chili powder, ground ancho chile, and cumin seeds, making them a terrific base for burrito bowls.

Butter Beans with Ham

Try Green Baby Limas simmered to perfection with chopped ham, aromatic vegetables, and seasonings. You’ll be glad you did!

Red Bean Dip

Dip into this creamy favorite made with our signature Red Kidney Beans and Red Bean Flavor Infusion seasoning mix.

Instant Pot Red Bean Soup

This simple, hearty soup made with our signature Red Kidney Beans and Red Bean Flavor Infusion seasoning mix is sure to be a fan favorite.

Bean and Poblano Chile Soup

Simmered and blended with roasted poblanos and fresh cilantro, this is a soup you’ll cozy up to on a chilly night.

Marinated Lady Pea Salad

Colorful and fresh, this beautiful salad is packed with flavor and great for entertaining.

Pinto Beans and Rajas de Chiles Empanadas

Served warm with Spicy Avocado Crema, these tasty empanadas are little pockets of goodness.

Pinto Bean Chili Burrito Bowl

Start summer off right with a combo of hot and cool! Ladle some warm Instant Pot Pinto Bean Chili over fluffy rice, then top with grape tomatoes, avocado slices, and a sprinkle of fresh green onions. Don’t forget the star of the show—a hunk of golden Buttermilk Cornbread.

Pinto Bean Chili Nachos

Nachos – the perfect meal for sunny days and good times! Spread layers of tortilla chips on a sheet pan and top with dollops of Instant Pot Pinto Bean Chili and layers of shredded cheese. Broil until browned, then sprinkle with grape tomatoes, avocado, green onions, and a handful of cilantro.

Mediterranean Bowl

Enjoy a colorful combination of White Bean Hummus, Collard Greens, and rice (served cold or at room temp – your choice), topped with juicy grape tomatoes and savory olives. Pair it with crispy crostini, perfect for dipping and spreading that creamy hummus. Ideal for sunny picnics and laid-back gatherings!

Hummus & Greens Wrap

Enjoy some White Bean Hummus, Collard Greens, crisp julienned bell peppers, and tangy feta – all wrapped up in a large tortilla. Pair it with crunchy crudités like celery sticks and baby carrots for the perfect sunny day meal

Cowboy Caviar Pasta Salad

Need a breezy summer lunch? Look no further than this cool Cowboy Caviar Pasta Salad. Mix zesty Cowboy Caviar with cold pasta and a generous handful of chopped cilantro. Make sure to scoop some of that delicious dressing from the bottom of the Cowboy Caviar container to toss with the pasta. Top it off with a sprinkling of tangy feta cheese for a refreshing, easy meal.

Collard Greens and Buttermilk Cornbread, all in one bowl. What could be more summer vibes than that? Serve it cold or at room temp—your choice.

Peas, Greens & Hummus Pita Sandwich

This Peas, Greens & Hummus Pita Sandwich is perfect if you need a quick summer bite. Line a pita pocket with creamy White Bean Hummus, then fill it with fresh Collard Greens and zesty Cowboy Caviar.

Chipotle Pinto Bean Tortilla Soup

A batch of pinto beans turns into this easy-to-make tortilla soup that truly satisfies. Don’t skip the homemade crunchy tortilla strips served on top!

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

This fresh, deeply flavorful recipe is from our friends at Taste of the South and is worth the extra effort to please a crowd.

Slow Cooker Pork & Pinto Tacos

Pork shoulder, Camellia Brand Pinto Beans, fire-roasted tomatoes, and a range of seasonings go into your slow cooker — and come out as a fabulous taco filling.

Hot 7-Layer Dip with Andouille & Bacon

Check out an amazing, slow cooker 7-layer dip with a Cajun twist.

Vegetarian Black Bean & Rice Casserole

Smoky and creamy, this hearty, 1-pot casserole can serve as a vegetarian main dish or as a side to grilled meat, chicken, or seafood. Makes a great taco filling, too!

Southern Quesadillas

Featuring blackeye peas and greens, the name of this recipe says it all!

Pinto Bean Chili Nachos

These tasty nachos can be a meal all on their own. And they come together quickly when you start with prepared Instant Pot Pinto Bean Chili.

With so many options to choose from, it wasn’t easy to select the top ten bean dishes of 2023! But here they are – flavorful favorites you’ll return to again and again. From traditional Creole and Cajun dishes to soups, appetizers, snacks, and more, there’s something delicious for everyone to enjoy.

Shrimp & White Bean Soup

This heartwarming classic features sweet Louisiana shrimp. Make it with your favorite white beans – whether they’re Great Northerns, Cannellinis, or Navy beans.

Instant Pot New Orleans-Style Red Beans for 2

Fast and easy, our Red Beans for 2 brings authentic Louisiana comfort food to your kitchen with small-batch cooking in your pressure cooker or Instant Pot.

White Bean Soup with Tasso, Winter Squash & Chard

This one’s a winter weeknight favorite that’s delicious, easy to make, and a great meal-prep recipe.

Southern Quesadillas

Oh-so-southern, these blackeye pea quesadillas are a tasty twist on the Tex-Mex version.

Blackeye Peas and Jammy Eggs

The creamy yolk from soft-boiled eggs mixes with blackeye peas for a delightfully savory flavor.

Field Pea Caviar

This colorful, southern caviar makes a great dip, snack, or side.

Braised Lady Peas

This classic southern dish will be a welcome accompaniment to any dinner table. A touch of tang and crunch from pickled onions hits the spot.

White Beans with a Cajun Accent

Whether it’s for a casual Sunday supper or a larger family gathering, a big pot of White Beans with Tasso and Ham is a crowd pleaser.

Red Bean Huevos Rancheros

A different take on the usual Huevos Rancheros, this delicious dish switches out traditional refried beans with tasty refried red beans.

Chocolate Hummus

Try this  healthy, vegan chocolate treat. Just add graham crackers, pretzels, or fruit for dipping.

Shrimp and White Bean Soup

The combination of shrimp, beans, and bold Louisiana flavors makes this creamy, hearty soup a favorite of Camellia’s CEO Vince Hayward. Stock up on Cannellini Beans, and whip up a bowl of this beloved regional dish using our top-quality cannellini beans. It’s a warming, satisfying meal with deep roots in Louisiana culinary traditions.

White Bean Soup with Tasso, Winter Squash, and Chard

Whip up a comforting one-pot white bean soup with smoky tasso ham, earthy winter squash, and fresh Swiss chard. Both seasoned cooks and kitchen novices will appreciate how easy it is to make this soup packed with big, soul-warming flavor.

Creamy Bean and Collard Greens Soup

This comforting Southern-style soup featuring creamy beans and collard greens is perfect for a cold day. Be sure to have fresh French bread to dip into the rich, velvety broth. The rich and smooth soup will make even the chilliest day feel cozy.

Ham Hock and White Bean Stew

White beans and ham hocks create a perfect flavor combination in this warm, nourishing stew. The unique smokiness of the ham infuses the beans with a rich, savory taste. With its melded flavors, this hearty dish is the ultimate cold-weather meal.

Appalachian Soup Beans

Slow-cooked to perfection with a captivating ensemble of spices, this soul-warming dish, crowned with crisped bacon, invites you to savor the rich Appalachian flavors. Pair it with chowchow and cornbread to taste mountain kitchen traditions and shared table moments.

Ingredients:

• 1 (1-lb.) package Camellia Brand Red Kidney Beans 
• 1 package Camellia Red Bean Flavor Infusion
• 1-2 tablespoons oil
• 1/2 cup sweet onion, finely chopped
• 1-2 cloves garlic, minced
• 1/2 cup roasted red peppers, drained
• 1/4 teaspoon cayenne pepper or 1/2 teaspoon hot sauce
• Juice of 1/2 a lime
• Reserved bean liquid for thinning dip, if needed
• 1/4 cup sour cream or Greek yogurt, optional
• Salt and pepper to taste
• 4 to 6 whole red bell peppers, sliced for dipping
• Optional garnishes: cilantro, green onions, shredded cheese, finely chopped yellow or orange bell pepper, thinly sliced jalapeno or serrano pepper

Ingredients:

• 1 1/2 cups cooked, drained Camellia Brand Black Beans
• 1/3 cup cocoa powder
• 3/4 cup brown sugar
• 1/2 cup peanut butter or almond butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon sea salt
• 1/8 teaspoon cinnamon
• Water
• Maple syrup
• Chocolate chips (optional)
• Graham crackers, pretzels, and fruit for dipping

A Staple of French Cooking

Mirepoix, (pronounced meer-PWAH) is a simple, homey vegetable base that plays an essential role in the aroma and flavoring of soups, stews, casseroles and more. A staple of French cooking, it’s a classic way to begin a recipe — by slowly sautéing a combination of onions, celery, and carrots in butter or oil until soft, fragrant, and translucent.

Playing A Key Supporting Role

Named in the 18th-century after the duke, Charles Pierre Gaston François de Lévis, or Duc de Mirepoix, a French general and diplomat, the generally accepted ratio of ingredients is 2:1:1 (two parts onions, one part celery, and one part carrots). However, there’s no need for today’s home cooks to be precious about it; it’s best to think of mirepoix as playing a supporting role in a great dish, as it helps the main ingredients to shine.

Cousin to the Holy Trinity

In fact, most of the world’s cuisines start with a common vegetable base that brings out the flavor of their iconic dishes. Creole and Cajun cuisines are no different, benefiting from their own variation. Interestingly, early French settlers in the Louisiana Territory brought their culinary customs with them, but there were no carrots in their swampy new home. So they substituted bell peppers for carrots, creating the Holy Trinity.

Usage Tips

A few usage tips when making mirepoix: in general, the finer you chop the vegetables, the quicker the aroma and flavors will be released. And if you’d like to prep for future use, go right ahead. Pre-chopped, frozen batches of mirepoix can be used easily in your favorite bean dishes.

Ingredients:

• 1 large bag tortilla chips
• 1-2 cups prepared Instant Pot Pinto Bean Chili, warmed
• 1-2 cups shredded Cheddar cheese
• 1 cup halved grape tomatoes
• ½ cup chopped fresh cilantro
• ½ cup chopped green onions
• 1 avocado, pitted and diced
• sour cream

Ingredients:

• Prepared White Bean Hummus
• Prepared Collard Greens, reheated or at room temperature
• Hot cooked rice or quinoa
• Grape tomatoes
• Olives
• Crostini or crackers 
• Chopped fresh parsley

Get ready for a week’s worth of delicious meals full of versatile, plant-based protein. With great make-ahead bean recipes and so many ways to serve them, you’ll fill your fridge and satisfy your family – whether they’re hungry for breakfast, lunch, or dinner. Below, find our make-ahead favorites – cooked on the stovetop and in the Instant Pot – plus lots of tips and recipes that use those beans in everything from snacks and dips to tacos, pastas, salads, and sandwiches. Read on for a nutritious taste of what’s on the menu.

Easy Make-Ahead Pinto Beans

This is an easy stovetop pinto bean recipe that yields 5 cups of perfectly cooked beans. Toss some of those cooked pintos into hearty Bean & Bacon Breakfast Tacos with scrambled eggs and shredded cheese, and start your day off right. 

Bean & Bacon Breakfast Tacos

Want lots more ways to use those savory pintos? Find out how to turn 1 pot of pintos into 5 meals. 

Instant Pot Black Beans

This recipe is super fast and cooks a pot of beans with no hands-on attention required. Take 1 ½ cups of the cooked black beans, and whip up a Black Bean Quinoa Salad with corn, red bell pepper, and spices for a tasty, protein-packed lunch.

Black Bean Quinoa Salad

Still hungry? Check out Easy Instant Pot Black Beans = 3 Delicious Dishes for more ways to use them.

Instant Pot White Beans

This basic recipe is perfect for flavorful beans that can be used in many different ways. One of our favorites is White Bean Hummus – cool and creamy, with a slight green tint from the addition of fresh parsley and green onions. Enjoy it as an anytime, healthy snack.

White Bean Hummus

Put all those white beans to good use. Check out how to turn 1 pot of white beans into 5 dishes.

Why not get creative with your make-ahead beans? With more tasty recipes like Easy Refried Beans, Black Bean-Stuffed Sweet Potatoes, White Bean Pesto Pasta, and Tuna White Bean Salad, the possibilities are endless.

Our quarterly subscription boxes deliver the joy of authentic Louisiana cooking, right to your door. And while the goodies in each box are a surprise, you can look forward to 5-10 favorites that include signature & heirloom beans, delicious seasonings, ingredients, tools for the kitchen, and everything in between. Plus, you’ll find some exclusive, handpicked items that are sure to delight. Find out more, and get cookin’.

