Low-Fat | Camellia Brand

Stovetop Spicy Lentils

Aimee Bussells — Wed, 20 May 2026 19:50:32 +0000

Ingredients:

1 (1-pound) package of Camellia Brand® Lentils
1 package of Camellia Brand® Spicy Lentils Flavor Infusion
8 cups water

Directions:

In a heavy pot, combine 1 lb. Camellia Brand® Lentils, 8 cups water, and Camellia Brand® Spicy Lentils Flavor Infusion seasoning.
Bring to a boil.
Reduce heat, cover, and simmer, stirring occasionally for about 35 minutes or until the lentils are tender.

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Three Bean Salad

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

Ingredients:

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

Directions:

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

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

The post Three Bean Salad first appeared on Camellia Brand.

Texas Honey Air Fryer Chickpeas

Amanda Ladner — Mon, 21 Jun 2021 15:42:49 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzos Beans
Cooking spray oil
5-7 cups water
1 tablespoon sugar
1 tablespoon cinnamon
1 tablespoon honey

Directions:

Rinse garbanzo beans, also know as chickepeas, thoroughly. Add water and beans to Air Fryer or Instant Pot.
Set Instant Pot on high pressure for 35 minutes, close valve and start.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to vent.
Allow chickpeas to cool, then drain. Set aside 2 cups of the cooked garbanzos. (Store the remainder in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.)
In a bowl, combine the 2 cups of cooked garbanzos with the sugar, cinnamon and honey. Mix well.
Heat the air fryer to 400ºF, add the 2 cups cooked garbanzos and set timer to cook for 12 minutes.
Halfway through, at 6 minutes, open the air fryer, spray beans with cooking spray, and shake.
Close and resume cooking for remaining 6 minutes.
Transfer to bowl and enjoy them on their own or use them as toppings on your favorite ice cream

The post Texas Honey Air Fryer Chickpeas first appeared on Camellia Brand.

Spicy New Orleans Air Fryer Chickpeas

Amanda Ladner — Mon, 21 Jun 2021 15:42:39 +0000

Ingredients:

1 (1-pound) package Camellia Garbanzos
Cooking spray oil
5-7 cups water
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon thyme

Directions:

Rinse garbanzo beans, also called chickpeas, thoroughly. Add water & garbanzos to Instant Pot or Air Fryer.
Set Instant Pot on high pressure for 35 minutes, close valve and start.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to vent.
Allow the beans to cool, then drain. Set aside 2 cups of the cooked garbanzos. (Store the remainder in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.)
Make seasoning mixture: In a small bowl, combine paprika, salt, cayenne pepper, thyme and garlic powder.
Heat the air fryer to 400ºF, add the 2 cups cooked garbanzos and set timer to cook for 12 minutes.
Halfway through, at 6 minutes, open the air fryer, spray beans with cooking spray, and shake.
Close and resume cooking for remaining 6 minutes.
Transfer garbanzo beans to a bowl and sprinkle with half of the seasoning mixture, mixing to coat completely.
Transfer back to air fryer and cook for an additional 3 minutes at 400ºF.
Transfer back to bowl and mix in the remaining seasoning mixture while the beans are still hot.
Serve as a snack or use as a crunchy topping for salads

The post Spicy New Orleans Air Fryer Chickpeas first appeared on Camellia Brand.

Frijoles de la Olla (Mexican Bean Stew)

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

Ingredients:

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

Directions:

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

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

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

The post Frijoles de la Olla (Mexican Bean Stew) first appeared on Camellia Brand.

Tuna White Bean Salad

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

Ingredients:

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

Directions:

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

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

Instant Pot Black Beans

Aimee Bussells — Wed, 07 Jun 2017 15:16:28 +0000

Ingredients:

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

Directions:

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

Instant Pot Tips for cooking beans and saving even more time:

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

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

White Bean & Spinach Soup

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

Ingredients:

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

Directions:

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

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

Shrimp and Black Bean Skillet Casserole

Aimee Bussells — Mon, 29 Aug 2016 14:53:45 +0000

Ingredients:

2 tablespoons olive oil
1 pound medium-sized raw shrimp, peeled and deveined
4 garlic cloves, minced
Creole or Cajun seasoning to taste
1/2 teaspoon red pepper flakes
2 cups chicken or vegetable broth
1/2 cup water
1 cup uncooked Jasmine rice
1/4 cup minced green onions
3 tablespoons freshly squeezed lime juice
2 cups cooked Camellia Brand Black Beans, room temperature
1/2 cup fresh cilantro, chopped, plus extra for garnish
Sliced scallions for garnish

Directions:

Heat large skillet over medium heat. Add olive oil, and heat until oil shimmers. Add shrimp and minced garlic to skillet. Add Creole or Cajun seasoning to taste and red pepper flakes. Cook shrimp, stirring once or twice, until they are just pink, about 4 minutes. Pour the contents of the skillet into a bowl, and set aside.
Set the same skillet over high heat. Add broth, water, rice, more Creole or Cajun Seasoning to taste, and minced scallions. Bring to a boil, and stir to blend. Reduce heat to low, and cover. Cook until rice is tender but not sticky, about 20 minutes.
Remove skillet from heat. Mix in 2 tablespoons lime juice, cooked black beans, and chopped cilantro. Gently combine the shrimp mixture with the rice mixture. Add remaining tablespoon of lime juice, and stir gently to combine. Gently reheat or serve at room temperature.To serve, garnish with sliced scallions and additional chopped cilantro.

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

The post Shrimp and Black Bean Skillet Casserole 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.

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

Flourless Black Bean Brownies

Aimee Bussells — Wed, 05 Sep 2012 23:47:56 +0000

Ingredients:

1 1/3 cups cooked Camellia Brand Black Beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract (preferably Mexican vanilla)
3/4 cup white sugar
½ teaspoon cinnamon (optional)
½ teaspoon chili powder (optional)
1/2 cup dark chocolate chips

Directions:

Preheat oven to 350° F. Lightly grease an 8 x 8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, cinnamon, and chili powder in a blender or food processor; blend until smooth.
Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

The post Flourless Black Bean Brownies first appeared on Camellia Brand.