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Camellia Brand

Recipes

Found 66 recipes for "red beans"

overhead image of Instant Pot full of cooked Instant Pot Red Bean Soup, with bag of Red Kidney beans and Flavor Infusion pouch laying next to it on a wooden cutting board.

Instant Pot Red Bean Soup

not rated
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 dish of red bean huuvos rancheros with a side of red beans and rice with sausage

Refried Red Beans

not rated
Stovetop New Orleans Style Red Beans for 2

Stovetop New Orleans Style Red Beans for 2

5 stars 1
a dish of frenchmen street red beans and rice soup

Frenchmen Street Red Beans and Rice Soup

4.5 stars 7
Bowl of Red Bean Red Bean & Goat Cheese Mediterranean Salad with fresh, whole cherry tomatoes, and french bread on the side

Red Bean & Goat Cheese Mediterranean Salad

4.5 stars 3
2 bowls of red bean power bowl

Red Bean Power Bowl

not rated
Lima Beans & Rice Meal

South Louisiana-Style White Beans & Rice

4 stars 203
Cooked great northern beans with ham dish

Great Northern Beans and Ham

4 stars 46
Pinto beans and ham hocks in dutch oven

Pinto Beans & Ham Hocks

3.5 stars 39
Red Beans for 2 box and two bowls of red beans and rice

Instant Pot New Orleans Style Red Beans for 2

5 stars 2
a plate of caribbean rice and beans

Caribbean Rice and Beans

3.5 stars 5

  • 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 #14

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

  • 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 #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 #4

    Bean math: A (1-pound) package Camellia Brand dry beans = 5-6 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 #13

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

  • 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 #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 #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 #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 #7

    To save money, cook dry beans without any seasoning, and then freeze them for future use in recipes.

  • Cooking Tip #3

    Bean math: 1 (15-ounce) can beans = 1 ½ cups cooked beans, drained.

  • Cooking Tip #10

    Don’t boil beans for more than a few minutes. Simmer them instead. Boiling beans for too long will make them too mushy.

  • Cooking Tip #2

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