One-Bowl | 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.

The post Stovetop Spicy Lentils 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.

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White Bean and Kale Soup

user-submission — Mon, 30 Dec 2024 17:38:55 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Cannellini Beans
8 cups vegetable broth
2 cups sliced carrots , (about 4 medium carrots)
1 large yellow onion, chopped
1 cup chopped celery
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon kosher salt, chopped
1 teaspoon ground black pepper, plus more to taste
3/4 teaspoon crushed red pepper, plus more to taste
1/2 teaspoon dried Italian seasoning
4 cups curly kale, finely chopped
2 tablespoons fresh lemon juice
1/2 cup shaved Parmesan cheese

Directions:

Rinse and sort beans. In a large stockpot, combine beans and water to cover; let stand for 8 hours or overnight.
Drain and rinse beans. Add to a 6-quart slow cooker. Add broth, carrots, onion, celery, garlic, bay leaves, salt, black pepper, red pepper, and Italian seasoning. Cover and cook on high until beans are tender, 6 to 8 hours. (If you want a creamier soup, using the back of a wooden spoon, slightly mash half of beans against the side of slow cooker.)
Stir kale into beans mixture; cover and cook on high until kale is tender, 10 to 15 minutes. Stir in lemon juice. Season servings to taste with black pepper and red pepper, and top with Parmesan. Serve with bread.

Kitchen Tip:
Add leftover ham or smoked sausage for an even heartier soup.

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

The post White Bean and Kale Soup first appeared on Camellia Brand.

Kentucky Burgoo

user-submission — Tue, 01 Oct 2024 23:03:05 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Large Lima Beans, soaked overnight and drained
3 tablespoons olive oil
2-3 pounds boneless chicken thighs
1 (2-pound) chuck roast, cut into large pieces
Garlic powder, onion powder, salt, black pepper, for searing meat
1 large onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
2 celery ribs, chopped
5 cloves garlic, minced
2 tablespoons fresh herbs (thyme, rosemary, and parsley), finely chopped
3 quarts broth (or water if desired), adding more if needed during cooking process
1 (28-ounce) can crushed tomatoes
1 box Camellia White Bean Flavor Infusion seasoning mix
2 smoked turkey necks
6-8 small red potatoes, cut into chunks
1 bag frozen okra
1 bag frozen corn
4 to 8 tablespoons Worcestershire sauce, to taste
Tabasco or other hot sauce, for serving
French bread or cornbread, for serving

Directions:

Soak large lima beans in water overnight. Drain and rinse.
Heat olive oil over medium-high heat in a large dutch oven. Season chicken thighs and chuck roast with garlic powder, onion powder, salt, and pepper.
Brown the chicken and roast in batches if needed to avoid overcrowding, ensuring a good sear on all sides. Once browned, remove meats from the pot, and set aside.
Add onion, bell pepper, carrots, and celery to the pot. If needed, add more oil. Sprinkle vegetables with a dash of salt, and cook until they are browned.
Add minced garlic and freshly chopped herbs, cooking until fragrant (about 30 seconds).
Return the browned meat to the pot. Add broth, crushed tomatoes, and White Bean Flavor Infusion seasoning mix. Stir to combine, bringing mixture to a simmer.
Cover pot, reduce heat, and simmer for 2 hours.
Add turkey necks, potatoes, and soaked lima beans to the pot. Continue simmering for about 1 hour more, or until beans and potatoes are tender.
Stir in Worcestershire sauce to taste.
Add frozen okra and frozen corn, and cook for at least 30 minutes more.
Taste and add more Worcestershire sauce if needed. Serve hot with French bread slices or cornbread, and hot sauce on the side for those who like extra heat.

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 Kentucky Burgoo first appeared on Camellia Brand.

