Pinto Beans | Camellia Brand

Refried Pinto Beans with Southwest Pinto Bean Infusion

Christy Parker — Wed, 29 Apr 2026 02:19:50 +0000

Ingredients:

4 teaspoons of canola oil (avocado, grapeseed, or vegetable oil are acceptable)
1/2 cup of finely chopped white onion
3 cups of cooked Camellia Brand® Pinto Beans, with Camellia Brand Southwest Pinto Bean Infusion
1/2 cup of water
1 teaspoon of lime juice

Directions:

In a medium saucepan over medium heat, warm the oil then add the onions, stirring occasionally, until the onions have softened, about 3 to 6 minutes.
Pour in the beans and water. Stir, cover, and cook on medium heat for 5 to 7 minutes. Reduce the heat to low, then use a masher or the back of a fork to mash up about half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 to 5 more minutes, or until thickened.
Remove the pot from the heat and stir in the lime juice. Taste and add more lime juice if necessary. If the beans seem dry, add small splash (1⁄2 teaspoon) of water and stir to combine. Cover until you’re ready to serve.

The post Refried Pinto Beans with Southwest Pinto Bean Infusion first appeared on Camellia Brand.

Make Ahead Pinto Beans

Christy Parker — Fri, 24 Apr 2026 23:47:05 +0000

Ingredients:

1 (1-pound) of package of Camellia Brand® Pinto Beans
8-10 cups of water
1 packet of Camellia Brand Southwest Pinto Bean Infusion

Directions:

Rinse and sort beans.
Add beans to a large, heavy pot. Cover with water, about 2 inches above the top of the beans.
Cover pot, bring to a boil and then remove from heat. Let the pot rest for 1 hour, covered.
Stir in the contents of the Southwest Pinto Bean Infusion Packet, cover, and bring to a boil. Remove cover from pot, reduce heat to low, and simmer until beans are tender, about 1-1 1/2 hours.
Make sure the beans stay submerged, adding more water if necessary.

The post Make Ahead Pinto Beans first appeared on Camellia Brand.

Stovetop Southwest Pinto Beans

Aimee Bussells — Fri, 10 Oct 2025 17:28:18 +0000

Ingredients:

1 (1-pound) package of Camellia Brand® Pinto Beans
1 package of Camellia Brand Southwest Pinto Beans Flavor Infusion
8-10 cups of water

Directions:

In a heavy pot, combine 1 lb. Camellia Brand® Pinto Beans with 8-10 cups water. Boil for 10 minutes.
Stir in Camellia Brand® Southwest Pinto Beans Flavor Infusion seasoning.
Reduce heat, cover, and simmer, stirring occasionally for 1 to 1 1/2 hours or until beans are tender. Ad water, if needed, in 1 cup increments.

The post Stovetop Southwest Pinto Beans first appeared on Camellia Brand.

Chipotle Bean Burrito Bowls

user-submission — Mon, 13 May 2024 01:21:40 +0000

Ingredients:

1 pound Camellia Brand Pinto Beans
3 tablespoons chili powder
2 tablespoons ground ancho chile pepper
2 tablespoons cumin seeds
2 tablespoons olive oil
3 tablespoons kosher salt
3 dried bay leaves
4 cloves garlic
Grilled Vegetables
Green Rice
Sour cream, fresh cilantro, sliced, green onion, lime wedges, and thinly sliced jalapeños, to serve

Directions:

Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover and let stand overnight. Drain beans.
In a large Dutch oven, bring beans and water to cover to a boil; reduce heat, and simmer for 1 hour.
Meanwhile, in a small skillet, heat chili powder, ground ancho chile, and cumin seeds over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Add oil, and remove from heat. Add chili powder mixture, salt, bay leaves, and garlic to beans. Cook over medium-low heat, stirring occasionally, until beans are thickened and very tender, 2½ to 3 hours, adding water as needed to keep beans covered. Discard bay leaves before serving.
Divide bean mixture, Grilled Vegetables, and Green Rice among serving bowls. Top with sour cream, cilantro, green onion, jalapeño, and lime wedges.

This recipe and image are from Taste of the South magazine.

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Bean and Poblano Chile Soup

user-submission — Wed, 24 Apr 2024 17:16:46 +0000

Ingredients:

1 cup Camellia Brand Black Beans, rinsed
1 cup Camellia Brand Pinto Beans, rinsed
1/2-piecewhite onion, divided
4 garlic cloves, divided
2 bay leaves
1 1/2 teaspoons sea salt
2 poblano chiles
1 tablespoon cooking oil
1/3 cup (packed) fresh cilantro, chopped
Olive oil for drizzling
Crumbled cotija cheese for sprinkling
Roasted pepita seeds for garnish

Directions:

Heat 6 cups water in a large saucepan over medium heat and bring to a boil. Add beans, ¼ piece onion, 2 garlic cloves, and bay leaves. Reduce heat to low medium and bring to a simmer. Cook for 15 minutes, add salt and cook for 15 minutes more. Remove from heat and let cool.
Roast poblano chiles over an open flame. Using tongs, turn frequently until most of the chile skin is charred. Transfer to a heat proof container and cover. Let chiles steam for 10 minutes. Remove chiles from container, using the back of a knife or spoon, scrape charred skin off chiles. Slice open, remove stem and seeds. Chop.
Heat cooking oil in a large saucepan over medium heat. Chop remaining ¼ piece of onion and remaining garlic cloves, add to saucepan. Stir until onion begins to soften, add cilantro, roasted poblanos and 4 cups of drained cooked beans and 4 cups bean broth. Stir and bring to a boil. Using an immersion blender, blend until desired consistency. You can use a blender as well by carefully blending in batches. Adjust salt if needed.
Ladle into bowls, drizzle olive oil on top, sprinkle with cotija cheese and top off with roasted pepitas. Serve.

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

The post Bean and Poblano Chile Soup first appeared on Camellia Brand.

Pinto Bean Chili Nachos

Julie Koppman — Thu, 25 Aug 2022 19:42:58 +0000

Ingredients:

1 large bag tortilla chips
1-2 cups prepared Instant Pot Pinto Bean Chili, warmed
1-2 cups shredded Cheddar cheese
1 cup halved grape tomatoes
½ cup chopped fresh cilantro
½ cup chopped green onions
1 avocado, pitted and diced
sour cream

Directions:

Preheat oven to broil.
Spread a single layer of tortilla chips on a sheet pan, and top evenly with dollops of prepared chili and a layer of shredded cheese.
Add another layer of tortilla chips, more dollops of chili, and more cheese.
Place sheet pan under broiler and cook for a minute or two, until cheese is melted and bubbly. Watch carefully, so as not to burn.
Remove nachos from oven, and sprinkle with grape tomatoes, cilantro, green onions, and avocado.
Add a few generous dollops of sour cream, so that nachos can be pulled apart and dipped into the sour cream.

The post Pinto Bean Chili Nachos first appeared on Camellia Brand.

Pinto Bean Chili Burrito Bowl

Julie Koppman — Thu, 25 Aug 2022 19:39:45 +0000

Ingredients:

Prepared Instant Pot Pinto Bean Chili, warmed
Hot cooked rice or quinoa
Grape tomatoes
Avocado slices
Chopped green onions
Prepared Buttermilk Cornbread, warmed

Directions:

For each bowl, ladle warm chili over rice.
Serve with grape tomatoes, avocado slices, a sprinkling of chopped green onions, and a side of cornbread.

