Slow-Cook | Camellia Brand

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.

Slow Cooker Black Bean and Pumpkin Chili

Aimee Bussells — Sun, 06 Nov 2022 04:45:38 +0000

Ingredients:

3 cups dry Camellia Brand Black Beans
1 yellow onion, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
4 cups chicken broth
2 1/2 cups cubed, cooked turkey
1 (15-ounce) can solid-pack pumpkin
2 (10-ounce) cans of roasted diced tomatoes and green chilies, undrained
1 (8-ounce) can of tomato sauce
1 teaspoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt, or to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large skillet, sauté the onion and yellow pepper in oil until tender.
Add garlic; cook 1 minute longer.
Transfer onion, pepper and garlic mixture to slow cooker, and stir in all remaining ingredients.
Cover and cook on low for 8 hours.

The post Slow Cooker Black Bean and Pumpkin Chili first appeared on Camellia Brand.

Appalachian Soup Beans

user-submission — Fri, 07 Jan 2022 21:36:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans, rinsed and sorted
5 slices bacon, coarsely chopped
1 cup yellow onion, chopped
5 garlic cloves, minced
4 cups chicken stock
2 cups water
1 smoked ham hock
1/2 teaspoon black pepper, ground
1/4 teaspoon red pepper, ground
1 bay leaf
1 1/2 teaspoons kosher salt
chowchow and cornbread to serve

Directions:

Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover bowl and let stand overnight. Drain beans.
In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and let drain on paper towels, reserving drippings in skillet.
Add onion to bacon drippings; cook over medium heat until softened, about 4 minutes. Add garlic; cook for 30 seconds.
In a 5-to 6-quart slow cooker, add beans, onion mixture, stock, 2 cups water, ham hock, peppers, and bay leaf. Cover and cook until beans are tender, 4 hours and 30 minutes on high heat or 8 hours on low heat. Uncover. Add salt and continue to cook on high for 1 hour more. Using the back of a spoon, mash a few beans. Remove ham hock and bay leaf.
Sprinkle each serving with bacon. Serve with chowchow and cornbread.

The post Appalachian Soup Beans first appeared on Camellia Brand.

Sweet Potato-Black Bean Chili

Amanda Ladner — Thu, 13 May 2021 16:38:07 +0000

Ingredients:

1 (1-pound) package Camellia Brand Black Beans, rinsed and sorted
4 cups water
2 cups vegetable broth
2 cups diced yellow onion
4 cloves garlic, minced
2 teaspoons ground cumin
1 bay leaf
1 1/2 pounds sweet potato, peeled and cut into 1/2 inch cubes
1 (28-ounce) can whole peeled plum tomatoes, drained and chopped
1 (7 1/2-ounce) can chipotle peppers in adobo sauce, pureed
2 (4-ounce) cans diced mild Hatch green chiles
1 (6-ounce) cans tomato paste
1 tablespoon chopped fresh oregano
2 teaspoons kosher salt
Lime wedges, fresh cilantro, red onion, queso fresco, and cornbread, to serve

Directions:

In a 6-quart slow cooker, add beans, 4 cups water, stock, onion, garlic, cumin, and bay leaf. Cover and cook on high until beans are tender, about 3 hours and 30 minutes
Add sweet potato, tomatoes, chipotle purée, green chiles, tomato paste, oregano, and salt. Cook on high until sweet potatoes are tender, about 2 hours and 30 minutes more. Discard bay leaf. Serve with lime, cilantro, red onion, queso fresco, and cornbread, if desired.

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.

The post Sweet Potato-Black Bean Chili first appeared on Camellia Brand.

