Soul Food | Camellia Brand

Red Bean Gravy (Sauce)

user-submission — Mon, 29 Dec 2025 19:15:17 +0000

Ingredients:

2 tablespoons vegetable oil, divided
4 ounces tasso ham, cut into 1/4-inch cubes (optional)
1/2 cup diced sweet yellow onion
1/2 cup diced red bell pepper
1/2 cup crushed tomatoes
1shallot, minced (about 2 tablespoons)
1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
3/4 cup chicken stock, divided (substitute vegetable stock for vegetarian or vegan version)
1 dried bay leaf
2 tablespoons heavy whipping cream (substitute unsweetened full-fat coconut milk for dairy-free or vegan version)
Parsley, for garnish

Directions:

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the tasso, if using, and cook until slightly browned, about 5 minutes. Transfer to paper towels to drain; reserve for garnish, if desired.
In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and bell pepper; cook, stirring frequently, until softened, 4 to 5 minutes. Add the crushed tomatoes and shallot; cook for 1 minute, scraping any browned bits from the bottom of the pan. Stir in the beans, 1/2 cup stock, and bay leaf. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
Transfer the mixture to a blender. Secure the lid and remove the center piece to allow steam to escape; cover with a clean towel. Add the remaining 1/4 cup stock and blend until smooth. Return the sauce to the skillet, stir in the cream, and bring to a gentle simmer. Cook until slightly thickened, about 5 minutes.
Finish and serve. Garnish with the reserved tasso, if using, and parsley. Serve immediately.

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Emily Shaya’s Miss River Red Beans and Rice

user-submission — Fri, 10 Oct 2025 15:32:19 +0000

Ingredients:

2 lbs. dried red beans, soaked overnight
1/4 cup extra virgin olive oil
6 ounces bacon, chopped
2 yellow onions, divided
2 stalks celery, chopped
1 green bell pepper, chopped
2 dried bay leaves, divided
1 tablespoon sweet paprika
1/2 teaspoon cayenne pepper
1 large smoked ham hock or shank
1 1/2 quarts chicken stock
1 pound smoked pork sausage
4 teaspoons Morton Kosher Salt, divided
4 teaspoons Tabasco Sauce, plus more for serving
2 teaspoons sugar
1/2 cup canola oil
4 tablespoons (½ stick) unsalted butter
1 pound jasmine rice
3 cups water, or more as needed
1 bunch scallions, sliced

Directions:

Drain the beans and set them aside.
Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the bacon, and cook, stirring occasionally to break it up, for 6 to 8 minutes, until it’s golden.
Meanwhile, chop one of the onions. When most of the bacon’s fat has rendered, add the onion to the pot along with the celery, bell pepper, and one of the bay leaves, stirring well to coat everything with the fat.
Continue to cook, stirring occasionally, until the onion is translucent and the celery and bell pepper just start to soften. Stir in the paprika and cayenne, allowing the spices to toast for a minute or so.
Add the beans, ham hock and stock. Increase the heat to high to bring everything up to a boil, then skim any foam from the top of the pot, reduce the heat to low, and cover with the lid. Let it cook, low and slow, for at least 3 hours, until the beans are falling apart. It’s not a soup, but there should be enough broth so that you see some movement in the pot; top it off with more stock if you need to.
Fish the ham hock out of the pot, pull all the meat off the bone, give it a rough chop, and add it back to the pot. Slice the sausage about ⅓ inch thick and add that, too. Season with 2 teaspoons salt, Tabasco, and sugar. (Yes, sugar – it might seem odd, but it gets all the ingredients to play together nicely.) Continue to cook, covered, over low heat, for at least another ½ hour, until it all starts to pull together. At this point, if you prefer, you can just leave it alone for a couple of hours, returning just to stir occasionally.
While that happens, make the rice: First chop the other onion. Combine the canola oil and butter with the other bay leaf in a separate pot over medium heat. Once the butter melts, add the onion and remaining 2 teaspoons of salt.
As soon as the onion is translucent, stir in the rice. Defer to the package instructions for a water ratio; for 1 pound (about 2 cups) of jasmine rice, I add 3 cups of water. Increase the heat to high, and bring to a simmer; then decrease the heat to low, cover, and cook for another 15 minutes or so, until it’s tender.
Remove the rice from heat and let it rest for 10 minutes with the lid on, then fluff it with a fork. Remove and discard the bay leaves from both pots. Serve red beans over a scoop of rice, and sprinkle with scallions.

The post Emily Shaya’s Miss River Red Beans and Rice first appeared on Camellia Brand.

Butter Beans with Ham

user-submission — Fri, 09 Aug 2024 22:11:33 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Baby Lima Beans
8 cups water
2 tablespoons unsalted butter
2 cups roughly chopped ham
1 cup finely chopped yellow onion
1/2 cup chopped celery
3 cloves garlic, minced
8 cups vegetable broth
2 dried or fresh bay leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions:

In a large Dutch oven, combine beans and water to cover by 2 inches. Cover and let stand for 8 hours or overnight. Drain well and set beans aside.
In same pot, melt butter over medium heat. Add ham, and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Using a slotted spoon, remove half of ham, drain on paper towels, and refrigerate.
Add onion, celery, and garlic to pot, and cook, stirring occasionally, until tender, 7 to 10 minutes. Stir in beans, broth, bay leaves, salt, and pepper. Increase heat to medium-high, and bring to a boil.
Cover, reduce heat, and simmer, stirring occasionally, until very tender, about 2 hours.
Top with reserved ham and serve.

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

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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.

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Blackeye Pea Salad with Smoky Sorghum Dressing

user-submission — Wed, 03 Jan 2024 22:03:30 +0000

Ingredients:

BLACKEYE PEA SALAD

1 cup Camellia Brand Blackeye Peas
4 cups low-sodium vegetable stock
1 teaspoon kosher salt
1 cup fresh corn kernels (about 2 ears)
1 cup quartered cherry tomatoes
1/2 cup chopped red bell pepper
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/2 cup bacon, cooked and crumbled (5 to 6 slices)

SMOKY SORGHUM DRESSING

1/4 cup apple cider vinegar
2 tablespoons sorghum syrup
1 clove garlic, minced
1 tablespoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:

Rinse and sort peas, and place in a large bowl. Add water to cover by 2 inches. Cover bowl, and let stand overnight. Drain peas.
In a 3-quart saucepan, add peas, vegetable stock, and salt; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 2 hours or until peas are tender. Drain and rinse with cold water. Chill until ready to use.
To make dressing: In a medium bowl, mix together vinegar, sorghum, garlic, paprika, salt, and pepper. Slowly whisk in oil.
In another medium bowl, combine cooked peas, corn, tomatoes, bell pepper, celery, and onion. Toss with desired amount of dressing, and chill for at least 1 hour. Just before serving, stir in parsley and bacon.

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

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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.

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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.

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Mississippi Style Red Beans

user-submission — Sat, 11 Mar 2023 17:57:09 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Beans
1 pound neck bones, smoked
1 pound ham hocks, smoked
8 cups vegetable stock or water
4 tablespoons Cajun seasoning
3 small cayenne peppers, dried
¼ teaspoon red pepper flakes

Directions:

1. Rinse and drain beans. Place beans in a large bowl, and add enough water to cover by 2 inches. Set aside and soak overnight.
2. Drain beans and add them to a heavy bottomed 6-quart stock pot. Add neck bones, ham hocks, stock, Cajun seasoning, cayenne peppers, and red pepper flakes.
3. Bring to a boil over medium-high heat. Cook for 30 minutes, reduce heat to low, and simmer for 4 to 6 hours, or until beans are tender. Add additional stock as needed.
4. Adjust seasoning to taste, and serve with warm cornbread.

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

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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.

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Red Beans with Pickled Pig Tips

user-submission — Thu, 23 Feb 2023 19:07:42 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 box Camellia Brand Creole Red Bean Seasoning
Chopped onions, celery, bell pepper, and garlic, however much your heart desires
2 tablespoons oil
1 (1-pound) package smoked sausage
2 pounds pickled pig tips (see preparation below)
4 bay leaves
1 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Crystal hot sauce (or your favorite brand)
1 stick butter

Directions:

For the pickled tips, rinse tips and add to a large pot of water, making sure tips are submerged. Bring to a boil and cook for 35 minutes. Drain water from pot, rinse tips again, and repeat the process — adding tips to a large pot of fresh water and boiling for an additional 20-30 minutes until tips are tender. Strain and set aside.
For the beans, rinse and sort beans.
Chop all fresh vegetables, combine, and set aside.
Slice sausage and set aside.
Add rinsed beans to a 6-quart pot, and fill halfway with water. Add ½ of chopped fresh vegetable mixture, bay leaves, and salt to the pot. Bring to a boil.
Add Creole Red Bean Seasoning and stir.
Boil until most of the water has been absorbed or evaporated, then add fresh water, filling the pot halfway. Return to a boil, reduce heat, and simmer.
To a separate large pot, add oil.
Once the oil is hot, add the rest of the chopped fresh vegetable mixture, and cook until onions are transparent. Add sliced sausage, prepared pickled tips, onion powder, garlic powder, and stir.
Cook until sausage and pickled tips are lightly browned, then add the entire mixture to the pot of beans.
Bring the pot of beans back to a boil.
Add hot sauce to beans, reduce to a simmer, cover, and cook down for 20-30 minutes, stirring occasionally to prevent sticking.
When beans are creamy, add butter and continue to simmer for 10-15 minutes more.
Serve beans over a bed of jasmine rice and enjoy! Thank me later.

The post Red Beans with Pickled Pig Tips first appeared on Camellia Brand.

Blackeye Peas and Jammy Eggs

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

Ingredients:

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

Directions:

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

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

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Lady Pea Salad

user-submission — Wed, 21 Dec 2022 23:05:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lady Cream Peas, rinsed and sorted
5 cups vegetable broth
4 cloves garlic
2¼ teaspoons kosher salt, divided
½ cup finely diced celery
1 cup chopped green bell pepper
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons sugar
¼ teaspoon ground black pepper
Butter lettuce leaves, to serve
Garnish: fresh basil leaves, ground black pepper

Directions:

In a large pot, bring lady cream peas, broth, garlic, and 2 teaspoons salt to a boil over medium-high heat.
Reduce heat to medium-low; simmer, covered, until lady cream peas are just tender but not mushy, about 1 hour, adding more broth if needed. Drain and let cool.
In a large bowl, combine celery, bell pepper, parsley, basil, vinegar, oil, and sugar. Fold in cooled lady peas; cover and chill for at least 1 hour. Add black pepper and remaining ¼ teaspoon salt. Serve over lettuce. Garnish with basil and black pepper, if desired.

