Rice and Beans
Red beans and rice is a traditional dish of Louisiana Creole cuisine, (not originally of Cajun cuisine) traditionally made on Mondays with Camellia Red Kidney Beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over popcorn rice. It is an old custom from the time when ham was a Sunday meal and Monday was washday. Red beans and rice is one of the few New Orleans style dishes to be commonly cooked both in people's homes and in restaurants. Many neighborhood restaurants continue to offer it as a Monday lunch special, usually with a side order of either smoked sausage or a pork chop. Red Beans remains a staple for large gatherings such as Super Bowl and Mardi Gras parties.
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BOOTSIE'S Cajun Seasoned White Beans
Description: BOOTSIE'S South Louisiana Cooking White Beans has the perfect blend of sixteen different spices, herbs, and vegetables to make it a great family treat. It's healthy, FAT FREE, and an excellent source of protein and fiber. This South Louisiana creation is to prepare.
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Unit Size: 16 oz. (454g) -
Camellia Baby Limas
Description: Camellia brand beans and peas have been around for over 75 years, they're a true New Orleans institution. Camellia beans and peas are naturally grown. They are of the highest quality, premium beans on the market today.
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Unit Size: 1 lb. (453g) -
Camellia Lentils
Description: Camellia brand beans and peas have been around for over 75 years, they're a true New Orleans institution. Camellia beans and peas are naturally grown. They are of the highest quality, premium beans on the market today.
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Unit Size: 1 lb. (453g) -
Camellia Green Split Peas
Description: Camellia beans and peas have been around for over 80 years, they're a true New Orleans institution. Their beans and peas are naturally grown. They are of the highest quality, premium beans in the US market today.
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Unit Size: 1 lb. (453g)
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