Zippy Lentil Salad

This spring lentil salad combines protein-rich legumes with a rainbow of Easter-colored bell peppers and a lemon-champagne vinegar dressing to create the perfect side dish.

Pro tip: Serve in a clear glass bowl to showcase all those beautiful spring colors for a festive Easter table centerpiece.

White Bean Hummus

This easy 5-minute white bean hummus recipe features notes of lemon and fresh parsley for a taste of springtime in every bite. Create a beautiful grazing board with fresh seasonal vegetables like radishes, red bell peppers, and carrots.

Pairing suggestion: Serve with pita, crackers, or crudités.

Avocado Cilantro Hummus

This vibrant green dip combines creamy avocado with lime and fresh cilantro, and it’s ready in just 10 minutes—perfect for last-minute get-togethers.

Potato Salad with Chickpea Aquafaba Mayo

A twist on traditional potato salad, this dish features a light and creamy chickpea aquafaba mayo, zesty mustard, fresh herbs, and crisp veggies.

Easy Crawfish & Red Bean Dip

Bring New Orleans flavors to your table with this creamy, crowd-pleasing dip featuring Louisiana crawfish, red beans, and bold Creole seasonings. Serve it straight from the oven with crusty French bread or tortilla chips.

Highest Quality, Premium Beans, Peas & Lentils

In 1923, L.H. Hayward began sourcing and selling the finest red beans he could find at the old French Market in New Orleans, and his son, Gordon Hayward, trademarked “Camellia Brand” after his mother’s favorite southern flower. Today, Camellia is a 4th generation family-owned company in New Orleans and has continued to sell the highest quality dry beans, peas and lentils available for 100 years.

Grown in the United States, these non-GMO beans, peas and lentils consistently outrank the highest USDA grade and meet the higher “Hayward Standard” — a term coined by trusted farmers the family has worked with for generations. Always freshly harvested the same year they’re sold, they’re cleaned six times before being packaged in our iconic cellophane bags. That freshness ensures our beans cook faster and are consistent in taste, color, and texture. Camellia products are also BRC-certified, meeting the international standard for food safety practices and proof of our commitment to responsible food production.

100 Years of Beans Done Right

Camellia Brand has been bringing people together to make memories and enjoy family meals for a century, and our customers are the most important ingredient to that success. Just like a pot of red beans that is slowly simmered and lovingly tended to, the best things in life take time. We’ve always put our heart and soul into everything we do, and that’s the recipe that has kept us going for 100 years and counting.

Cooking a pot of Camellia red beans into a state of creamy perfection is an authentic, soulful Monday tradition that people look forward to every week. It’s kitchen therapy — the ultimate comfort food — and Camellia is at the very heart of this tradition. New Orleanians and Southerners — by birth or by spirit — are devoted to the Camellia brand and have built a community around how to cook, season, savor, and celebrate with Camellia beans. None of our competitors can stake a claim to the same quality, tradition, or passionate following.

Here’s to another 100 years of beans done right!

Our quarterly subscription boxes offer all the ingredients for authentic Louisiana cooking, delivered to your doorstep. The contents of each box are a surprise, but you can count on 5-10 favorites that include signature & heirloom beans, delicious seasonings, ingredients, tools for the kitchen, and more. Plus, you’ll get exclusive items that will inspire and delight. Find out more, and get cookin’.

Spicy 3-Bean Chili (Stovetop and Instant Pot recipes)

Ingredients:

• 6 -7 cups vegetable (or chicken) broth
• 1 chili seasoning packet (included in the box)
• 1 bag Camellia Brand Spicy 3-Bean Chili mix, rinsed and sorted (included in the box)
• 1 ½ pounds cooked ground beef or other ground protein, optional
• 1 can diced tomatoes, optional (If using, reduce broth by 1 cup.)
• Optional toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Stovetop Directions:

1. Add broth, seasoning packet, and 3-Bean Chili Mix to a large Dutch oven over medium-high heat. Stir well, and bring to a boil.
2. Reduce heat to low, cover, and cook for 4-5 hours, until the beans are tender but not falling apart. Add more broth as necessary.
3. Optional: add cooked ground beef or other ground protein 30 minutes before end of cooking time.
4. Serve with assorted toppings, if desired.

