Stovetop Southwest Pinto Beans

A classic that works as a side or a base for tacos, bowls, and more — and thanks to our Southwest Pinto Beans Flavor Infusion, it comes together with minimal effort so you can spend less time measuring and more time with your family.

Bean & Poblano Chile Soup

Robust Black Beans and velvety Pinto Beans blend with roasted poblano peppers, cilantro, onion, and garlic in this rich, creamy soup. Each spoonful delivers just the right amount of heat.

Enfrijoladas

A rich, satisfying dish that puts beans front and center, created by Chef Guillermo Peters of Canal Street Bistro in Mid-City New Orleans.

Pinto Bean & Kale Enchiladas with Spicy Tomatillo Salsa

These enchiladas are a crowd-pleaser with the perfect balance of hearty and fresh. This recipe comes from our friends at Taste of the South and is well worth the effort.

Southern Quesadillas

A Southern twist on a classic, these quesadillas combine pulled pork, barbecue sauce, collard greens, and Blackeye Peas. Simple to make, it’s a go-to favorite that’s perfect for sharing.

Stovetop Chipotle Black Beans Flavor Infusion

Rich, smoky, and satisfying straight from the pot. Our Chipotle Black Beans Flavor Infusion does the heavy lifting — clean ingredients, perfectly balanced spices, and a dish worth coming back to for seconds.

However you celebrate, the best part of Cinco de Mayo is the same as any good Southern holiday — an excuse to cook something from the heart and share it with the people you love. Set out the toppings, warm the tortillas, and enjoy every bite together.​​​​​​​​​​​​​​​​

Beans are the answer — they’ve long been the heart of Southern kitchens and the secret to meals that satisfy every appetite. They’re the base of your favorite chilis, the creaminess in your best soups, and the comforting foundation that makes a meal feel complete. Whether you’re cutting back on meat, cooking for vegetarian friends, or simply looking for delicious meals that stretch your budget, beans deliver every time.

And here’s a bonus: eating more beans is good for you, too. Naturally rich in plant-based protein and fiber, beans are linked to better heart health, balanced energy, and a lighter footprint on the planet. But that’s just the extra benefit — the real reason to cook with beans is simple: they taste incredible.

Below are some of our favorite Camellia Brand recipes that prove meatless meals can be just as satisfying.

Creamy White Bean & Leek Fettuccine Alfredo

Rich, silky, and indulgent — blended white beans and sautéed leeks create an alfredo sauce that’s creamy without the heavy dairy. Toss it with Louisiana’s own Dagostino Pasta for a meal that feels like a warm hug.

Instant Pot White Bean, Cauliflower and Broccoli Soup

Warm up fall nights with this creamy, veggie-packed soup made with Camellia Brand Great Northern Beans and our White Bean Flavor Infusion — full of flavor, no meat required.

White Bean Spinach Soup

Light yet filling, this soup pairs smooth white beans with fresh spinach. Serve it with a slice of fresh, crusty bread and you’ve got a bowl of pure coziness.

Instant Pot Red Bean Soup

A flavor-packed twist on a Louisiana classic — made with Camellia Brand Red Kidney Beans and our Red Bean Flavor Infusion. It comes together fast for a dinner that tastes like it’s been simmering all day, perfect for busy nights when you want big, homemade flavor without the wait.

Cozy Minestrone

A timeless Italian classic loaded with beans, pasta, and vegetables. This soup is endlessly adaptable, deeply comforting, and ideal for using whatever you have on hand.

Vegetarian Black Bean Rice Casserole

Baked layers of beans, rice, and veggies come together in this filling casserole. It’s fantastic for meal prep, feeding a crowd, or even repurposing as a veggie-friendly taco filling — serious versatility in one dish.

Stovetop 3-Bean Vegetarian Chili

Kidney, black, and pinto beans unite in this quick stovetop chili that delivers big, bold flavor without any meat. Just right for weeknight dinners when you need something substantial fast.

