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  • Taste of the South

    Raising the Bar

    Nov 23, 2021 5 minutes
    BY GEORGIA CLARKE
    “I was raised on Camellia beans, and to me, this is the only brand people buy.”
    –CHEF CHRIS MONTERO

    IN LOUISIANA, there are as many variations of red beans and rice as there are king cakes during Carnival season. People experiment with heat levels and Cajun spice blends and debate whether andouille sausage or smoked ham is the superior protein, but no one sways too far from tradition. A classic bowl of red beans and rice starts with the trinity (chopped onion, bell pepper, and celery), is eaten on Mondays, and most importantly, most often stars bayou-born-and-bred Camellia beans. The oldest dried bean company in the country, Camellia Brand has fostered family meals and the Bayou State’s love of red beans and rice for nearly 100 years.

    “I was raised on Camellia beans, and to me, this

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