Ingredients:

For the Smash Burger Tacos:

• 8 taco-sized tortillas
• 1 (1 lb.) package Camellia Brand Black Beans 
• 1 packet Camellia Brand Chipotle Black Beans Flavor Infusion (1 tsp. reserved for the Chipotle Cream Sauce) 
• 1 ½ – 2 cups panko breadcrumbs
• 1 egg
• 8 oz. block Colby Jack cheese, shredded 
• 1 ½ – 2 cups shredded lettuce
• 1 cup diced tomatoes
• ½ medium red onion, diced
• Chipotle Cream Sauce
• Fresh cilantro for garnish (optional)

For the Chipotle Cream Sauce:

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tsp. Camellia Brand Chipotle Black Beans Flavor Infusion
• ½ tsp. smoked or regular paprika 
• ¼ tsp. garlic powder
• ½ – 1 tsp. honey
• Juice from half a lime

Ingredients:

• 4 teaspoons of canola oil (avocado, grapeseed, or vegetable oil are acceptable) 
• 1/2 cup of finely chopped white onion
   
• 3 cups of cooked Camellia Brand® Pinto Beans, with Camellia Brand Southwest Pinto Bean Infusion
• 1/2 cup of  water
• 1 teaspoon of  lime juice

Ingredients:

• 1 (1-pound) of package of Camellia Brand® Pinto Beans  
• 8-10 cups of  water
• 1 packet of Camellia Brand Southwest Pinto Bean Infusion

And no Jazz Fest dish has more history than the red beans. In 1970, legendary French Quarter restaurateur Buster Holmes, the undisputed “King of Red Beans,” sold his beans from a truck at the very first Jazz Fest. A few years later, Judy Burks took up the torch and became the festival’s beloved “Red Bean Queen,” cooking for over 50 years and going through 1,200 pounds every single festival.

Whether you’re heading to the track this year or catching the live stream at home with a few good friends, the food is half the fun. We pulled together eight of our favorite bean recipes that capture the spirit of festival season: dishes that feed a crowd, fill a porch, and taste like New Orleans in spring.

Buster Holmes’ Red Beans & Rice

The original Jazz Fest red beans, adapted from the New York Times and the Buster Holmes Restaurant Cookbook. Our Red Kidney Beans simmer with a smoked ham hock, the trinity, garlic, and a half stick of butter. Holmes was famously light on the spices, preferring to let his diners season their beans to taste.

Devin’s “Feed the Krewe” Red Beans

From Devin Meyers, who leads the Red Beans Parade in New Orleans, this is red beans built for a crowd. Two pounds of our Red Kidney Beans cooked down with smoked ham, smoked sausage, bacon, and a generous hit of cayenne. The name says it all: this one feeds the krewe.

Red Beans and Rice Boudin Balls with Dipping Sauce

A handheld festival classic, made for sharing. Ground pork, smoked sausage, cooked rice, and our Red Kidney Beans get rolled into bites, breaded in corn flour, and fried golden.

Easy Crawfish & Red Bean Dip

From Chef Jayda Atkinson, this creamy, smoky baked dip blends our red beans and Red Bean Flavor Infusion with crawfish tails, a melty mix of mozzarella and sharp cheddar, and a Creole-spiced kick.

Zydeco Chop Chop Red Beans & Rice

A streamlined take on the classic, using Zydeco Chop Chop, a dried blend of Cajun cooking vegetables, in place of fresh trinity. Our Red Kidney Beans simmer with butter and smoked sausage, then get finished with a final hit of Zydeco Chop Chop sautéed with the meat.

Camellia’s Shrimp, Andouille and White Bean Cassoulet

A New Orleans take on a French classic, made for festival season. Our Navy Beans get cozy with andouille and Gulf shrimp in a Creole-spiced base, then finished under the broiler with a Parmesan-Panko crust. Serve it bubbling hot from the Dutch oven with French bread for sopping. Pure Louisiana, top to bottom.

Stovetop Cajun White Beans

A no-fuss white bean classic. Our Great Northern Beans simmer with our White Bean Flavor Infusion, a tried-and-true blend of Cajun spices and vegetables. Add smoked sausage or ham if you want to make it meaty, serve over rice with French bread, and you’ve got dinner.

Cajun Caviar

A chilled, scoopable bean salad that earns its place at any festival spread. Green Baby Lima Beans, Crowder Peas, and Lady Cream Peas toss with poblano, corn, red onion, cilantro, and a Cajun-spiced lime dressing. Served cold with tortilla chips, it’s bright, fresh, and built for porch weather.

However festival season finds you this year, on the grass at the Fair Grounds or on the porch with the speakers up, the best part is always the same: good food, good music, and the people you love crowded around the table.

Stovetop Southwest Pinto Beans

A classic that works as a side or a base for tacos, bowls, and more — and thanks to our Southwest Pinto Beans Flavor Infusion, it comes together with minimal effort so you can spend less time measuring and more time with your family.

Bean & Poblano Chile Soup

Robust Black Beans and velvety Pinto Beans blend with roasted poblano peppers, cilantro, onion, and garlic in this rich, creamy soup. Each spoonful delivers just the right amount of heat.

Enfrijoladas

A rich, satisfying dish that puts beans front and center, created by Chef Guillermo Peters of Canal Street Bistro in Mid-City New Orleans.

Pinto Bean & Kale Enchiladas with Spicy Tomatillo Salsa

These enchiladas are a crowd-pleaser with the perfect balance of hearty and fresh. This recipe comes from our friends at Taste of the South and is well worth the effort.

Southern Quesadillas

A Southern twist on a classic, these quesadillas combine pulled pork, barbecue sauce, collard greens, and Blackeye Peas. Simple to make, it’s a go-to favorite that’s perfect for sharing.

Stovetop Chipotle Black Beans Flavor Infusion

Rich, smoky, and satisfying straight from the pot. Our Chipotle Black Beans Flavor Infusion does the heavy lifting — clean ingredients, perfectly balanced spices, and a dish worth coming back to for seconds.

However you celebrate, the best part of Cinco de Mayo is the same as any good Southern holiday — an excuse to cook something from the heart and share it with the people you love. Set out the toppings, warm the tortillas, and enjoy every bite together.​​​​​​​​​​​​​​​​

Ingredients:

• 1 (1-pound) package of Camellia Brand® Black Beans 
• 1 package of Camellia Brand Chipotle Black Beans Flavor Infusion 
• 8-10 cups of water

Lima beans, green beans, corn, pork, and sweet potatoes are among the ingredients in a Caldo soup served at Los Isleños Heritage and Cultural Society’s 41st annual Fiesta in St. Bernard, Louisiana. (Photo by Marie de Grado)

Ingredients:

• 1 (1-pound) package of Camellia Brand® Pinto Beans
• 1 package of Camellia Brand Southwest Pinto Beans Flavor Infusion
• 8-10 cups of water

As to be expected in New Orleans, the Krewe of Red Beans’ Bean Madness Championship in 2019 was fiercely contested,  bringing red beans and rice to the spotlight of culinary competitions. And, as with any challenge, there can only be one winner. 

The Queen of Red Beans is crowned.

Emily Shaya was crowned the Queen of Red Beans — with her recipe now creating new fans at Miss River, where red beans and rice isn’t just a Monday tradition — it’s celebrated daily. The restaurant, located in the Four Seasons New Orleans Hotel, is part of Pomegranate Hospitality, which owns Saba and Safta’s Kitchen in New Orleans, as well as other restaurants in the U.S. and the Bahamas.

The restaurant’s cuisine is guided by Emily’s husband, Chef Alon Shaya, himself a winner of two James Beard Foundation Awards. But when it comes to red beans and rice at Miss River, which is Chef Alon’s culinary homage to Louisiana cuisine, it’s Emily’s red beans and rice recipe that’s the star.

Studying the art and science of perfect red beans.

So how did this native of Georgia embrace one of the city’s most beloved dishes? Emily’s deep dive into New Orleans food began when she attended Tulane University as an undergraduate and its A.B. Freeman School of Business. Afterwards, while living in Atlanta, she got homesick for New Orleans food. “I missed New Orleans so much that I wanted to bring that piece of it there,” says Emily.

She experimented with cookbook recipes and the instructions on the back of the Camellia Brand Red Kidney Bean bag, brought back ingredients from her trips to New Orleans, and used her creativity to craft her signature dish.

“I decided I really wanted to perfect red beans,” says Emily.

Once she returned to New Orleans for good, her kitchen became a hub for friends and family to gather around simmering pots of beans.

The meat stock is the thing!

The red beans recipe would evolve even more with trips to local grocery stores. “I’d see what kind of interesting meats we could get — sausage or pickled pork … we eventually found pickled turkey necks and experimented with that for a while,” she says. 

A key ingredient became a rich, gelatinous stock made from chicken wings and sometimes pork. “I think the stock is really important,” says Emily. “It makes the beans creamy because the base is not water.” That and simmering the beans all day are “kind of like my secret weapons.”

Another key step for Emily is soaking the beans. “I just think it makes life a little bit easier,” she explains. “You don’t have to watch over the beans as much if you soak them.”

Here’s where to come eat these perfect red beans:

Her red beans recipe was adapted for Miss River, “So it has all the love and care that we do at home. The team here in the kitchen does it every day.” Emily’s red beans and rice are featured in two ways at Miss River: as a side dish, Emily’s Famous Red Beans and Rice, or as an entrée, Emily’s Famous Red Beans and Rice with Buttermilk-fried Chicken.

“We really wanted to pair fried chicken with our red beans and rice,” says Emily. “We’re kind of famous for our fried chicken here. We [also] do a whole chicken that is really a spectacle.”

Why Camellia Brand beans? For Emily, the answer is simple: consistency. “When you are soaking your beans, you can see how clean the water looks. You know you will always get beautiful beans from Camellia.”

Emily, who is a co-founder and director of New Projects at Pomegranate Hospitality, is still making her red beans and rice for family and friends as often as she can.

Whether in her own kitchen or made by the staff at Miss River, each pot carries the same intention: to feed, comfort and create lasting memories.

Emily Shaya’s Famous Red Beans and Rice Recipe

Bring Emily Shaya’s red beans home — a soulful, slow-simmered taste of New Orleans tradition, straight from Miss River’s kitchen.

Courtesy of Emily Shaya | Founder and Director of New Projects, Pomegranate Hospitality (New Orleans: Saba, Saba’s Lounge, Miss River and Chandelier Bar at Four Seasons Hotel New Orleans, Safta’s Table; Denver: Safta, Ceci! Italian Lounge; Bahamas: Silan at Atlantis Paradise Island)

Miss River, Four Seasons Hotel New Orleans, 2 Canal St.; (504) 434-5701, missrivernola.com/; on Instagram. 

Ingredients:

• 2 lbs. dried red beans, soaked overnight
• 1/4 cup extra virgin olive oil
• 6 ounces bacon, chopped
• 2 yellow onions, divided
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 dried bay leaves, divided
• 1 tablespoon sweet paprika
• 1/2 teaspoon cayenne pepper
• 1 large smoked ham hock or shank
• 1 1/2 quarts chicken stock
• 1 pound smoked pork sausage
• 4 teaspoons Morton Kosher Salt, divided
• 4 teaspoons Tabasco Sauce, plus more for serving
• 2 teaspoons sugar
• 1/2 cup canola oil
• 4 tablespoons (½ stick) unsalted butter
• 1 pound jasmine rice
• 3 cups water, or more as needed
• 1 bunch scallions, sliced

Beans are the answer — they’ve long been the heart of Southern kitchens and the secret to meals that satisfy every appetite. They’re the base of your favorite chilis, the creaminess in your best soups, and the comforting foundation that makes a meal feel complete. Whether you’re cutting back on meat, cooking for vegetarian friends, or simply looking for delicious meals that stretch your budget, beans deliver every time.

And here’s a bonus: eating more beans is good for you, too. Naturally rich in plant-based protein and fiber, beans are linked to better heart health, balanced energy, and a lighter footprint on the planet. But that’s just the extra benefit — the real reason to cook with beans is simple: they taste incredible.

Below are some of our favorite Camellia Brand recipes that prove meatless meals can be just as satisfying.

Creamy White Bean & Leek Fettuccine Alfredo

Rich, silky, and indulgent — blended white beans and sautéed leeks create an alfredo sauce that’s creamy without the heavy dairy. Toss it with Louisiana’s own Dagostino Pasta for a meal that feels like a warm hug.

Instant Pot White Bean, Cauliflower and Broccoli Soup

Warm up fall nights with this creamy, veggie-packed soup made with Camellia Brand Great Northern Beans and our White Bean Flavor Infusion — full of flavor, no meat required.

White Bean Spinach Soup

Light yet filling, this soup pairs smooth white beans with fresh spinach. Serve it with a slice of fresh, crusty bread and you’ve got a bowl of pure coziness.

Instant Pot Red Bean Soup

A flavor-packed twist on a Louisiana classic — made with Camellia Brand Red Kidney Beans and our Red Bean Flavor Infusion. It comes together fast for a dinner that tastes like it’s been simmering all day, perfect for busy nights when you want big, homemade flavor without the wait.

Cozy Minestrone

A timeless Italian classic loaded with beans, pasta, and vegetables. This soup is endlessly adaptable, deeply comforting, and ideal for using whatever you have on hand.

Vegetarian Black Bean Rice Casserole

Baked layers of beans, rice, and veggies come together in this filling casserole. It’s fantastic for meal prep, feeding a crowd, or even repurposing as a veggie-friendly taco filling — serious versatility in one dish.

Stovetop 3-Bean Vegetarian Chili

Kidney, black, and pinto beans unite in this quick stovetop chili that delivers big, bold flavor without any meat. Just right for weeknight dinners when you need something substantial fast.

Comfort Food, the Camellia Way

For generations, beans have been the heart of Southern kitchens. They stretch pantries, feed families, and add that rich, velvety goodness that makes a dish feel complete. And today, they’re just as ideal for anyone looking for plant-based meals, veggie-friendly options, or a little more value at the grocery store.

With Camellia beans, comfort food doesn’t lose its soul — it gains a new twist.

Healthy Fall Comfort Starts with Beans.
Before you dive into the kitchen, here are a few quick answers to your most common bean questions.

Q: How can I make comfort food without meat?
Start with beans. They’re hearty, full of flavor, and bring the same satisfying bite as meat — with extra protein and fiber. From rich chilis to creamy soups, beans make it easy to enjoy comfort food that’s every bit as cozy.

Q: Why are beans such a key part of a plant-based diet?
Beans are nutrient-dense, affordable, and naturally packed with protein and fiber. According to Harvard Health, eating more plant-based meals — especially those with beans — supports heart health and balanced energy.

Q: What types of beans work best for fall recipes?
Kidney, black, pinto, and white beans are classics. They hold their shape in soups and stews, soak up flavors beautifully, and bring hearty texture to every cozy, cold-weather meal.

Crocktober is the unofficial tradition of breaking out the slow cooker for the season’s first cool-weather meals. As the mornings turn crisp and the evenings get busy, the crockpot earns its keep, filling the house with something that smells like home before you’ve even thought about dinner.

Crocktober is one of our favorite times of year, and our beans are made for it. Low and slow is where they shine, simmering into something creamy, hearty, and full of flavor. Their premium quality means they hold their shape, soak up every bit of seasoning, and reward a little patience with a pot that tastes like home. From Louisiana classics to easy weeknight dinners and tailgate favorites, these six crockpot recipes have you covered.

From Louisiana classics to easy weeknight dinners and tailgate favorites, these six crockpot recipes have you covered.

Slow Cooker Red Beans and Rice

The Monday tradition, made even easier. Our Red Kidney Beans simmer all day with the holy trinity, smoked sausage, and Creole seasonings, then get served over fluffy white rice with a few dashes of hot sauce. Pro tip: sauté the trinity and sausage first if you have time, but if you don’t, toss everything in raw and let the slow cooker do its thing.

Where Y’at? White Beans

A New Orleans take on slow-cooker comfort food from Lauren Malone Keller. Our Baby Lima Beans get cozy with andouille, cubed ham, and a hit of crab boil seasoning. It’s the kind of dish that tastes like Sunday at somebody’s grandmother’s house, no matter what day of the week you make it.

Slow Cooker Lima Beans and Ham

Old-school comfort with a Southern soul. Large Lima Beans slow-cook with ham (or bacon, dealer’s choice), tomato soup, dry mustard, and bell pepper for a stick-to-your-ribs supper. Five minutes of prep, eight hours later you’ve got dinner.

Slow Cooker Lentil & Black Bean Taco Soup

A vegetarian-friendly weeknight win. Our Lentils and Black Beans team up with green chiles, fire-roasted tomatoes, and a smoky blend of cumin, chili powder, and paprika. Set out the toppings (cilantro, sharp Cheddar, a dollop of Greek yogurt) and let everyone build their own bowl.

