Gameday Favorites | 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.

Stovetop Chipotle Black Beans

Aimee Bussells — Fri, 27 Mar 2026 19:02:12 +0000

Ingredients:

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

Directions:

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

The post Stovetop Chipotle Black Beans first appeared on Camellia Brand.

Easy Crawfish & Red Bean Dip

user-submission — Tue, 18 Feb 2025 22:20:26 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Beans , soaked overnight & drained
1 box Camellia Red Bean Flavor Infusion Seasoning Mix
4 cups water
1 pound crawfish tails
2 cups shredded mozzarella
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup diced green onions, plus extra for garnish
1/2 cup diced bell peppers (red or green)
1/2 cup diced celery
1/2 small onion, finely diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon cayenne (optional, for extra spice)
1/2 teaspoon black pepper
1 tablespoon hot sauce (like Crystal or Louisiana Hot Sauce)
1 tablespoon Worcestershire sauce
1 tablespoon butter
Juice of 1/2 a lemon

Directions:

Instant Pot Instructions: Cooking the Beans

Add soaked and drained red beans, Red 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 excess liquid, reserving ½ cup bean broth for later.

Oven Instructions: Making the Dip

Preheat oven to 350°F.
In a skillet over medium heat, melt butter and sauté onions, bell peppers, celery, crawfish, and garlic until softened (about 5 minutes).
In a food processor or blender, combine cooked beans, softened cream cheese, sour cream, mayonnaise, and the reserved bean broth. Blend until smooth.
In a large bowl, mix the blended bean mixture with sautéed veggies and crawfish, cheeses, Worcestershire sauce, Creole seasoning, hot sauce, smoked paprika, black pepper, and cayenne (if using).
Squeeze in lemon juice.
Pour into a greased baking dish and bake for 20 minutes, or until bubbly.
Garnish with green onions and serve warm with tortilla chips, French bread, or crackers.

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.

The post Easy Crawfish & Red Bean Dip 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.

The post Chipotle Bean Burrito Bowls first appeared on Camellia Brand.

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.

Red Bean Dip

user-submission — Sun, 17 Sep 2023 18:30:01 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Kidney Beans
1 package Camellia Red Bean Flavor Infusion
1-2 tablespoons oil
1/2 cup sweet onion, finely chopped
1-2 cloves garlic, minced
1/2 cup roasted red peppers, drained
1/4 teaspoon cayenne pepper or 1/2 teaspoon hot sauce
Juice of 1/2 a lime
Reserved bean liquid for thinning dip, if needed
1/4 cup sour cream or Greek yogurt, optional
Salt and pepper to taste
4 to 6 whole red bell peppers, sliced for dipping
Optional garnishes: cilantro, green onions, shredded cheese, finely chopped yellow or orange bell pepper, thinly sliced jalapeno or serrano pepper

Directions:

Cook red beans with Red Bean Flavor Infusion according to package directions. Drain excess liquid, reserving 1/2 cup. Measure 2 1/2 cups cooked beans for use in recipe, and store remainder.
Heat oil in a skillet over medium heat. Sauté onions and garlic until soft, about 3-4 minutes.
To a blender or food processor, add 2 1/2 cups cooked beans, sautéed onion and garlic, 1/2 cup roasted red peppers, and cayenne or hot sauce. Add lime juice. Blend, adding reserved bean liquid until smooth.
For a creamier dip, add and blend sour cream or Greek yogurt until fully incorporated.
Taste and adjust seasoning as needed with salt and pepper.
Garnish with cilantro, green onions, shredded cheese, finely chopped bell pepper, and sliced jalapeno or serrano peppers, if desired.
Serve with bell pepper slices, chips, or crackers.

The post Red Bean Dip first appeared on Camellia Brand.

Southern Quesadillas

user-submission — Tue, 15 Aug 2023 17:33:50 +0000

Ingredients:

1 pound pulled pork (about 2 cups, firmly packed)
1/2 cup barbecue sauce, plus additional to serve
8 (6-inch) whole-wheat flour tortillas
1 cup cooked collard greens, drained
1 (1-pound) package cooked Camellia Brand Blackeye Peas, drained
1/4 cup dill pickle relish
2 cups shredded Monterey Jack cheese

Directions:

Heat a well-seasoned 10-inch cast-iron pan over medium-high heat.
In a small bowl, stir together pork and barbecue sauce.
Place 1 tortilla on a clean work surface. Spreading each in an even layer, add 1/2 cup pork mixture, 1/4 cup collard greens, 2 tablespoons black-eyed peas, 1 tablespoon relish, and 1/2 cup cheese. Top with another tortilla. Using a large spatula, transfer to hot pan.
Cook until golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining ingredients. Serve with additional barbecue sauce, if desired.

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

The post Southern Quesadillas first appeared on Camellia Brand.

Camellia Black Bean Burgers & Sweet Potato Fries

user-submission — Tue, 15 Aug 2023 17:33:47 +0000

Ingredients:

Pickled Red Onions

1/2 cup sliced red onion
1/2 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt

Chipotle Mayonnaise

1 cup mayonnaise
1/4 cup finely chopped chipotle peppers in adobo sauce
1 tablespoon fresh lime juice

Black Bean Burgers

1 (8-ounce) package baby portobello mushrooms
1/4 cup minced red onion
1 clove garlic, minced
1 cup panko (Japanese bread crumbs)
1 large egg
1 teaspoon chili powder
1/2 teaspoon ground black pepper
1 tablespoon kosher salt
6 cups cooked Camellia Brand Black Beans, cooled, drained, and divided
1/2 cup sliced green onions
Oil for cooking
8 slices Monterey Jack cheese with peppers
Toasted buns and arugula, to serve

Sweet Potato Fries

2 1/2 pounds sweet potatoes, cut into ½-inch-thick sticks (peeled, if desired)
2 tablespoons vegetable oil, divided
2 teaspoons kosher salt

Directions:

In a small bowl, combine sliced red onion, red wine vinegar, sugar, and salt, stirring until sugar dissolves. Set aside.
In another small bowl, combine mayonnaise, chipotle peppers, and lime juice until smooth. Set aside.
In the work bowl of a food processor, pulse together mushrooms, minced red onion, and garlic until finely chopped. Add panko, egg, chili powder, black pepper, and salt; pulse until incorporated. Add 5 cups black beans and green onions; pulse until combined. Transfer to a large bowl, and stir in remaining 1 cup black beans. Divide mixture into 8 patties. Refrigerate patties for 30 minutes.
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss together sweet potato sticks, 2 tablespoons oil, and salt. Arrange in a single layer on prepared baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Sprinkle with additional salt, if desired.
Meanwhile, on a large griddle, heat 2 tablespoons oil over medium-high heat. Add patties and cook until browned on both sides and heated through, 3 to 4 minutes per side. Add cheese and cook until cheese is melted, 1 to 2 minutes more.
Serve burgers on toasted buns with arugula, chipotle mayonnaise, and pickled red onions. Serve with sweet potato fries.

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

The post Camellia Black Bean Burgers & Sweet Potato Fries first appeared on Camellia Brand.

Field Pea Caviar

user-submission — Wed, 21 Dec 2022 23:06:08 +0000

Ingredients:

½ pound Camellia Brand Field Peas, cooked
2 cups fresh multicolored corn kernels (about 3 ears)
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup chopped fresh green onion
¼ cup seeded and diced jalapeño
¼ cup chopped fresh cilantro
1½ teaspoons lime zest
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons kosher salt
Pita chips and sliced cucumbers, to serve

Directions:

In a large bowl, combine cooked field peas, corn, onion, bell peppers, green onion, jalapeño, cilantro, lime zest and juice, oil, and salt. Stir well to combine. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips and cucumbers.

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

The post Field Pea Caviar first appeared on Camellia Brand.

Kid-Friendly Sloppy Joe Dogs

user-submission — Tue, 20 Sep 2022 16:08:06 +0000

Ingredients:

1 pound ground beef
1/2 teaspoon kosher salt
1/4 teaspoon chili powder (optional)
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup tomato sauce
1 tablespoon Worcestershire sauce
4 teaspoons dark brown sugar
1-1/2 cups cooked Camellia Brand Black Beans
1 package hot dogs, cooked according to package directions
1 package hot dog buns, warmed according to package directions

Optional toppings:

Shredded cheese, chopped onions, corn chips, ketchup and mustard

Directions:

Preheat the oven to 400°F.
To a skillet over medium-high heat, add ground beef and season with salt. Break up the meat with a spatula and continue cooking, stirring occasionally, until completely browned.
Add chili powder, onion and garlic, and stir to combine. Cook until onions are softened and translucent, about 5 minutes.
Add in tomato sauce, Worcestershire sauce, and brown sugar.
Gently stir in cooked black beans and reduce heat to low.
Allow beef and bean mixture to simmer until thickened, about 3 minutes.
Add cooked hot dogs to buns, then top with beef and bean mixture.
Add optional toppings, if desired.

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.

The post Kid-Friendly Sloppy Joe Dogs first appeared on Camellia Brand.