Slow Cooker Vegetarian Red Beans & Rice

Amanda Ladner — Tue, 04 Aug 2020 22:52:43 +0000

Ingredients:

2 (1-pound) packages Camellia Brand Red Kidneys, rinsed and sorted
2 medium onions, chopped, about 2 cups
2 small bell peppers, seeded and chopped, about 1 1/2 cups
3 stalks celery, leaves removed, chopped, about 1 1/2 cups
2 bay leaves
12 cups water
2 tablespoons olive oil
2 tablespoons Cajun seasoning
2 tablespoons hot sauce
Green onion, stalks only, thinly sliced, for garnish
Hot cooked rice and buttered French bread, for serving

Directions:

In a 7-quart slow cooker, combine beans, onion, bell pepper, celery and bay leaves. Stir in water and oil. Cover and cook on high until beans are tender, 3 to 4 hours.
Turn off heat, remove bay leaves and stir in Cajun seasoning and hot sauce. (Beans will thicken upon standing.)
Garnish with green onion and serve with rice and buttered French bread.

This Slow Cooker Red Beans and Rice 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.

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

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.

The post Simple Slow Cooker Blackeye Peas first appeared on Camellia Brand.

Dump and Go: Slow Cooker Red Beans & Rice

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

Ingredients:

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

Directions:

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

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

Chef Jenn’s Smoky Field Peas with Brown Butter Onions & Rice

user-submission — Mon, 25 Nov 2019 16:31:22 +0000

Ingredients:

FIELD PEAS

1 (1-pound) package Camellia Brand Field Peas
1 tablespoon olive oil
8 ounces smoked slab bacon, cut into 1/2-inch cubes
1 large onion, chopped
3 large cloves of garlic, roughly chopped
2 1/2 quarts vegetable stock
2-3 heaping tablespoons Deep South SeasonAll Salt
4 cups cooked white rice
2 cups Brown Butter Onions, for garnish (recipe follows)
1/4 cup chopped chives (or green onions)
Hot cooked white rice, for serving

BROWN BUTTER ONIONS

8 large yellow onions, sliced thin
8 tablespoons unsalted butter
2 tablespoons olive oil (or vegetable oil)
2 teaspoons salt

Directions:

Rinse and sort field peas; set aside.
Place oil, cubed bacon, onion and garlic into a large stock pot over medium heat.
Cook until bacon is crisp and onion and garlic are soft and lightly browned, stirring occasionally.
Remove bacon mixture from pot and set aside.
Add field peas, vegetable stock and Deep South SeasonAll Salt to the pot; mix to combine. Increase heat to medium-high and bring to a boil for 10 minutes.
Reduce heat to medium-low, cover and simmer for an hour.
While field peas are simmering, make Brown Butter Onions: Melt butter in a large, heavy bottomed sauté pan over medium-low heat. Add oil and sliced onions. Stir to coat, spreading onions evenly in pan. Sprinkle with salt and cook for 30 minutes, stirring occasionally. Reduce heat to low and cook an additional 30-45 minutes or until butter and onions are golden brown.
Return bacon mixture and any drippings back into the pot of field peas.
Simmer an additional 30 minutes or until the field peas are soft.
Adjust to taste with additional Deep South SeasonAll Salt.
Garnish with Brown Butter Onions and chopped chives and serve over hot rice.

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

The post Chef Jenn’s Smoky Field Peas with Brown Butter Onions & Rice first appeared on Camellia Brand.

Nellie Sullivan Knew How To Cook Northern Beans

user-submission — Sat, 02 Mar 2019 19:43:09 +0000

Ingredients:

2 (1 pound) packages Camellia Great Northern Beans
1 ham hock, a big one with plenty meat attached
Salt
Pepper
Water; If you have access to well water from out in the country you’re a step ahead of the game

Directions:

Sort through and wash your beans
Place in big kettle or crockpot with plenty water and ham hock
Bring to boil
Cook at boil for 1 hour
Remove hock bone from cook pot, pull meat off bone, reserve, return bone to kettle
Reduce heat and simmer until extremely tender
Add reserved meat to beans
They must be “cooked down” which is to say cooked until they are beyond soft. The beans and ham coalescing until they are virtually indistinguishable from one another. This is the one bean dish I make that receives this treatment. It’s important.
Adjust flavors with salt and pepper

This dish needs to be served with a skillet of white meal cornbread hot from the oven. Please be observant of Mrs Sullivan’s tradition and put lots of cow’s butter on your hunk of corn bread and wash the whole affair down with a big glass of ice cold cow’s milk.