Slow Cooker White Bean & Chicken Chili

Creamy, perfectly seasoned, and built for a crowd. Our Great Northern Beans (or Cannellini Beans, if that’s what you prefer) simmer with chicken, smoky Hatch chiles, and just enough cayenne to keep things interesting. A swirl of cream and a spoonful of masa at the end pulls it all together.

Slow Cooker Cheesy Refried Bean Dip

Crocktober isn’t all about dinner. This one starts with our Pinto Beans, turns them into refried beans, then layers in cream cheese, sour cream, taco seasoning, and a melty blanket of sharp Cheddar and Monterey Jack. Set it out at a tailgate or a porch hang and watch it disappear.

What kind of beans are best for slow cooker recipes?

Dry beans are made for slow cooking. The long, low heat gives them time to soften without falling apart, and they soak up the flavor of whatever you cook them with. Camellia’s Red Kidney Beans, Great Northern Beans, Black Beans, Pinto Beans, and Lima Beans are all crockpot favorites, each one bringing its own personality to the pot.

However Crocktober finds you, whether it’s a busy weeknight, a slow Sunday, or somewhere in between, the slow cooker has a way of making dinner feel easy, cozy, and worth gathering around. Set it, forget it, and come back to a house that smells like fall.

According to researchers studying the world’s longest-living populations — known as the Blue Zones — the answer is yes.

Around the world, in communities where people regularly live past 100, one food shows up on plates every single day: beans. In these Blue Zones, beans aren’t just a side dish — they’re a cornerstone of vitality and longevity, fueling simple, satisfying meals that support health and well-being for generations.

The Blue Zones: Where Longevity Begins

The term Blue Zones comes from a landmark study led by National Geographic researcher Dan Buettner, who identified five regions where people live the longest, healthiest lives:

• Ikaria, Greece – black-eyed peas, chickpeas, lentils
• Okinawa, Japan – soybeans in tofu, miso, and edamame
• Nicoya, Costa Rica – black beans as a staple breakfast food
• Sardinia, Italy – fava beans, chickpeas, white beans
• Loma Linda, California – pinto and black beans among a diverse mix of legumes

In each of these places, beans are part of daily meals, often enjoyed in soups, stews, or salads, alongside whole grains and fresh vegetables. These meals aren’t elaborate or expensive — they’re built on affordable, accessible ingredients prepared with care and shared with others.

“Combined with seasonal fruits and vegetables, whole grains, and beans dominate Blue Zones meals all year long.” — Blue Zones Food Guidelines

The Science Behind Beans and Longevity

Eating beans regularly doesn’t just fill you up — it actively supports your body’s health in ways that help you live longer. Here’s how:

1. Protects Your Heart

Beans are high in soluble fiber, which helps lower LDL cholesterol — the “bad” cholesterol linked to heart disease.

• Heart disease is the leading cause of death globally, and studies show that eating more legumes — like beans — in place of red meat can help lower key risk factors such as high cholesterol and high blood pressure (Harvard Nutrition Source).

2. Balances Blood Sugar

Because beans digest slowly, they prevent blood sugar spikes and improve insulin sensitivity. This makes them especially important for diabetes prevention and management (American Diabetes Association).

3. Fights Inflammation

Beans contain antioxidants and plant compounds like polyphenols and saponins, which have been shown to help reduce chronic inflammation — a factor linked to aging and many diseases (NIH).

4. Supports Gut Health

The fiber in beans acts as a prebiotic, feeding beneficial gut bacteria. A healthy gut microbiome improves immunity, digestion, and even mood — all linked to longer, healthier lives.

5. Aids in Weight Management

Beans are nutrient-dense yet low in calories, helping you feel full while supporting a healthy weight — a major factor in overall longevity.

• A meta-analysis found that for every 20 grams of legumes per day (roughly two tablespoons), there is an associated 7-8% lower risk of death from all causes (Lukus et al., 2020, NIH PMC).
• Many people in Blue Zones eat a full cup of beans daily, which compounds these benefits even further.

Why Beans Are the Longevity Superfood

Beans are celebrated in every Blue Zone because they’re both nutritious and practical:

• Plant-Based Protein: A filling, nutrient-rich alternative to meat.
• Fiber-Rich: Supports digestion, heart health, and stable blood sugar.
• Micronutrient-Packed: Loaded with folate, iron, potassium, and magnesium.
• Affordable & Accessible: Nutritious meals don’t have to be expensive.
• Versatile Comfort: Cook once and enjoy beans all week — in soups, salads, tacos, or bowls — bringing hearty flavor and soul to kitchens everywhere.

Blue Zone–Inspired Recipes with Camellia Beans

Bring the power of the Blue Zones into your own kitchen with these flavorful, bean-forward recipes:

Mediterranean Bowl

A vibrant mix of beans, grains, and fresh vegetables.

Tuna White Bean Salad

A classic Mediterranean-inspired dish that’s light yet filling.

Peas & Greens Trio Bowl

A colorful, nutrient-packed bowl combining peas, leafy greens, and Camellia beans for a fresh, hearty meal.

Red Bean Goat Cheese Mediterranean Salad

Creamy goat cheese, beans, and vibrant veggies combine for a refreshing, easy Mediterranean-style dish.

Instant Pot Black Beans

Hearty, quick, and a great base or side to build many meals around.

Q&A: Beans & Longevity

Q: How many servings of beans should I eat each day?

A: Research shows that eating about one cup of beans per day is a common habit in Blue Zones — regions where people live the longest. Even smaller amounts, like 20 grams per day (about two tablespoons), have been linked to significant health benefits (Lukus et al., 2020, NIH PMC).

Q: How can I bring the Blue Zone lifestyle into my own diet?

A: Start small by adding beans to your meals each day and pairing them with whole foods like vegetables, grains, and healthy fats. Just as important, share those meals with friends and family—because connection and community are essential to a long, fulfilling life.

Q: Do beans really lower disease risk?

A: Yes. Beans help lower cholesterol, regulate blood sugar, reduce inflammation, and support gut health. These factors combined can significantly lower the risk of chronic diseases like heart disease, diabetes, and obesity.

Q: What types of beans do people in the Blue Zones eat?

A: It varies by region, but beans are always central to meals:

• Ikaria, Greece: Black-eyed peas, garbanzo beans, lentils
• Okinawa, Japan: Soybeans (tofu, miso, edamame)
• Nicoya, Costa Rica: Black beans
• Sardinia, Italy: Fava beans, chickpeas, white beans
• Loma Linda, California: A variety, often pinto and black beans

We’ll give you a hint: it’s small, mighty, and has been on Southern tables for generations. Yep — beans.

Beans aren’t just pantry staples. They’re comfort food, tradition, and nourishment, all rolled into one. And right now, when families everywhere are looking for ways to save, beans shine even brighter. They’re one of the most cost-effective proteins you can buy, packed with fiber, iron, and minerals — and they make recipes that feel indulgent instead of “budget.” In fact, some of the best budget recipes start with beans — dishes that feel like comfort food, not compromise.

Why Beans Are the Smartest Protein on the Shelf

A one-pound bag of dried beans averages about $1.50–$1.75 nationally, according to U.S. Bureau of Labor Statistics data. For premium, higher-quality brands like Camellia, which are stocked at major grocers, prices typically range from $2.20–$2.80 per pound.

Cook it up, and you’ll have about 5–6 cups of beans — roughly 10–12 USDA servings (½ cup cooked = 1 serving). That comes out to about 15–25¢ per serving for a meal that’s hearty, healthy, and satisfying — still one of the most affordable proteins you can buy.

But the savings are only half the story. Beans also bring:

• Protein & fiber: A half-cup of cooked beans has about 7–8 grams of protein and 7–8 grams of fiber. That’s the same protein as an egg — making beans one of the most affordable, high-quality proteins you can buy
• Long-lasting nutrition: Rich in iron, potassium, and magnesium.
• Meal-prep magic: Cook once and enjoy beans all week — in soups, salads, tacos, or bowls — bringing hearty flavor and soul to kitchens everywhere.
• One of the lowest-cost proteins: Dry beans, peas, and lentils are “a relatively low-cost, low-fat, and high-fiber alternative to meat, poultry, and fish,” according to the USDA Economic Research Service

Meals That Stretch the Dollar Without Sacrificing Flavor

Beans prove that “budget-friendly” doesn’t have to mean uninspiring. In fact, they’re the heart of some of the most comforting meals you’ll ever cook. They make the kitchen smell like something worth gathering around — the kind of meals that draw in hungry kids, neighbors dropping by, or friends coming over for the game. When the pot gets passed around, no one’s thinking about how much it cost — they’re thinking about second helpings.

Here are a few Camellia favorites that deliver comfort, flavor, and value all in one pot:

Instant Pot Creole Red Beans and Rice

A Louisiana classic that practically cooks itself, with smoky, rich flavor in every bite.

Stovetop White Bean & Chicken Chili

A hearty, protein-packed chili that’s as easy on the budget as it is full of flavor.

Instant Pot New Orleans-Style Blackeye Peas

A soulful Southern favorite that brings good fortune and comfort to the table.

The Bottom Line

Beans aren’t “cheap” food — they’re affordable, nourishing, and deeply comforting, turning a few dollars into meals that stretch the grocery bill and fill the table with flavor, tradition, and a little taste of home.

Bean Budget FAQs

Do I need to soak beans before cooking? Not necessarily. With fresher beans like Camellia, soaking isn’t required. You can cook them straight from the bag — or soak if you prefer a shorter simmer time. Learn more about soaking beans here.

Are beans cheaper than meat?Yes. A serving of dried beans costs roughly 15–25¢, while a serving of chicken or beef averages 80¢ to more than $2.00 (Vegan Journal). That makes beans one of the most affordable — and nutritious — proteins you can buy.

Are dried beans cheaper than canned beans? Yes. A 1-lb bag of dried beans ($1.50–$1.75 nationally, or about $2.20–$2.80 for premium brands like Camellia) makes 10–12 servings — just 15–25¢ each.

Are dried beans healthier than canned beans? Often, yes. Canned beans are still nutritious, but they can include added sodium — about 200 mg per ½-cup serving for canned pinto beans. According to the Bean Institute, draining and rinsing can reduce that by up to 40%.

With dried beans, you season the pot yourself — meaning no hidden sodium, no BPA from cans, and fresher flavor. Read our full comparison here.

The post Budget Meals with Beans: Affordable Comfort Food for Every Table first appeared on Camellia Brand.]]> https://www.camelliabrand.com/budget-meals-with-beans-affordable-comfort-food-for-every-table/feed/ 0 https://www.camelliabrand.com/cooking-red-beans-serving-comfort-remembering-katrina-20-years-later/ https://www.camelliabrand.com/cooking-red-beans-serving-comfort-remembering-katrina-20-years-later/#respond Wed, 20 Aug 2025 11:19:42 +0000 https://www.camelliabrand.com/?p=47056 Hurricane Katrina and Camellia Beans: A Story of Community Resilience Twenty years ago, on the tragic day of August 29, read more ...

Hurricane Katrina and Camellia Beans: A Story of Community Resilience

Twenty years ago, on the tragic day of August 29, 2005, Hurricane Katrina made landfall and caused havoc across Louisiana and Mississippi coastal communities. One city in particular, New Orleans, took a turn for the worse as levees broke and waters bled into the neighborhoods that sat below sea level, leaving families displaced, streets flooded, and the city struggling to keep people safe and fed.

Aerial flooding of New Orleans (NOAA aerial photo). Taken by officers of the NOAA Corps.

During the chaos, a familiar staple of New Orleans cuisine—the red kidney bean—became the hero of post-storm meals, a comforting source that took on a symbolism of its own: community, continuity, and tradition. Central to this story was Camellia Beans, a 102-year-old  New Orleans family-owned company whose dedication to its community extended far beyond its warehouses.

Keeping Track of Family

“I remember we were really concerned about where everybody was, were they safe, what their living conditions might be,” said Vince Hayward, the fourth-generation CEO of the company.

Communication proved nearly impossible. Cell phone towers were down, and landlines had been disconnected by winds and flooding. “So of course, all the cell phone towers were down. The communication was very difficult, and a lot of the communication was about ‘Have you spoken with anyone?’ ‘Have you heard from this person or that person?'”

Despite these challenges, they managed to compile a list of employees and their families—some of whom had been with the company for over three decades. Word eventually spread that trailers were being set up for employees and their families to live outside the factory in Harahan, located in neighboring Jefferson Parish. The facility had lost power for only ten days and sustained no structural damage.

New Orleans, LA–Aerial views of damage caused from Hurricane Katrina the day after the hurricane hit August 30, 2005. Photo by Jocelyn Augustino/FEMA

Stories from the Storm

Vanessa Smith, a 36-year veteran employee at Camellia Beans, who lives in New Orleans, witnessed the devastation and flooding. “The water was coming in. It was getting higher and higher, when the levees broke,” Smith recalls, adding that she witnessed people struggling to survive—and some who didn’t make it through the storm.

“Everywhere you looked, there was obvious destruction and an obvious need,” Hayward said.

The city was almost unrecognizable. “When I first came back into the city, I really was just so surprised by how I really couldn’t recognize it,” said Alon Shaya, restaurateur, cookbook author, and CEO of Pomegranate Hospitality.

Beans as Relief

Once Camellia Beans resumed operations, Hayward said, “We were contacted by people about doing feeding operations. They wanted to know if we had any beans we could donate or get to them because they were helping out areas that were still suffering without power, without any type of utilities or infrastructure. No one was turned away! ”

Relief groups, volunteers, chefs, and everyday people obtained bags of Camellia Beans, by way of Hayward or volunteers delivering beans to a community of makeshift first responders, giving them the means to feed everyone or anyone who was hungry.

A Light Bulb Moment

Jayda Atkinson, a consulting chef and TV personality who had stayed during the storm but later evacuated to Texas, spent three days not knowing where her family was then to learn they were staying in a shelter. She eventually ended up in Atlanta, living “in a FEMA hotel with a bunch of other locals who were trying to figure it out.”

Then inspiration struck.

“Camellia Beans! So I went to Publix, got a bag of Camellia Beans, knowing what beans did for me and my family,” she said. Her grandfather had been the family’s red beans guy! “Whenever grandpa was fixing red beans, we all felt good. So I wanted to offer the same feeling to other people.”

Atkinson started cooking Camellia Red Beans and Rice, and the smell permeated the hallways of the hotel. She set up a table outside her hotel room with plates full of this sacred dish. People flocked to her, some happy and some crying as the meal was a “reminder of home.” From that day forward, she continued making the Camellia Red Beans and Rice. “It became a small act of healing, for me and for others,” she said.

Cooking in Crisis

Shaya found himself cooking at the Walmart on Tchoupitoulas Street, which was serving “sort of as a command center for the National Guard, FEMA, the police, state troopers, and people who had been rescued from their homes.”

He walked through the store and picked up “a big bag of Camellia red beans, a crawfish boil pot, a big propane tank, a bottle of Tabasco sauce, Tony Chachere’s seasonings,” then walked into the parking lot and started cooking red beans.

“I was giving people their first hot meal in several days.”

More Than Food

The humble red-kidney bean—shelf-stable and protein-rich—emerged as the unexpected hero in dark hours for New Orleans.

“Gathering to share red beans and rice with other people from New Orleans was kind of like having communion in church. It’s a reconnection of you with the community and with something more powerful than you as an individual,” said writer Lolis Eric Elie.

“Cooking red beans and rice wasn’t just about food—it was about love, memory, and comfort,” said Atkinson.

While the storm’s waters reshaped the physical landscape, Camellia strengthened its deep roots in the community, proving that in times of crisis, trusted and traditional foods can sustain not just bodies, but a unified hope.

The post Cooking Red Beans, Serving Comfort: Remembering Katrina 20 Years Later first appeared on Camellia Brand.]]>

If there is a restaurant known for both its adherence to tradition and innovation in the culinary and hospitality world, it’s Commander’s Palace.

Guests know when they go to the restaurant, the menu will have turtle soup au sherry, shrimp and tasso Henican, eggs Sardou and Creole bread pudding soufflé, among the offerings. But they also know that new dishes, in keeping with the restaurant’s practice of allowing its chefs — which included legends Paul Prudhomme and Emeril Lagasse — to add unique flavors to the menu.

So, when COOLinary, an event that happens throughout August featuring New Orleans restaurants, Commander’s Palace Executive Chef Meg Bickford got busy dreaming up some new dishes.

The Cochon de Lait Tostada

The result? Among them, the Cochon de Lait Tostada, a dish that has been on the restaurant’s menu in other variations, but now it had a Bickford twist.

