Camellia Brand's creamy, hearty signature bean, Red Kidney Beans are beloved across America's Gulf Coast. It’s an old New Orleans tradition to cook up a pot of Red Beans & Rice every Monday. Just simmer or slow-cook them to creamy perfection with the “holy trinity” of vegetables, and add ham hocks or other seasoning meats if you like. Plate your Red Kidney Beans as is, or add smoked sausage, fried chicken, or a pan-fried pork chop on the side.

Beans.

Camellia's Famous New Orleans Red Beans: 1 lb Camellia Red Kidneys; 1/2 lb ham or seasoning meat; 8-10 cups water; 1 onion chopped; 1 toe garlic chopped; 2 tbs celery chopped; 2 tbs parsley chopped; 1 large bay leaf; salt to taste. Rinse and sort beans. In a large pot, add beans with water, bring to a boil for 10 minutes. In a separate skillet, brown meat and set aside, reserving fat drippings. In drippings, saute onion, garlic, parsley and celery. Add meat, vegetables, and bay leaf to beans. Add salt, pepper, and Cajun seasonings (optional) to taste. Reduce heat, cover, and simmer stirring occasionally, for about 1 to 1-1/2 hours, or until tender. For creamier consistency, when beans are soft, crush some of the beans against the side of the pot with a large spoon. Add water while cooking if necessary. Serves 6-8. Dried beans and peas are a naturally grown, raw agricultural product. Although they have been mechanically cleaned before packaging, some foreign material may be present. Wash and carefully sort before cooking.