This recipe hails from R.L. Reeves, Jr., a Texas photographer and writer who is living and documenting life in the 9th Ward of New Orleans. His recipe and cooking notes are from his food and culture blog, scrumptiouschef.com

The post Nellie Sullivan Knew How To Cook Northern Beans first appeared on Camellia Brand.

Frijoles Charros (Mexican Cowboy Beans)

user-submission — Thu, 08 Mar 2018 23:04:13 +0000

Ingredients:

2 pounds Camellia Brand Great Northern Beans, rinsed and drained
12 cups water
2 tablespoons olive oil
1 medium onion, quartered
5 garlic cloves
2-3 teaspoons sea salt
8 (pork or beef) hot dogs, sliced
12 ounces (pork or beef) chorizo
6 strips bacon, chopped into 1-inch pieces
2 large Roma tomatoes, chopped
3 large pickled jalapeños from a can, sliced into strips (plus more for garnish), liquid reserved
Pork cracklings, broken in bite-size pieces (for garnish)
Chopped fresh cilantro for garnish

Directions:

Combine beans and water in a large slow cooker. Stir in olive oil, two onion quarters, garlic cloves and salt. Cook for 8 hours on low. Adjust salt as needed. Turn heat off; remove and discard garlic cloves and onion pieces.
Cook chorizo in a sauté pan over low-medium heat, breaking it up into small crumbles. Add bacon and hot dog pieces. Cook until chorizo and bacon have cooked through. Drain excess grease, and add mixture to the cooked beans in the slow cooker.
Add remaining onion, tomatoes, jalapeño strips, and two tablespoons of reserved jalapeño pickling liquid to the same sauté pan used to cook the meat mixture. Cook for 5 minutes over medium heat. Transfer mixture to slow cooker.
Stir all ingredients in slow cooker and mix well. Cover and cook for 1 more hour on low.
Serve hot in individual bowls topped with pork cracklings, fresh cilantro and additional pickled jalapeño strips.

Cook’s Note: If your slow cooker releases too much steam during the cooking process, avoid loss of liquid by adding additional 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 Charros (Mexican Cowboy Beans) first appeared on Camellia Brand.

Slow Cooker Lentil & Black Bean Taco Soup

Aimee Bussells — Thu, 04 Jan 2018 15:39:36 +0000

Ingredients:

1 tablespoon olive oil
4 cloves garlic, minced
1 orange or red bell pepper, diced
1 yellow onion, diced
1 (4-oz.) can diced green chiles
1 cup Camellia Brand Lentils, rinsed and sorted
1 (28oz.) can crushed tomatoes
6 1/2 cups vegetable or chicken broth
2/3 cup Camellia Brand Black Beans, rinsed and sorted
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
Salt to taste
Freshly ground black pepper, to taste
1 cup frozen corn
Optional toppings: chopped cilantro, chopped green onion, sharp Cheddar cheese, plain Greek yogurt

Directions:

Heat oil in a large skillet over medium-high heat. Sauté garlic, bell pepper, and onion for 5 minutes, or until onions become translucent. Transfer mixture to slow cooker.
To slow cooker, add diced green chiles, lentils, crushed tomatoes, broth, black beans, chili powder, cumin, oregano, smoked paprika and onion powder. Stir to combine.
Cover and cook 8 hours on low.
Ten minutes before serving, stir in frozen corn and adjust seasonings to taste.
Serve with optional toppings.

The post Slow Cooker Lentil & Black Bean Taco Soup 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.

Frenchmen Street Red Beans and Rice Soup

user-submission — Tue, 14 Nov 2017 15:49:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
3/4 cup brown rice, uncooked
1/2 cup finely chopped red onion
2 links andouille sausage, sliced into 1/2″ rounds
1 (14.5-oz) can diced tomatoes
4 cups vegetable broth
6-8 cups water
1 tsp. cumin
1 tsp. black pepper
1 tsp. salt

Directions:

Combine all ingredients in the slow cooker. Be sure to add enough water to leave 3″ of space from the rim of the slow cooker, but no more than 8 cups.
Cook on low heat for 7 to 8 hours, until the beans and rice are tender.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Frenchmen Street Red Beans and Rice Soup first appeared on Camellia Brand.