This multi-layered iteration consists of garlic- and hot sauce-rubbed fall apart 18-hour smoked pork shoulder on a crisp tortilla with smoky boudin, creamy red bean purée, pickled corn and okra chow chow, crumbled Cotija and charred poblano aioli.

Not only does the red bean purée made from Camellia Red Kidney Beans act as the foundation of the dish — and contributes a “rich, earthy flavor,” says Bickford — it is a great sauce to dip and mix the dish’s other ingredients into. It is also a time-tested Commander’s Palace recipe.

“We braise the red beans with tons of andouille and house-made tasso,” says Bickford. “Then we puree the whole thing with pickled okra and roasted garlic. We’ll add a mound of butter into it so it’s nice, shiny and silky.”

“It’s just phenomenal … I could eat with just a spoon!”

Camellia Beans: An Essential Ingredient

Bickford, whose family is from Cut Off and New Orleans, grew up well-versed in south Louisiana cuisine, “Both my parents cooked, kind of everybody in my family cooks. It’s a rite of passage.”

“We always had Camellia Beans in the pantry. And no matter where we lived, we always used Camellia Beans.”

“It’s a very consistent product. They’re very clean, which a lot of people don’t think about. But when you’re not finding rocks or sand in your beans, it’s a big deal,” she says.

“It also goes beyond brand recognition … you want to use a local product, and that product proves itself to be superior.”

Rich and Buttery

Camellia Red Kidney Beans are also used for the red beans and rice made for the staff meal on Monday.

“Serving red beans and rice every Monday is more than just a meal — it’s a tradition rooted deep in New Orleans culture. It’s how we start the week together, just like families have done here for generations,” says Bickford. “Around that pot of beans, our team becomes a family, sharing stories, laughter and the spirit of this city we love.”

Everyone in the kitchen takes turns making the family meal — for Commander’s Palace, it’s all part of working as a team and part of its culture.

Another bean Bickford is a fan of is the Camellia Cannellini Beans for the garlic-braised white beans, served with a pork tenderloin.

Bickford favors these beans because they are “super rich and buttery, and it kind of gives this nutty flavor a little.”

She also features the cannellini bean in the heartier white bean cassoulet available at the restaurant’s Le Petit Bleu, its Parisian-style cafe next door highlighted inside and out by the restaurant’s signature color, Commander’s blue.

Rooted in New Orleans culture, the restaurant’s use of local Camellia beans — from red beans to cannellini beans — honors heritage, quality and good food not just for COOLinary, but all year long.

Commander’s Palace, 1403 Washington Ave., NOLA 70130; 504.899.8221; commanderspalace.com/ ; on Instagram.

From weeknight dinners to weekend gatherings, our seasoning blend makes it easy to whip up flavorful meals without the fuss. Here are five delicious ways to use it—each one packed with comfort, convenience, and plenty of soul:

1. Kentucky Burgoo

This hearty, stew-like dish brings together pork, chicken, and vegetables with a savory white bean base. It’s a stick-to-your-ribs kind of meal that’s perfect for feeding a crowd—made even easier with the help of our time-saving seasoning blend.

2. Instant Pot White Bean Cauliflower Broccoli Soup

Creamy, cozy, and loaded with veggies, this Instant Pot soup is a weeknight lifesaver. With cauliflower, broccoli, and our White Bean Flavor Infusion, it’s a flavorful, feel-good meal that even picky eaters will enjoy.

3. Instant Pot Cajun White Beans

Short on time but still want that authentic, slow-simmered flavor? This Instant Pot version of Cajun white beans comes together quickly but tastes like it cooked all day. The Flavor Infusion does the heavy lifting, bringing that perfect balance of heat and depth.

4. Stovetop Cajun White Beans

Prefer to cook the traditional way? This stovetop version lets you enjoy all the cozy smells and the gentle simmer of beans on the stove. This all-in-one seasoning pouch blends right in for a foolproof, flavor-forward finish.

5. Creole Baked White Beans

Think baked beans are just for BBQ? Think again. This Creole-inspired version bakes white beans with rich tomato flavor and savory seasoning for a dish that works as a main or a side. It’s bold, hearty, and deeply satisfying—made even better with the rich flavor built right into the infusion blend.

Simple, Savory, and Full of Soul

No matter how you cook it—Instant Pot, stovetop, or oven—our White Bean Flavor Infusion delivers real Creole flavor without the extra steps. It’s vegan-friendly, gluten-free, non-GMO, and made without artificial colors, flavors, or MSG. Just clean, reliable flavor you can count on.

Grab a bag of white beans, drop in the Flavor Infusion, and let the pot do the rest.

Shop White Bean Flavor Infusion now

Fast, Flavorful, and Ready in Under an Hour

Think dried beans take all day? Think again. Publix and Camellia Brand have teamed up to show you how easy it can be to make hearty, homemade bean dishes in less than 60 minutes.

From New Orleans-style red beans and rice to pinto beans with ham hocks, this flipbook is packed with delicious Instant Pot recipes that are simple enough for weeknights yet bold enough for entertaining.

Explore the Recipe Flipbook Now

Here are five easy, flavorful recipes that prove just how versatile this little pouch can be:

1. Instant Pot Red Bean Soup

Hearty, wholesome, and incredibly easy to make, this soup is like a warm hug in a bowl. The Red Bean Flavor Infusion adds depth and warmth to every spoonful, making this a go-to recipe for busy weeknights or cozy weekends.

2. Instant Pot Creole Red Beans ️

Comfort food, simplified. This set-it-and-forget-it classic gets a flavor boost that tastes like it’s been simmering all day—without actually simmering all day. Just toss everything in the Instant Pot and let the pouch work its magic. Don’t forget the rice and cornbread.

3. Easy Crawfish Red Bean Dip

Looking to impress at your next gathering? This dip combines the richness of red beans with sweet, tender crawfish for a Louisiana-style twist on a classic appetizer. No extra seasoning required!

4. Stovetop Creole Red Beans

If you love the rhythm of a slow Sunday simmer, this version is for you. You’ll get that smoky, soul-warming flavor you expect from traditional red beans, without spending all day seasoning. Just one pouch and a little patience go a long way.

5. Red Bean Dip

Party snack? Weeknight snack? Midnight snack? This creamy, savory dip does it all. With just a few ingredients and a pouch of bold seasoning, you’ve got a crowd-pleaser that’s perfect with chips, veggies, or even toast. Pro tip: double the batch.

Camellia’s Red Bean Flavor Infusion makes it easy to bring the authentic taste of New Orleans into your kitchen—whether you’re simmering a pot for the family or whipping up a quick dip for friends. These five recipes prove that red beans aren’t just for Mondays anymore—they’re for every day.

Ready to cook? Grab a pouch of Red Bean Flavor Infusion and get inspired! ❤️

Packed with protein, fiber, and flavor, beans are a pantry staple that stretch your dollar without sacrificing taste or nutrition. Here are five easy, hearty meals featuring our Camellia Brand beans that are perfect for the busy back-to-school hustle.

Vegetarian Pinto Bean Chili

A cozy chili is always a win when the week feels long. This Vegetarian Pinto Bean Chili is a meatless marvel that’s hearty enough to satisfy everyone at the table. Made with pantry staples and plenty of spices, it’s a great make-ahead meal that reheats beautifully—perfect for lunchboxes, busy weeknights, or freezing in portions for later.

Budget Tip: Bulk it up with frozen corn, extra beans, or chopped zucchini for even more servings.

Instant Pot Pinto Beans with Ham Hocks

If you’ve got an Instant Pot, this one’s a no-brainer. Pinto Beans with Ham Hocks come together quickly in the pressure cooker and deliver deep, smoky flavor with minimal effort. Serve over rice, scoop into a thermos for a hot lunch, or use leftovers in tacos or burritos.

Budget Tip: Ham hocks are affordable and flavor-packed. Can’t find them? Try smoked turkey necks or a splash of liquid smoke.

Simple Southern Lima Beans

This recipe is the definition of Southern comfort food. Simple Southern Lima Beans are simmered low and slow with just a few ingredients, but they’re anything but plain. Creamy, filling, and soul-warming, these beans are great as a main dish or as a side.

Budget Tip: Serve over rice or cornbread to stretch this meal even further. Add a green veggie and you’ve got a complete dinner.

Beans & Greens Soup

When you’re craving something nourishing and light, this Beans & Greens Soup hits the spot. It’s packed with leafy greens, creamy beans, and comforting broth—perfect for thermos lunches or after-school pick-me-ups. It’s also endlessly customizable based on what’s in your fridge.

Budget Tip: Use frozen greens instead of fresh, and toss in leftover veggies from the week to avoid waste.

Pantry Red Beans & Rice

No time for a grocery run? No problem. This Pantry Red Beans & Rice recipe uses shelf-stable ingredients to bring you all the flavor of the classic dish in a super budget-conscious way. It’s quick, easy, and the ultimate meal prep hero.

Budget Tip: Double the batch and freeze portions for future meals. Serve with hot sauce and pickled veggies for a quick flavor boost.

Make Beans a Back-to-School Staple

From chili to soups to Southern classics, beans are a smart way to fuel your family through the school year. They’re nutritious, filling, and incredibly versatile—plus, they’re easy on your wallet when grocery bills start to pile up.

So stock up your pantry, pull out your favorite pot, and get cooking. Your future self (and your back-to-school budget) will thank you.

Reading together, like cooking together, creates lasting memories. And just like a pot of red beans, stories have the power to bring people closer. Whether it’s Monday night or any night of the week, here are some delightful children’s books that celebrate Louisiana’s food, culture, and community.

Red Beans and Rice for Dinner by Jayda Atkinson

A heartwarming story that celebrates the joy of cooking, sharing meals, and showing kindness—reminding readers that food is one of the sweetest ways to bring people together.

Red Beans & Rice by Jeanette Weiland

Join Magnolia Rose and her friends on a visit to Grandma Bee and Grandpa Pepper’s farm, where they discover how their favorite meals, including red beans and rice, go from farm to table with love and care.

Today Is Monday in Louisiana by Johnette Downing

Based on a popular children’s song, this rhythmic read takes kids through Louisiana’s weekly culinary traditions—starting with, you guessed it, red beans and rice on Monday. It’s a delightful introduction to the state’s rich food culture.

Gaston® Goes to Mardi Gras by James Rice

Follow Gaston the green-nosed alligator as he parades through Mardi Gras, celebrating the rich foods and festivities of Louisiana, including a big pot of red beans.

The Runaway Beignet by Connie Morgan

In this whimsical tale, a magical beignet comes to life and leads a wild chase through the French Quarter, capturing the playful spirit of New Orleans along with favorite foods like red beans and rice.

A Mardi Gras Dictionary by Beverly Vidrine

This alphabet book introduces children to the unique language of New Orleans’ Carnival season, featuring terms and traditions, including the classic red beans and rice.

Max the Cajun Puppy by Rob Butler 

Join Max, the Cajun puppy, on his adventures through Louisiana, where he encounters the state’s rich culture and cuisine, with red beans and rice making a delicious appearance.

Keep the Tradition Alive

Whether you’re in Louisiana or celebrating from afar, Red Beans Monday is a chance to gather, cook, share stories, and make memories. These books are a perfect way to pass down culture, spark curiosity, and bring generations together—one story, one meal, and one Monday at a time.

Defying gravity, Galliano’s Pork Chop LaPlace is a study in vertical culinary construction: a base of red beans, then cornbread and ham hock dressing, topped with an andouille-stuffed Berkshire pork chop (cold smoked and grilled), upon which three onion rings are carefully placed, then finished with a “tiger sauce.”

It has probably given a few diners pause on how to start eating; nevertheless, it is one of the restaurant’s most popular dishes.

A Cajun Concept Restaurant

Located in the Warehouse District, Galliano opened in December 2016 as a “very casual Cajun concept,” says co-owner Manny Pineda. When COVID-19 hit in early 2020 and the restaurant lost a steady customer base from the nearby Ernest N. Morial Convention Center, the decision was made to revamp the menu offerings.

“I am a fine dining brat,” admits Pineda, who worked his way through college at a number of fine-dining establishments in New Orleans, including Emeril’s. It was there that he met Chef Ricky Cheramie, with whom he and a business partner opened Restaurant Rebirth, a Creole-and Cajun-inspired farm-to-table restaurant. Later, he opened Galliano on the same city block.

For the new Galliano menu, Pineda and Cheramie harkened back to their fine dining backgrounds and added traditional homestyle Cajun dishes with a few twists — such as the Pork Chop LaPlace, a Cheramie creation.

But even with this menu elevation, traditional dishes such as red beans and rice are on the menu – alongside jambalaya, gumbo, blackened Gulf fish, and others.

The restaurant also focuses on local sourcing, such as Camellia Red Red Kidney Beans – for Pork Chop LaPlace, as well as the traditional red beans and rice offering.

Traditional Red Beans & Rice: How They Make It 

“We start with the trinity [onion, bell peppers, celery]. Add all the seasonings such as Chef Paul Prudhomme’s Meat Magic Cajun Seasonings, paprika, and cook it all down,” says Pineda. “We add a little bit of ham hock in there, some andouille sausage, cook it some, then throw in the Camellia red beans,” which have been soaking overnight.

“Chicken stock is added, then bay leaves, and it is all cooked down to the right consistency.”

What is the “secret” ingredient? “We add a couple of smoked pork chops in, while the red beans are cooking down,” says Pineda.

Once the pork chops are done, and the chef pulls them out, the meat basically falls off the bone. It is then chopped and mixed back into the red beans to cook further. When finished, the red beans are served with Louisiana long-grain rice.

It all combines into a hearty dish, one that has its roots firmly in Galliano, the town in southeast Louisiana that Cheramie hails from.  

Galliano, 200 Julia St., gallianorestaurant.com; on Instagram; Mon.-Sat. 5 p.m.-10 p.m.

Let’s explore four distinctive southern pea varieties that deserve a place in your pantry and on your table.

Lady Cream Peas: The Delicate Jewel

Lady Cream peas stand out for their delicate appearance and elegant flavor. These small, pale legumes cook to a creamy consistency while yielding a clear pot liquor, prized in southern households for their subtle sweetness and refined texture. The key to perfect Lady Cream peas lies in gentle simmering and careful seasoning – they absorb flavor beautifully without requiring heavy spicing.

Lil’ Auntie’s Lady Cream Peas

This treasured family recipe enhances the peas’ natural creaminess with seasoning meat (or butter), aromatics, and herbs. After gentle simmering, they develop a tender texture perfect alongside cornbread or as a base for grilled fish.

Crowder Peas: Bold and Beautiful

Named for the way they crowd themselves within their pods, Crowder peas deliver robust flavor and hearty texture that stands up to bold seasonings. These hardy peas thrive in the southern climate, creating a deep, dark broth when cooked. Crowder peas offer a perfect foundation for building complex flavors with smoky pork, onions, garlic, and herbs.

Clayton’s Crowder Peas

This family recipe honors the peas’ natural earthiness with classic southern cooking methods – simmering with seasoning meat before adding sautéed aromatics and herbs, resulting in a rich pot liquor perfect for sopping up with bread or serving over rice.

Field Peas: The Soul Food Staple

Field peas are similar in flavor and texture to blackeye peas but with their own distinctive character. Part of the cowpea family brought to America from Africa, these adaptable, heat-tolerant legumes have become a cornerstone of soul food cooking. When prepared traditionally with smoked pork, sautéed aromatics, and herbs, they develop a flavorful pot liquor that carries their unique earthy essence.

Patricia’s Perfect Field Peas

This heritage recipe showcases the peas’ distinctive flavor, while the Field Peas & Snap Beans variation adds fresh green beans, salt pork, and dried red chili pepper for color, texture, and a gentle heat that complements their natural earthiness.

Blackeye Peas: The Good Luck Charm

Perhaps the most widely recognized of all southern peas, blackeye peas have earned their place as both a cultural icon and a culinary staple. No southern pea holds more cultural significance than the blackeye pea on New Year’s Day. Served with greens and pork in Hoppin’ John, they’re believed to bring prosperity, with the peas symbolizing coins and the greens representing paper money.

Bessie’s Best New Year Blackeyes

This cherished recipe enhances the peas with seasoning meat, aromatics, and a touch of herbs like thyme and sage. For a classic Hoppin’ John, simply add rice, tomatoes, and green onions – served alongside collard greens for both flavor and fortune.

The Southern Pea Heritage

From humble beginnings, southern peas have evolved into beloved ingredients that carry cultural significance and family memories. Each variety offers its own personality and cooking properties, but all share the adaptability, nutritional benefits, and rich history that make southern peas truly special.

As you experiment with these recipes, you become part of the continuing story of southern cuisine—a tradition of transforming simple ingredients into soul-satisfying meals that bring people together.

