Great Northern Beans | Camellia Brand

Creole Baked White Beans

user-submission — Tue, 18 Feb 2025 20:54:23 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight & drained
1 box Camellia White Bean Flavor Infusion Seasoning Mix
4 cups water
1 pound ground, hot, Creole-style sausage
1 medium onion, diced
1/2 cup diced bell peppers (red & green mix)
1/2 cup diced celery
3 cloves garlic, minced
1 (15-oz.) can tomato sauce
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup yellow mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon black pepper
1/2 teaspoon cayenne (optional)
1 tablespoon apple cider vinegar
1 cup reserved bean broth

Directions:

Instant Pot Instructions: Cooking the Beans

Add soaked and drained white beans, White Bean Flavor Infusion pack, and 4 cups of water to the Instant Pot.
Cook on HIGH pressure for 30 minutes, then natural release for 15 minutes.
Drain, reserving 1 cup of bean broth for later.

Oven Instructions: Baking the Beans

Preheat oven to 350°F.
In a large skillet, cook the ground sausage over medium heat until browned. Drain excess grease, and set cooked sausage aside.
In the sausage drippings, sauté onions, bell peppers, celery, and garlic until softened (about 5 minutes).
In a large bowl, whisk together tomato sauce, brown sugar, molasses, mustard, ketchup, Worcestershire sauce, smoked paprika, Creole seasoning, black pepper, cayenne (if using), and apple cider vinegar.
In a large baking dish, mix together the cooked beans, reserved bean broth, cooked hot sausage, sautéed veggies, and sauce.
Cover dish with foil and bake for 45 minutes; then uncover, and bake for an additional 15-20 minutes until thick and bubbly.
Let cool slightly and serve warm as a side dish or over rice.

*These beans taste even better the next day, so consider making them ahead for the best flavor!

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

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Instant Pot White Bean, Cauliflower & Broccoli Soup

user-submission — Tue, 01 Oct 2024 22:57:41 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight and drained
1 package Camellia White Bean Flavor Infusion seasoning mix
½ cup finely chopped vegetables (a mixture of onion, bell pepper, and celery)
2 ½ cups shredded carrots, setting aside ½ cup for garnish
2 pounds potatoes (about 4-5 small russet potatoes), peeled & diced
6 cups vegetable broth
1/2 cup nutritional yeast
1 (12-oz.) bag frozen broccoli
1 (12-oz.) bag frozen cauliflower florets
2 teaspoons turmeric powder
1 cup full-fat coconut milk (unsweetened)
Extra virgin olive oil

Directions:

Set Instant Pot to the “Sauté” function, and add 1-2 tablespoons olive oil to the pot. Add the chopped vegetables and 2 cups shredded carrots. Sauté for about 2 minutes, until vegetables are slightly softened.
Add diced potatoes, white beans, vegetable broth, White Bean Flavor Infusion seasoning mix, and nutritional yeast to the Instant Pot. Stir well to combine.
Lock the lid on the Instant Pot, and set the valve to the “Sealing” position. Select “Pressure Cook” and set to 10 minutes, or select the “Soup” setting and set to 10 minutes.
When cook time is complete, quickly release pressure by carefully turning the valve to “Venting”. Make sure all pressure is released.
Remove lid and add frozen broccoli and cauliflower florets to pot. Lock the lid again, and select “Pressure Cook” for an additional 2 minutes. Quickly release pressure by carefully turning the valve to “Venting”.
Remove lid and stir in coconut milk. Turn off Instant Pot.
Serve hot, garnished with additional shredded carrots.

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White Beans with Smoked Turkey and Andouille

user-submission — Tue, 28 Nov 2023 17:06:52 +0000

Ingredients:

1 lb. Camellia Brand Great Northern White Beans
1 stick of andouille sausage, cut to preference
8-10 smoked turkey necks or legs
2 small onions, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
1 qt chicken stock
Water as needed
Boudreaux’s Lil Bit Better Creole Seasoning
Boudreaux’s Low and Slow Simmer Seasoning
Light oil for sautéing

Directions:

Rinse beans thoroughly, removing any impurities. Soak overnight and drain before using.
In a large pot, brown the andouille sausage in light oil.
Add diced onions and bell peppers to the pot and sauté until softened. Stir in minced garlic.
Pour in chicken stock, add turkey necks, and season with Boudreaux’s seasonings. Let the mixture simmer for about an hour.
Incorporate the drained beans and add enough water to cover the ingredients.
Continue cooking until the turkey necks are fork-tender and the meat can be easily separated from the bones.
Remove turkey necks from the pot, allow them to cool slightly, then debone, ensuring all bones are removed.
As the beans soften, they’ll create a creamy texture. Reduce the liquid to your desired consistency.
Stir the deboned turkey meat back into the pot and remove from heat once everything is well combined.
Serve your flavorful bean mixture over rice and enjoy with your favorite side dish!

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Instant Pot Cajun Style White Beans for 2

Julie Koppman — Mon, 21 Aug 2023 16:05:33 +0000

Ingredients:

1 package of Camellia Brand Cajun Style White Beans for 2
2 1/2 cups water
Cooked rice

Directions:

Open contents of bean package. Rinse and sort beans.
Add beans and 2 1/2 cups water to the pressure cooker pot.
Stir in contents of seasoning packet.
Cook on high pressure for 40 minutes. Allow pressure to release naturally. Stir well before serving.

Optional:

Make it meaty. Add pre-cooked sliced smoked sausage or chopped ham when adding the seasoning packet.
Make it creamy. For a 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.

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Stovetop Cajun Style White Beans for 2

Julie Koppman — Mon, 21 Aug 2023 16:05:13 +0000

Ingredients:

1 package of Camellia Brand Cajun Style White Beans for 2
5 cups water
Cooked rice

Directions:

Open contents of bean package. Rinse and sort beans.
Add beans and 5 cups water to a medium-sized pot over high heat.
Bring beans to a boil for 10 minutes, and stir in contents of seasoning packet.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender. Add water, if needed, in 1 cup
increments.

Optional:

Make it meaty. Add pre-cooked sliced smoked sausage or chopped ham when adding the seasoning packet.
Make it creamy. For a 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.

The post Stovetop Cajun Style White Beans for 2 first appeared on Camellia Brand.

White Bean Soup with Tasso, Winter Squash, and Chard

user-submission — Mon, 01 May 2023 20:07:13 +0000

Ingredients:

1 tablespoon olive oil
1 pound tasso, diced
2 cups chopped yellow onion
1 cup chopped celery
3 cloves garlic, minced
8 cups chicken broth
1½ cups Camellia Brand Cannellini Beans, soaked overnight and drained
1 large kabocha squash, peeled, seeded, and cut into 1-inch pieces
1 (14.5-ounce) can fire-roasted diced tomatoes
1 bunch fresh Swiss chard, stems removed, chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
Crusty bread, to serve

Directions:

In a large stockpot, heat oil over medium heat. Add tasso, and cook, stirring occasionally, until slightly crisp, 2 to 3 minutes. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add broth; bring to a boil. Stir in beans. Reduce heat; cover and simmer until beans are tender, about 1 hour.
Stir squash into soup; cover and cook until squash is tender, 15 to 20 minutes.
Stir tomatoes, Swiss chard, salt, and pepper into soup. Simmer, stirring occasionally, until heated through and chard is wilted, 10 to 15 minutes. Serve with crusty bread.

This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.

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Shrimp and White Bean Soup

user-submission — Mon, 01 May 2023 20:07:11 +0000

Ingredients:

2 tablespoons extra-virgin olive oil, divided
1 (4-ounce) package diced pancetta
1 pound peeled and deveined large fresh shrimp
1 tablespoon minced garlic
1 teaspoon lemon zest
1 tablespoon kosher salt, divided
¼ cup unsalted butter
1 large leek, chopped (white and light green parts only)
1 pound Camellia Brand Cannellini Beans, soaked overnight and drained
4 cups chicken broth
2 cups water
¼ cup chopped fresh parsley
2 tablespoons fresh lemon juice
Garnish: additional chopped fresh parsley, lemon wedges

Directions:

To a Dutch oven, add 1 tablespoon oil over medium heat. Add pancetta and cook, stirring occasionally until crispy, 5 to 7 minutes. Remove pancetta from pot, and set aside.
In a large bowl, toss together shrimp, garlic, lemon zest, ½ teaspoon salt, and remaining 1 tablespoon oil.
Add shrimp to pot, and cook over medium-high heat until browned on both sides but not cooked through. Remove from pot, and set aside.
In the same pot, melt butter over medium heat. Add leek; cook, stirring occasionally until softened, 5 to 7 minutes. Stir in beans, broth, water, and remaining 2½ teaspoons salt. Increase heat to high, and bring to a boil. Reduce heat, cover, and simmer until beans are tender but not falling apart, about 30 to 45 minutes.
Stir parsley and lemon juice into bean mixture. Return pancetta and shrimp to pot. Cook until just heated through, about 5 minutes. Garnish with additional parsley and lemon wedges, if desired.