Chartres Cajun White Bean and Sausage Soup

user-submission — Tue, 14 Nov 2017 15:49:15 +0000

Ingredients:

1 lb. andouille or smoked sausage, sliced into 1/2″ rounds
1 (1-pound) package Camellia Brand Navy (Pea) Beans, rinsed
2 carrots, halved lengthwise and sliced
3 stalks celery, chopped
1 large yellow onion, chopped
1/4 tsp. pepper
1/2 tsp. cumin
1/4 tsp. red pepper flakes
1 bay leaf
4 (14.5-oz) cans chicken broth
1/4 cup chopped fresh parsley
Cooked bacon, crumbled, for garnish
Chopped green onions, for garnish

Directions:

In the slow cooker, combine sausage, navy beans, carrots, celery, yellow onion, pepper, cumin, red pepper, bay leaf and chicken broth.
Cook on low heat for 8 hours or until beans are tender.
Immediately before serving, stir in parsley. Garnish with crumbled bacon and green onions. Serve over rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Chartres Cajun White Bean and Sausage Soup first appeared on Camellia Brand.

Slow Cooker Shredded Pork & Pinto Tacos

Aimee Bussells — Mon, 16 Oct 2017 21:59:33 +0000

Ingredients:

1 lb. pork shoulder
1 (1-pound) package Camellia Brand Pinto Beans
6 ounces beer or chicken broth
1 (15-ounce) can fire-roasted tomatoes
6 cloves garlic, minced
1-2 jalapeño peppers, minced, or to taste (Remove ribs and seeds for less heat or omit peppers entirely based on your preference.)
1 medium onion, chopped
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1 tablespoon taco seasoning
1 teaspoon salt
1 1/2 cups water
12 small corn or flour tortillas
Toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños

Directions:

Rinse and sort beans.
Place pork shoulder in a slow cooker. Add pinto beans, beer or chicken broth, tomatoes, garlic, jalapeños, onion, chili powder, cumin, cayenne, taco seasoning, salt and 1 1/2 cups water.
Cook on low heat for 6-8 hours or high heat for 4-6 hours.
Remove lid at end of cooking time and shred pork using two forks directly in the slow cooker. If there’s too much liquid, continue to cook with cover off for a little while. If it’s too dry, add more water.
Warm tortillas by wrapping several in aluminum foil and heating in a 350° oven for 15-20 minutes. Or warm individual tortillas over a gas burner, using tongs to flip and heat each side.
Add pork and bean mixture to warmed tortillas and add toppings as desired. Serve immediately.

Recipe adapted from Pinch of Yum.

The post Slow Cooker Shredded Pork & Pinto Tacos first appeared on Camellia Brand.

Hot 7-Layer Dip with Andouille & Bacon

user-submission — Wed, 20 Sep 2017 19:06:55 +0000

Ingredients:

Toppings

1 tablespoon extra virgin olive oil
1/2 pack of thick cut bacon, diced
1/2 lb. fresh Andouille sausage, casing removed
1 1/2 cups sharp Cheddar cheese, grated
1 cup pickled jalapeños, drained
1 1/2 cups shredded Monterey Jack cheese, grated
1 cup shredded Mexican Style Four Cheese Blend
Cooking spray
Chopped green onions
Additional toppings to taste, such as sour cream and guacamole

Refried Beans

3 cups cooked Camellia Brand Pinto Beans
3 tablespoons extra virgin olive oil
1/2 teaspoon Creole seasoning
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 – 1/4 cup bean cooking liquid or water

Directions:

Add 1 tablespoon of oil to a frying pan over medium heat. Add diced bacon and cook until crispy. Remove cooked bacon and set aside on paper towel to drain.
Add Andouille sausage to bacon grease in frying pan and cook until browned, around 15 minutes. Remove cooked sausage and set aside on paper towel to drain.
Spray slow cooker with cooking spray.
To make the refried beans, add 3 tablespoons of oil, cooked pinto beans and spices to the bowl of a food processor and process until smooth, adding bean cooking liquid or water as necessary. Spread bean mixture in bottom of slow cooker.
On top of bean mixture, add layers of sharp Cheddar cheese, drained pickled jalapeños, Monterey Jack cheese, Andouille sausage, bacon and Mexican cheese blend.
Cover with slow cooker lid and cook on low for 1 1/2 – 2 hours.
Remove lid and garnish with chopped green onions.
Serve with sour cream, guacamole and tortilla chips.