Kid-Friendly Vegan Meatballs & Pasta

user-submission — Tue, 20 Sep 2022 16:08:01 +0000

Ingredients:

1/2 teaspoon olive oil
1/2 yellow onion, diced
4 cloves fresh garlic, diced
1 cup half yellow onion, diced
2 cloves garlic, minced
1 cup cooked Camellia Brand Lentils, cooled
1 cup cooked Camellia Brand Black Beans
1 tablespoon chopped fresh basil, plus whole basil leaves for garnish
1 tablespoon Italian seasoning
1/2 cup chopped walnuts
2 tablespoons tomato paste
1/2 teaspoons salt, (or to taste)
1/4 teaspoons ground black pepper, (or to taste)
1 24-ounce jar Dagostino Smooth Tomato Sauce
1 pound Dagostino Crawfish Shaped Pasta, cooked according to package instructions

Directions:

Preheat the oven to 400°F.
Line a baking sheet with parchment paper. Spray cooking oil on the parchment paper and set aside.
Heat olive oil in a skillet over medium heat.
Add onion and garlic and sauté until onions are softened and translucent, about 5 minutes. Remove from heat.
Add onion and garlic to a large mixing bowl.
Stir in cooked lentils, cooked black beans, basil, Italian seasoning, walnuts, tomato paste, salt, and pepper until combined. Taste and adjust seasonings as needed.
Transfer mixture to the cup of a food processor and pulse until a tacky dough forms.
Use a tablespoon to scoop heaping amounts of the mixture and roll into balls; set meatballs on a lined baking sheet.
Transfer the baking sheet to the oven and bake for 25 to 30 minutes.
Heat 1 jar of tomato sauce in a large pot over low heat.
Coat cooked meatballs in sauce, then remove from heat.
Serve meatballs and sauce with cooked pasta. Garnish with fresh basil leaves, if desired.

The post Kid-Friendly Vegan Meatballs & Pasta first appeared on Camellia Brand.

Kid-Friendly Beef & Bean Sloppy Joe Sliders

user-submission — Tue, 20 Sep 2022 16:07:57 +0000

Ingredients:

1 pound ground beef
1/2 teaspoon kosher salt
1/4 teaspoon chili powder, optional
1/2 half yellow onion, diced
2 cloves garlic, minced
1 cup tomato sauce
1 tablespoon Worcestershire sauce
4 teaspoons dark brown sugar
1-1/2 cups cooked Camellia Brand Black Beans
12 dinner rolls
4 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 400°F.
Line a baking sheet with parchment paper and set it aside.
To a skillet over medium-high heat, add ground beef and season with salt. Break up the meat with a spatula and continue cooking, stirring occasionally, until completely browned.
Add chili powder, onion and garlic, and stir to combine. Cook until onions are softened and translucent, about 5 minutes.
Add in tomato sauce, Worcestershire sauce, and brown sugar.
Gently stir in cooked black beans and reduce heat to low.
Allow beef and bean mixture to simmer until thickened, about 3 minutes.
Cut dinner rolls in half and set the bottom half on the prepared baking sheet. Top the bottom half of the rolls with the beef and bean mixture, and top with the other half to make sandwich sliders.
Brush the tops of the sliders with melted butter, and bake in the oven for 5 minutes, or until the rolls are warmed through and golden brown around the edges.
Cut into individual sliders and serve warm.

The post Kid-Friendly Beef & Bean Sloppy Joe Sliders first appeared on Camellia Brand.

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.

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 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.

Green Rice

user-submission — Fri, 13 May 2022 01:22:02 +0000

Ingredients:

3 tablespoons olive oil, divided
3/4 cup chopped yellow onion
2 cloves garlic, minced
2 1/2 cups water
1 cup brown rice
2 1/2 teaspoons kosher salt
1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
2 medium avocados, chopped
Chipotle Bean Burrito Bowls
Grilled Vegetables

Directions:

In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and cook, stirring constantly, until tender, 2 to 3 minutes.
Add 2 1/2 cups water, rice, salt, and remaining 2 tablespoons oil. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes.
Remove from heat, and let stand, covered, for 15 minutes. Add lime zest and juice, and fluff with a fork. Stir in cilantro and avocado.
Serve as part of Chipotle Bean Burrito Bowls with Grilled Vegetables.

This recipe is from Taste of the South magazine.

The post Green Rice first appeared on Camellia Brand.

Grilled Vegetables

user-submission — Fri, 13 May 2022 01:22:01 +0000

Ingredients:

1/2 cup olive oil
1 (1-ounce) package fresh oregano
5 cloves garlic, smashed
2 teaspoons kosher salt
2 teaspoons smoked paprika
4 ears yellow corn
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
1 large green bell pepper, quartered
1 medium sweet onion, sliced
2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into 8 pieces
1/2 cupwater
Chipotle Bean Burrito Bowls
Green Rice

Directions:

In a small saucepan, combine oil, oregano, garlic, salt, and paprika. Heat over medium heat, stirring occasionally, until mixture begins to bubble. Remove from heat, and let stand for 5 minutes.
Preheat grill or grill pan to medium-high heat (350° to 400°).
Brush corn with seasoned oil, and grill, turning frequently, until slightly charred, 4 to 5 minutes.
Brush bell peppers with seasoned oil. Grill, turning frequently, until slightly charred, 3 to 4 minutes.
Brush onion with seasoned oil, and grill until charred, 3 to 4 minutes.
Cut corn kernels from cobs, cut bell peppers into strips, and chop onion.
In a large microwave-safe bowl, place sweet potato pieces and ½ cup water. Cover and heat until potatoes are tender but not falling apart, about 4 minutes. Drain; pat dry.
Brush potatoes with seasoned oil, and grill, turning frequently, until tender, 3 to 4 minutes.
Serve as part of Chipotle Bean Burrito Bowls with Green Rice.

This recipe is from Taste of the South magazine.

The post Grilled Vegetables 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.

The post Louisiana-Style Baked Beans 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.

Old-Fashioned Chili with Beans

user-submission — Tue, 27 Jul 2021 22:51:54 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
1 tablespoon olive oil
2 pounds ground beef (80/20)
2 cups chopped yellow onion
2 cups chopped green bell pepper
1 jalapeño pepper, seeded and diced
5 cloves garlic, minced
4 cups beef broth
2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
3 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
3 tablespoons chili powder
2 tablespoons kosher salt
1 tablespoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoons ground black pepper
Fresh cilantro leaves, for garnish
Sour cream, for garnish
Cheddar cheese, shredded, for garnish
Cornbread, to serve

Directions:

In a large Dutch oven, add beans and cover with 2 inches water. Cover and let stand at room temperature overnight. Drain and rinse beans. Wipe Dutch oven dry.
Place oil in Dutch oven and heat over medium-high heat. Add beef; cook until browned, 10 to 12 minutes. Using a slotted spoon, remove beef from pot and let drain on paper towels. Add onion, bell pepper, jalapeño and garlic; cook until vegetables are just tender, about 9 minutes. Return beef to pot. Add broth, beans, tomatoes, tomato sauce, tomato paste, chili powder, salt, cumin, garlic powder, onion powder, paprika, and black pepper; cover with lid, slightly tilted to vent, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until beans are tender and liquid has slightly reduced, about 2 hours.
Garnish with cilantro, sour cream and cheese and serve with cornbread. Leftover chili can be frozen for up to 3 months.

The post Old-Fashioned Chili with Beans 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.

Red Beans with Smoked Turkey Legs

user-submission — Fri, 01 Jan 2021 16:13:28 +0000

Ingredients:

1 tablespoon vegetable oil
11 ounces smoked ham hock
6 ounces smoked pig tail
3/4 pound andouille sausage, cut in 1/4 inch rounds
4 ounces chopped tasso, or other seasoned meat
2 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
3/4 cup finely chopped celery
2 tablespoon unsalted butter
4 cloves garlic, minced, about 2 tablespoons
3 springs fresh thyme, leaves removed from stems, about 1 teaspoon
1 tablespoon chopped flat leaf parsley
1 (1-pound) package Camellia Red Kidney Beans, soaked overnight
2 smoked turkey legs, about 3 pounds (or wings)
9-10 cups unsalted pork or chicken stock
1 tablespoon can vinegar
1 tablespoon Louisiana-style hot sauce
Salt, to taste
Chives or scallions, sliced, for garnish
Cooked Louisiana long grain white rice, for serving
Cornbread muffins, for serving

Directions:

In a Dutch oven or other large pot, heat the vegetable oil over medium-high heat.
When the oil begins to shimmer, add the ham hock and pig tail. Sear them for a minute on each side (turn over with tongs), then remove to a bowl and set aside.
Reduce heat to low and add andouille sausage and tasso to pot. Cook on low heat for 10 minutes, stirring occasionally with a wooden spoon, to render the fat out of the meat.
Increase heat back to medium high; continue to cook and stir the andouille and tasso until lightly browned, about 6 minutes. Remove from the pot with a skimmer or slotted spoon and transfer to a bowl; set aside.
Set the heat to medium and add the onion, bell pepper, celery and unsalted butter into the pot. Cook and stir, scraping up and stirring in the fond (the browned, crispy residue that forms in the pot from cooking the meats). Cook the vegetables until they become darker and translucent, about 7 minutes.
Add the garlic, thyme, parsley and bay leaves; cook and stir for 30 seconds.
Add the soaked (and drained) beans to the pot and stir until everything is incorporated, about 1 minute.
Add the andouille, tasso, ham hock and pig tail to the pot and stir for 3 minutes. Add the 2 turkey legs.
Add the stock and set heat to high. Bring the beans to a boil for 10 minutes, then reduce heat to low, cover the pot and simmer for 2 hours or until the beans are tender.
When the beans are fully cooked, remove ¼ of the beans into a mixing bowl and mash them with a potato masher until a thick paste forms.
Remove the ham hock, pig tail and turkey legs from the pot. Set the turkey legs aside (keep warm) to serve plated with beans later. Remove the small amounts of meat from the bones of the ham hock and pig tail and return the meat to the pot.
Return the mashed beans into the pot and stir well until fully incorporated.
Stir in the cane vinegar and hot sauce.
Continue to simmer uncovered until desired consistency is reached. For soupy beans, 1 hour of simmering should be enough. For thicker beans, simmer for at least 1 and a half hours.
Serve the beans over hot cooked rice, garnished with chopped chives or scallions, with turkey legs and cornbread muffins on the side.

The post Red Beans with Smoked Turkey Legs first appeared on Camellia Brand.

