Holiday | Camellia Brand

Cannellini Bean Hummus with Arugula Pesto and Roasted Mushrooms

user-submission — Mon, 06 Mar 2023 17:49:39 +0000

Ingredients:

Cannellini Hummus

2 cups cooked Camellia Brand Cannellini Beans
2 tablespoons tahini
2 cloves garlic minced
2 tablespoons lemon juice
1/4 cup olive oil
Salt and pepper to taste
2 tablespoons water, (more if needed for desired consistency)

Arugula Pesto

2 cups fresh arugula, packed
1/4 cup walnuts
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup olive oil
Salt and pepper to taste

Roasted Mushrooms

2 cups mushrooms, cleaned and sliced
2 tablespoons olive oil
Salt and pepper to taste

Directions:

Cannellini Hummus

In a food processor, combine cooked beans, tahini, garlic, lemon juice, and olive oil.
Blend until smooth, adding water as needed to reach desired consistency.
Season with salt and pepper to taste.
Transfer to a serving bowl, and set aside.
Clean food processor.

Arugula Pesto

In the cleaned food processor, combine arugula, walnuts, Parmesan cheese, and garlic.
Blend until mixture is well combined.
With the food processor running, slowly drizzle in the olive oil until pesto reaches desired consistency.
Season with salt and pepper to taste.

Roasted Mushrooms

Preheat oven to 400°F (200°C).
Toss mushrooms with olive oil, salt, and pepper.
Spread mushrooms on a baking sheet in a single layer.
Roast for 15-20 minutes or until mushrooms are tender and slightly golden.

To Assemble:

Spread hummus on a large serving platter, drizzle arugula pesto over hummus, and top with roasted mushrooms.
Serve with fresh vegetables, pita bread, or crackers.

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.

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Blackeye Peas and Jammy Eggs

user-submission — Wed, 21 Dec 2022 23:09:39 +0000

Ingredients:

1 cup Camellia Brand Blackeye Peas, rinsed and sorted
2 tablespoons olive oil, divided
1 cup chopped green onion
1 Fresno chile, stemmed and minced
2 cloves garlic, minced
1 ¾ cups unsalted vegetable broth
1 (14.5-ounce) can diced tomatoes
1 cup frozen gold and white corn
2 ¾ teaspoons kosher salt
2 teaspoons clover honey
1 teaspoon apple cider vinegar
2 cups coarsely crumbled cornbread
4 large eggs
Hot sauce, to serve
Garnish: chopped green onions, flaked sea salt

Directions:

In a large bowl, combine blackeye peas and water to cover by 2 inches. Cover and let stand for 6 hours to overnight. Drain, discarding liquid.
In a medium stockpot or Dutch oven, heat 1 tablespoon oil over medium heat. Add green onion, chile, and garlic; cook until softened, about 3 minutes. Stir in blackeye peas and vegetable broth. Bring to a boil, and reduce heat to medium-low; cover and simmer, stirring occasionally, until peas are tender, 30 to 35 minutes. Stir in tomatoes and corn; return mixture to a boil, and reduce heat to medium. Continue cooking, uncovered, until mixture is thickened, 35 to 40 minutes more. Stir in salt, honey, and vinegar.
Preheat oven to 400°. Line a baking sheet with parchment paper. Add cornbread and remaining 1 tablespoon oil, tossing to combine.
Bake until toasted, 5 to 7 minutes, stirring halfway through baking. Let cool on baking sheet. (Cornbread will continue to dry and crisp as it cools.)
Fill a medium bowl with ice water. Fill a large saucepan with water to about 1½ inches from top; bring to a boil over medium-high heat. Using a slotted spoon, carefully add eggs to pot; reduce heat to medium, and cook for 7 minutes.
Transfer eggs to prepared ice bath, and let rest until cool enough to handle, 2 to 3 minutes. Peel eggs and cut in half.
Divide pea mixture among shallow bowls. Top each with two egg halves and cornbread crumbles. Serve with hot sauce. Garnish with green onion and sea salt, if desired.

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

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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.

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Blackeye Peas and Sausage

Amanda Ladner — Thu, 13 May 2021 16:32:34 +0000

Ingredients:

1 (1 pound) package Camellia Brand Black-eyed Peas, rinsed and dried
1 pound smoked sausage, sliced into 1/4 inch rounds
1 cup yellow onion, diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
4 cloves garlic, grated
1 (32-ounce) container low sodium chicken broth
2 cups water
2 dried bay leaves
2 tablespoons red wine vinegar
1 teaspoon Creole seasoning

Directions:

In a one-gallon zip-top freezer bag, add sausage, onion, peppers, and garlic. Freeze until ready to use or up to 6 months.
In a 7-quart slow cooker, add frozen sausage mixture, peas, broth, 2 cups water, and bay leaves. Cover and cook on high until peas are tender, 5 to 6 hours. Stir in vinegar and Creole seasoning. Store, refrigerated, for up to 7 days.