Lisa, the Creole Contessa food blogger, is a California girl who spent childhood summers in Louisiana with her late grandmother. Her goal is to take her family’s traditions and love of cultural foods and put a Creole spin on them.

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

Pinto Beans with Swiss Chard and Vegan Chorizo

user-submission — Wed, 15 Feb 2017 22:11:53 +0000

Ingredients:

1 lb Camellia Pinto Beans
3 bay leaves
4 cloves garlic
10 cups water
1 organic onion, chopped
1 tbs garlic, chopped
1 tsp salt
1/2 tsp pepper
2 bunches Swiss Chard, cut into thin threads
2 vegan chorizo, cut lengthwise and then into 1” pieces
1 tsp cumin
1 tsp smoked paprika
1 tsp sweet paprika
Olive oil

Directions:

Rinse and drain the pinto beans. Put them in a large heavy pot with 10 cups of water, the bay leaves and the cloves of garlic. Bring to a boil, and cook for 10 minutes.
Lower the temperature, and simmer the beans for 1-1/2 hours, until soft. Drain the beans and reserve the water they were cooked in.
In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic.
Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted.
Add the beans back in, along with the salt, pepper, cumin, and paprikas. Simmer for 10 minutes, stirring regularly, and adding the reserved water to get the consistency you want.
Adjust the spices according to taste.

Bhavani Jaroff is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Pinto Beans with Swiss Chard and Vegan Chorizo first appeared on Camellia Brand.

Slow Cooker Beef & Black Bean Chili

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

Ingredients:

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

Directions:

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

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

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

Basic Slow Cooker Refried Beans

Aimee Bussells — Sun, 02 Oct 2016 18:44:22 +0000

Ingredients:

3 cups Camellia Brand Pinto Beans, soaked
1 yellow onion, roughly chopped
1/2 jalapeño, seeded and chopped
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
8-9 cups water or no-sodium broth
Water as needed
Salt, pepper, and ground cumin to taste
Shredded Mexican-blend cheese (optional)

Directions:

Add the soaked beans, onion, jalapeño, garlic, cumin, and water or broth to slow cooker.
Cook on high for 8 hours, adding water if necessary.
When the beans are fully cooked, strain them and reserve the liquid. Mash or process the beans, adding the reserved water as needed to attain desired consistency.
When serving, top with cheese.

The post Basic Slow Cooker Refried Beans first appeared on Camellia Brand.

Slow Cooker 3-Bean Vegetarian Chili

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

Ingredients:

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

Directions:

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

Notes:

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

To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange whole peppers in a single layer on baking sheet. Bake for 30 to 40 minutes, until skins are completely wrinkled and charred, turning occasionally to promote even roasting. Remove pan from oven, transfer peppers to a bowl, and cover bowl tightly with foil or plastic wrap. Keep covered until peppers are cool enough to handle, about 30 minutes. Remove the skin from each pepper by rubbing lightly beneath your fingers. If you are very sensitive, you may wish to wear gloves. Remove and discard the stems and seeds. Cut peppers into quarters lengthwise and chop.