This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.

The post Shrimp and White Bean Soup first appeared on Camellia Brand.

White Beans with a Cajun Accent

user-submission — Wed, 21 Dec 2022 23:04:47 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
3 tablespoons vegetable oil, divided
½ pound tasso ham, cut into ½-inch cubes
1 cup diced sweet yellow onion
1 cup diced celery
1 cup diced bell pepper
2 cloves garlic, sliced
4 cups low-sodium chicken broth
2 teaspoons hot sauce
1 bay leaf
1 teaspoon Cajun seasoning
1 ham bone

Directions:

In a large Dutch oven, add beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add tasso and cook, stirring frequently, until browned, 8 to 10 minutes. Remove tasso, and set aside.
To Dutch oven, add remaining 1 tablespoon vegetable oil, onion, celery, and bell pepper. Cook, stirring occasionally, until almost tender, 4 to 5 minutes. Stir in garlic, and cook for 1 minute, scraping browned bits from bottom of pan.
Add reserved beans, broth, reserved tasso, hot sauce, bay leaf, and Cajun seasoning, stirring to combine. Add ham bone and just enough water to cover beans by 2 inches. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until beans are tender, about 2 hours. For creamier beans, mash 1 to 1½ cups of beans with the back of a wooden spoon. Remove bay leaf before serving.

This recipe and image are from Louisiana Cookin’ magazine.

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Instant Pot Cajun White Beans

Aimee Bussells — Thu, 13 Oct 2022 20:22:35 +0000

Ingredients:

1 package Camellia Brand White Bean Flavor Infusion
1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
3-5 cups water
Cooked rice

Directions:

Add 1 pound Camellia Brand Great Northern Beans, rinsed and sorted, to the Instant Pot.
Stir in White Bean Flavor Infusion and enough water to cover beans (about 3-5 cups).
Set to 40 minutes at high pressure.
Allow the pressure to release naturally for 20 minutes.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the White Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

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Three Bean Salad

user-submission — Tue, 20 Sep 2022 16:08:03 +0000

Ingredients:

1 1/2 cup cooked, cooled Camellia Brand Red Kidney Beans
1 1/2 cup cooked, cooled Camellia Brand Garbanzo Beans
1 1/2 cup cooked, cooled Camellia Brand Great Northern Beans
2 ribs celery, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, thinly sliced
1/3 cup red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper

Directions:

Combine all ingredients in a large mixing bowl, and stir together until well incorporated.
Chill for at least 2 hours or overnight before serving.

Krysten is a Maryland-based recipe developer and photographer. She is also one-half of the popular food blog, Cooks with Soul, where she and her husband, Marrekus, publish recipes and digital content. When she’s not busy with her food blog and photography business, she works part-time as a behavior analyst with kids who have autism and related disorders. Krysten is a mom of three and a self-proclaimed cheer mom, football mom, and special needs parent.

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Kid-Friendly Instant Pot Pasta Fagioli

user-submission — Tue, 20 Sep 2022 16:07:56 +0000

Ingredients:

1 cup dried Camellia Brand Great Northern Beans
1 cup dried Camellia Brand Red Kidney Beans, diced
1 pound cloves mild ground Italian sausage
1 yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth, cooled
1/2 jar Smooth Tomato Sauce
3 celery ribs, chopped
1 cup carrots, chopped
1 tablespoon kosher salt, plus more to taste
2 teaspoons Italian seasoning
2 cups cooked Dagostino Fleur de Lis Shaped Pasta
Fresh chopped basil, for garnish (optional)
Shaved Parmesan cheese, for garnish (optional)

Directions:

Rinse and sort beans. Cover and soak beans in water for at least 4 hours or overnight.
Preheat the inner pot of an electric pressure cooker using the Sauté setting on Normal.
Add ground sausage and break up the meat with a spatula, stirring occasionally. Continue cooking until sausage is browned, about 6-8 minutes.
Add onions and garlic and continue cooking until the onions are softened and translucent, about 5 minutes more.
Drain water off soaked beans and add beans to the pressure cooker.
Add chicken broth, tomato sauce, celery, carrots, salt, and Italian seasoning.
Lock the lid of the pressure cooker in place, and set the steam vent to Seal.
Select Pressure Cook (Manual), and cook for 15 minutes on High Pressure.
Press Cancel and allow pressure to release naturally before carefully removing the lid.
Stir cooked pasta into soup.
Season to taste, and top with fresh chopped basil and Parmesan cheese, if preferred.

The post Kid-Friendly Instant Pot Pasta Fagioli first appeared on Camellia Brand.

Hummus & Greens Wrap

Julie Koppman — Thu, 25 Aug 2022 19:43:00 +0000

Ingredients:

Prepared White Bean Hummus
Prepared Collard Greens
Thinly sliced yellow bell pepper
Thinly sliced red bell pepper
Crumbled feta cheese
1 large flour tortilla

Directions:

Spread one side of tortilla with a generous amount of hummus.
Add greens, sliced peppers, and feta down the middle of the tortilla.
Fold up burrito-style, slice in half at an angle, and serve.

The post Hummus & Greens Wrap first appeared on Camellia Brand.

Mediterranean Bowl

Julie Koppman — Thu, 25 Aug 2022 19:42:56 +0000

Ingredients:

Prepared White Bean Hummus
Prepared Collard Greens, reheated or at room temperature
Hot cooked rice or quinoa
Grape tomatoes
Olives
Crostini or crackers
Chopped fresh parsley

Directions:

To each bowl, add equal amounts of hummus, greens, rice, grape tomatoes, and olives. Sprinkle with fresh parsley.
Serve with crostini or crackers, for dipping/spreading hummus.

The post Mediterranean Bowl first appeared on Camellia Brand.

Peas, Greens & Hummus Pita Sandwich

Julie Koppman — Thu, 25 Aug 2022 19:41:39 +0000

Ingredients:

Prepared Cowboy Caviar
Prepared Collard Greens
Prepared White Bean Hummus
1 round Pita bread, cut in half and carefully opened with a serrated knife

Directions:

Spread hummus inside the pita pocket.
Line pita pocket with greens, and fill with cowboy caviar.
Repeat process with the other half of the pita, and enjoy.

The post Peas, Greens & Hummus Pita Sandwich first appeared on Camellia Brand.

Louisiana-Style Baked Beans

user-submission — Tue, 28 Sep 2021 17:42:06 +0000

Ingredients:

Baked Beans

1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
1/2 pound smoked slab bacon
1/2 pound tasso, chopped into 1/2 inch cubes
1 to 2 links andouille sausage
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cloves (about 1 tablespoon) minced garlic
6 cups chicken stock
2 1/2 cups BBQ sauce, recipe follows

BBQ Sauce

4 cups ketchup
3 tablespoons Creole mustard
1/2 cup dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup hot sauce
1/4 cup cane vinegar
2 tablespoons cane syrup
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoon Cajun or Creole seasoning (we use Slap Ya Mama)
3 teaspoons smoked paprika
1 stick (8 tablespoons) unsalted butter

Directions:

Make the BBQ Sauce: In a medium pot over medium-low heat, combine hot sauce, cane vinegar, cane syrup, black pepper, garlic powder, cayenne and Cajun/Creole seasoning and bring to a simmer. Whisk until incorporated.
After simmering for 5 minutes, add in the stick of butter and whisk until melted. Simmer for another 5 minutes until the butter is incorporated into the BBQ sauce, then turn off the heat. Let it cool and set aside 2 ½ cups of the BBQ sauce the baked beans. (Reserve the remainder to use as a marinade or basting sauce for grilling.)
Turn up the grill to high heat.
Butterfly the andouille sausage.
When the grill is super-hot, place the slab bacon and butterflied sausage on the grill; sear the slab bacon on all 4 sides and the sausage on both sides, turning every 30 seconds or until you see nice charred grill marks. (Note: Do not cook the bacon or sausage through. The goal is to gain a nice char and extra smokiness for the beans.)
Remove slab bacon and sausage from grill and let them cool until they are easy to handle, then chop them both into ½-inch cubes.
Place the cubed slab bacon into a Dutch oven over medium-low heat. Cook and stir using a wooden spoon for about 8 minutes or until a decent amount of fat renders out and there is some brown coloring to it. Once there’s a nice layer of fond and rendered fat on the bottom of the pot, remove the slab bacon with a slotted spoon and set aside on a paper-towel lined plate.
Preheat oven to 325°F
Add the chopped onion, red bell pepper and green bell pepper to the Dutch oven and cook and stir over medium heat for about 8 minutes or until they are extremely soft to the touch. The vegetables should deglaze the bottom of the pot and gain a nice, deep color.
Add the minced garlic; cook and stir for 1 minute.
Add the beans and stir until everything is mixed well.
Add the slab bacon, andouille and tasso to the pot and stir until everything is combined.
Add 2 1/2 cups of the BBQ sauce and the chicken stock and stir to combine.
Increase heat to high and bring beans to a boil for 10 minutes, then remove from heat, place the lid on the pot and transfer it into the oven; cook for 4-5 hours or until the beans are tender.
When beans are tender, remove the pot from the oven, remove the lid and transfer pot to the grill; continue to simmer until beans reach the desired consistency. If it becomes too thick, stir in a cup or 2 of water.