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

The post Lady Pea Salad first appeared on Camellia Brand.

White Beans with a Cajun Accent

user-submission — Wed, 21 Dec 2022 23:04:47 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
3 tablespoons vegetable oil, divided
½ pound tasso ham, cut into ½-inch cubes
1 cup diced sweet yellow onion
1 cup diced celery
1 cup diced bell pepper
2 cloves garlic, sliced
4 cups low-sodium chicken broth
2 teaspoons hot sauce
1 bay leaf
1 teaspoon Cajun seasoning
1 ham bone

Directions:

In a large Dutch oven, add beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add tasso and cook, stirring frequently, until browned, 8 to 10 minutes. Remove tasso, and set aside.
To Dutch oven, add remaining 1 tablespoon vegetable oil, onion, celery, and bell pepper. Cook, stirring occasionally, until almost tender, 4 to 5 minutes. Stir in garlic, and cook for 1 minute, scraping browned bits from bottom of pan.
Add reserved beans, broth, reserved tasso, hot sauce, bay leaf, and Cajun seasoning, stirring to combine. Add ham bone and just enough water to cover beans by 2 inches. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until beans are tender, about 2 hours. For creamier beans, mash 1 to 1½ cups of beans with the back of a wooden spoon. Remove bay leaf before serving.

This recipe and image are from Louisiana Cookin’ magazine.

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Mother’s Red Beans

user-submission — Mon, 03 Oct 2022 22:12:08 +0000

Ingredients:

1/2 pound ham fat, cut into 1/4-inch dice
1 pound ham, cut into chunks
1 pound smoked sausage, sliced
1/2 pound onions, diced
1/3 pound bell pepper, diced
1/4 pound green onions, diced
3 ounces garlic, minced
1/3 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
2 bay leaves
2 pounds Camellia Brand Red Kidney Beans, rinsed and sorted (Pre-soak overnight to soften, if desired.)
2 quarts chicken stock
2 quarts beef stock
1 ham bone

Directions:

In a large, heavy pot, render the ham fat over low heat, stirring occasionally until the fat is liquid, and the remaining flesh is crisp and brown (these are the cracklins).
Remove cracklins and set aside for another use.
Sauté chunks of ham and sausage in the rendered ham fat.
Add diced onions, bell peppers, and green onions to the pot. Sauté until tender.
Add garlic, salt, pepper, thyme, and bay leaves to the pot.
Add red beans and stir to combine.
Add stock and ham bone.
Bring to a boil, then reduce heat and simmer until beans are tender.
Serve over rice.

Mother’s Restaurant opened its doors in 1938 on Poydras Street’s “Restaurant Row”, situated between a thriving waterfront and the courthouse. Owners Simon and Mary (Mother) Landry and his large family cooked up po’ boys for lines of longshoremen and laborers, newspapermen and attorneys. During and after World War II, Mother’s became a local hang-out for “the few and the proud” – the U.S. Marine Corps. You’ll find plenty of locals rubbing elbows in line with visitors, veterans, politicians and movie stars. Mother’s remains true to its working class origins. Nobody gets treated better (or worse) than anybody else. As Jerry Amato says, “Everybody gets fed. Everybody comes back.”

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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.

Creole Red Beans and Rice

user-submission — Wed, 27 Apr 2022 00:14:53 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidneys,rinsed and sorted
1 pound andouille sausage, sliced ¼ inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup yellow onion, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
1 (32-ounce) carton low-sodium chicken broth
4 cups water
2 dried bay leaves
1 tablespoon plus ½ teaspoon kosher salt
2 teaspoons hot sauce
1 teaspoon garlic paste
½ teaspoon ground black pepper
¼ teaspoon ground red pepper
Hot cooked long-grain rice, to serve
Garnish: chopped fresh flat-leaf parsley

Directions:

Rinse and sort beans. In a large bowl, combine beans and water to cover by 2 inches. Cover and let stand for at least 8 hours. Drain.
Preheat oven to 400°. Line a rimmed baking sheet with foil. Place sausage on prepared pan. Bake in top third of oven until crispy and browned, about 25 minutes. Let sausage drain on paper towels.
In a large enamel-coated cast-iron Dutch oven, heat oil and butter over medium heat. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes.
Add broth, 4 cups water, bay leaves, salt, hot sauce, garlic paste, black pepper, red pepper, and beans. Increase heat to medium-high and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Remove bay leaves. Remove from heat. Using an immersion blender or potato masher, blend or mash beans to desired consistency. Stir in sausage.
Cook bean mixture over medium heat until heated through and slightly thickened. Serve with rice. Garnish with parsley, if desired.

Notes: Andouille sausage is an essential for New Orleans-style red beans and rice, but if it’s not in your local market, be sure to use smoked sausage.

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

Classic Hoppin’ John

user-submission — Fri, 07 Jan 2022 21:36:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeyed Peas, rinsed and sorted
8 cups water
2 tablespoons vegetable oil
2 (8-ounce) packages ham, diced
¾ cup red bell pepper, chopped
¾ cup yellow bell pepper, chopped
¾ cup orange bell pepper, chopped
1 cup green onions, chopped
1 tablespoon garlic, chopped
1 tablespoon Cajun seasoning
½ teaspoon kosher salt
3 (15-ounce) cans low-sodium chicken broth
2 bay leaves, dried
Long-grain rice, cooked according to package directions
Garnish: sliced green onions, hot sauce

Directions:

In a large Dutch oven, add peas and cover with 8 cups water. Cover and soak for at least 12 hours. Drain excess liquid.
In a large Dutch oven, heat oil over medium heat. Add ham; cook until crisp, 10 to 15 minutes. Add bell peppers, green onion, garlic, Cajun seasoning, and salt; cook until vegetables are soft, 10 to 15 minutes.
Increase heat to medium-high. Add broth, peas, and bay leaves; bring to a boil. Reduce to a simmer and cook until peas are tender and liquid has reduced by half, 45 minutes to 1 hour.
Serve with rice. Garnish with green onions and hot sauce, if desired.

The post Classic Hoppin’ John first appeared on Camellia Brand.

Jalapeño Pepper Jelly Baked Beans

user-submission — Tue, 27 Jul 2021 22:54:43 +0000

Ingredients:

1 (1-pound) package Camellia Brand Navy (Pea) Beans, rinsed and sorted
1 (32-ounce) container reduced-sodium chicken broth
5 slices thick-cut bacon, chopped
1 cup chopped yellow onion, minced
1 cup chopped yellow bell pepper
3 cloves garlic, minced
1 (10-ounce) jar jalapeño pepper jelly
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons yellow mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Green onion, chopped, for garnish

Directions:

In a medium Dutch oven, add dry beans and cover with 2 inches of water. Cover and let stand at room temperature overnight.
Drain and rinse the soaked beans and return them to Dutch oven. Add chicken broth; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour and 30 minutes. Remove from heat.
Preheat oven to 375°.
In a medium skillet, cook bacon over medium-high heat until browned and crisp, about 10 minutes. Using a slotted spoon, remove bacon and let drain on paper towels. Reduce heat to medium. Add onion and bell pepper; cook, stirring frequently, until just tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Remove pan from heat; add bacon and vegetables to bean mixture in Dutch oven, stirring until well combined.
In a medium bowl, whisk together pepper jelly, ketchup, barbecue sauce, tomato paste, Worcestershire sauce, mustard, salt and black pepper. Add mixture to beans, stirring until well combined.
Cover Dutch oven and bake the beans, stirring occasionally, until sauce is bubbly and thickened, about 1 hour. Uncover and bake until sauce has reduced and thickened to desired consistency, about 25 to 30 minutes more. Garnish with green onion.

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Southern-Style Vegetarian Blackeye Peas

user-submission — Tue, 27 Jul 2021 22:53:54 +0000

Ingredients:

1 tablespoon olive oil
3/4 cup sliced sweet onion
3 cloves garlic, minced
1/2 cup dry white wine
64 ounces vegetable stock
1 (1-pound) package Camellia Brand Blackeyed Peas, rinsed and sorted
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 dried bay leaf
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons apple cider vinegar
Fresh oregano, for garnish
Crushed red pepper, for garnish
Cooked collard greens, to serve

Directions:

Heat the oil in the work bowl of an electric pressure cooker* set to the highest sauté setting. Add onion and cook until just tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and cook until reduced by half, 3 to 4 minutes. Turn sauté setting off. Add stock, blackeye peas, thyme, oregano, bay leaf, salt and black pepper, stirring until well combined. Lock lid and confirm valve is set to seal. Set cook time to 40 minutes on high pressure. When finished cooking, allow pressure to release naturally.
Discard bay leaf and stir in vinegar. Garnish with oregano and red pepper, if desired. Serve with cooked collard greens on the side.

*We used Instant Pot®.

The post Southern-Style Vegetarian Blackeye Peas first appeared on Camellia Brand.

Red Beans and Rice with Smoked Ham Hock and Sausage

user-submission — Tue, 27 Jul 2021 22:53:44 +0000

Ingredients:

2 teaspoons olive oil
1 pound smoked sausage, sliced in 1/4-inch-thick rounds
1/2 cup finely chopped celery
1/2 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
4 cloves garlic, minced
1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
64 ounces reduced-sodium beef stock
2 tablespoons no-sodium Creole seasoning
2 tablespoons chopped fresh parsley + extra for garnish
2 bay leaves
1 tablespoons chopped fresh thyme + extra for garnish
2 pounds smoked ham hocks
Hot cooked rice and French bread, to serve

Directions:

Heat the oil in the work bowl of an electric pressure cooker* set to the highest sauté setting. Working in batches, cook sausage, stirring frequently, until crisp and browned, about 4 minutes. Using a slotted spoon, carefully remove sausage and let drain on paper towels, reserving drippings in cooker. Add celery, onion, bell pepper and garlic; cook, stirring occasionally, scraping bits from bottom of pan, until just tender, about 2 minutes.
Add beans, stock, Creole seasoning, parsley, bay leaves and thyme, stirring until well combined. Add ham hocks. Lock lid of cooker and confirm valve is set to seal. Set cook time to 55 minutes on high pressure. When finished cooking, allow pressure to release naturally.
Using tongs, carefully transfer ham hocks to a cutting board and remove meat, discarding bones, skin and cartilage. Return ham and sausage to cooker, stirring until well combined. Discard bay leaves. Garnish with parsley and thyme, if desired, and serve with hot cooked rice and bread.