Pressure Cooker Red Beans with Tasso and Cajun Spice

Aimee Bussells — Tue, 21 Apr 2020 18:33:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
8 ounces smoked Cajun tasso, chopped
2 large onions, chopped
1 rib celery, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 teaspoons dried thyme
2 bay leaves
3 tablespoons olive oil
Cajun seasoning to taste
Water
Green onions, chopped (green and white parts)
Hot cooked rice
French bread
Hot sauce

Directions:

If using an Electric Pressure Cooker:

Rinse and remove any bruised, spotted or broken beans. Cover and soak beans in water for at least 4 hours or overnight.
Heat the oil in a large heavy pot for this step. Add the tasso and cook over medium-high heat, stirring to render as much fat as possible, about 5 minutes. When lightly browned, reserve the tasso in a small bowl and set aside. Add the onions to the pot and season with Cajun seasoning.
Reduce heat to medium and cook, stirring frequently, until well browned, about 15 minutes. Add the garlic and cook until fragrant, about 5 minutes; add the celery and the bell pepper and cook until translucent, about 5 minutes. Transfer the mixture from the pot to the pressure cooker.
Drain the water off the soaked red beans and add the beans to the pressure cooker. Add just enough fresh water to cover the beans. Rub the thyme between the palms of your hands as you add it to the pressure cooker. Add the bay leaves.
Lock the lid on the pressure cooker. Set it to high pressure according to manufacturer’s instructions and cook for 15 minutes.
Follow the manufacturer’s instructions for allowing the pressure to dissipate. When the pressure has dissipated, stir in the tasso, put the lid back on the cooker, and let stand for 5 minutes.
Serve the beans over rice and garnish with green onions. Pass the French bread and the hot sauce at the table.

If using a Stovetop Pressure Cooker:

Rinse and remove any bruised, spotted or broken beans. Cover and soak beans in water for at least 4 hours or overnight.
Heat the oil directly in the pressure cooker (keep the lid off pressure cooker until step 5). Add the tasso and cook over medium-high heat, stirring to render as much fat as possible, about 5 minutes. When lightly browned, reserve the tasso in a small bowl and set aside. Add the onions to the pot and season with Cajun seasoning.
Reduce heat to medium and cook, stirring frequently, until well browned, about 15 minutes. Add the garlic and cook until fragrant, about 5 minutes; add the celery and the bell pepper and cook until translucent, about 5 minutes. Place pressure cooker directly on the stove.
Drain the water off the soaked red beans and add the beans to the pressure cooker. Add just enough fresh water to cover the beans. Rub the thyme between the palms of your hands as you add it to the pressure cooker. Add the bay leaves.
Lock the lid on the pressure cooker. Turn the heat to high and put the nozzle cover atop the nozzle. When cooker comes to full pressure (the nozzle cover will begin to rattle), reduce the heat to low and set a timer for 15 minutes.
Allow the 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 the pressure has dissipated, stir in the tasso, put the lid back on the cooker, and let stand for 5 minutes.
Serve the beans over rice and garnish with green onions. Pass the French bread and the hot sauce at the table.

The post Pressure Cooker Red Beans with Tasso and Cajun Spice 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.

Cajun Cowboy Crawfish Nachos

user-submission — Fri, 06 Mar 2020 04:39:03 +0000

Ingredients:

White Bean Sauce

1/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
1/2 cup milk, more to thin if necessary
1 cup shredded cheddar cheese (yellow, white, or smoked)
Cajun seasoning, to taste

Pickled Red Onions

1 large red onion, thinly sliced
1 1/4 cups rice wine vinegar or white wine vinegar
1/2 cup water
3 tablespoons granulated sugar
1 tablespoon kosher salt
Pinch of crushed red pepper flakes (optional)

Nachos

Tortilla chips
1 cup white bean cheese sauce
1/2 – 1 cup sautéed crawfish (use as little or as much as you want)
1/2 cup Cajun Caviar
1 cup shredded Monterrey Jack cheese
Garnishes: pickled red onions, serrano pepper slices, cotija or queso fresco cheese (crumbled), and chopped cilantro

Directions:

For the White Bean Cheese Sauce, soak beans in cold water for 6 hours or overnight. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 45 minutes or until soft. Stir occasionally and add water as necessary. Drain and set aside.
To a blender or large container (if using a hand blender), add beans and milk. Blend on high speed until beans and milk are totally smooth. Transfer to a small pot over medium heat.
Add shredded cheddar to pot, whisking continuously as it simmers. Add Cajun seasoning to taste, if desired. Remove from heat and use sauce immediately, or store.
For the Pickled Red Onions, add sliced onions to a container that has a tight lid; mason jars work well.
Add the next 4 ingredients to a small pot over medium high heat. Bring to a boil, making sure that the salt and sugar dissolve completely.
Remove from heat, and pour over onions. Add crushed red pepper flakes to mixture, if desired.
Allow onion mixture to cool to room temperature; cover with lid and refrigerate until ready to use. Wait 2 hours before using.
For the Nachos, preheat oven to broil. Spray a parchment-lined sheet pan with vegetable oil. Layer tortilla chips with white bean cheese sauce, sauteed crawfish, Cajun caviar, and Monterrey Jack cheese. Place in oven until cheese is melted.
Garnish with pickled red onions, serrano pepper slices, cheese, and cilantro. Top with Spicy Avocado Crema.

The post Cajun Cowboy Crawfish Nachos first appeared on Camellia Brand.

Dump and Go: Slow Cooker Red Beans & Rice

Aimee Bussells — Fri, 10 Jan 2020 18:01:48 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound Andouille or smoked sausage, sliced or 1 large ham hock
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6-7 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put beans, sausage or ham hock, trinity, garlic powder and water in the slow cooker. Stir well and cover.
Cook on low heat for 8 hours.
When beans are tender, use a spoon or potato masher to mash beans to desired creamy consistency. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

The post Dump and Go: Slow Cooker Red Beans & Rice first appeared on Camellia Brand.

Creole-Style Pork & Red Bean Chili

Amanda Ladner — Tue, 07 Jan 2020 15:35:26 +0000

Ingredients:

1 teaspoon vegetable oil
2 pounds chaurice sausage (or other spicy pork sausage, like chorizo), removed from casing (or for a milder flavor, use 1 pound chaurice and 1 pound pork tenderloin, diced)
2 cups finely diced yellow onion
1 cup diced celery
1 cup finely diced green bell pepper
3 cups cooked Camellia Brand Red Kidney Beans
2 teaspoons dried thyme leaves
3 (14.5 ounce) cans fire-roasted diced tomatoes
4 large cloves garlic, minced
1 to 2 tablespoons Chef Paul Prudhomme’s Pork & Veal Magic
1/4 cup tomato paste
2 cups thinly sliced green onion tops
Kosher salt, to taste
Fresh thyme leaves, for garnish

Directions:

Heat oil in a large Dutch oven set at medium-high. Add the chaurice sausage, and, using a wooden spoon, break up the sausage into bite-sized chunks. Stir and cook until the sausage is fully opaque, about 8 minutes. (If also using pork tenderloin, do not add yet.)
Add onion and cook until translucent, about 6 minutes.
Add celery and bell pepper and cook until soft, about 5 minutes.
Add Camellia Brand Red Kidney Beans, dried thyme, tomatoes, garlic, and Pork & Veal Magic®. (If using diced pork tenderloin, add it at this time.) Bring to a boil, cover, reduce heat to medium-low and cook until slightly thickened, about 30 minutes, stirring occasionally.
Add tomato paste and stir until thoroughly combined, taking care not to break up the beans
Bring chili to a boil, stir in green onions and add Kosher salt to taste. Cover, remove from heat and let stand for 20 minutes before serving.
Garnish individual bowls of chili with fresh thyme leaves.

Note: On a spiciness scale of 1 (mild) to 5 (hot), this chili is a 3 with chaurice only or a 2 with pork tenderloin and chaurice combined.

The post Creole-Style Pork & Red Bean Chili first appeared on Camellia Brand.

Simple Southern Lima Beans

Aimee Bussells — Tue, 10 Dec 2019 18:04:40 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
5 slices bacon, roughly chopped
1 large onion, chopped
1 ham hock or ½ pound seasoning meat, optional
8-10 cups water or chicken broth
Salt and pepper to taste

Directions:

Rinse and sort large lima beans.
In a large Dutch oven over medium heat, cook bacon until crisp.
Add chopped onion to bacon grease in the pot, and cook until soft, about 5 minutes.
Add the beans, ham hock or seasoning meat, and enough water or broth to cover the beans.
Bring to a boil, and then reduce heat and simmer for 2-3 hours, stirring occasionally, until beans are tender. Keep beans covered while cooking, by adding more liquid as necessary.
If using ham hock, remove from pot. If desired, chop or shred ham, discarding skin, bones and cartilage, and stir ham back into beans.
Season to taste and serve hot.

The post Simple Southern Lima Beans first appeared on Camellia Brand.

Easy Red Beans & Rice Stovetop

Aimee Bussells — Tue, 10 Dec 2019 18:00:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon oil
1 pound Andouille or smoked sausage, sliced or 1 pound chopped ham
2 cups pre-chopped trinity (onions, celery, and bell pepper)
2 teaspoons garlic powder or a few cloves garlic, minced
6-8 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
To a large pot, add oil and brown sausage or ham for a few minutes over medium heat.
Add pre-chopped trinity and garlic to pot. Cook until the vegetables are soft and translucent, about 5 minutes, stirring occasionally.
Add beans and water or broth to pot and stir well. Bring to a boil, then reduce heat to a simmer. Partially cover pot, and simmer for 1-2 hours, stirring occasionally until beans are soft. Mash beans against the side of the pot for a creamier consistency.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

The post Easy Red Beans & Rice Stovetop first appeared on Camellia Brand.