Zippy Lentil Salad

This spring lentil salad combines protein-rich legumes with a rainbow of Easter-colored bell peppers and a lemon-champagne vinegar dressing to create the perfect side dish.

Pro tip: Serve in a clear glass bowl to showcase all those beautiful spring colors for a festive Easter table centerpiece.

White Bean Hummus

This easy 5-minute white bean hummus recipe features notes of lemon and fresh parsley for a taste of springtime in every bite. Create a beautiful grazing board with fresh seasonal vegetables like radishes, red bell peppers, and carrots.

Pairing suggestion: Serve with pita, crackers, or crudités.

Avocado Cilantro Hummus

This vibrant green dip combines creamy avocado with lime and fresh cilantro, and it’s ready in just 10 minutes—perfect for last-minute get-togethers.

Potato Salad with Chickpea Aquafaba Mayo

A twist on traditional potato salad, this dish features a light and creamy chickpea aquafaba mayo, zesty mustard, fresh herbs, and crisp veggies.

Easy Crawfish & Red Bean Dip

Bring New Orleans flavors to your table with this creamy, crowd-pleasing dip featuring Louisiana crawfish, red beans, and bold Creole seasonings. Serve it straight from the oven with crusty French bread or tortilla chips.

Photo: Kat Kimball

Ingredients:

• 1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight & drained
• 1 box Camellia White Bean Flavor Infusion Seasoning Mix
• 4 cups water
• 1 pound ground, hot, Creole-style sausage
• 1 medium onion, diced
• 1/2 cup diced bell peppers (red & green mix)
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 1 (15-oz.) can tomato sauce
• 1/2 cup dark brown sugar
• 1/4 cup molasses
• 1/4 cup yellow mustard
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon Creole seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne (optional)
• 1 tablespoon apple cider vinegar
• 1 cup reserved bean broth

Giveaway dates: February 10th – February 19th

Official Sweepstakes Terms and Conditions: Camellia’s 2025 Mardi Gras Giveaway

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Promotion Description: Camellia’s 2025 Mardi Gras Giveaway – Jayda Atkinson, Dirty Coast, & Camellia Brand (“Sweepstakes”) begins on 2/10/2025 at 9:00 AM (Central Time (US & Canada)) and ends on 2/19/2025 at 11:59 PM (Central Time (US & Canada)) (the “Promotion Period”). By participating in the Sweepstakes, each entrant unconditionally accepts and agrees to comply with and abide by these Official Rules and the decisions of Camellia Brand (“Sponsor”), which shall be final and binding in all respects. Sponsor is responsible for the collection, submission or processing of Entries and the overall administration of the giveaway. Entrants should look solely to Sponsor with any questions, comments or problems related to the Sweepstakes.

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Prizes: One (1) winner will receive:

A Crockpot, “Red Beans and Rice For Dinner” Book, Makin’ Groceries Tote, Custom Mirror, King Cake Keychain, $35 Gift Card, New Orleans Playing Cards, Bonfolk Socks – Mardi Gras Fried Chicken Design, King Cake Candle, Two-Piece And A Biscuit Patch, “Let Them Eat King Cake” Tea Towel, Mardi Gras NOLA Bean T-shirt, Camellia Sticker Pack, three Red Bean Flavor Infusion, and two White Bean Flavor Infusion (total ARV: $300).

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And though — or perhaps, because of — being a time-tested dish, red beans and rice can show up on menus in interesting ways, showcasing new ideas.

A Bean-Based Cocktail That Breaks All Rules

At Muy Pwa in Beanlandia, Chef Maya Mastersson concocts not one, but two new red beans and rice variations, and even a cocktail.

That’s right, a red beans and rice cocktail. Consisting of toasted rice-infused mezcal, “trinity” bitters and a red bean syrup that Mastersson makes, it’s finished with Tony Chachere’s on the rim and a specialty ice cube — another Mastersson creation — that has red beans, rice and a bay leaf in it.

“It’s a savory drink,” says Mastersson, adding, “Every cocktail, every dish has at least one bean type in it,” about the restaurant’s offerings.

When Mastersson opened Muy Pwa in Beanlandia in early October 2024, her goal was a menu focusing on beans, as Beanlandia is a community center and museum founded by the Krewe of Red Beans, renowned for its Lundi Gras march wearing bean-adorned costumes, as well as its philanthropic activities such as Feed the Second Line.

From Sicily to New Orleans: The Art of Bean-Based Innovation

“We were excited to find a creative and unique chef to bring on like Maya. She’s a great fit in our little bean universe,” says Krewe of Red Beans and Beanlandia founder Devin De Wulf.

To create this bean-centric menu, Mastersson did extensive research about New Orleans cuisine, as well as global flavors. “I wanted it to be a cohesive menu with a theme … without it being all over the place,” she says.

Mastersson submerged herself “in the history of beans, the science of beans … how they grow, what cultures use them, how they use them, how they are eating them … things like that.”

Mastersson aimed to source locally or close by, which led her to use Camellia Beans, which in addition to its red kidney beans, she uses the white beans, black beans and black-eyed peas.

Among the menu’s highlights is the red beans and rice arancini, which is a blend of two culinary traditions: New Orleans’ favorite Monday dish and arancini, a rice ball that is stuffed, coated in breadcrumbs, then deep-fried which has its origin in Sicily.

“At its base,” Mastersson says about the dish, “it is literally a fried ball of red beans and rice.”

She starts by making the red beans, then when done, adds rice to that same pot. While the rice cooks, it absorbs most of that liquid, a vegetable stock made with leftover scraps accumulated during prep.

Nutritional yeast is added “to give it that meaty, umami flavor,” she says.

Sweet, Savory, and Everything in Between

The rice ends up very soft, making it easier to make into small balls. She freezes them — to hold the shape — before they are breaded and fried to order. Served with a Crystal remoulade sauce to add a little bit of kick, it is crunchy on the outside, full of red beans and rice flavor on the inside.

It is a vegan dish, says Mastersson, but it still has a smoky flavor due to the liquid smoke she adds, not due to a smoked meat often found in traditional red beans and rice.

The Azuki red beans and rice ice cream is her other culinary spin on this dish. The red beans are cooked in milk, and while doing that, she makes a custard. She adds that to the red beans, then blends it into an ice cream, making it very rich, says Mastersson.

“I wanted the menu to be a multicultural celebration of the legume,” she says. And at Muy Pwa, Mastersson does just that.

*Muy Pwa, at Beanlandia, 3300 Royal St., kreweofredbeans.org; Hours: Wed.-Sun., 5 p.m.-9 p.m.*

New Orleans is famous for its music, festivals, and of course—its food. And no visit to the Big Easy is complete without a comforting bowl of red beans & rice. Whether you’re in town for a weekend getaway, a festival, or just craving the flavors of Louisiana, these local favorites serve up some of the best bowls in the city.

Check out a few of our top picks:

Mother’s

The origin of the red beans and rice recipe at Mother’s starts with the founders, Simon and Mary “Mother” Landry, who opened the business in 1938 and fed the neighborhood’s longshoremen, warehouse workers, and others looking for hearty New Orleans dishes.

Mother’s Restaurant, 401 Poydras Street, www.mothersrestaurant.net, (504) 523-9656. Hours: 7 days, 7 a.m.-10 p.m.

Li’l Dizzy’s

At Li’l Dizzy’s, the red beans are served only on Mondays and usually sell out. Customers can thank head chef John Cannon (who some may know for playing the tuba in the Stooges Brass Band) for the delicious dish.

Li’l Dizzy’s, 1500 Esplanade Ave., lildizzyscafe.net; on Instagram; (504) 766-8687; Mon-Sat. 11 a.m. – 3 p.m.

Dooky Chase

Edgar Chase IV learned how to make red beans & rice from his grandmother, Leah Chase. Known as the Queen of Creole Cuisine, Leah and her culinary skills brought people from across the globe to Dooky Chase.

Dooky Chase, 2301 Orleans Ave, dookychaserestaurants.com; on Instagram; (504) 821-0600; Lunch, Tuesday – Friday, 11 a.m. – 3 p.m; Dinner Fridays and Saturdays Only, 5:30 p.m. – 9:00 p.m.

Creole Queen

Relax during a 2-hour cruise on the Mississippi River while enjoying the Creole Queen Paddlewheeler’s vegan red beans & rice. The delicious dish is available on their brunch and dinner Mississippi River cruises leaving from New Orleans Spanish Plaza.

Creole Queen, Spanish Plaza, New Orleans, tickets/reservations, 504.587.1719 or 1.800.445.4109; creolequeen.com

Katie’s

Katie’s owner Scott Craig shares that he makes his red beans and rice like he makes his greens —with a lot of meat. “I like to use smoked sausage and pickled meats, sometimes I’ll add turkey necks or other meats, anything that will bring it flavor,” he says.

Katie’s Restaurant and Bar, 3701 Iberville St., katiesinmidcity.com; on Instagram; 504.488.6582. Hours: Mon.-Thus. 11 a.m.-9 p.m.; Fri. and Sat. 11 a.m.-10 p.m.; Sun. 10 a.m.-5 p.m.

Liuzza’s

Many like to enjoy Liuzza’s classic red beans & rice alongside the restaurant’s signature 18 oz. goblets of frosty cold beers — or an Abita root beer. Delish!

Liuzza’s Restaurant and Bar, 3636 Bienville St., New Orleans; liuzzas.com; Hours: Mon. 11 a.m. – 8 p.m., Tues. Closed; Weds. 11 a.m.-9 p.m., Thurs.-Sat.11 a.m.-10 p.m.; Sun. 11 a.m.-7 p.m.

Heard Dat Kitchen

What is Chef Jeffrey Heard’s secret to his red beans & rice? Don’t rush the beans. “I found slow cooking them on that real low fire is what really will make them creamy.”

Heard Dat Kitchen, 2520 Felicity St., (504) 510-4248, @hearddat on Instagram, heardatkitchen.com. Hours: Mon. – Sat., 11 a.m.- 8 p.m.

Whether you’re a first-time visitor or a local looking for your next bowl, these spots are sure to satisfy your red beans & rice craving.

Where have you bean? Share your favorite NOLA spots with us on social!

Ingredients:

• 1 (1-lb.) package Camellia Brand Cannellini Beans
• 8 cups vegetable broth
• 2 cups sliced carrots , (about 4 medium carrots)
• 1 large yellow onion, chopped 
• 1 cup chopped celery
• 2 tablespoons chopped garlic
• 2 bay leaves
• 1 teaspoon kosher salt, chopped
• 1 teaspoon ground black pepper, plus more to taste
• 3/4 teaspoon crushed red pepper, plus more to taste
• 1/2 teaspoon dried Italian seasoning
• 4 cups curly kale, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 cup shaved Parmesan cheese

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.

Classic Hoppin’ John

A southern staple that’s perfect for New Year’s Day or any cozy winter evening, it’s a wonderful combo of black eye peas, rice, and flavorful seasonings.

Cauliflower Lima Bean Au Gratin

Creamy and indulgent, this side dish combines cauliflower, lima beans, and cheesy goodness to add a touch of comfort to any holiday spread.

Cozy Minestrone

A hearty soup filled with seasonal vegetables, pasta, and beans, it’s perfect for warming up any chilly winter night.

Chocolate Zucchini Bread with Black Bean Aquafaba

A decadent dessert option that’s surprisingly healthy and chocolatey.

Warm Wild Green Salad with Pecan Dressing

This crunchy salad featuring seasonal greens and crispy pecans is drizzled with a flavorful dressing and ideal for winter gatherings.

Camellia’s Shrimp, Andouille and White Bean Cassoulet

A festive New Orleans dish, this cassoulet is a wonderful Réveillon main, combining shrimp, spicy andouille sausage, and creamy white beans.

Pantry Red Beans & Rice

When you need a break from holiday season party food, turn to this simple yet satisfying dish made with pantry staples.

‘Tis the season of giving, and Camellia Brand is here to spread some holiday cheer! Our Christmas Giveaway is your chance to win a festive bundle of Louisiana comfort. We’re giving away 1 Le Creuset 5-Piece Signature Cast Iron Cookware Set, 1 @NOLABoards Sazerac Bar Board, 1 Camellia Brand Christmas Ornament, and 1 Camellia Brand Seasoned Greetings Gift Box. It’s everything you need to make your holidays extra delicious!

Giveaway dates: December 2nd – December 11th

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Instant Pot White Bean, Cauliflower & Broccoli Soup

You’ll love this hearty vegetable and white bean soup made with our White Bean Flavor Infusion seasoning mix. It’s creamy, delicious, and vegan!

Instant Pot Red Bean Soup

Enjoy the authentic, traditional flavor of red beans and rice, but in easy soup form (made with our Red Bean Flavor Infusion seasoning mix). Pull out your ladle, and serve up a favorite.

Kentucky Burgoo

Featuring meat, vegetables, and lima beans, this Kentucky Burgoo is a thick, delicious, slow-cooked stew that’s perfect for serving a crowd. Made with our White Bean Flavor Infusion seasoning mix, it’ll keep folks coming back for more.

Old-Fashioned Chili with Beans

A delicious, classic chili the whole family will love – great for busy weeknights or gameday parties.

Instant Pot Lima Beans & Greens Soup

Get your daily greens + deep rich flavor with this endlessly customizable, vegetarian soup.

Ruth’s Southern Country-Style Butter Bean & Green Bean Soup with Potatoes

This recipe makes for a homey supper that’s tasty and affordable — and fairly easy to pull together from fridge and pantry staples.

Ingredients:

• 1 (1-lb.) package Camellia Brand Large Lima Beans, soaked overnight and drained
• 3 tablespoons olive oil
• 2-3 pounds boneless chicken thighs
• 1 (2-pound) chuck roast, cut into large pieces 
• Garlic powder, onion powder, salt, black pepper, for searing meat
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 5 cloves garlic, minced
• 2 tablespoons fresh herbs (thyme, rosemary, and parsley), finely chopped
• 3 quarts broth (or water if desired), adding more if needed during cooking process
• 1 (28-ounce) can crushed tomatoes
• 1 box Camellia White Bean Flavor Infusion seasoning mix
• 2 smoked turkey necks
• 6-8 small red potatoes, cut into chunks
• 1 bag frozen okra
• 1 bag frozen corn
• 4 to 8 tablespoons Worcestershire sauce, to taste
• Tabasco or other hot sauce, for serving
• French bread or cornbread, for serving

Ingredients:

• 1 (1-lb.) package Camellia Brand Red Kidney Beans
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1/2 mediumgreen bell pepper, chopped
• 2 stalks celery, chopped
• 3 large cloves garlic, minced
• 1 (1-lb.) package Andouille sausage, sliced into 1/2″ thick rounds
• 4 bay leaves
• 1 box Camellia Red Bean Flavor Infusion seasoning mix
• 1 ham hock
• 8 cups chicken stock (or water)

For Serving:

• 2 cups cooked white rice, warm
• 3 green onions, chopped

Ingredients:

• 1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight and drained
• 1 package Camellia White Bean Flavor Infusion seasoning mix
• ½ cup finely chopped vegetables (a mixture of onion, bell pepper, and celery)
• 2 ½ cups shredded carrots, setting aside ½ cup for garnish
• 2 pounds potatoes (about 4-5 small russet potatoes), peeled & diced
• 6 cups vegetable broth
• 1/2 cup nutritional yeast
• 1 (12-oz.) bag frozen broccoli
• 1 (12-oz.) bag frozen cauliflower florets
• 2 teaspoons turmeric powder
• 1 cup full-fat coconut milk (unsweetened)
• Extra virgin olive oil

When it’s time for football, and you’ve got hungry fans at your home, you better have a game plan. Check out this round-up of recipe favorites, from snacks and finger foods to main event-worthy dishes. Insider tip: Instant Pot and slow cooker meals are perfect for the host who’s keeping their eyes on the TV.

Southern Quesadillas

Quesadillas filled with pulled pork, BBQ sauce, collard greens, and blackeye peas? This is a flavor mash-up that’ll wow ‘em.

Camellia Black Bean Burgers & Sweet Potato Fries

These delicious bean and mushroom veggie burgers are paired with pickled red onions and chipotle mayo for big flavor. Don’t skip the sweet potato fries!

Instant Pot Cajun White Beans

Featuring our own White Bean Flavor Infusion seasoning mix, this authentic meal practically makes itself. Which is key when you don’t want to miss a single play.

Kid-Friendly Sloppy Joe Dogs

Easy make-ahead chili = tasty Sloppy Joe dogs loved by kids and adults alike. You don’t need to be in a stadium to enjoy these hand-held treats.