This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South. For more recipes from Taste of the South, click here.

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Cranberry Barbecue Beans

Amanda Ladner — Mon, 19 Apr 2021 23:09:22 +0000

Ingredients:

1 (1-pound) package Camellia Brand Navy Beans
8 ounces thick cut bacon, chopped (6 slices)
1 1/2 cups chopped sweet onion
1 cup fresh or frozen cranberries, thawed
1 cup ketchup
1 cup barbecue sauce
1/2 cup cane syrup
1/2 cup yellow mustard
2 tablespoons chopped fresh thyme
2 cups chicken broth

Directions:

In a large bowl, add beans and water to cover by 3 inches. Cover and let soak overnight.
Drain beans and rinse.
In a large Dutch oven, add beans and water to cover by 2 inches. Bring to a boil over high heat. Cook until beans are tender, about 1 hour. Drain, discarding liquid.
In same Dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is beginning to render, about 5 minutes. Add onion; cook, stirring frequently, until onion is tender and starting to brown at edges, 5 to 7 minutes. Add beans and cranberries; cook, stirring constantly, for 2 minutes.
Add ketchup, barbecue sauce, cane syrup, mustard, and thyme. Cook for 2 minutes. Add chicken broth; bring to a boil. Reduce heat to medium-low. Cook, uncovered, until sauce is thick, 45 to 60 minutes.

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Potato Salad with Chickpea Aquafaba Mayo

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

Ingredients:

Aquafaba Mayonnaise:

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

Potato Salad:

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

Directions:

Make Aquafaba Mayonnaise:

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

Make Potato Salad:

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

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Simple Slow Cooker Blackeye Peas

Aimee Bussells — Sun, 10 May 2020 17:02:29 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
1 onion, diced
3 cloves garlic, minced
1 ham hock or a ½ pound diced ham
6 cups water or chicken broth
Salt, pepper and hot sauce to taste

Directions:

Rinse and sort peas.
Add peas, onion, garlic, ham hock or diced ham, and water or broth to slow cooker. Stir well and cover.
Cook on low for 5-6 hours or until peas are desired tenderness.
Season to taste.

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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.

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Hayward Family’s Blackeye Peas

Aimee Bussells — Wed, 27 Feb 2019 19:29:55 +0000

Ingredients:

1/2 pound slab salt pork, thickly sliced, then cut in 2-inch pieces
1 large onion, chopped
1 large bell pepper, cut into medium diced pieces
1 pound Camellia Black Eye Peas (soaked if desired)
6 to 8 cups water or chicken broth
1 coin (optional; must be washed well)
Salt and pepper to taste
1 tablespoon fresh chopped thyme leaves
1 pinch sage
1 clove garlic, minced
Pepper Sauce to taste

Directions:

In a large soup kettle over medium-high heat, fry salt pork until golden brown and fat has rendered, about 5 minutes.
Add onions and pepper and sauté until tender, about 5 minutes.
Add peas, chicken broth, and coin.
Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour.
When peas have fully softened, season generously with salt and pepper and stir in thyme, sage and garlic. Continue to simmer to blend flavors, a couple of minutes longer. Season to taste with pepper sauce, if desired.

The post Hayward Family’s Blackeye Peas first appeared on Camellia Brand.

NYE Black Eyed Peas

Lais Cheva — Tue, 08 Jan 2019 03:41:27 +0000

Ingredients:

1 lb. Camellia Blackeye Peas
2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, peeled & crushed
4 ea bay leaves
1/2 tsp thyme, dried
1 tsp sage, dried and rubbed
1 tsp black pepper, ground fine
1/2 tsp cumin, ground
1/2 tsp granulated garlic
1/2 tsp basil leaves, dried
1 tsp smoked paprika
1 tsp oregano, dried
1 lb. ham, diced
2 tbsp Kosher salt

Directions:

Heat the olive oil in a 6 qt. pot over medium heat.
Add the onions and garlic and sweat until they smell sweet and look translucent.
Add the bay leaves and other seasonings along with the ham. Toast well for 2 minutes.
Add the black eyed peas and water – bring to a boil for 5 minutes.
Lower the heat and simmer for 1 hour.
Serve hot over white rice!

