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Pantry
Dried Beans
Red Beans
Camellia Brand New Orleans Style For 2 Red Beans With Seasoning
Camellia Brand New Orleans Style For 2 Red Beans With Seasoning
Camellia Brand New Orleans Style For 2 Red Beans With Seasoning
Camellia Brand New Orleans Style For 2 Red Beans With Seasoning
Camellia Brand New Orleans Style For 2 Red Beans With Seasoning
Camellia Brand New Orleans Style For 2 Red Beans With Seasoning

Camellia Brand New Orleans Style For 2 Red Beans With Seasoning

6.7 oz
Camellia Brand New Orleans Style For 2 Red Beans With Seasoning

Camellia Brand New Orleans Style For 2 Red Beans With Seasoning

6.7 oz
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Kitchen Tropical Mango Veggie Smoothie

About

Ingredients

Red Kidney Beans, Salt, Red And Green Bell Peppers, Garlic, Spices, Smoked Paprika, Baker's Yeast Extract, Onion, Basil

Directions

Just add water for a classic dish. Cooking Directions: Stove Top: 1. Open contents of bean package, rinse and sort beans, place in medium sized pot. Add 4 cups of water. 2. Bring beans to a boil for 10 minutes, then stir in contents of seasoning packet. 3. Reduce heat, cover, and simmer, stirring occasionally for 1-1/2 hours or until beans are tender. Add water if needed. Pressure Cooker: 1. Open contents of bean package, rinse and sort beans, place in pot. Add 2-1/2 cups of water. 2. Stir in contents of seasoning packet. 3. Cook on high pressure setting for 40 minutes. Allow pressure to release naturally. Stir well before serving.

Red Beans done right! Make It Meaty: Pre-cook and add sliced, smoked sausage or chopped ham when adding the spice packet. Make It Creamy: For creamier texture, mash a portion of the beans when tender. Keep It Veggie (Or Vegan): Add your favorite plant-based protein. Go Classic: Serve over cooked rice with cornbread or French bread.

Warnings

Manufactured on equipment that may have traces of: milk, egg, wheat, and soy

Nutrition

Nutrition Facts

Serving Size 35.00 g
Servings Per Container 5
  • Amount Per Serving
  • Calories 110
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 460mg20%daily value
    • Total Carbohydrate 21g8%daily value
    • Total CarbohydrateDietary Fiber 5g18%daily value
    • Total CarbohydrateSugars 1g
    • Protein 8g
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Red Kidney Beans, Salt, Red And Green Bell Peppers, Garlic, Spices, Smoked Paprika, Baker's Yeast Extract, Onion, Basil

Directions

Just add water for a classic dish. Cooking Directions: Stove Top: 1. Open contents of bean package, rinse and sort beans, place in medium sized pot. Add 4 cups of water. 2. Bring beans to a boil for 10 minutes, then stir in contents of seasoning packet. 3. Reduce heat, cover, and simmer, stirring occasionally for 1-1/2 hours or until beans are tender. Add water if needed. Pressure Cooker: 1. Open contents of bean package, rinse and sort beans, place in pot. Add 2-1/2 cups of water. 2. Stir in contents of seasoning packet. 3. Cook on high pressure setting for 40 minutes. Allow pressure to release naturally. Stir well before serving.

Red Beans done right! Make It Meaty: Pre-cook and add sliced, smoked sausage or chopped ham when adding the spice packet. Make It Creamy: For creamier texture, mash a portion of the beans when tender. Keep It Veggie (Or Vegan): Add your favorite plant-based protein. Go Classic: Serve over cooked rice with cornbread or French bread.

Warnings

Manufactured on equipment that may have traces of: milk, egg, wheat, and soy

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Yes, Camellia Brand New Orleans Style For 2 Red Beans With Seasoning is gluten-free.

Camellia Brand New Orleans Style For 2 Red Beans With Seasoning has 110.0 calories.

Camellia Brand New Orleans Style For 2 Red Beans With Seasoning has 21.0 carbs.

Camellia Brand New Orleans Style For 2 Red Beans With Seasoning has 1.0 grams of sugar.

Camellia Brand New Orleans Style For 2 Red Beans With Seasoning has 0.0 grams of fat.

Camellia Brand New Orleans Style For 2 Red Beans With Seasoning has 460.0 grams of sodium.