Instant Pot Directions:

1. Add broth, seasoning packet, and 3-Bean Chili Mix to the Instant-Pot. Stir well.
2. Optional: add cooked ground beef or other ground protein to the Instant Pot.
3. Select Bean/Chili setting.
4. Allow the pressure to release naturally for 20 minutes.
5. Serve with assorted toppings, if desired.

See nutritional information for the 3-Bean Chili Mix and the chili seasoning packet.

Lentil Soup

Ingredients:

• 2 quarts of water or broth (vegetable or chicken)
• 1 lentil soup seasoning packet (included in the box)
• 1 pound Camellia Brand Lentils, rinsed and sorted (included in the box)

Directions:

1. To a large heavy pot, add water or broth, contents of seasoning packet, and lentils.
2. Stir well, and bring to a boil.
3. Reduce heat, cover, and simmer for 35 minutes, stirring occasionally.

Optional:

• Make it meaty. Sauté 1 lb. sliced, smoked sausage in olive oil before adding all other ingredients.
• Keep it veggie (or vegan). Sauté 1 cup carrots, 1 cup celery, and 1 cup onion in olive oil before adding all other ingredients.

See nutritional information for the lentil soup seasoning packet.

White Bean, Sausage and Tortellini Soup

White Bean, Sausage and Tortellini Soup is a great weeknight dinner because it cooks quickly and easily in an Instant Pot or multi-cooker. Featuring Italian turkey sausage, Great Northern Beans, fresh cheese tortellini and baby arugula, it’s got all the makings for pleasing kids and adults alike — and packs a nutritious punch. Just add a loaf of crusty bread, and dinner’s ready. The next day, fill a thermos with leftovers for a hot and filling school lunch.

Beans and Greens Soup

Beans and greens is a classic Southern combination, and a soup version is a delightful way to experiment with those ingredients. Our master recipe features basic guidelines and quantities and is meant to be personalized to your taste, encouraging you to try different varieties and combinations of beans, vegetables, greens, broth and seasonings. And whether you make it vegan, vegetarian or with chicken or beef broth, you’ll love the end result. For a complex, flavorful soup that’s incredibly satisfying, we used Green Baby Limas with a variety of onions and vegetables, plus vegetable broth. A real winner.

Split Pea and Ham Soup

You’ll love this heartwarming Split Pea and Ham Soup from our friend Mary Foreman at DeepSouthDish.com. Chopped onion, celery and carrot are cooked in bacon fat and combined with Green Split Peas, herbs, stock, a meaty ham bone or smoked ham hocks, and then simmered over low heat till the peas are broken down and thick. For over-the-top “croutons”, we made a grilled cheese sandwich with smoked gouda and sourdough bread, cut it up into tiny squares and added a sprinkle of them on top — along with crispy bacon crumbles. Talk about feeling all warm and toasty inside.

Yellow Split Pea & Butternut Squash Stew

Creamy, hearty and filling with a bright blend of spices and seasonings, our vegan Yellow Split Pea & Butternut Squash Stew is an aromatic dish similar to Dal. And its big flavor comes from the use of curry, turmeric, cumin and cinnamon. Along with onions, carrots, garlic and fresh ginger, the combination of spices and vegetables with the Yellow Split Peas and butternut squash make for a wonderful stew. A sprinkled of pepitas on top, and freshly mashed avocado toast alongside it add color, crunch and healthy fat – creating a super healthy meal.

Beef & Lentil Stew

Hearty and comforting, this Beef & Lentil Stew is a true crowd-pleaser. A great dish for Sunday dinner that’ll reward you with leftovers during the week, it uses boneless beef chuck cut into 1-inch cubes, along with celery, carrot, onion, spices, beef broth, diced tomatoes and Lentils. A bit of red wine and fresh Italian parsley are stirred in at the end for wonderful flavor. The meat gets tender, the lentils creamy, and the whole thing offers up delicious stick-to-your-ribs goodness.

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.