The post Pinto Bean Chili Burrito Bowl first appeared on Camellia Brand.

Pinto Bean Chili with Buttermilk Cornbread

Julie Koppman — Thu, 25 Aug 2022 19:38:57 +0000

Ingredients:

Prepared Instant Pot Pinto Bean Chili
Prepared Buttermilk Cornbread

Directions:

Serve chili and cornbread together for a delicious weeknight meal or at a Gameday gathering.

The post Pinto Bean Chili with Buttermilk Cornbread first appeared on Camellia Brand.

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

user-submission — Tue, 27 Jul 2021 22:54:34 +0000

Ingredients:

Enchiladas

Spicy Tomatillo Sauce (recipe follows)
2 (14-ounce) packages Quesadilla Authentic Mexican Melting Cheese, shredded and divided
1 (8-ounce) package Monterey Jack cheese, shredded
24 fajita-size flour tortillas
Pinto Bean Filling (recipe follows)
1 1/2 cups cups crumbled Fresco Authentic Mexican Crumbling Cheese, divided
Fresh cilantro, chopped, for garnish
Red onion, chopped, for garnish

Spicy Tomatillo Sauce

1/4 cup olive oil
12 cloves garlic, grated
2 tablespoons kosher salt
3 pounds tomatillos, husks removed
3 large poblano peppers, divided
3 large jalapeño peppers
1 1/2 cups loosely packed fresh cilantro leaves
1 teaspoon ground cumin

Pinto Bean Filling

1 (1-pound) package Camellia Brand Pinto Peas, rinsed and sorted
2 (32-ounce) cartons reduced-sodium vegetable broth
2 tablespoons olive oil
1 cup sliced red onion (about ¼ inch thick)
4 cloves garlic, minced
3 cups packed chopped fresh kale
1/4 cups water
1 cup reserved Spicy Tomatillo Sauce
3 reserved roasted poblano peppers, chopped
2 teaspoons kosher salt
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika

Directions:

Enchiladas

Preheat oven to 375°.
Spread 1¾ cups Spicy Tomatillo Sauce in the bottom of 2 (13×9-inch) glass baking dishes. Pour remaining sauce in a medium bowl.
In a small bowl, toss together 14 ounces shredded quesadilla cheese and the Monterey Jack cheese.
Brush one side of each tortilla with Spicy Tomatillo Sauce. Working with one at a time, spoon ¼ cup Pinto Bean Filling down the center of the sauce side of tortilla. Sprinkle with about 1 tablespoon shredded cheese mixture. Roll tortilla around filling and place seam-side down in the sauce in the prepared baking dish. Repeat process with remaining tortillas, filling, and cheese mixture until each baking dish contains 12 enchiladas. Spread any remaining Spicy Tomatillo Sauce on top of enchiladas. Cover with foil, and bake until sauce is bubbling, 20 to 30 minutes.
Remove from oven and uncover. Top with remaining 14 ounces shredded quesadilla cheese. Bake until cheese is melted and lightly golden, about 15 minutes more. Sprinkle top of each dish with ¾ cup crumbling cheese. Garnish with cilantro and red onion, if desired.

Spicy Tomatillo Sauce

Preheat oven to 500°. Line a large, rimmed baking sheet with foil.
In a small bowl combine oil, garlic and salt.
Place tomatillos and onion on prepared sheet. Toss with half of the oil mixture. Bake 8 inches from heat for 10 minutes. Remove from oven, turn vegetables, and bake for 8 minutes more. Transfer mixture, along with liquid, to a blender and let stand for 30 minutes.
Using same baking sheet, toss peppers with remaining oil mixture and bake for 10 minutes. Remove from oven and turn peppers. Bake until peppers are blistered, 5 to 9 minutes more. Remove from oven and place peppers in a large resealable plastic bag; let stand until cool enough to handle, about 20 minutes.
When peppers are cool enough to handle, gently remove stems, seeds and skins. Set aside 3 poblano peppers for Pinto Bean Filling.
Add remaining peppers to tomatillo mixture in blender and process until smooth. Add cilantro and cumin and process until blended. Set aside 1 cup Spicy Tomatillo Sauce for Pinto Bean Filling.

Pinto Bean Filling

In a medium Dutch oven, add beans and cover with 2 inches water. Bring to a boil over high heat. Remove from heat, cover with lid, and let stand for 1 hour. Drain beans and return them to Dutch oven; add vegetable broth. Bring to a boil over medium-high heat; reduce to a simmer and cook, covered, until beans are tender, about 1 hour and 30 minutes.
Drain beans, reserving 1 cup liquid, and remove from Dutch oven. Place 2 cups beans and 1 cup reserved liquid in the container of a blender; process on medium-low until smooth, about 1 minute.
In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook until tender, about 4 minutes. Add kale and ¼ cup water; cook until kale is wilted, 2 to 3 minutes.
Stir in cooked beans, reserved Spicy Tomatillo Sauce, reserved chopped poblanos, salt, chili powder, cumin, paprika and blended beans. Cook until kale is slightly tender, about 4 minutes more. Use immediately or let cool and store in an airtight container in refrigerator until ready to use.

The post Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa first appeared on Camellia Brand.

Instant Pot Pinto Bean Chili

Amanda Ladner — Mon, 26 Apr 2021 22:01:12 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
4 cups water
2 tablespoons oil
1 large onion, diced
1 orange bell pepper, diced
3 cloves garlic, chopped
1 pound ground turkey or beef
1/2 teaspoon kosher salt
2 tablespoons chili powder
1 teaspoon cumin
1-2 teaspoons smoked paprika
1 teaspoon oregano
1 (14-ounce) can fire-roasted diced tomatoes
2 tablespoons tomato paste
3 1/2 cups chicken broth
Hot sauce

Optional toppings:

shredded cheddar cheese, sour cream or Greek yogurt, green onions, jalapenos, and avocado

Directions:

Rinse and sort beans.
Add beans and 4 cups water to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 5 minutes at high pressure. (While beans are quick-soaking, chop veggies and measure spices.)
When the timer beeps, allow pressure to release naturally for 12 minutes. Then, carefully turn the valve to venting. Uncover, drain beans, and set aside. Wipe clean the bottom of the Instant Pot, and put it back into place.
Press the Sauté button and add oil. Add chopped onion and bell pepper, and cook till soft. Stir in chopped garlic.
Add ground turkey or beef and sauté, breaking up the meat with a spoon and cooking until no longer pink. Scrape up any browned bits at the bottom of the pot. Press cancel to turn off the Sauté function.
Add salt and spices, and stir well.
Add drained beans, diced tomatoes, tomato paste, and chicken broth. Stir well.
Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 20 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for 20 minutes. Then carefully turn the valve to venting.
Uncover and stir. Season to taste, and add hot sauce if desired.
Serve hot with optional toppings.

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

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.

The post Any Bean Aquafaba first appeared on Camellia Brand.