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

Slow Cooker White Bean & Chicken Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:13 +0000

Ingredients:

1 medium onion, diced
1 1/2 pounds boneless skinless chicken breasts, thighs, or a combination
7 large smoked Hatch chilies, peeled, diced (Can substitute 3 Poblano chilies, roasted, peeled, and diced. See note at bottom on roasting.)
1 (7-ounce) can fire-roasted, peeled, diced green chilies, undrained
4 large cloves garlic, minced
1 pound Camellia Brand Great Northern Beans rinsed and sorted (or can substitute 1 pound Camellia Brand Cannellini Beans)
4 cups chicken broth
1 1/2 tablespoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, optional
1 cup heavy cream or whole milk
2 tablespoons masa (corn flour) or cornmeal
Salt and white pepper to taste
Assorted toppings: Shredded cheese, sour cream, sliced avocado, and chopped fresh cilantro
Warm corn tortillas for serving (optional)

Directions:

Add onion, chicken, Hatch chilies (or Poblano chilies), green chilies, garlic, beans, 3 1/2 cups broth, and spices to a large slow cooker.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender but not falling apart. Add additional broth as necessary.
In a mixing bowl, mix the heavy cream (or milk) with the masa (or cornmeal). Use an immersion blender or whisk to combine thoroughly, and pour the mixture into the slow cooker. Stir well.
Cook for an additional 20 minutes to thicken the chili, and heat thoroughly. Adjust seasoning with salt and white pepper as desired.
Serve with toppings and warm tortillas on the side, if desired.

Notes:

On a scale of 1-5, the spice level of this chili is a 2.

To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange the whole peppers in a single layer on baking sheet. Bake for 30 to 40 minutes, until skins are completely wrinkled and charred, turning occasionally to promote even roasting. Remove pan from oven, transfer peppers to a bowl, and cover bowl tightly with foil or plastic wrap. Keep covered until peppers are cool enough to handle, about 30 minutes. Remove the skin from each pepper by rubbing lightly beneath your fingers. If you are very sensitive, you may wish to wear gloves. Remove and discard the stems and seeds. Cut peppers into quarters lengthwise and chop.

Stovetop Version of White Bean and Chicken Chili

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

Slow Cooker Bourbon Maple BBQ Beans

Aimee Bussells — Mon, 23 May 2016 21:31:41 +0000

Ingredients:

2 quarts water
2 tablespoons kosher salt
1 pound Camellia Brand Great Northern Beans, Navy (Pea) Beans, or Pinto Beans, rinsed and sorted
4 cups vegetable stock
1/4 cup bourbon
1/4 cup apple cider vinegar
1/2 teaspoon Liquid Smoke (optional)
1 tablespoon olive oil
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño pepper (about 1 medium pepper)
1/4 cup finely diced green bell pepper
1 tablespoon minced garlic
1 1/2 cups ketchup
2/3 cup dark brown sugar
1/3 cup maple syrup
1/4 cup molasses
1 tablespoon mustard powder (such as Colman’s)
1 tablespoon barbecue rub (such as McCormick Grill Mates Applewood Rub)
1 tablespoon hot sauce

Directions:

In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
To a slow cooker, add beans, vegetable stock, bourbon, apple cider vinegar and Liquid Smoke (if using). Set aside.
In a skillet over medium-high heat, add olive oil and onions and cook, stirring occasionally, until the onions soften and begin to brown around the edges, about 7 minutes. Stir in jalapeño pepper, green bell pepper, and garlic and cook until fragrant, about 4 minutes. Scrape the contents of the skillet into the slow cooker.
Add ketchup, brown sugar, maple syrup, molasses, mustard powder, barbecue rub, and hot sauce to slow cooker. Stir well. Set slow cooker on low for 8 hours. Stir, and cook 2 hours more on high. Serve immediately, or store in refrigerator for up to 1 week.

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Slow Cooker Charro Beans

Aimee Bussells — Mon, 23 May 2016 21:24:59 +0000

Ingredients:

2 quarts water
2 tablespoons kosher salt
1 pound Camellia Brand Pinto Beans, rinsed and sorted
2 cups low-sodium chicken broth
1 (12-ounce) bottle dark or amber beer, preferably Mexican
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, peeled and minced
4 slices cooked bacon, chopped
1 (10-ounce) can RO*TEL tomatoes with green chilies
Salt and black pepper, to taste
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground cumin
1 (4-ounce) can chopped green chilies
1 cup fresh cilantro, chopped, plus more for garnish
Lime wedges and flour tortillas for serving