Comfort Food, the Camellia Way

For generations, beans have been the heart of Southern kitchens. They stretch pantries, feed families, and add that rich, velvety goodness that makes a dish feel complete. And today, they’re just as ideal for anyone looking for plant-based meals, veggie-friendly options, or a little more value at the grocery store.

With Camellia beans, comfort food doesn’t lose its soul — it gains a new twist.

Healthy Fall Comfort Starts with Beans.
Before you dive into the kitchen, here are a few quick answers to your most common bean questions.

Q: How can I make comfort food without meat?
Start with beans. They’re hearty, full of flavor, and bring the same satisfying bite as meat — with extra protein and fiber. From rich chilis to creamy soups, beans make it easy to enjoy comfort food that’s every bit as cozy.

Q: Why are beans such a key part of a plant-based diet?
Beans are nutrient-dense, affordable, and naturally packed with protein and fiber. According to Harvard Health, eating more plant-based meals — especially those with beans — supports heart health and balanced energy.

Q: What types of beans work best for fall recipes?
Kidney, black, pinto, and white beans are classics. They hold their shape in soups and stews, soak up flavors beautifully, and bring hearty texture to every cozy, cold-weather meal.

Packed with protein, fiber, and flavor, beans are a pantry staple that stretch your dollar without sacrificing taste or nutrition. Here are five easy, hearty meals featuring our Camellia Brand beans that are perfect for the busy back-to-school hustle.

Vegetarian Pinto Bean Chili

A cozy chili is always a win when the week feels long. This Vegetarian Pinto Bean Chili is a meatless marvel that’s hearty enough to satisfy everyone at the table. Made with pantry staples and plenty of spices, it’s a great make-ahead meal that reheats beautifully—perfect for lunchboxes, busy weeknights, or freezing in portions for later.

Budget Tip: Bulk it up with frozen corn, extra beans, or chopped zucchini for even more servings.

Instant Pot Pinto Beans with Ham Hocks

If you’ve got an Instant Pot, this one’s a no-brainer. Pinto Beans with Ham Hocks come together quickly in the pressure cooker and deliver deep, smoky flavor with minimal effort. Serve over rice, scoop into a thermos for a hot lunch, or use leftovers in tacos or burritos.

Budget Tip: Ham hocks are affordable and flavor-packed. Can’t find them? Try smoked turkey necks or a splash of liquid smoke.

Simple Southern Lima Beans

This recipe is the definition of Southern comfort food. Simple Southern Lima Beans are simmered low and slow with just a few ingredients, but they’re anything but plain. Creamy, filling, and soul-warming, these beans are great as a main dish or as a side.

Budget Tip: Serve over rice or cornbread to stretch this meal even further. Add a green veggie and you’ve got a complete dinner.

Beans & Greens Soup

When you’re craving something nourishing and light, this Beans & Greens Soup hits the spot. It’s packed with leafy greens, creamy beans, and comforting broth—perfect for thermos lunches or after-school pick-me-ups. It’s also endlessly customizable based on what’s in your fridge.

Budget Tip: Use frozen greens instead of fresh, and toss in leftover veggies from the week to avoid waste.

Pantry Red Beans & Rice

No time for a grocery run? No problem. This Pantry Red Beans & Rice recipe uses shelf-stable ingredients to bring you all the flavor of the classic dish in a super budget-conscious way. It’s quick, easy, and the ultimate meal prep hero.

Budget Tip: Double the batch and freeze portions for future meals. Serve with hot sauce and pickled veggies for a quick flavor boost.

Make Beans a Back-to-School Staple

From chili to soups to Southern classics, beans are a smart way to fuel your family through the school year. They’re nutritious, filling, and incredibly versatile—plus, they’re easy on your wallet when grocery bills start to pile up.

So stock up your pantry, pull out your favorite pot, and get cooking. Your future self (and your back-to-school budget) will thank you.

Instant Pot White Bean, Cauliflower & Broccoli Soup

You’ll love this hearty vegetable and white bean soup made with our White Bean Flavor Infusion seasoning mix. It’s creamy, delicious, and vegan!