Instant Pot Red Bean Soup

user-submission — Tue, 01 Oct 2024 22:58:40 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Kidney Beans
1 tablespoon olive oil
1 large onion, chopped
1/2 mediumgreen bell pepper, chopped
2 stalks celery, chopped
3 large cloves garlic, minced
1 (1-lb.) package Andouille sausage, sliced into 1/2″ thick rounds
4 bay leaves
1 box Camellia Red Bean Flavor Infusion seasoning mix
1 ham hock
8 cups chicken stock (or water)

For Serving:

2 cups cooked white rice, warm
3 green onions, chopped

Directions:

Soak Camellia Brand Red Kidney Beans in water overnight. Rinse, drain, and set aside.
Set a 7.5 qt. Instant Pot to the “Sauté” function, and add olive oil.
Add onion, bell pepper, celery, and garlic to the pot. Cook for about 3-4 minutes, until vegetables are softened.
Add sausage to pot, and continue to cook for an additional 2-3 minutes, until sausage is lightly browned.
Add bay leaves, Red Bean Flavor Infusion seasoning mix, and ham hock to the pot.
Stir in red beans. Add chicken stock, ensuring the beans and ham hock are fully submerged.
Lock the lid on the Instant Pot, and set the valve to the “Sealing” position. Select “Pressure Cook” and set to 30 minutes, or select the “Soup” setting (which defaults to 30 minutes of cook time).
When cook time is complete, allow the pressure to release naturally for about 15 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open Instant Pot, and check the consistency of the beans. If not yet tender, cook for an additional 5-10 minutes on high pressure. Remove ham hock if desired and shred meat, adding the meat back to the pot.
Ladle soup into bowls, and garnish each serving with a few tablespoons of cooked rice and chopped green onions.

The post Instant Pot Red Bean Soup first appeared on Camellia Brand.

Instant Pot White Bean, Cauliflower & Broccoli Soup

user-submission — Tue, 01 Oct 2024 22:57:41 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight and drained
1 package Camellia White Bean Flavor Infusion seasoning mix
½ cup finely chopped vegetables (a mixture of onion, bell pepper, and celery)
2 ½ cups shredded carrots, setting aside ½ cup for garnish
2 pounds potatoes (about 4-5 small russet potatoes), peeled & diced
6 cups vegetable broth
1/2 cup nutritional yeast
1 (12-oz.) bag frozen broccoli
1 (12-oz.) bag frozen cauliflower florets
2 teaspoons turmeric powder
1 cup full-fat coconut milk (unsweetened)
Extra virgin olive oil

Directions:

Set Instant Pot to the “Sauté” function, and add 1-2 tablespoons olive oil to the pot. Add the chopped vegetables and 2 cups shredded carrots. Sauté for about 2 minutes, until vegetables are slightly softened.
Add diced potatoes, white beans, vegetable broth, White Bean Flavor Infusion seasoning mix, and nutritional yeast to the Instant Pot. Stir well to combine.
Lock the lid on the Instant Pot, and set the valve to the “Sealing” position. Select “Pressure Cook” and set to 10 minutes, or select the “Soup” setting and set to 10 minutes.
When cook time is complete, quickly release pressure by carefully turning the valve to “Venting”. Make sure all pressure is released.
Remove lid and add frozen broccoli and cauliflower florets to pot. Lock the lid again, and select “Pressure Cook” for an additional 2 minutes. Quickly release pressure by carefully turning the valve to “Venting”.
Remove lid and stir in coconut milk. Turn off Instant Pot.
Serve hot, garnished with additional shredded carrots.

The post Instant Pot White Bean, Cauliflower & Broccoli Soup 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.

Greens and Blackeye Peas

user-submission — Wed, 07 Feb 2024 20:59:16 +0000

Ingredients:

4 slices thick-cut bacon, cut into ½-inch pieces
1 cup chopped white onion
2 cloves garlic, minced
1 (16-ounce) bag pre-washed turnip greens
1/4 cup canned diced tomatoes
1 cup chicken broth
2 cups cooked Camellia Brand Blackeye Peas (about 1 cup dried peas, cooked according to package directions)
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (optional)
Ground black pepper
Pepper sauce and cornbread, to serve

Directions:

In a large Dutch oven, cook bacon over medium-high heat until crispy and golden brown, 4 to 5 minutes per side. Using a slotted spoon, remove bacon, reserving drippings in pan, and let drain on paper towels.
Reduce heat to medium, and add onion and garlic; cook until translucent and slightly golden brown, stirring frequently, 6 to 8 minutes.
Add half of turnip greens, tomatoes, and broth; cook, stirring occasionally, until wilted, about 5 minutes. Add remaining greens once greens are wilted.
Stir in cooked blackeye peas, vinegar, salt, black pepper, and red pepper, if using. Sprinkle with cooked bacon, and garnish with black pepper, if desired.
Serve warm with pepper sauce and cornbread.