Chef Isaac Woo of Catahoula Catering in Denver, Colorado is a Louisiana native whose mission is to bring authentic, expertly prepared Cajun and Creole dishes to social events large and small. He is a graduate of Louisiana State University in Baton Rouge, which means he knows how to throw a really good party.

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Any Bean Aquafaba

Heather Hampton — Mon, 20 Jul 2020 15:21:17 +0000

Ingredients:

1 (1-pound) package Camellia Cannellini Beans (or Camellia Large Limas, Navy Beans, Great Northerns or Black Beans)
6 cups water, plus extra as needed

Directions:

Rinse beans thoroughly, then place in a clean, medium-size cooking pot. (Important: the pot must be free of any oil or oil residue, as oil will break down the aquafaba and render it useless.)
Cover beans with water and soak for at least 4 hours, but preferably overnight. (Add extra water if needed – just enough to keep beans covered while soaking.)
Transfer pot of soaked beans to stove and bring to a boil over high heat for 10 minutes, then cover and reduce to a low simmer, allowing beans to cook until tender, approximately 2 hours. (Time can vary depending on type of bean; refer to package instructions.) Beans should continue to be submerged; add small amount of water if necessary.
Using a slotted spoon, remove cooked beans from pot and allow remaining liquid (this is the aquafaba) to cool. You should have about 2 cups of aquafaba, with a viscosity (thickness) that is slightly looser than egg whites. If you have more than 2 cups and/or the liquid seems too thin, place the liquid back in the pot and boil over medium-high heat to reduce it to a consistency closer to egg whites, approximately 10-25 minutes (depending on the volume of liquid).
Allow aquafaba to cool before use. Cover and store in refrigerator for up to 7 days or freeze for up to a month.

For Whipped Aquafaba:

Allow aquafaba to cool completely in the refrigerator.
Add aquafaba and ¼ teaspoon cream of tartar to the bowl of a stand mixer.
Whip on high speed until you achieve desired stiffness of peaks, about 5 minutes for semi-soft peaks and 10-15 minutes for stiff peaks.
Whipped aquafaba can be covered and stored in refrigerator for up to 2 days but is best when used immediately.

Tips and Advice:

Always use an extra-clean, unoiled bowl and utensils for aquafaba recipes. Oils interact poorly with the aquafaba, particularly if you’ll be whipping it later on
As a general rule, 3 tablespoons of aquafaba is equal to one whole egg, while 2 tablespoons is equal to one egg white.
Use an ice-cube tray to freeze individual servings of aquafaba for future use.
Do not ever salt or season your beans while cooking them for the aquafaba!
When making any kind of whipped aquafaba, cream of tartar helps to make stiffer peaks a greater possibility.

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Potato Salad with Chickpea Aquafaba Mayo

Amanda Ladner — Mon, 20 Jul 2020 13:15:16 +0000

Ingredients:

Aquafaba Mayonnaise:

3 tablespoons Traditional Chickpea (Garbanzo) Aquafaba or Any Bean Aquafaba (use a light-colored bean)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon black pepper
1/3 teaspoon sea salt
1 cup safflower oil

Potato Salad:

3/4 pound (about 5 or 6) small red potatoes
1 tablespoon rice wine vinegar (seasoned)
1/2 cup chickpea (garbanzo) aquafaba mayonnaise
3 tablespoons whole grain mustard
1/2 cup finely diced scallions or scapes
1/4 cup diced basil
1 hard-boiled egg , peeled and rough chopped (optional)
1 teaspoon Hungarian paprika, for garnish

Directions:

Make Aquafaba Mayonnaise:

Combine aquafaba, mustard, vinegar, pepper and salt in a small mason jar (or the jar that often comes with an immersion blender).
Add oil on top and allow to sit and separate for at least 2 minutes.
Using an immersion blender placed all the way down toward the bottom of the jar, blend for 25 seconds, or until you see the mayonnaise beginning to fluff up and form.
Slowly raise the immersion blender to the top of the jar until the mixture is consistent (like mayonnaise).
Turn off the immersion blender before removing it from the jar.

Make Potato Salad:

Clean and trim potatoes, keeping skins but removing any eyes. In a medium pot, place potatoes, cover with water, salt the water liberally and bring to a boil. Cook until fork-tender, about 15 minutes.
Remove potatoes from water and set aside to cool; drizzle them with vinegar.
Chop cooled potatoes into ¼-inch pieces.
Place potatoes, aquafaba mayo, mustard, scallions and basil in a medium bowl and mix until combined. Fold in chopped egg, if desired.
Garnish with paprika and serve immediately. (Potato salad can be covered and stored in refrigerator for up to 3 days.)

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Mosquito Supper Club White Beans

Heather Hampton — Wed, 15 Apr 2020 22:38:41 +0000

Ingredients:

2 tablespoons canola oil
1/2 pound salt pork, diced small
1 large onion, diced
1 celery stalk, diced
1 bay leaf
1 (1-pound) package Camellia Brand Navy Beans
3 1/2 quarts water
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
Cooked rice
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
2 tablespoons finely chopped green onion, for garnish

Directions:

Warm a heavy-bottomed 12-quart pot over medium heat for 2 minutes, then add oil and heat for 30 seconds.
Add salt pork and cook, turning as needed to brown all sides, about 12 minutes.
Add onion, celery and bay leaf; stir to combine.
Add beans and water; cover and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook, uncovered, stirring often, until most of the water has boiled off or been absorbed and the beans are tender, 50-60 minutes. (As the beans cool, they will absorb more liquid, so having some liquid left over is fine; you don’t want dry beans.)
Mash some of the beans against the inside of the pot and stir them into the liquid.
Season with salt, black pepper and cayenne.
Serve beans over rice, garnished with parsley and green onion.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

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Instant Pot New Orleans-Style White Beans

Aimee Bussells — Wed, 01 Apr 2020 21:04:50 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1/2 pound ham or seasoning meat, chopped
5 cups water or broth
Salt and pepper to taste

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add onion and garlic, and sauté for 2 minutes. Add chopped ham or seasoning meat, and sauté another 1-2 minutes.
Add beans and water or broth to the pot. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or use Manual mode and set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt and pepper to taste.
Serve with hot cooked rice.

Tips:

If after cooking, beans are soft but there’s too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot New Orleans-Style White Beans first appeared on Camellia Brand.

Instant Pot White Bean Chili

Aimee Bussells — Tue, 10 Mar 2020 17:08:34 +0000

Ingredients:

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 (4.5-ounce) can chopped green chiles
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
½ teaspoon Kosher salt
1 (1-pound) package Camellia Brand Great Northern Beans
6 cups chicken broth
1 pound boneless, skinless chicken thighs
1 ½ cups frozen corn kernels
Salt and pepper to taste
Optional toppings: chopped fresh cilantro, green onions, avocado and shredded cheddar cheese

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil. Add chopped onion and sauté till soft. Stir in garlic, green chiles, cumin, smoked paprika, and chipotle chili powder.
Add beans, broth, and chicken. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 40 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for at least 20 minutes. Then, carefully turn the valve to venting.
Remove lid. Stir well and remove any large chunks of chicken. Shred chicken and add back into the pot.
Stir in frozen corn. Add salt and pepper to taste.
Serve hot with optional toppings.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.

The post Instant Pot White Bean Chili first appeared on Camellia Brand.

Instant Pot South-Louisiana Style White Beans & Rice

Aimee Bussells — Mon, 01 Apr 2019 21:04:10 +0000

Ingredients:

2 tablespoons olive oil, separated
1 pound smoked or Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 (1-pound) package Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
5 cups water
1/4 teaspoon cayenne
1 bay leaf
Salt & pepper, to taste
Creole seasoning, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
Hot cooked rice

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add 1 tablespoon oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add another tablespoon of oil to the Instant Pot. Add onions, bell pepper, celery, and garlic to pot. Sauté till soft and translucent.
Add cooked sausage back to the pot, along with the beans, water, cayenne, and bay leaf. Stir well.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button, (or use Manual mode and set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
Just before serving, remove bay leaf and stir in fresh parsley and green onions. Serve over hot cooked rice, with additional fresh parsley and green onions as garnish.

Tips:

If after cooking, beans are soft but have too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
Firm sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking. Then use Sauté mode, cooking for a few minutes more, so the flavors blend.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot South-Louisiana Style White Beans & Rice first appeared on Camellia Brand.