Easy Instant Pot Red Beans & Rice

Aimee Bussells — Tue, 10 Dec 2019 17:54:03 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 smoked ham hock or ½ pound chopped ham or your favorite seasoning meat
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put the beans, ham hock or seasoning meat, pre-chopped trinity, garlic powder, and water or broth in the Instant Pot. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning to taste.
Serve over hot cooked rice.

The post Easy Instant Pot Red Beans & Rice first appeared on Camellia Brand.

Chef Jenn’s ‘Baby It’s Cold Outside’ Chili

user-submission — Tue, 19 Nov 2019 14:57:49 +0000

Ingredients:

1 pound lean ground beef
1 small onion, diced fine
3-4 heaping tablespoons Baby It’s Cold Outside Chili Seasoning
2 cups diced tomatoes
2 cups canned tomato sauce
2 cups cooked Camellia Brand Red Kidney Beans
2 cups beef or vegetable stock

Directions:

Brown ground beef in a medium sized stockpot, over medium heat; stirring frequently.
Add the onion and cook until soft, about 4-5 minutes.
Stir in Baby It’s Cold Outside Chili Seasoning and cook another 5 minutes. Add the remaining ingredients, bring to a boil and reduce heat to low.
Cover and simmer for 30 minutes.
Adjust to taste with additional Baby It’s Cold Outside Chili Seasoning, as needed.
Enjoy!

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 Chef Jenn’s ‘Baby It’s Cold Outside’ Chili first appeared on Camellia Brand.

Emily’s Red Beans and Rice

user-submission — Thu, 11 Apr 2019 13:56:26 +0000

Ingredients:

EMILY’S RED BEANS

1/4 pound bacon, roughly chopped
1/4 cup extra-virgin olive oil
1 medium-size yellow onion, diced
1 medium-size green bell pepper, diced
2 celery stalks, diced
1 bay leaf
1 tablespoon sweet paprika
1 tablespoon hot sauce (such as Tabasco), plus more for serving
1 1/2 pound dried red kidney beans (soaked overnight)
1 large smoked ham hock (about 12 1/2 ounces)
2 quarts chicken stock
1 tablespoon plus 1 teaspoon kosher salt
2 tablespoons granulated sugar
1 bunch scallions, green parts only, sliced

EMILY’S RICE

1/2 cup canola oil
1 large yellow onion, diced
1/4 cup unsalted butter, softened
1 bay leaf
2 teaspoons kosher salt
2 cups uncooked jasmine rice
3 cups chicken broth or water

Directions:

Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent but not too broken down, 3 to 5 minutes. Add bay leaf, paprika, and hot sauce.
Drain, rinse, and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a boil, skimming off and discarding foam from surface. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Remove ham hock about the last hour of cooking, and cut meat from bone. Chop ham meat, and add to beans, stirring to further break beans apart. (Check beans periodically to ensure they aren’t boiling and sticking to the bottom of the pot.)
Remove and discard bay leaf. Stir in salt, sugar, and, if desired, more hot sauce just before serving. Serve beans over Emily’s Rice. Garnish with scallions, if desired.
For Emily’s Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.
Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.

The post Emily’s Red Beans and Rice 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.

Meatless Tacos with Spicy Avocado Crema

user-submission — Wed, 06 Mar 2019 04:38:48 +0000

Ingredients:

Tacos

2/3 cup Camellia Brand Black Beans, rinsed and sorted (can substitute Camellia Brand Pinto Beans or Camellia Brand Red Kidney Beans )
1 cup cubed zucchini
1 cup cubed butternut squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
1 teaspoon cumin
3/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
8 corn tortillas
1 avocado, diced
1/4 cup roasted pepitas (pumpkin seeds)
Topping options: diced avocado, chopped cilantro, pickled onions, sliced serrano pepper, and crumbled cotija cheese
salt and black pepper, to taste

Spicy Avocado Crema

1 cup plain Greek yogurt or sour cream
1/2 avocado, pureed
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Valentina hot sauce, to taste
Salt, to taste

Directions:

For the Tacos, rinse, sort, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 – 1 ½ hours or until soft. Stir occasionally and add water as necessary. Drain and set aside.
Preheat the oven to 400° F and line a sheet pan with parchment paper. Place zucchini, butternut squash, red pepper, and tomatoes on parchment paper. Drizzle with olive oil, cumin, chili powder, smoked paprika, oregano, and pinches of salt and pepper, and roast until golden brown around the edges, about 25-30 minutes.
For the Spicy Avocado Crema, blend yogurt/sour cream, avocado, lime juice, cilantro, Valentina hot sauce, and a pinch of salt in a mixing bowl. Chill until ready to use.
Assemble tacos with toasted tortillas, black beans, roasted vegetables, diced avocado, cilantro, onion, serrano, cotija, if using, and generous drizzles of Spicy Avocado Crema. Serve with extra crema on the side.

The post Meatless Tacos with Spicy Avocado Crema first appeared on Camellia Brand.

White Bean Chicken Chili

user-submission — Wed, 19 Sep 2018 13:19:22 +0000

Ingredients:

1/4 small yellow onion, diced
1/4 tablespoon canola oil, (or avocado, grapeseed, or vegetable oil)
1/4 teaspoon finely minced garlic
1 cup low-sodium chicken broth
1 tablespoon chili powder
salt and freshly ground black pepper, to taste
1 cup cooked White Beans for 2
1/4 (8-ounce) package Neufchatel cheese, cut into small cubes
1/2 cup frozen or fresh corn
3/4 cup shredded, cooked rotisserie chicken
1/4 tablespoon fresh lime juice
1/2 tablespoon chopped fresh cilantro, plus more for serving
Optional toppings: tortilla chips or strips, Monterrey Jack cheese, and sliced avocado

Directions:

Heat oil in a pot over medium-high heat. Add onion, and sauté for 4 minutes. Add garlic and sauté 30 seconds longer.
Add chicken broth and chili powder to pot, then season with salt and pepper to taste. Bring mixture to a boil, reduce heat to medium-low, and simmer 5-8 minutes.
Mash about half of the White Beans for 2, and add all to the broth mixture. Add Neufchatel cheese and corn, simmering 4 – 8 minutes.
Stir in shredded chicken, fresh lime juice, and cilantro. Simmer till warmed through.
Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips, if desired.

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

Alon Shaya’s Classic Hummus Ful

user-submission — Mon, 09 Jul 2018 20:29:01 +0000

Ingredients:

Hummus

3 quarts water, divided
3 teaspoons baking soda, divided
1 ½ cups Camellia Brand Garbanzo Beans
7 cloves garlic, lightly crushed
¼ cup raw tahini
2 tablespoons lemon juice
1 ½ teaspoons kosher salt
½ teaspoon cumin
5 tablespoons extra-virgin olive oil, divided
3 tablespoons canola oil
2 tablespoons hot water
¾ cup Prepared Tahini (recipe below), optional
¼ cup lightly packed fresh parsley leaves, chopped
½ teaspoon Aleppo pepper

Ful

1 pound Dried Fava Beans
⅓ cup extra virgin olive oil plus more for garnish
1 large onion, diced
2 cloves garlic, peeled and roughly chopped
2 serrano chili peppers, seeds removed and chopped fine
1 bunch cilantro, roughly chopped, plus more for garnish
1 bunch flat leaf parsley, stemmed and roughly chopped, plus more for garnish
2 teaspoons ground cumin
½ teaspoon ground coriander
1 teaspoon ground paprika
1 tablespoon kosher salt
4 tablespoons unsalted butter
4 eggs

Prepared Tahini

¼ cup lemon juice
2 cloves garlic, crushed
1 ½ cups raw tahini
1 teaspoon kosher salt
1 ¼ cups ice water, plus more as needed

Directions:

Hummus

In a large bowl, combine 1 ½ quarts water and ½ teaspoon baking soda; add the garbanzo beans and soak overnight.
Heat the oven to 400°F. Drain the garbanzo beans and toss with 2 teaspoons baking soda, then spread in a single layer on a rimmed baking sheet and roast until the beans have visibly dried, 10 minutes or so.
Move the garbanzo beans to a large sieve or colander; with cold water running over the garbanzo beans, start roughing them up with your hands to loosen the skins. You can grab a small handful and briskly run them between your palms or pinch them between your fingers (don’t worry about removing and discarding the skins yet). The more you do now, the more will come off during cooking, so take some time here. It’s good to be thorough—this is like giving them a deep tissue massage to loosen everything up.
Once again, combine 1 ½ quarts water with ½ teaspoon baking soda in your pot. Add the garbanzo beans and bring to a boil over high heat, then reduce the heat to medium. With a small sieve or slotted spoon, skim away the foam and loose skins from the top of the water and discard. It may be helpful for you to reserve the discarded skins in a bowl to track your progress; with enough persistence, you’re aiming to have about ¾ cup of skins alone.
Every couple of minutes during the cooking process, strain away the skins by plunging your sieve deep into the pot and giving a good stir, then using the sieve to catch the swirling skins like you would fish for minnows. It’s okay to beat them up a little against the side of the pot to speed this along. Repeat this process as much as you have the patience to do until the garbanzo beans are just becoming tender, 20 to 25 minutes.
When the garbanzo beans are still sort of “al dente,” give them one last skim to trap any skins, then add the garlic. Cook for another 25 to 30 minutes, until the beans are super-creamy. Drain and let sit in strainer for a few minutes so any extra moisture can evaporate.
Combine the garbanzo beans in a food processor with the tahini, lemon juice, salt, and cumin. Process for several minutes, until the mixture is incredibly smooth. With the machine still going, stream in the canola oil, hot water, and 2 tablespoons olive oil. Let it rip—there’s no way to over-process this stuff and you want it to be light as air.
Serve the hummus completely at room temperature. I like to spread it in a wide, shallow bowl, where I can smear it up the sides and show off the filling.Use the back of your spoon to make a well in the center, and fill it with prepared tahini and ful, if you’re using them. Drizzle the last 3 tablespoons olive oil and scatter the parsley and Aleppo on top.