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

The post Greens and Blackeye Peas first appeared on Camellia Brand.

Instant Pot Cajun Style White Beans for 2

Julie Koppman — Mon, 21 Aug 2023 16:05:33 +0000

Ingredients:

1 package of Camellia Brand Cajun Style White Beans for 2
2 1/2 cups water
Cooked rice

Directions:

Open contents of bean package. Rinse and sort beans.
Add beans and 2 1/2 cups water to the pressure cooker pot.
Stir in contents of seasoning packet.
Cook on high pressure for 40 minutes. Allow pressure to release naturally. Stir well before serving.

Optional:

Make it meaty. Add pre-cooked sliced smoked sausage or chopped ham when adding the seasoning packet.
Make it creamy. For a creamier texture, mash a portion of the beans when tender.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Instant Pot Cajun Style White Beans for 2 first appeared on Camellia Brand.

White Bean Soup with Tasso, Winter Squash, and Chard

user-submission — Mon, 01 May 2023 20:07:13 +0000

Ingredients:

1 tablespoon olive oil
1 pound tasso, diced
2 cups chopped yellow onion
1 cup chopped celery
3 cloves garlic, minced
8 cups chicken broth
1½ cups Camellia Brand Cannellini Beans, soaked overnight and drained
1 large kabocha squash, peeled, seeded, and cut into 1-inch pieces
1 (14.5-ounce) can fire-roasted diced tomatoes
1 bunch fresh Swiss chard, stems removed, chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
Crusty bread, to serve

Directions:

In a large stockpot, heat oil over medium heat. Add tasso, and cook, stirring occasionally, until slightly crisp, 2 to 3 minutes. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add broth; bring to a boil. Stir in beans. Reduce heat; cover and simmer until beans are tender, about 1 hour.
Stir squash into soup; cover and cook until squash is tender, 15 to 20 minutes.
Stir tomatoes, Swiss chard, salt, and pepper into soup. Simmer, stirring occasionally, until heated through and chard is wilted, 10 to 15 minutes. Serve with crusty bread.

This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.

The post White Bean Soup with Tasso, Winter Squash, and Chard first appeared on Camellia Brand.

Shrimp and White Bean Soup

user-submission — Mon, 01 May 2023 20:07:11 +0000

Ingredients:

2 tablespoons extra-virgin olive oil, divided
1 (4-ounce) package diced pancetta
1 pound peeled and deveined large fresh shrimp
1 tablespoon minced garlic
1 teaspoon lemon zest
1 tablespoon kosher salt, divided
¼ cup unsalted butter
1 large leek, chopped (white and light green parts only)
1 pound Camellia Brand Cannellini Beans, soaked overnight and drained
4 cups chicken broth
2 cups water
¼ cup chopped fresh parsley
2 tablespoons fresh lemon juice
Garnish: additional chopped fresh parsley, lemon wedges

Directions:

To a Dutch oven, add 1 tablespoon oil over medium heat. Add pancetta and cook, stirring occasionally until crispy, 5 to 7 minutes. Remove pancetta from pot, and set aside.
In a large bowl, toss together shrimp, garlic, lemon zest, ½ teaspoon salt, and remaining 1 tablespoon oil.
Add shrimp to pot, and cook over medium-high heat until browned on both sides but not cooked through. Remove from pot, and set aside.
In the same pot, melt butter over medium heat. Add leek; cook, stirring occasionally until softened, 5 to 7 minutes. Stir in beans, broth, water, and remaining 2½ teaspoons salt. Increase heat to high, and bring to a boil. Reduce heat, cover, and simmer until beans are tender but not falling apart, about 30 to 45 minutes.
Stir parsley and lemon juice into bean mixture. Return pancetta and shrimp to pot. Cook until just heated through, about 5 minutes. Garnish with additional parsley and lemon wedges, if desired.