Nellie Sullivan Knew How To Cook Northern Beans

user-submission — Sat, 02 Mar 2019 19:43:09 +0000

Ingredients:

2 (1 pound) packages Camellia Great Northern Beans
1 ham hock, a big one with plenty meat attached
Salt
Pepper
Water; If you have access to well water from out in the country you’re a step ahead of the game

Directions:

Sort through and wash your beans
Place in big kettle or crockpot with plenty water and ham hock
Bring to boil
Cook at boil for 1 hour
Remove hock bone from cook pot, pull meat off bone, reserve, return bone to kettle
Reduce heat and simmer until extremely tender
Add reserved meat to beans
They must be “cooked down” which is to say cooked until they are beyond soft. The beans and ham coalescing until they are virtually indistinguishable from one another. This is the one bean dish I make that receives this treatment. It’s important.
Adjust flavors with salt and pepper

This dish needs to be served with a skillet of white meal cornbread hot from the oven. Please be observant of Mrs Sullivan’s tradition and put lots of cow’s butter on your hunk of corn bread and wash the whole affair down with a big glass of ice cold cow’s milk.

This recipe hails from R.L. Reeves, Jr., a Texas photographer and writer who is living and documenting life in the 9th Ward of New Orleans. His recipe and cooking notes are from his food and culture blog, scrumptiouschef.com

The post Nellie Sullivan Knew How To Cook Northern Beans first appeared on Camellia Brand.

Sourdough Stuffing with White Beans

user-submission — Wed, 28 Nov 2018 22:40:16 +0000

Ingredients:

1 loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
1 1/2 pounds breakfast sausage, (maple or sage flavored)
4 celery stalks, diced
1/2 yellow onion, diced
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/2 cup pecans, chopped
1/4 cup dried cranberries
1/4 cup dried apricots
1 1/2 cups cooked Camellia Brand Great Northern Beans
3 cups chicken broth
3 large eggs
1/2 cup salted butter, melted
Salt and pepper
Olive oil

Directions:

Preheat oven to 350°.
Place bread cubes on a rimmed baking sheet. Drizzle with a little olive oil, kosher salt, and black pepper, and toss to coat. Toast on the top rack of the oven for 10-15 minutes, until hardened and slightly golden brown. Set aside.
Increase oven temperature to 400°.
Add a drizzle of olive oil to a large skillet over medium heat. Add sausage, celery, and onion to skillet. Sauté until sausage is thoroughly cooked and vegetables have softened. Season with salt and pepper. Add chopped thyme and rosemary, and cook until fragrant, about 3-4 minutes. Remove from heat and set aside.
In a large bowl, gently fold together toasted bread, sausage mixture, pecans, dried fruit, and beans. Generously season all with salt and pepper.
In a separate bowl, whisk together broth and eggs. Pour one cup of liquid mixture over the stuffing mixture at a time, tossing after each addition. The bread cubes should be moist, not wet. Pour melted butter over all, and toss to coat.
Spray a large casserole dish with olive oil, or rub with butter. Add stuffing mixture to dish, cover with aluminum foil, and bake for 30 minutes.
Remove foil and continue to bake for an additional 15-20 minutes, uncovered.

The post Sourdough Stuffing with White Beans first appeared on Camellia Brand.

Cannellini Bean Muffaletta Salad

user-submission — Tue, 17 Jul 2018 22:24:27 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans (or substitute Great Northern Beans)
1 (32 ounce) jar Italian Olive Salad
¼ pound Genoa salami, thinly sliced
¼ pound coppa or prosciutto, thinly sliced
¼ pound Mortadella, thinly sliced
1 cup Provolone cheese, diced

Directions:

Cook cannellini beans until just tender.
Drain, rinse and reserve.
Mix all ingredients together and refrigerate for at least an hour before serving.
Store, covered well, in the refrigerator for up to 5 days.

The post Cannellini Bean Muffaletta Salad first appeared on Camellia Brand.

White Bean Antipasto Salad

user-submission — Fri, 01 Jun 2018 20:10:27 +0000

Ingredients:

3 cups cooked Camellia Brand Great Northern Beans
3 tablespoons red wine vinegar
1 teaspoon salt
½ cup chopped carrots (1 large, peeled)
1 cup chopped plum tomatoes (2 large)
½ cup chopped yellow bell pepper (about ½ large)
½ cup chopped celery (1 to 2 ribs)
1 cup leafy green herbs, such as ½ cup chopped basil and ½ cup chopped fresh parsley
1/3 cup extra-virgin olive oil
½ teaspoon freshly ground black pepper
½ teaspoon dried Italian seasoning mix

Directions:

1. Put beans in a large bowl. Sprinkle with vinegar and salt. Mix lightly.

2. Put carrots in a small bowl with a tablespoon of water. Cook 3 minutes on HIGH in the microwave as you chop remaining vegetables. Drain. Add to bowl with beans.

3. Add tomatoes, bell pepper, celery, herbs, oil, black pepper and Italian seasoning. Toss lightly, so the beans don’t smash. Taste and adjust seasoning, if needed.

4. Refrigerate at least 1 hour for flavors to develop.

5. Served chilled or at room temperature. Cover and refrigerate leftovers. Keeps up to 1 week.

Judy Walker was NOLA.com | The Times-Picayune’s food editor for 11 years, and continues to be a contributing columnist. She and Marcelle Bienvenu edited Cooking Up A Storm, a cookbook that celebrates New Orleans’s rebirth after Hurricane Katrina and its citizens’ determination to preserve and safeguard their culinary legacy.

The post White Bean Antipasto Salad first appeared on Camellia Brand.

The Best Baked Beans

user-submission — Fri, 01 Jun 2018 20:02:53 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Great Northern Beans
½ lb. sliced bacon, cut in 1-inch pieces
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 (32 oz.) box, chicken stock
4 cloves garlic, chopped
4 tablespoons brown sugar
¼ cup molasses
2 tablespoons yellow mustard
4 tablespoons apple cider vinegar
¼ cup ketchup
½ teaspoon hot sauce
Salt and pepper to taste

Directions:

1. Soak the white beans overnight. Drain and reserve.

2. In a large, heavy, oven-proof pot, sauté bacon until cooked, not crispy. Add the onion, celery and bell pepper, and sauté together until seasoning vegetables are translucent.

3. Add beans, chicken stock and garlic. Bring all to a boil, then reduce to a simmer. Cover the pot and cook for 1 hour, stirring periodically and adding water if beans begin to dry out.

4. Stir in remainder of ingredients. Pre-heat oven to 300 degrees.

5. Bake the covered pot for 3 hours.

6. Finish on the stovetop to reduce liquid, if necessary. Adjust for salt and pepper and serve.

Poppy Tooker is a native New Orleanian who has spent her life immersed in the vibrant colors and flavors of her state. She’s a cultural ambassador, culinary activist, radio & TV host, author, and cooking instructor. Keep up with her Louisiana Eats! radio show, podcasts and more at www.poppytooker.com.

The post The Best Baked Beans first appeared on Camellia Brand.

White Bean, Basil and Sun-Dried Tomato Burgers

Aimee Bussells — Fri, 11 May 2018 13:58:16 +0000

Ingredients:

1 egg
2 cups cooked Camellia Brand Great Northern Beans
1 cup cooked brown rice
2 cloves garlic, minced
¼ cup chopped sun-dried tomatoes (not packed in oil)
½ teaspoon lemon juice
½ cup chopped fresh basil, packed
1 tablespoon flour, plus more if needed
⅓ cup grated Parmesan
Pinch of cayenne
Salt and freshly ground black pepper
½ tablespoon olive oil
½ tablespoon butter

Directions:

1. Crack egg in a large bowl and beat well. Add beans and stir. With a potato masher, mash beans until relatively smooth, but with some texture remaining.

2. Add cooked rice and stir to distribute evenly. Stir in garlic, tomatoes, lemon juice, basil, flour, Parmesan, salt and pepper. Mix until well combined. This may be easier to do with your hands.

3. Roll small handfuls into eight balls. If mixture is too wet to hold together well, add more flour, a tablespoon at a time. If it’s too dry, add the white of another egg, or a whole egg, if needed.

4. Press each ball to form a patty about 2-1/2 to 3 inches wide. (At this point, patties can be stacked on a plate, covered and refrigerated to cook up to four hours later.)

5. In a large skillet, heat olive oil and butter over medium heat. Cook patties a few at a time, about 3 minutes on each side, until golden brown. Transfer to a bun or onto a salad.

6. Any remaining patties can be refrigerated in zip-top bags or airtight containers. Keeps well.

The post White Bean, Basil and Sun-Dried Tomato Burgers first appeared on Camellia Brand.

White Bean Hummus

Aimee Bussells — Fri, 11 May 2018 13:58:03 +0000

Ingredients:

2 cloves garlic, peeled
1 green onion, cut in 1-inch lengths (white and green parts)
½ cup parsley leaves, plus more, chopped, for serving
2 cups cooked Camellia Brand Great Northern Beans
1 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/3 cup tahini
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon powdered cumin
¼ teaspoon cayenne

Directions:

1. To a food processor, while running, add garlic. Process until minced. Scrape down sides of bowl with a spatula. Add green onion and ½ cup parsley. Pulse just until minced.

