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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Camellia - Red Kidneys 25lb Bag is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
One cup (256 grams) of cooked kidney beans contains roughly:
The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and color to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans.
What is the difference between red and white kidney beans?
They are found in various sizes, but the large beans are most common. Light red kidney beans have lighter red hue, softer skins, but are of similar sizes. White kidney beans, also called cannellini beans, are large with white, firm skins.
What is the healthiest bean you can eat?
Chickpeas. Also known as garbanzo beans, chickpeas are a great source of fiber and protein.
The Camellia Brand signature bean – creamy, hearty, and beloved in New Orleans and across America’s Gulf Coast. It’s an old New Orleans tradition to cook up Red Beans & Rice every Monday. Simmer or slow-cook them to creamy perfection with the “holy trinity” of seasoning vegetables and add ham hocks and other seasoning meats if you like.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.