This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.

The post Shrimp and White Bean Soup first appeared on Camellia Brand.

Chocolate Hummus

Julie Koppman — Wed, 05 Apr 2023 17:08:32 +0000

Ingredients:

1 1/2 cups cooked, drained Camellia Brand Black Beans
1/3 cup cocoa powder
3/4 cup brown sugar
1/2 cup peanut butter or almond butter
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/8 teaspoon cinnamon
Water
Maple syrup
Chocolate chips (optional)
Graham crackers, pretzels, and fruit for dipping

Directions:

Add cooked black beans, cocoa powder, brown sugar, nut butter, vanilla extract, sea salt, and cinnamon to the bowl of a food processor. Blend several minutes until smooth and creamy, occasionally scraping down the sides of the bowl. If mixture is too dry or thick, add water by the tablespoon and blend again, adding more water until desired consistency is reached.
Taste for sweetness. If desired, add one to two tablespoons of maple syrup at a time, blending again until desired sweetness is reached.
Spoon into a bowl, top with a handful of chocolate chips, and serve with graham crackers, pretzels, strawberries, and banana slices for dipping.

Note: Try it as a frosting on brownies or cupcakes!

The post Chocolate Hummus first appeared on Camellia Brand.

Creamy Bean and Collard Greens Soup

user-submission — Tue, 28 Feb 2023 20:54:08 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans, soaked overnight, drained, and rinsed
8 cups water
6 cups vegetable broth, divided
2 tablespoons olive oil
1 yellow onion, finely chopped
2 large carrots, finely chopped
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (15-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary
2 cups shredded fresh collard greens
1 lemon, zested and juiced
⅓ cup grated Parmesan cheese
Garnish: additional fresh rosemary, lemon zest, Parmesan cheese
Crusty French bread, to serve

Directions:

In a large Dutch oven, bring beans and 8 cups water to a boil over medium-high heat. Reduce heat to medium; gently boil beans until tender and most of liquid is evaporated, stirring occasionally, 45 minutes to 1 hour. Drain beans. Wipe out Dutch oven.
In the container of a blender, combine 2 cups cooked beans and 1 cup broth; process until completely smooth.
In the same Dutch oven, heat oil over medium heat. Add onion and carrot; cook until softened, stirring occasionally, 6 or 7 minutes. Add garlic, salt, and pepper; cook for 2 minutes. Add cooked beans, chickpeas, and rosemary. Stir in puréed bean mixture and remaining 5 cups broth. Bring to a boil; reduce to a simmer and cook, uncovered, until soup slightly thickens, 20 to 25 minutes.
Stir in collards and cook for 20 minutes. Stir in lemon zest and juice. Gradually sprinkle in Parmesan, stirring constantly (don’t add cheese all at once or it may clump).
Garnish with additional rosemary, zest, and Parmesan, if desired. Serve with bread.

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

The post Creamy Bean and Collard Greens Soup first appeared on Camellia Brand.

Creamy White Bean & Leek Fettuccine Alfredo

user-submission — Mon, 06 Feb 2023 20:55:06 +0000

Ingredients:

3/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
12 ounces Dagostino Brand Fettuccine Noodles
2 tablespoons olive oil
1 pound leeks (about 1 bunch), sliced and cleaned
Coarse Kosher salt, to taste
2 large garlic cloves, thinly sliced
1/8 teaspoon crushed red pepper, plus more for garnish
1 quart reduced-sodium chicken or vegetable broth
1/2 teaspoon dried sage
1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus more for garnish
Chopped fresh flat-leaf parsley for garnish

Directions:

Soak beans in 4 cups of cold water for 6 hours or overnight. Drain, rinse, 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 ½ hours or until soft. Stir occasionally and add water, as necessary. Drain and set aside.
Bring a large Dutch oven of salted water to a boil over high heat. Add fettuccine and cook, stirring often, about 6 minutes. Drain, reserve 1/2 cup of cooking water for later use, and rinse fettuccine under cold water until cool. Transfer noodles to a bowl and toss with a tablespoon of oil to coat. Set aside.
To the same large Dutch oven, add remaining 1 tablespoon of oil and cook over medium-low heat. Add leeks and 1/2 teaspoon salt. Cook, stirring often, until softened, about 10 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute.
Add beans (reserving 1/4 cup of beans to toss with pasta), broth, sage, and 1/2 teaspoon of the lemon zest (reserve the rest for garnish). Bring to a boil and then remove from heat. Use an immersion blender to blend till creamy.
Bring mixture back to a simmer and add lemon juice. Cook until thickened but still soupy, about 6 minutes. Stir in cream, Parmesan, and reserved 1/4 cup of beans. Add pasta and stir until heated through, about 2 minutes. If needed, add reserved cooking water for thinning.
Serve sprinkled with remaining lemon zest, parsley, red pepper flakes, and more cheese, if desired.

The post Creamy White Bean & Leek Fettuccine Alfredo first appeared on Camellia Brand.

Tuscan Quinoa and White Beans with Chicken Sausage

Julie Koppman — Fri, 20 Jan 2023 21:08:17 +0000

Ingredients:

2/3 cup Camellia Brand Cannellini Beans, rinsed and sorted
1 tablespoon olive oil or avocado oil
1 medium yellow onion, finely diced
1 tablespoon minced garlic
1 ½ teaspoons onion powder
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon red pepper flakes
1 – 1 ½ cups quinoa, uncooked
2 ½ cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can petite diced tomatoes, drained
1 (12-ounce) package fully cooked Italian chicken sausage, sliced
2 cups fresh baby spinach or kale, chopped
Optional garnishes: shaved parmesan and chopped basil

Directions:

Soak beans in 4 cups of cold water for 6 hours or overnight.
Drain, rinse, 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 ½ hours or until soft. Stir occasionally, and add water as necessary.
Drain and set aside.
To a large saucepan, add oil. Sauté onions over medium-high heat until soft (3-5 minutes). Add minced garlic, and sauté for an additional 30 seconds.
Add seasonings, quinoa, and broth. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
Stir in cooked beans, drained tomatoes, sausage, and spinach or kale. Heat 3 to 4 minutes, or until mixture is hot.
Fluff with a fork and serve.

The post Tuscan Quinoa and White Beans with Chicken Sausage first appeared on Camellia Brand.

Vegetable Beef Soup with Lima Beans

user-submission — Fri, 20 Jan 2023 21:03:07 +0000

Ingredients:

1 chuck roast
½ head cabbage
¼ pound green beans
½ pound Camellia Brand Green Baby Lima Beans
4-5 large carrots
2-3 turnips
1/2 pound baby bella mushrooms
2 onions
1 bell pepper
4 quarts beef stock
2 cans tomato sauce
20 ounces low sodium V8® juice
10 cups water, plus more as needed
1 cup dried pasta (optional)
3/4 cup flour
3/4 cup oil
3 bay leaves
Creole seasoning
Italian herb blend
Garlic powder
Parsley flakes

Directions:

Rinse and sort beans, and soak overnight in water.
Prep all ingredients by peeling and roughly chopping the vegetables. Dice onions and bell pepper.
Prepare chuck roast by removing hard fat and dicing into bite-sized pieces. Season meat liberally with dry spices and sprinkle with flour.
Heat oil in a large Dutch oven. Brown seasoned meat in small batches, removing and setting aside each batch.
Add all meat back to the pot. Add onions and peppers, and cook until soft.
Add a little beef stock to deglaze the pot. Scrape the bottom to loosen any stuck-on pieces.
Add 2 quarts of beef stock, tomato sauce, V8 juice, 10 cups water, 3 bay leaves, and season to taste.
Add green baby lima beans. Simmer over low heat for 2 hours, or until the beans are soft. Add more beef stock as needed.
Add carrots and turnips, and cook for 30 minutes.
Add pasta, remaining vegetables, and cook 30 minutes more.

Justin Boudreaux is the founder of Boudreaux’s Backyard, which is dedicated to showing people how to produce top quality gourmet food at home and in your backyard.