2. Add beans, salt, lemon juice, tahini, oil, cumin and cayenne. Process on high until smooth, about 2 minutes.

3. Check consistency of hummus. If not smooth, process longer. If hummus is too thick, add water, a tablespoon at a time, pulsing after each, to reach the desired consistency.

4. Taste and adjust seasoning. Serve drizzled with olive oil and a scattering of parsley on top.

The post White Bean Hummus first appeared on Camellia Brand.

Instant Pot White Beans

Aimee Bussells — Thu, 10 May 2018 20:29:50 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Great Northern Beans, rinsed and sorted
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water

Directions:

Add all ingredients to the Instant Pot.
Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months.

Instant Pot Beans Cooking Tips:

Just as with the stovetop, there’s no need to soak beans before cooking them in the Instant Pot.
As you’re preparing your ingredients, plug in the Instant Pot, and press the Sauté button. This will allow it to pre-heat, helping it to come to full pressure faster once you’ve selected Beans/Chili mode. After you’ve added your ingredients and locked the lid, press Off to end Sauté mode. Then, select Beans/Chili mode.
If you prefer a slightly firmer bean texture, use the Manual mode and set the timer for anywhere from 25-27 minutes. Choosing the Beans/Chili mode cooks the beans for 30 minutes and is a no-brainer, but finding your perfect cooking time/texture is a personal preference that benefits from some experimenting.
The general rule of thumb is 4 cups of liquid for every 1 cup of beans, but again, you can experiment for personal preference. As long as your beans are covered by at least 1 inch of liquid, you’re good.
When cooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so.
As noted in the recipe, it’s important to allow the pressure to release naturally for at least 20 minutes before turning the valve to venting.

The post Instant Pot White Beans first appeared on Camellia Brand.

White Bean Pesto Pasta

Aimee Bussells — Thu, 10 May 2018 20:25:58 +0000

Ingredients:

12 ounces Dagostino Penne Pasta or Fleur de Lis Pasta
1 cup prepared pesto sauce, or your favorite homemade pesto sauce
2 cups cooked Camellia Brand Great Northern Beans or Camellia Brand Cannellini Beans, room temperature
Grated Parmesan cheese, for serving (optional)

Directions:

1. Prepare pasta in boiling salted water according to package directions. Drain and reserve 1 cup cooking liquid.

2. Place warm pasta in a large bowl. Add pesto and mix well. Add cooking liquid, 1 tablespoon at a time, to reach the desired consistency of a creamy sauce.

3. Add beans. Toss gently, so beans remain intact. Taste for seasoning and adjust if necessary. Serve immediately with Parmesan, if desired.

The post White Bean Pesto Pasta first appeared on Camellia Brand.

Frijoles Charros (Mexican Cowboy Beans)

user-submission — Thu, 08 Mar 2018 23:04:13 +0000

Ingredients:

2 pounds Camellia Brand Great Northern Beans, rinsed and drained
12 cups water
2 tablespoons olive oil
1 medium onion, quartered
5 garlic cloves
2-3 teaspoons sea salt
8 (pork or beef) hot dogs, sliced
12 ounces (pork or beef) chorizo
6 strips bacon, chopped into 1-inch pieces
2 large Roma tomatoes, chopped
3 large pickled jalapeños from a can, sliced into strips (plus more for garnish), liquid reserved
Pork cracklings, broken in bite-size pieces (for garnish)
Chopped fresh cilantro for garnish

Directions:

Combine beans and water in a large slow cooker. Stir in olive oil, two onion quarters, garlic cloves and salt. Cook for 8 hours on low. Adjust salt as needed. Turn heat off; remove and discard garlic cloves and onion pieces.
Cook chorizo in a sauté pan over low-medium heat, breaking it up into small crumbles. Add bacon and hot dog pieces. Cook until chorizo and bacon have cooked through. Drain excess grease, and add mixture to the cooked beans in the slow cooker.
Add remaining onion, tomatoes, jalapeño strips, and two tablespoons of reserved jalapeño pickling liquid to the same sauté pan used to cook the meat mixture. Cook for 5 minutes over medium heat. Transfer mixture to slow cooker.
Stir all ingredients in slow cooker and mix well. Cover and cook for 1 more hour on low.
Serve hot in individual bowls topped with pork cracklings, fresh cilantro and additional pickled jalapeño strips.

Cook’s Note: If your slow cooker releases too much steam during the cooking process, avoid loss of liquid by adding additional boiling water to the beans as they cook. This will keep your beans from drying out.

Ericka Sanchez is the creator and recipe developer at the award-winning www.NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.

The post Frijoles Charros (Mexican Cowboy Beans) first appeared on Camellia Brand.

Warm Asparagus, Mushroom and White Bean Salad

Aimee Bussells — Mon, 19 Feb 2018 21:38:47 +0000

Ingredients:

3 tablespoons olive oil, divided
1 bunch asparagus, cut into 2-inch pieces
1 1/2 cups sliced shiitake mushrooms
2 cloves garlic, finely chopped
1 cup cooked Camellia Brand Great Northern Beans
1 cup watercress, arugula or baby spinach
1 medium avocado, chopped
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest

Directions:

Trim ends off asparagus. Wrap asparagus in a damp paper towel, and microwave for 45 seconds. Chop into 2-inch pieces.
To a skillet over medium-high heat, add 2 tablespoons olive oil. Add mushrooms and sauté 4-5 minutes until crispy and brown, stirring occasionally.
Add another tablespoon of oil to skillet, and add chopped garlic and asparagus to the mushrooms; cook, stirring continuously for 1 minute. Remove from heat.
To a large bowl, add asparagus & mushroom mixture, cooked beans, watercress, avocado, lemon juice, and lemon zest; toss gently and serve.

The post Warm Asparagus, Mushroom and White Bean Salad first appeared on Camellia Brand.

Roasted Salmon with Stewed White Beans & Preserved Lemon

user-submission — Thu, 04 Jan 2018 15:40:46 +0000

Ingredients:

Roasted Salmon

4 (6-oz.) salmon fillets, skin on
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil + 2 more tablespoons for drizzling
1/2 cup white wine such as Pinot Gris, Chardonnay or Voignier
1/4 cup fresh lemon juice
1 large lemon, cut into 4 wedges, for garnish

Stewed White Beans

2 pounds Camellia Brand Great Northern Beans, soaked overnight in cold water, and drained
1/4 cup olive oil
1 large yellow onion, diced, about 1 cup
2 large carrots, diced, about 1 cup
3 celery stalks, diced, about 1 cup
4 large cloves garlic, minced
8 cups vegetable stock
1 bay leaf
3 fresh thyme sprigs
Salt and freshly ground pepper, to taste

Preserved Lemon

4 large lemons, trimmed at both ends, thinly sliced
6 tablespoons sea salt
1/3 cup fresh lemon juice

Directions:

For the Preserved Lemon, preheat oven to 325°F.
In a small stainless steel or ceramic baking dish, add half of the sliced lemons and sprinkle with half of the salt and lemon juice. Add the remaining lemons and remaining salt and lemon juice.
Cover with a non-reactive lid, (no aluminum foil), and place in oven.
Bake for 3 hours, stirring occasionally.
Remove from oven, allow lemons to cool and transfer them and all of their liquid to an airtight container. Cover and refrigerate for up to 1 year.
For the Stewed White Beans, heat oil in a large stockpot, over medium-low heat. Add diced onion, carrot and celery; sweat until translucent, about 10 minutes. Add garlic and cook for another minute. Add drained beans, vegetable stock, bay leaf, and thyme.
Bring to a boil, reduce heat to low and simmer, covered, until beans are thick and tender, about 2 hours. Add additional stock as needed.
Remove from heat and discard the bay leaf and thyme stems. Add salt and pepper, to taste.
For the Roasted Salmon, generously season salmon fillets with salt and pepper and set aside. Preheat oven to 400°F.
Heat a large sauté pan over medium heat; add 2 tablespoons oil and increase heat to medium-high. Add salmon fillets, skin side down, and drizzle with remaining 2 tablespoons oil.
Remove from heat, pour wine and lemon juice over salmon, into the pan; place sauté pan in pre-heated oven.
Roast for 12-15 minutes, depending on the thickness of the salmon fillets. Remove from oven and allow fish to rest 5 minutes before serving.
To serve, ladle warm, stewed white beans onto plate or in bowl, and top with roasted salmon and preserved lemon.

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

The post Roasted Salmon with Stewed White Beans & Preserved Lemon first appeared on Camellia Brand.