Soup Beans

Aimee Bussells — Wed, 01 Jan 2020 18:11:29 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
5 slices bacon, roughly chopped
1 small yellow onion
½ cup chopped carrot
½ cup chopped celery
5 cloves garlic, minced
8-10 cups water or broth
1 bay leaf
Hot sauce to taste
Salt to taste
Pepper to taste

Directions:

Rinse and sort beans.
In a large heavy pot, cook bacon over medium heat until crispy. Remove bacon to a paper-towel lined plate.
To bacon drippings in pot, add onion, carrot and celery. Stir and cook about 5 minutes, till vegetables are soft. Add garlic, and cook another 1 minute.
Add beans, water or broth, and bay leaf to pot. Bring to a boil then reduce heat and simmer, partially covering the pot for 2 hours, or until beans are soft. Add more water or broth as needed.
When beans are tender, remove bay leaf. Add hot sauce, salt and pepper to taste.
Serve topped with crumbled bacon.

The post Soup Beans first appeared on Camellia Brand.

Instant Pot Refried Beans

Aimee Bussells — Mon, 01 Apr 2019 21:04:28 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
1 tablespoon olive oil
1 yellow onion, roughly chopped
1/2 jalapeño, seeded and chopped
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
6 cups water or no-sodium broth
Salt, pepper, and ground cumin to taste
Shredded Mexican-blend cheese (optional)

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add onion and jalapeño, and sauté for 1-2 minutes. Add garlic and sauté for 1 minute.
Add the beans, cumin, and water or broth to the Instant Pot. Stir well. Twist to lock the lid, and turn the valve to sealing.
Use Manual mode to cook at high pressure for 45 minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid and stir well. Add salt, pepper and additional cumin to taste.
Strain beans and reserve excess liquid. Mash or process the beans, adding the reserved liquid as needed to attain desired consistency.
Serve hot, topped with cheese.

Tips:

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 Refried Beans first appeared on Camellia Brand.

Creole Pinto Beans and Greens Soup

user-submission — Fri, 15 Feb 2019 22:08:55 +0000

Ingredients:

2 lbs Camellia Pinto Beans, rinsed and picked
2 tbs neutral oil, (I used grape seed oil)
2 cups parsnips, diced
2 cups carrots, diced
1 cup celery, diced
3 cups leeks, sliced, soaked, removed from water and dried
2 tbs garlic, minded
1 1/2 cups white vermouth, extra-dry
16 cups water
2 tbs Creole seasoning
1 1/2 tsp oregano leaves, dry
1 1/2 tsp salt, dry
1 tsp marjoram leaves, dry
1 tsp ground black pepper
8 cups baby turnip greens (packaged)
8 cups baby kale (packaged)
1/3 cup Tabasco (or other cayenne hot sauce)

Directions:

In a large stockpot, over medium heat, add the oil.
Add the carrots, parsnips and celery, stir to coat with oil.
Cover pan and allow to simmer for about 6 minutes.
Add the leeks, stir to combine, cover and cook for 3 minutes.
Add the garlic, stir to combine, cover and cook for 1 minute.
Add the vermouth and allow to simmer for 5 minutes.
Add the beans and water stir to combine.
Add the Creole seasoning, oregano, salt, marjoram and black pepper, stir to combine.
Bring to a boil for about 10 minutes; reduce heat to simmer and continue to cook until the beans are softened (about 1½ hours).
Add the greens and the Tabasco sauce.
Stir to combine and simmer until the greens are softened (about 15 minutes).
Serve hot.

The Saucy Southerner is a blogger and member of the Meatless Monday community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Creole Pinto Beans and Greens Soup first appeared on Camellia Brand.

Pinto Bean Calas (Rice Fritters)

user-submission — Tue, 17 Jul 2018 22:23:43 +0000

Ingredients:

2 cups cooked rice
¼ cup cooked Camellia Brand Pinto Beans
4 green onions, thinly sliced
2 tablespoons cilantro, chopped
¼ teaspoon cumin
¼ teaspoon salt
½ cup flour
2 teaspoons baking powder
2 eggs
2 teaspoons hot sauce
2 quarts in a 5 quart potoil for deep frying

Directions:

Mix together rice, pintos, green onions, and cilantro.
Mix together all dry ingredients.
Combine the rice mixture with the dry ingredients, mixing well.
Add 2 eggs and hot sauce and mix until you have a thick batter.
Using two spoons, form Calas into oval shapes and drop into the hot oil.
Brown on both sides then drain thoroughly.
Serve with a dipping sauce if desired.

The post Pinto Bean Calas (Rice Fritters) first appeared on Camellia Brand.

Pinto Beans and Rajas de Chiles Empanadas

user-submission — Thu, 19 Apr 2018 15:09:07 +0000

Ingredients:

EMPANADAS

1 cup cooked, cooled Camellia Brand Pinto Beans
1/4 cup roasted red peppers, drained, chopped
1/4 cup rajas
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Chihuahua (quesadilla) cheese
1/4 cup shredded Oaxaca cheese
Store-bought frozen empanada dough for baking

RAJAS

8 fresh poblano chiles
1/4 cup canola oil
1 large white onion, thinly sliced
1/2 teaspoon kosher salt
2 tablespoons Worcestershire sauce
Juice of 1 lime

Directions:

Pre-heat oven to 400°F.
Place whole poblano peppers on lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting. Remove peppers from oven.
Add charred poblano peppers to a plastic storage bag and seal, or to a bowl and cover. Allow poblanos to steam for about 10 minutes to loosen the skins.
When poblanos are cool enough to handle, use a towel or fork to remove and discard skins.
Cut poblanos open lengthwise, removing and discarding seeds, stem, and white membrane. Thinly slice peppers into strips.
Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium. Add poblano strips, salt, and cook, stirring occasionally, until hot, about 5 minutes.
Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Set aside to cool. Reserve 1/4 cup for use in empanadas, and refrigerate or freeze the remainder.
To assemble empanadas: Defrost dough in the refrigerator.
Pre-heat oven to 375°F. Spray cookie sheet with cooking spray. In a small bowl, combine cooked pinto beans, roasted red peppers, rajas, cilantro, and cheeses.
Spread dough out slightly using a roller. Place 1-2 tablespoons of filling in center of dough. Brush edges with egg wash, and fold dough over filling to form a half circle; seal edges by crimping or pressing with fork. Transfer to greased baking sheet and brush with egg wash if desired.
Bake until golden brown, about 18-20 minutes, when internal temperature reaches 165°F.
Serve warm empanadas with with Spicy Avocado Crema.

The post Pinto Beans and Rajas de Chiles Empanadas first appeared on Camellia Brand.

Instant Pot Pinto Beans & Ham Hocks

Aimee Bussells — Mon, 16 Apr 2018 20:41:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
1 large smoked ham hock
1 large yellow onion, finely chopped
2 large cloves garlic, minced
2 dried red chile peppers, or ¼ teaspoon red chile flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups water or chicken broth
1 bunch green onions, chopped

Directions:

Rinse and sort pinto beans.
Add ham hock & beans to Instant Pot with onion, garlic, chiles, salt, pepper, and water or broth. Twist to lock the lid, and turn the valve to sealing.
Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes.
Turn the valve to venting. Unlock lid, and remove ham hocks with tongs. Discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
If desired, to make beans creamier, put a ladle or two into a small bowl, and mash with a potato masher or fork. Stir back into the pot. Serve sprinkled with green onions.

Instant Pot Pinto Beans Cooking Tips:

Refrigerate beans overnight. The next day, the liquid will have thickened, and fat can be removed from the surface.
Reheat beans by the bowlful in the microwave, or in a saucepan on top of the stove over medium heat until steaming.
Freezes well.