Pinto Bean Chili Nachos

Meal prepping the Instant Pot Pinto Bean Chili for these nachos makes this a fun, finger-food that comes together quickly.

Slow Cooker Vegetarian Red Beans & Rice

Courtesy of our friends at Taste of the South magazine, this super simple slow cooker dish lets you serve up all the flavors of Monday, on a Sunday.

Red Beans and Rice with Smoked Ham Hock and Sausage

These meaty red beans are made in the Instant Pot for game-winning speed and flavor. Fans’ll be cheering for more.

It’s Monday morning at 3 Southern Girls, and customers are starting to drop in, looking for their favorite dish. It might be a stuffed bell pepper, turkey necks, a fried catfish plate, gumbo, or as it is the traditional day for it — red beans and rice, served with pickled pork, potato salad, and cornbread.

It’s the type of comfort food that reminds you of home.

And that’s just how owner Gabrielle Smith likes it. 3 Southern Girls is all about food and family, which also includes the neighborhood’s residents — and fans near and far — who have embraced the restaurant.

How 3 Southern Girls Came to Be
Located in Jefferson, 3 Southern Girls is a result of Gabrielle’s dream, hard work, and faith.

While the restaurant business is part of the family’s heritage — her grandmother owned Ebony’s and Maxine’s in Shrewsbury (in Jefferson Parish) — Gabrielle isn’t a formally trained chef and had never worked in a full-service restaurant. But she wanted to share her love of food with others, praying fervently before making the decision to open a restaurant. “God said it was going to work,” she told her father, just before she signed the lease for the restaurant’s building.

She opened on Feb. 29, 2020. The restaurant had just started to hit its stride when the COVID-19 pandemic struck, and restaurants closed.

It was another test of faith. And Gabrielle persevered.

A Red Beans & Rice Recipe Inspired by Her Grandmother

Today, 3 Southern Girls is a mainstay, and while the red beans and rice is a Monday special, it’s also available every day with smoked sausage.

“Typically, I’m going to soak my beans the night before. So when I come in the morning, it’s two hours max for my cooking time,” says Gabrielle.

After she arrives, the beans are drained, and the pot is filled back up with water. It is then put on high heat for the first hour.

“That second hour, I’m going to add my dry ingredients, my bay leaf with a little chicken flavor, as well as add garlic powder, onion powder, and other seasonings.”

Traditionally, many chefs add the trinity — bell pepper, onion, celery — at the start of the cooking process. Gabrielle takes a different tack; in the last 30 minutes of cooking, she adds these ingredients raw – not cooked or sautéed.

“My grandmother taught me to finish with your fresh seasoning — not start with it,” she says.

It’s something, she notes, that is hard for people to understand. “When you start cooking with all your seasonings, everything cooks out of your pot. But if you finish with it, everything’s still there,” she explains, referencing the flavor.

Another essential ingredient she uses is Camellia Brand Red Kidneys beans and the brand’s Lima beans (butter beans) for other dishes.

“I’m going to stick to what I know works,” she says. “And I just feel like when you’re talking about beans, it’s what you are raised on. I’ve never seen any other kind of beans in our house.”

Who are the 3 Southern Girls — the ladies illustrated in the restaurant logo? The name was dreamed up in honor of Gabrielle and her two sisters, who don’t work at the restaurant, but like Gabrielle’s customers, appreciate her delicious food. Because it’s just like being home

3 Southern Girls, 4402 Jefferson Highway, (504) 381-4276; Facebook: @3SouthernGirls504; Instagram: @3SouthernGirls_; Hours: Mon-Fri. 10 a.m.-3 p.m.

Ingredients:

• 3 tablespoons whole-grain mustard
• 2 tablespoons white balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon kosher salt
• 1 clove garlic, grated
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 1/4 cup olive oil
• 2 cups cooked, cooled Camellia Brand Lady Cream Peas
• 1 cup diced red onion
• 1 cup crumbled Parmesan cheese
• 1/2 cup fresh parsley leaves, roughly chopped
• Sliced heirloom tomatoes, to serve
• Garnish: fresh parsley leaves, crushed red pepper

Ingredients:

• 1 (1-pound) package Camellia Brand Green Baby Lima Beans
• 8 cups water
• 2 tablespoons unsalted butter
• 2 cups roughly chopped ham
• 1 cup finely chopped yellow onion
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 8 cups vegetable broth
• 2 dried or fresh bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Paris 2024: A Plant-Based Revolution

As the world turns its attention to the 2024 Olympic Games in Paris, athletes focus on physical training and optimizing their nutrition to perform at their peak. This year, Paris is hosting the world’s greatest athletes and pioneering a plant-based revolution, with a remarkable 60% of all meals served to athletes and fans being vegan. The humble bean, a dietary staple for centuries, is one often-overlooked nutritional powerhouse that can give athletes a competitive edge. Packed with protein, complex carbohydrates, fiber, and essential nutrients, beans offer many benefits for athletes striving for gold.

Nature’s Multi-Vitamin for Athletes

Beans are a versatile and nutrient-dense food that can support athletic performance in multiple ways. They provide sustained energy through complex carbohydrates, aid in muscle repair and growth with their high protein content, and offer essential minerals like iron, magnesium, and potassium to support electrolyte balance. Additionally, the high fiber content in beans can help athletes maintain a healthy weight and promote digestive health. Studies have also shown that a diet rich in beans may reduce the risk of certain cancers and heart disease, making them an excellent choice for long-term health and short-term performance gains.

Plant-Powered Olympians: A Growing Trend

Olympians and elite athletes increasingly recognize the value of incorporating beans into their diets. Some of the U.S.’s top professional athletes proudly embrace the plant-based diet. Elite athletes like Diana Taurasi and Kendrick Farris, competing in this year’s Olympics, credit their vegan diets for improved performance and faster recovery, proving that a plant-based diet isn’t just a choice – it’s a game-changer.

For example, Canadian boxer and 2022 middleweight world champion Tammara Thibeault follows a vegetarian diet. In an exclusive interview with Olympics.com, Thibeault revealed that while she appreciates vegetarianism’s ecological benefits and dietary diversity, meeting her protein needs can be challenging, especially when traveling for competitions.

The Vegetarian Athlete’s Secret Weapon

This is where beans can play a crucial role. As a complete protein source that’s rich in essential amino acids, beans can help vegetarian athletes like Thibeault meet their protein requirements without compromising their dietary preferences. Beans offer a sustainable, plant-based solution for athletes looking to maintain peak performance while exploring the rich diversity of vegetarianism.

Here are some delicious and nutritious recipes to try for athletes looking to harness the power of beans in their diets:

Red Bean Power Bowl

A nutrient-packed meal with Red Kidney Beans. Mostly raw ingredients for quick assembly – ideal for athletes needing fast, nutritious meals.

Slow Cooker Vegetarian Red Beans

An easy, protein-rich dish that can be prepared in advance for busy training days.

Instant Pot Lima Beans & Greens Soup

A warming, mineral-rich soup to support recovery and hydration.

White Bean Hummus

A protein-packed snack that’s great for pre-or post-workout fueling.

Red Bean & Goat Cheese Mediterranean Salad

A lighter option that still provides ample protein and nutrients for athletes watching their weight.

By incorporating these bean-based recipes into their meal plans, athletes can enjoy the nutritional benefits of beans while fueling their Olympic dreams. Whether you’re a competitive athlete or simply looking to improve your overall health and fitness, beans are a versatile and powerful addition to any diet.

Sources: Olympics.com (https://olympics.com/), Health University of Utah (https://healthcare.utah.edu/), LinkedIn (https://www.linkedin.com/pulse/effect-vegetarian-diets-sports-performance-closer-look-koikc/) Vegancuts.com (https://vegancuts.com/blogs/1/vegan-athletes), bonappetit.com (https://www.bonappetit.com/story/olympians-who-eat-vegan)

When it comes to red beans and rice, there are traditionalists who say that some sort of meat, preferably ham, pickled ham, or smoked sausage, has to be part of the recipe. The crew at Creole Queen Paddlewheeler would beg to differ; it serves vegan red beans and rice. “It’s super creamy and flavorful,” says Creole Queen Food and Beverage Manager Tydra Ekeh, noting it reminds her of her grandmother’s red beans at Sunday dinner. “It’s a delicious and healthy alternative to the meat options,” she adds. Made with Camellia Brand Red Kidney Beans, the dish is also practical. It is the only vegan offering on the Creole Queen and is soy- and gluten-free, catering to those with food allergies.

A Nostalgic Dish on the Mighty Mississippi
Prepared off-premises by Pigéon Catering using a Creole Queen recipe, the dish is available on brunch and dinner Mississippi River cruises leaving from New Orleans Spanish Plaza. In keeping with the nostalgic feel of the paddlewheel, the red beans and rice are another link to an earlier era. According to Susan Tucker’s New Orleans Cuisine, red beans have always been “a cultural phenomenon, a tradition dating back for hundreds of years.”

Red Beans & Rice and Historical Sights
Passengers enjoy the vegan red beans and rice while sitting in one of the paddlewheeler’s dining areas during the scenic five-mile route along the river. Between the red beans and the views, one can experience a meaningful connection to New Orleans’ rich history, seeing modern cityscapes alongside historical sights, while enjoying a dish as ubiquitous a symbol of New Orleans as the fleur-de-lis.

Launched in 1983, the Creole Queen is a replica of an authentic 19th-century paddlewheeler, and Captain Brian Clesi has been at the helm since 2005. The boat has a diesel-electric engine to power the stern paddlewheel, a big difference from those that plied the river in the 19th century. These boats were first introduced in 1811 by Robert Fulton, Robert R. Livingston, and Nicholas Roosevelt.

It’s hard not to imagine Mark Twain on a paddlewheeler back in the day, savoring the red beans and rice, much like today’s families, couples, and travelers do on the Creole Queen. After all, it’s a culinary rite as common as Carnival.

Creole Queen: Spanish Plaza, New Orleans, tickets/reservations, 504.587.1719 or 1.800.445.4109; creolequeen.com;

Bienvenue Means “Welcome” in French

It’s those personal touches that make Bienvenue — which means “welcome” in French — a great addition to the roster of classic, old school, New Orleans neighborhood restaurants.

Open since 2018, Bienvenue offers a menu that’s a creative mix of American/Southern cuisine and traditional New Orleans dishes. Almond-crusted gulf shrimp and filet mignon are served right alongside po-boys and red beans & rice.

Red Beans & Rice: A Classic Slow-Cooked Recipe

What type of beans does Bienvenue use? Camellia Brand Red Kidney Beans, of course.

That’s the way it has always been. The current chef, Matthew Knoff, uses a classic recipe developed when the restaurant opened.

As per Bienvenue custom, the beans are soaked in water for 24 hours, and “I season them while they soak,” says Knoff. He adds bay leaves and some other spices, which he says are a “secret.”

When the 24 hours are up, the mixture is cooked over a low flame.

Knoff then chops green peppers, red peppers, and onions, and adds them to a pan in which he has cooked smoked sausage and bacon, adding more bacon grease as needed. When completed, this mixture is added to the beans.

The Result is Creamy Red Bean Goodness

Five hours later, the result is creamy red bean goodness. Knoff says cooking the red beans slowly for a long time is the key to the right consistency. “We don’t want something with chunks of vegetables,” adds the chef.

Knoff cooks red beans twice a week, batching them for future servings. Capella guesses they get about 150 servings per batch, or 20 quarts. The red beans are served with rice and a Patton’s hot sausage patty, though Capella noted they can be served with chicken or grilled shrimp, as one customer prefers. The final touch is a slice of Gendusa’s bread on the side.

You’ll Also Find Red Beans in the Big Easy Wrap

The red beans also find their way into the restaurant’s Big Easy Wrap – a combination of red beans, rice, fried chicken tenders, smoked sausage, provolone cheese, and an in-house “tiger” sauce.

New Orleans’ Favorite Comfort Food

Knoff, who has been the chef at the restaurant for just a few months, is originally from the Northeast. He had his first taste of red beans and rice in 2009, and liked it, noting he understands the local love for the dish. Comparing it to a favorite comfort food from his neck of the woods, he adds, “It’s kind of like eating mashed potatoes and gravy to me.”

After all, red beans and rice is comfort food that’s right at home in New Orleans.

Bienvenue, 467 Hickory Ave., Harahan; (504) 305-4792; bienvenueharahan.com; Hours: Mon.-Thus. 11 a.m.-2 p.m., 4:30 p.m.- 8 p.m.; Fri. 11 a.m.-8 p.m.; Sat. 5 p.m.-8:30 p.m.; Sunday brunch 10 a.m.-2 p.m.

Garbanzo Summer Salad with Feta and Shrimp

Dive into vibrant Mediterranean tastes with this fusion salad featuring chickpeas, feta cheese, and succulent shrimp. The unexpected combo creates a delightfully light and refreshing summer salad.

Blackeye Pea Salad

From Chef Jennifer Hill Booker, this classic blackeye pea salad showcases the best of Southern cuisine. Loaded with fresh herbs and our tender blackeye peas, it’s a truly “cool” summer dish.

Warm Asparagus, Mushroom and White Bean Salad

Crisp asparagus, earthy mushrooms, and creamy white beans unite in this unique salad recipe. The contrasting textures and flavors make it ideal for a light summer lunch or BBQ side dish.

White Bean Antipasto Salad

Bring vibrant Italian flavors to your table with this white bean antipasto salad. Marinated veggies, olives, tangy cheese and our white beans merge in a zesty dressing.

Red Bean & Goat Cheese Mediterranean Salad

For a lighter Mediterranean salad, try this red bean salad with goat cheese instead of traditional feta. Lower in sodium, it’s the perfect picnic or potluck salad.

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.

Ingredients:

• 1 pound Camellia Brand Pinto Beans
• 3 tablespoons chili powder
• 2 tablespoons ground ancho chile pepper
• 2 tablespoons cumin seeds
• 2 tablespoons olive oil
• 3 tablespoons kosher salt
• 3 dried bay leaves
• 4 cloves garlic
• Grilled Vegetables
• Green Rice
• Sour cream, fresh cilantro, sliced, green onion, lime wedges, and thinly sliced jalapeños, to serve

Ingredients:

• 1 cup Camellia Brand Black Beans, rinsed
• 1 cup Camellia Brand Pinto Beans, rinsed
• 1/2-piecewhite onion, divided
• 4 garlic cloves, divided
• 2 bay leaves
• 1 1/2 teaspoons sea salt
• 2 poblano chiles
• 1 tablespoon cooking oil
• 1/3 cup (packed) fresh cilantro, chopped
• Olive oil for drizzling
• Crumbled cotija cheese for sprinkling
• Roasted pepita seeds for garnish

Get ready for a downright sizzling giveaway! To get your beans just right, you gotta cook ’em low and slow. So, we’re hooking you up with the perfect starter kit for stove-top cooking! We’re giving away one (1) Le Creuset Signature Enameled Cast Iron Round Oven, one (1) of our sweet Camellia Brand “Greatest Tradition” Apron, and one (1) $50.00 Camellia Brand gift card. Click here to enter! Don’t miss your chance to level up your cooking game with these awesome prizes!

• Giveaway dates: June 10 – June 16

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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.

Ingredients:

• 4 slices thick-cut bacon, cut into ½-inch pieces
• 1 cup chopped white onion
• 2 cloves garlic, minced
• 1 (16-ounce) bag pre-washed turnip greens
• 1/4 cup canned diced tomatoes
• 1 cup chicken broth
• 2 cups cooked Camellia Brand Blackeye Peas (about 1 cup dried peas, cooked according to package directions)
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper (optional)
• Ground black pepper
• Pepper sauce and cornbread, to serve

Buttermilk Cornbread in Cast Iron Skillet

Bake some cornbread with a twist! This Buttermilk Cornbread is beyond good served warm from a cast iron skillet. Brown the butter first for a fantastic flavor.

Potato Salad with Chickpea Aquafaba Mayo

A lighter potato salad with chickpea aquafaba mayo, mustard, herbs, and veggies for a flavorful plant-based side.

Cauliflower Lima Bean Au Gratin

Or, for a lighter option, whip up a cheesy Cauliflower Lima Bean Au Gratin with fresh cauliflower, lima beans, creamy cheese sauce, and crispy breadcrumbs on top.

Southern Summer Succotash

No southern meal is complete without succotash. This Southern Summer Succotash features fresh veggies like corn, okra, peppers, onion sautéed in bacon drippings, and lima beans.

Lady Pea Salad

Salads are always a hit at potlucks. Lady Pea Salad combines lady cream peas, fresh herbs, lettuce, and a bright vinaigrette for a simple yet satisfying salad.

Zippy Lentil Salad

For heartier flavor, try Zippy Lentil Salad with collard greens, chopped veggies, olives, and a lemon-herb dressing over lentils.