Hot Spinach, Artichoke & White Bean Dip

Aimee Bussells — Thu, 07 Dec 2017 21:48:12 +0000

Ingredients:

1 teaspoon olive oil
1 (10-oz.) bag fresh baby spinach
1 cup packed fresh basil
1 cup cooked Camellia Brand Navy (Pea) Beans or Great Northern Beans, divided
6 ounces cream cheese
1 clove garlic
1/2 cup bean cooking liquid or chicken broth
1 (14-oz.) can artichoke hearts, drained and finely chopped
1/2 cup Parmesan or Asiago cheese, divided
3/4 cup shredded mozzarella cheese, divided
Pinch of Creole seasoning
Several dashes of TABASCO® Green Pepper Sauce
Kosher salt
Black pepper
Chips and crackers

Directions:

Preheat oven to 450 degrees.
Heat oil in a large skillet, and sauté spinach and basil just until wilted. Drain excess liquid, chop and set aside.
To a blender or food processor, add 3/4 cup of the cooked beans, cream cheese, garlic and bean cooking liquid or chicken broth. Pureé until smooth.
Transfer mixture to a large bowl and gently fold in the remaining 1/4 cup cooked beans, spinach and basil, artichokes, 1/4 cup Parmesan or Asiago cheese and 1/2 cup mozzarella. Add the Creole seasoning, TABASCO® Green Pepper sauce, and salt and pepper to taste. Adjust seasonings if needed.
Spray a 1-qt. casserole dish with nonstick cooking spray, and fill with the dip mixture. Top with remaining 1/4 cup Parmesan or Asiago as well as the remaining 1/4 cup mozzarella.
Bake until brown and bubbly, about 20-25 minutes. Serve immediately with hearty chips and crackers.

The post Hot Spinach, Artichoke & White Bean Dip first appeared on Camellia Brand.

Tomato & White Bean Bruschetta

Aimee Bussells — Thu, 07 Dec 2017 21:47:55 +0000

Ingredients:

1 baguette, sliced into 24 pieces
2 tablespoons olive oil, divided
2 cups grape or cherry tomatoes, rinsed and sliced in half
1 1/2 cups cooked Camellia Brand Navy (Pea) Beans or Great Northern Beans
1/4 cup fresh chopped basil, with extra for garnish
1 tablespoon red wine vinegar
2 cloves garlic, minced
1/4 teaspoon sea salt
3/4 cup goat cheese or cream cheese

Directions:

Preheat oven to 400°. Line a large baking sheet with parchment paper or foil.
Place baguette slices on baking sheet, and using 1 tablespoon olive oil, lightly brush the top of each baguette slice with oil. Sprinkle with salt and pepper.
Bake baguette slices 8-10 minutes or until golden brown. Allow to cool.
In a large mixing bowl, gently combine sliced tomatoes, cooked beans, remaining one tablespoon olive oil, basil, vinegar, garlic and salt.
Spread goat cheese or cream cheese on each baguette slice and top with tomato & bean mixture. Garnish with extra basil and serve.

Note: Toasted baguette slices (also called “crostini”) can be made several days ahead and stored in an airtight container. With beans cooked in advance as well, this delicious party appetizer comes together quickly and easily.

The post Tomato & White Bean Bruschetta first appeared on Camellia Brand.

White Bean and Smoked Pork Sandwich on Texas Toast

user-submission — Wed, 15 Nov 2017 12:38:57 +0000

Ingredients:

2 lb. Camellia Brand Great Northern Beans (soaked overnight)
2 lb. smoked pork (your favorite smoked pork product will work)
1/4 cup bacon drippings (or other fat)
2 cups chopped onion
1 cup bell pepper
4 cloves minced garlic
4 quarts of chicken stock
2 bay leaf
Tabasco hot sauce
Salt and pepper

Directions:

White Beans

In a small soup pot, heat bacon fat until hot.
Add onions, peppers, and garlic and sauté for 10 minutes on high heat.
Add beans, stock, and bay leaf.
Cook on medium heat (simmer) for two hours.
Stir beans every 10 minutes.
When beans are tender, creamy, and falling apart; season beans with hot sauce and salt and pepper.
Cool beans overnight.

Sandwich

Toast your favorite bread on both sides with butter until golden brown.
On one side of the bread; spread creole mustard.
Smear bean and pork mixture evenly across the toast. Make sure to have a good ratio of beans and meat.
Add your favorite pickle chip on the sandwich.
Cut sandwich in half and serve immediately.

Jean-Paul Bourgeois is Executive chef of Blue Smoke restaurants in New York City. His career in the kitchen began a long time ago, boiling crawfish, crabs and shrimp at a local seafood shack in Thibodaux, Louisiana. While his roots are in the south, his goal is to tell the story of southern food through its foodways in New York and beyond.

The post White Bean and Smoked Pork Sandwich on Texas Toast first appeared on Camellia Brand.

Beans & Greens Soup

Aimee Bussells — Tue, 14 Nov 2017 15:56:19 +0000

Ingredients:

1 (1-pound) package Camellia Brand Dried Beans (options: Garbanzos, Lentils, Navy Beans, Great Northern Beans, etc.)
2 tablespoons fat (options: olive oil, avocado oil, butter, etc.)
2 cups chopped onion (options: white, red, leeks, shallot or any combination)
2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
3 cloves garlic, chopped
8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
1/4 teaspoon crushed red pepper flakes
3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
1 teaspoon salt
1/4 teaspoon pepper

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium-high heat.
Add chopped onion and chopped vegetables and sauté for 3 minutes. Add garlic and cook 1 minute more.
Add broth, beans and red pepper flakes; bring to a boil. Reduce heat, cover and simmer until beans are tender. (See our bean cooking chart for cooking times per individual bean/pea varieties). Add more broth or water as needed.
Stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
Serve hot.

The post Beans & Greens Soup first appeared on Camellia Brand.

White Bean, Sausage and Tortellini Soup

Aimee Bussells — Tue, 14 Nov 2017 15:50:11 +0000

Ingredients:

2 teaspoons olive oil
1 pound Italian turkey sausage, removed from casing
1 onion, chopped (about 1 cup)
1 cup chopped fennel
1 (1-pound) package Camellia Brand Great Northern Beans
4 cups vegetable broth
6 cups water
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 (9-ounce) package fresh cheese tortellini
1/2 cup grated Parmesan cheese
1/4 cup lemon juice
5 ounces baby arugula
Fresh basil, chopped

Directions:

Rinse and sort beans.
Press sauté on your Instant Pot or multi cooker, and add olive oil. Add the sausage and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
Add the onion and fennel, and sauté for 2 minutes.
Add the beans, broth, water, oregano and pepper. Place the lid on the pot and lock.
Turn off sauté, and put on high pressure; cook for 30 minutes. Release steam and remove the cover.
Turn on sauté, and bring the mixture to a slight boil. Return the sausage to the pot, add the tortellini and cook, stirring occasionally until just cooked through, about 5 minutes.
Turn off the heat. Stir in the Parmesan and lemon juice.
Place a handful of arugula in a soup bowl. Ladle in 1 1/2 cups soup. Top with fresh chopped basil.

The post White Bean, Sausage and Tortellini Soup first appeared on Camellia Brand.

Tuna White Bean Salad

Aimee Bussells — Fri, 14 Jul 2017 16:28:42 +0000

Ingredients:

14 ounces canned tuna
3 ½ cups cooked, cooled Camellia Brand Great Northern Beans
1 medium red onion, finely chopped
1 cup grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh herbs, such as basil or parsley
Kosher salt
Pepper

Directions:

Drain the canned tuna and add to a large bowl. Add the beans and stir to combine.
Add chopped red onion and halved grape tomatoes to bowl.
In a separate small bowl, whisk together oil, vinegar, and fresh herbs, and salt and pepper to taste.
Pour over salad mixture, and toss gently. Serve with additional chopped fresh herbs.

The post Tuna White Bean Salad first appeared on Camellia Brand.

Great Northern Beans and Ham

user-submission — Mon, 20 Feb 2017 23:02:27 +0000

Ingredients:

1 pound Camellia Brand Great Northern Beans
1 large ham bone
2 cups diced ham
1 large yellow onion, chopped
2 cloves garlic, minced
1 dried red chili pepper
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste

Directions:

In a colander, pick over the great northern beans and discard any misshapen or discolored beans. Rinse well.
Transfer the beans to a large bowl and fill with enough cold water to completely cover the beans. Soak overnight.
When you are ready to cook, drain the beans, and place them in a large stockpot.
Add 6 cups cold water, the ham bone, ham, onion, garlic, chili pepper, and bay leaf and slowly bring to a boil over medium-high heat.
Cover and reduce the heat to medium-low.
Simmer for 6 to 8 hours, stirring occasionally. Add additional water as needed to keep the beans covered by 2 inches of water.
Salt and pepper to taste.
Serve with Buttermilk Cornbread.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

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South Louisiana-Style White Beans & Rice

Aimee Bussells — Tue, 01 Nov 2016 15:53:31 +0000

Ingredients:

1 tablespoon olive oil
1 pound smoked or Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 pound Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
8-10 cups water
1/4 teaspoon cayenne
1 bay leaf
Salt & pepper, to taste
Creole seasoning, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
Hot cooked rice

Directions:

Rinse and sort white beans.
To a large heavy pot over medium heat, add oil.
Add sliced sausage to pot, and sauté for 5 minutes.
Add onions, bell pepper, celery, and garlic to pot, and sauté till soft and translucent.
Add beans, water, cayenne, and bay leaf to pot.
Bring to a boil, reduce heat, and simmer uncovered for 1-2 hours, or until beans are tender. Add additional water as necessary.
For a creamier consistency, mash some beans against the side of the pot.
Add salt, pepper, and creole seasoning to taste.
Just before serving, stir in fresh parsley and green onions, and serve with hot cooked rice.