If you haven’t gotten on the mason jar meal bandwagon yet, you may be wondering what all the fuss is about. Well, by following a few simple guidelines outlined below, you can end up with fun, easy, make-ahead meals for on-the-go that save time and money. They also feature great ingredients, include powerful bean protein, and offer you a delicious meal right at your desk – or anywhere else you happen to be.

Sure, making mason jar meals requires some planning and meal prep, but the jars make it fun and different. Mason jars keep all the flavor and freshness locked in, and with the right layering technique, they’ll keep your ingredients from getting soggy. Your average plastic storage container just can’t do that.

Tips for Creating, Building & Enjoying Mason Jar Meals:

1. Prep and cook ingredients that will add healthy bulk to your mason jar meals and keep well in the fridge.
   • Try protein-rich make-ahead beans and lentils.
   • Whip up batches of whole grains like brown rice, pasta, and quinoa.
   • Shred a store-bought rotisserie chicken.
   • Clean and pre-chop vegetables.
2. The key to keeping everything crisp in a mason jar is to add dressing first, in the bottom of the jar. Then, on top of the dressing, add layers of hearty beans, lentils, and vegetables that won’t soak up the dressing. Then, add layers of more delicate items like rice, tomatoes, and lettuce, etc., towards the top.
3. Make a week’s worth of mason jar meals at one time. With all of your pre-made ingredients ready to go, it’s easy to build them all at once. Then just grab one each day as you head out the door.
4. When you’re ready to eat, simply unscrew the mason jar, turn it upside down over a bowl, and pour out. You’ll end up with a healthy, delicious, portion-controlled meal, and the dressing will be right on top, just as it should be.

Three Easy Mason Jar Meal Ideas

Try these great combinations for a variety of flavors, ingredients, and healthy protein.

1. Southwestern-Style Black Bean Salad: Start with a delicious, homemade Avocado Cilantro dressing, and add it to the bottom of a jar. Next, add corn, black or pinto beans, brown rice, sliced grape tomatoes, avocado chunks, and lettuce.
2. Quinoa Lentil Salad: Shake up a bright, lemony dressing right inside a mason jar — made from lemon juice, olive oil, dijon mustard, salt, and pepper. Top dressing with lentils, broccoli florets, chopped green onions, shredded chicken, and quinoa.
3. Spinach, Artichoke & White Bean Salad: Add your favorite Italian dressing to the bottom of a mason jar. Top with navy or great northern beans, chopped artichokes, orzo pasta, chopped tomatoes, and fresh baby spinach.

Now get creative — it’s all about mixing it up!

Though sometimes associated with ‘70s-era “commune cooking” – big pots of bland brown stews – in reality, lentils are quick-cooking, protein-packed powerhouses with an earthy flavor that lends itself to all kinds of cuisines and seasonings. Add in the fact that they are inexpensive and can be stored in a cool, dry place for up to 12 months, and it’s easy to see why lentils should be a staple in your pantry.

Available in a variety of colors ranging from yellow to red-orange, green, brown, and black, lentils have been a principal ingredient in world cuisines, primarily Near-Eastern and European, since prehistoric times. Archaeologists suspect they may have been the world’s first cultivated crop as early as 13,000 years ago and together with wheat and barley, drought-tolerant lentils were the agricultural staples of early Greek and Roman cultures. They vary in size and are sold in many forms, with or without the skins, whole or split. They belong to a variety of legume known as a “pulse” – or edible seed – and are both extremely nutritious and quick to prepare.

A Crop Prized in Many Cuisines

Lentils were introduced to the New World by Spanish and Portuguese explorers as early as the 16th century, but did not really catch on in America until the 20th century when they were promoted during World War II as an alternative to meat because of their high protein content – the second-highest ratio of protein per calories of any legume, after soybeans – and low cost. They are also loaded with potassium, folate, and dietary fiber. Like with other legumes, lentils and rice are a common food pairing, and provide a complete protein.

Today, about a quarter of the world’s lentils come from India, where more lentils are consumed than any other place. Indian “dals” are simple lentil dishes – dal means lentil in the language – and curries are lentil dishes seasoned with a “curry powder” mix or various seasonings, including coriander, turmeric, fenugreek, cumin, fennel, cinnamon, chili pepper, clove, ginger, cardamom, nutmeg, paprika, and black pepper. Interestingly, though it’s far from the regions commonly associated with lentil-based cuisines, Canada is the largest export producer of lentils in the world. In Jewish mourning tradition, lentils are customary as food for the bereaved, together with boiled eggs, because their round shape symbolizes the life cycle from birth to death. Lentils and sausage are also eaten together on New Year’s Day in both Italy and Hungary, where the lentil’s coin shape is regarded as a symbol of prosperity.