Recipe adapted from the stovetop version featured in the cookbook Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Instant Pot Pinto Beans & Ham Hocks first appeared on Camellia Brand.

Frijoles de la Olla (Mexican Bean Stew)

user-submission — Thu, 08 Mar 2018 23:04:52 +0000

Ingredients:

2 pounds Camellia Brand Pinto Beans, rinsed and drained
14 cups water
2 tablespoons olive oil
1/2 medium onion, sliced in 2 pieces
5 garlic cloves
2-3 teaspoons sea salt
Pico de gallo, for serving
Bolillo (French bread), for serving

Directions:

Combine beans and water in a 6-quart heavy bottomed pot or clay pot. Stir in olive oil, onion pieces, garlic cloves and salt. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender. Adjust salt as needed.
Serve as a main dish with pico de gallo and bolillo (French bread).

Cook’s Note: If your pot releases too much steam during the cooking process, avoid loss of liquid by adding 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 de la Olla (Mexican Bean Stew) first appeared on Camellia Brand.

Frijoles De Olla (Mexican Pot Beans)

user-submission — Thu, 08 Mar 2018 23:04:39 +0000

Ingredients:

1 pound Camellia Brand Pinto Beans or Camellia Brand Black Beans
1 cup diced onion
1/2 cup fresh chopped cilantro, loosely packed
1/2 of one jalapeño pepper, seeds removed
1/4 tsp dry oregano
3/4 tbsp kosher or coarse sea salt
2 tbsp olive oil
8 cups water

Directions:

Rinse the beans in cold water and drain.
In a medium pot combine all the ingredients. Bring the water to a boil. Reduce the heat, cover and simmer for 2 hours or until beans are soft.
To get the beans to a creamy consistency, continue cooking for 30 to 45 more minutes or until the liquid gets creamy. Slide the pot cover around 1/4 inch to let steam out and stir occasionally.
Serve with queso fresco as a soup, side dish or cold with green salads or quinoa.

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.

The post Frijoles De Olla (Mexican Pot Beans) first appeared on Camellia Brand.

Enfrijoladas

user-submission — Thu, 08 Mar 2018 23:04:27 +0000

Ingredients:

4 cups cooked Camellia Frijoles de Olla
12-16 corn tortillas
2 pounds chicken breast cooked and shredded
Queso fresco to taste
Sour cream to taste
4 tbsp oil

Directions:

1. In a blender or food processor, puree the cooked beans to a creamy texture. Add liquid from cooked beans, water or chicken stock if needed to make a thin pourable puree.

2. In a sauce pan, combine 3 cups of pureed beans and warm. Reserve one cup of the pureed beans.

3. In a skillet, heat oil and lightly fry each tortilla for 10 seconds on each side. Use tongs to remove from skillet and dip into the pureed beans mixture, place flat on a baking dish, fill the center with chicken and bean mixture, and roll.

4. Place rolls into an oven-safe baking dish in a row and top with the rest of the pureed beans. Drizzle with sour cream and top with queso fresco. Serve two to four per order.

Tips:

Make a red or green Mexican hot sauce to go along with the cheese and sour cream, garnish with fresh cilantro. Add chilled frijoles de olla to any salad as a garnish.

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.

The post Enfrijoladas first appeared on Camellia Brand.

Chipotle Bean Dip

user-submission — Thu, 08 Mar 2018 23:04:03 +0000

Ingredients:

3 cups of room temperature or hot cooked Frijoles de Olla
1 cup bean cooking liquid
2 chipotle peppers in adobo
Tortilla chips
Queso fresco to taste

Directions:

Place cooked beans in a blender or food processor with 1 cup of bean cooking liquid.
Add one or two chipotle peppers in adobo and blend to a desired texture.
Serve in a bowl with tortilla chips and crumbled queso fresco.

*Chiles chipotle en adobo come canned and are available at supermarkets.

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.

The post Chipotle Bean Dip first appeared on Camellia Brand.

Frijoles Borrachos (Drunken Beans)

user-submission — Thu, 08 Mar 2018 23:03:50 +0000

Ingredients:

3 cups Camellia Brand Pinto Beans, rinsed and soaked overnight
12 cups water
12 ounces dark Mexican beer
1 pound bacon, chopped
1 small onion, chopped
2 large garlic cloves, minced
Salt to taste
1 Serrano pepper, seeded, deveined and chopped
2 Roma tomatoes, chopped
1/2 cup fresh cilantro, chopped
Corn tortillas

Directions:

Combine beans, water and beer in a large pot; bring to a boil. Reduce heat to low. Cover and simmer for 1 1/2 hours.
Fry bacon and onion in a medium-sized frying pan over medium heat. Cook until bacon is crispy.
Add garlic, salt, Serrano pepper, and bacon and onion mixture to the beans. Simmer beans for 1 additional hour.
Remove beans from heat. Stir in chopped tomatoes and cilantro, and serve with warm corn tortillas.

The post Frijoles Borrachos (Drunken Beans) first appeared on Camellia Brand.

Slow Cooker Cheesy Refried Bean Dip

Aimee Bussells — Thu, 04 Jan 2018 15:36:00 +0000

Ingredients:

Basic Slow Cooker Refried Pinto Beans
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 packet taco seasoning
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack cheese

Directions:

Make Basic Slow Cooker Refried Beans, draining the liquid and mashing the refried beans in the bottom of the slow cooker.
To the refried beans in the slow cooker, add softened cream cheese, sour cream, taco seasoning, 1 cup sharp Cheddar cheese and 1 cup Monterey Jack cheese. Mix well and smooth the surface.
Top with remaining 1 cup sharp Cheddar cheese and 1 cup Monterey Jack cheese.
Cover and cook on high for 1-2 hours, or until heated through. Serve with tortilla chips or as a taco filling.

The post Slow Cooker Cheesy Refried Bean Dip first appeared on Camellia Brand.

Vegetarian Pinto Bean Chili

user-submission — Fri, 15 Dec 2017 22:03:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
7 cups water
1 teaspoon corn oil
3 bay leaves
1 teaspoon black pepper
1/2 medium yellow onion, chopped
1.25 oz. original chili seasoning mix
8 oz. tomato sauce
1 can (14.5 oz.) tomatoes, diced, no salt
1 tablespoon garlic powder
1 teaspoon salt

Directions:

Add first six ingredients to a large stock pot.
Bring to boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender.
Drain water (reserving about 1 cup in pot).
Remove bay leaves.
Stir in remaining ingredients. Heat on medium for five minutes.
Garnish with jalapeno, sour cream and/or shredded cheddar cheese
Serve with crackers or cornbread.

Rekaya Gibson is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Vegetarian Pinto Bean Chili first appeared on Camellia Brand.