The post South Louisiana-Style White Beans & Rice first appeared on Camellia Brand.

White Bean & Spinach Soup

Aimee Bussells — Tue, 01 Nov 2016 15:53:30 +0000

Ingredients:

2 tablespoons olive oil
2 onions, chopped (about 3 cups)
3-4 stalks celery, chopped (about 1 cup)
5 cloves garlic, chopped
4 cups vegetable broth
4 cups water
1 pound Camellia Brand Great Northern Beans
3 sprigs fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
8 ounces baby spinach, chopped
1/4 cup lemon juice
1 teaspoon salt

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more.
Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.

The post White Bean & Spinach Soup first appeared on Camellia Brand.

Slow Cooker White Bean & Chicken Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:13 +0000

Ingredients:

1 medium onion, diced
1 1/2 pounds boneless skinless chicken breasts, thighs, or a combination
7 large smoked Hatch chilies, peeled, diced (Can substitute 3 Poblano chilies, roasted, peeled, and diced. See note at bottom on roasting.)
1 (7-ounce) can fire-roasted, peeled, diced green chilies, undrained
4 large cloves garlic, minced
1 pound Camellia Brand Great Northern Beans rinsed and sorted (or can substitute 1 pound Camellia Brand Cannellini Beans)
4 cups chicken broth
1 1/2 tablespoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, optional
1 cup heavy cream or whole milk
2 tablespoons masa (corn flour) or cornmeal
Salt and white pepper to taste
Assorted toppings: Shredded cheese, sour cream, sliced avocado, and chopped fresh cilantro
Warm corn tortillas for serving (optional)

Directions:

Add onion, chicken, Hatch chilies (or Poblano chilies), green chilies, garlic, beans, 3 1/2 cups broth, and spices to a large slow cooker.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender but not falling apart. Add additional broth as necessary.
In a mixing bowl, mix the heavy cream (or milk) with the masa (or cornmeal). Use an immersion blender or whisk to combine thoroughly, and pour the mixture into the slow cooker. Stir well.
Cook for an additional 20 minutes to thicken the chili, and heat thoroughly. Adjust seasoning with salt and white pepper as desired.
Serve with toppings and warm tortillas on the side, if desired.

Notes:

On a scale of 1-5, the spice level of this chili is a 2.

To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange the whole peppers in a single layer on baking sheet. Bake for 30 to 40 minutes, until skins are completely wrinkled and charred, turning occasionally to promote even roasting. Remove pan from oven, transfer peppers to a bowl, and cover bowl tightly with foil or plastic wrap. Keep covered until peppers are cool enough to handle, about 30 minutes. Remove the skin from each pepper by rubbing lightly beneath your fingers. If you are very sensitive, you may wish to wear gloves. Remove and discard the stems and seeds. Cut peppers into quarters lengthwise and chop.

Stovetop Version of White Bean and Chicken Chili

The post Slow Cooker White Bean & Chicken Chili first appeared on Camellia Brand.

Stovetop White Bean & Chicken Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:11 +0000

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
7 large smoked Hatch chilies, peeled, diced (Can substitute 3 Poblano chilies, roasted, peeled, and diced. See note at bottom on roasting.)
1 (7-ounce) can fire-roasted, peeled, diced green chilies, undrained
4 large cloves garlic, minced
1 pound Camellia Brand Great Northern Beans rinsed and sorted (or substitute Camellia Brand Cannellini Beans,)
7-8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts, thighs, or a combination
1 1/2 tablespoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, optional
1 cup heavy cream or whole milk
2 tablespoons masa (corn flour) or cornmeal
Salt and white pepper to taste
Assorted toppings: Shredded cheese, sour cream, and chopped fresh cilantro
Warm corn tortillas for serving (optional)

Directions:

Add oil to a large Dutch oven set over medium-high heat. Add onions and cook until translucent, about 4 minutes.
Add Hatch chilies (or Poblano chilies), green chilies, garlic, beans, 7 cups broth, chicken, and spices. Stir to combine thoroughly.
Bring to a boil. Cover, reduce heat to low, and cook for about 2 hours, stirring occasionally, until the beans are soft but not falling apart. Add additional broth as necessary. If desired, remove and shred chicken, and add back to pot.
In a mixing bowl, mix the heavy cream (or milk) with the masa (or cornmeal). Use an immersion blender or whisk to combine thoroughly, and pour the mixture into the chili. Stir well.
Cook 10 more minutes to thicken the chili, and heat thoroughly. Adjust seasoning with salt and white pepper as desired.
Serve with toppings and warm tortillas on the side, if desired.

Notes:

One a scale of 1-5, the spice level of this chili is a 2.

Slow Cooker Version of White Bean and Chicken Chili

The post Stovetop White Bean & Chicken Chili first appeared on Camellia Brand.

Kid-Friendly Pasta & White Bean Salad

Julie Koppman — Wed, 10 Aug 2016 16:13:19 +0000

Ingredients:

½ pound Dagostino Shell Pasta
1 cup cooked Camellia Brand Great Northern Beans or Navy (Pea) Beans
½ cup yellow and red grape tomatoes, sliced
½ cup cheddar cheese cubes
½ cup raw or cooked broccoli florets
1-2 tablespoons extra virgin olive oil
Salt & pepper to taste

Directions:

Cook pasta according to package directions. Drain and set aside to cool.
Add all ingredients to a large mixing bowl, and toss well. Season to taste.
Serve room-temperature or chilled. Makes a great, high-protein lunchbox meal!

*Note: Learn how to cook beans in advance, for use in recipes.

The post Kid-Friendly Pasta & White Bean Salad first appeared on Camellia Brand.

Slow Cooker Bourbon Maple BBQ Beans

Aimee Bussells — Mon, 23 May 2016 21:31:41 +0000

Ingredients:

2 quarts water
2 tablespoons kosher salt
1 pound Camellia Brand Great Northern Beans, Navy (Pea) Beans, or Pinto Beans, rinsed and sorted
4 cups vegetable stock
1/4 cup bourbon
1/4 cup apple cider vinegar
1/2 teaspoon Liquid Smoke (optional)
1 tablespoon olive oil
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño pepper (about 1 medium pepper)
1/4 cup finely diced green bell pepper
1 tablespoon minced garlic
1 1/2 cups ketchup
2/3 cup dark brown sugar
1/3 cup maple syrup
1/4 cup molasses
1 tablespoon mustard powder (such as Colman’s)
1 tablespoon barbecue rub (such as McCormick Grill Mates Applewood Rub)
1 tablespoon hot sauce

Directions:

In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
To a slow cooker, add beans, vegetable stock, bourbon, apple cider vinegar and Liquid Smoke (if using). Set aside.
In a skillet over medium-high heat, add olive oil and onions and cook, stirring occasionally, until the onions soften and begin to brown around the edges, about 7 minutes. Stir in jalapeño pepper, green bell pepper, and garlic and cook until fragrant, about 4 minutes. Scrape the contents of the skillet into the slow cooker.
Add ketchup, brown sugar, maple syrup, molasses, mustard powder, barbecue rub, and hot sauce to slow cooker. Stir well. Set slow cooker on low for 8 hours. Stir, and cook 2 hours more on high. Serve immediately, or store in refrigerator for up to 1 week.

The post Slow Cooker Bourbon Maple BBQ Beans first appeared on Camellia Brand.

Caesar-Style White Beans

Aimee Bussells — Wed, 09 Dec 2015 20:33:32 +0000

Ingredients:

1 (1 pound) bag of Camellia Brand Cannellini, Great Northern, or Navy (Pea) Beans, cooked and drained
3/4 cup mayonnaise
1 cup grated Parmesan cheese
2 tablespoons Dijon mustard
Juice of two lemons
4 garlic cloves, finely minced
1 teaspoon anchovy paste
1 teaspoon sea or other coarse-grind salt
1 teaspoon freshly ground black pepper
1 bunch fresh parsley, chopped
1 baguette, sliced and toasted, for serving

Directions:

Cook and drain the beans, and allow to cool.
In a large bowl, add mayonnaise, Dijon mustard, lemon juice, anchovy paste, Parmesan cheese, and garlic, mixing well.
Fold in beans, salt, pepper, and chopped parsley — reserving a small amount of parsley for garnish.
Mix ingredients well, but gently, to avoid breaking beans.
Refrigerate for at least one hour, but overnight will produce an even richer flavor.
Serve with slices of a toasted baguette or other hearty bread, and garnish with more chopped parsley.