Chipotle Bean Dip

A creamy blend of Frijoles de Olla and chipotle peppers in adobo sauce creates the perfect smoky dip for your favorite chips.

Field Pea Salsa

Colorful with a crunch, this delicious recipe features cooked and cooled Camellia Brand Field Peas, corn kernels, red onion, red bell pepper, and cilantro in a fresh lime juice dressing.

White Bean Pesto Pasta

A easy weeknight favorite, this dish comes together quickly with pasta, prepared or homemade pesto, cooked Camellia Brand Cannellini Beans, and Parmesan.

Lima Beans with Shrimp & Andouille

Three southern staples star in this often-asked-for, easy-to-make dish. Cooked low and slow on the stovetop, it’ll make the whole house smell amazing.

Red Beans and Rice with Smoked Ham Hock and Sausage

An easy Instant Pot recipe perfect for a hectic Monday, this dish offers up delicious red beans in about an hour.

Slow Cooker Vegetarian Red Beans

Like to throw everything in the slow cooker and let it do its magic? Next time you need to feed a crowd, this vegetarian recipe’s for you.

Bourbon-Bacon Field Peas with Collards

Creamy and decadent, these field peas cooked with bourbon and bacon are excellent alongside your favorite fried chicken.

Instant Pot Lima Beans & Greens Soup

Versatile and customizable, this homey beans & greens soup will make you feel all warm and cozy.

Slow Cooker Cheesy Refried Bean Dip

A gameday essential, this refried bean dip delivers a win every time.

Pinto Beans & Ham Hocks

A cookbook favorite from our friend Chef Jennifer Hill Booker, this recipe guarantees a thick, rich pot of pintos.

Slow Cooker White Bean & Chicken Chili

An extra step in this slow cooker recipe makes all the creamy difference. Try it, and you’ll agree.

Jalapeño Pepper Jelly Baked Beans

Mmm. Bacon, barbecue sauce, and a whole jar jalapeño pepper jelly make this one of the most flavorful baked bean dishes we’ve ever tasted.

Cowboy Caviar with Blackeye Peas

A perfect side dish or party dip, Cowboy Caviar is beloved by all.

Every holiday gathering is a chance to celebrate family, traditions, and the love that brings us together. This collection of flavorful, homemade sides is sure to bring back memories, offer up something new, and please all who are seated ’round the table. Whether you’re serving up requested favorites, or preparing classic recipes with a modern twist, planning and cooking for the holidays is a gift to treasure.

Bourbon-Bacon Field Peas with Collards

Featuring the combo of a favorite spirit and a beloved salt-cured meat, this decadent, downhome side will complement any main dish — from turkey to roast to ham.

Simple Southern Lima Beans

Buttery goodness at its best, Simple Southern Lima Beans bring comfort food to the holidays.

Cranberry Barbecue Beans

Sweet, savory, and bursting with cranberries, these barbecue beans are begging to be served alongside your holiday ham.

Creamy Green Baby Lima Bean and Shrimp Casserole

Right out of the oven, this browned, bubbly casserole makes a delicious addition to any holiday table.

Warm Wild Green Salad with Pecan Dressing

Made with your choice of turnip greens, mustard greens, collards or kale, this salad features a crunchy, sweet, and tangy dressing.

Southern Blackeye Peas

Add a Southern accent to your holiday menu with these savory blackeye peas.

Red Beans and Rice Boudin Balls with Dipping Sauce

With lots of Cajun and Creole flavor wrapped up in one amazing appetizer, boudin balls are a great starter for any festive holiday meal.

When the sun’s high in the sky and warmer weather’s on your radar, it’s cool and creamy bean dishes that are most appealing for munching throughout the day. From salads and dips to wrap sandwiches, this collection of refreshing recipes offers something for everyone – whether you’re in search of an easy weeknight dinner, a backyard BBQ side, a quick patio lunch, or an afternoon snack.

White Bean Antipasto Salad

Featuring our Great Northern Beans and fresh veggies in an herby dressing, this antipasto salad makes a great addition to a cheese and charcuterie board.

Red Bean Mediterranean Salad

Developed by Molly Kimball with nutrition in mind, this Mediterranean salad gets extra credit for color and flavor.

Wrap Sandwich with White Bean Hummus and Greens

Roll up White Bean Hummus, Greens, julienned bell peppers, and feta in a large tortilla, and you’ve got a nutritious wrap sandwich that comes together quickly and easily.

Black Bean Hummus

Black Bean Hummus swaps out the usual garbanzos for black beans, lime juice replaces lemon juice, and smoked paprika add deep, smoky flavor.

Tuna White Bean Salad

As a sandwich filling or green salad topping, Tuna White Bean Salad is one of those simple, versatile recipes that’s healthier than traditional tuna salad and mayo-free.

Avocado Cilantro Hummus

For a gorgeous green tint and additional heart-healthy fat, fiber, and potassium, try adding 1 ripe avocado, 1/3 cup fresh cilantro, and 1/2 lime, juiced to 2 cups prepared hummus.

Pasta with Bean Salad

Simply toss made-ahead Cowboy Caviar (which features a great, zesty dressing) with your favorite cooked pasta to make a fresh tasty pasta salad.

Black Bean Quinoa Salad

Full of color and freshness, this Black Bean Quinoa Salad is simple to make, nutritious, and keeps well in the fridge. Great for grabbing on the go – whether it’s a picnic or lunch at the office.

Warm Asparagus, Mushroom and White Bean Salad

Wonderful as a salad but hearty enough to be considered a side, serve this dish with fish or chicken for great taste all around.

Pinto Bean Burrito Bowl

When it comes to burrito bowls, almost anything goes. This recipe combines cooked Pintos with shredded lettuce, cabbage, chopped cooked chicken, tomatoes, corn, and crumbled cheese.

If you’re not familiar with meal prepping, it’s simply a thoughtful way to plan out several days worth of meals for you and your family. And what’s not to love about that idea? It’s like taking the age-old question “what’s for dinner?” and turning it on its head.

In the spirit of making life a little less stressful and a little more delicious, our take on meal-prepping involves a collection of versatile recipes that 1) can be easily made ahead of time (Sunday afternoon, here’s looking at you!), 2) make a lot of servings, 3) keep well in the fridge, 4) offer a variety of flavors, colors and textures, and 5) can be combined in creative ways, so that you don’t feel like you’re eating the same thing every day.

Read on for the recipes, a game plan with tips on preparing, extras you’ll want to have on hand, and how to create different combinations throughout the week that will keep things tasty and interesting.

MEAL PREPPING RECIPES:

Instant Pot Pinto Bean Chili

White Bean Hummus

Cowboy Caviar

Buttermilk Cornbread

Greens

EXTRAS:

• Additional veggies like grape tomatoes, avocado, bell pepper, green onions, jalapenos, celery sticks, baby carrots, and olives
• Grains and breads like rice, pasta, tortillas, pita bread, chips and crostini
• Dairy/cheeses such as cheddar, feta, sour cream or Greek yogurt

GAME PLAN:

• Familiarize yourself with the recipes, and make a grocery list. Set aside a few hours of weekend time to shop, chop, and cook. Make sure you have lots large food storage containers on hand.
• Note that the chili is made entirely in the Instant Pot, while the hummus and cowboy caviar are cold dishes made with pre-cooked, cooled beans.
• Use your Instant Pot or a pressure cooker as much as possible. Or, multi-task by cooking one batch of beans in the Instant Pot while cooking another batch on the stovetop.
• Feel free to double the White Bean Hummus recipe, which calls for 2 cups cooked Camellia Brand Great Northern Beans. (Cook the entire 1-pound package, and you’ll have 4 cups cooked beans.)
• Cook a batch of your favorite rice and a pound of your chosen pasta. They’ll keep well in the fridge, re-heat easily, and are part of our recommended meal combos.
• The Greens recipe is simple and customizable. Any dark leafy greens will work, such as kale or mustard greens. Cooked greens keep well, can be eaten cold, room-temp, or warmed, and add a healthy punch to meal combos.

MEALS & MEAL COMBOS:

Buttermilk Cornbread in Cast Iron Skillet

Instant Pot Pinto Bean Chili served hot, topped with cheddar, sour cream, and jalapenos — and yummy Buttermilk Cornbread on the side.

Pinto Bean Chili Burrito Bowl

A combo of hot and cool, ladle warm Instant Pot Pinto Bean Chili over rice. Add colorful grape tomatoes, half of a sliced avocado, a sprinkling of chopped green onions, and a hunk of Buttermilk Cornbread.

Pinto Bean Chili Nachos

Spread layers of tortilla chips on a sheet pan, top with dollops of Instant Pot Pinto Bean Chili and layers of shredded cheese. Broil until browned, and sprinkle with grape tomatoes, avocado, green onions and cilantro.

Mediterranean Bowl

A colorful mixture of White Bean Hummus, Collard Greens, and rice (served cold or room-temp — your choice), plus grape tomatoes, olives, and crostini – which are great for dipping/spreading the hummus.

Hummus & Greens Wrap

White Bean Hummus, Collard Greens, julienned bell peppers, and feta, all wrapped up in a large tortilla and served with crunchy crudité like celery sticks and baby carrots.

Cowboy Caviar Pasta Salad

Mix Cowboy Caviar with cold pasta and additional chopped cilantro for a fast, easy lunch.  (The Cowboy Caviar marinates in a nice dressing. Be sure to scoop some  dressing from the bottom of the storage container to toss with the pasta.) A sprinkling of feta cheese is a nice addition.

Peas & Greens Trio Bowl

Cowboy Caviar, Collard Greens and Buttermilk Cornbread, all in one bowl. (Served cold or room-temp – your choice.)

Peas, Greens & Hummus Pita Sandwich

Line a pita pocket with White Bean Hummus, and fill with Collard Greens and Cowboy Caviar for a quick bite.

Whether you’re vegan or vegetarian, or simply interested in adding more meatless bean recipes to your regular rotation, you’ll want to stash these delicious dishes in your back pocket. From versatile basics and hearty soups to bean salads, dips, and a red beans & rice favorite — these recipes offer up a lot of flavorful bean goodness without the meat.

Instant Pot White Beans

This foolproof Instant Pot recipe is perfect for flavorful beans that can be enjoyed as is, or used in dishes like White Bean Hummus, White Bean Pesto Pasta, and White Bean Veggie Burgers.

Cajun Caviar

Serve with chips as a dip, over greens as a salad, or wrapped up in a tortilla for quick lunch. Works well with any combo of Camellia Brand beans and peas you like.

White Bean & Spinach Soup

Fresh sprigs of thyme and rosemary make this soup fragrant, while wilted leafy greens add a pop of color. Warm and satisfying!

Hummus

A classic recipe for traditional hummus, made with fresh lemon juice and tahini. Because homemade is always better than store-bought, and saves money, too.

Vegetarian Louisiana-Style Red Beans & Rice

Liquid smoke adds wonderful savory flavor to meatless red beans & rice. Remember, a little goes a long way!

Blackeye Pea Salad

A delicious recipe from our friend, Chef Jennifer Hill Booker, this dish comes to life with a tangy apple cider vinaigrette and red pepper flakes.

Beans & Greens Soup

We say any beans & greens mixture is a match made in heaven, and this soup is no exception. This brilliant “master” recipe is meant to be personalized to your tastes.

Instant Pot Black Beans

This versatile recipe makes flavorful beans that can be served over rice with your favorite toppings — or used in other vegetarian dishes like Black Bean Quinoa Salad, Black Bean Hummus, and Black Bean Burgers.

Vegetarian Pinto Bean Chili

One of the easiest chili recipes around, this one comes together quickly and will stick to your ribs.

Flourless Black Bean Brownies

A vegetarian treat that’s rich, fudgy, and yep, features black beans.

Abita Springs is a quaint village deep in the piney woods of the North Shore of Lake Pontchartrain, about 45 minutes from New Orleans. Once a spa town where New Orleanians came to escape the summer heat and swim in the many local springs, it retains not only its 19th-century architectural charm but also its old-timey general store, right in the town’s CBB (central business block). With an emphasis on local tradition, Artigue’s Abita Market is a family business that serves the little community’s loyal residents, many of whom live in historic Victorian cottages close enough to walk to the store. Customers also include cyclists passing by on the nearby Tammany Trace bike path and day-trippers from New Orleans who come to check out the town’s attractions, including the quirky UCM Museum and the local Abita Beer microbrewery. 

A Small Town with Big Flavor

In addition to the grocery essentials required in any small Louisiana town, like Cajun spices, T-Rey’s local andouille sausage, spicy boiled peanuts and plenty of red beans, lima beans and blackeye peas, Artigue’s also offers a fresh daily specials menu, brought to life by chef Trey Herty. The menu features a rotation of classic Louisiana hot plates and po-boys plus local family recipes like Mom’s Red Beans and Rice with Pickled Meat, T-Rey’s Smoked Boudin, Louisiana Catfish Meuniere and Artigue’s famous Chicken and Smoked Sausage Gumbo. And not to be missed are the side dishes, from tasty Boudin Balls with Pepper Jelly Dipping Sauce to Stewed Green Baby Limas, Baked Yams and Collard Greens.