Directions:

In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
Add beans to slow cooker along with chicken broth and beer.
In a skillet over medium heat, add oil, onion, garlic, and chopped bacon, and sauté until onions are translucent, about 4 minutes. Add tomatoes, salt and black pepper to taste, and cook about 5 minutes longer. Add marjoram and cumin, and stir to combine. Scrape mixture into slow cooker.
Set slow cooker on high for 8 hours. When there’s 1 hour of cooking time left, add green chilies and cilantro; stir thoroughly to combine.
Finish cooking and serve with lime wedges and tortillas. Garnish with additional fresh cilantro.

Served warm and with a soupy consistency, frijoles charros (cowboy beans) is a traditional pinto bean dish named for Mexican horsemen, or charros. Makes a great side dish to pulled pork sandwiches or other BBQ favorites.

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Where Y’at? White Beans

user-submission — Wed, 24 Feb 2016 22:19:26 +0000

Ingredients:

3 tablespoons olive oil
1 (1-pound) package Camellia Brand Baby Lima Beans
1 pound andouille sausage, cut in 1⁄2″ slices
1 pound ham, cubed
2 medium onions, chopped
2 stalks celery, chopped
4 green onion stalks, chopped
5 cups water
1 (10-oz.) can chicken broth
2 teaspoons Creole seasoning
2 teaspoons crab boil seasoning
1⁄2 teaspoon sage
1 teaspoon garlic powder

Directions:

Add all ingredients to the slow cooker and stir.
Cover and cook on low heat for 8 hours or until beans are tender.
Serve over fluffy white rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Where Y’at? White Beans first appeared on Camellia Brand.

Royal Street Red Beans

user-submission — Wed, 24 Feb 2016 22:19:25 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 white onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 pound andouille or smoked sausage, thinly sliced
1 ham hock, optional
3 bay leaves
1⁄2 teaspoon Creole seasoning
1⁄2 teaspoon Worcestershire sauce
6 cups water
Green onions, for garnish
Hot sauce or seasoned vinegar to taste, if desired

Directions:

Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
Cook on low heat for 8 hours.
Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
Serve over fluffy white rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

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Slow Cooker Red Beans and Rice

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

Ingredients:

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

Directions:

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

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

Notes:

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

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

Slow Cooker Spicy Blackeye Peas

Aimee Bussells — Fri, 03 Aug 2012 15:26:45 +0000

Ingredients:

6 cups water
1 cube chicken bouillon
1 (1-pound) package Camellia Brand Blackeye Peas
1 cup diced onion
1 cup diced celery
2 cloves garlic, diced
1 cup diced red bell pepper
1 jalapeño pepper, seeded and minced
8 ounces diced ham
4 slices bacon, cooked and chopped
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
Salt and black pepper to taste

Directions:

Rinse and sort peas.
Pour water into a slow cooker, add bouillon cube, and stir to dissolve.
Add blackeye peas, onion, celery, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper and cumin; stir to combine.
Cook on low for 6 to 8 hours, or until peas are tender. Add salt and pepper to taste.

The post Slow Cooker Spicy Blackeye Peas first appeared on Camellia Brand.

Field Peas and Rice

Aimee Bussells — Thu, 02 Aug 2012 17:44:55 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas
1 ham bone
1 cup chopped onion
2 ribs celery, sliced
2 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/2 teaspoon dried oregano
Salt and pepper, to taste
Cooked rice
Sliced green onions (for garnish)

Directions:

Rinse and sort peas.
Simmer field peas in water until tender, about 1 1/2 hours. Rinse and drain the peas.
In slow cooker combine peas with ham bone, onion, celery and garlic.
Add 1 cup water or broth. Cover and cook on low for 5 to 6 hours.
Add Cajun seasoning, oregano, and salt and pepper to taste.
Continue cooking for 1 to 2 hours longer.
Serve with hot cooked rice and sprinkle with sliced green onion, if desired.

The post Field Peas and Rice first appeared on Camellia Brand.