Ful

In a large mixing bowl, cover the fava beans with water making sure there is 6 inches of water over the beans. Let sit overnight on the counter at room temperature to soak.
Drain the beans of the excess water. In a large sauce pot or dutch oven over medium heat, add the olive oil, onions, garlic and serrano chilies. Sauteé until translucent and soft.
Add the soaked beans and cover with water.
Bring to a boil then turn down to a low simmer. Let the beans cook slowly until soft and creamy. It will take about 3 hours. Keep adding water 1 cup at a time if they have soaked all the water up.
Once tender and creamy, add the cilantro, parsley, cumin, coriander, paprika and salt. Season to taste with more salt if you prefer.
Fold in butter and spoon the ful over the hummus.
In a separate pot, bring 1 quart of water to a simmer and place the 4 eggs in the pot.
Cook for 7-8 minutes then drain and peel.
Cut the eggs in half.
Garnish with more chopped herbs, olive oil and soft cooked egg.

Prepared Tahini

Combine the lemon juice and garlic in a non-reactive bowl; set it aside for 30 minutes to steep.
Meanwhile, whip the tahini with a stand mixer or electric mixer on high speed for about 10 minutes, until it’s glossy and light like cake batter. It’s nearly impossible to over-whip it, so feel free to spend a little time here.
Strain the lemon juice. Decrease the mixer’s speed to medium and add the juice and salt; the tahini will seize up at first, but don’t freak out! Keep whipping it at medium speed and it will incorporate.
When the tahini has a uniformly tacky, almost fudgy consistency, add the ice water, about ¼ cup at a time, and increase the speed to high. At first, the sauce may seize up again and look almost curdled, but keep adding the ice water, whipping well between each addition. It will smooth itself out and should look like a thick mousse. Every tahini is different; if, after you’ve added all the water, it’s still too thick, keep adding it by the tablespoon until it lightens up.
Prepared tahini will stay good for about 2 days in the fridge. If you’re making it in advance, let it warm up just slightly on the counter and whip in 1 to 2 tablespoons ice water to restore some of its lightness. Add to the well in the hummus.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Alon Shaya’s Classic Hummus Ful first appeared on Camellia Brand.

Blackeye Pea Salad

user-submission — Fri, 01 Jun 2018 19:30:25 +0000

Ingredients:

4 cups cooked Camellia Brand Blackeye Peas
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon honey
¼ teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup apple cider vinegar
3/4 cup extra virgin olive oil
¼ cup diced yellow onion
¼ cup diced red bell pepper
¼ cup diced green bell pepper

Directions:

In a large bowl, combine the garlic, thyme, parsley, honey, red pepper flakes, salt, black pepper, and cider vinegar.
Slowly whisk in the olive oil. Adjust the seasoning with salt and pepper.
Add the cooked blackeye peas, diced onion, and diced red and green bell peppers.
Mix well, cover, and refrigerate for at least 4 hours before serving.

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 Blackeye Pea Salad first appeared on Camellia Brand.

Lady Cream Pea Caviar

user-submission — Sun, 13 May 2018 19:20:55 +0000

Ingredients:

DRESSING

1/3 cup red wine vinegar
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons salt
1 teaspoon dried oregano
Hot sauce to taste

CAVIAR

4 cups cooked Camellia Brand Lady Cream Peas
2 Roma tomatoes, diced
1 yellow bell pepper, seeded and diced
1/2 large red onion, diced
1 jalapeño pepper, seeded and finely diced
1 bunch cilantro, chopped

Directions:

In a small bowl, combine dressing ingredients and whisk together.
In a large bowl, combine caviar ingredients and toss thoroughly.
Pour dressing over caviar and mix gently. Cover and refrigerate for at least 1 hour or overnight.
Serve with chips as an appetizer or as a side dish.

The post Lady Cream Pea Caviar 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.

Jamaican Jerk Black Bean Nachos

user-submission — Thu, 19 Apr 2018 15:09:06 +0000

Ingredients:

Tortilla chips
1 cup White Bean Cheese Sauce
Jerk Black Beans
1 cup Monterrey Jack cheese
Roasted Corn Salsa
Garnishes: Pickled Red Onion, serrano pepper (sliced), cotija or queso fresco cheese (crumbled), cilantro
Spicy Avocado Crema

Directions:

Pre-heat oven to 400°F.
Spray a parchment-lined sheet pan with vegetable oil.
Layer tortilla chips with white bean cheese sauce, black beans, and Monterrey Jack cheese. Bake nachos until cheese is melted.
Top with roasted corn salsa.
Garnish with pickled red onions, serrano pepper slices, cotija or queso fresco crumbled cheese, and cilantro.
Finish with Spicy Avocado Crema.

The post Jamaican Jerk Black Bean Nachos first appeared on Camellia Brand.

White Bean Cheese Sauce

user-submission — Thu, 19 Apr 2018 15:09:04 +0000

Ingredients:

1/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
1/2 cup milk, more to thin if necessary
1 cup shredded cheddar cheese (yellow, white, or smoked)
Cajun seasoning,to taste

Directions:

Soak beans in water for 6 hours or overnight.
Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 45 minutes or until soft. Stir occasionally, and add water as necessary. Drain and set aside.
Add beans and milk to a blender or large container (if using an immersion blender). Blend on high speed until smooth.
Transfer mixture to a small pot over medium heat. Add shredded cheddar, whisking continuously as sauce simmers. Add Cajun seasoning to taste, if desired.
Remove from heat and use immediately, or store in refrigerator.

The post White Bean Cheese Sauce first appeared on Camellia Brand.

Pickled Red Onions

user-submission — Thu, 19 Apr 2018 15:09:02 +0000

Ingredients:

1 large red onion, thinly sliced
1 1/4 cups rice wine vinegar or white wine vinegar
1/2 cup water
3 tablespoons granulated sugar
1 tablespoon kosher salt
Pinch of crushed red pepper flakes (optional)

Directions:

Add sliced onions to a container with a tight lid, such as a mason jar.
Add the next 4 ingredients to a small pot over medium high heat. Bring to a boil, making sure that the salt and sugar dissolve completely.
Remove from heat, and pour over onions. Add crushed red pepper flakes to mixture, if desired.
Allow onion mixture to cool to room temperature; cover with lid and refrigerate for at least 2 hours before using.

The post Pickled Red Onions first appeared on Camellia Brand.

Jerk Black Beans

user-submission — Thu, 19 Apr 2018 15:09:00 +0000

Ingredients:

1 teaspoon olive oil
1/2 red onion, chopped
3 cups cooked Camellia Brand Black Beans
1 1/2 tablespoons store-bought or pre-made Jamaican Jerk Seasoning Blend, or to taste
1 teaspoon garlic powder
Fresh lime juice, to taste
6 tablespoons water or bean-cooking liquid

Directions:

Heat oil in a skillet over medium heat. Add red onion and cook for 4-5 minutes.
To the skillet, add cooked beans, jerk seasoning blend, garlic powder, lime juice and water or bean-cooking liquid. Cover and simmer for 7-8 minutes.
Taste and adjust seasonings, and add more water or bean-cooking liquid if necessary.

The post Jerk Black Beans first appeared on Camellia Brand.

Roasted Corn Salsa

user-submission — Thu, 19 Apr 2018 15:08:58 +0000

Ingredients:

1 1/2 cups frozen corn kernels, or 2 ears of corn
1/2 red onion, chopped
1/4 cup chopped cilantro
1/2 cup halved grape tomatoes
Salt, pepper, cayenne, and lime juice to taste

Directions:

Cook ears of corn over a grill or gas flame until roasted to your preference, and slice corn kernels off cob. Or, use frozen corn kernels and add to a heavy-bottomed skillet over high heat. Cook until kernels have browned, stirring occasionally, 6-8 minutes.
Allow corn to cool, and add to a mixing bowl with chopped red onion, cilantro, and halved grape tomatoes.
Season mixture to taste with salt, pepper, cayenne, and lime juice.

The post Roasted Corn Salsa first appeared on Camellia Brand.

Instant Pot New Orleans-Style Red Beans and Rice

Aimee Bussells — Mon, 16 Apr 2018 20:42:21 +0000

Ingredients:

1 tablespoon oil
1 pound smoked sausage, sliced
1/4 stick of butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 clove garlic, chopped
1 (1-pound) package Camellia Brand Red Kidney Beans
6 cups water
1 bay leaf
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort red kidney beans.
Press the Sauté button on the Instant Pot, and add 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 1/4 stick butter to Instant Pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.
Add the kidney beans into the Instant Pot along with the cooked sausage, water, and bay leaf. Stir.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Manual button and set to 40 minutes at high pressure.
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.
Serve over hot cooked rice.

Instant Pot Red Beans & Rice Tips:

Firm smoked 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.
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 naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

The post Instant Pot New Orleans-Style Red Beans and Rice 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.

Blackeye Pea Pimento Cheese Nachos

user-submission — Wed, 20 Sep 2017 19:17:11 +0000

Ingredients:

Blackeye Pea Mixture

1 tablespoon extra virgin olive oil
1 lb. ground turkey
1 1/2 teaspoons Creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
2 cups cooked Camellia Brand Blackeye Peas

Pimento Cheese Sauce

3 tablespoons butter, unsalted
2 tablespoons flour
2 cups whole milk
1/2 teaspoon black pepper
1/2 teaspoon Creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 (4-ounce) jar of pimentos, drained and diced
2 teaspoons hot sauce
1 1/2 cups grated sharp Cheddar cheese
1 1/2 cups grated Monterey Jack cheese

To Assemble

Tortilla chips
Sliced jalapeños
Grape tomatoes, halved
Chopped green onions

Directions:

Add olive oil to skillet over medium heat; add ground turkey to skillet, season with spices and cook about 10-12 minutes.
Add cooked blackeye peas to skillet and cook 5 minutes more. Set mixture aside.
In a small pot, heat butter over medium heat; add flour and whisk well for about 40 seconds. Add milk and spices, bring mixture to a boil and reduce heat.
Add diced pimentos and hot sauce and simmer for about 3 minutes.
Remove from heat and add cheese by the handfuls, whisking well after each addition. Add more milk if a thinner consistency is desired.
To assemble: place tortilla chips on platter. Top with blackeye pea mixture, pimento cheese sauce, grape tomatoes, sliced jalapeños and green onions, if desired.
Serve immediately.