Artigue’s Red Bean Secrets Revealed

The menu at Artigue’s evolves along with the seasonal produce that’s locally available, while also staying true to New Orleans traditions such as Red Beans and Rice on Mondays. Sometimes the menu is more Cajun and other times it’s more Creole, but at Artigue’s it’s always Louisiana. So how does Artigue’s do red beans? Chef Trey essentially follows his mom’s recipe and adds in a few “chef hacks” along the way. (His mom, Reba, makes the best red beans he’s ever had.) For seasoning meat he uses products he developed – T-Rey’s Specialty Meats Smoked Sausage and Pickled Meat – which customers can also buy in the store. Chef Trey always browns the sausage in a separate pan and deglazes the pan with vegetables to impart a rich umami flavor to his red beans, and he keeps the spice lineup simple and classic: salt, black pepper and cayenne, with garlic added at several different stages of the cooking process and a couple of dashes of Louisiana Hot Sauce when serving. Can’t get much more Louisiana than that!

White Bean & Spinach Soup

Warm and satisfying, this soup gets its bright flavor and color from fresh spinach, lemon juice and red pepper flakes.

Tuna White Bean Salad

Make a batch of Instant Pot White Beans, and then use some in this yummy tuna white bean salad. A great go-to for healthy lunches.

White Bean Hummus

A tasty, healthy snack for dipping veggies or spreading on crackers. Making your own hummus is a money-saver, too.

Instant Pot Black Beans

The quickest, easiest way we know to cook a whole lotta black beans that you can then use in delicious dishes all week long.

Black Bean-Stuffed Sweet Potatoes

If you’ve never considered or tasted the combo of black beans & sweet potatoes, you’re in for a treat. Especially when they’re loaded up with Greek yogurt, cilantro, and avocado.

Slow Cooker Vegetarian Red Beans

You can have your Mondays and eat them, too. We promise you won’t miss the meat in these simple, creamy red beans.

Vegetarian Lima Beans with Mushrooms

The secret to this dish’s amazing umami flavor is dried mushrooms.

Chipotle Pinto Bean Tortilla Soup

Make a big pot of this hearty soup, and then reheat during the week for quick and satisfying lunches.

Cowboy Caviar with Blackeye Peas

This beloved blackeye pea dish is easy to throw together and soaks up great flavor from a red wine vinegar & olive oil dressing. It’s addictive!

Blackeye Pea Pimento Cheese Nachos

Loaded Beef & Bean Chili Nachos

Slow Cooker Beef & Bean Chili

Slow Cooker White Bean & Chicken Chili

Skinny Red Bean Dip

Fresh Two-Bean Salsa

Curt Guillorys Cajun Hummus

Slow Cooker Refried Bean Dip

Cowboy Caviar

Cajun Caviar

Instant Pot Southern Large Limas with Ham Hocks

Instant Pot South-Louisiana Style White Beans & Rice

Slow Cooker Red Beans and Rice

Blackeye Pea Salad

This delicious recipe from Chef Jennifer Hill Booker is a real crowd pleaser, no matter what the occasion. A slightly different take on the ever-popular Cowboy Caviar, it features cooked Camellia Brand Blackeye Peas, fresh thyme, parsley, red and green bell pepper and a tangy apple cider vinaigrette with a touch of honey and red pepper flakes. Serve it with big Frito scoops, crackers, and chips and watch it disappear.

White Bean Antipasto Salad

A colorful, refreshing dish that’ll step up your appetizer game, our White Bean Antipasto Salad pairs deliciously with a spread of salami, olives, almonds, cheeses, crackers and crostini — offering a little something for everyone. (In fact, you can make a meal out of a platter like this.) A mix of cooked Camellia Brand Great Northern Beans, carrots, tomatoes, yellow bell pepper and celery, it features red wine vinaigrette, fresh basil & parsley (but you can use whatever leafy greens you have on hand), and just a touch of dried Italian seasoning. Serve it chilled or at room temperature and enjoy.

The Best Baked Beans

A favorite recipe from food personality Poppy Tooker, The Best Baked Beans feature Camellia Brand Great Northern Beans, bacon, brown sugar, and molasses and are cooked on the stovetop and then baked in the oven — low and slow. Totally worth the wait, this pot of beans is nothing short of creamy perfection. Everyone will love ’em alongside grilled sausage, barbecue chicken, coleslaw, potato salad and cornbread!

Stewed Tomatoes, Corn & Peas

Another classic summer recipe from Chef Jennifer Hill Booker, this simple dish allows the goodness of fresh produce to really shine. Featuring 1 1/2 pounds fresh tomatoes, 2 cups fresh corn kernels, onion, garlic, vegetable stock and Camellia Brand Crowder Peas, this colorful, delicious favorite is so good, folks will ask for seconds. A green salad, crusty bread, and grilled chicken round out a wonderful meal.

Succotash with Tarragon and Creme Fraiche

A luscious concoction of cooked Camellia Brand Green Baby Lima Beans (or regular Baby Limas), hickory-smoked bacon, sweet onion, fresh corn kernels, heavy cream and fresh tarragon, this summer-must Succotash is downright heavenly. Do right by this dish, and be sure to serve it alongside fried chicken and cornbread.

Summer fun is on the menu with all-round great dishes like these that are sure to please. Your friends and family will no doubt eat ’em up. And keep coming back for more.

Chili is a hands-down favorite for football-watching, tailgating, block parties, family get-togethers, and potlucks — and it’s one-pot comfort food that feeds a hungry crowd.

But chili is also the absolute perfect topping for so many other favorite foods. Add chili to nachos? Check. Chili-stuffed baked potatoes? Yum. On top of spaghetti and hot dogs? Yes, please.

Hearty chili, chock-full of healthy bean protein and fiber, adds so much flavor, texture and wholesomeness to foods that need a little dressing up. So make a big batch of one of these favorite chili recipes (or heat up leftover chili), and serve it on top of a base that could use some extra oomph. Or better yet, let friends and family pile it on, along with other toppings like shredded cheese, sour cream, chopped onion and more. Adding chili to any of these favorite dishes will bring new life and big flavor to old stand-bys.

Loaded Nachos

Top layers of tortilla chips with Beef & Black Bean Chili and plenty of shredded cheese. Stick ’em under the broiler, and when the cheese is all melted and gooey, sprinkle generously with grape tomatoes, cilantro, green onions, and diced avocado. Add a few generous dollops of sour cream so that nachos can be pulled apart and dipped in for extra creamy flavor. It’s the chili that really takes these nachos over the top.

Chili-Stuffed Baked Potatoes

Whether you prefer russett or sweet potatoes, bake up a batch of big, fluffy potatoes and set up a baked-potato bar. Make 3-Bean Vegetarian Chili in a slow cooker or on the stovetop, and fill bowls with additional toppings like shredded cheese, green onions and crumbled bacon. Then let everyone get busy toppin’ their own tator. A great way to do gameday!

Chili Spaghetti

Cincinnati-style chili is a delicious, authentic Midwestern dish – and with our Southern roots, it’s one we appreciate from afar. It’s traditionally served over pasta and topped with chopped onions, shredded Cheddar cheese, refried beans or kidney beans, and crushed oyster crackers. In homage to the idea of Cincinnati-style chili, try topping cooked spaghetti with Slow Cooker Hearty Bean, Beef & Sausage Chili, and add cheese, onions and the ever-popular Southern cracker – saltines of course, crushed. Sounds yummy to us.

Chili Dogs

This one is pretty straightforward, but if you’ve got kids or need to serve a kid-friendly spread, chili dogs are tough to beat. Make a huge pot of chili for the adults, heat some hot dogs and buns for the kiddos, and serve the two together! Set up your favorite toppings alongside the dogs and the chili, and let ’em go to town. Nothing’s as classic or as finger-lickin’ good.

Great for serving a holiday krewe or potluck get-together,  the slow cooker can do the heavy lifting on cooking, while you prepare the fun. From appetizers to mains, we’ve got you covered with no-fuss slow cooker favorites to feed a crowd.

Slow Cooker Lima Beans & Ham

Slow Cooker Cheesy Refried Bean Dip

Slow Cooker Red Beans & Rice

Slow Cooker Beef & Black Bean Chili

Slow Cooker Blackeye Peas 

Slow Cooker Charro Beans

Treat yourself like Mardi Gras royalty, and indulge in the most delicious dishes of the season. We believe in celebrating carnival by cooking up a storm, taste-testing as many different king cakes as you can, and decorating your house in purple, green, and gold! To get in the spirit, check out some of our favorite recipes.

Jay Ducote’s Red Beans & Rice Balls

Jay Ducote’s Red Beans & Rice Balls offer up a fresh, new twist on red beans & rice. In this recipe, Jay’s inventive take on the classic (made with our signature Red Kidney Beans) is served with BBQ Aioli and Pickled Red Onions. These beauties will disappear as fast as you can make them. A food blogger, radio host, chef, and culinary personality, Jay knows his Louisiana cooking, and this amazing recipe doesn’t disappoint.

Smoky Bloody Mary

A good Bloody Mary with all the fixins’ is a must for any self-respecting Mardi Gras reveler, and this recipe gets it right. Featuring building blocks like vodka, tomato juice, celery salt, Worcestershire, and horseradish — plus savory, smoky accents provided by a few dashes of Tabasco Chipotle Pepper Sauce and a rim of smoked paprika and kosher salt — this Smoky Bloody Mary will get the party started. Garnished with celery, bacon, pickled okra, cornichons and olives, it’s like a meal in a cup!

Cajun Caviar

This Cajun Caviar from Louisiana Cookin’ is a healthy, lightened dip that combines cooked Green Baby Lima Beans, Crowder Peas and Lady Cream Peas — along with tomatoes, peppers, red onion, corn and cilantro — in a white wine vinegar and lime juice dressing. Great when served with tortilla or corn chips, it’s a versatile recipe that’s easy to change based on your tastes. You can use different beans and peas, add avocado, or spice it up with hot sauce. Any which way you tweak it, it’s sure to get gobbled up.

Curt Guillory’s Cajun Hummus

Curt Guillory’s Cajun Hummus uses our Red Kidney Beans in place of the traditional Garbanzo Beans — but that’s not what makes this hummus Cajun. True Louisiana flavors are what do the trick. Instead of traditional tahini paste, the recipe uses pecan butter, the red beans are cooked with onions and garlic, and cubed tasso gets stirred in to the final dip along with sliced green onions. Serve with fried pork rinds for even more Cajun flavor! Give it a try, and you won’t be sorry.

Skinny Red Bean Dip

Skinny Red Bean Dip is a quick and easy appetizer that also uses our Red Kidney Beans in an unexpected way. Cooked, tender red beans are processed till smooth along with salsa, light cream cheese, and reduced fat cheddar cheese. Serve it up with crackers or chips, and make everyone happy.

Slow Cooker Cajun White Bean and Sausage Soup

Nothing lets you get on with the business of having a good time like a hearty, flavorful one-pot wonder – full of creamy Camellia beans. So easy and delicious, this Cajun White Bean and Sausage Soup checks all the boxes. Follow it up with a big slice of king cake, and you’ll be in Mardi Gras heaven.

New Orleans-Style Red Beans & Rice

The quintessential dish for celebrating Mardi Gras is our classic New Orleans-Style Red Beans & Rice, of course. It just doesn’t get any better than this! Let its slow-simmering goodness usher in the spirit of carnival you’re craving.

Still hungry? Get more Mardi Gras food, fun and festivities.

White Bean, Sausage and Tortellini Soup

White Bean, Sausage and Tortellini Soup is a great weeknight dinner because it cooks quickly and easily in an Instant Pot or multi-cooker. Featuring Italian turkey sausage, Great Northern Beans, fresh cheese tortellini and baby arugula, it’s got all the makings for pleasing kids and adults alike — and packs a nutritious punch. Just add a loaf of crusty bread, and dinner’s ready. The next day, fill a thermos with leftovers for a hot and filling school lunch.

Beans and Greens Soup

Beans and greens is a classic Southern combination, and a soup version is a delightful way to experiment with those ingredients. Our master recipe features basic guidelines and quantities and is meant to be personalized to your taste, encouraging you to try different varieties and combinations of beans, vegetables, greens, broth and seasonings. And whether you make it vegan, vegetarian or with chicken or beef broth, you’ll love the end result. 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.