Slow Cooker Pinto Beans

Aimee Bussells — Thu, 02 Aug 2012 15:25:52 +0000

Ingredients:

4 cups Camellia Brand Pinto Beans
1 tablespoon cumin
1 tablespoon sea salt
½ teaspoon oregano
4 garlic cloves, smashed and peeled
1 sliced fresh jalapeño, or 5-8 slices of jarred jalapeños, or 1/4 teaspoon red pepper flakes
Water or stock

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Put beans in a slow cooker.
Add all other ingredients and cover with enough water or stock to cover.
Cook on high 6-8 hours, until beans are tender and liquid has thickened to desired consistency.

The post Slow Cooker Pinto Beans first appeared on Camellia Brand.

Slow Cooker Pink Beans

Aimee Bussells — Fri, 22 Jun 2012 21:06:44 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pink Beans
1 tablespoon extra virgin olive oil
2 cups chopped white onion
2 cups chopped bell pepper
2 tablespoons chopped garlic
2 tablespoons chili powder
4 teaspoons dried thyme
2 cups chopped fresh tomato
1 (14 1/2-ounce) can no-sodium chicken broth
1 (6-ounce) can tomato paste
1 cup water

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a skillet, sauté onion, bell pepper and garlic in olive oil until soft.
Add sautéed vegetables and all remaining ingredients to slow cooker. Stir well.
Cook on low for 6-8 hours.

The post Slow Cooker Pink Beans first appeared on Camellia Brand.

Slow Cooker Curried Sweet Potato and Lentil Stew

Aimee Bussells — Fri, 22 Jun 2012 20:59:53 +0000

Ingredients:

3 cups peeled, 1-inch cubed sweet potatoes
¼ cup chopped red onion
1 ½ cups baby carrots
¾ cup dry Camellia Brand Lentils, sorted and rinsed
2 teaspoons olive oil
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon finely chopped ginger root
1-2 cloves garlic, minced
1 ¾ cups chicken broth
1 ½ cups frozen cut green beans, thawed
½ cup plain fat-free yogurt

Directions:

Rinse and sort beans.
In a 4-quart slow cooker, combine sweet potatoes, onion, carrots, and lentils.
In a skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, ginger root and garlic; cook 1 minute, stirring constantly. Stir in broth.
Pour mixture into slow cooker; stir. Cover; cook on low 6 hours.
Increase heat setting to high. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are heated through, but still crisp.
Serve topped with yogurt.

The post Slow Cooker Curried Sweet Potato and Lentil Stew first appeared on Camellia Brand.

Slow Cooker Baby Limas with Ham

Aimee Bussells — Fri, 22 Jun 2012 20:46:33 +0000

Ingredients:

1 (1-pound) package Camellia Brand Baby Lima Beans
2 medium onions, coarsely chopped
1 ham bone (optional: diced ham)
4 cups water, to cover
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon freshly ground black pepper
Dash cayenne pepper
Salt, to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to slow cooker and top with water, enough to just cover the beans. Stir in the chopped onions and add the ham bone and ham if using.
Cover and cook on high for 4 hours.
Add the Cajun or Creole seasoning, and black and cayenne peppers.
Cover and cook on low for 4 hours, or until very tender.

The post Slow Cooker Baby Limas with Ham first appeared on Camellia Brand.

Slow Cooker Lima Beans and Ham

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

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1 large onion, chopped
1 large green bell pepper, chopped
1 teaspoon dry mustard
1/2 pound ham or bacon, cut in small pieces
2-3 cups water
1 (10.75-ounce) can tomato soup
1 teaspoon salt
1 teaspoon pepper

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Put all ingredients in slow cooker and stir well. Beans should be fully covered by liquid; add more water if necessary.
Cover and cook on low for 8-10 hours (or on high for 4-6 hours).
Add salt and pepper to taste and serve.

The post Slow Cooker Lima Beans and Ham first appeared on Camellia Brand.

Slow Cooker Hearty Bean, Beef & Sausage Chili

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

Ingredients:

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

Directions:

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

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

Slow Cooker Hearty Chili

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

Ingredients:

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

Directions:

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

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