The Balancing Act

What You Could Have 'Bean' Missing At Game Time!

Article: L.H. Hayward & Compnay, LLC
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Southern Style Baked Beans

1lb Camellia Brand Navy Beans

1 Large Onion, Chopped

1/2 Bell Pepper, Chopped

1 Ham Bone

12 Cups of Water

Salt and Pepper to Taste

Dash Paprika

Dash Garlic Salt

3 Tbs. Tomato Ketchup

2 Tbs. Worcestshire Sauce

1/3 Cup Brown Sugar

1/2 lb. Sliced Bacon

Cooking Directions:

Rinse and sort beans. Cover with water, add meat, onion, bell pepper, paprika, garlic salt, salt and pepper. Cook over low fire about 1 1/2 hours, or until tender. Remove ham bone. Add ketchup, Worcesterchire sauce and brown sugar, mixing lightly. Turn half of mixture into baking dish, put half of bacon strips over this. Turn remainder of mixture into dish, place bacon strips on top. Bake 1 1/2 to 2 hours in 350 degree oven.


Authentic New Orleans Red Beans & Rice

1 lb Camellia Red Kidneys

1/2 lb ham, sausage or other seasoning meat

8-10 cups water

1 onion, chopped

1 toe garlic (optional)

1 tbs celery, chopped

2 tbs parsley, chopped

1 large bay leaf

salt to taste

Cooking Directions:

Rinse and sort beans. Cover with water, start to cook over low fire in covered pan. Render meat and add to beans. Saute garlic (optional) celery and parsley. Add this along with bay leaf to beans and cook for 1.5 to 2 hours. Add water as necessary during cooking process (gravy should be creamy, not watery). 15 minutes before done, mash 4 - 5 tablespoons of through strainer for thicker gravy. Serve over white or brown rice.

Slow Cooker Cooking Directions:

Rinse and sort beans. Cover with water. Note extra water may be required. Experiment with your slow cooker to find the optimum amount of water to use. Render meat and add to beans. Saute garlic (optional) celery and parsley. Add this along with bay leaf to beans and cook for 4 - 6 hours on low or just enough for a light simmer. Serve over white or brown rice.

****Microwavable Red Beans & Rice. (display with other items)


Ground turkey and black bean chili

A lower fat chili that's great for taking off the chill at a tailgate party. Add your choice of condiments like tortilla chips, grated cheddar cheese, scallions and sour cream (if you don't mind the extra fat!)

Servings: 6 servings


1 tablespoon canola oil

2 cups red bell pepper, finely chopped

1 cup white onion, chopped

1 cup carrot, finely chopped

4 large cloves garlic, minced

4 tablespoons chili powder

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

1 1/2 pounds ground turkey

1 15oz can black beans, drained and rinsed

3 cups chicken broth, fresh or canned

1 tablespoon tomato paste

salt and freshly ground black pepper


Heat oil in a large (4 quart), saucepan or dutch oven over medium heat. Add pepper, onion, carrot and garlic and saute until tender, 6-8 minutes. Add chili powder, cumin and cayenne; stir to blend. Increase heat to medium high and add turkey; break up with back of spoon and saute until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste and bring to a boil. Reduce heat and simmer until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper to taste.

260 calories, 10 grams fat per serving add your own note


Chunky Turkey Chili:

1 pound ground turkey or ground beef

1/2 cup coarsely chopped onion

2 cans (14.5 ounces each) diced tomatoes with juice

1 can (16 ounces) pinto beans, drained, rinsed

1/2 cup chunky salsa, your favorite

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

salt and pepper to taste

1/2 cup shredded Cheddar or Mexican blend cheese

1 to 2 tablespoons sliced black olives


In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients. Cover and cook on LOW setting for 5 to 6 hours. Taste and season with salt and pepper. Serve with a dollop of sour cream and a little shredded cheese and black olive slices.

Serves 4.

What You Could Have 'Bean' Missing At Game Time!

In the cold winter months we tend to think about "bowls". Like, there's nothing more satisfying than a bowl of chili- for that the Big Bowl Game! The Balancing Act gets creative in the kitchen with our favorite party planner, Marley Majcher and Connolly Hayward from L.H. Hayward-makers of Camellia Beans!

Beans are a versatile, tasty, nutritious base for any soup and they pair well with a variety of other proteins, vegetables, spices and herbs. They're also affordable and easy to make- especially if your planning a "bean" dish for the Big Game Day!

For a busy family without a lot of time to spend in the kitchen, Majcher's solution is to simply put the beans and other ingredients in a slow cooker. There's nothing easier than a crock pot soup or chili! Majcher also recommends using Camellia Beans for the value and quality that the brand provides.


? Camellia has been in business since 1923, spanning 4 generations, and is still owned and operated by the original founding family, the Haywards.

? Camellia produces 17 types of dry packaged beans, peas and lentils. BEAN VARIETIES: Red Kidney (or New Orleans Famous Red Beans), Navy (or Navy Pea), Baby Lima, Large Lima, Green Baby Lima, Pinto, Great Northern (or Large White Beans), Black, Pink, Garbanzo (or Chick Pea)... PEA VARIETIES: Blackeye, Field, Crowder, Lady Cream, Green Split, Yellow Split... and LENTILS.

? Camellia has been New Orleans' red bean of choice for many generations.

? In 2009, Camellia introduced their latest creation: Camellia Beans-and-Rice To Go that are ready to heat and eat in two microwave minutes. Currently, five flavors are available: Red Beans & Rice, Flavored with Sausage; Red Beans & Rice, New Orleans Style; Red Beans & Rice, Savory Ham; Red Beans & Rice, Spicy Ham & Jalapeno; and White Beans & Rice, Savory Ham.

? Beans, peas and lentils are naturally high in protein and fiber, low in sodium and fat, can be dried and stored for periods of time and have been a key food source for thousands of years worldwide.

? Beans, peas and lentils are so good for you the USDA's Food Guide Pyramid lists them as both "High-Protein Foods" (a category that also includes meat, eggs, poultry and fish) and as "Vitamin-Rich Vegetables".

? In New Orleans, serving a meal of black-eyed peas on New Year's Day is thought to bring good luck in the upcoming year.

For information and recipes, check out Camellia at to see what you've "bean" missing!

Newsletter article: What You Could Have 'Bean' Missing At Game Time!