Split Pea and Ham Soup

You’ll love this heartwarming Split Pea and Ham Soup from our friend Mary Foreman at DeepSouthDish.com. Chopped onion, celery and carrot are cooked in bacon fat and combined with Green Split Peas, herbs, stock, a meaty ham bone or smoked ham hocks, and then simmered over low heat till the peas are broken down and thick. For over-the-top “croutons”, we made a grilled cheese sandwich with smoked gouda and sourdough bread, cut it up into tiny squares and added a sprinkle of them on top — along with crispy bacon crumbles. Talk about feeling all warm and toasty inside.

Yellow Split Pea & Butternut Squash Stew

Creamy, hearty and filling with a bright blend of spices and seasonings, our vegan Yellow Split Pea & Butternut Squash Stew is an aromatic dish similar to Dal. And its big flavor comes from the use of curry, turmeric, cumin and cinnamon. Along with onions, carrots, garlic and fresh ginger, the combination of spices and vegetables with the Yellow Split Peas and butternut squash make for a wonderful stew. A sprinkled of pepitas on top, and freshly mashed avocado toast alongside it add color, crunch and healthy fat – creating a super healthy meal.

Beef & Lentil Stew

Hearty and comforting, this Beef & Lentil Stew is a true crowd-pleaser. A great dish for Sunday dinner that’ll reward you with leftovers during the week, it uses boneless beef chuck cut into 1-inch cubes, along with celery, carrot, onion, spices, beef broth, diced tomatoes and Lentils. A bit of red wine and fresh Italian parsley are stirred in at the end for wonderful flavor. The meat gets tender, the lentils creamy, and the whole thing offers up delicious stick-to-your-ribs goodness.

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. 

Ingredients:

• 2 cups cooked rice
• ¼ cup cooked Camellia Brand Pinto Beans
• 4 green onions, thinly sliced
• 2 tablespoons cilantro, chopped
• ¼ teaspoon cumin
• ¼ teaspoon salt
• ½ cup flour
• 2 teaspoons baking powder
• 2 eggs
• 2 teaspoons hot sauce
• 2 quarts in a 5 quart potoil for deep frying

Football-watching is the perfect excuse to get together with family and friends and dig into delicious eats that make spectating more fun. From popular preseason openers like Loaded Nachos, Cajun Caviar, and Slow Cooker Cheesy Refried Bean Dip, to main event dishes like Cajun Jambalaya and Slow Cooker Red Beans & Rice, these easy-to-make and easy-to-serve favorites will have fans cheering for more!

Loaded Beef & Bean Chili Nachos

Cajun Caviar

Slow Cooker Cheesy Refried Bean Dip

Mosquito Supper Club Shrimp Jambalaya

Slow Cooker Red Beans and Rice

Slow Cooker Charro Beans

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:

• 4 cups cooked Camellia Frijoles de Olla
• 12-16 corn tortillas
• 2 pounds chicken breast cooked and shredded
• Queso fresco to taste
• Sour cream to taste
• 4 tbsp oil

Ingredients:

• 3 cups of room temperature or hot cooked Frijoles de Olla
• 1 cup bean cooking liquid
• 2 chipotle peppers in adobo
• Tortilla chips
• Queso fresco to taste

https://www.facebook.com/CamelliaBeans/videos/10155151781091231/

Eat, Drink & Vote for Your Favorites

This year, join us at Top Taco — a culinary extravaganza where you can sample unlimited gourmet tacos and unlimited signature cocktails created by 50+ New Orleans restaurants! Taste, enjoy and then vote for your favorites in four award categories, including: Top Creative Taco, Top Traditional Taco, Top Margarita and Top Creative Cocktail. With amazing live music from Los Poboycitos, The Iguanas, Otra and Muevelo, creative tequila lounge areas, and some of the best chefs and mixologists in the city, Top Taco is the can’t-miss festival this spring. Proceeds from the event benefit One Heart Nola, an organization that serves children in need. And Camellia Beans is excited and proud to be a presenting sponsor. Be sure to get tickets and join us!

Date & Time: Thursday, March 15, 6-10 pm

Location: 1 Canal Street, Woldenberg Park, New Orleans, LA

Chef Guillermo Peters of Canal Street Bistro

This year at the Camellia tent, meet two great local chefs as they offer up delicious top tacos made with Camellia beans. The first is Chef Guillermo Peters of Canal Street Bistro, a restaurant that serves refined global cuisine in the heart of Mid-City. His Mexican and German roots make taco magic, and he’ll be serving authentic favorites like Frijoles de Olla, Enfrijoladas and Chipotle Bean Dip.

Chef Guillermo Peters of Canal Street Bistro

Frijoles de Olla

Enfrijoladas

Chipotle Bean Dip

 Chef Lindsey McLellan from El Pavo Real

Also featured at the 2018 Camellia tent will be Chef Lindsey McLellan of El Pavo Real NOLA, a family restaurant in Broadmoor that offers authentic, affordable, scratch-made Mexican food. Chef McLellan, whose husband is Mexican, cooked at several Mexican restaurants in New York before her long stint at the local Spanish restaurant Lola. The mystery tacos she’ll be serving won’t disappoint, so come taste and vote! In the meantime, check out the Black Bean Soup on the restaurant’s menu, garnished with crema, green onion and tortilla strips, and shown below — as well as the brisket tacos — a dish that Chef McLellan occasionally serves as a delicious daily special.

El Pavo Real – Brisket Tacos and Black Bean Soup

Chef Lindsey McLellan and Chef Mario Aranda of El Pavo Real NOLA

Camellia Red Beans + Whole Grain Rice + Crystal Hot Sauce = Great Chips
Made with Camellia Brand Red Kidney Beans, Whole Grain Rice and a dash of Crystal® Hot Sauce, these chips offer a naturally N’Awlins flavor combo and of course, another great way for red beans & rice lovers to get their fix.

Bean Powered Chips — More Flavor, Protein and Fiber
Hola Nola’s Red Bean and Rice Tortilla Chips feature a higher level of protein and fiber than standard chips — even more reasons to love ’em! Perfect with dips, in nachos, or right outta the bag, they’re everything our fans could want in a tortilla chip.

Where to Buy
Get your hands on them at any Rouses Markets in Louisiana, Mississippi and Alabama.

Hola Nola & Camellia
“We wanted to marry the growing interest in traditional Mexican ingredients with a classic local dish. Everyone loves Red Beans and Rice made with Camellia Beans because they’re the most flavorful, and Crystal Hot Sauce adds just the right heat,” noted Kevin S. Holden, Founder of Hola Nola Foods — Louisiana’s only tortilla and tortilla chip producer.

“We love the artisan quality of Hola Nola® foods. And of course, we’re thrilled that New Orleans’ most soulful dish is recognized through these delicious Red Bean and Rice Tortilla Chips,” Vince Hayward said, CEO and 4th generation family owner of Camellia Brand Beans.

Start Dipping
Get Hola Nola’s Red Bean and Rice Tortilla Chips today, and start dipping with these great party dips:

Fresh Two-Bean Salsa

Cowboy Caviar

Hot 7-Layer Dip with Andouille & Bacon

Ingredients:

• Basic Slow Cooker Refried Pinto Beans
• 1 (8-ounce) package cream cheese, softened
• 1 cup sour cream
• 1 packet taco seasoning
• 2 cups shredded sharp Cheddar cheese
• 2 cups shredded Monterey Jack cheese

Whether you’re planning on hosting a holiday cocktail party, Secret Santa swap, neighborhood open house or just having friends over for a casual evening, these easy-to-make dips and snacks will create a delicious spread that’s festive, colorful and satisfying. From melty, cheesy Hot Spinach, Artichoke & White Bean Dip to cool and crunchy Tomato & White Bean Bruschetta, here are 5 great appetizers for any kind of holiday shindig! And the best part? They can all be made or prepped ahead of time, and then re-heated or assembled right before your guests arrive.

Hot Spinach, Artichoke & White Bean Dip

A new twist on the traditional spinach and artichoke dip, this delicious recipe is made even creamier and heartier with the addition of cooked Camellia Brand Navy (Pea) Beans or Great Northerns. A pinch of Creole seasoning and a few dashes of Tabasco Green Pepper Sauce give it a nice kick. It’s a real crowd-pleaser that’ll get eaten up in no time!

Tomato & White Bean Bruschetta

Cooked Camellia Brand Navy (Pea) Beans or Great Northerns make a wonderful base for this bruschetta when combined with grape or cherry tomatoes, olive oil, red wine 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 makes for a flavorful and simple appetizer.

Spicy Sweet Potato Hummus

This beautifully-tinted, sweet and spicy hummus comes together by combining our classic Hummus recipe with baked sweet potato, smoked paprika, cayenne pepper, and a few shakes of Tabasco Chipotle Pepper Sauce (or chipotle powder). Serve with fancy crackers and tortilla chips.

Black Bean Hummus

Our Black Bean Hummus swaps out the usual Garbanzos for Black Beans. Lime juice replaces lemon juice, and both cumin and smoked paprika add deep, smoky flavor. Don’t leave out the tahini — it has a delicate roasted flavor that adds richness and complexity. Plate it with loads of fresh chopped veggies and pita chips for a lovely presentation.

Skinny Red Bean Dip

Skinny Red Bean Dip is a quick and easy appetizer that uses Camellia Red Kidney Beans in an unexpected way. Cooked, tender red beans are blended till smooth with salsa, light cream cheese and reduced fat cheddar cheese. Let guests scoop it up with crackers or chips.

Ingredients:

• 1 teaspoon olive oil
• 1 (10-oz.) bag fresh baby spinach
• 1 cup packed fresh basil
• 1 cup cooked Camellia Brand Navy (Pea) Beans or Great Northern Beans, divided
• 6 ounces cream cheese
• 1 clove garlic
• 1/2 cup bean cooking liquid or chicken broth
• 1 (14-oz.) can artichoke hearts, drained and finely chopped
• 1/2 cup Parmesan or Asiago cheese, divided
• 3/4 cup shredded mozzarella cheese, divided
• Pinch of Creole seasoning
• Several dashes of TABASCO® Green Pepper Sauce
• Kosher salt
• Black pepper
• Chips and crackers

Ingredients:

Toppings

• 1 tablespoon extra virgin olive oil
• 1/2 pack of thick cut bacon, diced
• 1/2 lb. fresh Andouille sausage, casing removed
•  1 1/2 cups sharp Cheddar cheese, grated
• 1 cup pickled jalapeños, drained
• 1 1/2 cups shredded Monterey Jack cheese, grated
• 1 cup shredded Mexican Style Four Cheese Blend
• Cooking spray
• Chopped green onions
• Additional toppings to taste, such as sour cream and guacamole

Refried Beans

• 3 cups cooked Camellia Brand Pinto Beans
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon Creole seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/8 – 1/4 cup bean cooking liquid or water

Whether you’re all about hosting football parties in front of your big screen TV or doing it up right at tailgate get-togethers, you’ll love these delicious gameday winners with a Creole twist. Whatever the rivalries may be among your family and friends, it’s time to get serious about enjoying cocktails and decadent dishes that are deserving of this long anticipated season.

Check out these creative, indulgent recipes that incorporate classic Louisiana and southern flavors in new and totally unexpected ways. Like adding Andouille sausage and Creole seasoning to a hot bean dip, topping not-your-average nachos with gooey pimento cheese sauce and spiced blackeye peas, and adding ground pork and smoked sausage to red beans & rice and frying into bite-sized balls. Because there’s nothing better than giving your favorite football foods a new lease on life and a deep southern accent. Get ready to dig in.

Smoky Bloody Mary

A Smoky Bloody Mary with all the fixins’ is a must when you’re getting ready for a 12 noon game. Featuring standard building blocks like vodka, tomato juice, celery salt, Worcestershire, and horseradish — this recipe adds savory, smoky accents provided by a few dashes of Tabasco Chipotle Pepper Sauce and a rim of smoked paprika and kosher salt. Garnished with celery, bacon, pickled okra, cornichons and olives, it’s southern brunch in a cup.

Slow Cooker 7-Layer Creole Bean Dip

This spicy slow cooker bean dip comes from Louisiana girl at heart, Creole Contessa, and puts a new Louisiana twist on an old school favorite. First off, Creole seasoning, black pepper and garlic powder give the base layer of refried beans (made from cooked Camellia Brand Pinto Beans) a real kick that gets things going. Layers of sharp cheddar, pickled jalapenos, and Monterrey jack cheese take it up a notch. And then, Creole flavor goes over the top with layers of cooked spicy Andouille sausage and crispy bacon. Lastly, a generous helping of Mexican cheese blend melts over everything. But why stop there? This Slow Cooker 7-Layer Creole Bean Dip begs to be topped with chopped green onions, sour cream, and avocado. Oh, my. Add bowls of tortilla chips, and watch it get devoured.