Chocolate Zucchini Bread with Black Bean Aquafaba

A perfectly moist chocolate zucchini bread made with whipped black bean aquafaba for a fluffy texture and fudgy crumb.

It started with a tortilla.

Then a pupusa, followed by a birria taco and ultimately a Central American restaurant with a full menu.

But first, that tortilla.

Mawi Tortillerias on January 8, 2024. Photo by Ryan Hodgson-Rigsbee rhrphoto.com

Expanding Their Tortilla Empire

Will Avelar started Mawi Tortilla with his father Carlos and brother Fernando in 2017 as a wholesale tortilla bakery.

During COVID-19, Mawi Tortilla business was down due to most restaurants’ reduced operations, so the company began making and selling pupusas (inspired by Carlos, who is from El Salvador) and then birria tacos, which went viral on Instagram.

“Since then, we realized this location would probably benefit more from doing retail food than just wholesale tortillas,” says Will. The production of tortillas is now in Kenner.

The Spotted Rooster Rice

One of the restaurant’s popular dishes is Gallo Pinto, which translates roughly as “spotted rooster.”

The restaurant likes to use Camellia Brand small red beans or small black beans to make the Costa Rican-style rice and beans dish.

A New Orleans native, Will spent time in Costa Rica, where his mother’s family lives. In Costa Rica, “black beans are a big part of their rice dish,” he states in a Camellia Beans video. “Most Costa Rican homes have a pot of Gallo Pinto and rice. It’s that much of a staple item that you always have it.”

Crafting the Gallo Pinto

The dish starts by boiling the beans. “You can soak them to speed up the process, but it’s not necessary,” says Will.

“From there, you take the cooked beans and strain the liquid, but keep it. Then in another pot — or once you’ve cleaned out the same pot — you sweat the aromatics like onion, bell pepper, garlic, and cilantro in olive oil or butter,” he says.

“Add uncooked rice, toasting it a little bit, then add the bean liquid to cook the rice, and add the cooked beans, stir to combine, and bring to a boil. Taste the liquid to ensure the seasoning is good,” he says.

“Bring to a boil, cover, and simmer for 15 minutes.”

Gallo Pinto pops up as a special, sometimes as part of a Costa Rican-style breakfast served with eggs, cheese, some sort of protein, and plantains.

Red Beans Versatility

The restaurant also uses small red kidney beans to make refried beans and sopa de frijoles, a traditional bean soup, which is cooked with fried pork rinds and served with rice, boiled eggs, and avocado.

Another specialty that is more New Orleans in style, but with a Central American twist, is the restaurant’s version of red beans and rice, served on Mondays as a special.

It starts as traditional red beans and rice, prepared using Camellia Red Kidney beans and using the “trinity” (celery, onions, bell pepper), garlic and bay leaf. But it is a meatless version, made as a “way to cater to our guests who want a meatless option,” says Avelar.

A new addition are the sides of two pupusas served with curtido [pickled cabbage] and salsa, which “are two things you must have when eating pupusas,” says Avelar.

Freshly sliced avocado is also added, which may seem unusual. But there is a reason.

“My father always adds avocado to any beans he’s eating so I thought of putting that on our red beans and rice as something that our guests would like to try because it’s unique to the way he eats his beans.”

Avelar said he created this dish with the purpose of connecting both Louisiana and El Salvador on one plate.

“It represents traditions I identify with in my cooking and upbringing,” he says.

Blending Culinary Influences

If Will Avelar’s name sounds familiar, it’s because he has been involved in four of Chef Emeril Lagasse’s restaurants, working his way up through the ranks of Emeril’s, NOLA, Delmonico, and finally, as the opening chef for Meril. In addition to running Mawi Tortillas, he recently became the corporate chef for Hufft Marchand Hospitality.

“It’s the flavors that I’m familiar with, techniques I grew up learning in my career, but also incorporating that into the traditional foods that we have in Central America,” Will says of Mawi Tortilla’s dishes. He likes to experiment — crawfish pupusas, for example — but also keeps traditional favorites on the menu, sometimes adding a bit of Louisiana flair with Camellia Beans.

Mawi Tortillas, 5050 W. Esplanade, Metairie, mawinola.com, on Instagram, (504) 644.2624, Mon. – Sat. 9:00 a.m. – 7:00 p.m.

Ingredients:

BLACKEYE PEA SALAD

• 1 cup Camellia Brand Blackeye Peas
• 4 cups low-sodium vegetable stock
• 1 teaspoon kosher salt
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup quartered cherry tomatoes
• 1/2 cup chopped red bell pepper
• 1 cup chopped celery
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/2 cup bacon, cooked and crumbled (5 to 6 slices)

SMOKY SORGHUM DRESSING

• 1/4 cup apple cider vinegar
• 2 tablespoons sorghum syrup
• 1 clove garlic, minced
• 1 tablespoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup vegetable oil

Mondays at Katie’s are pretty much like any other day of the week: the tables and bar are filled with moms, dads, uncles, aunts, maw maws and paw paws. You’ll likely find lifelong friends comparing notes about Saints’ games, soccer teammates from a nearby school, and co-workers – all gathered in what feels like a New Orleans culinary clubhouse.

But there’s one notable difference on Mondays: red beans and rice is on the menu.

And keeping an eye on it all is owner Scot Craig.

A Culinary Awakening in Gentilly

Craig discovered cooking as a boy growing up in Gentilly, finding his culinary awakening in the kitchens of his Creole neighbors.

He explains his interest this way: “We’d be out playing, I’d stop in the kitchens [of friends and neighbors] and ask, ‘What are you cooking there?’”

“I’d talk to them about it. I learned a lot from the Creole ladies while growing up in that neighborhood,” he says, crediting them with his red beans and rice recipe.

“I learned how to make it right,” he notes, admitting that in the process, he also found out how to make it wrong.

“It’s about getting that creamy texture that’s so important,” Craig says. And for that, he credits soaking Camellia Red Kidney Beans.

“I’ve tried to use other [company’s] red beans, and they just don’t cook the same,” he says. “Other beans are harder, and they don’t absorb water the same.”

Plus, Craig adds, “I never saw anything but Camellia beans in a Creole lady’s house.”

Meats Bring the Flavor

Craig shares that he makes his red beans and rice like he makes his greens —with a lot of meat.

“I like to use smoked sausage and pickled meats, sometimes I’ll add turkey necks or other meats, anything that will bring it flavor,” he says. “But most importantly, smoked ham hocks and chunks of ham.”
The red beans begin soaking on Saturday, with the cooking process starting on Sunday.

Craig — or Chef Joey Trippi — starts with the traditional trinity of chopped celery, bell pepper and onion and cooks it down in butter, then adds it to the soaked red beans. Next are the bay leaf, butter, water, and the meats.

“We let it cook down,” he says, with the red beans ready on Monday for the first lunch order.
In addition to rice, patrons can have red beans with a smoked and grilled sausage link or hot sausage patty, fried chicken (available for dinner only), fried or grilled pork chops, or Andouille sausage.

A Special Creation

There is one red beans and rice creation that Craig says came together after a number of cocktails: the red beans and rice po-boy.

“It’s freaking incredible,” he says about this once-in-a-blue-moon special.

“You put a layer of mayonnaise and ketchup on the bottom with a layer of cooked red beans,” he says. “Then you add a real crispy hot sausage. I like hot sausage. And then you finish it on top with a little bit of red beans with some rice. It’s killer.”

Katie’s Restaurant and Bar, 3701 Iberville St., katiesinmidcity.com; on Instagram; 504.488.6582. Hours: Mon.-Thus. 11 a.m.-9 p.m.; Fri. and Sat. 11 a.m.-10 p.m.; Sun. 10 a.m.-5 p.m.

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 lb. Camellia Brand Great Northern White Beans
• 1 stick of andouille sausage, cut to preference
• 8-10 smoked turkey necks or legs
• 2 small onions, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 4 cloves garlic, minced
• 1 qt chicken stock
• Water as needed
•  Boudreaux’s Lil Bit Better Creole Seasoning
•  Boudreaux’s Low and Slow Simmer Seasoning
•  Light oil for sautéing

The “Biggest Fan” Gift Box

For the home cook or Camellia fan, The “Biggest Fan” Gift Box ($55.95) has everything they need to craft delicious bean dishes. The package includes a variety of Camellia’s most popular beans, like Black Eye Peas, Large Lima Beans, and Red Kidney Beans, along with spices, kitchen accessories like a towel, oven mitt, and spoon, and fun extras like stickers and a tote bag – the perfect gift for the bean enthusiast in your life!

The “Welcome Home” Gift Box

Hosting for the holidays? The “Welcome Home” Gift Box ($75.95) has all the essentials for welcoming guests with open arms. Two mugs, a handy apron, a kitchen towel, and Camellia’s signature dried beans and seasoning make it easy to cook up cozy, comforting meals. The tote bag and gift box add a thoughtful touch they will appreciate.

The “Seasoned Greetings” Gift Box

For something affordable yet still packed with Camellia goodness, there’s The “Seasoned Greetings” Gift Box ($35.95). It contains several of Camellia’s choice bean varieties and spices, alongside useful kitchen tools like a towel and spoon. The tote bag and gift packaging spread holiday cheer.

Give the Gift of Quality and Flavor

All three boxes contain a selection of incredible high-quality Camellia beans, responsibly sourced and packed with flavor. The spices add a kick of flavor that complements the beans perfectly. Useful kitchen accessories, fun extras, and charming gift packaging make these boxes a delightful gift for anyone on your list.

White beans come in many shapes and sizes, and when a recipe calls for simply “white beans,” it can be challenging to figure out which kind to use, especially when deciding between Great Northern beans and Cannellini beans. Although these two types of white beans are similar, they have crucial differences regarding flavor and texture. Luckily for you, we’re experts on all things beans. Here’s what you need to know to decide which beans to use and when.

White Bean History

Cannellini beans originated in Argentina but are much better known for their use in Italy. In central and southern Italy, Cannellini beans are a staple in countless traditional dishes. Great Northern beans gained popularity in the Pacific Northwest region of America and took their name from the Great Northern Railway. This now-defunct railroad helped to distribute these beans across the United States.

Great Northern Beans

Great Northern beans are highly versatile with a delicate, nutty flavor and delicate, creamy texture. Camellia Brand CEO Vince Hayward likes Great Northern beans for their creaminess, stating, “One of my most favorite dishes is shrimp and white beans – a creamy, thick, delicious shrimp-flavored dish that brings back memories of my mother’s home cooking and warm bowls of beans on cold winter nights.” Great Northerns work well in American classics like baked beans, chili, and succotash, although they can be used in almost any recipe calling for white beans.

Cafe Reconcile’s White Beans and Shrimp

Cannellini Beans

Cannellini Beans are larger and heartier than Great Northerns and are sometimes referred to as “white kidney beans” because of their traditional kidney shape. You’ll often find them mixed with pinto beans. Cannellini beans are commonly used in Italian dishes like cozy minestrone, and because they hold their shape well when cooked, they’re a favorite in soups and stews. Like Great Northerns, Cannellini beans cook creamy and smooth with a nutty flavor.

Which ones should I use?

Both options are great for almost any white bean recipe, but we like using Cannellinis in a pasta e fagioli, while we prefer Great Northern beans for dishes like shrimp and white bean soup or white beans and ham hock.

Pasta e Fagioli

Shrimp and White Bean Soup

Great Northern Beans and Ham

Camellia CEO Vince Hayward clarifies the difference:

“It rests primarily with the heartiness of the Cannellini over the Great Northern,” he explains. “Because of its thicker skin and slightly bolder bean taste, the Cannellini lends itself better towards soups and stews. The Great Northern is a bit more delicate, and breaks open more easily, lending itself towards bean dishes consumed directly from a bowl, or to using as an ingredient in baking, or just simply when a lighter texture is desired.”

Ultimately, the main differences come down to their origins, subtle differences in appearance, firmness and flavor, and how they are traditionally used in regional cuisines. Both Cannelinis and Great Northerns are tasty, nutritious white bean options!

When an Iconic Restaurant Changes Hands

It isn’t easy to open a restaurant, so imagine what it’s like to buy an established New Orleans neighborhood eatery where the regulars expect their favorite dishes in an atmosphere that is the same as it was when they originally walked through the doors. Which may have been 50 years ago.

“It’s both very exciting and daunting,” said George DeCastro, who bought Liuzza’s on Bienville in fall 2022 with Erin Clark and two partners in Miami.

“I have the opportunity to step into an iconic New Orleans restaurant and serve food to diners who have been coming here for generations,” he said. “To carry that torch and still be a part of the fabric of New Orleans culture carries great responsibilities.” DeCastro is mainly in the kitchen/back of house, while Clark runs the front of house.

They are familiar with the city: Clark and DeCastro were part of the crew that opened Finnegan’s Easy in the French Quarter. Both relocated to New Orleans when they bought Liuzza’s business, building, and recipes.

Liuzza’s Keeps it Old School with its Red Beans and Rice

Among the original recipes was red beans and rice.

“I found out when I came to New Orleans that locals are very particular with the food products they know and love,” said DeCastro. “They are a very knowledgeable group when it comes to traditional cuisine.”

And, of course, there was no changing up the recipe when it came to using Camellia Red Kidney beans.

In keeping with the Liuzza’s red beans tradition, the beans are rinsed, not soaked. They are put in a large kettle to which assorted meats such as homemade tasso and smoked sausage are added, as well as the “trinity” (onion, green peppers and celery), Creole seasoning, garlic and other ingredients.

“We just keep on tasting it to see if it’s the cleanest consistency that we want,” DeCastro said. “It usually comes out the same every time.”

The red beans are made in a large batch, then frozen in portions which are taken out as needed.

“Once it goes into the freezer, all the flavors and everything that goes into it condenses,” DeCastro said.

He emphasized that when they heat up the red beans, they don’t microwave them, but put them in a small double boiler.

What the Future Holds: A Delicate Balance of the Old & the New

Many like to enjoy the red beans and rice alongside the restaurant’s signature 18 oz. goblets of frosty cold beers — or an Abita root beer. Other signature recipes include the Frenchuletta (Muffuletta on French bread) and shrimp and oyster beignets.

While committed to the restaurant’s traditional recipes, DeCastro said that he is also looking to “explore a lot of other Louisiana foods.” Sounds a lot like Vincent Liuzza, who founded the restaurant in 1947, and like his successors, blended Sicilian foods with Creole and Cajun flavors.

“I want to grow as a brand but walk the line that stays true to what Liuzza’s is to the local community,” said DeCastro. “Being a flag-bearer of a 70-year-old [plus] tradition is a great responsibility that so far, our guests have enjoyed.”

Liuzza’s Restaurant and Bar, 3636 Bienville St., New Orleans; liuzzas.com; Hours: Mon. 11 a.m. – 8 p.m., Tues. Closed; Weds. 11 a.m.-9 p.m., Thurs.-Sat.11 a.m.-10 p.m.; Sun. 11 a.m.-7 p.m.

Photo by Chris Granger.

Introducing Camellia Beans for 2™: The Best in Small Batch Cooking

Camellia Beans for 2 brings authentic Louisiana comfort food to your table with easy and delicious, perfectly-portioned, small-batch cooking. Try New Orleans Style Red Beans With Seasoning for 2 and Cajun Style White Beans With Seasoning for 2, featuring premium Camellia® Brand dried beans, authentic spices, and real vegetables.

Now available at Food Lion, Walmart, Rouses Market, and Independent Grocers throughout Southeast Louisiana and the Mississippi Gulf Coast. Beans for 2 will be coming soon to Lowes Foods, Food Town, Arlan’s, Sellers, Piggly Wiggly, and other local grocery stores near you. You can also purchase them online now!

All-Natural. Perfect for 2!

Clean and all-natural, Beans for 2 offers just the right amount of beans and seasoning with authentic flavors, superior taste and quality. Simply use the included dried bean and all-natural seasoning packets to get things rolling on your stovetop or in your pressure cooker. No chopping. No measuring.

Beans for 2 is perfect for small households, empty nesters, college students, or when you simply want convenient and hassle-free meals. Plus, vegans and vegetarians will appreciate their full flavor profile (with no meat added or needed).

Red Beans Done Right!

For generations, New Orleanians have gathered on Mondays to enjoy classic Red Beans and Rice. Our New Orleans Style Red Beans With Seasoning For 2 includes a packet of tried-and-true authentic spices and real vegetables, and a packet of Camellia® Brand Red Kidney Beans. So you can make two perfectly seasoned servings of New Orleans Style Red Beans.

What’s In the Box:

• 1 packet of premium dried Camellia® Brand Red Kidney Beans
• 1 packet of authentic seasonings & spices

White Beans for 2: Just Add Water!