Chef Ryan Shepherd, Executive Chef of LH Hayward & Co., is a seasonings expert and culinary educator. He is formerly the executive chef of research and development at Chef Paul Prudhomme’s Magic Seasoning Blends in New Orleans and enjoys making food taste good.

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Sourdough Stuffing with White Beans

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

Ingredients:

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

Directions:

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

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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.

White Bean Antipasto Salad

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

Ingredients:

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

Directions:

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

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

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

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

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

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

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White Bean Hummus

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

Ingredients:

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

Directions:

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

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

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

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

The post White Bean Hummus first appeared on Camellia Brand.

Cauliflower Lima Bean Au Gratin

Aimee Bussells — Mon, 19 Feb 2018 21:39:29 +0000

Ingredients:

1 (2-pound) head cauliflower, cut into large florets
1 pound cooked Camellia Brand Large Lima Beans
Kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups hot milk
1/2 teaspoon freshly ground pepper
1/4 teaspoon grated nutmeg
1 cup freshly grated Sharp cheddar cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions:

Preheat oven to 375°F.
Cook the cauliflower florets in a large pot of boiling, salted water for 5 to 6 minutes, until tender but still firm. Drain. In a large bowl, gently mix cauliflower with cooked beans.
Melt butter in a medium saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 2 minutes. Pour hot milk into the butter-flour mixture, and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
Remove from heat, and add 1 teaspoon of salt, 1/2 teaspoon pepper, 1/4 teaspoon nutmeg, 3/4 cup of the Cheddar cheese, and the Parmesan cheese. Stir well.
Pour 1/3 of the sauce on the bottom of a large casserole dish. Place the drained cauliflower & bean mixture on top, and then spread the rest of the sauce evenly over the mixture. Sprinkle with breadcrumbs and remaining 1/4 cup cheese. Add salt and pepper to taste.
Bake for 25 to 30 minutes, until top is bubbly and brown. Serve hot or at room temperature.

The post Cauliflower Lima Bean Au Gratin first appeared on Camellia Brand.

Warm Asparagus, Mushroom and White Bean Salad

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

Ingredients:

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

Directions:

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

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

White Beans with Roasted Broccoli & Parmesan

Aimee Bussells — Mon, 19 Feb 2018 21:37:55 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
3 ounces Parmesan with rind
1 onion, quartered
6 cloves garlic, smashed
1 teaspoon red pepper flakes
Kosher salt
1 1/2 pounds broccoli, (about 3 small heads), coarsely chopped
1/2 cup olive oil plus 1 tablespoon, divided
Freshly ground pepper
4 ounces pancetta
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice

Directions:

Rinse and sort beans, and place in a large heavy pot.
Remove rind from Parmesan. Add rind along with onion and 3 cloves garlic to beans in pot. Add water to cover beans by 2 inches; season with salt.
Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool, Discard vegetables and Parmesan rind, and drain.
Add 1 tablespoon oil to a skillet over medium-low heat, and cook the pancetta, turning as needed so it doesn’t burn, for about 6 minutes, until crispy. Set aside to cool. Crumble and reserve.
Preheat oven to 400°. Toss broccoli with 1/4 cup oil, salt, pepper, red pepper flakes and smashed garlic. Spread evenly on a sheet pan, with smashed garlic towards the center of the pan to keep it from burning. Roast broccoli until tender and browned, about 20-25 minutes. Let cool.
Finely chop a handful of roasted broccoli. In a large bowl, toss the chopped broccoli with the crumbled pancetta, lemon zest, lemon juice, and beans.
Shave half of the Parmesan over the mixture. Add remaining roasted broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over all and serve.

The post White Beans with Roasted Broccoli & Parmesan 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.

Pasta Fagioli

user-submission — Wed, 20 Dec 2017 17:25:49 +0000

Ingredients:

1 lb Camellia Green Baby Lima
2 lbs celery
2 lbs onions
2 lbs potatoes
1 gallon vegetable stock
1 lb Dagostino Crawfish Shaped
Fresh Herbs (e.g. thymes, rosemary, parsley)
Olive Oil
Scamorza cheese or similar, sliced
Salt and Pepper

Directions:

Rinse and soak beans in cold water for 1 hour
Dice potatoes and celery, slice onions
Warm vegetable stock in a saucepan
Heat olive oil in a separate, large, soup pot
Add onions, celery and potatoes to the pot
Cover and cook on low for 10-15 min, stirring a couple of times
Add the drained beans and stir, add a touch more olive oil if needed
Let cook for 5 min, then add the warm stock
Add bouquet of herbs and seasonings: thyme, rosemary, parsley, salt and pepper
Let cook slowly covered for 1 hour
Uncover and cook for 20 min if too watery
Add the pasta and let cook 6-7 min.
Transfer soup (with all ingredients) to an oven-proof bowl or cast iron pot
Top with 1 or 2 slices of scamorza cheese, some croutons and chopped parsley
Turn on Broiler and let the top of the soup broil until the cheese melts without burning croutons! (Croutons could be added just before removing the pot from the oven, to prevent burning)

Chef Fabrizio Facchini is a member of the Chefs’ Alliance and specializes in wood-fired, Italian-inspired dishes at his restaurant.