Blackeye Pea Pimento Cheese Nachos

This dish is what happens when Tex-Mex and Southern flavors collide. Layers of tortilla chips are topped with a hearty, spicy mixture of browned ground turkey, Creole seasoning, spices, and cooked Camellia Brand Blackeye Peas. Then all that deliciousness is drenched in a creamy, homemade Pimento Cheese sauce with flavor for days — and studded with fresh jalapenos, grape tomatoes, and green onions. Run, don’t walk to these nachos.

Red Bean & Rice Sliders

Everyone knows that one-handed foods are a must at football parties, so that the other hand is free to hold a beer or cocktail. Which is why we love these Red Bean & Rice Sliders — an inventive New Orleans take on the mini burger. They’re lovingly made by combining cooked trinity vegetables, cooked white or brown rice, cooked Camellia Brand Red Kidney Beans, whole wheat bread crumbs, and seasonings in a food processor. Then they’re formed into itty bitty patties and browned in a hot skillet. Served dressed on brioche rolls, these cuties make for a little bit of Creole heaven in an all-new, one-handed form.

Red Beans and Rice Boudin Balls

Red Beans and Rice Boudin Balls combine the best of all worlds — delicious ingredients, a snackable size, and oh yes, crispy fried goodness. An incredibly tasty combo of cooked red beans and rice, smoked sausage, ground pork, and seasonings are formed into balls, rolled in corn flour and egg wash, and fried till golden. What more could you possibly want, other than a creamy sauce to dip them in? Yep, we got that, too.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice is the ultimate dish to round out your party spread. Full of smoked sausage and big flavor — it’s perfect for letting guests serve themselves. And the best part? You can leave the slow cooker on the “warm” setting all afternoon or evening, so it’s ready to go at any crucial gameday moment. You’ll fill lots of bellies with this dish, and keep ’em coming back for more.

So get on it, and put these recipes on your gameday to-do list — because a great party menu is the best offense.

How to Make Red Beans & Rice for a Tailgate or Football Party

What could be more befitting a tailgating party than a huge pot of creamy red beans to share with fellow football fans? Whether you’re all about celebrating at the stadium or hosting a football party at home — big pot cooking is the best way to cook a large batch of scratch-made red beans & rice that’ll feed a ton of hungry people. It’s also a great way to pass the time (beer in hand) with friends and family — before the game starts and takes center stage. From the enticing aroma of sautéing onions, bell pepper and celery, to browning the Andouille sausage in sizzling bacon fat, to the beans slowly simmering and thickening, your grand effort will draw a crowd of appreciative onlookers — those who know and love the tradition of perfectly seasoned red beans cooked to creamy perfection.

To make red beans & rice to feed 50 or so people, you’ll use the same ingredients you normally use, but in larger quantities and in a bigger cooking vessel. You’ll need a 50-qt. (or larger) seafood boil pot, a burner, propane and a wooden paddle. You’ll also need to allow for travel time (if you’re going to the stadium), plus a few hours to get set up, add the ingredients to the pot, bring it all to a boil, and simmer till tender. With a keg, cocktails, and appetizers at the ready, plus your favorite fight song and tailgating tunes, you’ll be ready to take on the challenge — with plenty of time to cook, socialize, and show off your creation. It’s a delicious feat that your guests won’t soon forget.

The key to successful outdoor cooking is all in the planning and preparation. Soaking 8 pounds of red beans is no small thing, so find the biggest food-safe containers you have, or invest in a large plastic bucket (easily found at restaurant supply or home improvement stores) that the entire batch can fit in.

The night before, in addition to soaking the red beans, dice the trinity, mince the garlic and slice the Andouille sausage. To make the cooking process easier, store everything in containers so they’re ready to go – whether you’re taking them in a cooler to the stadium, or just to your backyard.

You’ll also want to render the bacon fat the night before, by cooking a 1/2 pound of bacon in a skillet. (Cooking bacon slowly over low heat will provide you with a higher yield of bacon fat.) Remove bacon from skillet, carefully pour the bacon grease into a non-plastic jar, and store in the fridge. It will solidify overnight, making it easy to scoop out the next day and add to the pot.

First, the sausage is browned in bacon fat, and then the vegetables get added.

Nothing like the aroma of six cloves of freshly minced garlic hitting the trinity…

Two gallons of water and soaked red beans are added to the pot, along with seasonings.

Raising the heat to medium-high allows the pot to come to a boil. (This could take 30 minutes or so, depending on the heat conductivity of your pot.)

Once the beans come to a boil, reduce heat, cover and simmer on low for 2 hours or until the red beans are tender, stirring occasionally. Throw a football around to kill some time. And smash some beans against the side of the pot for added creaminess.

Cheering on your favorite team is a communal experience, and you and your fellow fans need a hearty, delicious meal everyone can agree on, no matter the rivalries. By focusing the revelry around a pot of creamy red beans and hot cooked rice, you’ll score big points and keep ’em coming back for more.

Red beans & rice is exactly the kind of always-popular, substantial dish that’ll keep a tailgate or football party going all day long.

Be sure to round out your party spread with bowls of chips, dips, finger foods, and more. Put your lucky jersey on and get ready for some football!

RED BEANS AND RICE FOR 50

• 8 lbs. Camellia Brand Red Kidney Beans
• 1/4 cup bacon fat
• 5 lbs. Andouille sausage, sliced into 1-inch discs
• 6 yellow onions, diced
• 4 green bell peppers, diced
• 6 stalks of celery, diced
• 6 cloves garlic, minced
• 5 bay leaves
• 1 (1-ounce) container white pepper
• 1 (.7-ounce) container dried thyme
• 2 bunches green onions, chopped
• 1 cup fresh parsley
• 2 gallons of water
• hot sauce, salt and pepper and hot cooked white rice (see rice recipe below)

Soak the red beans overnight. The next day, drain and rinse the beans thoroughly.

Put a 50-qt. seafood boil pot (without the steamer basket) on the burner, and use propane to bring it to medium heat. Add the bacon fat. Once the bacon fat is melted, add the 5 pounds of sausage to the pot and brown.

Once the sausage has started to brown, add the onions, green bell peppers, celery and garlic, and keep stirring with the wooden paddle until the onions are tender and translucent. Carefully add the 2 gallons of water to the pot along with the red beans, bay leaves, white pepper and dried thyme. Raise the heat to medium-high, allowing the pot to come to a boil. (This could take 30 minutes or so, depending on the heat conductivity of your pot.)

Once the red beans are at a boil, reduce heat and cover; simmer on low for 2 hours or until the red beans are tender, stirring occasionally. Once the beans are tender, smash some against the side of the pot for added creaminess. Remove bay leaves.

Before serving, stir in the chopped green onions and fresh parsley.

PRO TIP: When cooking in a big pot over a centered, narrow heating element, you need a utensil with a flat head (like a wooden paddle) that lets you scrape the bottom of the pot as you cook, so that it doesn’t burn. If the sausage and vegetables start to stick while cooking, add more bacon fat or a few glugs of olive oil.

PRO TIP:  If there’s too much liquid in the pot, raise the heat back up to a rolling boil to burn off some of the liquid. After letting the pot boil for 10-15 minutes, reduce heat, and let simmer for 20 minutes.

PRO TIP: To make it a memorable experience, add a bottle of beer to the pot when you add the red beans.  The yeast in the beer will help thicken the pot and give the beans a unique flavor.

Serves up to 50 people.

PARTY RICE

• 15 cups of white rice, divided
• 30 cups of hot water, divided
• 8 tsp salt, divided
• 1/4 cup butter, divided
• 2 (9×13) aluminum pans
• aluminum foil

Preheat oven to 350 degrees. Pour half of the hot water into each of the two 9×13 aluminum pans along with half of the rice, salt and butter. Tightly wrap each aluminum pan with the aluminum foil.

Place both pans in the oven for 45 minutes. Remove and let rice sit for at least 10 minutes, untouched before checking. Fluff rice with a fork. Reseal with aluminum foil until ready to serve with cooked red beans.

PRO TIP: Give yourself about an hour to prepare and cook the rice. Bring outside to serve with the red beans.

Recipes by Eric Olsson

Cowboy Caviar

Cool and refreshing, Cowboy Caviar combines chilled, cooked Camellia Brand Blackeye Peas, tomatoes, bell peppers, red onion, and cilantro in a tangy red wine vinaigrette. Great as a hearty dip served with tortilla or corn chips, it’s also delicious alongside grilled chicken, burgers, or seafood. It’s a versatile recipe that’s easily tweaked to please regional palates — you’ll see similar recipes named Texas Caviar, California Caviar, Mississippi Caviar and more. Some add corn or avocado, and some substitute Pinto Beans, Black Beans, or Red Kidney Beans for the blackeye peas. No matter how you throw it together or make substitutions, you can’t go wrong. Cowboy Caviar is a crowd-pleaser — and before you know it, it’s all scooped up and gone.

Cajun Hummus

Hummus is a popular go-to snack or appetizer any time of year, but its cool creaminess is irresistible when the temperature rises. Curt Guillory’s Cajun Hummus recipe really ups the ante by substituting Camellia Brand Red Kidney Beans cooked with onion and garlic for the usual Garbanzo beans, and easy, homemade pecan butter for traditional tahini paste. (Simply whir pecans in a food processor until a paste/butter forms. Talk about amazing depth and flavor.) Creole seasoning also adds zing to the hummus, and diced tasso and chopped green onions are stirred in right before serving to really take it over the top – especially when you serve it up with fried pork rinds! Believe it or not, the base recipe is vegan and very flavorful – so if you prefer to leave out the tasso, you’ll still end up with a great-tasting red bean hummus to serve with crackers, chips, and more.

Marinated Blackeye Peas

Marinated Blackeye Peas create a beautiful salad when served on a bed of red romaine lettuce. Mixed with chopped onion, bell peppers, cilantro, red wine vinegar, olive oil, and sliced, hard-boiled eggs, quick-cooking Camellia Brand Blackeye Peas take on great flavor as they marinate in the fridge for a few hours. Pack the mixture in individual containers for lunch on-the-go, or bring to a potluck to enjoy with friends. Either way, it’s fresh and delicious — perfect for warm summer days.

Tuna White Bean Salad

Tuna White Bean Salad is one of those simple, versatile recipes that’s great as a sandwich filling, on a toasted bagel, eaten with crackers, or piled high on a salad. A healthier twist on traditional tuna salad, it’s mayo-free — instead combining canned tuna with cooked, cooled Great Northern beans, chopped red onion, grape tomatoes, olive oil, red wine vinegar, and fresh herbs (a must), such as basil or parsley. You won’t believe how light, tasty, and colorful tuna salad can be; plus, it keeps well in the fridge for up to a week and makes a quick lunch or dinner.

Southern Summer Succotash

Southern Summer Succotash is a delicious recipe that hails from our friend Mary Foreman over at DeepSouthDish.com. Succotash traditionally features a mix of baby lima beans, corn, and onions, but this recipe makes good use of a bounty of ripe summer vegetables like corn on the cob, tomatoes, bell peppers, Vidalia onions, okra, and of course, the creamy goodness of Camellia brand Baby Lima Beans. The vegetables are cooked in bacon drippings, which imparts deep, savory flavor, and butter and fresh parsley are stirred in right before serving. It’s a beautiful sight to see — and a delightful dish to serve friends and family.

Make the most of casual summer eating with these wonderfully fresh and lively recipes.

Known for its nutritional, medicinal, and flavor benefits, garlic is a natural superfood that’s a part of culinary traditions around the world. Considered both an herb and a vegetable, garlic is part of the bulbus allium family and consists of a bulb and multiple cloves (often called a toe).

You can purchase garlic dried, jarred, or fresh, and use it in a multitude of different ways. Luckily, garlic is available all year round, but is freshest during the July – October months.

Garlic Packs A Flavor Punch

In both scent and flavor, garlic is easily recognized by the senses, and fresh garlic can add flavor to even the simplest of dishes. Utilized with beans, pasta and rice dishes, pizza, dips, spreads and more – garlic is an incredibly versatile ingredient that compliments many cooking styles.

Louisianians love strong flavor, so it’s no wonder this ingredient is a go-to essential for their beloved Louisiana-style Red Beans and more.

Cooking & Handling Raw Garlic

While simple, chopping or mincing garlic can be a sticky endeavor. Once the garlic has been removed from its casing, the release of sugars and oils can make it difficult to work with. The smell of garlic on your fingers can also linger for as long as a week! If you aren’t looking to wear a garlic scent, you can purchase a garlic press to cleanly and quickly mince garlic for recipes.

Garlic cooks very quickly, so it’s important to either add it when other ingredients are in the pot, or to start cooking it over low heat. Continuous stirring is also key, so that the garlic doesn’t burn. Burnt garlic produces a bitter scent and can leave a dish tasting less than delicious. So, do yourself a flavor favor and follow the above tips.

