Camellia beans are now available on more grocery store shelves throughout the Southeastern U.S. — and you can find them at Winn-Dixie and Harvey stores in Florida and Alabama. Fourteen different products are making their debut, including Camellia’s legendary and the nation’s top selling Red Beans, Blackeye Peas, Great Northerns, Large Limas, Pinto Beans, Black Beans, Green Split Peas, and Lentils. The family-owned company is based in the New Orleans area, and its passion for bean quality spans four generations.

“People are responding to our authentic heritage brand, and we’re excited to be part of their meals,” commented owner Vince Hayward. For generations, Camellia has been a part of New Orleans culinary traditions, particularly through the city’s favorite Red Beans and Rice dish. Hayward credits that popularity for crystalizing national demand for Camellia Beans. “We’ve found that visitors and former residents want to experience the delicious iconic dish wherever they are. Their satisfaction with Camellia Red Beans inspires them to reach for our other offerings,” Hayward added.

While the company has fans around the nation and ships internationally, this is the first time that Camellia has been widely distributed beyond its traditional Louisiana, Texas and Gulf Coast strong-hold. Camellia’s dried beans, peas and lentils are versatile and appeal to both home cooks and chefs. They’re loaded with protein, fiber, and nutrients, are economical, and are delicious as a main course – with or without meat.

Since 1923, Camellia Brand has been deeply rooted in New Orleans and beyond. Camellia is honored to help bring people together over delicious southern meals and celebrations. Here at camelliabrand.com, you’ll find recipes, cooking videos, nutritional information, and entertaining tips to feed a hungry crowd. Check out the Red Beans Parade, and read more about the family behind the brand whose beans, peas and lentils exceed USDA standards.

Maybe you’re a seasoned cook with a little too much on your plate right now. Or you’re new-ish to New Orleans classics and need some gentle guidance. Either way, there’s a time and a place for simpler (yet still delicious) red beans and rice. And it calls for Camellia Red Bean Flavor Infusion — a tried-and-true blend of authentic Creole spices and vegetables you can use to season a pot of Camellia Red Kidney Beans to perfection.

Camellia Red Bean Flavor Infusion is all natural, gluten free, and easy to use. It has the key spices and vegetables you need to make the best red beans, with the kind of nuanced, savory, foolproof flavor that tastes like you’ve been adding a little of this and a little of that to the pot all day long.

There’s a three-step recipe right on the box; all you do is add a 1-lb. bag of Camellia Red Kidney Beans, water, the Red Bean Flavor Infusion, and simmer on the stove. It’s worth noting that the recipe is so versatile, you can add smoked sausage, andouille sausage, or ham when you add the seasoning — or, keep it vegan. And if you like extra veggie flavor, feel free to sauté and add the trinity, as well. The point is that the recipe can be very straight-ahead and simple — just the beans, the seasoning, and water — or, you can add whatever else you like to achieve your perfect pot of red beans.

For creamy, tasty homemade red beans:

1) In a heavy pot, add 1 lb. Red Kidney Beans, rinsed and sorted, plus 8-10 cups of water.
2) Bring beans to a boil for 10 minutes.
3) Stir in Red Bean Flavor Infusion, reduce heat, cover and simmer, stirring occasionally, for 1 to 1 ½ hours — or until beans are tender.

Creole Red Beans: Step-by-Step

First up. Rinse and sort the beans, and add them to a heavy pot with 8-10 cups of water. (Want to sauté some trinity and add that, as well? Go right ahead.) Bring the beans to a boil on the stovetop for 10 minutes.

Then, stir in the Creole Red Bean Seasoning, reduce heat, cover and simmer, stirring occasionally. (Adding all the seasoning at this point won’t keep the beans from getting soft, we promise! Read more about that myth.)

By the way, this would also good time to add sautéed smoked sausage, andouille sausage, or ham — if you like your red beans meaty.

As your beans slowly simmer for 1 – 1 1/2 hours, lift the cover, and stir occasionally. If you like them creamier, use the back of a spoon to mash some of the beans against the inside of the pot.

Once your red beans are nice and soft, serve with hot cooked rice alongside some cornbread or French bread. Sprinkle with chopped green onions, offer up some hot sauce, and delight in the fact that this time, you took an easier route — but just as delicious — to a tried and true favorite.