Instant Pot Red Bean Soup

Enjoy the authentic, traditional flavor of red beans and rice, but in easy soup form (made with our Red Bean Flavor Infusion seasoning mix). Pull out your ladle, and serve up a favorite.

Kentucky Burgoo

Featuring meat, vegetables, and lima beans, this Kentucky Burgoo is a thick, delicious, slow-cooked stew that’s perfect for serving a crowd. Made with our White Bean Flavor Infusion seasoning mix, it’ll keep folks coming back for more.

Old-Fashioned Chili with Beans

A delicious, classic chili the whole family will love – great for busy weeknights or gameday parties.

Instant Pot Lima Beans & Greens Soup

Get your daily greens + deep rich flavor with this endlessly customizable, vegetarian soup.

Ruth’s Southern Country-Style Butter Bean & Green Bean Soup with Potatoes

This recipe makes for a homey supper that’s tasty and affordable — and fairly easy to pull together from fridge and pantry staples.

Shrimp and White Bean Soup

The combination of shrimp, beans, and bold Louisiana flavors makes this creamy, hearty soup a favorite of Camellia’s CEO Vince Hayward. Stock up on Cannellini Beans, and whip up a bowl of this beloved regional dish using our top-quality cannellini beans. It’s a warming, satisfying meal with deep roots in Louisiana culinary traditions.

White Bean Soup with Tasso, Winter Squash, and Chard

Whip up a comforting one-pot white bean soup with smoky tasso ham, earthy winter squash, and fresh Swiss chard. Both seasoned cooks and kitchen novices will appreciate how easy it is to make this soup packed with big, soul-warming flavor.

Creamy Bean and Collard Greens Soup

This comforting Southern-style soup featuring creamy beans and collard greens is perfect for a cold day. Be sure to have fresh French bread to dip into the rich, velvety broth. The rich and smooth soup will make even the chilliest day feel cozy.

Ham Hock and White Bean Stew

White beans and ham hocks create a perfect flavor combination in this warm, nourishing stew. The unique smokiness of the ham infuses the beans with a rich, savory taste. With its melded flavors, this hearty dish is the ultimate cold-weather meal.

Appalachian Soup Beans

Slow-cooked to perfection with a captivating ensemble of spices, this soul-warming dish, crowned with crisped bacon, invites you to savor the rich Appalachian flavors. Pair it with chowchow and cornbread to taste mountain kitchen traditions and shared table moments.

Whether you’re vegan or vegetarian, or simply interested in adding more meatless bean recipes to your regular rotation, you’ll want to stash these delicious dishes in your back pocket. From versatile basics and hearty soups to bean salads, dips, and a red beans & rice favorite — these recipes offer up a lot of flavorful bean goodness without the meat.

Instant Pot White Beans

This foolproof Instant Pot recipe is perfect for flavorful beans that can be enjoyed as is, or used in dishes like White Bean Hummus, White Bean Pesto Pasta, and White Bean Veggie Burgers.

Cajun Caviar

Serve with chips as a dip, over greens as a salad, or wrapped up in a tortilla for quick lunch. Works well with any combo of Camellia Brand beans and peas you like.

White Bean & Spinach Soup

Fresh sprigs of thyme and rosemary make this soup fragrant, while wilted leafy greens add a pop of color. Warm and satisfying!

Hummus

A classic recipe for traditional hummus, made with fresh lemon juice and tahini. Because homemade is always better than store-bought, and saves money, too.

Vegetarian Louisiana-Style Red Beans & Rice

Liquid smoke adds wonderful savory flavor to meatless red beans & rice. Remember, a little goes a long way!

Blackeye Pea Salad

A delicious recipe from our friend, Chef Jennifer Hill Booker, this dish comes to life with a tangy apple cider vinaigrette and red pepper flakes.

Beans & Greens Soup

We say any beans & greens mixture is a match made in heaven, and this soup is no exception. This brilliant “master” recipe is meant to be personalized to your tastes.

Instant Pot Black Beans

This versatile recipe makes flavorful beans that can be served over rice with your favorite toppings — or used in other vegetarian dishes like Black Bean Quinoa Salad, Black Bean Hummus, and Black Bean Burgers.

