Blackeye Pea Salad

This delicious recipe from Chef Jennifer Hill Booker is a real crowd pleaser, no matter what the occasion. A slightly different take on the ever-popular Cowboy Caviar, it features cooked Camellia Brand Blackeye Peas, fresh thyme, parsley, red and green bell pepper and a tangy apple cider vinaigrette with a touch of honey and red pepper flakes. Serve it with big Frito scoops, crackers, and chips and watch it disappear.

White Bean Antipasto Salad

A colorful, refreshing dish that’ll step up your appetizer game, our White Bean Antipasto Salad pairs deliciously with a spread of salami, olives, almonds, cheeses, crackers and crostini — offering a little something for everyone. (In fact, you can make a meal out of a platter like this.) A mix of cooked Camellia Brand Great Northern Beans, carrots, tomatoes, yellow bell pepper and celery, it features red wine vinaigrette, fresh basil & parsley (but you can use whatever leafy greens you have on hand), and just a touch of dried Italian seasoning. Serve it chilled or at room temperature and enjoy.

The Best Baked Beans

A favorite recipe from food personality Poppy Tooker, The Best Baked Beans feature Camellia Brand Great Northern Beans, bacon, brown sugar, and molasses and are cooked on the stovetop and then baked in the oven — low and slow. Totally worth the wait, this pot of beans is nothing short of creamy perfection. Everyone will love ’em alongside grilled sausage, barbecue chicken, coleslaw, potato salad and cornbread!

Stewed Tomatoes, Corn & Peas

Another classic summer recipe from Chef Jennifer Hill Booker, this simple dish allows the goodness of fresh produce to really shine. Featuring 1 1/2 pounds fresh tomatoes, 2 cups fresh corn kernels, onion, garlic, vegetable stock and Camellia Brand Crowder Peas, this colorful, delicious favorite is so good, folks will ask for seconds. A green salad, crusty bread, and grilled chicken round out a wonderful meal.

Succotash with Tarragon and Creme Fraiche

A luscious concoction of cooked Camellia Brand Green Baby Lima Beans (or regular Baby Limas), hickory-smoked bacon, sweet onion, fresh corn kernels, heavy cream and fresh tarragon, this summer-must Succotash is downright heavenly. Do right by this dish, and be sure to serve it alongside fried chicken and cornbread.

Summer fun is on the menu with all-round great dishes like these that are sure to please. Your friends and family will no doubt eat ’em up. And keep coming back for more.

Treat yourself like Mardi Gras royalty, and indulge in the most delicious dishes of the season. We believe in celebrating carnival by cooking up a storm, taste-testing as many different king cakes as you can, and decorating your house in purple, green, and gold! To get in the spirit, check out some of our favorite recipes.

Jay Ducote’s Red Beans & Rice Balls

Jay Ducote’s Red Beans & Rice Balls offer up a fresh, new twist on red beans & rice. In this recipe, Jay’s inventive take on the classic (made with our signature Red Kidney Beans) is served with BBQ Aioli and Pickled Red Onions. These beauties will disappear as fast as you can make them. A food blogger, radio host, chef, and culinary personality, Jay knows his Louisiana cooking, and this amazing recipe doesn’t disappoint.

Smoky Bloody Mary

A good Bloody Mary with all the fixins’ is a must for any self-respecting Mardi Gras reveler, and this recipe gets it right. Featuring building blocks like vodka, tomato juice, celery salt, Worcestershire, and horseradish — plus savory, smoky accents provided by a few dashes of Tabasco Chipotle Pepper Sauce and a rim of smoked paprika and kosher salt — this Smoky Bloody Mary will get the party started. Garnished with celery, bacon, pickled okra, cornichons and olives, it’s like a meal in a cup!

Cajun Caviar

This Cajun Caviar from Louisiana Cookin’ is a healthy, lightened dip that combines cooked Green Baby Lima Beans, Crowder Peas and Lady Cream Peas — along with tomatoes, peppers, red onion, corn and cilantro — in a white wine vinegar and lime juice dressing. Great when served with tortilla or corn chips, it’s a versatile recipe that’s easy to change based on your tastes. You can use different beans and peas, add avocado, or spice it up with hot sauce. Any which way you tweak it, it’s sure to get gobbled up.

Curt Guillory’s Cajun Hummus

Curt Guillory’s Cajun Hummus uses our Red Kidney Beans in place of the traditional Garbanzo Beans — but that’s not what makes this hummus Cajun. True Louisiana flavors are what do the trick. Instead of traditional tahini paste, the recipe uses pecan butter, the red beans are cooked with onions and garlic, and cubed tasso gets stirred in to the final dip along with sliced green onions. Serve with fried pork rinds for even more Cajun flavor! Give it a try, and you won’t be sorry.

Skinny Red Bean Dip

Skinny Red Bean Dip is a quick and easy appetizer that also uses our Red Kidney Beans in an unexpected way. Cooked, tender red beans are processed till smooth along with salsa, light cream cheese, and reduced fat cheddar cheese. Serve it up with crackers or chips, and make everyone happy.

Slow Cooker Cajun White Bean and Sausage Soup

Nothing lets you get on with the business of having a good time like a hearty, flavorful one-pot wonder – full of creamy Camellia beans. So easy and delicious, this Cajun White Bean and Sausage Soup checks all the boxes. Follow it up with a big slice of king cake, and you’ll be in Mardi Gras heaven.

New Orleans-Style Red Beans & Rice

The quintessential dish for celebrating Mardi Gras is our classic New Orleans-Style Red Beans & Rice, of course. It just doesn’t get any better than this! Let its slow-simmering goodness usher in the spirit of carnival you’re craving.

Still hungry? Get more Mardi Gras food, fun and festivities.

Cowboy Caviar

One of our most popular recipes, Cowboy Caviar is a refreshing dip that combines cooked Camellia Brand Blackeye Peas, tomatoes, peppers, red onion, and cilantro in a tangy red wine vinaigrette. Great as an appetizer served with tortilla or corn chips, it also works well as a cool summer side to chicken, beef, or seafood. It’s a versatile recipe that’s often changed to please the palates of Texans, Californians, Mississippians and more. Some add corn or avocado, and some use pinto beans, black beans, or red kidney beans. Any which way you tweak it, it’s sure to be a crowd-pleaser.

Field Pea Salsa

A different take on a cool bean salad, this salsa is made with cooked Camellia Brand Field Peas, corn, red onion, red bell pepper, cilantro, olive oil, and lime juice. Light and flavorful, it pairs well with chips and crackers, adds protein, fiber, and flavor to a green salad, and complements both grilled fish and chicken.

Lima Bean Spread

Made with cooked, buttery Camellia Brand Large Lima Beans, this creamy spread gets puréed in a food processor and spiked with lemon juice, garlic, red onion, fresh parsley, cumin, and cayenne. Serve spread on toasted baguette slices, your favorite crackers, or on a sandwich wrap.

Navy Bean Salad

A refreshing combination of cooked Camellia Brand Navy Beans, julienned carrots, red onion, and corn kernels tossed in a rice vinegar dressing with fresh parsley, this dish is sure to cool things off in a hurry. Serve alongside grilled sausage or burgers, and get ready to dig in to summer.