Storing Raw Garlic

Be sure to store any garlic in a dry and dark place, with a lot of air circulation. It’s recommended to store in a wire basket or mesh bag. It’s best to store garlic as an entire head, or bulb, because it lasts longer. Once you break a head of garlic, it immediately reduces the shelf life to just a few days. When intact, the head itself can stay fresh for many months under the right conditions.

If you have leftover fresh garlic, don’t fret! Bag it and store in the refrigerator, but be sure to use it as soon as possible to prevent it from sprouting and going bad.

Garlic Breath

Did you ever wonder why red beans and rice is often topped with parsley? Parsley is well known for taming the scent of most overly pungent flavors on the tongue, and often provides a nice visual accent to dishes. For red beans and rice, it’s no different. To help counteract the acidity of garlic and get fresher breath, chew on some parsley after a garlic-y meal.

Garlic Benefits

Cooking with garlic has a long-standing history around the world, but its medicinal benefits are known across cultures, as well. In the 1500s across Western Europe, garlic was often utilized to combat infection and served as a cure for the plague or smallpox. It was even used as an insect repellant. Throughout the course of many wars, its antiseptic properties were relied upon to provide relief and treatment for ailments like dysentery.

Garlic is incredibly nutritious, fortified with many B vitamins as well as folate, Vitamin C, calcium, iron, magnesium, manganese, phosphorous, potassium, sodium, and zinc. It’s proven to reduce cholesterol and is considered a cancer preventer when eaten raw daily.

It also doesn’t hurt that it can help fight a cold, and invigorates both hair and skin.

Vampires Beware:

The most famous of all garlic folklore is its association with vampires. This was popularised in the West by Bram Stoker’s classic novel Dracula, but it has long been a repellant of “bad souls” across Eastern European and Egyptian cultures.

Why garlic? Because of its healing possibilities and ability to repel insects, it’s believed that garlic placed around the neck or around the room will repel a vampire.

Check out bean recipes with garlic.

Frijoles de la Olla

This recipe uses pinto beans, onion, garlic and sea salt to create a versatile base dish that can be enjoyed as is, or used to make Frijoles Charros. Serve it with corn tortillas or fresh bolillos (French bread) to scoop up and absorb the delicious bean broth.

Frijoles Charros

Great northern beans are slow cooked with onion, garlic, pickled jalapeños, hot dogs, chorizo, and bacon for great meaty flavor. This dish is often enjoyed alongside carne asada (grilled and sliced beef).

Frijoles Borrachos

A standard at family gatherings, picnics, and cookouts, Frijoles Borrachos relies on pinto beans, bacon, dark Mexican beer, and a Serrano pepper for its deep flavor.

Bean & Bacon Breakfast Tacos

Scrambled eggs, crispy bacon, tender pinto beans, shredded cheese and chopped avocado fill your choice of grilled flour or corn tortillas, and make a hearty breakfast, brunch, or brinner that’ll leave everyone begging for more.

Pinto Bean Burrito Bowl with Avocado Cilantro Dressing

A burrito bowl is a healthy option, featuring a variety of tastes and textures. And it comes together easily for a tasty, filling lunch or dinner, combining cooked beans with all kinds of colorful accompaniments. Try shredded lettuce or cabbage, chopped cooked chicken, tomatoes, corn, crumbled cheese and a fast & fresh avocado dressing.

Fresh Two-Bean Salsa

With both black and pinto beans, corn, vegetables, cilantro, and lime juice, this salsa can be thrown together easily. For best results, make it at least 12 hours before serving, allowing the flavors to meld in the fridge. Then serve with tortilla chips, as a taco filling, or as a cold or room-temperature topping for grilled fish or chicken.

Easy Refried Beans

Homemade refried beans aren’t actually fried at all, and are incredibly easy to make. This recipe is vegetarian, getting its creaminess from olive oil and veggie broth, and its great flavor from onion, garlic, cumin, chili powder and a few drops of liquid smoke. Top with chopped red onion, cilantro and a little shredded Cheddar, and serve with your favorite chips, or wrapped up in a warm flour tortilla.

Vegetarian Black Bean & Rice Casserole

This colorful, satisfying vegetarian casserole is excellent either on its own with a green salad, or as a side dish to grilled meat, chicken, or seafood. Featuring beans, corn, rice, diced green bell pepper, chopped red onion, cream cheese, and various seasonings, it also makes a great taco filling. Fill warmed tortillas with the mixture, and let everyone top their own tacos with shredded cabbage or lettuce, salsa, cheese, and sour cream.

Smoked Chicken & Black Bean Enchilada Casserole

This is the perfect make-ahead party dish. Faster and easier than rolling and stuffing individual enchiladas, it’s made by creating layers of a chicken and bean mixture, a sour cream and enchilada sauce mixture, corn tortillas, and cheese. Whether you’ve got a big family to feed, or you’re gearing up for a gathering with friends, this one’s a real crowd-pleaser.

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.

Ingredients:

• Tortilla chips
• 1 cup prepared Beef & Black Bean Chili, warmed
• 1-2 cups shredded Cheddar and Monterey Jack cheese
• 1 cup halved grape tomatoes
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions
• 1-2 avocados, pitted and diced
• Sour cream

There are so many good reasons to make a big batch of hearty chili during the cooler months of fall. Football-watching parties, tailgating, block parties, family get-togethers, and potlucks — just to name a few. Chili is one-pot comfort food at its finest, feeds a crowd, and makes a great topping for everything from nachos and baked potatoes to pasta and hot dogs. When you bulk it up with healthy bean protein and offer lots of delicious toppings, chili is a complete meal in a bowl.

Our new chili recipes feature something for everyone: Beef & Black Bean Chili, White Bean & Chicken Chili, and 3-Bean Vegetarian Chili. The spice levels can be easily adjusted to suit your taste, there’s no need to cook the beans in advance, and we’ve got both stovetop and slow cooker versions of each recipe. Talk about easy entertaining! Oh, and don’t pass up our Loaded Nachos — a cheesy, must-have appetizer for any football gathering — made with a heaping helping of Beef & Black Bean Chili.

Beef & Black Bean Chili

This hearty chili is certain to become a game day favorite. Beef & Black Bean Chili calls for ground beef, but you can lighten things up by using sirloin or substituting ground turkey. With black beans and four different kinds of chilies — poblanos, jalapeno, chipotle powder, and fire-roasted green chilies — there’s a depth of flavor that’ll keep folks coming back for more. (Don’t be alarmed if you haven’t tried these chilies before. Just taste as you go to get the level of heat you like.) On a scale of 1-5, the spice level of the recipe as it’s written is a 3. Top with shredded cheddar, sour cream, and chopped green onions, and enjoy.

Get the Stovetop Beef & Black Bean Chili recipe.

Get the Slow Cooker Beef & Black Bean Chili recipe.

White Bean & Chicken Chili

Smooth yet robust flavors come together in this creamy White Bean & Chicken Chili. Mild enough to please everyone but substantial enough to satisfy, this recipe features smoked Hatch chilies (you can substitute roasted poblano chilies), cannellini beans, chicken breasts or thighs, smoked paprika, and a combo of cornmeal and cream that adds a super-velvety finish at the end of cooking. Top with shredded cheese, sour cream, avocado, and chopped fresh cilantro, and watch it get eaten up by all. On a scale of 1-5, the spice level of this recipe is a 2.

Get the Stovetop White Bean & Chicken Chili recipe.

Get the Slow Cooker White Bean & Chicken Chili recipe.

3-Bean Vegetarian Chili

Meat? They’ll never miss it. This 3-Bean Vegetarian Chili’s appealing flavor comes from smoked Hatch chilies (you can substitute roasted poblano chilies), a bottle of pale ale beer, red kidneys, cannellinis, black beans, and smoked paprika. The beer tends to add a warm maltiness, and the addition of extra olive oil at the end of cooking adds creaminess. Folks will want to dig in, for sure. On a scale of 1-5, the spice level in this chili is a 3.

Get the Stovetop 3-Bean Vegetarian Chili recipe.

Get the Slow Cooker 3-Bean Vegetarian Chili recipe.

Loaded Nachos

So easy and so good! Simply top tortilla chips with Beef & Black Bean Chili and plenty of shredded cheese. Stick ’em under the broiler, and when the cheese is all melted and gooey, sprinkle generously with halved grape tomatoes, chopped cilantro, chopped green onions, and diced avocados. Add a few generous dollops of sour cream so that nachos can be pulled apart and dipped in for extra creamy flavor. But watch out — before you know it, they’ll be gobbled up, and you’ll be making another batch.

Get the Loaded Nachos recipe.

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.

The Perfect Dish

Hummus is hands down the perfect dish to enjoy during the heat of the summer — when you’re craving something cool, creamy and delicious. It’s also incredibly versatile. Sure, you can serve it as a dip with pita, crackers and fresh veggies, but it’s also wonderful in a wrap or on a sandwich, dolloped on a salad, spread on a flatbread pizza, or tossed with hot pasta. And homemade hummus tastes so much better than store-bought. Once you realize how easy it is to whip up hummus from scratch, you’ll never go back. Read on for winning tips on how to make it great.

Insider Tips for Smooth & Silky Hummus

Tip #1: Soaking

Using dried garbanzo beans (also called chickpeas) to make hummus is key. (The canned variety just won’t give you the same great flavor.) But be sure to soak your dried garbanzos overnight first. They’re tougher than other beans and take longer to soften; soaking will give you a head start and shorten cooking time.

Tip #2: Baking Soda

Once you’ve got your soaked garbanzo beans covered with fresh water and simmering in a pot on the stove, add in a bit of baking soda. Baking soda works to tenderize both the skin and the bean, helping you achieve a silkier hummus texture.

Tip #3: Cook, Cook, and Cook Some More

Chefs who know their hummus swear by cooking the garbanzos until they’re practically falling apart. So, don’t cut your cooking time short. If you’ve soaked them first, simmering till very soft should take about 1-1.5 hours.

Tip #4: Heat Helps

The best time to make your hummus is when the garbanzos have just finished cooking and are still hot. This helps with extra creaminess, as well.

Tip #5: Cooking Liquid = Liquid Gold

Before draining, reserve the garbanzo bean cooking liquid (also called aquafaba). You’ll want to use it when blending the hummus (more flavorful than adding water). And it makes as an amazingly healthy vegan alternative to dairy and eggs.

Flavor Possibilities

Now that you’re ready to get cookin’, it’s time to consider all the flavor possibilities. Purists might want to stick with our traditional Hummus recipe. But if you’re willing to experiment, we’ve come up with amazing twists on our classic recipe that add color, flavor, health benefits, and fun – all with just a few additional ingredients.

Traditional Hummus

Whether you’re making hummus for the 1st time or the 50th, this foolproof recipe will become a hands-down favorite. With just the right proportions of olive oil, lemon juice, tahini, and garlic, the texture is right on (if you follow the tips above), and the flavor is fresh and deliciously balanced. And because the recipe calls for a pound of garbanzo beans, it yields about 6 cups of hummus. Which means there’s plenty to use in the recipe variations spelled out below, or simply plenty to snack on all week long. Note: the recipe doesn’t call for refrigerating the hummus before serving, but a lot of folks like it served cool vs. warm. Your call.

Avocado Cilantro Hummus

For a gorgeous green tint, even more fresh flavor, and additional heart-healthy fat, fiber, and potassium, try adding 1 ripe avocado, 1/3 cup fresh cilantro, and 1/2 lime, juiced to 2 cups prepared hummus. Whip it up in a food processor, and voilá — you’ve got a yummy new take on a classic. For a fast snack or lunch, warm a whole wheat tortilla, spread with Avocado Cilantro Hummus, top with fresh baby spinach and shredded carrots, roll up, and enjoy.

Spicy Sweet Potato Hummus

This beautifully-tinted orange version comes together with 2 small, baked sweet potatoes, 1/2 teaspoon smoked paprika, 1/4 teaspoon of cayenne pepper, and a few shakes of Tabasco brand Chipotle Pepper Sauce (or chipotle powder). Add all to 2 cups prepared hummus and whir till blended. Adjust seasonings to your taste, and try spreading Spicy Sweet Potato Hummus on a turkey sandwich or scooping it up with tortilla chips.

Balsamic Caramelized Onion Hummus

While Balsamic Caramelized Onion Hummus is slightly more involved, the result is totally worth it. Thinly sliced onions are slowly cooked down in olive oil, along with 1 teaspoon brown sugar and 1 tablespoon balsamic vinegar, until caramelized. Then a balsamic reduction is made by simmering 1/4 cup balsamic vinegar until it’s thick and syrupy. The caramelized onions are blended in a food processor, along with 1/2 teaspoon brown sugar and 2 cups prepared hummus. For a beautiful presentation and amazing flavor, serve Balsamic Caramelized Onion Hummus topped with extra caramelized onions and a drizzle of balsamic reduction — surrounded by fancy crackers and crudités. A fabulous way to entertain friends and family!