Cassoulet

user-submission — Thu, 07 Dec 2017 21:47:25 +0000

Ingredients:

2 smoked ham hocks
1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
Salt and freshly ground pepper, to taste
2 pounds Camellia Brand Pinto Beans, rinsed and soaked overnight
8 ounces salt pork, with skin attached
1 pound smoked Andouille sausage, cut into 4-inch pieces
1 carrot, unpeeled, cut into 3-inch sections
1 medium onion, quartered
1 whole head garlic, cut in half crosswise
1 large tomato, diced
1 bouquet garni (recipe below)
2 quarts + 2 cups chicken stock
1 tablespoon olive oil
1/4 cup fresh bread crumbs

Bouquet Garni

4 sprigs parsley
3 small celery stalks
2 sprigs thyme
1 bay leaf
6 whole cloves

Directions:

Place the ham hocks and pork shoulder cubes in a medium bowl and season lightly with salt and pepper; cover and refrigerate overnight
In a separate large bowl, cover the dried beans with at least 3 inches water and soak overnight.
The next day, in a medium saucepan over medium-high heat, add enough water to cover the salt pork by 2 inches and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, until the salt pork is supple. Drain, cool and set the salt pork aside.
Drain the beans, rinse, and set them aside.
In a large Dutch oven, heat the olive oil over medium-high heat.
Add half the seasoned pork cubes and cook 10 minutes, until lightly browned; transfer to a plate. Repeat with the remaining pork cubes and set aside. Add the ham hocks to the Dutch oven and brown them lightly.
Add the Andouille sausage, carrots, and onions to the pot and cook over medium heat for 7 minutes, stirring occasionally, until the onions are golden. Add the cut head of garlic and the diced tomato, and cook for 1 minute, stirring constantly.
To make the Bouquet Garni: Gather the ingredients together in a piece of cheesecloth, and tie with butcher’s twine.
Pour in 2 quarts chicken stock to the pot and add the bouquet garni, cloves, boiled salt pork, the browned pork cubes, and the beans. Bring to a boil over high heat, then cover the pot with a tight fitting lid, and reduce the heat to medium-low. Simmer for 2 hours, stirring occasionally.
Remove from the heat and discard the cut garlic and bouquet garni.
Preheat oven to 325°F.
Add the remaining 2 cups chicken stock to the Dutch oven, and season with salt and pepper. Bake the cassoulet, uncovered, for 1 1/2 hours.
Reduce the temperature to 275°F. Gently stir the skin that has formed atop the cassoulet. Sprinkle with the bread crumbs, and bake for 1 additional hour, uncovered, until a rich brown crust has formed on the surface.
Remove from the oven and let rest for at least 20 to 30 minutes before serving.

From Dinner Deja Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2017).

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 Cassoulet first appeared on Camellia Brand.

Classic Oven-Baked Beef & Pinto Bean Tacos

Aimee Bussells — Mon, 16 Oct 2017 21:59:56 +0000

Ingredients:

10-12 hard taco shells
2 teaspoons vegetable oil
1/2 cup diced onion
3 garlic cloves, minced
1 lb. ground beef or ground turkey
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 1/2 teaspoons ground cumin
1/2-1 teaspoon salt
1 teaspoon black pepper
1/2 cup water
1-2 cups cooked Camellia Brand Pinto Beans
2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded lettuce
1 jar of your favorite salsa
1 container of sour cream

Directions:

Preheat oven to 400 degrees. Arrange the taco shells inside a 9″x13″ baking dish.
Heat oil in a large skillet over medium-high heat. Add onion, garlic and ground meat, breaking it up with a spoon, and cooking for 5-8 minutes until browned.
Add chili powder, garlic powder, onion powder, oregano, smoked paprika, cumin, salt, pepper, 1/2 cup water and cooked pinto beans, and simmer for a few minutes.
Divide meat & bean mixture among taco shells and top with all of the cheese.
Bake for 10 minutes or until cheese is melted and taco shells are lightly browned. Remove from oven.
Top tacos with lettuce, salsa and sour cream, and serve immediately.

The post Classic Oven-Baked Beef & Pinto Bean Tacos first appeared on Camellia Brand.

Slow Cooker Shredded Pork & Pinto Tacos

Aimee Bussells — Mon, 16 Oct 2017 21:59:33 +0000

Ingredients:

1 lb. pork shoulder
1 (1-pound) package Camellia Brand Pinto Beans
6 ounces beer or chicken broth
1 (15-ounce) can fire-roasted tomatoes
6 cloves garlic, minced
1-2 jalapeño peppers, minced, or to taste (Remove ribs and seeds for less heat or omit peppers entirely based on your preference.)
1 medium onion, chopped
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1 tablespoon taco seasoning
1 teaspoon salt
1 1/2 cups water
12 small corn or flour tortillas
Toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños

Directions:

Rinse and sort beans.
Place pork shoulder in a slow cooker. Add pinto beans, beer or chicken broth, tomatoes, garlic, jalapeños, onion, chili powder, cumin, cayenne, taco seasoning, salt and 1 1/2 cups water.
Cook on low heat for 6-8 hours or high heat for 4-6 hours.
Remove lid at end of cooking time and shred pork using two forks directly in the slow cooker. If there’s too much liquid, continue to cook with cover off for a little while. If it’s too dry, add more water.
Warm tortillas by wrapping several in aluminum foil and heating in a 350° oven for 15-20 minutes. Or warm individual tortillas over a gas burner, using tongs to flip and heat each side.
Add pork and bean mixture to warmed tortillas and add toppings as desired. Serve immediately.

Recipe adapted from Pinch of Yum.

The post Slow Cooker Shredded Pork & Pinto Tacos first appeared on Camellia Brand.

Hot 7-Layer Dip with Andouille & Bacon

user-submission — Wed, 20 Sep 2017 19:06:55 +0000

Ingredients:

Toppings

1 tablespoon extra virgin olive oil
1/2 pack of thick cut bacon, diced
1/2 lb. fresh Andouille sausage, casing removed
1 1/2 cups sharp Cheddar cheese, grated
1 cup pickled jalapeños, drained
1 1/2 cups shredded Monterey Jack cheese, grated
1 cup shredded Mexican Style Four Cheese Blend
Cooking spray
Chopped green onions
Additional toppings to taste, such as sour cream and guacamole

Refried Beans

3 cups cooked Camellia Brand Pinto Beans
3 tablespoons extra virgin olive oil
1/2 teaspoon Creole seasoning
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 – 1/4 cup bean cooking liquid or water

Directions:

Add 1 tablespoon of oil to a frying pan over medium heat. Add diced bacon and cook until crispy. Remove cooked bacon and set aside on paper towel to drain.
Add Andouille sausage to bacon grease in frying pan and cook until browned, around 15 minutes. Remove cooked sausage and set aside on paper towel to drain.
Spray slow cooker with cooking spray.
To make the refried beans, add 3 tablespoons of oil, cooked pinto beans and spices to the bowl of a food processor and process until smooth, adding bean cooking liquid or water as necessary. Spread bean mixture in bottom of slow cooker.
On top of bean mixture, add layers of sharp Cheddar cheese, drained pickled jalapeños, Monterey Jack cheese, Andouille sausage, bacon and Mexican cheese blend.
Cover with slow cooker lid and cook on low for 1 1/2 – 2 hours.
Remove lid and garnish with chopped green onions.
Serve with sour cream, guacamole and tortilla chips.

Lisa, the Creole Contessa food blogger, is a California girl who spent childhood summers in Louisiana with her late grandmother. Her goal is to take her family’s traditions and love of cultural foods and put a Creole spin on them.

The post Hot 7-Layer Dip with Andouille & Bacon first appeared on Camellia Brand.

