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Camellia Brand

Stories

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I have raised more generations of babies than I have beans in the pot. And they all love their hot lunches. Red, black, white, doesn’t matter what color  – it’s a healthy meal and the price is right.

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These weren’t just steps. They were our dining room on fall evenings- Red Beans and Ham on the porch.

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Always reminds me of home.

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I started the Krewe of Red Beans Parade as an homage not only to the New Orleans culinary tradition of Red Beans & Rice, but to the Mardi Gras Indians and second-line parades. It’s all about co-mingling all the different influences of the city. Krewe members must create a new bean costume each year. We’re now sponsored by Camellia Brand – they supply all of our beans! We march on Lundi Gras (the Monday before Mardi Gras) every year.

See Devin’s “Feed the Krewe” Red Beans Recipe.

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In my home country of Brazil, we have a black bean stew called “Feijoada” cooked with meats in a similar style to how New Orleanians cook red beans. Here are my black bean stew and collard greens recipes from my cookbook, I Learned to Read with Recipe Books, that follows my journey as a cook from an early age when my grandmother read recipes to me, and my blog, www.sundayflavorclub.com, which shares the things I cook every Sunday for large gatherings of friends and family.

Ana’s Brazilian Black Beans (Mild Feijoada)

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Mandina’s Restaurant has been proudly serving Camellia red beans and rice at our location on Canal Street in the Mid-City neighborhood of New Orleans since 1932. Some things should never change.

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Monday’s mean one thing.

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I was on a Navy submarine in the South China Sea during Vietnam; my father sent me a huge box of Camellia red beans – so many that I gave the cooks our family recipe and hosted a red beans & rice dinner (with French bread and spiced pork chops) for the whole crew. I can’t tell you our exact position, but we were at a depth where many sea critters turn on their headlights.