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 Blackeye Pea Pimento Cheese Nachos first appeared on Camellia Brand.

Red Beans & Rice Sliders

Aimee Bussells — Wed, 20 Sep 2017 19:16:57 +0000

Ingredients:

1 tablespoon vegetable oil
1/2 cup finely chopped onion
1/4 cup finely chopped bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
3/4 cup cooked white or brown rice
2 cups cooked Camellia Brand Red Kidney Beans
1/4 cup soft whole wheat bread crumbs
1 ounce green onion, chopped
2 tablespoons snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Slider rolls
Mayonnaise
Curly lettuce
Roma tomato slices
Red onion slices
Hot sauce

Directions:

Heat the vegetable oil in a frying pan over medium heat. Caramelize the onion, bell pepper, celery and garlic in the vegetable oil.
Place the cooked rice and cooked red beans in the food processor; pulse until smooth and transfer to large bowl.
Fold the caramelized vegetables, bread crumbs, green onion and parsley into the rice and bean mixture. Season with salt and black pepper.
Shape the bean mixture into small slider-size patties.
Preheat a large, nonstick skillet over medium heat. Add patties to skillet.
Cook for 6 to 8 minutes or until heated through and browned, turning patties once.
Serve sliders on rolls, dressed with desired toppings.

The post Red Beans & Rice Sliders 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.

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

Black Bean Hummus

Aimee Bussells — Wed, 07 Jun 2017 15:16:20 +0000

Ingredients:

3 cups cooked Camellia Brand Black Beans
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons tahini
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/4 cup chopped fresh cilantro

Directions:

Combine all ingredients except for cilantro in a food processor or blender, and purée until smooth. Add water to thin, if necessary.
Add cilantro and pulse just until incorporated.
Adjust seasonings to taste, and serve with pita chips and julienned vegetables.

The post Black Bean Hummus 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.

Party Rice

user-submission — Mon, 06 Feb 2017 17:23:55 +0000

Ingredients:

15 cups of white rice, divided
30 cups of hot water, divided
8 tsp salt, divided
1/4 cup butter, divided
2 (9×13) aluminum pans
aluminum foil

Directions:

Preheat oven to 350 degrees. Pour half of the hot water into each of the two 9×13 aluminum pans along with half of the rice, salt and butter. Tightly wrap each aluminum pan with the aluminum foil.
Place both pans in the oven for 45 minutes. Remove and let rice sit for at least 10 minutes, untouched before checking. Fluff rice with a fork. Reseal with aluminum foil and bring outside to serve with cooked red beans.

PRO TIP: Give yourself about an hour to prepare and cook the rice. Bring outside to serve with the red beans.

The post Party Rice first appeared on Camellia Brand.

Red Beans and Rice for 50

user-submission — Mon, 06 Feb 2017 17:23:49 +0000

Ingredients:

8 lbs. Camellia Brand Red Kidney Beans
1/4 cup bacon fat
5 lbs. Andouille sausage, sliced into 1-inch discs
6 yellow onions, diced
4 green bell peppers, diced
6 stalks of celery, diced
6 cloves garlic, minced
5 bay leaves
1 (1-ounce) container white pepper
1 (0.7-ounce) container dried thyme
2 bunches green onions, chopped
1 cup fresh parsley
2 gallons of water
hot sauce, salt and pepper and hot cooked white rice

Directions:

Soak the red beans overnight. The next day, drain and rinse the beans thoroughly.
Put a 50-qt. seafood boil pot (without the steamer basket) on the burner, and use propane to bring it to medium heat. Add the bacon fat. Once the bacon fat is melted, add the 5 pounds of sausage to the pot and brown.
Once the sausage has started to brown, add the onions, green bell peppers, celery and garlic, and keep stirring with the wooden paddle until the onions are tender and translucent. Carefully add the 2 gallons of water to the pot along with the red beans, bay leaves, white pepper and dried thyme. Raise the heat to medium-high, allowing the pot to come to a boil. (This could take 30 minutes or so, depending on the heat conductivity of your pot.)
Once the red beans are at a boil, reduce heat and cover; simmer on low for 2 hours or until the red beans are tender, stirring occasionally. Once the beans are tender, smash some against the side of the pot for added creaminess. Remove bay leaves.
Before serving, stir in the chopped green onions and fresh parsley.

PRO TIPS:

When cooking in a big pot over a centered, narrow heating element, you need a utensil with a flat head (like a wooden paddle) that lets you scrape the bottom of the pot as you cook, so that it doesn’t burn. If the sausage and vegetables start to stick while cooking, add more bacon fat or a few glugs of olive oil.
If there’s too much liquid in the pot, raise the heat back up to a rolling boil to burn off some of the liquid. After letting the pot boil for 10-15 minutes, reduce heat, and let simmer for 20 minutes.
To make it a memorable experience, add a bottle of beer to the pot when you add the red beans. The yeast in the beer will help thicken the pot and give the beans a unique flavor.

The post Red Beans and Rice for 50 first appeared on Camellia Brand.

Cajun Caviar

Aimee Bussells — Wed, 25 Jan 2017 17:54:24 +0000

Ingredients:

DRESSING

1/3 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon Cajun seasoning
1 teaspoon minced fresh garlic

SALSA

3/4 cup cooked Camellia Brand Green Baby Lima Beans
3/4 cup cooked Camellia Brand Crowder Peas
3/4 cup cooked Camellia Brand Lady Cream Peas
1 large tomato, seeded and diced (about 1 cup)
1 medium poblano, seeded and diced (about 2/3 cup)
1 cup fresh or thawed frozen yellow corn
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 large tomato, seeded and diced (about 1 cup)
Tortilla chips

Directions:

Make the dressing: In a small bowl, whisk together the oil, vinegar, lime juice, Cajun seasoning and minced garlic; set aside.
In a large bowl, combine the cooked beans and peas, poblano pepper, corn, red onion and cilantro. Add the dressing to the bean mixture, tossing to combine. Add the diced tomato last, gently tossing to combine.
Cover and chill for up to 2 hours.
Serve with tortilla chips for scooping.

The post Cajun Caviar first appeared on Camellia Brand.

Jay Ducote’s Red Beans and Rice Balls

user-submission — Fri, 06 Jan 2017 21:40:18 +0000

Ingredients:

Red Beans:

1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons canola oil
2 pounds smoked sausage, chopped finely or pulverized in a food processor
2 medium yellow onions, diced
2 green bell peppers, diced
8 cloves garlic, minced
3 stalks of celery, chopped
1/4 cup Slap Ya Mama Cajun Seasoning
2 bay leaves

Rice:

3 cups medium grain Supreme Rice
Kosher salt

Egg Wash:

6 eggs
1 cup milk
1 cup all-purpose flour
1 cup Panko bread crumbs
1 cup Slap Ya Mama Fish Fry
Oil for frying

Directions:

Soak beans overnight and reserve soaking liquid.
In a large, heavy-bottom pot over medium-high heat, add canola oil and smoked sausage. Brown the sausage until fat is rendered, about 10 minutes.
Add onion, bell pepper, celery, and garlic to the pot; sauté until onions are wilted but not brown, about 10 minutes.
Add the beans with the soaking liquid and stir. Bring everything up to a boil.
Add Slap Ya Mama Cajun Seasoning and bay leaves, stir and reduce heat.
Simmer at least 1 hour, stirring regularly; beans should have a thick, creamy consistency. Smash beans on the side of a pot with the back of a spoon if needed to thicken.
Remove from heat and allow to cool. Refrigerate overnight.
The next day, cook rice with kosher salt according to package instructions.
Fold cooked rice into the red bean mixture. Refrigerate at least 2 hours.
When ready to fry, whisk milk and eggs together for egg wash.
Place flour in one shallow pan. In another shallow pan, combine Slap Ya Mama Fish Fry and Panko bread crumbs.
In a cast iron Dutch oven, heat frying oil to 350 degrees.
Form the red bean and rice mixture into golf-ball sized balls. Roll red bean and rice balls in flour, then in egg wash, and then toss and coat them in the bread crumb mixture. Place in frying oil in batches.
Fry for 3-4 minutes per batch until golden brown. Drain on paper towels.
Serve hot with BBQ Aioli and Pickled Red Onions.

The post Jay Ducote’s Red Beans and Rice Balls first appeared on Camellia Brand.

Loaded Beef & Bean Chili Nachos

Aimee Bussells — Thu, 20 Oct 2016 16:45:53 +0000

Ingredients:

Tortilla chips
1 cup prepared Beef & Black Bean Chili, warmed
1-2 cups shredded Cheddar and Monterey Jack cheese
1 cup halved grape tomatoes
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1-2 avocados, pitted and diced
Sour cream

Directions:

Pre-heat oven to broil.
Spread a single layer of tortilla chips on a sheet pan, and top evenly with small 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 halved grape tomatoes, chopped cilantro, chopped green onions, and diced avocados. Add a few generous dollops of sour cream, so that nachos can be pulled apart and dipped into the sour cream.

The post Loaded Beef & Bean Chili Nachos 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.