The post Pasta Fagioli first appeared on Camellia Brand.

Cassoulet

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

Ingredients:

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

Bouquet Garni

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

Directions:

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

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

The post Cassoulet first appeared on Camellia Brand.

Lamb Shanks with Garlic & Butter Beans

user-submission — Thu, 07 Dec 2017 21:46:30 +0000

Ingredients:

2 lbs. Camellia Brand Large Lima Beans (also called Butter Beans), rinsed and soaked overnight in enough cold water to cover
8 lamb shanks
1/2 cup olive oil
5 cups vegetable stock, divided
5 large shallots, diced (about 1/3 cup)
8 large cloves garlic, minced
1/4 cup brandy
3 large ripe tomatoes, diced (about 2 cups)
1/2 cup tomato paste
2 bay leaves
8 sprigs fresh thyme
4 cups white wine
Salt and freshly ground pepper, to taste

Directions:

Preheat oven to 325°F.
Heat 6 tablespoons olive oil in a large, deep sauté pan, or Dutch oven, over medium-high heat, and brown the lamb shanks on all sides. Remove the shanks from the pan and set aside.
Drain the fat, and deglaze the pan using 1 cup vegetable stock. Pour the liquid into a small bowl and set aside.
Return the sauté pan to the stove, and heat the remaining 2 tablespoons oil over medium heat. Add the shallots and sauté for 2 to 3 minutes until translucent. Add the garlic and sauté for 1 additional minute. Add the brandy, tomatoes, tomato paste, bay leaves, and thyme and cook over low heat for 10 minutes.
Add the drained beans and arrange the lamb in the pan; with the meatier side down. Pour in the deglazing liquid, the wine, and the remaining vegetable stock.
Bring to a boil, then reduce heat to medium low and simmer for 15 minutes.
Cover the sauté pan with a tight fitting lid and bake in the preheated oven for 1 1/2 to 2 hours, or until lamb shanks are fork tender and the beans are done. Check halfway through the cooking time and add more stock as needed.
Remove from the oven, discard bay leaves and thyme, then increase the oven temperature to broil. Return the lamb to the oven and broil each side for 5 minutes to brown.
Adjust the seasoning with salt and pepper.
Serve in a preheated bowl with the butter beans and sauce.

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

The post Lamb Shanks with Garlic & Butter Beans first appeared on Camellia Brand.

Southern Blackeye Peas

Aimee Bussells — Thu, 01 Dec 2016 16:13:59 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
2 tablespoons olive oil
8 ounces ham, diced
6 thick-cut slices bacon, cut in 1/4-inch strips
1 large onion, chopped (about 1 1/2 cups)
1 red bell pepper, chopped (about 1 cup)
3 stalks celery, chopped (about 1 cup)
4 cloves garlic, chopped
4 cups chicken stock
2 cups water
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Directions:

Rinse and sort blackeyed peas.
Heat olive oil in a large Dutch oven over medium high heat. Add ham and bacon.
Cook stirring occasionally until browned, about 10 minutes.
Add onion, bell pepper and celery, sauté for 3 minutes, or until onions are slightly translucent.
Add garlic and cook 1 minute more.
Add blackeye peas, stock, water, pepper, and cayenne, and bring to a boil.
Reduce heat, cover, and simmer until peas are tender, about 75 minutes.
Serve with Easy Pan Fried Pork Chops and Southern Collard Greens.

The post Southern Blackeye Peas first appeared on Camellia Brand.

Caesar-Style White Beans

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

Ingredients:

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

Directions:

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

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

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.

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.