Pinto Beans & Ham Hocks

user-submission — Fri, 03 Mar 2017 15:51:19 +0000

Ingredients:

1 pound Camellia Brand Pinto Beans
1 large smoked ham hock
1 large yellow onion, finely chopped
2 cloves garlic, minced
2 dried red chili peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 small spring onions, chopped

Directions:

Place the beans in a bowl or stockpot with enough water to cover, and soak overnight.
When you are ready to cook, drain the beans, rinse and discard any misshapen or discolored beans, and then put them in a stockpot with 12 cups cold water.
Add the ham hock, onion, garlic, and chili peppers. Season with salt and pepper.
Bring to a boil over medium-high heat, then cover and reduce the heat to medium-low.
Simmer for 3 hours, stirring occasionally, or until the beans are tender and the ham falls from the bone. For a thicker and richer broth, you may choose to simmer on low heat for 6 hours.
You may remove and discard the bone, or leave it in the beans for added flavor. Adjust the seasonings to taste.
Garnish with chopped fresh spring onions.

Note from the author:

The longer you cook your pinto beans, the thicker the sauce or “gravy” will become. I find it best to cook them a day or two before you plan to serve them, and refrigerate until you are ready to reheat and serve. This guarantees a thick, rich pot of beans.

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

The post Pinto Beans & Ham Hocks first appeared on Camellia Brand.

Pinto Beans with Swiss Chard and Vegan Chorizo

user-submission — Wed, 15 Feb 2017 22:11:53 +0000

Ingredients:

1 lb Camellia Pinto Beans
3 bay leaves
4 cloves garlic
10 cups water
1 organic onion, chopped
1 tbs garlic, chopped
1 tsp salt
1/2 tsp pepper
2 bunches Swiss Chard, cut into thin threads
2 vegan chorizo, cut lengthwise and then into 1” pieces
1 tsp cumin
1 tsp smoked paprika
1 tsp sweet paprika
Olive oil

Directions:

Rinse and drain the pinto beans. Put them in a large heavy pot with 10 cups of water, the bay leaves and the cloves of garlic. Bring to a boil, and cook for 10 minutes.
Lower the temperature, and simmer the beans for 1-1/2 hours, until soft. Drain the beans and reserve the water they were cooked in.
In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic.
Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted.
Add the beans back in, along with the salt, pepper, cumin, and paprikas. Simmer for 10 minutes, stirring regularly, and adding the reserved water to get the consistency you want.
Adjust the spices according to taste.

Bhavani Jaroff is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Pinto Beans with Swiss Chard and Vegan Chorizo first appeared on Camellia Brand.

Southwestern Pinto Bean Soup

user-submission — Wed, 15 Feb 2017 22:05:23 +0000

Ingredients:

4 cups Camellia Pinto Beans, cooked
2 T Canola oil
1/2 cup onions, chopped
4 clovers garlic, minced
2 tsp taco seasoning
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4-6 cups vegetable stock
1 cup frozen corn

Directions:

Heat a large pot over medium heat. Add oil, onion, garlic, bell peppers, and a pinch of salt and pepper, and stir to combine.
Continue to cook for 4-5 minutes, stirring often, until the vegetables are soft.
Add two teaspoons of taco seasoning and stir well.
Add vegetable stock and stir. Start with 4 cups and then increase if you prefer a soup with more broth. Increase heat and bring to a boil.
Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
Simmer covered for 30 minutes.
Serve soup with additional toppings such as: pepper-jack cheese, avocado, tortilla chips or cornbread.

Kelly Walton is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Southwestern Pinto Bean Soup first appeared on Camellia Brand.

Pinto Beans in Olive Oil

user-submission — Tue, 31 Jan 2017 22:01:15 +0000

Ingredients:

2 cups Camellia Pinto Beans
1 large onion,cubed
3 cloves garlic
1 small carrot, diced
1 small potato, diced
1/2 cup extra virgin olive oil
1 tbs tomato paste
1 lemon
1 tbs sugar
2 1/2 cups water
Salt

Directions:

Soak the dried pinto beans for 2 hours in cold water in a pot.
Bring the pot to the boil, do not cover the pot and simmer for about 10 minutes. Make sure the beans become do not become tender.
Drain and rinse the cooked beans under cold water and set them aside.
Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes.
Stir in the tomato paste and sugar, season with salt. Combine well.
Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
Bring the pot to the boil; then turn the heat to low, cover the pan.
Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt if needed.
Serve at room temperature or cold, garnished with chopped parsley and wedges of lemon by the side. Alternatively garnish it with fresh arugula leaves and shredded parmesan.

Asli Mutlucan is a Meatless Monday ambassador from Bronxville, NY. This recipe for Pinto Beans in Olive Oil is inspired by the cultural exchange of the Mediterranean basin.

The post Pinto Beans in Olive Oil first appeared on Camellia Brand.

Easy Refried Beans

Aimee Bussells — Thu, 20 Oct 2016 16:44:50 +0000

Ingredients:

3 cups cooked Camellia Brand Pinto Beans
2-3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
A few drops of liquid smoke
1/2 cup vegetable broth
2 tablespoons chopped fresh cilantro
Kosher salt to taste
Tortilla chips
Optional toppings: additional chopped cilantro, chopped red onion, and chopped green onion

Directions:

Heat oil in a large pan over medium heat.
Add chopped onion and cook until soft and translucent, about 5 minutes.
Add garlic, cumin, chili powder and liquid smoke, and sauté for a minute or two.
Add beans, and if they are a bit dry, add vegetable broth as needed. Stir and mash the beans with a bean or potato masher, so that they are no longer whole. Continue to mash beans until the consistency is as chunky or as smooth as you prefer. Add more vegetable broth as often as needed during the mashing process.
Add kosher salt to taste, and stir in chopped cilantro.
Serve with tortilla chips and optional toppings.

The post Easy Refried Beans first appeared on Camellia Brand.

Basic Slow Cooker Refried Beans

Aimee Bussells — Sun, 02 Oct 2016 18:44:22 +0000

Ingredients:

3 cups Camellia Brand Pinto Beans, soaked
1 yellow onion, roughly chopped
1/2 jalapeño, seeded and chopped
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
8-9 cups water or no-sodium broth
Water as needed
Salt, pepper, and ground cumin to taste
Shredded Mexican-blend cheese (optional)

Directions:

Add the soaked beans, onion, jalapeño, garlic, cumin, and water or broth to slow cooker.
Cook on high for 8 hours, adding water if necessary.
When the beans are fully cooked, strain them and reserve the liquid. Mash or process the beans, adding the reserved water as needed to attain desired consistency.
When serving, top with cheese.

The post Basic Slow Cooker Refried Beans first appeared on Camellia Brand.

Kid-Friendly Refried Beans

Aimee Bussells — Sat, 01 Oct 2016 18:35:57 +0000

Ingredients:

1 1/2 cups Camellia Brand Pinto Beans, soaked
Water or no-sodium chicken or vegetable broth, as needed
2 cloves garlic, finely chopped
1 tablespoon olive oil
1/4 cup chopped yellow onion
1/8 teaspoon ground cumin
Salt and pepper

Directions:

Add soaked beans to a pot. Cover with water or broth.
Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally, until tender (about 1 1/2 hours).
When beans are almost done, sauté onions and garlic in oil, about 5 minutes, until onions are clear.
Mash or process half of the cooked beans; add mash to onion and garlic. Add a little water or broth to the pan if bean mixture is too thick.
Sauté mixture for 10 minutes, stirring frequently.
Add cumin and remaining beans and continue cooking until warm.
Add salt and pepper to taste.

