Directions:

1. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the tasso, if using, and cook until slightly browned, about 5 minutes. Transfer to paper towels to drain; reserve for garnish, if desired.
2. In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and bell pepper; cook, stirring frequently, until softened, 4 to 5 minutes. Add the crushed tomatoes and shallot; cook for 1 minute, scraping any browned bits from the bottom of the pan. Stir in the beans, 1/2 cup stock, and bay leaf. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
3. Transfer the mixture to a blender. Secure the lid and remove the center piece to allow steam to escape; cover with a clean towel. Add the remaining 1/4 cup stock and blend until smooth. Return the sauce to the skillet, stir in the cream, and bring to a gentle simmer. Cook until slightly thickened, about 5 minutes.
4. Finish and serve. Garnish with the reserved tasso, if using, and parsley. Serve immediately.

The post Red Bean Gravy (Sauce) first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/red-bean-gravy-sauce/feed/ 0 https://www.camelliabrand.com/recipes/caribbean-style-small-reds-rice/ https://www.camelliabrand.com/recipes/caribbean-style-small-reds-rice/#respond Tue, 05 Nov 2019 22:00:36 +0000 https://www.camelliabrand.com/?post_type=recipes&p=39423 Ingredients:     package (or vegetable oil)  , chopped , minced , seeded and diced           read more ...

The post Caribbean Style Small Red Beans & Rice first appeared on Camellia Brand.]]>

Ingredients:

 

 

• 1 (1-pound) package Camellia Brand Small Red Beans
• 1 tablespoon coconut oil (or vegetable oil) 
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced
• 4 cups chicken or vegetable broth 
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika 
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon ground clove 
• 1/2 cup chopped cilantro
• 1 large bell pepper, chopped
• 2-3 medium potatoes, cut into bite-size chunks, about 2 cups
• Hot sauce, to taste
• Salt, to taste
• 3-4 cups hot cooked rice
• Chopped cilantro, for garnish

Directions:

 

1. Rinse and sort beans; soak if desired (soaking Small Red Beans is optional).
2. In a Dutch oven or soup pot, heat oil and add onion, garlic, and jalapeño; cook and stir over medium heat until onion is soft and translucent, about 5 minutes.
3. Increase to high heat, add broth and beans and bring to a boil for 10 minutes.
4. Reduce heat and simmer, stirring occasionally, for 1 hour or until beans are tender. Add water or broth if needed to keep beans covered while cooking.
5. Add remaining ingredients and continue simmering on low heat, stirring occasionally, until potatoes are tender, about 20-30 minutes. For extra creamy beans, smash a few spoonfuls of beans against the inside of the pot.
6. Season to taste with hot sauce and salt.
7. Serve with hot cooked rice; garnish with chopped cilantro. 

 

The post Caribbean Style Small Red Beans & Rice first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/caribbean-style-small-reds-rice/feed/ 0 https://www.camelliabrand.com/recipes/camellias-classic-small-red-beans-rice/ https://www.camelliabrand.com/recipes/camellias-classic-small-red-beans-rice/#respond Fri, 12 Apr 2019 20:04:49 +0000 https://www.camelliabrand.com/?post_type=recipes&p=39399 Classic recipe for Small Reds, found on the back of the Camellia package. Creamy, delicious small reds make a protein-packed, nutritious and hearty meal. Serve with hot rice for a creamy, delicious dinner.

The post Camellia’s Classic Small Red Beans & Rice first appeared on Camellia Brand.]]>

Ingredients:

• 1 pound Camellia Brand Small Red Beans
• 8-10 cups water
• 1/2 teaspoon salt
• 1 clove garlic, diced
• 1 small white onion, diced
• 1/2 cup cooked, diced bacon and/or ham (optional)
• Hot cooked rice

Directions:

1. Rinse and sort beans; soak if desired (soaking Small Red Beans is optional)
2. In a Dutch oven or soup pot, add water, beans and salt.
3. Over high heat, bring to a boil for 10 minutes.
4. Reduce to low heat and simmer; add garlic, onion and bacon and/or ham (if desired).
5. Cook at a simmer, stirring occasionally, until tender, about 1 1/2 hours. Add water if needed; liquid level should be at least 1/2 inch above beans while cooking.
6. Serve with hot cooked rice.

Variations:

1. Use chicken or vegetable broth instead of water.
2. When reducing to simmer, along with the garlic and onions add 1/2 teaspoon powdered cumin, 1/2 teaspoon Mexican oregano, and 1 (15 oz.) can diced tomatoes with liquid.

The post Camellia’s Classic Small Red Beans & Rice first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/camellias-classic-small-red-beans-rice/feed/ 0