I don't use kidney beans that much in cooking. When making red beans and rice, one of our favorite Southern dishes, I always use red beans, not kidneys. The same goes for chili. We also like pintos, northern beans and black beans. But after visiting relatives in Louisiana, my mother-in-law brought back a little Southern treasure for me: a bag of dried Camellia kidney beans from New Orleans. The excellent flavor and creamy texture are such that many Southern families won't use anything but Continue Reading