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Camellia Brand


ana riehlman in her home kitchen


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,, which shares the things I cook every Sunday for large gatherings of friends and family.

Ana’s Brazilian Black Beans (Mild Feijoada)

chef at mandina's holding a red bean


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.

a calendar of march showing red beans on top of every monday of the month


Monday’s mean one thing.

a profile of marsden next to a jar of red beans


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.