How to Cook Lentils

Dried lentils don’t need to be soaked before being cooked, and only require a cooking time of 20 to 40 minutes, depending on the variety and use. Lentils with the husk remain whole with moderate cooking. Small lentils without the the husk cook very quickly and break down into a thick stew.

• Dried lentils generally require 3 cups of liquid per cup of lentils.
• If you bring the liquid to a boil before adding lentils, they will both cook more quickly and be easier to digest.
• If using lentils in a salad or soup where a firmer texture is desired, subtract 5-10 minutes from cooking time. For Indian dals or other dishes with a thicker consistency and softer texture, add 5-10 minutes.
• Lentils, like all legumes, should be sorted and rinsed before cooking.
• Cooked lentils freeze beautifully for up to 6 months. If preparing to be frozen, slightly undercook your lentils.

Types of Lentils

Brown lentils are the most common variety available in grocery stores. They have a mild, earthy flavor and creamy texture, and soften when they cook, but still retain their lens-like shape. They are commonly served hot in soups and stews but they are also delicious served cold as a salad mixed  with finely minced onion, peppers, and spices, and dressed with olive oil and lemon juice or other vinaigrette. Prepared this way they are a common sandwich filling in meatless diets.

French green, or Puy lentils, have a sharper, somewhat peppery taste. They take longer to cook than brown lentils and retain some firmness, making them a favorite for salads due to their toothsome texture.

Red lentils are brown lentils with the hulls removed. Their mild, sweet flavor is favored in Indian and Middle Eastern dishes. They break down into a golden-colored mush when cooked and they can do double-duty as a gluten-free thickener in other recipes.

Small, black, and shiny, Beluga lentils resemble Beluga caviar when cooked. On the expensive side – by lentil standards; they are still a very inexpensive source of protein – black lentils have a strong, earthy flavor. When the hull of the black lentil is removed, the mildly flavored white lentil is left behind.

Check out our helpful guide to all things lentil here.

Whichever lentil type you buy, you can be sure you will find them easy, adaptable, and delicious. See some of our favorite lentil recipes below:

Easy Vegan Coconut Curry Lentils

A quick and delicious meal; the seasoning can be adjusted to your comfort level of heat. Coconut milk adds richness and a subtle flavor to the dish while tempering the spiciness. Perfect for a cold evening, it can be served over rice or with naan or pita bread for a complete meal.

Ingredients:

• 1 (1 pound) bag Camellia Brand Lentils
• 4 cups vegetable broth
• 1 can unsweetened coconut milk
• 1 can diced tomatoes
• 1 small bunch of green onions, chopped
• 8 ounces baby portabella or button mushrooms, sliced
• 1 bunch baby kale, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, finely minced or grated
• 3 tablespoons tomato paste
• 3 tablespoons curry powder
• 1 teaspoon hot red pepper flakes
• 2 tablespoons coconut oil
• Salt and pepper to taste
• Garnish: chopped cilantro

Directions:

1. In a large heavy pot, melt the coconut oil over medium heat. Add green onions, garlic, ginger, curry powder, and red pepper flakes; cook for about 5 minutes or until onions have softened and aromatics have released their flavors.
2. Add the vegetable broth, cover, and bring to a boil.
3. Add lentils, diced tomatoes, tomato paste, and mushrooms; stir to combine.
4. Turn down to medium heat, cover, and cook for 10 minutes.
5. Turn down to low heat, uncover, add coconut milk, then gently simmer for 15-20 minutes, or until the lentils are tender. Season with salt and pepper as needed.
6. Just before serving, stir in chopped baby kale.
7. Garnish with chopped cilantro, and serve over rice or with naan or pita bread.

L.H.’s Savory Lentils

Slow Cooker Sweet Potato And Lentil Stew

Curried Lentil Salad