Vegetarian Pinto Bean Chili

One of the easiest chili recipes around, this one comes together quickly and will stick to your ribs.

Flourless Black Bean Brownies

A vegetarian treat that’s rich, fudgy, and yep, features black beans.

White Bean & Spinach Soup

Warm and satisfying, this soup gets its bright flavor and color from fresh spinach, lemon juice and red pepper flakes.

Tuna White Bean Salad

Make a batch of Instant Pot White Beans, and then use some in this yummy tuna white bean salad. A great go-to for healthy lunches.

White Bean Hummus

A tasty, healthy snack for dipping veggies or spreading on crackers. Making your own hummus is a money-saver, too.

Instant Pot Black Beans

The quickest, easiest way we know to cook a whole lotta black beans that you can then use in delicious dishes all week long.

Black Bean-Stuffed Sweet Potatoes

If you’ve never considered or tasted the combo of black beans & sweet potatoes, you’re in for a treat. Especially when they’re loaded up with Greek yogurt, cilantro, and avocado.

Slow Cooker Vegetarian Red Beans

You can have your Mondays and eat them, too. We promise you won’t miss the meat in these simple, creamy red beans.

Vegetarian Lima Beans with Mushrooms

The secret to this dish’s amazing umami flavor is dried mushrooms.

Chipotle Pinto Bean Tortilla Soup

Make a big pot of this hearty soup, and then reheat during the week for quick and satisfying lunches.

Cowboy Caviar with Blackeye Peas

This beloved blackeye pea dish is easy to throw together and soaks up great flavor from a red wine vinegar & olive oil dressing. It’s addictive!

It’s the perfect time to cozy up with delicious bean soups, stews and more, so check out these easy to follow, foolproof recipe videos for fall dishes your family will love. From stovetop and slow cooker recipes to Instant Pot favorites, there’s something for everyone to dig into.

White Bean and Spinach Soup

A vegetarian soup that’s hearty and satisfying, this stovetop recipe gets big flavor from Great Northern beans, red pepper flakes, fresh rosemary and lemon juice.

Slow Cooker Vegetarian Red Beans

A set-it-and-forget-it version to keep at the ready, these Red beans practically make themselves. Nothing could be easier or less stressful on a Monday.

Bourbon-Bacon Field Peas with Collards

Bourbon and bacon — with these two awesome ingredients, what’s not to love? Field peas have never tasted so good.

Instant Pot Pinto Beans & Ham Hocks

A dish that’s savory and satisfying, a ham hock’s marrow-rich flavor is the key to this winning recipe.

White Bean Pesto Pasta

A no-brainer weeknight meal, this White Bean Pesto Pasta offers a fresh-tasting, protein-packed dish full of healthy whole grains. Just four ingredients make it fast and easy!

Cozy Minestrone

This healthy, veggie-packed soup combines fresh vegetables, pasta, diced tomatoes, and Camellia Brand Cannellini Beans. You’ll wanna curl up and get cozy with a big bowl.

Pasta E Fagioli (Bean Soup with Pasta)

A classic Italian dish, our Pasta E Fagioli gets big flavor from salt pork, Camellia Brand Great Northern Beans, and Dagostino Birdseye Pasta.

Kid-Friendly Instant Pot Pasta Fagioli

Super easy to make, this stick-to-your-ribs staple includes great northern beans, red kidneys, and Dagostino Fleur de Lis Shaped Pasta. Just add a salad and your favorite crusty bread for a complete meal.

Kid-Friendly Pasta & White Bean Salad

A high protein lunch for kids and adults alike, this salad can be made ahead and enjoyed right out of the fridge, all week long. And it tastes great with any combo of your family’s favorite veggies and cheeses.

Instant Pot White Bean Chili

A fast, comforting and delicious Instant Pot white chicken chili recipe that’s great to keep you warm on weeknights as well as game day get-togethers.

Instant Pot Butter Beans & Hog Jowls

Made with Camellia Brand Large Limas and a ham bone, this dish is ready in about an hour but tastes like it’s slow-cooked!