The post Caesar-Style White Beans first appeared on Camellia Brand.

Stovetop Cajun White Beans

Aimee Bussells — Mon, 28 Sep 2015 21:42:37 +0000

Ingredients:

1 package of Camellia Brand White Bean Flavor Infusion
1 (1-pound) package of Camellia Brand Great Northern Beans, rinsed and sorted
8-10 cups of water
Cooked rice

Directions:

In a heavy pot, add 1 pound Camellia Brand Great Northern Beans, rinsed and sorted, plus 8-10 cups of water.
Bring beans to a boil for 10 minutes.
Stir in White Bean Flavor Infusion.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the White Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Stovetop Cajun White Beans first appeared on Camellia Brand.

Cafe Reconcile’s White Beans and Shrimp

Aimee Bussells — Tue, 21 Apr 2015 20:45:41 +0000

Ingredients:

2 pounds Camellia Brand Great Northern Beans
4 cups chopped onion
2 cups chopped celery
2 cups chopped bell pepper
1/2 cup chopped parsley
3 – 4 cloves garlic, chopped
1 tablespoon thyme
Black pepper, to taste
Dash cayenne pepper
Dash white pepper
Salt, to taste
Chicken stock or water, enough to cover beans
1 1/2 pounds shrimp, peeled and deveined
4 cups heavy cream
Hot white rice

Directions:

Cover beans with water, and soak overnight in the refrigerator.
Drain beans.
In a large heavy pot, combine beans, vegetables, seasonings, and stock or water.
Bring to a boil, reduce heat and simmer covered for 2 – 3 hours, or until beans are tender.
Add shrimp and cream, and simmer until shrimp are cooked and pink, about 5 minutes.
Serve over hot white rice.

Café Reconcile is a nonprofit restaurant, located in the severely distressed Central City neighborhood of New Orleans, which serves as the primary training ground for students seeking to acquire skills in the food service industry. Featuring soul-filled local dishes and some of the city’s lowest prices, Café Reconcile is a destination lunch spot for a wide cross-section of New Orleanians as well as visitors from all across the country.

You can learn more about Café Reconcile at their website and follow them on Facebook, Twitter and Instagram.

The post Cafe Reconcile’s White Beans and Shrimp first appeared on Camellia Brand.

Quick & Easy Pressure Cooker Creole White Beans with Shrimp

Aimee Bussells — Mon, 21 Apr 2014 18:37:42 +0000

Ingredients:

1 pound Camellia Brand Great Northern Beans
2 medium onions, diced
1 clove of garlic, finely chopped
1 rib of celery, diced
1 small green pepper, diced
4 sprigs of parsley, chopped
2 bay leaves
2 cups seafood stock
Water
3 tablespoons vegetable or canola oil
Creole seasoning to taste
1 pound peeled medium Gulf shrimp
Hot cooked rice
French bread
Hot sauce

Directions:

Rinse and sort beans. Cover and soak beans in water for at least 4 hours or overnight.
If using an electric pressure cooker, heat oil in a large heavy pot for this step. If using a stovetop pressure cooker, heat directly in the pressure cooker (use the pressure cooker uncovered). Add onions, and season with Cajun seasoning.
Reduce heat to medium and cook, stirring frequently until onions are translucent, about 5 minutes. Add garlic and cook until fragrant, about 5 minutes; add celery and bell pepper and cook until translucent, about 5 minutes.
If using an electric pressure cooker, transfer the mixture from the pot into the pressure cooker. If using a stovetop pressure cooker, place it directly on the stove.
Drain water off soaked beans and add beans to pressure cooker. Add seafood stock and enough water to just cover beans. Add parsley and bay leaves.
Lock the lid on the pressure cooker. If working with an electric cooker, set it to high pressure according to manufacturer’s instructions, and cook for 15 minutes.
If working with a stovetop pressure cooker, turn heat to high and put the nozzle cover atop nozzle. When cooker comes to full pressure (nozzle cover will begin to rattle), reduce heat to low and set a timer for 15 minutes.
If using an electric pressure cooker, follow manufacturer’s instructions for allowing pressure to dissipate. For a stovetop pressure cooker, allow cooker to stand off of the heat for 5 minutes, then carefully dissipate the steam manually, using long tongs to gently release the pressure away from you.
When pressure has dissipated, stir in shrimp, submerging fully in the hot bean mixture. Re-cover, and let stand until shrimp are fully pink, about 10 minutes.
Serve beans over hot cooked rice, with French bread and hot sauce to taste.

The post Quick & Easy Pressure Cooker Creole White Beans with Shrimp first appeared on Camellia Brand.

White Beans with Spinach Puree

Aimee Bussells — Thu, 02 Aug 2012 19:22:14 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
1 bay leaf
Water
1 cup bread crumbs
4 cloves garlic, finely chopped
1 box frozen chopped spinach, thawed
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and white pepper, to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large, heavy pot, cover beans with water, about 4 cups. Add bay leaf to pot. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 1/2 hours.
Drain beans and set aside, reserving about 3/4 cup of their liquid. Discard bay leaf.
Combine bread crumbs and garlic in a small bowl.
In a separate microwave-safe bowl, heat spinach, and add oregano, thyme, salt and pepper to taste. Purée spinach mixture in a blender or food processor.
Gently combine beans, bread crumbs, spinach puree and reserved bean liquid.
Serve warm.

The post White Beans with Spinach Puree first appeared on Camellia Brand.

White Beans, Greens & Sun-Dried Tomato Crostini

Aimee Bussells — Fri, 22 Jun 2012 21:15:33 +0000

Ingredients:

1 cup Camellia Brand Great Northern Beans
4-6 cups water
1 large onion, chopped
12 whole garlic cloves, peeled
1/2 cup sun-dried tomatoes (not packed in oil)
1/2 cup nonfat plain yogurt
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
8 slices whole grain bread
Assorted greens, well rinsed and coarsely chopped

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large pot, cover beans with water. Add onion and 11 of the garlic cloves; bring to a boil. Reduce heat and simmer for about 1 hour, until beans are tender.
Drain beans, onions, and garlic, reserving bean liquid. Purée bean mixture in food processor, adding some reserved liquid if needed. Season with salt and pepper.
Chop sun-dried tomatoes, and soak for 20 minutes in reserved bean liquid to soften.
Drain tomatoes and fold into bean purée, along with yogurt. Season with salt, pepper, and red pepper.
To assemble, grill or toast bread slices, and rub each slice with a cut garlic clove.
Spread slices with purée and top with chopped greens.

The post White Beans, Greens & Sun-Dried Tomato Crostini first appeared on Camellia Brand.

Camellia’s Dry Herb Blend – Bouquet Garni

Aimee Bussells — Fri, 22 Jun 2012 21:02:41 +0000

Ingredients:

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon whole peppercorns
4 dried bay leaves

Directions:

Blend all ingredients together.

Usage:

Many of the recipes on the old Camellia Bean packages called for “1 bouquet garni.” Spelled out above, this is the seasoning mixture wrapped in cheesecloth and tied with kitchen twine. In a pinch, you can put the herbs in a tea ball instead. This is a traditional Hayward family recipe.

The post Camellia’s Dry Herb Blend – Bouquet Garni first appeared on Camellia Brand.

Bean Soup with Pasta (Pasta e Fagioli)

Aimee Bussells — Thu, 21 Jun 2012 21:09:41 +0000

Ingredients:

5 cups water
1 ¼ cups Camellia Brand Great Northern Beans
1 onion, chopped
1 tomato, chopped
2 celery stalks, sliced
2 cloves garlic, chopped
1/4 pound salt pork, chopped
2 teaspoons instant beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup uncooked Dagostino Birdseye Pasta
Grated Parmesan cheese

Directions:

Rinse and sort beans.
In a Dutch oven, bring water and beans to a boil for 2 minutes. Remove from heat; cover and let stand 1 hour.
Add next seven ingredients to beans. Bring to a boil, then reduce heat, cover, and simmer until beans are tender, about 2 hours.
Add salt and pasta; stir. Cover and simmer until pasta is tender, about 10 – 15 minutes.
Serve sprinkled with cheese.

The post Bean Soup with Pasta (Pasta e Fagioli) first appeared on Camellia Brand.

Camellia’s Famous New Orleans-Style White Beans

Aimee Bussells — Thu, 21 Jun 2012 20:54:13 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
8-10 cups water
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1/2 pound ham or seasoning meat, chopped
Salt and pepper to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In large pot, cover beans with water and bring to a boil.
Meanwhile, in a skillet, heat oil and cook onion, garlic, and ham or seasoning meat. Add contents of skillet to beans in pot, and simmer for 2 hours or until beans are tender. Add more water if needed.
Add salt and pepper to taste. Serve with hot cooked rice, and if desired, top with sautéed shrimp.

The post Camellia’s Famous New Orleans-Style White Beans first appeared on Camellia Brand.