The post Kid-Friendly Refried Beans first appeared on Camellia Brand.

Fresh Two-Bean Salsa

Aimee Bussells — Mon, 29 Aug 2016 14:53:58 +0000

Ingredients:

2 cups cooked Camellia Brand Black Beans
2 cups cooked Camellia Brand Pinto Beans
1 cup fresh corn kernels
1/2 cup minced red onion
1/2 cup minced green bell pepper
1/2 cup minced fresh cilantro
1 tablespoon minced garlic
3 tablespoons freshly squeezed lime juice
1/4 cup olive oil
Creole or Cajun Seasoning to taste
1 tablespoon cumin

Directions:

Combine all ingredients in a glass bowl, blending thoroughly. For best results, cover and refrigerate for 12 hours or overnight before serving.

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

The post Fresh Two-Bean Salsa first appeared on Camellia Brand.

Smoked Chicken & Black Bean Enchilada Casserole

Aimee Bussells — Mon, 29 Aug 2016 14:53:50 +0000

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
2 cups cooked Camellia Brand Pinto Beans
2 cups cooked Camellia Brand Black Beans
2 cups fresh or frozen corn kernels
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
Creole or Cajun seasoning to taste
1 small, store-bought, smoked or regular rotisserie chicken, shredded, (skin and bones discarded or reserved for another use)
1 (4-ounce) can diced green chiles
1 (16-ounce) container sour cream
1 (10-ounce) can enchilada sauce (spicy or mild)
2 tablespoons freshly squeezed lime juice
1/3 cup chopped fresh cilantro
15 (6-inch) corn tortillas
2 cups shredded Cheddar cheese or Cheddar-Monterey Jack blend

Directions:

Preheat oven to 375ºF.
Add oil to a large skillet over medium-high heat. Add onion and cook until translucent. Add beans, corn, chili powder, cumin, and Creole or Cajun seasoning to taste. Add chicken, and stir to incorporate. Add green chiles, and cook until heated through. Remove from heat and set aside.
In a medium bowl, combine sour cream, enchilada sauce, Creole or Cajun seasoning to taste, lime juice and cilantro.
Spray a 9-x-13-inch baking dish with nonstick spray. Place 5 tortillas on the bottom, breaking them up and overlapping as necessary to cover the bottom of the baking dish. Spread 1/3 of the chicken-bean mixture over tortillas. Top with 1/3 of sour cream mixture, dropping it in small dollops all over, then carefully spreading it over the chicken-bean mixture with a spatula. Repeat the tortillas/chicken-bean mixture/sour cream mixture layers two more times (for 3 total layers). NOTE: For the final layer, reverse the order of the chicken-bean mixture and the sour cream mixture, so that the chicken mixture is on top.
Cover casserole with foil, and bake for 25 minutes.
Remove foil, top with shredded cheese, and bake for 10 more minutes, uncovered.

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

The post Smoked Chicken & Black Bean Enchilada Casserole 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.

Slow Cooker Charro Beans

Aimee Bussells — Mon, 23 May 2016 21:24:59 +0000

Ingredients:

2 quarts water
2 tablespoons kosher salt
1 pound Camellia Brand Pinto Beans, rinsed and sorted
2 cups low-sodium chicken broth
1 (12-ounce) bottle dark or amber beer, preferably Mexican
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, peeled and minced
4 slices cooked bacon, chopped
1 (10-ounce) can RO*TEL tomatoes with green chilies
Salt and black pepper, to taste
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground cumin
1 (4-ounce) can chopped green chilies
1 cup fresh cilantro, chopped, plus more for garnish
Lime wedges and flour tortillas for serving

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.
Add beans to slow cooker along with chicken broth and beer.
In a skillet over medium heat, add oil, onion, garlic, and chopped bacon, and sauté until onions are translucent, about 4 minutes. Add tomatoes, salt and black pepper to taste, and cook about 5 minutes longer. Add marjoram and cumin, and stir to combine. Scrape mixture into slow cooker.
Set slow cooker on high for 8 hours. When there’s 1 hour of cooking time left, add green chilies and cilantro; stir thoroughly to combine.
Finish cooking and serve with lime wedges and tortillas. Garnish with additional fresh cilantro.

Served warm and with a soupy consistency, frijoles charros (cowboy beans) is a traditional pinto bean dish named for Mexican horsemen, or charros. Makes a great side dish to pulled pork sandwiches or other BBQ favorites.

The post Slow Cooker Charro Beans first appeared on Camellia Brand.

Bean & Bacon Breakfast Tacos

Aimee Bussells — Wed, 02 Mar 2016 19:45:00 +0000

Ingredients:

Cooked Camellia Brand Pinto Beans
Eggs
Bacon slices
Shredded cheese
Small flour or corn tortillas
Chopped avocado
Optional toppings: chopped cilantro and pico de gallo

Directions:

Cook bacon in skillet over medium heat until well-browned. Remove to a paper towel-lined plate to cool. Once cool, break bacon into bits and set aside.
Heat a small amount of oil or butter in a non-stick skillet over medium-low heat. Whisk eggs in a bowl, add a pinch of salt and pepper, and pour into skillet. Cook until eggs are set and put aside.
Heat tortillas, covered with a damp towel, in the microwave. Or, if you have a gas stovetop, use tongs to heat the tortillas over an open flame until charred and hot.
Place warmed tortillas side by side on a plate. Fill each tortilla with scrambled eggs, pinto beans, shredded cheese, bacon bits and chopped avocado. Top with chopped cilantro and pico de gallo, if desired. Serve immediately.

The post Bean & Bacon Breakfast Tacos first appeared on Camellia Brand.

Cheesy Bean Quesadilla

Aimee Bussells — Wed, 02 Mar 2016 19:44:58 +0000

Ingredients:

Cooked Camellia Brand Pinto Beans or Easy Refried Pinto Beans
Large flour tortillas
Canola oil or butter
Shredded cheddar cheese
Chopped red or green onions
Optional topping: sour cream, plain Greek yogurt, jalapeno slices and salsa

Directions:

Spread beans or refried beans over one tortilla. Sprinkle generously with cheese and chopped onions. Top with another tortilla.
Heat a small amount of oil or butter in a large skillet over medium heat. Place quesadilla in skillet and cook until cheese has melted and underside of tortilla is browned. Carefully flip quesadilla, and cook until both sides are browned.
To serve, cut quesadilla into wedges and serve with sour cream or plain Greek yogurt, jalapeno slices and salsa.

The post Cheesy Bean Quesadilla first appeared on Camellia Brand.

Chipotle Pinto Bean Tortilla Soup

Aimee Bussells — Wed, 02 Mar 2016 19:44:54 +0000

Ingredients:

Soup

2 tablespoons canola oil
1/2 onion, chopped
3 cloves garlic, minced
1/2 orange bell pepper, diced
Kosher salt
Pepper
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 (16-oz.) jar Mrs. Renfro’s Chipotle Corn Salsa, or other brand of chipotle salsa
4 cups vegetable broth
4 cups cooked Camellia Brand Pinto Beans
1 (15-oz) can whole kernel corn, drained
Optional toppings: chopped fresh cilantro, chopped red onion, chopped avocado

Crunchy Tortilla Strips

Small corn tortillas, cut into 1/4-inch wide strips
Olive oil
Kosher salt, to taste

Directions:

Heat a large pot over medium heat. Add oil, onion, garlic, bell pepper, and a pinch of salt and pepper, and stir. Cook for 4-5 minutes, stirring often, until vegetables are soft.
Add cumin and chili powder and stir well. Add salsa and vegetable broth and stir. Increase heat and bring to a boil.
Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
Simmer covered for 30 minutes.
While soup is simmering, make the crunchy tortilla strips. Preheat oven or toaster oven to 375 degrees. Lightly drizzle tortilla pieces with olive oil and a sprinkling of salt, and toss to coat evenly. Spread in a single layer on toaster oven tray or cookie sheet and bake for 12-15 minutes, or until crisp and golden brown.
Serve soup with crunchy tortilla strips and optional toppings in ramekins.