*We used Instant Pot®.

The post Red Beans and Rice with Smoked Ham Hock and Sausage first appeared on Camellia Brand.

Lima Beans with Shrimp and Andouille

user-submission — Fri, 02 Jul 2021 19:48:16 +0000

Ingredients:

1 pound Camellia Brand Large Lima Beans
8 cups of water
1 onion, diced
2 stalks of celery, diced
1/2 pound andouille sausage (can substitute spicy smoked sausage or ham)
5 dashes Worcestershire sauce
1 tablespoon Kosher salt
1/2 teaspoon celery salt
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon chicken bouillon
3 bay leaves dried
1 pound small shrimp

Directions:

Lima Beans with Shrimp and Andouille

Add everything except the shrimp to a Dutch oven.
Bring to a boil and reduce to simmer.
Cover and cook for 1 hour and 45 minutes, stirring occasionally.
Add shrimp and cook uncovered an additional 15 minutes.
Serve over rice.

The post Lima Beans with Shrimp and Andouille first appeared on Camellia Brand.

Napoleon House Red Beans and Rice

Amanda Ladner — Fri, 28 May 2021 16:19:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Beans
1/2 cups yellow onion, diced
1 rib celery, diced
4 cloves garlic, finely chopped
4 parsley sprigs, freshly chopped
1 green bell pepper, diced
1 pound smoked sausage
1 ham bone
1-2 bay leaves
1/2 teaspoon thyme
Salt to taste
Pepper to taste
Chicken stock, optional

Directions:

Place all ingredients in a large, heavy-bottomed pot.
Fill the pot with plain water (or water mixed with chicken stock), so that it is 2 inches above the ingredients.
Bring to a boil and then reduce to a simmer. Cover and cook over low heat, stirring occasionally, for 2 to 3 hours.
Serve over hot cooked white rice

Perched on the corner of Chartres and St. Louis streets in New Orleans’ French Quarter, the Napoleon House Restaurant is a cherished culinary landmark that exudes a European charm in keeping with the building’s 200+ years of history. Although a legendary plot to provide refuge here for the exiled Napoleon Bonaparte never came to pass, the Napoleon House’s bar and dining room have extended a constant welcome to generations of locals, tourist, artists, musicians, filmmakers, philosophers – and anyone who loves authentic New Orleans food. You can learn more about Napoleon House at their website and follow them on Facebook, Twitter and Instagram.

The post Napoleon House Red Beans and Rice first appeared on Camellia Brand.

Red Beans with Smoked Turkey Legs

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

Ingredients:

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

Directions:

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

Chef Isaac Woo of Catahoula Catering in Denver, Colorado is a Louisiana native whose mission is to bring authentic, expertly prepared Cajun and Creole dishes to social events large and small. He is a graduate of Louisiana State University in Baton Rouge, which means he knows how to throw a really good party.

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

Potlikker Greens with Blackeye Peas

Amanda Ladner — Mon, 07 Dec 2020 17:19:25 +0000

Ingredients:

Blackeyed Peas:

1 (1 pound) package Camellia Blackeye Peas
1 tablespoon fresh oregano
Salt, for soaking and to taste

Potlikker Greens:

6 slices slab bacon, chopped
2 shallots, cut into half-moons
1 small red onion, diced
10 cloves garlic
1/4 cup apple cider vinegar
1 teaspoon balsamic vinegar
1 large bunch(or 2 smaller bunches) of greens (collards, turnips, mustard), about 1 ½ to 2 lbs, stems removed and diced, leaves cut into ribbons
2 tablespoons salt, plus more to taste
1/2 teaspoon brown sugar, plus more to taste
1 tablespoon cracked black peper
1 teaspoon hot sauce
2 cups blackeye pea broth
2 cups vegetable stock

For Serving:

Finely-grated parmesan
Extra hot sauce
Reserved slab bacon, chopped and cooked
Cornbread

Directions:

Make Blackeye Peas:

Place rinsed blackeye peas in a large bowl, cover with water (by at least 2 inches), stir in 1/2 teaspoon of salt and soak overnight in refrigerator.
The next day, add blackeye peas (plus their soaking liquid) to a medium-sized pot, adding extra water if necessary to ensure they are covered by at least an inch of water. Boil for 10 minutes.
Reduce heat, add oregano and ½ teaspoon salt, cover and simmer for 1 hour, adding hot water if needed to keep peas submerged.
After 1 hour, check to see if blackeye peas are tender and cooked through. If not, continue to cook in 5 minute increments, keeping a close eye.
Remove blackeye peas from heat. Strain through a colander, catching broth in a large bowl. You should have about 2 cups of blackeye pea broth. Set peas and broth aside.

Make Potlikker Greens:

In a large dutch oven or heavy-bottomed pot over medium heat, cook slab bacon until fat is rendering and bacon itself is browned, about 8 minutes. Remove bacon and set aside to use as garnish.
Add onion, shallots and garlic to the pot, cooking until the onion becomes translucent, about 5 minutes.
Add vinegars, hot sauce, salt, pepper and brown sugar, stirring until completely combined. Reduce to a simmer, then add blackeye broth and vegetable stock. (If you don’t quite have 2 cups of blackeye pea broth, add extra vegetable stock. If you have more than 2 cups of blackeye pea broth, reduce vegetable stock.)
Add greens to broth, gently stir, and cover the pot. Depending on the size of your cooking vessel, you might need to work in batches, allowing greens to cook down before adding more raw greens.
Cook for at least 50 minutes and up to 1½ hours, stirring occasionally.

Assemble:

Remove greens from heat and stir in the blackeye peas in amounts desired.
Serve warm, ladled into individual serving bowls and topped with reserved slab bacon, Parmesan cheese and extra hot sauce, if desired.
Serve hot, buttered cornbread on the side for dunking or crumbled on top.

The dish can be kept refrigerated for up to 3-5 days. The flavors will continue to marry, so it makes for great leftovers!

The post Potlikker Greens with Blackeye Peas first appeared on Camellia Brand.

Seven Day Pickled Pork

Aimee Bussells — Mon, 10 Aug 2020 21:02:09 +0000

Ingredients:

1 (6 1/2 pound) pork shoulder roast
1/2 cup brown sugar
1/2 cup kosher salt
1 teaspoon cayenne pepper
3 cups apple cider vinegar
5 cups water
2 large onions, sliced
1 head garlic, separated, peeled & crushed
4 tablespoons mustard seed
4 bay leaves

Directions:

Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses.
Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece.
In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess.
Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.
Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.
Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least 1 week, turning each bag once daily.
Remove pork from brine; freeze or use within two weeks.

The post Seven Day Pickled Pork first appeared on Camellia Brand.

Instant Pot Southern Large Limas with Ham Hocks

Amanda Ladner — Tue, 04 Aug 2020 22:52:47 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Limas (large butter beans), rinsed and sorted
2 tablespoons olive oil
3 medium onions, chopped, about 3 cups
1 stalk celery, leaves removed, chopped, about 1/2 cup
6 cloves garlic, minced
1 large ham hock, meat scored
2 bay leaves
6 cups water
2 tablespoons hot sauce
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Chopped fresh parsley, for garnish
Cornbread, for serving

Directions:

Select SAUTE feature on Instant Pot. Add oil and heat until hot. Add onion and celery; cook, stirring frequently, until tender and lightly browned, 5 to 8 minutes. Add garlic and cook 1 minute more.
Stir in beans, ham hock, bay leaves and 6 cups water. Select CANCEL feature.
Cover, lock and seal lid. Select MANUAL feature. Pressure cook on HIGH for 25 minutes. Let pressure release naturally for 10 minutes. Using the handle of a wooden spoon or long tongs, carefully release remaining pressure. Uncover; select CANCEL feature.
Remove bay leaves. Remove ham hock and chop meat. Return chopped ham to Instant Pot. Stir in hot sauce, salt and pepper.
Garnish with parsley and serve with cornbread.

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 Instant Pot Southern Large Limas with Ham Hocks 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.

Bourbon-Bacon Field Peas with Collards

Amanda Ladner — Tue, 04 Aug 2020 22:52:21 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas, rinsed and sorted
1 pound thick-cut bacon, chopped
1 large onion, chopped, about 1 1/2 cups
4 cloves garlic, minced
1 bay leaf
7 cups water
1 small bunch collard greens, stems removed, sliced, about 4 cups
¼ cup bourbon
1 teaspoon kosher salt
½ teaspoon ground black pepper
Crushed red pepper, for garnish
Fried chicken, for serving

Directions:

In a large Dutch oven, cook bacon over medium heat until crisp, about 20 minutes. Remove bacon using a slotted spoon and let drain on paper towels, reserving 4 tablespoons drippings in pan.
Add onion to drippings. Cook over medium heat, stirring frequently, until onion is tender and lightly browned, about 8 minutes. Add garlic; cook 1 minute more. Stir in field peas, bay leaf, water and bacon. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook, stirring occasionally, about 1 hour.
Stir in collard greens, bourbon, salt and pepper. Continue to cook, covered, stirring occasionally, until peas and collards are very tender, about 45 minutes more. Remove bay leaf.
Sprinkle with crushed red pepper and serve with fried chicken.

The post Bourbon-Bacon Field Peas with Collards 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.