Instant Pot Lima Beans & Greens Soup

Versatile and customizable in every way (you can use any combination of onions, vegetables, broth and greens you prefer), this vegetarian recipe surprises with its deep, rich flavor.

Creole Pinto Beans & Greens Soup

Creole Pinto Bean and Greens Soup by The Saucy Southerner

Slow-simmered with two pounds of Camellia Brand Pinto Beans, this soup from The Saucy Southerner features parsnips, carrots, celery, leeks and white vermouth. And it’ll feed a small army.

Frijoles Borrachos (Drunken Beans)

An authentic Mexican dish spiked with dark beer and bacon. What more could you ask for?

Slow Cooker Lentil & Black Bean Taco Soup

Sauté the vegetables and add them to a slow cooker along with all the other ingredients. Cover and cook on low for 8 hours. Easy and delicious!

Caldo

Caldo is a delicious Isleño mixture of salt pork, pickled pork, Camellia Brand Navy beans, Camellia Brand Large Limas, corn, potatoes and more.

Lima Beans with Shrimp and Andouille

So easy and such deep flavor! Simply add all ingredients (except shrimp) to a Dutch oven and simmer for close to two hours. Add shrimp during the last 15 minutes of cooking, and then serve with rice. You’re sure to add this Large Lima bean favorite to your regular rotation.

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.

Beans & Greens – A Dynamic Duo

Beans & greens is a Southern staple — and one of those classic combinations that conjures up fond memories of home-cooked family meals around the dinner table. Cooked down, seasoned and flavored in countless different ways, any beans & greens mixture is a match made in heaven — from Southern Blackeye Peas snuggled up next to Collard Greens, to Shiitake Mushrooms, Butter Beans & Southern Greens over cheese grits, to Pork, Collard & Blackeye Pea Gumbo. Here, we bring you another delicious way to cook the dynamic duo — with a Beans & Greens Soup “master” recipe that features basic guidelines and quantities but is meant to be personalized to your tastes.

In our Beans & Greens soup, we used Green Baby Limas, leeks, shallots, white onion, red onion, celery, carrot, bell pepper, fennel, vegetable broth and Swiss chard.

Beans & Green Soup: Step-by-Step How-To

This how-to is as simple as slowly simmering your favorite combination of beans, onions, vegetables, broth and greens. And whether you make it vegan, vegetarian or cook with chicken or beef broth, you’ll love the end result. You’ll start with a little bit of fat, add some spices throughout and end with a couple of tablespoons of vinegar for a wonderful, bright finish. 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.

1. Sauté onions in fat. Our master recipe calls for heating up 2 tablespoons of your favorite fat in a large Dutch oven over medium-high heat — like olive oil, avocado oil or butter. Then, add 2 cups of chopped onion, such as white, yellow or red onion, leeks, shallots or any combination of these. (We found that the greater variety of onions you use, the deeper the flavor.)

2. Add aromatic vegetables. Next, add 2 cups of chopped vegetables — anything from carrots and celery to bell peppers and fennel. Your choice. Then sauté all for a few minutes, add some garlic, and cook another minute more. The aroma is amazing.

3. Add broth or stock. Then it’s time for 8 cups of broth or stock. It might be vegetable, chicken, beef, mushroom or ham. Whichever you prefer will work; each will add a unique richness to your soup. (Got some homemade stock in the freezer? This is a great time to use it.) The master recipe is vegetarian, so broth or stock is where you can add a hint of meatiness, if desired.

Use whichever dried beans you have in your pantry. Got a 2 lb. bag? Double the recipe for an easy freezer meal.

4. Add rinsed and sorted beans. A 1-pound bag of rinsed and sorted Camellia Brand Dried Beans goes in the pot next (or if you have a 2-pound bag on hand, double the recipe for an easy freezer meal). You might like Great Northerns, Navy Beans, Lentils or Green Baby Limas. Any of our bean varieties will add their own special flavor and texture; to make your choice, think about how light or how hearty you’d like the soup to be. And keep in mind the cooking time required per the bean variety you choose. For basic cooking times for all of our dried beans, peas and lentils, refer to this bean cooking chart. Soaking, as always, is optional but not necessary.