Brazilian-Style Blackeye Pea Fritters

user-submission — Thu, 20 Oct 2016 15:28:58 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
1 large onion, coarsely chopped
3 teaspoons ginger paste*
2 teaspoons garlic paste*
Salt to taste
Oil for frying

*Both ginger and garlic paste are readily available in supermarkets, usually found in the fresh produce/herbs section.

Directions:

Soak blackeye peas 8-10 hours or overnight.
When ready to prepare, place soaked blackeye peas in a food processor with remaining ingredients. Process until a smooth, thick batter forms, with no lumps. Add salt to taste. Empty batter from food processor into a large bowl, and aerate it by beating for 2-3 minutes with a wooden spoon.
In a large heavy skillet or Dutch oven, heat at least 2 inches of oil for frying. When ready to fry, stir the batter again, and drop by large spoonful into the hot oil. Allow to brown, turning each fritter once. Continue to stir remaining batter to aerate it before frying.
Drain fritters on absorbent paper, and serve hot with hot sauce, salsa or condiment of your choice.

Makes about two dozen fritters.

The post Brazilian-Style Blackeye Pea Fritters first appeared on Camellia Brand.

Avocado Cilantro Hummus

Julie Koppman — Thu, 20 Oct 2016 14:34:55 +0000

Ingredients:

2 cups prepared Hummus
1 ripe avocado
1/2 lime, juiced
1/3 cup fresh cilantro

Directions:

Add all ingredients to the bowl of a food processor or blender, and blend until smooth.
Serve with pita, crackers, or crudités. Or for a fast snack or lunch, spread over a warm whole wheat tortilla, top with fresh baby spinach and shredded carrots, roll up, and enjoy.

The post Avocado Cilantro Hummus first appeared on Camellia Brand.

Stovetop Beef & Black Bean Chili

Aimee Bussells — Wed, 19 Oct 2016 19:49:10 +0000

Ingredients:

2 1/2 pounds ground beef or turkey
1 large onion, chopped fine
2 Poblano chilies, seeded, chopped fine
1 jalapeño pepper, seeded, minced
1 1/2 tablespoons chipotle chile powder
2 tablespoons ground cumin
4 large cloves garlic, chopped
1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
1 pound Camellia Brand Black Beans, rinsed and sorted
6-8 cups beef broth
Salt to taste
Assorted toppings: shredded cheese and sour cream

Directions:

Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
Drain meat, and return it to Dutch oven.
Add onion and cook until translucent, about 5 minutes.
Add the Poblano peppers, jalapeño, chipotle chile powder, and cumin; stir thoroughly. Cook until the peppers soften slightly, about 3 minutes.
Add garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and 3 cups beef broth. Stir to combine.
Bring to a boil, reduce heat to low, and cook for 3-4 hours, stirring occasionally, until the beans are soft but not falling apart. Add additional broth as necessary.
Season with salt to taste. Serve with assorted toppings.

Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.

The post Stovetop Beef & Black Bean Chili first appeared on Camellia Brand.

Slow Cooker Beef & Black Bean Chili

Aimee Bussells — Wed, 19 Oct 2016 19:49:09 +0000

Ingredients:

2 1/2 pounds ground beef or turkey
1 large onion, chopped fine
2 Poblano chilies, seeded, chopped fine
1 jalapeño pepper, seeded, minced
1 1/2 tablespoons chipotle chile powder
2 tablespoons ground cumin
4 large cloves garlic, chopped
1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
1 pound Camellia Brand Black Beans, rinsed and sorted
2 cups beef broth
Salt to taste
Assorted toppings: shredded cheese, sour cream, and chopped green onions

Directions:

Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
Drain meat.
To a large slow cooker, add the meat, onion, Poblano peppers, jalapeño pepper, chipotle chile powder, cumin, garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and beef broth. Stir to combine.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender.
Season with salt to taste. Serve with assorted toppings.

Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.

The post Slow Cooker Beef & Black Bean Chili first appeared on Camellia Brand.

Slow Cooker 3-Bean Vegetarian Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:17 +0000

Ingredients:

1 large red onion, chopped
4 smoked Hatch chilies, peeled, and chopped (Can substitute 2 Poblano chilies, roasted, peeled, and chopped. See note at bottom on roasting.)
2 (10-ounce) cans diced tomatoes with green chilies, such as Ro-Tel
4 large cloves minced garlic
1 1/2 tablespoons smoked paprika
12 ounces Pale Ale beer (Can substitute vegetable broth.)
2 cups vegetable broth
1 cup Camellia Brand Red Kidney Beans, rinsed and sorted
1 cup Camellia Brand Cannellini Beans or Camellia Brand Great Northern Beans, rinsed and sorted
1 cup Camellia Brand Black Beans, rinsed and sorted
1/4 cup olive oil (optional)
Assorted toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Directions:

Add the onion, Hatch chilies (or Poblano chilies), diced tomatoes with chilies, garlic, smoked paprika, beer, broth, and beans to slow cooker.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender but not falling apart, adding additional broth as necessary.
During the last 15 minutes of cooking, swirl in 1/4 cup olive oil, if desired.
Serve chili with assorted toppings, if desired.

Notes:

On a scale of 1-5, the spice level of this chili is a 3.

To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange 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.

The post Slow Cooker 3-Bean Vegetarian Chili first appeared on Camellia Brand.

Stovetop 3-Bean Vegetarian Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:15 +0000

Ingredients:

1 tablespoon olive oil, plus 1/4 cup (optional)
1 large red onion, chopped
4 smoked Hatch chilies, peeled, and chopped (Can substitute 2 Poblano chilies, roasted, peeled, and chopped. See note at bottom on roasting.)
2 (10-ounce) cans diced tomatoes with green chilies, such as Ro-Tel
4 large cloves minced garlic
1 1/2 tablespoons smoked paprika
12 ounces Pale Ale beer (Can substitute vegetable broth.)
5-6 cups vegetable broth
1 cup Camellia Brand Red Kidney Beans, rinsed and sorted
1 cup Camellia Brand Cannellini Beans or Camellia Brand Great Northern Beans, rinsed and sorted
1 cup Camellia Brand Black Beans, rinsed and sorted
1/4 cup olive oil (optional)
Assorted toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Directions:

Add 1 tablespoon olive oil to a large Dutch oven over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the Hatch chilies (or Poblano chilies), diced tomatoes with chilies, garlic, smoked paprika, beer, 5 cups broth, and beans.
Bring to a boil. Cover, reduce heat to low, and cook for about 4-5 hours, until the beans are tender but not falling apart. Add additional broth as necessary.
Swirl in the remaining 1/4 cup olive oil, if desired, 5 minutes before serving.
Serve chili with assorted toppings, if desired.

Notes:

On a scale of 1-5, the spice level of this chili is a 3.

The post Stovetop 3-Bean Vegetarian Chili 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.

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.

Spicy Sweet Potato Hummus

Julie Koppman — Wed, 06 Jul 2016 14:35:19 +0000

Ingredients:

2 cups prepared Hummus
2 small sweet potatoes, baked
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
A few shakes Tabasco brand Chipotle Pepper Sauce or chipotle powder

Directions:

Add all ingredients to the bowl of a food processor or blender, and blend until smooth.
Adjust seasonings to your taste. Spread on a turkey sandwich, or serve with tortilla chips, pita, or crackers.

The post Spicy Sweet Potato Hummus 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.

Skinny Red Bean Dip

user-submission — Thu, 31 Mar 2016 15:48:39 +0000

Ingredients:

1 1/2 cups cooked Camellia Brand Red Kidney Beans
1 cup salsa
2 packages light cream cheese, softened
1 cup shredded reduced-fat cheddar shredded cheese

Directions:

Place all ingredients in food processor.
Process until smooth.
Serve with high-fiber crackers.

Recipe from Shelly Marie Redmond’s blog, Skinny Louisiana. Shelly is a culinary dietitian, speaker and founder of Skinny Louisiana™, focusing on Louisiana cooking and living with a skinny twist.

The post Skinny Red Bean Dip first appeared on Camellia Brand.

Curt Guillory’s Cajun Hummus

Aimee Bussells — Wed, 09 Dec 2015 20:33:28 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans
1 medium white onion, chopped
4-5 cloves garlic, chopped
1 1/2 cups whole pecans
1/2 cup olive oil
Juice of two large lemons
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon Creole seasoning
1/2 pound tasso, diced small
1 bunch green onions, sliced

Directions:

Place the red beans in a heavy pot or pot of pressure cooker, rinse, and fill with enough cold water to cover the beans by one inch. Let soak for at least 1 hour, preferably 2-3 hours.
Add onions and garlic.
Cook until very soft. If cooking on the stovetop, be sure to stir occasionally to avoid sticking and scorching.
While the beans are cooking, place the pecans in a food processor and process until a paste is formed. Scrape down the bowl as needed. Reserve to a small bowl for later use.
Allow the beans to cool until they can be safely handled.
Add the beans with cooking liquid, pecan butter, olive oil, lemon juice, cumin, salt, and all-purpose seasoning to the bowl of a food processor and process until very smooth, scraping down the bowl as needed.
Taste and adjust seasoning.
Stir in cubed tasso, reserving a small amount for garnish.
Top with sliced green onions and diced tasso.
Serve with fried pork rinds for additional Cajun flavor.

The post Curt Guillory’s Cajun Hummus first appeared on Camellia Brand.

Slow Cooker Red Beans and Rice

Aimee Bussells — Sat, 23 May 2015 16:21:04 +0000

Ingredients:

2 tablespoons olive oil or vegetable oil
4 cups pre-chopped trinity (onion, celery, bell pepper)
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
7 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce to taste
Salt and black pepper to taste
6 cups cooked white or brown rice

Directions:

Prep Time: 30 minutes, Cook Time: 10 hours (low) or 4 hours (high)

Optional: Soak red beans overnight. Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.
In a large skillet, heat the oil over medium high heat.
Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
Once done, remove the skillet from heat and transfer contents to slow cooker.
Add water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on slow cooker.
Set slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
After eight hours (on low setting) or three hours (on high setting), red beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a more creamier style of beans.
Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.