Mosquito Supper Club White Beans

Heather Hampton — Wed, 15 Apr 2020 22:38:41 +0000

Ingredients:

2 tablespoons canola oil
1/2 pound salt pork, diced small
1 large onion, diced
1 celery stalk, diced
1 bay leaf
1 (1-pound) package Camellia Brand Navy Beans
3 1/2 quarts water
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
Cooked rice
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
2 tablespoons finely chopped green onion, for garnish

Directions:

Warm a heavy-bottomed 12-quart pot over medium heat for 2 minutes, then add oil and heat for 30 seconds.
Add salt pork and cook, turning as needed to brown all sides, about 12 minutes.
Add onion, celery and bay leaf; stir to combine.
Add beans and water; cover and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook, uncovered, stirring often, until most of the water has boiled off or been absorbed and the beans are tender, 50-60 minutes. (As the beans cool, they will absorb more liquid, so having some liquid left over is fine; you don’t want dry beans.)
Mash some of the beans against the inside of the pot and stir them into the liquid.
Season with salt, black pepper and cayenne.
Serve beans over rice, garnished with parsley and green onion.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

The post Mosquito Supper Club White Beans first appeared on Camellia Brand.

Pableaux’s Turkey Bone Gumbo

Heather Hampton — Tue, 07 Apr 2020 17:47:55 +0000

Ingredients:

Roasted Turkey Bone Broth

1 turkey carcass (bones, giblets and leftover skin from a roasted turkey)
3 ribs celery, cut into 4-inch pieces
2 medium onions, peeled and quartered
4 quarts water, or enough to cover carcass
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves

Turkey Bone Gumbo

3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 pound smoked sausage (such as andouille or kielbasa), chopped
3 quarts turkey broth
2 tablespoons chopped parsley
2 tablespoons chopped green onion
steamed white rice, for serving

Directions:

Make the Broth

Place turkey carcass in large stockpot. Add celery, onions, water, salt, peppercorns, and bay leaves.
Bring to a boil, reduce heat to medium and simmer, uncovered, for 2 to 4 hours (the longer the better).
Remove from heat and skim any fat that has risen to the surface.
Strain through a large colander into another pot.
Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
Use immediately or freeze in quart-size containers.
Makes about 2 to 3 quarts (or enough for 1 gumbo).

Make the Gumbo

Combine oil and flour in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven.
Cook over medium-low heat, stirring slowly and consistently for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Season onions, bell peppers, and celery with salt and cayenne and add them to the roux.
Cook and stir vegetables and roux over medium heat until vegetables are soft, about 5 minutes.
Add sausage and cook, stirring often, for 5 to 7 minutes.
Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
Add reserved turkey meat and simmer for 30 minutes.
Add parsley and green onions.
To serve, ladle into soup bowls over steamed white rice.

The post Pableaux’s Turkey Bone Gumbo first appeared on Camellia Brand.

Instant Pot New Orleans-Style White Beans

Aimee Bussells — Wed, 01 Apr 2020 21:04:50 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1/2 pound ham or seasoning meat, chopped
5 cups water or broth
Salt and pepper to taste

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add onion and garlic, and sauté for 2 minutes. Add chopped ham or seasoning meat, and sauté another 1-2 minutes.
Add beans and water or broth to the pot. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or use Manual mode and set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt and pepper to taste.
Serve with hot cooked rice.

Tips:

If after cooking, beans are soft but there’s too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot New Orleans-Style White Beans first appeared on Camellia Brand.

Pantry Red Beans & Rice

Julie Koppman — Thu, 26 Mar 2020 21:12:20 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon onion powder or dried minced onion
3 teaspoons garlic powder or dried minced garlic
2 bay leaves
2 teaspoons dried thyme
6 cups chicken broth, or 6 cups boiling water blended with 6 bouillon cubes
1 tablespoon smoked paprika
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
1-3 tablespoons oil
Hot cooked rice

Directions:

Rinse and sort beans.
Add first 7 ingredients to the Instant Pot, and stir well. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid.
Add oil, stir well, and mash some beans against the side of the pot. This will help make the beans creamy.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.
* If there’s too much liquid left in the pot after cooking, turn on Sauté mode and simmer for a few minutes so that excess liquid evaporates.

The post Pantry Red Beans & Rice 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.

Hearty Louisiana-Style Vegan Gumbo

Amanda Ladner — Tue, 07 Jan 2020 15:34:54 +0000

Ingredients:

1 cup vegetable oil
1 1/2 cups all-purpose flour
2 cups finely diced onions
1 cup finely diced celery
1 cup finely diced green bell pepper
4 cups vegetable stock
4 large cloves garlic, minced
1 (14.5-ounce) can diced fire-roasted tomatoes, with liquid
2 tsp dried thyme
2 cups cooked Camellia Brand Red Kidney Beans (or an assortment of Camellia Beans and Blackeye Peas)
2 cups fresh or frozen okra, cut into rounds
1/3 bunch fresh collard greems, washed and cut into thin ribbons to make 2 cups
1 tsp Creole seasoning (such as Tony Chachere’s)
2 Tbsp pimenton de la vera (smoked paprika)
1 cup thinly sliced scallions, green parts only
5 cups hot cooked rice

Louisiana style hot sauce, optional

Directions:

Heat vegetable stock to a rolling simmer, cover and set aside. Set out onions, celery and green bell pepper to allow them to reach room temperature.
Make a roux: Heat oil in a large cast-iron pot or Dutch oven over medium-low heat until it reaches the smoking stage. If the oil sizzles when a drop of water is added, it is hot enough.
Place flour into a sifter and sift into the hot oil, whisking constantly, until the flour is completely dissolved into the oil and the mixture becomes the consistency of cake batter. Switch from the whisk to a flat-edged wooden roux spoon. Stir constantly. The roux will begin to thicken slightly and darken. Keep stirring constantly until mixture is a deep, dark brown color, about 20 minutes. (If roux burns, discard and start over.)
Add room-temperature onions; stir and cook until the onions soften, turn translucent, and start to caramelize, about 5 minutes.
Add room-temperature celery and bell pepper, increase the heat to medium and cook until soft, about 5 minutes.
Add hot vegetable stock, stirring to combine; increase heat to medium-high and bring to a boil.
Add garlic, tomatoes, thyme, beans, okra, collard greens, Creole seasoning, and pimenton de la vera. Bring to a boil. Cover, reduce heat to medium-low and cook until thickened and the vegetables are soft, about 30 minutes.
Remove the Dutch oven from heat and add green onions. Cover and let stand for 10 minutes.
Serve over hot cooked rice; season to taste with Louisiana-style hot sauce.

The post Hearty Louisiana-Style Vegan Gumbo first appeared on Camellia Brand.

Soup Beans

Aimee Bussells — Wed, 01 Jan 2020 18:11:29 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
5 slices bacon, roughly chopped
1 small yellow onion
½ cup chopped carrot
½ cup chopped celery
5 cloves garlic, minced
8-10 cups water or broth
1 bay leaf
Hot sauce to taste
Salt to taste
Pepper to taste

Directions:

Rinse and sort beans.
In a large heavy pot, cook bacon over medium heat until crispy. Remove bacon to a paper-towel lined plate.
To bacon drippings in pot, add onion, carrot and celery. Stir and cook about 5 minutes, till vegetables are soft. Add garlic, and cook another 1 minute.
Add beans, water or broth, and bay leaf to pot. Bring to a boil then reduce heat and simmer, partially covering the pot for 2 hours, or until beans are soft. Add more water or broth as needed.
When beans are tender, remove bay leaf. Add hot sauce, salt and pepper to taste.
Serve topped with crumbled bacon.

The post Soup Beans first appeared on Camellia Brand.

Buster Holmes’ Red Beans & Rice

Heather Hampton — Fri, 20 Dec 2019 18:50:04 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
water
1 onion, chopped
1/2 green bell pepper, chopped
1 pound smoked ham hock
2 cloves garlic, minced
1/2 stick butter
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice
Louisiana hot sauce
French bread and butter

Directions:

Pick through beans and remove any rocks. Wash beans and cover with water by a good three inches.
Let soak overnight, adding more water to keep the beans covered. (Or choose your preferred soaking method.)
Rinse, change to fresh water, and stir in onion, bell pepper, ham hock and garlic.
Cook on slow fire, in a heavy bottomed pot, until done (about 2 hours).
Add salt, pepper, seasoning and butter and cook 5 minutes.
Serve over rice with Louisiana hot sauce, French bread and butter.

Recipe based on Buster’s original Red Beans recipe found in The Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin’ from Pelican Press. Used with permission of the publisher, Pelican Publishing Company, Inc. Photo courtesy of Philip M. Denman

The post Buster Holmes’ Red Beans & Rice first appeared on Camellia Brand.

Simple Southern Lima Beans

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

Ingredients:

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

Directions:

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

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

Easy Red Beans & Rice Stovetop

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

Ingredients:

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

Directions:

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

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

Easy Instant Pot Red Beans & Rice

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

Ingredients:

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

Directions:

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

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.
* If there’s too much liquid left in the pot after cooking, turn on Sauté mode and simmer for a few minutes so that excess liquid evaporates.

The post Easy Instant Pot 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.

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

Camellia’s Classic Small Red Beans & Rice

Heather Hampton — Fri, 12 Apr 2019 20:04:49 +0000

Ingredients:

1 pound Camellia Brand Small Red Beans
8-10 cups water
1/2 teaspoon salt
1 clove garlic, diced
1 small white onion, diced
1/2 cup cooked, diced bacon and/or ham (optional)
Hot cooked rice

Directions:

Rinse and sort beans; soak if desired (soaking Small Red Beans is optional)
In a Dutch oven or soup pot, add water, beans and salt.
Over high heat, bring to a boil for 10 minutes.
Reduce to low heat and simmer; add garlic, onion and bacon and/or ham (if desired).
Cook at a simmer, stirring occasionally, until tender, about 1 1/2 hours. Add water if needed; liquid level should be at least 1/2 inch above beans while cooking.
Serve with hot cooked rice.

Variations:

Use chicken or vegetable broth instead of water.
When reducing to simmer, along with the garlic and onions add 1/2 teaspoon powdered cumin, 1/2 teaspoon Mexican oregano, and 1 (15 oz.) can diced tomatoes with liquid.

The post Camellia’s Classic Small Red Beans & Rice first appeared on Camellia Brand.

Emily’s Red Beans and Rice

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

Ingredients:

EMILY’S RED BEANS

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

EMILY’S RICE

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

Directions:

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

The post Emily’s Red Beans and Rice first appeared on Camellia Brand.

