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Camellia Brand

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Marjorie’s Marvelous Large Lima (Large Butter) Beans

Marjorie’s Marvelous Large Lima (Large Butter) Beans

4.5 stars 22
a bowl of Pasta Fagiole

Bean Soup with Pasta (Pasta e Fagioli)

5 stars 3
a close up of a bowl of Red Beans

Vegetarian Louisiana-Style Red Beans and Rice

2.5 stars 350
a close up of a plate of Latin American Style Red Beans and Rice

Latin American-Style Red Beans and Rice

4 stars 6
a close up of a bowl of slow cooker hearty bean, beef and sausage chili

Slow Cooker Hearty Chili

4 stars 12
Black Bean Chocolate Truffles

Black Bean Chocolate Truffles

not rated
Chickpea Aquafaba Meringue Cookies

Chickpea Aquafaba Meringue Cookies

not rated
Blackened Shrimp

Blackened Shrimp

not rated
a close up of a dish of black and gold pasta salad

Black & Gold Pasta Salad

not rated

  • 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 #11

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

  • 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 #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 #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 #14

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

  • 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 #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 #13

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

  • Cooking Tip #2

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

  • 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 #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 #4

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