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.

Ingredients:

• 1 1/2 cups cooked Camellia Brand Red Kidney Beans
• 1 cup salsa
• 2 packages light cream cheese, softened
• 1 cup shredded reduced-fat cheddar shredded cheese

Hummus by Any Other Name.

Ah yes, hummus. The age-old dish that has taken the U.S. by storm. It’s rich. It’s tangy. It’s satisfying. It’s healthy. It’s … it’s … a bean dip.

That is to say, hummus is made of cooked, ground beans that are blended with various flavor-enhancing ingredients.

I have made a lot of hummus at home. So much so that I can say with good confidence that I can put Sabra to shame. I started to think about using other beans in place of chickpeas, and when red beans, those kidney-shaped little odes to Louisiana, came to mind, it was easy to connect the boudin balls to make this a bona fide Cajun dish.

What’s Cajun About Hummus?

How to make a Middle Eastern dish Cajun? Simply using red beans and adding some all-purpose seasoning is not what makes this hummus Cajun. This dish combines true Louisiana flavors together to make a dish that is not only Cajun, but incredibly good. It’s one of those dishes that draws people around. Keep the chips coming — you’re going to need them!

Instead of the traditional tahini paste, I used pecan butter. They are essentially the same thing, as both pecans and sesame seeds are seeds. Red beans and chickpeas are too, for that matter. When ground, the pecans surrender their oil and the result is a paste. The same is true for tahini.

Onions and garlic are used in the cooking of the red beans, which adds more depth of flavor and reminds me of a pot of simmering red beans and sausage — which is a mainstay in so many Louisiana kitchens, mine included.

Cajuns Can’t Help Themselves When It Comes to Smoked Meats.

Because this is a Cajun version, I added some tasso and finished with some sliced green onions to give the dish that unmistakable South Louisiana flavor. Tasso, as you may know, is highly seasoned, smoked ham. Cajuns can’t help themselves when it comes to smoked meats.

Hummus Considerations:

While using a pressure cooker is not mandatory here, it does make short work of cooking the red beans without sticking or attention. My Cuisinart electric pressure cooker rendered those dark red beauties to soft perfection, ready to be pureéd beans in 45 minutes flat.

While a mortar and pestle can be used to grind the pecans, a food processor does a flawless job in a fraction of the time.

Only use fresh lemons for the juice. Trust me, it makes a difference.

When it comes to red beans. I only use Camellia Brand. They are more consistent in size, have fewer broken or cracked beans, if any, and they simply taste better.

Ingredients:

• 1 pound Camellia Brand Red Kidney Beans
• 1 medium white onion, chopped
• 4-5 cloves garlic, chopped
• 1 1/2 cups whole pecans
• 1/2 cup olive oil
• Juice of two large lemons
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 1 tablespoon Creole seasoning
• 1/2 pound tasso, diced small
• 
1 bunch green onions, sliced

Directions:

1. Place the red beans in a heavy pot or pot of pressure cooker, rinse, and fill with enough cold water to cover the beans by one inch. Let soak for at least 1 hour, preferably 2-3 hours.
2. Add onions and garlic.
3. Cook until very soft. If cooking on the stovetop be sure to stir occasionally to avoid sticking and scorching.
4. While the beans are cooking, place the pecans in a food processor and process until a paste is formed. Scrape down the bowl as needed. Reserve to a small bowl for later use.
5. Allow the beans to cool until they can be safely handled.
6. Add the beans with cooking liquid, pecan butter, olive oil, lemon juice, cumin, salt, and all-purpose seasoning to the bowl of a food processor and process until very smooth, scraping down the bowl as needed.
7. Taste and adjust seasoning.
8. Stir in cubed tasso, reserving a small amount for garnish.
9. Top with sliced green onions and diced tasso.

A Cajun Flavor Explosion.

Pita chips are used to dip into traditional hummus. Cajun hummus demands pork skins. Don’t ask, just go with it.

Stay Hungry.

Recipe originally appeared in From the Boot

One of the best things about the holidays is getting together with family and friends. Celebrating over delicious dishes and drinks should be fun and easy. There are so many ways to host a great party that doesn’t involve hours in the kitchen. Here are some simple ideas to make your holiday get-togethers as enjoyable for you as they are for your guests.

Simplify What You Serve.

The key to simplifying things is making 2-3 dishes you’re confident are crowd-pleasers, and then rounding things out with purchased and prepared foods. Hit the deli section at your favorite grocery store for assortments of cheeses, meats, and olives, and pick up some marinated veggies from the salad bar. Throw in a sliced baguette, other attractive bakery breads, and some fancy crackers, and you’re good to go. Another great way to cut down on last-minute fuss is to prepare party dips that can be made a day or so ahead. Not only will you just need to transfer them into a pretty serving bowl on the night of your get-together, but most dips actually benefit from some time in the fridge so the flavors can marry.

Here are a few of our favorites:

Caesar-Style White Beans

Cowboy Caviar

Creamy Mediterranean Hummus

Spicy Sweet Potato Hummus

Tomato & White Bean Bruschetta

Limit the Libations.

Serving a signature holiday punch, champagne cocktail or keeping your offerings to self-serve beer and wine avoids the need for someone to play bartender all evening. Make sure to include some non-alcoholic choices for designated drivers or anyone else who doesn’t care to imbibe. Flavored sparkling waters can be just as festive with a few berries or other fruit garnish. Don’t worry about fancy glassware — you can find disposable versions of virtually every cocktail glass that exists — from flutes to punch cups.

Make the Mood Merry.

Stream a holiday music station to set the mood with the push of a button — freeing you to mingle with your guests. If you don’t have room for a full-size tree or other large holiday displays, some pine boughs arranged on the mantel or above picture frames will lend a festive air. Even better, most Christmas tree lots will give you all of the trimmed boughs you can carry for free. Plenty of votive or pillar candles scattered around the room will add a holiday look and scent.

Celebrate the Season.

By keeping things simple, you can focus on the true reason for the season — family, friends, and loved ones coming together to share food, drink, and the company of one another — whether it’s celebrating beloved traditions annually, or creating new traditions of your own. Remember, what really matters is that everyone has a wonderful time — including the host.

Happy Holidays!

—

The New Orleans Jazz and Heritage Festival is full of tough acts to follow. And when it comes to the red beans and rice served at Jazz Fest, legendary restaurateur Buster Holmes was perhaps the toughest act of all. But Judy Burks did just that, taking the reins from Holmes in the early 1970s and cooking up an empire built on Camellia beans that is still going strong today.

Judy Burks

At his namesake French Quarter restaurant, Holmes served his renowned red beans to everyone from Preservation Hall jazzmen to Louis Armstrong, Vincent Price, and Woody Allen. So he perhaps viewed his red-beans gig at the then-tiny Jazz Fest as just a sideline. He told organizers he would only cook 100 pounds.

Enter Judy Burks and her then-boyfriend Albert Sabi. The pair had worked the 1973 Jazz Fest serving up Cuban black beans based on a recipe from Sabi’s mother. However, as astonishing as it sounds today, the black beans were a hard sell, even as the couple doled out free samples on small plastic spoons. There were “not a lot of adventurous eaters in New Orleans” at the time, Burks recalled. “That looks like mud,” one fest-goer told her.

In the early ‘70s, only about 20 food booths were operating. When Holmes made it clear that 100 pounds of his famous red beans was all he was going to provide, Jazz Fest organizers wanted more. They approached Burks and Sabi about changing their beans from black to red. The couple agreed. Though Holmes eventually bowed out of the festival, he continued with his unquenchable gusto for life until 1994, when at age 89 he received a jazz funeral send-off worthy of red-bean royalty.

Camellia: “Always Good, So New Orleans”

Fifty years later, Burks is the Jazz Fest’s reigning queen of red beans. Locals and tourists alike feast on her definitive recipe at what has become the most famous music festival in the world. Burks has tinkered with the ingredients over the decades, but she says there has “always” been one constant: Camellia red beans. “No rocks, no mess, always good, so New Orleans,” Burks said of the product. She buys Camellia’s 25-lb. sacks and goes through an astounding 1,200 pounds every Jazz Fest!

Morris Douglas, Judy’s partner in Burks & Douglas, opening the 25-lb. bags of Camellia Red Beans

With roots in the Tangipahoa Parish town of Amite, as an eighth-grader Burks moved with her parents to the New Orleans suburb of Metairie and attended East Jefferson High School. She majored in art at Southeastern Louisiana University in Hammond and later earned master’s degrees from UNO and Tulane in English and fine arts, respectively. Over the years she has worked as a teacher and arts-program coordinator in the New Orleans public school system, and her paintings have been on display at local galleries.

Burks was headed off to Europe with boyfriend Albert when she got her first taste of Jazz Fest in 1973. Bitten by the bug, she and Albert realized that cooking at the fest could be a pretty decent part-time gig. In the early days, when the festival was only a single weekend, it was easy to run the booth. In later years, as Jazz Fest grew to encompass successive extended weekends, she managed to take time off without pay from the school system to work the fest.

It was during her job as visual-arts coordinator at the New Orleans Center for Creative Arts (NOCCA) that she managed to find the perfect sausage for her beans. Using the teachers lounge as a forum for a blind taste test, she rounded up several different brands and laid them out in tiny cups. The winner: Richard’s links from the Cajun town of Church Point, the brand she still uses today.

Years of Practice Yield “Perfect” Recipe

Burks feels that her recipe has been “perfect” for at least the past 10 years. On the road to perfecting her Platonic dish, over the years she’s learned a few tricks, including the power of white pepper. It’s “aromatic and blends well,” Burks said. She uses about five times as much white pepper as black pepper.

The spice rack of Jazz Fest Red Beans

As for rice, she now uses a parboiled product to avoid a “glutinous mess of overcooked rice.” For many years, following the advice of “some little old ladies from LaPlace,” she stored the rice in small individually prepared Ziploc bags to keep it fresh — until a fellow food vendor convinced her to switch to 5-gallon buckets for convenience’s sake.

For French bread accompaniment, her go-to brand is Leidenheimer of New Orleans. Burks also sells her own blackberry cobbler pie, and in earlier years, she offered iced tea.

Vegetarian fest-goers from around the world rejoiced in the 1990s when Burks made a major breakthrough: a meatless version of red beans. Many customers simply can’t believe that she conjures up such a robust flavor without using meat. Her secret: adding extra canola oil to enhance the dish’s creaminess. She now sells about one pot of vegetarian beans for every three pots of sausage beans.

Family: The Essential Ingredient

Over 50 years at Jazz Fest, Burks has witnessed and weathered many changes. On a personal level, her original partner in the business, Albert, passed away in 1987. “I did the ’87 festival by myself,” Burks recalled.

Ingredients for each large pot of Red Beans are prepped and stored in bags – parsley and green onions are being prepared above.

Burks & Douglas Is Born

But serendipity soon struck when she encountered a former student from her first year as a teacher. “He started out coming to help me in the kitchen, then he’d help out in the booth. Now Morris Douglas and his sister, Pam, are full-time partners,” Burks told The Times-Picayune in 1999.  The business is now known as Burks & Douglas.

You might say that family is another key ingredient to Burks’ red beans. Burks’ life partner, a sculptor, also helps out at the booth, specializing in the blackberry cobbler. And partners Morris and Pam Douglas have several relatives active in the business.

Pam Douglas, Morris Douglas, and Judy Burks

“My partner’s son basically grew up in the booth,” Burks said. “I can remember when he was 8 years old, saying, ‘Can I work here?’ And I said, ‘No, ‘cuz your head isn’t above the counter. But when your head is above the counter, maybe we’ll think about it.’ Well, now he’s an adult and he works in the back cooking the rice and just basically knows the whole thing inside and out. … Everybody along has the same thing. People that I knew who had little kids who were young couples are now relying on their children and grandchildren to stir the pots and carry the things.”

Burks also has a corps of volunteers who help out in exchange for free Jazz Fest tickets, including a couple returning this year from Paris, France, for yet another tour of duty. “Seeing the same people is so much fun,” she said.

Those “same people” include her fellow vendors, especially those from Food Area 1. The kickoff organizational meeting each year is like an extended family reunion, with hugs abounding as Jazz Fest perennials like Creole sausage prince Vance Vaucresson, Angelo Brocato’s owner Arthur Brocato, spinach-artichoke casserole purveyor Peggy Miranda, and Jamaican chef Cecil Palmer all reappear. “I still know everyone we started with,” Burks said. “ We run into each other occasionally at other times during the year. But for the most part, we see each other here, and it’s like old home week.”