Notes:

If you cannot find pre-chopped trinity in your local grocery store, substitute 2 cups of chopped onions, 1 cup of chopped celery, and 1 cup of chopped bell pepper.
Steps 1 through 3 can be done the day ahead of time, if needed. Store the cooked vegetable and sausage mixture in an air tight container in the refrigerator then just pick up on Step 4 when you’re ready to add everything to the slow cooker.
If you’re strapped for time, skip Steps 1 through 4. Sautéing the trinity and the sausage will add a depth of flavor, but it’s not a requirement. If you skip over to Step 5, add the raw vegetables and sausage to the slow cooker with everything else. Omit the vegetable oil.
Depending on your beans and your slow cooker, the beans may have more water than you’re used to on the stove. Instant pot beans will thicken upon standing. Mash some of the beans on the side of the slow cooker crock if you prefer a creamier style of beans.
Your red beans can stay in the slow cooker for another couple of hours on the “Warm” setting. Beans will continue to thicken as they warm longer.

The post Slow Cooker Red Beans and Rice first appeared on Camellia Brand.

New Orleans-Style Red Beans & Rice

Aimee Bussells — Thu, 21 May 2015 22:00:46 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 (32-ounce) container no-sodium chicken broth
Water, as needed
1 large onion, chopped
1 bell pepper, chopped
1/2 cup chopped parsley
4 celery stalks, chopped
1-3 cloves garlic, minced
1 pound of tasso, smoked ham, or pickled pork or a large ham hock
2 bay leaves
1 teaspoon dried thyme
Hot sauce to taste
Creole seasoning to taste
Salt and pepper to taste
6 cups white or brown rice, cooked

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1 part beans to 2 parts liquid.
Bring the beans to a rolling boil, then lower heat, and simmer for 1-2 hours, or until tender. Stir often, (so that beans don’t stick to bottom of pot) and add water as needed.
Brown the meat in a skillet. Remove meat and set aside. In the drippings in skillet, sauté onions, celery, parsley and bell pepper until tender. Add the garlic and saute for 2 minutes, stirring occasionally. Add meat, sautéed vegetables, bay leaf and thyme to the beans. Water should cover all.
Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
To make creamier beans, remove 2 or 3 cups of beans from the pot, puree them with a mixer or blender, and return to pot. Add hot sauce, salt, pepper and/or Creole seasoning to taste.
Serve over rice.

The post New Orleans-Style Red Beans & Rice first appeared on Camellia Brand.

Cowboy Caviar with Blackeye Peas

Aimee Bussells — Thu, 21 May 2015 15:55:22 +0000

Ingredients:

DRESSING

1/3 cup red wine vinegar
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons salt
1 teaspoon dried oregano
Tabasco to taste

SALSA

4 cups cooked Camellia Brand Blackeye Peas
2 Roma tomatoes, diced
1 yellow bell pepper, seeded and diced
1/2 large red onion, diced
1 jalapeño pepper, seeded and finely diced
1 bunch cilantro, chopped

Directions:

Combine dressing ingredients in a small bowl and whisk together. Add hot sauce to taste.
Combine salsa ingredients in a large bowl and toss thoroughly.
Pour dressing over salsa and mix gently. Cover and refrigerate for at least 1 hour or overnight.
Serve as a side dish or with chips as an appetizer.

The post Cowboy Caviar with Blackeye Peas first appeared on Camellia Brand.

Black Bean Burgers

Aimee Bussells — Wed, 05 Sep 2012 23:49:22 +0000

Red Beans and Rice Boudin Balls with Dipping Sauce

Julie Koppman — Sat, 11 Aug 2012 16:32:44 +0000

Ingredients:

Red Beans and Rice Boudin Balls:

1 pound ground pork
1 cup chopped seasoning blend (onions, celery, and green bell peppers)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/4 cup water
1/2 pound smoked pork sausage, diced
3 cups cooked rice, cold
1/4 cup finely chopped parsley
1/4 cup finely chopped green onion tops
1 1/2 cups cooked Camellia Brand Red Kidney Beans
2 eggs
3 cups corn flour
6 cups vegetable oil for frying

Dipping Sauce:

1/2 cup mayonnaise
1/2 cup ketchup
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce

Directions:

In a large saucepan over medium heat, brown ground pork. Add seasoning blend, salt, pepper, Cajun seasoning and garlic powder, and simmer until tender. Add water and continue to simmer for 5 minutes. Remove from heat.
In a separate skillet, brown smoked sausage. Set aside.
In a large bowl, combine pork mixture, rice, parsley, green onions, smoked sausage, and cooked red beans. Refrigerate to cool completely.
Use a portion scoop to form 1-inch balls.
Whisk eggs in a small bowl. Place corn flour in a separate bowl.
Roll each ball in corn flour, and then dip in egg wash. Then roll each ball in corn flour again.
Place balls in refrigerator for 30 minutes or until firm.
Heat oil to 360 degrees. Fry balls for approximately 10 minutes, and drain on a paper towel-covered plate.
Mix all dipping sauce ingredients together, and serve alongside boudin balls as an appetizer.

The post Red Beans and Rice Boudin Balls with Dipping Sauce first appeared on Camellia Brand.

Crispy Cinnamon Garbanzo Beans

Aimee Bussells — Fri, 03 Aug 2012 20:09:33 +0000

Ingredients:

1 cup dry Camellia Brand Garbanzo Beans
2 tablespoons vegetable oil
2 tablespoons raw or regular granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt

Directions:

Place garbanzos in a medium bowl and cover with 2 inches of water. Soak overnight.
Drain garbanzos. Thoroughly pat dry with paper towels or clean kitchen towels.
Preheat over to 350°F. In a bowl, toss garbanzos with vegetable oil and sugar. Spread in a single layer on an ungreased baking sheet.
Roast in oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir a few times to prevent burning.)
Immediately toss garbanzos with cinnamon and salt.
Cool and serve, or store in an airtight container at room temperature for up to a week.

The post Crispy Cinnamon Garbanzo Beans first appeared on Camellia Brand.

Slow Cooker Hearty Bean, Beef & Sausage Chili

Aimee Bussells — Thu, 21 Jun 2012 18:29:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound hot sausage, sliced
½ pound lean ground beef
1 yellow onion, finely chopped
3 celery stalks, finely chopped
2 (14.5-ounce) cans or 1 (29-ounce) can diced tomatoes
2 tablespoons chili powder
2 tablespoons minced garlic
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 tablespoon sugar
1 teaspoon ground black pepper
Salt to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Brown ground beef and sausage in a skillet for about 10 minutes. With a slotted spoon, remove cooked ground beef and sausage to a plate and set aside.
Add onion and celery to skillet and sauté in beef drippings.
Add browned beef, sausage, sautéed mixture, and remaining ingredients to slow cooker and mix well.
Turn the slow cooker to high and bring chili to a boil. Reduce heat to low and slow-cook for a minimum of 12 hours, stirring every 4 hours.
Add salt to taste.

The post Slow Cooker Hearty Bean, Beef & Sausage Chili first appeared on Camellia Brand.

Slow Cooker Hearty Chili

Aimee Bussells — Thu, 21 Jun 2012 17:10:26 +0000

Ingredients:

½ pound of Camellia Brand Red Kidney Beans
1 pound lean ground beef
1 onion, chopped
2 teaspoons finely chopped garlic
1 (29-ounce) can or 2 (14.5-ounce) cans no-sodium diced tomatoes, undrained
3 teaspoons chili powder
¼ teaspoon black pepper
2 teaspoons cinnamon
1 teaspoon adobo seasoning
Salt to taste
1 cup shredded sharp Cheddar cheese

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Cook and drain beef.
Add all ingredients except cheese to slow cooker. Mix ingredients well.
Cook on low heat for 8 hours.
Add salt to taste. Top each bowl with shredded cheese.

The post Slow Cooker Hearty Chili first appeared on Camellia Brand.

Black & Gold Pasta Salad

Amanda Ladner — Tue, 24 Oct 2000 19:15:34 +0000

Ingredients:

Kosher Salt
1 pound Dagastino Fleur de Lis Shaped pasta
3 1/2 tablespoons olive oil, divided
4 tablespoons Creole mustard
2 cups mayonnaise
4 tablespoons red wine vinegar
2 tablespoons cane syrup
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons Cajun seasoning, plus more to taste
2 teaspoons kosher salt
1 teaspoon ground black pepper
3/4 cup finely minced shallots
1 cup yellow grape tomatoes, halved
1 cup finely chopped yellow bell pepper
1 cup finely chopped celery
3/4 cup cooked, chilled Camellia Brand Black Beans
1 (2.25-ounce) can black olives, sliced
Chilled blackened shrimp or chilled blackened chicken, cubed, optional
1/4 cup chopped fresh parsley for garnish

Directions:

Bring a large pot of salted water to a boil. Add pasta to pot, and cook for 5 minutes, until tender.
Drain pasta in a colander, and rinse with cool water.
Transfer pasta to a large bowl, and add 1 ½ tablespoons olive oil.
In a separate, medium bowl, whisk the remaining 2 tablespoons olive oil with Creole mustard, mayonnaise, red wine vinegar, cane syrup, lemon juice, hot sauce, smoked paprika, Cajun seasoning, salt, and black pepper. If dressing is too thick, add 1 tablespoon of water at a time to thin slightly. Adjust seasonings to taste.
To the pasta in the large bowl, add shallots, tomatoes, bell pepper, celery, black beans, and olives. Toss to combine. Add dressing, and mix until well combined.
Chill for at least 1 hour.
Garnish with optional cooked shrimp or chicken and freshly chopped parsley, and serve.

The post Black & Gold Pasta Salad first appeared on Camellia Brand.