bay leaves | 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.

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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.

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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.

NYE Black Eyed Peas

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

Ingredients:

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

Directions:

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

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

The post NYE Black Eyed Peas first appeared on Camellia Brand.

Vegetarian Pinto Bean Chili

user-submission — Fri, 15 Dec 2017 22:03:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
7 cups water
1 teaspoon corn oil
3 bay leaves
1 teaspoon black pepper
1/2 medium yellow onion, chopped
1.25 oz. original chili seasoning mix
8 oz. tomato sauce
1 can (14.5 oz.) tomatoes, diced, no salt
1 tablespoon garlic powder
1 teaspoon salt

Directions:

Add first six ingredients to a large stock pot.
Bring to boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender.
Drain water (reserving about 1 cup in pot).
Remove bay leaves.
Stir in remaining ingredients. Heat on medium for five minutes.
Garnish with jalapeno, sour cream and/or shredded cheddar cheese
Serve with crackers or cornbread.

Rekaya Gibson is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Vegetarian Pinto Bean Chili first appeared on Camellia Brand.

Instant Pot Black Beans

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

Ingredients:

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

Directions:

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

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

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

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

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).

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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Pinto Beans with Swiss Chard and Vegan Chorizo

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

Ingredients:

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

Directions:

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

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

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

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.

Cajun Caviar

Aimee Bussells — Wed, 25 Jan 2017 17:54:24 +0000

Ingredients:

DRESSING

1/3 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon Cajun seasoning
1 teaspoon minced fresh garlic

SALSA

3/4 cup cooked Camellia Brand Green Baby Lima Beans
3/4 cup cooked Camellia Brand Crowder Peas
3/4 cup cooked Camellia Brand Lady Cream Peas
1 large tomato, seeded and diced (about 1 cup)
1 medium poblano, seeded and diced (about 2/3 cup)
1 cup fresh or thawed frozen yellow corn
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 large tomato, seeded and diced (about 1 cup)
Tortilla chips

Directions:

Make the dressing: In a small bowl, whisk together the oil, vinegar, lime juice, Cajun seasoning and minced garlic; set aside.
In a large bowl, combine the cooked beans and peas, poblano pepper, corn, red onion and cilantro. Add the dressing to the bean mixture, tossing to combine. Add the diced tomato last, gently tossing to combine.
Cover and chill for up to 2 hours.
Serve with tortilla chips for scooping.

The post Cajun Caviar first appeared on Camellia Brand.

Jay Ducote’s Red Beans and Rice Balls

user-submission — Fri, 06 Jan 2017 21:40:18 +0000

Ingredients:

Red Beans:

1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons canola oil
2 pounds smoked sausage, chopped finely or pulverized in a food processor
2 medium yellow onions, diced
2 green bell peppers, diced
8 cloves garlic, minced
3 stalks of celery, chopped
1/4 cup Slap Ya Mama Cajun Seasoning
2 bay leaves

Rice:

3 cups medium grain Supreme Rice
Kosher salt

Egg Wash:

6 eggs
1 cup milk
1 cup all-purpose flour
1 cup Panko bread crumbs
1 cup Slap Ya Mama Fish Fry
Oil for frying

Directions:

Soak beans overnight and reserve soaking liquid.
In a large, heavy-bottom pot over medium-high heat, add canola oil and smoked sausage. Brown the sausage until fat is rendered, about 10 minutes.
Add onion, bell pepper, celery, and garlic to the pot; sauté until onions are wilted but not brown, about 10 minutes.
Add the beans with the soaking liquid and stir. Bring everything up to a boil.
Add Slap Ya Mama Cajun Seasoning and bay leaves, stir and reduce heat.
Simmer at least 1 hour, stirring regularly; beans should have a thick, creamy consistency. Smash beans on the side of a pot with the back of a spoon if needed to thicken.
Remove from heat and allow to cool. Refrigerate overnight.
The next day, cook rice with kosher salt according to package instructions.
Fold cooked rice into the red bean mixture. Refrigerate at least 2 hours.
When ready to fry, whisk milk and eggs together for egg wash.
Place flour in one shallow pan. In another shallow pan, combine Slap Ya Mama Fish Fry and Panko bread crumbs.
In a cast iron Dutch oven, heat frying oil to 350 degrees.
Form the red bean and rice mixture into golf-ball sized balls. Roll red bean and rice balls in flour, then in egg wash, and then toss and coat them in the bread crumb mixture. Place in frying oil in batches.
Fry for 3-4 minutes per batch until golden brown. Drain on paper towels.
Serve hot with BBQ Aioli and Pickled Red Onions.

The post Jay Ducote’s Red Beans and Rice Balls first appeared on Camellia Brand.

Pableaux’s Monday Night Red Beans & Rice

user-submission — Mon, 05 Dec 2016 19:51:11 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans, soaked
1 pound good smoked sausage, preferably andouille, sliced into coins
3 tablespoons oil
2 medium onions, chopped
1 rib celery, chopped
1 bell pepper, chopped
6 to 8 cloves garlic, minced
Tony Cachere’s Creole Seasoning
Salt and pepper
1 tablespoon dried basil
Pinch rubbed sage
3 bay leaves
Crystal Hot Sauce
1 bunch green onions, chopped
1 bunch flat-leaf parsley, minced
Cooked rice for serving

Directions:

Heat oil in a large heavy pot. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. Add onions to pot and season with lots of Tony’s, salt and pepper.
Cook onions over medium heat, stirring frequently, until well browned. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well.
Bring to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. When beans are tender, mash some with a potato masher until the mixture looks creamy.
Stir in the chopped green onions and most of the parsley, reserving some parsley for diners to add at the table. Season well with Crystal Hot Sauce.
Serve hot with cooked white rice, extra parsley and more hot sauce.

Guest blogger Pableaux Johnson is a New Orleans-based food writer and photographer. He spent the summer of 2016 traveling the country with the Red Beans Roadshow, a pop-up dinner series that brings a bit of New Orleans to restaurants across the U.S.

The post Pableaux’s Monday Night Red Beans & Rice first appeared on Camellia Brand.

Pickled Red Onions

user-submission — Sat, 16 Jul 2016 22:46:11 +0000

Ingredients:

Red Onions:

1 red onion, sliced into thin half-moons

Pickling Brine:

1 1/2 cups distilled white vinegar
1 1/2 cups water
2 teaspoons black peppercorns
1 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 cup sugar
2 bay leaves
1 teaspoon whole mustard seeds

Directions:

In a small saucepan, bring vinegar and water to a boil. Add the rest of the ingredients, and simmer for 30 minutes.
Strain the liquid to remove all the whole ingredients. Add hot pickling brine to sliced red onions, and allow to rest for at least half an hour. Refrigerate once cooled.
Serve with Red Beans and Rice Balls and BBQ Aioli.

The post Pickled Red Onions first appeared on Camellia Brand.

Slow Cooker Red Beans and Rice

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

Ingredients:

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

Directions:

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

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

Notes:

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

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

Camellia’s Dry Herb Blend – Bouquet Garni

Aimee Bussells — Fri, 22 Jun 2012 21:02:41 +0000

Ingredients:

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon whole peppercorns
4 dried bay leaves

Directions:

Blend all ingredients together.

Usage:

Many of the recipes on the old Camellia Bean packages called for “1 bouquet garni.” Spelled out above, this is the seasoning mixture wrapped in cheesecloth and tied with kitchen twine. In a pinch, you can put the herbs in a tea ball instead. This is a traditional Hayward family recipe.

The post Camellia’s Dry Herb Blend – Bouquet Garni first appeared on Camellia Brand.