Camellia’s Shrimp, Andouille and White Bean Cassoulet

Aimee Bussells — Fri, 12 Dec 2014 19:39:15 +0000

Ingredients:

1 (1-pound) Camellia Brand Navy (Pea) Beans soaked overnight
5 bay leaves, in all
Creole seasoning
3 tablespoons olive oil
1 pound Andouille sausage, cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)
1 medium onion, diced
4 ribs celery, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 (28-ounce) can whole peeled Roma tomatoes
3 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
1 bunch green onions, chopped
3 cups low sodium chicken broth
3 cups Panko breadcrumbs
1 1/2 cups shredded Parmesan
1 tablespoon fresh oregano or thyme leaves (no stems)
3 tablespoons olive oil
Salt and pepper
2 pounds medium Gulf shrimp, peeled and deveined
Hot French bread

Directions:

Add the navy beans, three bay leaves, and Creole seasoning to taste to a large saucepot. Add enough water to cover the beans by 3 inches. Bring to a boil and cook, adding additional water as necessary, until beans are soft, about 1 hour. Drain and set aside.
Heat the olive oil in a Dutch oven, preferably cast iron, over medium-high heat. Add the Andouille and cook until brown, about 10 minutes. Add the onion, celery, garlic, oregano, and Creole seasoning to taste; cook until the vegetables are tender and translucent, about 7 minutes.
Crush the tomatoes with your hands over the contents of the Dutch oven before adding them to the pot. Add the 2 remaining bay leaves, Worcestershire, reserved navy beans, thyme, and green onions. Add the chicken broth, and bring to a boil. Reduce the heat to medium-low and simmer until the beans have absorbed the broth, 15 to 20 minutes.
Meanwhile set a low broiler. Combine the Panko, Parmesan, oregano or thyme leaves, olive oil, and salt and pepper to taste. Set aside.
Add shrimp to Dutch oven, and cook until thoroughly pink, 8 to 10 minutes. Top with Panko mixture. Place under broiler and cook until lightly golden, 2 to 3 minutes.
Alternatively, the cassoulets may be broiled and served in individual ramekins.

The post Camellia’s Shrimp, Andouille and White Bean Cassoulet first appeared on Camellia Brand.

Black Bean Chocolate Truffles

Aimee Bussells — Tue, 28 Nov 2000 22:52:06 +0000

Ingredients:

1 1/2 cups cooked Camellia Brand Black Beans
1/2 cup Steen’s cane syrup
2 teaspoons coconut oil
1 teaspoon vanilla extract
3 eggs
1/2 teaspoon baking powder
1/4 cup cocoa powder
1 pinch salt
1 tablespoon brown sugar
1/4 cup dark chocolate chips
1/2 cup dark or white chocolate, for melting
Optional garnish such as sea salt, candied orange peel, or cocoa powder

Directions:

Preheat oven to 350°, and line a quarter sheet pan with parchment paper.
To a blender or food processor, add cooked beans, cane syrup, coconut oil, and vanilla extract. Blend for about 60 seconds, until well combined.
Add eggs and blend for 30 seconds more, until well incorporated and very few black flecks from the beans remain.
Add baking powder, cocoa powder, salt, and brown sugar, and blend for about 20 seconds more, until smooth.
Pour batter into prepared sheet pan. Add chocolate chips, and gently combine with a wooden spoon.
Bake for 30-40 minutes, removing when the center and edges are firm. (The texture should not be gooey. If not firm, bake a few minutes more.)
Remove from oven, and allow to cool for 15-20 minutes.
Once cooled, use a small scooper or spoon to scoop out brownie dough, and roll into balls about the size of cherries. Place balls on another parchment-lined baking sheet.
Place in the freezer for about 15 minutes, until balls are hardened and cold.
Melt dark or white chocolate in the microwave or using a double boiler. Dip each ball into melted chocolate to coat it, and return it to the baking sheet.
Sprinkle truffles with garnish of your choice, and place back in the freezer for about 10 minutes until firm.

The post Black Bean Chocolate Truffles first appeared on Camellia Brand.

Chickpea Aquafaba Meringue Cookies

user-submission — Tue, 28 Nov 2000 22:46:29 +0000

Ingredients:

3/4 cup aquafaba
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
1 tablespoon dehydrated strawberries, ground finely

Directions:

Pre-heat oven to 200° with racks placed in the upper-middle and lower-middle positions. Line two half sheet pans with parchment paper.
Combine aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, 2-3 minutes.
With the mixer still on medium speed, gradually pour in sugar, followed by vanilla extract. Increase speed to high, and continue to beat until stiff peaks form, about 5 minutes. Fold in ground, dehydrated strawberries.
Spoon meringue into a piping bag fitted with a star tip, and pipe into quarter-sized rounds on the prepared sheet pans (about 48 per pan). Bake until cookies are dry and crisp, approximately 1 ½ hours.
Transfer sheet pans to wire racks, and let cookies cool completely before serving. Store in an airtight container for up to 1 week.

The post Chickpea Aquafaba Meringue Cookies first appeared on Camellia Brand.