Instant Pot New Orleans-Style Blackeye Peas

Aimee Bussells — Mon, 01 Apr 2019 21:05:19 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
2 tablespoons vegetable oil
1 pound pickled pork, cubed to ½ inch
1 large onion, chopped
1 large green bell pepper
3 stalks celery, chopped
4 cloves garlic, chopped
1 tablespoon tomato paste
5 cups lightly salted water or chicken broth
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Cornbread or hot buttered French bread
1 bunch green onions, sliced

Directions:

Rinse and sort peas.
Press the Sauté button on the Instant Pot, and add the oil. Add pickled pork and sauté 5 minutes or until browned. Remove pickled pork to a paper-towel lined plate and reserve.
Add onions, bell pepper, celery, garlic and tomato paste to Instant Pot, and sauté until vegetables are soft.
Add pickled pork back to the pot, along with blackeye peas, water or broth, and bay leaves. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button, or use the Manual mode and set to 30 Minutes.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. If a creamier texture is desired, and use the back of a spoon or potato masher to mash peas to desired consistency. Adjust seasonings to taste.
Serve over hot cooked rice with cornbread or hot buttered French bread. Garnish with chopped green onions.

Tips:

If after cooking, peas are soft but there’s too much liquid remaining, use Sauté mode and cook till thickened.
If peas are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot New Orleans-Style Blackeye Peas first appeared on Camellia Brand.

Instant Pot Lima Beans & Greens Soup

Aimee Bussells — Mon, 01 Apr 2019 21:05:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
2 tablespoons olive oil
2 cups chopped onion (options: white, red, leeks, shallot or any combination)
2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
3 cloves garlic, chopped
8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
1/4 teaspoon crushed red pepper flakes
3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
1 teaspoon salt or to taste
1/4 teaspoon pepper

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more.
Add broth, beans and red pepper flakes; stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
Serve hot.

Tips:

If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.

Instant Pot South-Louisiana Style White Beans & Rice

Aimee Bussells — Mon, 01 Apr 2019 21:04:10 +0000

Ingredients:

2 tablespoons olive oil, separated
1 pound smoked or Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 (1-pound) package Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
5 cups water
1/4 teaspoon cayenne
1 bay leaf
Salt & pepper, to taste
Creole seasoning, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
Hot cooked rice

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add 1 tablespoon oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add another tablespoon of oil to the Instant Pot. Add onions, bell pepper, celery, and garlic to pot. Sauté till soft and translucent.
Add cooked sausage back to the pot, along with the beans, water, cayenne, and bay leaf. Stir well.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button, (or use Manual mode and set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
Just before serving, remove bay leaf and stir in fresh parsley and green onions. Serve over hot cooked rice, with additional fresh parsley and green onions as garnish.

Tips:

If after cooking, beans are soft but have too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
Firm sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking. Then use Sauté mode, cooking for a few minutes more, so the flavors blend.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot South-Louisiana Style White Beans & Rice first appeared on Camellia Brand.

The Best Meatless Blackeye Peas and Rice

user-submission — Thu, 28 Mar 2019 19:09:15 +0000

Ingredients:

1 lb dried Camellia Brand Blackeye Peas
8 cups vegetable stock or chicken stock
3 bay leaves
1 large onion, diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tsp ground thyme
1/2 tsp rubbed sage
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp white pepper
2 cups celery, diced
2 cups carrot, sliced into 1/2-inch rounds
salt to taste
pepper to taste
creole seasoning to taste
2 tsp Balsamic vinegar
2 tbsp hot sauce
green onions, chopped, for garnishment

Directions:

Rinse and sort peas; place them in a large bowl or pot, cover, and let soak overnight.
Drain and rinse off the peas. Pour the vegetable stock into a large pot along with the peas and bay leaf; bring the pot to a boil over MEDIUM heat then reduce the heat to allow the pot to simmer.
While the peas are simmering, in a large skillet, saute the onions, green bell peppers, cloves of garlic until the onions are transparent and the peppers have softened; about 10 minutes.
Add the celery and carrots to the skillet along with the thyme, sage, black pepper, cayenne pepper, and white pepper and continue to saute for an additional 5 minutes.
Carefully pour the contents of the skillet into the simmering pot of black eyed peas and continue to cook until the peas, carrots, and celery are tender; about 1 hour.
About 15 minutes before serving, add the Balsamic vinegar and hot sauce and adjust the seasoning with the Creole Seasoning and salt and pepper.
Serve over hot white rice and garnish with chopped green onions.

I don’t make Black Eyed Peas and Rice nearly often enough. I tend to think of black eyed peas simply as the New Years Eve meal and forget about it throughout the year. But this meal is so much more than simply a way to start the year off with a little luck and the hope for extra spending money. This meatless version is hearty, healthy, and is a wonderful alternative during Lent if you want to skip out on the local fish fry. – Eric Olsson, Red Beans and Eric

The post The Best Meatless Blackeye Peas and 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.

Creole Pinto Beans and Greens Soup

user-submission — Fri, 15 Feb 2019 22:08:55 +0000

Ingredients:

2 lbs Camellia Pinto Beans, rinsed and picked
2 tbs neutral oil, (I used grape seed oil)
2 cups parsnips, diced
2 cups carrots, diced
1 cup celery, diced
3 cups leeks, sliced, soaked, removed from water and dried
2 tbs garlic, minded
1 1/2 cups white vermouth, extra-dry
16 cups water
2 tbs Creole seasoning
1 1/2 tsp oregano leaves, dry
1 1/2 tsp salt, dry
1 tsp marjoram leaves, dry
1 tsp ground black pepper
8 cups baby turnip greens (packaged)
8 cups baby kale (packaged)
1/3 cup Tabasco (or other cayenne hot sauce)

Directions:

In a large stockpot, over medium heat, add the oil.
Add the carrots, parsnips and celery, stir to coat with oil.
Cover pan and allow to simmer for about 6 minutes.
Add the leeks, stir to combine, cover and cook for 3 minutes.
Add the garlic, stir to combine, cover and cook for 1 minute.
Add the vermouth and allow to simmer for 5 minutes.
Add the beans and water stir to combine.
Add the Creole seasoning, oregano, salt, marjoram and black pepper, stir to combine.
Bring to a boil for about 10 minutes; reduce heat to simmer and continue to cook until the beans are softened (about 1½ hours).
Add the greens and the Tabasco sauce.
Stir to combine and simmer until the greens are softened (about 15 minutes).
Serve hot.

The Saucy Southerner is a blogger and member of the Meatless Monday community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Creole Pinto Beans and Greens Soup first appeared on Camellia Brand.

Chef Jenn’s Blackeye Pea Fritters

user-submission — Tue, 15 Jan 2019 19:24:56 +0000

Ingredients:

FRITTERS

2 tablespoons olive oil
4 ounces andouille sausage, finely diced
1/4 cup minced onion
2 tablespoons minced garlic, about 4 cloves
1 teaspoon fresh thyme leaf
3/4 cup short-grain rice
2 – 2 1/2 cups chicken broth
3/4 cup Camellia Brand Blackeye Peas
2 tablespoons shredded sharp cheddar cheese
1 tablespoon unsalted butter
1 tablespoon Moulin Rouge Sassy Seasoning Salt

BREADING

Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon Moulin Rouge Sassy Seasoning Salt
3 large eggs, beaten
2 tablespoons water
2 cups panko breadcrumbs

GARNISH

1 teaspoon coarse-grain salt
2 – 3 tablespoons chopped herbs, like thyme, parsley or basil

Directions:

Heat olive oil in a large saucepan over medium heat.
Add sausage and cook until sausage has started to brown, about 5 minutes.
Add onion, garlic and thyme and cook an additional 5 minutes or until vegetables are softened.
Stir in rice and cook until the grains turn translucent, about 2 minutes. Add chicken stock a half-cup at a time and cook, stirring frequently, until liquid is absorbed and rice is cooked through but still firm (al dente), about 20 to 25 minutes.
Stir in the Blackeye Peas, cheese, butter and Moulin Rouge Sassy Seasoning Salt.
Spread the Blackeye Pea mixture out onto a baking sheet and refrigerate until completely chilled; about 2 hours.
Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 350°F over medium-high heat.
Line a large platter with paper towels and set aside.
While oil is heating, pour flour into a shallow baking dish and season with Moulin Rouge Sassy Seasoning Salt. In a second shallow baking dish, whisk together eggs and water.
Pour bread crumbs into a third shallow baking dish.
Form the cold Blackeye Pea mixture into golf-ball sized balls.
Roll each ball in the seasoned flour, then roll in the egg wash.
Shake off any excess egg and roll in the breadcrumbs.
Repeat until all of the mixture has been breaded.
Place the balls in the vegetable oil to fry in batches of 5 or 6, until golden brown, about 5 minutes.
Remove from the oil and drain on the paper-towel–lined platter.
Repeat until they are all fried.
Sprinkle with coarse grain salt and chopped herbs and serve piping hot.
Enjoy!

The post Chef Jenn’s Blackeye Pea Fritters first appeared on Camellia Brand.

Lima Bean Ragout with Cheese Grits

user-submission — Wed, 28 Nov 2018 22:32:09 +0000

Ingredients:

Ragout

2 tablespoons olive oil
1 leek, finely sliced
4 cloves garlic, sliced
1 large carrot, finely chopped
8 ounces mixed mushrooms, finely chopped
2 tablespoons white wine
4 tomatoes, roughly chopped
1 tablespoon tomato purée
2 cups cooked and drained Camellia Brand Large Lima Beans
1/2 teaspoon balsamic vinegar
1/2 teaspoon sea salt
Black pepper
1 tablespoon chopped fresh thyme leaves
Pinch chili flakes
Garnish (shaved Parmesan, chopped parsley, and/or chopped thyme)

Cheese Grits

2 cups chicken broth
1 cup milk
1 cup water
1/2 teaspoon. salt
1 cup quick-cooking grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon hot sauce
1/4 teaspoon ground white pepper
1/4 cup unsalted butter, cut into slices

Directions:

To a large pan, add olive oil and leek, and sauté for 5-6 minutes or until very soft.
Add garlic and carrot, and sauté for 2-3 minutes.
Add mushrooms and white wine, stir to combine, and cook for 2 minutes.
Add tomatoes, tomato purée, cooked lima beans, balsamic vinegar, salt, pepper, thyme, and chili flakes. Simmer for 7-8 minutes, until tomatoes have softened. Set mixture aside and keep warm.
To make the cheese grits, bring chicken broth, milk, water, and salt to a boil in a medium saucepan over medium-high heat; once boiling, gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes, or until thickened.
Stir in Cheddar cheese, Parmesan cheese, hot sauce, pepper, and butter until melted and smooth.
Ladle grits into bowls, and top with ragout.
Garnish with shaved Parmesan, fresh parsley, and/or fresh thyme.

