Dried beans have been a staple within the American food regimen for hundreds of years. Native Individuals used to commerce them between tribes, they usually ultimately made their technique to Europe and again, having change into part of dishes like glandoulat, a southwestern French dish with purple kidney beans, pork, carrots, goose fats, spices, and Armagnac. Within the mid-1800s, the dried bean trade began to flourish in New York and within the American South, the place beans turned central in a number of staple dishes, corresponding to red beans and rice and Hoppin’ John.
In 1923, with the demand for dried beans on the rise, L.H. Hayward Jr. started promoting purple kidney beans from a cart within the French Quarter of New Orleans. Enterprise grew, and Hayward Jr.’s son, Gordon Hayward, created the Camellia Model in 1947, named after his mom’s favourite flower.
They started packaging the beans in one- and two-pound baggage as they’re nonetheless offered as we speak. The bag packaging was in response to the rise of self-serve supermarkets, which took over service-oriented native markets the place grocers would scoop dry items from barrels for every buyer.
100 years later, Camellia Beans continues to be discovered on grocery store cabinets throughout the nation, and 7 of its hottest beans contribute to among the most vital dishes within the South. Camellia Beans has even been highlighted within the Smithsonian’s Nationwide Museum of African American Historical past and Tradition and are one of some meals gadgets exhibited within the museum.
In whole, the corporate processes 19 types of beans and legumes, all identified to be the best high quality of beans yow will discover available on the market. The truth is, the ranking has come to be often called the “Hayward Commonplace” amongst growers.
“We truly didn’t know that this was ‘phrase on the road’ amongst farmers till somebody slipped up and used the time period,” says Vince Hayward, fourth-generation proprietor of Camellia Beans. “To me, it’s been a significant affirmation of our unwillingness to compromise the requirements of manufacturing the best beans.”
Camellia Beans is presently operated by Vince (L.H. was his great-great grandfather), who’s working with the grandchildren of growers who equipped his grandfather. Many farmers, who’ve developed these generational relationships with Camellia Beans, reserve the easiest of their crops for Camellia.
“It’s concerning the belief and respect which were constructed over generations,” Vince says. “Our household has been working along with the identical households of farms—largely family-run themselves—for a century, rising beans to a sure normal and getting them to market.”
Quite a few cooks throughout the nation select Camellia Beans to make use of of their eating places, together with Chef Steve McHugh of San Antonio’s Cured and Landrace, chef Joe Cervantez at Brennan’s of Houston, chef Colin Shine of Frank’s Americana Revival, and chef David Guas of Bayou Bakery, Coffee Bar and Eatery.
You’ll find Camellia Beans dried beans and boxed dinner and seasoning mixes at supermarkets throughout the nation.
Vince’s 60-Second Pink Beans
Vince shares, “’60-Second Pink Beans’ as a result of it solely takes one minute to mix the required components, place them in a Crockpot on low, and head out the door. On the finish of the day, you have got a home stuffed with a improbable aroma and dinner is finished.”
This recipe has not been examined by the Southern Residing Check Kitchen.
Yield: 8 servings
Components
1-2 pound smoked ham hock from Jacob’s in La Place, Louisiana
2 every bay leaves
1 pound Camellia Model Pink Kidney Beans
7 cups water
4 cups The Holy Trinity, finely chopped [onion, celery, bell pepper, 1 1/3 cup each]
2 tablespoons Vince’s Creole Seasoning Mix, or to style [see recipe below]
Process
Mix all components in a gradual cooker. Prepare dinner on low for 6-8 hours till beans are tender. Flip the warmth setting as much as excessive for the final hour. Utilizing a potato masher or giant spoon, barely mash beans within the gradual cooker, and stir properly earlier than serving.
Vince’s Creole Seasoning Mix
Components
2 tablespoons onion powder
2 tablespoons garlic flakes
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon course black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
1 teaspoon dry mustard
3 tablespoons kosher salt
Process
Mix all components in a small bowl. Retailer in an hermetic container.
Vince says, “Most individuals began utilizing a Cajun seasoning mix for his or her purple beans, however I’m sticking to Creole and the way we have now at all times cooked it in our household. We consider it imparts much more layers of taste.”
He continues, “My purple beans are usually not as refined and fancy as others attempt to make them lately. I need to strike a steadiness of texture and taste. So, I don’t use garlic powder, however garlic flakes for a extra pungent style of garlic—it’s nice while you get a chew that explodes. I just like the black pepper and salt to be course. I add a contact of dry mustard. This seasoning you should have for some time.”