Recipe adapted from Minimalist Baker.

The post Chipotle Pinto Bean Tortilla Soup first appeared on Camellia Brand.

Pinto Bean Burrito Bowl with Avocado Cilantro Dressing

Aimee Bussells — Wed, 02 Mar 2016 19:44:52 +0000

Ingredients:

Burrito Bowl

1/2-1 cup cooked Camellia Brand Pinto Beans
Shredded Romaine lettuce
Shredded red cabbage
Frozen corn, thawed or drained, canned corn
Chopped, cooked chicken
Halved grape tomatoes
Crumbled cheese such as goat, feta or pimento cheese with jalapenos
Chopped green onions

Dressing

Half of an avocado
1/4 cup plain Greek yogurt
1/2 cup water
1 cup fresh cilantro
1 clove garlic
1 green onion, chopped
1/2 teaspoon salt
A few squeezes of lime juice
Tabasco green pepper sauce or other hot sauce, to taste

Directions:

Combine burrito bowl ingredients in desired amounts.
To make dressing, add all dressing ingredients to a food processor or blender, and pulse until smooth.
Drizzle dressing over burrito bowl and serve.

Dressing recipe adapted from Pinch of Yum.

The post Pinto Bean Burrito Bowl with Avocado Cilantro Dressing first appeared on Camellia Brand.

Easy Make-Ahead Pinto Beans

Aimee Bussells — Wed, 02 Mar 2016 19:44:48 +0000

Ingredients:

1-2 pounds Camellia Brand Pinto Beans
Water
Kosher salt to taste

Directions:

Pinto beans are one of the quicker cooking beans, and it’s not a requirement to soak them first. However, by using the 1-hr. quick soak method in this recipe and then not draining the beans, they retain the natural starch and deep flavor that make for a rich tasting and creamy result.

Rinse and sort beans.
Add beans to a large, heavy pot. Cover with water, about 2 inches above the top of the beans.
Cover pot, bring to a boil and then remove from heat. Let the pot rest for 1 hour, covered.
Stir in 1 1/2 teaspoons of kosher salt per 1 pound of beans, cover and bring to a boil. Remove cover from pot, reduce heat to low, and simmer until beans are tender, about 1-1 1/2 hours.
Make sure the beans stay submerged, adding more water if necessary, and taste test after an hour to see if their level of softness is to your liking.

You’ll end up with deeply flavorful beans that freeze beautifully and can be used in all sorts of dishes. By not seasoning the beans, other than the salt to bring out their natural flavor, they adapt easily to added seasonings in other recipes. The beans can be stored in the freezer for up to 6 months.

The post Easy Make-Ahead Pinto Beans first appeared on Camellia Brand.

Mom’s 3-Bean Soup

user-submission — Thu, 06 Sep 2012 13:53:00 +0000

Ingredients:

6 cloves garlic
2 large cans of stewed tomatoes
Water
1 1/2 cups cooked black beans
1 1/2 cups cooked pinto beans
1 1/2 cups cooked kidney beans
1 chopped onion
6 chopped carrots
6-8 stalks celery, chopped
1 bunch of cilantro
1 lime, cut into slices

Directions:

Combine garlic and stewed tomatoes in a blender or food processor and blend until smooth. Add mixture to a large stock pot.
Add rest of ingredients (except cilantro and lime) to pot, and cover all with water.
Cook over medium-high heat for 1 hour; add seasonings to taste.
Serve with cilantro and lime slices.

The post Mom’s 3-Bean Soup first appeared on Camellia Brand.

Paisa Pinto Beans (Frijoles Paisas)

Aimee Bussells — Fri, 10 Aug 2012 16:30:59 +0000

Ingredients:

3 cups dry Camellia Brand Pinto Beans
½ pound ham hocks
4 cups water
1 green plantain, cut into 1/4-inch pieces
1 cup shredded carrots
Salt to taste

Guiso (seasoning)

3 tablespoons vegetable oil
1 tablespoon chopped onions
1 1/2 cups diced tomatoes
1/2 cup chopped scallions
1/4 teaspoon salt
1 clove garlic, minced
1/4 cup chopped cilantro
1/4 teaspoon ground cumin

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large pot and add water and ham hocks. Bring beans to a boil, cover pot and reduce heat. Allow beans to cook until almost tender, approximately 2 hours.
While beans are cooking, prepare the guiso. In a large skillet, heat vegetable oil over medium heat, add onions, tomatoes, scallions, salt, garlic, cilantro and ground cumin, and cook for 10 to 15 minutes.
When beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.

The post Paisa Pinto Beans (Frijoles Paisas) first appeared on Camellia Brand.

Cowboy Beans and Rice

Aimee Bussells — Thu, 02 Aug 2012 15:41:27 +0000

Ingredients:

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup long grain white rice, uncooked
3/4 cup water
1/2 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups cooked Camellia Brand Pinto Beans
12 ounces tomato juice
4 ounces green chilies, chopped, undrained

Directions:

Cook ground beef, onions, and peppers in a skillet over medium heat, stirring till ground beef is brown and crumbled. Drain off any grease.
Combine meat mixture, rice, water, chili powder, salt, beans, tomato juice, and chili peppers; stir well.
Pour into 3-quart casserole dish. Cover and bake at 350°F for 50 minutes.
Stir, cover and bake again for an additional 30 minutes, or until rice is tender.

The post Cowboy Beans and Rice first appeared on Camellia Brand.

Slow Cooker Pinto Beans

Aimee Bussells — Thu, 02 Aug 2012 15:25:52 +0000

Ingredients:

4 cups Camellia Brand Pinto Beans
1 tablespoon cumin
1 tablespoon sea salt
½ teaspoon oregano
4 garlic cloves, smashed and peeled
1 sliced fresh jalapeño, or 5-8 slices of jarred jalapeños, or 1/4 teaspoon red pepper flakes
Water or stock

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Put beans in a slow cooker.
Add all other ingredients and cover with enough water or stock to cover.
Cook on high 6-8 hours, until beans are tender and liquid has thickened to desired consistency.

The post Slow Cooker Pinto Beans first appeared on Camellia Brand.

Connelly’s Macho Pintos

Aimee Bussells — Thu, 02 Aug 2012 15:21:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
8-10 cups cold water
5 whole cloves
1/2 teaspoon dried basil
1/2 teaspoon parsley flakes
Salt to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large pot, cover beans with water and bring to a boil. Reduce heat, cover and simmer for 1 ½ – 1 ¾ hours.
During last 30 minutes of cooking, add cloves, basil and parsley flakes. Add additional water if necessary.

The post Connelly’s Macho Pintos 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.