White Beans and Rice is a beloved, traditional South Louisiana meal. Our Cajun Style White Beans With Seasoning For 2 includes a packet of tried-and-true authentic spices and real vegetables, and a packet of Camellia® Brand Great Northern Beans.  Just add water, simmer, and serve!

What’s In the Box:

• 1 packet of premium dried Camellia® Brand Great Northern Beans
• 1 packet of authentic seasonings & spices

 

Why You’ll Love Beans For 2

Since 1923, our family-owned company has been delivering the best beans around, so you can create the dishes you love, for the people you care about most. We’re meticulous in everything we do – including sourcing our beans from the best U.S. farmers and cleaning them six times before packaging. In fact, our beans are non-GMO certified, rank above USDA grade in quality, and are always fresh from the same year’s crop. With that same level of dedication, we created Camellia’s Beans for 2!

• All Natural
• No MSG
• Non-GMO
• No Artificial Flavors
• Soy-Free
• Gluten-Free
• Vegetarian & Vegan Friendly
• Made in the USA

Beans for 2 is available at Food Lion, Walmart, Rouses Market, and Independent Grocers throughout Southeast Louisiana and the Mississippi Gulf Coast, and it’s soon to Lowes Foods, Food Town, Arlan’s, Sellers, Piggly Wiggly, and other local grocery stores near you. You can purchase it online right now through our website.

Ingredients:

• 1 package of Camellia Brand New Orleans-Style Red Beans for 2
• 2 1/2 cups water
• Cooked rice

Ingredients:

• 1 package of Camellia Brand New Orleans-Style Red Beans for 2
• 5 cups water
• Cooked rice

Ingredients:

• 1 package of Camellia Brand Cajun Style White Beans for 2
• 2 1/2 cups water
• Cooked rice

Ingredients:

• 1 package of Camellia Brand Cajun Style White Beans for 2
• 5 cups water
• Cooked rice

Ingredients:

• 1 pound pulled pork (about 2 cups, firmly packed)
• 1/2 cup barbecue sauce, plus additional to serve
• 8 (6-inch) whole-wheat flour tortillas
• 1 cup cooked collard greens, drained
• 1 (1-pound) package cooked Camellia Brand Blackeye Peas, drained 
• 1/4 cup dill pickle relish
• 2 cups shredded Monterey Jack cheese

Ingredients:

• 12 slices bacon, chopped into ½-inch pieces
• 1 large yellow onion, chopped
• 2 pounds Camellia Brand Lady Cream Peas, rinsed and soaked overnight
• 6 cups chicken broth
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Garnish: pickled red onion or shallot

Ingredients:

Pickled Red Onions

• 1/2 cup sliced red onion
• 1/2 cup red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon kosher salt

Chipotle Mayonnaise

• 1 cup mayonnaise
• 1/4 cup finely chopped chipotle peppers in adobo sauce
• 1 tablespoon fresh lime juice

Black Bean Burgers

• 1 (8-ounce) package baby portobello mushrooms
• 1/4 cup minced red onion
• 1 clove garlic, minced
• 1 cup panko (Japanese bread crumbs)
• 1 large egg
• 1 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1 tablespoon kosher salt
• 6 cups cooked Camellia Brand Black Beans, cooled, drained, and divided
• 1/2 cup sliced green onions
• Oil for cooking
• 8 slices Monterey Jack cheese with peppers
• Toasted buns and arugula, to serve

Sweet Potato Fries

• 2 1/2 pounds sweet potatoes, cut into ½-inch-thick sticks (peeled, if desired)
• 2 tablespoons vegetable oil, divided
• 2 teaspoons kosher salt

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.

While in college at LSU, Devin Snow’s Monday crockpot stand-by called for Camellia red beans simmered with Manda smoked sausage, a couple of onions, and a ham hock. Though he still loves red beans & rice, he says, “I don’t cook anything anymore. I’m just eating everyone else’s food. And I’m completely content with that.”

With his signature “RB&R” Days, Devin is making a name for himself as a food influencer. And he’s building a pretty large social media following for what he calls an “underdog dish”.

“Nobody respected going out to eat for red beans. Everybody was like, I can just make them at home.”

But after seeking out and eating red beans & rice at a wide range of interesting and quirky takeout places, corner stores, and hot plate lunch spots, Devin is on a roll – recently reaching RB&R Day #160.

RB&R Day 160
Jackson, MS Experiment pic.twitter.com/TsAwjke5cG

— Hold The Mayo (@snowlikejonn) June 5, 2023

How It All Started

A lover of comedy and stand-up, Devin started a blog in June of 2019 based on homegrown New Orleans humor. Six months later, he quit his job as a car salesman, cashed in his 401K, and never looked back. His first video foray involved Facebook Live shows five nights a week; then the pandemic hit, and because so many people were at home on their computers, he got some traction. Stumbling on the idea of doing RB&R Days, Devin explains, “It’s not like the first one blew up. But I told myself, if I do this 100 Mondays in a row, it’s gonna be a hit.”

RB&R Days: One Monday at a Time

When asked how he picks the red beans & rice spots that he’ll visit, Devin claims, “I don’t even think about it till Monday morning. There’s no preparation whatsoever. Which makes it better and more authentic. I’ll go look at my followers’ messages or comments and whatever sounds the most interesting is where I’ll go. Nobody knows I’m coming, and I don’t want anybody to know I’m there.”

Devin doesn’t play favorites, either. He says it’s all about his genuine reaction to the experience and his own opinion. He explains it this way: “I’m not going to rank them; it’s unnecessary. That would just open up an argument. But some of the best places are the ones with the best experiences.”

He cites Queen’s Cuisine in Kenner, LA as a great example:

RB&R Day 106
Greatest Queen in the pic.twitter.com/DMiCjCgljL

— Hold The Mayo (@snowlikejonn) May 23, 2022

On his blog, Devin says, “First person you gonna see is the person who owns the place, Queen. Lol, wow what a vibe. Within seconds it feels like you’ve known her for years. Instant conversation and there is zero, I mean nothing not to like about this sweet woman.” 

Another noteworthy spot Devin appreciates is a bowling alley that packs folks in at lunchtime on Mondays for their red beans & rice. “Nothing but people over 70 years old – that was an experience,” he deadpans.

And then there are the inexpensive joints, where he’s indulged in huge plates of food for as little as $6-$8 per takeout container. “A lot of places are beat-up looking and don’t strike the eye as beautiful – those are beautiful to me.”

Finally, there are the places like Frady’s in the Bywater, where Devin does a little eating and a lot of neighborhood exploring:

RB&R Day 155
Frady’s One Stop Food Store (Bywater) pic.twitter.com/wWuR7FkstP

— Hold The Mayo (@snowlikejonn) May 1, 2023

What’s Next for Devin Snow

Devin now sells his own branded t-shirts and hats (a hugely successful side gig) and has racked up sponsors such as Camellia Beans, Abita, and Blue Plate Mayo. When asked what’s next, he says, “I’m 30 and will have to throw my ass up on a stage and do stand up at some point. It’s something that I know I’ll be able to do. Right now, I’m cool with what I’m doing.”

Everything in this subscription box is about delicious, authentic, southern cooking, delivered right to your door! It includes: a Camellia “Makin’ Groceries” kitchen towel, a Camellia Sticker sheet, Dagostino Alligator Shaped Pasta, Blackeye Peas, Baby Lima Beans, Great Northern Beans, and Pinto Beans.

And our perfect summertime recipes are a great way to put those items to good use! Take a peek:

Cowboy Caviar Pasta Salad

This refreshing pasta salad made with Blackeye Pea Cowboy Caviar is a fast and easy lunch or dinner. Make it more fun for the kiddos with Dagostino Alligator Shaped Pasta.

Picnic Baby Limas

Take these sweet and tangy Baby Limas on your next picnic, even if it’s inside at your kitchen table.

White Bean Hummus

Throw cooked Great Northern beans into a food processor with lemon juice, tahini, herbs, and spices for an appetizer that’ll please a crowd. It’s perfect for snacking and spreading, especially during the warm days of summer.

Kid-Friendly Refried Beans

Savory (but not spicy), these kid-friendly refried beans are perfect in enchiladas and quesadillas, or on top of nachos with lots of shredded cheddar cheese.

If variety is the spice of life, then Chicken’s Kitchen in Gretna could be considered one of its culinary epicenters. So much so that it was named to The New York Times “Restaurant List 2022: 50 Places In America We Are Most Excited About Right Now.”

On the Menu

The menu — colorfully written on a large blackboard on the wall — features daily specials Monday through Friday that include fried chicken, braised beef, half-stuffed Cornish hen, oxtails (the first Tuesday of the month), smothered turkey necks, Five-Star Mac (named for the five cheeses used for it), potato salad, seafood smothered okra, and candied yams, to name just a few. Other options include red beans, white beans, and black-eyed peas with rice dishes.

Then there are the multiple ways you can combine them: a fried pork chop with white beans, cabbage, and candied yams might be your preference, or perhaps red beans with fried chicken, Five-Star Mac, and honey cornbread is more your style.

Each combination offers a unique and delicious flavor profile. (Combine some white beans and rice with the candied yams. Trust us.)

And don’t forget to finish the meal with a sweet treat by Anointed Confections.

Take-Out Plate Lunches

The man behind this culinary cornucopia is restaurant owner Marlon Chukumerije — his nickname is Chicken, hence the restaurant’s name.

Chukumerije’s mother and grandmother taught him to cook, and in 2014, a friend asked him to cater a wedding. Out of this adventure grew a catering business, and when the opportunity arose to open a restaurant in September 2020, he took it.
The menu he created features New Orleans and southern-style dishes that work well as take-out plate lunches.

“The idea was to find things that hold well in the heat, things that could stay long and not
change the quality,” says Chukumerije.

“There are things I would love to add to the menu, but we just can’t,” he adds, stating certain pasta dishes and vegetables don’t work well for take-out, while others do.

Red Beans & Rice, Perfected

One dish he worked hard to perfect was the red beans and rice.

“When we opened, we made red beans four or five different ways,” he said. “It was trial and error.”

“And I landed on this version because I got the most consistent feedback from customers.”

The version Chukumerije and his crew hit on starts with Camellia Red Kidney beans soaked overnight.

Green onions, celery and parsley are added, then Tony Chachere’s, Italian seasoning, onion, garlic powder, and chicken bouillon powder, which he says amplifies the flavors.

When it came to pork, he worked hard to find the right cut and flavor.

“Certain people have pork issues,” he says, noting that ham seasoning, salt pork, and pickled pork (tips, tails, for example) were not popular.

The one ingredient everyone liked was smoked sausage. “That’s the only meat we put in it,” he says.

For the restaurant’s white beans dish, Chukumerije uses Camellia Navy Beans and the same cooking process and ingredients used for the red beans.

As for the blackeye peas, Chukumerije uses scraps from that day’s fried ribs to add flavor.

Red beans are traditionally served on Monday, blackeye peas on Tuesday, and white beans on Wednesday.

A Love of Green Onions

Another unexpected ingredient used in Chicken Kitchen’s bean & rice dishes is green onion. “Something I learned here that I think gives our beans a unique flavor, which most people don’t do, is we finish it off with lots of green onions,” he says. “Right when we are doing the cooking, while it’s still super hot, we put the chopped green onions in there and mix it.

“It elevates it to a whole different level,” he says.

Praise for Chicken’s Kitchen

What Chukumerije is doing is working based on the line of customers outside of the restaurant who know to get there early as food often sells out fast. And, of course, the restaurant’s recognition in the New York Times.

“It’s a gratifying achievement that wouldn’t even be possible without the community support we get on the daily. That’s more special to me,” he says.

Chicken’s Kitchen, 629 Derbigny St., Gretna; Mon.- Fri., 10:30 a.m. – 3:00 p.m., chickens-kitchen.com; on Instagram.

Ingredients:

• 1 tablespoon olive oil
• 1 pound tasso, diced
• 2 cups chopped yellow onion
• 1 cup chopped celery
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1½ cups Camellia Brand Cannellini Beans, soaked overnight and drained
• 1 large kabocha squash, peeled, seeded, and cut into 1-inch pieces
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 bunch fresh Swiss chard, stems removed, chopped
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• Crusty bread, to serve

Ingredients:

• 2 tablespoons extra-virgin olive oil, divided
• 1 (4-ounce) package diced pancetta
• 1 pound peeled and deveined large fresh shrimp
• 1 tablespoon minced garlic
• 1 teaspoon lemon zest
• 1 tablespoon kosher salt, divided
• ¼ cup unsalted butter
• 1 large leek, chopped (white and light green parts only)
• 1 pound Camellia Brand Cannellini Beans, soaked overnight and drained
• 4 cups chicken broth
• 2 cups water
• ¼ cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Garnish: additional chopped fresh parsley, lemon wedges

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

When a plate of red beans and rice with French bread comes to the table, a debate can sometimes arise about the correct way to eat it.

Should the French bread be used as a scoop, a way to soak up the last bits, or as a separate accompaniment slathered with butter? Then again, why make a choice?

Just like the debate over who makes the best red beans and rice, the debate over how to eat the French bread is ongoing. But no matter the preferred eating style, all agree that the French bread has to be from Leidenheimer Baking Company.

French Bread in New Orleans

Leidenheimer’s was founded 1896 by George Leidenheimer, when New Orleans was teeming with bakeries. About a decade beforehand, the City Directory listed 150 bakeries.

Leidenheimer immigrated years earlier from Deidesheim, Germany. He opened the bakery on Dryades Street and in 1904, moved it to the corner of Simon Bolivar Avenue in Central City, where it remains today.

At first, Leidenheimer made the heavy, dense breads he was more familiar with from Germany; however, around 1905, the bakery segued to making French bread, in addition to other types of breads popular during that time period.

How much did a loaf of French bread cost? At the turn of the century, it was somewhere in the neighborhood of a nickel per loaf.

The Proof is In the Water

What gives Leidenheimer’s French bread its flaky, thin crust and fluffy interior is a combination of interesting influences, but the Mississippi River’s hard water plays a big role.

Other factors include the fermentation process and the weather.

“We naturally ferment our dough, allowing it to age and develop flavor and its unique crumb characteristics,” says bakery Director of Operations and fifth-generation owner William Whann.

“Our bake time varies based on the ambient temperature. We have to put a considerably harder bake on our products during the hotter months because the New Orleans humidity will soften the bread’s signature crust,” he added.

But even with the introduction of technology, the bakery still harkens to its roots.

“While we have incorporated the use of automation to increase output,” says Whann, “human touch will always play an important role in our products. Every po-boy loaf produced at Leidenheimer is still hand-stretched to its signature 32-inch length.”

Po-boy bread in New Orleans is often referred to as French bread and vice versa, but they started out differently.

While French bread had been available in some variation since the city was founded in 1718, po-boy bread was introduced to New Orleanians in 1929. The first po-boys — sandwiches that can be filled with an infinite amount of combinations — were credited to Martin Brother’s Grocery which made them during a streetcar strike. The brothers, who had been streetcar conductors, decided to help out and created a loaf of bread for the “poor boys” to eat or share with their families.

Originally, a typical French bread was a family loaf roughly 16-inches long. It was fatter in the middle at around 4- to 5-inches wide, with narrow, pointed ends. Notes Whann, po-boy bread was developed as a long loaf uniform in width – because when making sandwiches, restaurants were having to throw away the unusable ends.

In the past, New Orleanians may have used the ends of the French bread as a makeshift bowl for their red beans and rice. According to a Southern Foodways 2006 interview with Joe Darensberg, whose family worked at the bakery for generations, “My dad said, ‘We put red beans in the ends of the French bread …” (Perhaps the ends worked well as a large scoop!)

Leidenheimer Today and Beyond

Today, Leidenheimer customers can order different sizes of its French/po-boy bread depending on their needs. The company is the largest producer of French bread in New Orleans.

The bakery also makes pistolettes with the same formula that range in size from 4 inches to 12 inches and is the largest producer of muffuletta bread in the country.

“We bake and deliver tens of thousands of loaves daily to both local and national customers,” says Whann.

“In addition to supporting the needs of our incredibly loyal, local customers, we have had the unique opportunity in recent years to connect with restaurants and chefs all over the country through social media, which has been an incredible experience to see how people are using the product across the States,” says Whann.

Working with Whann in the bakery business is his father, Sandy Whann, president; aunt Katherine Whann, office manager; and sister Katie Whann, marketing and social. Mitch Abide has been the longtime plant manager.

While some may argue cornbread is a go-to accompaniment to red beans and rice, for many, only a slice of Leidenheimer’s French bread will do.

leidenheimer.com/; on Instagram; 504.525.1575.