The post Lima Bean Ragout with Cheese Grits first appeared on Camellia Brand.

Pinto Bean Calas (Rice Fritters)

user-submission — Tue, 17 Jul 2018 22:23:43 +0000

Ingredients:

2 cups cooked rice
¼ cup cooked Camellia Brand Pinto Beans
4 green onions, thinly sliced
2 tablespoons cilantro, chopped
¼ teaspoon cumin
¼ teaspoon salt
½ cup flour
2 teaspoons baking powder
2 eggs
2 teaspoons hot sauce
2 quarts in a 5 quart potoil for deep frying

Directions:

Mix together rice, pintos, green onions, and cilantro.
Mix together all dry ingredients.
Combine the rice mixture with the dry ingredients, mixing well.
Add 2 eggs and hot sauce and mix until you have a thick batter.
Using two spoons, form Calas into oval shapes and drop into the hot oil.
Brown on both sides then drain thoroughly.
Serve with a dipping sauce if desired.

The post Pinto Bean Calas (Rice Fritters) first appeared on Camellia Brand.

Stewed Tomatoes, Corn & Peas

user-submission — Fri, 01 Jun 2018 19:46:33 +0000

Ingredients:

2 tablespoons olive oil
1 large onion, diced
3 large cloves garlic, minced
1 ½ pounds tomatoes, diced (about 3 cups)
1 (1-lb.) bag Camellia Brand Crowder Peas
5 cups vegetable stock or broth, plus more if needed
2 cups fresh corn kernels
Salt and freshly ground pepper, to taste

Directions:

1. Rinse and soak peas overnight.

2. Heat the olive oil in a medium stockpot over medium-low heat. Add the onion, garlic, and diced tomatoes, and cook for 15 minutes, stirring occasionally, until the onions are soft and any liquid from the tomatoes has cooked off.

3. Add the peas and stock to the tomato mixture and cook, covered, for 25-35 minutes, or until the peas are tender. Add additional stock as needed.

4. Remove the lid, add corn kernels, and season with salt and pepper to taste.

5. Serve warm.

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

The post Stewed Tomatoes, Corn & Peas first appeared on Camellia Brand.

Succotash with Tarragon and Crème Fraiche

user-submission — Fri, 01 Jun 2018 19:39:58 +0000

Ingredients:

2 cups cooked Camellia Brand Baby Lima Beans or Camellia Brand Baby Green Lima Beans
1 tablespoon unsalted butter
6 strips thick-cut hickory-smoked bacon, cut into ¼-inch lardons
1 small sweet onion, finely diced
3 celery ribs, cut ¼-inch dice
1 medium red bell pepper, stemmed, seeded and cut into ¼-inch dice
2 cups corn kernels, fresh or frozen
2 large cloves garlic, minced
4 scallions, white and green parts, finely diced
1 cup heavy cream
2 tablespoons fresh tarragon, coarsely chopped (plus extra for garnish)
Salt and freshly ground pepper, to taste

Directions:

1. Melt the butter in a large sauté pan over medium heat. Add the bacon and cook about 7 minutes, or until crisp. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook 5 minutes, until tender.

2. Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.

3. Gently fold in the cooked lima beans, and stir to combine.

4. Stir in the heavy cream, tarragon, and salt and pepper to taste. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.

5. Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

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

The post Succotash with Tarragon and Crème Fraiche first appeared on Camellia Brand.

Blackeye Pea Salad

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

Ingredients:

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

Directions:

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

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Blackeye Pea Salad first appeared on Camellia Brand.

Southern Buddha Bowl

user-submission — Mon, 16 Apr 2018 20:43:07 +0000

Ingredients:

Lima Beans

½ lb.Camellia Brand Green Baby Lima Beans, soaked overnight (at least 8 hours)
5 cups water
2 bay leaves

Farro

1 cup farro, soaked 1 hour
2 cups water or vegetable broth
1 teaspoon sea salt

Quick-pickled onions

1 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
½ teaspoon fennel seeds
1 vidalia onion, thinly sliced (about ⅙ inch slices)

Corn sauté

1 cup cherry tomatoes, whole or halved
2 jalapeño peppers, minced
2 ears of corn, shucked and kernels cut off
½ teaspoon sea salt

Peach Vinaigrette

2 ripe peaches, chopped
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 teaspoon thyme
1 teaspoon sea salt + ½ teaspoon to taste
1 teaspoon black pepper
¼ cup extra virgin olive oil

Collards

1 bunch collards, stems removed, thinly sliced into ¼-inch wide ribbons
⅓ cup peach vinaigrette

Directions:

Lima Beans

Bring water to a boil.
Rinse the lima beans (after they have soaked 8 hours), and drop them into the boiling water along with bay leaf.
Bring to a simmer, and continue to cook with the lid ajar for at least one hour or until the lima beans are tender.

Farro

Bring the water to a boil, and add the farro and salt.
Do not use salt if you’re cooking the farro in salted vegetable broth.
Bring the grain to a simmer, and cook with lid ajar for 30-45 minutes, or until tender.

Quick-pickled onions

Combine the vinegar, sugar, salt, and fennel seeds in a medium mixing bowl.
Add the sliced onions, and massage gently to cover completely with the pickling liquid.
Set aside on the kitchen counter and allow them to pickle for about 1 hour.

Corn sauté

Heat a large skillet with a drizzle of oil (or avoid oil if you’re using a cast iron skillet).
Add the tomatoes, jalapeño, and corn, and cook until it begins to brown and cook through (about 15 minutes).

Peach Vinaigrette

Place the peaches, vinegar, mustard, thyme, salt, and pepper in a blender, and blend until it begins to become creamy.
Slowly drizzle in the olive oil, and continue to blend until it is absolutely creamy.

Collards

Place the collard ribbons in a large mixing bowl, then add in the peach vinaigrette.
Use your clean hands to massage the collards for about 3 minutes, or until the greens are tender.

Assemble the Buddha bowl

Place ½ cup of the lima beans, farro, corn saute, and collards in each bowl. Top with the pickled onions and peach vinaigrette. Enjoy!!

Adapted from Sweet Potato Soul. Copyright © 2018 by Jenné Claiborne. Photographs copyright © 2018 by Sidney Bensimon. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

The post Southern Buddha Bowl first appeared on Camellia Brand.

Instant Pot New Orleans-Style Red Beans and Rice

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

Ingredients:

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

Directions:

Rinse and sort red kidney beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add 1/4 stick butter to Instant Pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.
Add the kidney beans into the Instant Pot along with the cooked sausage, water, and bay leaf. Stir.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Manual button and set to 40 minutes at high pressure.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
Serve over hot cooked rice.

Instant Pot Red Beans & Rice Tips:

Firm smoked sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking.
No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

The post Instant Pot New Orleans-Style Red Beans and Rice first appeared on Camellia Brand.

Instant Pot Pinto Beans & Ham Hocks

Aimee Bussells — Mon, 16 Apr 2018 20:41:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
1 large smoked ham hock
1 large yellow onion, finely chopped
2 large cloves garlic, minced
2 dried red chile peppers, or ¼ teaspoon red chile flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups water or chicken broth
1 bunch green onions, chopped

Directions:

Rinse and sort pinto beans.
Add ham hock & beans to Instant Pot with onion, garlic, chiles, salt, pepper, and water or broth. Twist to lock the lid, and turn the valve to sealing.
Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes.
Turn the valve to venting. Unlock lid, and remove ham hocks with tongs. Discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
If desired, to make beans creamier, put a ladle or two into a small bowl, and mash with a potato masher or fork. Stir back into the pot. Serve sprinkled with green onions.

Instant Pot Pinto Beans Cooking Tips:

Refrigerate beans overnight. The next day, the liquid will have thickened, and fat can be removed from the surface.
Reheat beans by the bowlful in the microwave, or in a saucepan on top of the stove over medium heat until steaming.
Freezes well.

Recipe adapted from the stovetop version featured in the cookbook Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

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Southern Summer Succotash

user-submission — Fri, 14 Jul 2017 16:29:09 +0000

Ingredients:

3 medium ears corn
1/2 pound dry Camellia Brand Baby Lima Beans
3 slices bacon, cooked and chopped, reserve drippings
1/2 cup chopped andouille or smoked ham or turkey, optional
1 cup sliced fresh or frozen okra, thawed
1 cup chopped Vidalia or other sweet onion
1/2 cup chopped sweet bell pepper (green, red, yellow, orange or a combination)
1/2 tablespoon minced garlic
1/2 tablespoon brown sugar
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1 cup halved grape tomatoes
2 teaspoons fresh, chopped parsley
1 tablespoon unsalted butter, or 1/8 cup heavy cream

Directions:

Cook corn using your favorite method, or place whole, unhusked corn in microwave and cook on high for 12 minutes (1000 watt); use oven mitt to remove and set aside to cool.
Meanwhile, add baby lima beans to a small saucepan and cover with water. Bring to a boil, boil for 3 minutes, reduce to simmer and cook until mostly tender, about 45 minutes – 1 hour. Drain, setting aside 1/2 cup of the cooking water. Rinse beans and set aside.
Use a sharp, serrated knife to carefully cut off the root end of the corn, remove husks and silks and cut corn off of the cob. Use dull edge of the knife to scrape down the milk; set aside.
Cook the bacon in a large skillet, remove bacon and set aside to chop, but leave drippings in the skillet.
Add sausage or ham to drippings, if using, and cook over medium high until browned. Remove with a slotted spoon and transfer to the beans.
Add the okra to the drippings and cook for about 3 minutes or until lightly browned. Add onion and bell pepper and cook another 4 minutes until softened; add the garlic and cook another minute.
Add the corn, sugar, baby lima beans, meat and seasonings to the skillet. Add some of the reserved cooking water, a little at a time, only if mixture is too dry.
Reduce heat to medium low, cook and stir until everything is heated through. Add tomatoes, bacon, and parsley. Stir in butter or cream until warmed through; taste and adjust seasonings as needed.
Serve immediately.

