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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 #10

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

  • 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 #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 #13

    “Save some bacon drippings to add to your lima beans for a nice smoky flavor.”  – Rubie Hampton

  • 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 #15

    If you’re using seasoning meat for flavor (seasoning meat can be pretty salty), it’s best to wait till your beans are finished cooking before tasting and adding more salt. You might just find that none is needed.

  • 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 #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 #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 #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 #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 #7

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

  • 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!