5. Simmer till beans are tender. The recipe then calls for a sprinkling of red pepper flakes and bringing the whole mixture to a boil. Reduce the heat, cover and simmer till beans are tender — mashing as you go if you prefer a creamier soup.

6. Add greens and seasonings. Once the beans are tender, stir in 3 cups of chopped greens — from kale, collard, spinach or arugula to Swiss chard, cabbage or watercress — or any combination of these, plus the vinegar, which might be red wine vinegar, cider, champagne, mirin or white balsamic. Season with salt and pepper and cook until greens are wilted. The more delicate greens will have a lighter texture and wilt quickly, in just a minute or two, but heartier greens (such as collards or chard) may take up to 10-20 minutes. Got some leftover greens? Throw them in and cook till just warmed through.

7. Enjoy! When done, you’ll be rewarded with a hearty, comforting pot of soup that’s satisfying in every possible way. Warm, filling and full of protein, fiber and nutrients — who could ask for a more perfectly pleasing dish? Top a bowl with some fresh Parmesan or croutons, make sure the cornbread’s warm, and sit down to enjoy.

When you hear “white beans”, you might think of Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans. Which ones are the real white beans? Actually, all of them are. While you won’t see them labeled as such, these varieties are often referred to generally as white beans, and depending on the qualities you’re looking for, different types are found and used in everything from soups and stews to regional southern favorites.

Cozy Minestrone with Cannellini Beans

If you’re on the hunt for a healthy, hearty soup that combines fresh vegetables, pasta, diced tomatoes, and large white beans that retain their kidney shape, look no further than a delicious Cozy Minestrone made with Cannellini beans. Cannellini beans have an earthy flavor and are often found in Italian dishes. With fresh zucchini, green beans, basil, and shaved Parmesan on top, this filling vegetarian meal is loaded with protein and fiber and is perfect for warming up on a cold night. Pair it with a green salad and cheesy crostini for a nutritious meal. And since it makes so many servings, it’s great for feeding a crowd or enjoying leftovers all week long.

White Bean & Spinach Soup with Great Northern beans

Another popular combination comes together in this wonderful White Bean & Spinach Soup. With a base of onion, celery, garlic, and veggie broth, the soup features creamy, medium-sized Great Northern beans that are known for their nutty flavor and firm flesh. Fresh sprigs of thyme and rosemary are what makes the soup fragrant, while wilted leafy greens add a pop of color — as well as lots of vitamins and minerals. Topped off with lemon juice for brightness, this soup is a meatless meal that really satisfies.

South Louisiana-Style White Beans & Rice with Navy Beans

A local and regional dish that’s almost as beloved as New Orleans Red Beans & Rice is South Louisiana-Style White Beans & Rice. Typically made with small, oval Navy beans, the trinity, and either smoked or andouille sausage, this quintessential dish is similar to the way many people prepare their red beans. But it’s the creamy, quick-cooking Navy bean that really sets it apart and makes it perfect for mashing against the side of the pot. South Louisiana-Style White Beans & Rice are finished off by stirring in chopped fresh parsley and chopped green onions, and they might just give your red beans & rice a run for their money. Whip up a batch and give ’em a try. Interesting side note: Navy beans are also the standard varietal used in classic American baked beans.

Dorothy’s Delicious Baby Lima Beans

Another southern favorite that features a fourth type of white bean is Dorothy’s Delicious Baby Lima Beans. A simple, hearty recipe that simmers Baby Limas with chopped onion, garlic, butter, and ham, it makes a great main dish or side dish, depending on what you pair it with. Also called “butterbeans”, you might guess that Baby Lima beans are small and creamy with a rich, buttery texture – and you’d be right.

It’s perfectly ok to swap out one of these varieties for another in any of your favorite dishes – just keep in mind that their size and texture vary, as do their cooking times. If you had to pick just one — Great Northerns are probably the most versatile to use in any kind of recipe. That said, variety is the spice of life — so be sure to give them all a try.