Recipe from Mary Foreman, publisher and author of DeepSouthDish.com, an online blog about Southern cooking. Mary published her first cookbook, Deep South Dish Homestyle Southern Recipes in May 2015. It’s a compilation of her most-loved and top southern favorite recipes, including several that are cookbook exclusives.

The post Southern Summer Succotash first appeared on Camellia Brand.

New Orleans-Style Vegan Red Beans & Rice

user-submission — Fri, 23 Jun 2017 18:08:07 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans (rinsed, picked through, and soaked at least 10 hours)
2 cups celery, diced
1 yellow onion, diced
3 garlic cloves, diced
10 cups water
1 (4-inch) strip of kombu
4 bay leaves
2 tsp dried thyme
1-2 vegetable bouillon cubes
3 tsp smoked paprika
1 tsp liquid smoke, more to taste if you like
1 tsp cajun seasoning (more if yours doesn’t have salt already)
2 cups rice (Any kind. My favorite is medium-grain brown rice.)
4 Field Roast (vegan) Smoked Apple Sage or Italian sausages, sliced
1 cup parsley, chopped

Directions:

Heat a couple of tablespoons of oil in a heavy bottomed pot. If you’re oil-free, warm some water to sauté.
Add the celery, onion, and garlic, and sauté for a couple of minutes. Add a pinch of salt in there, too.
Add the beans, followed by 10 cups of water.
Bring to a boil, then add the kombu, bay leaves, and thyme.
Reduce to medium low heat to simmer for about 45 minutes. Check halfway through to skim off any foam that may form on the top.
While the beans are cooking, make your rice by following the package instructions (brown and white have different instructions).
This is also a good time to fry your vegan Field Roast sausage in a couple of tablespoons of oil.
When the beans have finished cooking (taste a bean to make sure), remove them from the heat, and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
Add another bouillon cube if you want it saltier (I usually do 2 cubes).
Stir in the vegan sausage.
Serve over rice, and garnish with parsley.

Jenné Claiborne of Sweet Potato Soul is a vegan lifestyle blogger who shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips. Photo credit: Jenné Claiborne

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

K-Paul’s Famous Butter Beans ‘That Make You Crazy’

user-submission — Wed, 05 Apr 2017 19:19:31 +0000

Ingredients:

1 (5 to 6-pound) domestic duckling, or stewing or roasting chicken, cut up
2 tablespoons Chef Paul Prudhomme’s Poultry Magic®
1 cup all-purpose flour
Chicken fat or vegetable oil
1 pound pork chops (3/4-inch thick)
1/2 pound lamb chops
1 1/2 tablespoons Chef Paul Prudhomme’s Meat Magic®
1/2 pound Chef Paul Prudhomme’s Tasso, cut into 1 inch squares (or substitute good smoked ham)
1 pound Chef Paul Prudhomme’s Regular Andouille (or substitute good smoked sausage), cut into 2 inch pieces
5 1/2 cups duck or chicken stock, or water
3/4 cup peeled and chopped whole tomatoes
4 cups chopped onions
3 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon minced garlic
1 pound Camellia Brand Large Lima Beans, soaked overnight
Hot cooked rice (preferably converted)

Directions:

Remove visible fat from duck (or chicken) and sprinkle evenly with 1 tablespoon Poultry Magic®, patting it in. In a paper bag, mix flour with 1 tablespoon Poultry Magic®. Dredge duck pieces in the flour. Shake off excess. Put remaining flour aside.
Heat 3/4-inch chicken fat in a large skillet to 350°. Fry the duck (skin side down and large pieces first) in the hot oil until brown, 3-6 minutes per side. Be sure oil stays at 350°. Drain on paper towels, Set aside skillet with oil.
Place the duck pieces in a large ungreased roasting pan. Bake at 375° until tender, about 40 minutes.
Meantime, season the pork and lamb chops with 1 1/2 teaspoons Meat Magic®. Dredge in the reserved seasoned flour. Reheat the oil to 350°. Brown the pork, lamb, ham (if used) and andouille, about 2 minutes per side. Drain on paper towels and set aside.
When the duck is tender, remove pan and stir to loosen any sediment sticking to the pan bottom. Add the stock, tomatoes, onions, bell peppers, celery, garlic and 1 tablespoon Meat Magic® to the pan. Stir well. Add the drained beans, pork, lamb, tasso and andouille; stir until well mixed and most of the beans are in the liquid. Return to oven and continue baking until the beans and the duck are tender, about 1 1/2 hours, stirring every 15 minutes or so, and more often toward the end of cooking time. Adjust seasoning with Meat Magic®. Serve immediately with rice.

K-Paul’s Butter Beans are a favorite dish of New Orleans’ French Quarter Festival. Original recipe from K-Paul’s Louisiana Kitchen.

The post K-Paul’s Famous Butter Beans ‘That Make You Crazy’ first appeared on Camellia Brand.

Field Peas & Snap Beans

user-submission — Fri, 03 Mar 2017 15:51:17 +0000

Ingredients:

2 pounds Camellia Brand Field Peas or Camellia Brand Crowder Peas
2 cups fresh snap beans, trimmed and cut in half
8 ounces salt pork
1 large onion, coarsely chopped
2 cloves garlic, minced
1 dried red chili pepper
Salt, to taste
Freshly ground black pepper

Directions:

In a colander, pick over the peas and discard any misshapen or discolored peas. Rinse well and transfer to a large saucepan.
Add the salt pork, chopped onion, dried chili pepper, and 6 cups of cold water. Add more water as needed to cover the peas.
Cover tightly, bring to a boil over medium-high heat, reduce the heat to low, and simmer for 40 minutes.
Add the snap beans and cook for another 15 to 20 minutes, or until the peas and snap beans are tender.
Do not skim off the fat. Season with salt and pepper to taste.

Note from the author:

I grew up eating field peas and years later in culinary school I found out that Field peas and Crowder peas are the same pea. I also learned that it doesn’t matter if you start with fresh, frozen, or dried field peas, they always turn a muddy color when they’re cooked. It made me realize that my grandmother always added snap beans (or string beans) to her pot of peas to provide a bright spot of color.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Field Peas & Snap Beans first appeared on Camellia Brand.

Great Northern Beans and Ham

user-submission — Mon, 20 Feb 2017 23:02:27 +0000

Ingredients:

1 pound Camellia Brand Great Northern Beans
1 large ham bone
2 cups diced ham
1 large yellow onion, chopped
2 cloves garlic, minced
1 dried red chili pepper
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste

Directions:

In a colander, pick over the great northern beans and discard any misshapen or discolored beans. Rinse well.
Transfer the beans to a large bowl and fill with enough cold water to completely cover the beans. Soak overnight.
When you are ready to cook, drain the beans, and place them in a large stockpot.
Add 6 cups cold water, the ham bone, ham, onion, garlic, chili pepper, and bay leaf and slowly bring to a boil over medium-high heat.
Cover and reduce the heat to medium-low.
Simmer for 6 to 8 hours, stirring occasionally. Add additional water as needed to keep the beans covered by 2 inches of water.
Salt and pepper to taste.
Serve with Buttermilk Cornbread.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Great Northern Beans and Ham first appeared on Camellia Brand.

Party Rice

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

Ingredients:

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

Directions:

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

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

The post Party Rice first appeared on Camellia Brand.

Red Beans and Rice for 50

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

Ingredients:

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

Directions:

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

PRO TIPS:

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

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

Easy Pan Fried Pork Chops

Aimee Bussells — Thu, 01 Dec 2016 16:14:02 +0000

Ingredients:

1 cup flour
2 tablespoons Creole seasoning or seasoned salt
2 teaspoons garlic powder
8 thin cut, bone-in pork chops
1/4 cup vegetable oil
Salt
Pepper

Directions:

In a pie pan or shallow bowl, combine flour, Creole seasoning or seasoned salt, and garlic powder.
Dredge each of the pork chops (both sides) in the flour mixture, and set aside.
Heat vegetable oil in a large non-stick or cast iron skillet over medium high heat.
When oil is hot, add half the chops to the skillet. Cook until golden brown, about 3 minutes.
Turn chops and cook 3 minutes more, or until desired doneness.
Remove to a paper towel-lined plate, and repeat with remaining chops.
Sprinkle with salt and pepper, and serve immediately with Southern Blackeye Peas and Southern Collard Greens.

The post Easy Pan Fried Pork Chops first appeared on Camellia Brand.

Southern Blackeye Peas

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

Ingredients:

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

Directions:

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

The post Southern Blackeye Peas first appeared on Camellia Brand.

Southern Collard Greens

Aimee Bussells — Thu, 01 Dec 2016 16:13:57 +0000

Ingredients:

1 pound bacon, diced
1 onion, chopped (about 1 1/4 cups)
6 cloves garlic, chopped
8 cups (2 quarts) chicken stock
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon pepper
1/4 teaspoon salt
4 bunches collard greens (about 2 1/2 pounds), washed and chopped

Directions:

Heat a large Dutch oven over low heat. Add bacon, and cook until all the fat is rendered out, and bacon is crisp, about 15 to 20 minutes.
Remove crisp bacon from pot, and set aside on paper towel-lined plate.
Add onion and garlic to pot, and cook until onion is translucent, about 3 minutes.
Add stock, vinegar, sugar, pepper, and salt. Bring to a boil, and add collard greens.
Reduce heat, cover, and simmer, about 45 minutes.
When greens are tender, add crumbled bacon, and serve with Easy Pan Fried Pork Chops and Southern Blackeye Peas.

The post Southern Collard Greens first appeared on Camellia Brand.