The post Vegetable Beef Soup with Lima Beans first appeared on Camellia Brand.

Rabbit and Cannellini Bean Stew

user-submission — Fri, 20 Jan 2023 20:59:39 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans
1 rabbit
Olive oil
1 pound chorizo sausage
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic chopped
2 bay leaves
1 tablespoon Italian herb seasoning blend
1/2 cup Spanish wine
2 quarts chicken stock
2 (28-ounce) cans whole tomatoes
1 package fresh basil
Creole seasoning to taste
Water as needed

Directions:

Rinse and sort beans. Soak overnight and drain.
Break down rabbit into pieces, season as desired, and set aside.
Add a glug of olive oil to a large Dutch oven, and cook onions, celery, and carrots until soft. Add garlic.
Add in bay leaves and Italian seasoning.
Deglaze the pot with a little red wine. Add chicken stock and beans to pot. Simmer 2-3 hours, or until beans start to soften.
In a separate large pot, brown the seasoned rabbit pieces, remove and set aside. Cut chorizo from casing and brown in large chunks. Remove chorizo, set aside, and discard grease from the pot. Deglaze the pot with wine and add to the stew.
Add rabbit pieces to the stew pot and allow to tenderize.
In a separate bowl, hand-crush whole tomatoes and set aside.
When the rabbit meat and beans are tender, and the stew has almost reached desired thickness, add crushed tomatoes and chorizo. Simmer for 30 more minutes.
Add torn fresh basil.
Serve with crusty bread and a glass of Spanish wine!

Justin Boudreaux is the founder of Boudreaux’s Backyard, which is dedicated to showing people how to produce top quality gourmet food at home and in your backyard.

The post Rabbit and Cannellini Bean Stew 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 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.

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 Instant Pot Pasta Fagioli first appeared on Camellia Brand.

Mediterranean Bowl

Julie Koppman — Thu, 25 Aug 2022 19:42:56 +0000

Ingredients:

Prepared White Bean Hummus
Prepared Collard Greens, reheated or at room temperature
Hot cooked rice or quinoa
Grape tomatoes
Olives
Crostini or crackers
Chopped fresh parsley

Directions:

To each bowl, add equal amounts of hummus, greens, rice, grape tomatoes, and olives. Sprinkle with fresh parsley.
Serve with crostini or crackers, for dipping/spreading hummus.

The post Mediterranean Bowl first appeared on Camellia Brand.

Peas & Greens Trio Bowl

Julie Koppman — Thu, 25 Aug 2022 19:41:47 +0000

Ingredients:

Directions:

Add equal parts cowboy caviar and greens to a bowl, and serve a generous slice of cornbread alongside it.

The post Peas & Greens Trio Bowl first appeared on Camellia Brand.

Pinto Bean Chili Burrito Bowl

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

Ingredients:

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

Directions:

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

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

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.

Instant Pot Creole Red Beans

Aimee Bussells — Wed, 27 Oct 2021 18:47:59 +0000

Ingredients:

1 package Camellia Brand Red Bean Flavor Infusion
1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
3-5 cups water
Cooked rice

Directions:

Add 1 pound Camellia Brand Red Kidney Beans, rinsed and sorted, to the Instant Pot.
Stir in Red Bean Flavor Infusion and enough water to cover beans (about 3-5 cups).
Set to 40 minutes at high pressure.
Allow the pressure to release naturally for 20 minutes.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the Red Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Instant Pot Creole Red Beans first appeared on Camellia Brand.

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.

The post Sourdough Stuffing with White Beans first appeared on Camellia Brand.

Lady Cream Pea Caviar Pasta Salad

user-submission — Sun, 13 May 2018 19:24:30 +0000

Ingredients:

Prepared, refrigerated Lady Cream Pea Caviar
Dagostino Fleur de Lis Shaped Pasta, cooked and cooled
Crumbled feta cheese, optional
Freshly chopped cilantro, optional

Directions:

Toss together equal parts caviar and pasta, top with a sprinkle of feta cheese and cilantro, and serve.

The post Lady Cream Pea Caviar Pasta Salad first appeared on Camellia Brand.