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Camellia Brand

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New Year’s Pork, Collard and Blackeye Pea Gumbo

New Year’s Pork, Collard and Blackeye Pea Gumbo

4.5 stars 21
Braised Collard Greens

Braised Collard Greens

5 stars 7
New Year’s Day Blackeye Pea One-Pot Meal

New Year’s Day Blackeye Pea One-Pot Meal

4 stars 12
Devin’s “Feed the Krewe” Red Beans

Devin’s “Feed the Krewe” Red Beans

4 stars 37
Butter Beans with Pickled Pork or Smoked Ham Hocks

Butter Beans with Pickled Pork or Smoked Ham Hocks

4.5 stars 7
an instant pot of white beans

Quick & Easy Pressure Cooker Creole White Beans with Shrimp

3.5 stars 4
a plate of Corn and Navy Bean Salad

Navy Bean Salad

3 stars 7
a woman holding a single bean

Mom’s 3-Bean Soup

3.5 stars 3
Ana’s Brazilian Style Collard Greens

Ana’s Brazilian Style Collard Greens

5 stars 2
a plate of brazilian frejoada

Ana’s Brazilian Black Beans (Mild Feijoada)

4.5 stars 104
a bowl of radical black bean soup

Richard’s Radical Black Bean Soup

4.5 stars 5
a close up of a plate with 3 black bean bownies

Flourless Black Bean Brownies

4 stars 9

  • Cooking Tip #6

    The way to achieve the perfectly creamy texture of New Orleans-style red beans is to mash a few against the side of the pot with your large spoon during the last 30 minutes of cooking.

  • Cooking Tip #9

    It’s true that if you soak your beans, your cooking time will decrease slightly — but by how much really depends on the bean type; sometimes it’s just a matter of cutting 15 minutes off, sometimes it’s more.

  • Cooking Tip #12

    “Cook your limas with just your vegetables, meats and herbs. Save the salt and acidic seasonings for after they’re nice and soft.” – Dorothy

  • Cooking Tip #18

    “Crumble a few pieces of cooked bacon and mix into your refried beans.” – Heather

  • Cooking Tip #3

    Bean math: 1 (15-ounce) can beans = 1 ½ cups cooked beans, drained.

  • Cooking Tip #4

    Bean math: A (1-pound) package Camellia Brand dry beans = 5-6 cups cooked beans, drained.

  • Cooking Tip #8

    Quick, low-fat brownies: Use black bean puree in place of eggs and oil when using brownie mix. To puree beans, measure 1  1/2 cups cooked, rinsed, and drained beans. Add 1-2 tablespoons water and puree till smooth.

  • Cooking Tip #2

    To add flavor, use high-quality no-sodium stock or broth instead of water when cooking beans.

  • Cooking Tip #16

    “I boil a few packs of garbanzos and store them in small bags in the freezer, so I can throw together hummus quickly, whenever I want.” – Heidi H.

  • Cooking Tip #11

    “For a delicately tart, complex flavor, add a squeeze from a fresh lemon (no seeds) to your cooked butter beans!” – Heather

  • Cooking Tip #7

    To save money, cook dry beans without any seasoning, and then freeze them for future use in recipes.

  • Cooking Tip #1

    Optional Blackeye Pea Pre-Cook: While not required, some cooks suggest quickly boiling blackeye peas before cooking. Cover beans with water and boil 3 to 4 minutes. Discard the water and cook beans in beef, chicken, or vegetable broth.

  • Cooking Tip #14

    “Take a big spoon and mash some beans on the inside of the pot to make them creamier.” – Stephen Peychaud

  • Cooking Tip #17

    While pinto beans are often seasoned with cumin, jalapeño, chile pepper, and cilantro, they are equally as delicious with Cajun seasonings. Just don’t forget the garlic and onion!

  • Cooking Tip #10

    Don’t boil beans for more than a few minutes. Simmer them instead. Boiling beans for too long will make them too mushy.