South Louisiana-Style White Beans & Rice

Aimee Bussells — Tue, 01 Nov 2016 15:53:31 +0000

Ingredients:

1 tablespoon olive oil
1 pound smoked or Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 pound Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
8-10 cups water
1/4 teaspoon cayenne
1 bay leaf
Salt & pepper, to taste
Creole seasoning, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
Hot cooked rice

Directions:

Rinse and sort white beans.
To a large heavy pot over medium heat, add oil.
Add sliced sausage to pot, and sauté for 5 minutes.
Add onions, bell pepper, celery, and garlic to pot, and sauté till soft and translucent.
Add beans, water, cayenne, and bay leaf to pot.
Bring to a boil, reduce heat, and simmer uncovered for 1-2 hours, or until beans are tender. Add additional water as necessary.
For a creamier consistency, mash some beans against the side of the pot.
Add salt, pepper, and creole seasoning to taste.
Just before serving, stir in fresh parsley and green onions, and serve with hot cooked rice.

The post South Louisiana-Style White Beans & Rice first appeared on Camellia Brand.

BBQ Aioli

user-submission — Wed, 06 Jul 2016 20:39:44 +0000

Ingredients:

1 cup mayonnaise
1/4 cup Jay D’s Louisiana Barbecue Sauce
3 teaspoons apple cider vinegar
1 1/2 teaspoons Slap Ya Mama Original Cajun Seasoning
1/4 teaspoon garlic powder

Directions:

Combine all ingredients and let chill for at least 30 minutes.
Serve with Red Beans and Rice Balls and Pickled Red Onions.

The post BBQ Aioli first appeared on Camellia Brand.

Slow Cooker Bourbon Maple BBQ Beans

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

Ingredients:

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

Directions:

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

The post Slow Cooker Bourbon Maple BBQ Beans first appeared on Camellia Brand.

Buttermilk Cornbread in Cast Iron Skillet

Aimee Bussells — Mon, 23 May 2016 21:29:59 +0000

Ingredients:

1 1/2 cups yellow cornmeal, fine or medium-coarse grind
1 cup all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter
1/3 cup maple syrup, honey or agave syrup
2 1/4 cups well-shaken whole buttermilk, preferably Bulgarian-style
3 large eggs
1/3 cup thinly sliced scallions, green parts only (optional)

Directions:

Preheat oven to 375 degrees.
In a medium bowl, sift together cornmeal, flour, baking powder, salt, and baking soda. Set aside.
Melt butter in an 11- or 12-inch cast iron skillet over medium heat. Cook, swirling pan to lightly to coat the sides and bottom, until the foam subsides and the butter turns a deep nut brown, taking extreme care not to burn the butter.
Pour the brown butter into a large bowl. (Do not wipe out skillet.) Whisk the maple, honey, or agave syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in eggs and scallions (if using). Then, with a wooden spoon, mix in the reserved dry ingredients.
Scrape batter into skillet. Bake until the top is golden brown and an inserted toothpick emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

Note: Taking the few extra moments to brown the butter lends an extra depth and complexity that is cut through by the tangy buttermilk, making this cornbread exceptional for breakfast and as a side for dinner. Feel free to add a bit more maple, honey, or agave (or skip it altogether) to suit your taste.

The post Buttermilk Cornbread in Cast Iron Skillet first appeared on Camellia Brand.

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.

The post Royal Street Red Beans first appeared on Camellia Brand.

Curt Guillory’s Cajun Hummus

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

Ingredients:

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

Directions:

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

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

New Orleans-Style Red Beans & Rice

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

Ingredients:

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

Directions:

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

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

Cafe Reconcile’s White Beans and Shrimp

Aimee Bussells — Tue, 21 Apr 2015 20:45:41 +0000

Ingredients:

2 pounds Camellia Brand Great Northern Beans
4 cups chopped onion
2 cups chopped celery
2 cups chopped bell pepper
1/2 cup chopped parsley
3 – 4 cloves garlic, chopped
1 tablespoon thyme
Black pepper, to taste
Dash cayenne pepper
Dash white pepper
Salt, to taste
Chicken stock or water, enough to cover beans
1 1/2 pounds shrimp, peeled and deveined
4 cups heavy cream
Hot white rice

Directions:

Cover beans with water, and soak overnight in the refrigerator.
Drain beans.
In a large heavy pot, combine beans, vegetables, seasonings, and stock or water.
Bring to a boil, reduce heat and simmer covered for 2 – 3 hours, or until beans are tender.
Add shrimp and cream, and simmer until shrimp are cooked and pink, about 5 minutes.
Serve over hot white rice.

Café Reconcile is a nonprofit restaurant, located in the severely distressed Central City neighborhood of New Orleans, which serves as the primary training ground for students seeking to acquire skills in the food service industry. Featuring soul-filled local dishes and some of the city’s lowest prices, Café Reconcile is a destination lunch spot for a wide cross-section of New Orleanians as well as visitors from all across the country.

You can learn more about Café Reconcile at their website and follow them on Facebook, Twitter and Instagram.

The post Cafe Reconcile’s White Beans and Shrimp first appeared on Camellia Brand.

Devin’s “Feed the Krewe” Red Beans

user-submission — Thu, 02 Oct 2014 00:42:48 +0000

Ingredients:

2 (1-pound) packages Camellia Brand Red Kidney Beans
2 stalks celery, diced
1 yellow onion, diced
2 cloves garlic, sliced, mashed
2 bay leaves
1/2 tablespoon cayenne
1/2 pound smoked ham with bones
2 slices bacon, optional
1 pound smoked sausage, sliced

Directions:

Rinse and sort beans.
Combine all ingredients in a large pot. Add water to 3 inches above the beans.
Bring to boil, then turn down heat and simmer for 3 hours, until the beans are soft. Add more water if needed. Always have the beans slightly submerged.

Devin Meyers leads the Red Beans & Rice Parade in New Orleans.

The post Devin’s “Feed the Krewe” Red Beans first appeared on Camellia Brand.

Butter Beans with Pickled Pork or Smoked Ham Hocks

Aimee Bussells — Sun, 10 Aug 2014 20:56:50 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
2 tablespoons vegetable oil
1 pound pickled pork or smoked ham hocks
1 large onion, chopped
4 cloves garlic, chopped
2 quarts water
2 bay leaves
Salt, pepper and hot sauce, to taste
Hot cooked rice
Hot buttered French bread

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Heat oil in a large pot over medium-high heat. If using pickled pork, add to pot; sauté 5 minutes or until browned.
Add onions and garlic; sauté 5-10 minutes. Add 2 quarts water, bay leaves, and if using, smoked ham hocks. Bring to a boil.
Add beans and stir well. Return to a low boil; cover, reduce heat to low and simmer 2 to 2 1/2 hours, or until beans are soft and creamy, stirring occasionally.
Adjust seasonings to taste with salt, pepper and hot sauce. Serve over hot cooked rice with buttered French bread.

The post Butter Beans with Pickled Pork or Smoked Ham Hocks first appeared on Camellia Brand.

Tasso’d Up Lady Cream Peas

Julie Koppman — Sat, 11 Aug 2012 16:30:24 +0000

Ingredients:

1 (1-pound) bag Camellia Brand Lady Cream Peas
Chipotle smoked sea salt to taste
1/2 cup Zydeco ChopChop vegetable seasoning mix
1 1/2 tablespoons olive oil
1 pound tasso, diced
1 medium onion, chopped
1 medium poblano pepper, chopped
2 tablespoons minced garlic
1/4 cup honey
Zest of 1 orange
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
Sliced green onions for garnish

Directions:

In a large pot, cover beans with 1 inch of water. Add salt and Zydeco ChopChop. Cover and turn heat to high.
While beans are coming to a boil, add oil to a skillet and brown tasso, onion, poblano pepper and garlic. When everything is browned, add honey and orange zest, stirring until a glaze covers the mixture. Set half of mixture aside.
Add the other half of the mixture to the beans, turn down the heat, and simmer until the beans are tender, about 2 hours.
Add crushed red pepper flakes, smoked paprika and any other seasonings to taste.
Top beans with remaining tasso mixture, garnish with sliced green onions, and serve with rice or cornbread, or in a halved and seeded red bell pepper.

The post Tasso’d Up Lady Cream Peas first appeared on Camellia Brand.

Hoppin’ John

Aimee Bussells — Fri, 10 Aug 2012 17:03:24 +0000

Ingredients:

1 pound Camellia Brand Blackeye Peas
2 tablespoons vegetable oil
1 large onion, chopped
1 large ripe tomato, seeded and chopped
2 cloves garlic, minced
4 cups lightly salted water or chicken broth
2 large ham hocks
2 bay leaves
1 teaspoon dried oregano
2 cups uncooked long-grain white rice
1 cup chopped green onions
Salt, pepper and/or hot sauce, to taste

Directions:

Rinse and sort peas. (Optional: Soak peas using your preferred method.)
Heat oil in a large pot over medium-high heat. Add onions; sauté 5 minutes. Add tomato and garlic; sauté an additional 5 minutes.
Add water or broth, ham hocks, bay leaves and oregano; bring to a boil. Add blackeye peas; stir well. Return to a low boil; cover with lid, reduce heat to low, and simmer 1½ to 2 hours or until the peas are tender, stirring occasionally.
Remove ham hocks, pick meat from bones, chop and return to the pot; discard bones, skin and other unwanted items. Remove bay leaves and discard.
Add rice to pot, cover and simmer an additional 25 minutes or until the rice is tender. Add green onions; stir well. Adjust seasonings to taste.

The post Hoppin’ John first appeared on Camellia Brand.

New Orleans-Style Stuffed Peppers

Aimee Bussells — Fri, 10 Aug 2012 20:00:56 +0000

Ingredients:

1 cup cooked Camellia Brand Red Kidney Beans
4 large green peppers
1 pound sausage, sliced
1 pound ground turkey
1 can tomato sauce
1 cup shredded Cheddar cheese
1 cup cooked rice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Directions:

Preheat oven to 350 degrees.
Slice tops off of green peppers and remove seeds and white pith. Set peppers aside.
In a large skillet, brown ground turkey, garlic powder, and black pepper for about 5-7 minutes.
When turkey is browned, add rice, beans, sausage, and water, mixing well. Cover, and cook for about 7 minutes.
Stir in tomato sauce, and taste for seasoning. Add salt and pepper if desired.
Place peppers in greased casserole pan, and stuff with cooked mixture.
Cook peppers for 20-40 minutes or until they reach your desired level of tenderness. Top with shredded Cheddar cheese.

Recipe by Ascension Parish ProStart School

The post New Orleans-Style Stuffed Peppers first appeared on Camellia Brand.