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.

For many cultures around the world, salt pork is a beloved ingredient that adds a unique savory flavor to many indigenous dishes. And in Louisiana, it’s a favorite in everything from red beans and black eye peas to cassoulet. But what exactly is salt pork? And what does it bring to the table?

What is Salt Pork?

Salt pork refers to heavily salted slabs of pork belly, pork shoulder, or other fatty cuts. The meat is rubbed with salt or submerged in a salt brine, which preserves the meat and infuses it with concentrated flavor.

The History of Salt Pork

The use of salt pork traces back to Europe in the Middle Ages, when salting and curing meats was an essential preservation technique. The practice spread around the globe as Europeans explored and colonized other continents. In the Caribbean, West Africa, and the United States, salt pork became a culinary tradition in New England dishes like Boston baked beans and clam chowder, and in the South, in staple dishes like beans, peas, and greens.

How to Use Salt Pork

Imparting flavor and fat into bean and blackeye pea dishes, salt pork adds body and a silky texture to stewed and slow-simmering favorites, thickening and enriching the cooking liquid. Traditional southern dishes like BBQ Beans and Field Peas with Snap Beans feature salt pork for its signature flavor.

The Difference Between Salt Pork and Bacon

Salt pork and bacon are both made from pork belly, salted to cure the meat, and available in slabs or sliced. But unlike bacon, salt pork is not smoked and contains substantially more fat. It also costs less! And since it has more fat, the collagen that’s released from salt pork during cooking melts into beans and other slowly simmered dishes, giving them amazing richness and texture. Salt pork can be used as one large piece, cut into cubes, or diced, depending on the recipe.

The Difference Between Salt Pork and Pickled Pork

Another common question is, what’s the difference between salt pork and pickled pork? While both salt pork and pickled pork are favorites in slow-cooked dishes like beans, pickled pork is cured with salt and then brined in vinegar, spices, and seasonings, providing a tangy flavor in addition to the saltiness. Salt pork is cured with just salt, and no other seasonings are involved.

Here’s what home cooks say when asked about the secret to their red beans:

“Sometimes cook with pickle and salt pork, or mild smoke sausage, also some people use bacon.”- Roxanne F.

“Salt pork!”- Wade L.

“I use the trinity, salt pork, smoked or regular turkey necks, Tony’s, and that’s about all. I will try the crab boil.”- Saja M.

“I’ve been cooking Camellia red beans for 55 years. I use onion, garlic, bacon fat and salt pork. If I can’t get salt pork, I use pickle meat. I taste the beans before I add salt.”- Eunette B.

The Missing Dish

Their menu featured pulled pork, beef brisket, smoked turkey, rack of ribs, cracklings, bbq (baked) beans, and other barbecue favorites.

But something was missing.

“Red beans and rice,” said Evans, co-owner and chief barbecue tech.

The dish wasn’t on the menu because Blue Oak BBQ wasn’t open on Mondays, the traditional day to serve and eat red beans and rice.

So in 2020, when Evans and Moseley decided to open on Mondays, adding red beans and rice as a special was an easy decision.

“I’ve always loved red beans. I grew up eating them,” said Evans, a native New Orleanian.

Red Beans with a Barbecue Flair

Once they made the decision, the next question was how to make their dish stand out from others.

Instead of serving their red beans and rice with a traditional link of sausage or fried chicken or pork chop, the restaurant introduced smoked meats made in-house.

“We felt it was only natural to hold true to the tradition and put a little barbecue flair on the plate by adding some brisket and ribs,” said Moseley.

There is still sausage that comes with the dish, and it’s spicy green onion – the restaurant’s version of a “Texas hot link,” said Evans.

The temptation to add one — or all — of the three smoked meats to the red beans is often irresistible.

The red beans recipe was created by Evans, and his mother was the inspiration. “Red beans were in my mom’s repertoire. She also made black bean soup with Camellia black beans. It was always Camellia beans, all the time,” he said.

Surprise Ingredients: Pulled Pork & Pickle Juice

Evans’ red beans and rice recipe starts with the trinity (celery, bell pepper, onions) cooked down in pork fat. Then chicken stock is added. “We add more sausage and cook it down, then fold in the pulled pork, which gives it a nice texture,” said Evans.

That mixture is then poured into the red beans, which have soaked overnight, and it all cooks together into a creamy blend.

There are a few surprise ingredients. Cumin, chopped green onions, and pickle juice, the latter of which “just kind of gives it a little brightness and acidity,” said Evans.

The red beans and rice combo, which is only available on Mondays, took off, said Evans.

How red beans and rice ended up on the menu may seem like an evolution; now Evans claims, “It’s probably my favorite dish on the planet!”

Blue Oak BBQ, 900 N. Carrollton Ave., blueoakbbq.com, open 7 days, 11 a.m.-9 p.m.

Blue Oak BBQ, 900 N. Carrollton Ave., blueoakbbq.com, on Instagram; Hours: open 7 days, 11:00 a.m.- 9:00 p.m.

Old-Fashioned Chili

A traditional chili that will soon be on your most-requested list. Featuring ground beef, fire-roasted tomatoes, our signature Red Kidney Beans, and an array of spices and seasonings, it’s got all the makings of a family favorite.

Red Beans and Rice with Smoked Ham Hock and Sausage

An easy Instant Pot recipe with so much meaty goodness, this dish is perfect for Mondays, Gamedays and more.

Southern-Style Vegetarian Blackeye Peas

Cooked with white wine, vegetable stock, and fresh herbs, these vegetarian blackeye peas will win rave reviews. Topped off with apple cider vinegar and served with collard greens, they’ve got great downhome flavor.

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

These savory, cheesy enchiladas are worth every bit of effort that goes into making them. You can make the spicy tomatillo sauce and the pinto bean filling ahead of time, then assemble all and bake the enchiladas the day you want to enjoy them.

Jalapeño Pepper Jelly Baked Beans

BBQ baked beans like these are always welcome alongside your best burgers, hot dogs, and chicken. The addition of a jar of jalapeño peppery jelly is both ingenious and delicious.

Slow Cooker Black Bean and Pumpkin Chili

The perfect post-Thanksgiving chili, this slow cooker favorite features Black Beans, cubed, cooked turkey, and pumpkin puree (which adds surprisingly creamy, savory flavor). It’s a cinch to throw together, too.

Kid-Friendly Instant Pot Pasta Fagioli

Great for chilly nights, this stick-to-your-ribs staple includes great northern beans, red kidneys, and Dagostino Fleur de Lis Shaped Pasta. Just add a salad and your favorite crusty bread for a complete meal.

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.

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

Slow Cooker Bourbon Maple BBQ Beans

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

Slow Cooker Charro Beans

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

Chipotle Baked Beans

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

Cowboy Beans & Rice

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

Colonel Vincent’s Southern-Style Baked Beans

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

Elizabeth’s Perfectly Pink BBQ Beans

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

Buttermilk Cornbread

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

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