1993: “The Fair Grounds in Flames”

Burks had the business swinging effortlessly along like a crack jazz band — until tragedy struck. On Dec. 17, 1993, a seven-alarm fire destroyed the Fair Grounds’ historic clubhouse. Burks remembers exactly where she was the moment she learned the devastating news. And appropriately enough, red beans were involved.

“I was eating red beans at the St. Charles Tavern when I looked up at the TV and saw the Fair Grounds in flames and I thought that was it,” she recalled. “Where are we going to have the festival now? It’s all over. … I thought they’d never pull it together in time for the festival the next year but they did. They didn’t miss a beat. They put all that tent stuff together and kept on going.”

The cavernous kitchen in the original building, with its massive pots and walk-in coolers and freezers, had been essential to Burks’ cooking operations. The clubhouse and its kitchen eventually were rebuilt and reopened in 1997, but for a few lean years Burks and her crew had to rough it. “It’s such a fancy kitchen since they rebuilt after the fire,” she told The Times-Picayune. “And such an improvement on how we’ve had to do it for the past few years. We’ve worked out at Delgado (Community College) and had to truck the stuff over to the grounds, and for a couple of years we worked in a tent. This is better.”

Morris Douglas

Post-Katrina Jazz Fest: “We Pulled it Together”

Things were better until Aug. 29, 2005, when the federal levees failed during Hurricane Katrina and New Orleans flooded. As a resident of Uptown’s “sliver by the river,” Burks mostly escaped the physical devastation inflicted on other parts of the city. And like most locals, she was determined to go on, and that meant firing up the city’s most beloved comfort food once again at the Fair Grounds.

“My thought about it was there’s probably not going to be a lot of people when we came back from Atlanta; there were a lot of people not here. And there are not going to be a lot of people who can work for us. But no matter what, I’m going to open even if we don’t have any customers. If the festival goes on, we’re going on too. It’s important that we do that. Whatever we could do to try to resume a life here was something that I wanted to do. We pulled it together and went back at it.”

“The crowds were small the first year after Katrina. That was really interesting going to see a lot of — the crowds were so small that I could go and actually hear music — and so I went out with a friend and listened to the Bruce Springsteen concert. And what was amazing was that you could stand in front of the Acura Stage without touching anybody. Put your arms out [like this] and there would be space all around you because there weren’t that many people. Never got to do that again.”

“I’m Going to Stay as Long as They’ll Let Me”

Like a good pot of red beans, Burks just improves with age. Asked how long she plans to keep on stirring the pot, Burks insists she still gets a thrill from the annual ritual.

“I don’t feel like quitting,” she asserted. “I really don’t. And the fact that my partner used to be my student means that he’s younger than me, and he’s still cooking. So we haven’t talked about quitting. And then he has his nephew, Pam’s son, working out in the booth a lot, so we just keep using younger people to do harder things. I guess I’m going to stay as long as they’ll let me because I enjoy it. It’s sort of like an essential part of my life at this point. This is year No. 50, so even though it’s just a couple of weeks of the year, it’s a touchstone throughout those years.”

With Panderina Soumas, it’s all about her heritage. In fact, in her company’s tag line for Soumas Heritage Creole Creations, she points out that, “It’s ALL in the history.” It’s been a quest for her to not only promote and cook the Creole ways that is her heritage, but to also educate others about the unique culture.

Panderina started Soumas Heritage Creole Creations as a way to honor her ancestors. The company produces prepackaged Creole food mixes with a nod to the past and influenced by African and Caribbean flavors. The name of the mixes reflect what is unique with the Creole culture and that of south Louisiana. For instance, there’s the “Hoodoo You Wanna Voodoo” dip, “Jumpin’ da Broom” jambalaya, “Knock Knock, WHO DAT” dip, and the “Creole Gombo” to name a few. The gumbo is spelled after the African term for okra, ki ngombo, while the jambalaya is named after slave wedding ceremonies.

It’s all in the history, and it’s all being honored by Panderina. She loves to spread the word of her heritage. So much so that she has a program called, Gumbo CULTURE. With this “creative and universal learning through unique resources and education” system, she shares what is unique and diverse about the Creole culture through stories about the cuisine, food, legends, and of course, the history.  She intends to have fun while raising interest in what is the gumbo pot of culture in Louisiana.

And if that’s not enough, Panderina also caters. She’ll bring the Creole culture right to your kitchen – as long as you’re within an appropriate distance. However, if you order one of her fine Creole mixes online, have her cater your event or meet Panderina at one of the many cooking events she attends, you’ll sense the pride she has in her work, along with a new, deep appreciation for her heritage.  She’s not just cooking from her own culinary experiences, she is also pulling from her mother’s, grandmother’s, and great-grandmother’s experiences – remember, it’s ALL in the history!

I asked Panderina Soumas, “How Do You Red Bean?”

1. Where’s your favorite place to order red beans and rice?
I reside in North Louisiana now, unfortunately I have not found a place yet that has that south Louisiana, cultural Creole kick with red beans and rice here. In this area, some, if not most, and certainly not all, will have red beans and rice on their menu, but it’s actually pinto beans! I STILL CAN’T GET OVER THAT! Anyway, I’ve had them, most were tasty and well prepared, but’s its a cultural thang!

There’s a corner store name “The Brown Derby”, Uptown around Claiborne Ave and also a place called “Dunbars.” There’s an older/mature lady who cooks the food there. I’d say she has the BEST red beans and rice in New Orleans. According to my cousin, Chef Edwardo Soumas, if he’s not cooking them himself, he prefers hers. “I think she put her feet on the pot or somethin’.”

It’s the Mom~n~Pop places that have the BEST cultural cuisine. The big name, tourist marketed attractions are okay, but they are focused on “gourmet”, making it fancy and charging an arm, a leg and a couple of toes for that tourism dollar.

2. Do you put any unique ingredients in your pot of red beans? Do you prefer dried or canned beans?
Dried beans mostly. On quick/lazy occasions, I’ll pray and ask forgiveness from the Red Bean Gods and use a good canned version and doctor them up so much you really can’t tell. I just put the can way at the bottom of the trash can!

I use a lot of garlic and onions, especially garlic! When putting in my bell pepper, I use it all – seeds and stem. The stem can be taken out before eating, the seeds will just cook in the stock, you won’t even see them but they’re packed with flavor! I also use a lot of celery, all the leaves and that bottom part that most people throw away.  Wash it well, chop it up and throw it in.

I use several bay leaves. Most folks just use 1 or 2, I use 4 or 5.  Also, sometime to enhance the flavor, I’ll sprinkle a small amount of File’ powder and maybe a “careful drop” of liquid crab boil.  But know with those ingredients, use just a bit, they’re both very strong condiments. If used too much, it can ruin the red beans.

3. What do you eat with red beans and rice?
Mostly just sausage. On rare occasions I may have a few fried chicken wings with it!

4. Do you only eat red beans and rice on traditional Mondays or any day of the week?
I eat them any day of the week, I LOVE `EM! But mostly prepare a fresh pot on Mondays!

5. What does red beans and rice mean to you?
Oh my. A TREAUX remembrance of my New Orleans Creole Heritage! I remember hearing my great-grandmother in the kitchen early on Monday mornings sorting them out, choppin’ and dicin’ all the trinity, washin’ her pickled meat. Maybe cleaning off a ham bone from Sunday dinna’ and maybe dicin’ some sausage. My grandfather loved fried or smothered pork chops with his. All this as well as with my own mother {cooking red beans} in our family kitchen.

To order any of Soumas Heritage Creole Creations products, her cookbook, or for more information on catering, visit Panderina Soumas’ website at Soumas Heritage Creole Creations.  You can also find her on Twitter @thecreolelady and on Facebook.

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

Like so many delicious Southern culinary traditions, the use of both ham hocks and pickled pork came to be as a result of hard times.

While the wealthy viewed knobby, gelatinous ham hocks as undesirable, laborers in the fields and cities gladly used the marrow-rich bones and meat to flavor and enhance the beans, vegetables and broths they fed their families. Hocks were often smoked; other bits and scraps were often pickled in a brine of water, salt, sugar, vinegar, and herbs or spices. Both preparations served to enhance flavor while preserving shelf life.

Southerners have come to a universal appreciation for the richness of flavor and mineral-rich nutrition that these “seasoning meats” and bones impart at a thrifty cost. The practice of including some form of smoked or pickled pork as a flavoring agent continues today with many iconic Southern dishes—red, white and lima beans; field and blackeye peas; collard, mustard and turnip greens; and all manner of stewed vegetables.

Butter Beans with Pickled Pork or Smoked Ham Hocks

1 pound Camellia Brand Large Lima (Butter) Beans
2 tablespoons vegetable oil
1 pound pickled pork or smoked ham hocks
1 large onion, chopped
4 cloves garlic, chopped
2 quarts water
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Hot buttered French bread

Sort beans, removing debris and broken pieces; place in a large bowl and rinse beans under running cold water until water runs clean. Cover beans with one inch of cold water; let stand at least 8 hours or until needed (do not soak longer than 24 hours). Completely drain beans before cooking.

Heat oil in a large pot over medium-high heat. If using pickled pork add to pot; sauté 5 minutes or until browned. Add onions, and garlic; sauté 15 minutes. Add 2 quarts water, bay leaves and smoked ham hocks, if using; bring to a boil. Add soaked beans; stir well. Return to a low boil; cover with lid, reduce heat to low and simmer 2 to 2 1/2 hours or until lima beans are soft and creamy in texture, stirring occasionally.

Taste; adjust seasoning with salt, pepper and/or hot sauce. Serve hot over hot cooked rice with hot buttered French bread. Makes 8 servings.

Seven Day Pickled Pork

1 (6 ½-pound) pork shoulder roast
½ cup brown sugar
½ cup kosher salt
1 teaspoon cayenne red pepper
3 cups apple cider vinegar
5 cups water
2 large onions, sliced
1 head garlic, separated, peeled & crushed
4 tablespoons mustard seed
4 bay leaves

Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece. In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess. Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.

Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.

Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least one week, turning each bag once daily.

Remove pork from brine; freeze or use within two weeks.

Did you know that pinto beans are the most consumed beans in the United States? The popular Pinto (Spanish for “painted”) bean has a mottled brown and pink surface that, when cooked, becomes a uniform auburn color. Pintos are high in fiber and protein, and they’re commonly seasoned with chili powder, jalapenos, cumin, onion, and garlic.

Pinto beans are most often thought of as the key ingredient in staples like refried beans and other Latin American and Tex-Mex dishes. While common in tacos, burritos and more, pinto beans are delicious in all kinds of dishes, including many southern, regional favorites such as Appalachian Soup Beans. You’ll also find them in everything from three-bean salads and casseroles to minestrone soup and stews.

Check out some of our most popular pinto bean recipes:

Instant Pot Pinto Beans & Ham Hocks

A favorite from our friend Chef Jennifer Hill Booker, this recipe guarantees a thick, rich pot of pintos.

Soup Beans

This Appalachian dish featuring pinto beans and bacon is simple and homey.

Instant Pot Pinto Bean Chili

A fast and delicious chili recipe that’s great for weeknights as well as gameday gatherings, it’s easy to customize using ground beef or ground turkey.

Slow Cooker Charro Beans

Served warm and with a soupy consistency, frijoles charros (cowboy beans) is a traditional pinto bean dish named for Mexican horsemen, or charros.

Chipotle Pinto Bean Tortilla Soup

This delicious soup is gluten-free, vegetarian, and easy to make. Put out an array of toppings, and let everyone make it their own.

Ingredients:

Red Beans and Rice Boudin Balls:

• 1 pound ground pork
• 1 cup chopped seasoning blend (onions, celery, and green bell peppers)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Cajun seasoning
• 1 teaspoon garlic powder
• 1/4 cup water
• 1/2 pound smoked pork sausage, diced
• 3 cups cooked rice, cold
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped green onion tops
• 1 1/2 cups cooked Camellia Brand Red Kidney Beans
• 2 eggs
• 3 cups corn flour
• 6 cups vegetable oil for frying

Dipping Sauce:

• 1/2 cup mayonnaise
• 1/2 cup ketchup
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce

Ingredients:

• 1 1/2 cups cooked Camellia Brand Black Beans
• 1/2 cup Steen’s cane syrup
• 2 teaspoons coconut oil
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 teaspoon baking powder
• 1/4 cup cocoa powder
• 1 pinch salt
• 1 tablespoon brown sugar
• 1/4 cup dark chocolate chips
• 1/2 cup dark or white chocolate, for melting
• Optional garnish such as sea salt, candied orange peel, or cocoa powder