When owner and chef Jeffrey Heard opened the doors to his restaurant on March 2, 2015, his wife made the red beans and rice.

“She had always cooked them for me at home,” Heard says. “So I let her cook them here.”

But when he entered the Krewe of Red Beans “Bean Madness” contest in 2017, he decided to take on the challenge himself. Working from the memory of his mother’s red beans and rice recipe, he made a batch and had his oldest brother do the taste-testing. His brother proclaimed them “marvelous.”

Heard’s red beans made it to the final eight contenders out of 64 in the competition, but in trying to make more batches, he wasn’t able to cook the beans long enough. “They didn’t have enough time to break down right,” he says, and they didn’t make it to the final four.

Despite that, Heard was hooked on making red beans and rice.

Precision: The Key to Heard’s Red Beans

The process for making everything he serves at the restaurant is precise — including the red beans and rice.

“What I do now is soak them in water overnight. Then, the next day, I cook them on a high fire for about eight hours,” he says.

“And then after that, I simmer them on a real low fire for about 12 hours. I don’t put any seasoning or anything in it. I’m just trying to get them broken down.”

Once they reach the consistency Heard likes, if he doesn’t need them right away, he separates the red beans into portions and puts them in the refrigerator or freezer. Heard then sautés onions, peppers, and pork sausage and puts that aside, divided into portions, as needed. His dry seasonings, including garlic and onion powder, are all ready in a Ziploc bag, again, divided into portions.

Most of the prep takes place on Saturdays, so when Mondays roll around, “I’ll just put it all in the pot, so with that process, it takes me about an hour to an hour and a half to finish cooking.”

His secret? Don’t rush the beans. “I found slow cooking them on that real low fire is what really will make them creamy.” His preferred bean is Camellia Red Kidney Beans. “It’s just something my mom always used. It was like it was a rule and the only kind we had in the house, actually,” he says.

From Front of House to Back of House

Heard was born and raised in New Orleans, the second oldest of six boys. He worked in the hospitality industry for more than 30 years, serving in a variety of front-of-house positions, including waiter, operations manager, and banquet captain at places such as Restaurant August and the Crowne Plaza/W Hotel/Le Méridien on Poydras Street.

Though Heard didn’t work in the kitchen during that time, he watched and learned from chefs such as Michael Gulotta, Michael Stoltzfus, Brian Landry, John Besh, Alon Shaya and Agnes Bellet. And he credits learning the importance of how to plate food so it looks appetizing to his time at Restaurant August.

While working at these establishments, he would often be asked where to find authentic New Orleans food – “I want to go where you eat,” people would say to him. No one knew better than he did, so when the opportunity came along to open his own restaurant, he took it.

A Restaurant of His Own

Heard’s family members are his main collaborators: son, Jeffrey Heard Jr. and daughters Tia’Nesha Heard-Dorset and Angel Heard.

The restaurant’s Audrey Mae’s Catering is named after his mom. Heard was catering before he opened the restaurant at the corner of Magnolia and Felicity streets, in a building with historic roots. Built by Johann Heinrich Keller of Keller Southern Soap Works, it housed the largest manufacturer of soap products in the South in the late 19th century, with products distributed to the eastern U.S., Mexico, and Central America. The front of the building still has the Keller name on it. Before the COVID-19 pandemic, it accommodated a food store and the restaurant’s dining area, but neither the food store nor the inside dining area have re-opened.

Heard Dat Kitchen’s menu is available for take-out or can be eaten outside at the picnic tables, but Heard is hoping the owner will soon re-open the building. He’d like to use the larger kitchen and offer inside dining again.

“It would be a perfect spot for coffee, as the neighborhood doesn’t have a coffee shop,” says Heard, who prefers to wear a t-shirt proclaiming, “Exceed Expectations,” a phrase based on Ephesians 3:20.

The red beans and rice do live up to the promise of the t-shirt’s expression; served with a choice of fish or chicken that’s blackened or fried, it is a popular menu item. (Heard points out the blackened chicken works well with the red beans.) Two other signature menu items include the Superdome — a blackened fish dish in a lobster cream sauce with fresh corn and crispy onion rings, and Bourbon Street Love — a baked macaroni dish topped with fried chicken and a crawfish cream sauce.

Heard Dat Kitchen is both a neighborhood spot and a place people seek out – for the food, the experience, and for Jeffrey Heard himself.

Says Chef Gulotta, “I worked with Jeffrey years ago when we had to execute massive private dinners together, and he was unflappable through countless high stress situations – and his knowledge and love of great wine is also unmatched. When I tried his food at Heard Dat Kitchen, he floored me again.”

“My biggest motto is, I tell people that I’m in the memory-making business,” says Heard.

Heard Dat Kitchen, 2520 Felicity St., (504) 510-4248, @_hearddat_ on Instagram, heardatkitchen.com. Hours: Mon. – Sat., 11 a.m.- 8 p.m.

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.

Nestled in a restored 1920s-era train depot in downtown Covington, Lola is a place where you will run into your neighbors, co-workers, family and friends — anyone who has a hankering for what co-owner Chef Keith Frentz says is “simple Southern fare.”

That’s because for the past 17 years, Keith and his wife, co-owner Nealy Frentz, have hit on a comfy alchemy of food and atmosphere that has made Lola a success.

The duo, who both went to Johnson & Wales University culinary school in different cities, met just before Hurricane Katrina when they were sous chefs at Brennan’s. Keith was born and raised in Covington; Nealy is originally from California. 

The Lola Menu

The menu — featuring an assortment of Southern-inspired dishes with a focus on seafood — is what brings customers back. Another highlight is the restaurant’s charming set-up; it conjures up the small town-feel of Covington during the 19th and early 20th centuries, when it served as a transportation and commerce hub for the Northshore.

The brick-walled main dining room is part of the original depot and features a large painting of a pig by Simone Burke. (Keith says he won’t ever sell it, even though he has had offers.) Also on the walls are the daily specials – listed on a brown Kraft paper “poster.”

What’s fascinating is that the kitchen and an adjacent dining room are fashioned out of railroad cars. Of note is “The Doodlebug” – a Model 75 Gasoline Engine Driven Rail Car commissioned on Nov. 24, 1925 by the Columbus & Greenville Railway Company and built by the J.G. Brill Company. After years in service, it was retired in 1948 and went into private ownership, eventually moving to downtown Covington. Refurbished in 2017, the car’s exterior was painted the same green as that of New Orleans streetcars.

Red Beans and Rice, Made the Lola Way

Red beans and rice, which figures prominently as a Monday special, is one of Keith’s favorite things to make, though he admits gumbo is up there, too. (Both were big sellers for take-out during the COVID-19 pandemic.)

As it turns out, Keith didn’t grow up eating or even making red beans.

“I never experienced red beans until I was working at Brennan’s, and one of my old friends, cook Kenney Riley, taught me how to make them,” says Keith.

Riley instructed, “One pound of beans, one pound of butter, 10 pieces of bacon, and the trinity [onion, celery, bell pepper].” Keith remembered thinking that was a lot of butter for one pound of beans; but, after Riley added the sausage, Keith realized it was the best thing he had ever tasted. 

The red bean bug had bit, and Keith proceeded to develop the recipe he now uses at the restaurant.

Keith’s Secret Ingredients

Now, some may think that the butter would be the secret ingredient, but for Keith it is bacon fat. 

“I always cook bacon for my sandwiches, so I always have at least eight sheet pans of bacon made on Monday,” he says. “The excess bacon juice goes into the beans.”

Another must-have ingredient is Camellia Beans, which Keith says are the only ones he will use.

“I don’t soak them because they cook really fast,” says Keith. “They are going to reduce down and smash each other. Once I get them to a boil, I put them on low because unfortunately, I have burned a lot of red beans.”

Mondays at Lola

Keith’s Monday morning routine is this: “First thing I do when I arrive is put my pot of water on, then add the butter, all the dry seasonings such as paprika, salt and pepper, cayenne, dried parsley, garlic, and thyme, then red beans, and I let it boil for a while,” he says. “Next, I will add the trinity and smoked sausage. When the bacon is done, I will add the bacon fat.”

When completed, the red beans and rice is served with cornbread.

And on Tuesdays…

The red beans and rice often sells out on Mondays, but when it doesn’t, Keith will make red bean hummus or red bean succotash on Tuesdays. His red bean succotash is a variation on part of a dish that earned him the title of King of Louisiana Seafood in the 2012 Louisiana Seafood Cook-Off. The full award-winning dish was a cornmeal-dusted wild Des Allemands catfish with Camellia red bean & local crawfish succotash, braised collards, and house-made tartar sauce.

Has Keith ever used red beans in other dishes? Yep, in a red bean gumbo. “And it was good!” he exclaims.

Here’s hoping to find that dish on the Lola menu soon! But if not, red beans and rice will remain a well-seasoned favorite at Lola.

Lola, 517 N. New Hampshire St., Covington; (985) 892-4992; http://lola.kitchen/; on Instagram @lolacovington; Hours: Mon.- Fri. Lunch, Dinner Fri. and Sat.

Ingredients:

• 1 (1-lb.) package Camellia Brand Red Beans
• 1 pound neck bones, smoked
• 1 pound ham hocks, smoked
• 8 cups vegetable stock or water
• 4 tablespoons Cajun seasoning
• 3 small cayenne peppers, dried
• ¼ teaspoon red pepper flakes

Ingredients:

Cannellini Hummus

• 2 cups cooked Camellia Brand Cannellini Beans 
• 2 tablespoons tahini
• 2 cloves garlic minced
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 tablespoons water, (more if needed for desired consistency)

Arugula Pesto

• 2 cups fresh arugula, packed
• 1/4 cup walnuts
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Roasted Mushrooms

• 2 cups mushrooms, cleaned and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Ingredients:

• 1 cup plain Greek yogurt or sour cream
• 1/2 avocado, pureed
• 1/8 cup fresh lime juice
• 1/4 cup chopped cilantro
• Valentina hot sauce, to taste
• Salt, to taste

Ingredients:

• 1 (1-pound) package Camellia Brand Cannellini Beans, soaked overnight, drained, and rinsed
• 8 cups water
• 6 cups vegetable broth, divided
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 large carrots, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 teaspoons finely chopped fresh rosemary
• 2 cups shredded fresh collard greens
• 1 lemon, zested and juiced
• ⅓ cup grated Parmesan cheese
• Garnish: additional fresh rosemary, lemon zest, Parmesan cheese
• Crusty French bread, to serve

Ingredients:

• 1 (1-pound) package Camellia Brand Red Kidney Beans
• 1 box Camellia Brand Creole Red Bean Seasoning
• Chopped onions, celery, bell pepper, and garlic, however much your heart desires
• 2 tablespoons oil
• 1 (1-pound) package smoked sausage
• 2 pounds pickled pig tips (see preparation below)
• 4 bay leaves
• 1 teaspoon salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Crystal hot sauce (or your favorite brand)
• 1 stick butter

Frijoles Borrachos

One that’s particularly noteworthy for combining beans with beer is Frijoles Borrachos (Drunken Beans). In this favorite, Pinto Beans are cooked with bacon and dark Mexican beer for a rich base with a bright flavor. No wonder the dish is a standard at family gatherings, picnics, and cookouts.

3-Bean Vegetarian Chili

Another popular recipe combining beans with beer is this 3-Bean Vegetarian Chili featuring Pale Ale, smoked Hatch chilies, Red Kidney Beans, Cannellini Beans, and Black Beans. The beer tends to add a warm maltiness, and the addition of extra olive oil at the end of cooking adds creaminess. Whether cooked on the stovetop or in a slow cooker, this dish is sure to be a crowd-pleaser.

Frijoles Charros

Served warm and with a brothy consistency, Frijoles Charros (Cowboy Beans) is a traditional Pinto Bean dish made with dark or amber beer and is named for Mexican horsemen, or charros. This recipe is a perfect side dish to pulled pork sandwiches or other BBQ favorites.

Slow Cooker Shredded Pork & Pinto Tacos

Made with pork shoulder, Pinto Beans, beer, and fire-roasted tomatoes, these tacos are big on flavor and great for your favorite Taco Tuesday dinner or a weekend get-together. Yum.

Red Beans & Rice for 50

Wanna take your red beans to the next level? Go big or go home with this red beans and rice recipe that feeds 50! Follow our Pro Tips for how to cook a batch that large, and be sure to 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.

Soaking Red Beans in Beer?

Believe it or not, when asked what the secret is to their red beans, one Camellia fan shared this trick: “Soaked in beer with bay leaves.” And a chef agrees, adding, “The first step comes the night before I want to cook: Soak the dried red beans in water (or some sort of hoppy beer) for at least 24 hours.” Who knew? You just might have to try it.

The Krewe of Feijao & Green Beans is another colorful off-shoot of the Red Beans and Dead Beans parades, and it debuted back in 2020.

Featuring both a samba-style marching band and a Cajun band, the parade celebrates the diversity of different cultures in the Crescent City, including Cajun and Brazilian culture. The relatively new 70-member krewe is named for the Portuguese word for beans, and their costumes show off intricate designs made with dried beans and rice.

On Monday, February 16th, the 2026 Feijao & Green Beans Parade kicks off at 2 PM at the Krewe of Red Beans’ Beanlandia.

First there was the Red Beans Parade – that legume-loving marching club that celebrates the importance of red beans & rice and carnival every Lundi Gras. And then there was the first offshoot, the Dead Beans Parade. Now, a third group joins in the eclectic and eccentric fun — the Feijão + Green Beans Parade.

The Red Beans Parade

Devin DeWulf started the Red Bean Parade in 2008, incorporating elements of a second line and Mardi Gras Indian tribes into a walking parade which takes place – naturally – on a Monday. Monday has traditionally been the day New Orleanians cook red beans and rice, so Lundi Gras was a natural fit. The krewe’s philosophy is simple. It’s about meeting and socializing with other creative types while celebrating New Orleans’ quirky culture. Members meet on Monday nights to work on their bean-adorned costumes, have a drink, and eat red beans. The elaborate costumes are a point of pride to the group.

The parade, led by a local brass band, begins at the Krewe of Red Beans headquarters, Beanlandia, and proceeds through the Bywater, ending up in Marigny.

The Dead Beans Parade

The Krewe of Red Beans has always had marchers who costumed as skeletons – also known as “Dead Beans” – as well as those whose costumes are tributes to celebrities who’ve died in the preceding year. So in order to grow the popular krewe in a way that kept the marches small and intimate, it made sense to create a separate group called the Dead Beans. The Dead Beans also begin their parade at Beanlandia!

The Feijão + Green Beans Parade

Debuting in 2020 and inspired by Cajun and Brazilian culture, The Feijão + Green Beans Parade is a third off-shoot. Featuring both a samba-style marching band and a Cajun band, the parade celebrates the diversity of different cultures in the Crescent City.

Got kids? Bring them along! The spectacular homemade costumes showcased in all three parades might just inspire them to start their own beans-and-rice beading artwork.

Ingredients:

• 3/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
• 12 ounces Dagostino Brand Fettuccine Noodles
• 2 tablespoons olive oil
• 1 pound leeks (about 1 bunch), sliced and cleaned
• Coarse Kosher salt, to taste
• 2 large garlic cloves, thinly sliced
• 1/8 teaspoon crushed red pepper, plus more for garnish
• 1 quart reduced-sodium chicken or vegetable broth
• 1/2 teaspoon dried sage
• 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan cheese, plus more for garnish
• Chopped fresh flat-leaf parsley for garnish

What began as a wonderfully creative way to celebrate Mardi Gras in 2021 (when parades were cancelled due to the pandemic), “house floats” blossomed into a beloved showcase of our collective New Orleans carnival spirit. Some homes were lovingly decorated by our talented local artisans, while others were enthusiastically transformed by residents who poured their hearts into creating magical displays (with all the joy they’d normally bring to their Mardi Gras costumes). Visitors were delighted by these enchanting house floats from near and far, and the movement brought our community together in a way that touched everyone’s hearts. The spirited Krewe of House Floats even made it their beautiful mission to raise money to support friends, neighbors, local culture-bearers, and artists who were most affected by the drop in tourism.

While we see fewer house floats gracing our streets in 2025, those magical months when our homes became canvases for carnival joy will forever hold a special place in our hearts. The few cherished house floats that still appear each carnival season remind us of how our beloved city came together to keep our Mardi Gras spirit shining bright during challenging times. Among these dedicated creators, Stronghold Studios continues to bring their artistic magic to this evolving tradition, crafting spectacular displays that keep this beautiful chapter of New Orleans culture alive.

Want to experience the wonder for yourself? Check out the Official 2025 House Float Map to find these delightful displays throughout the city, or fill out the House Float Request Form to bring some carnival magic to your own home!”

Mardi Gras “House Floats”