coconut oil | Camellia Brand

Lima Beans Song (Curried Lima Beans)

user-submission — Fri, 15 Feb 2019 22:09:36 +0000

Ingredients:

1/2 cup Camellia Baby Lima Beans, dry
4 cups water, for soaking
4 cups water, for cooking
2 medium onions, diced small
10 cherry tomatoes, whole
1 tbsp cooking oil (coconut oil recommended)
1/2 tsp chilli powder
1/4 tsp turmeric powder
4-5 coriander leaves (cilantro), for garnishing

Directions:

Soak Lima beans in 2 cups water for Atleast 4-5 hours or overnight. Then drain the water, add fresh water about 1.5 cups and cook in pressure cooker with until tender. Generally about 15 minutes on medium heat or until you hear 1 whistle. Make sure you don’t overcook the beans as the dish will turn into a mushy paste.Do not open the pressure cooker until the pressure has completely been released. Keep aside.

Heat oil in a frying pan/ wok on medium heat. Add the chopped onions, sauté until they turn almost golden brown. Add the tomatoes and sauté until the tomatoes begin to wilt. Now add turmeric powder and Chilli powder and sauté for 30 seconds. Now add the cooked navy beans( without the water) and mix well. Add the water left behind from cooking the beans as needed based on your desired consistency of the dish. Add salt, mix well. Simmer until it comes to a gentle boil. Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.

Suchitra Kamath 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 Lima Beans Song (Curried Lima Beans) first appeared on Camellia Brand.

Quinoa Lima Beans Pilaf

user-submission — Wed, 15 Feb 2017 22:07:18 +0000

Ingredients:

1 cup Camellia Green Baby Lima Beans, cooked
2 cups quinoa, cooked
1 tbsp coconut oil
1 medium onion, chopped lengthwise
1 medium bell pepper, diced
1/2 tsp black pepper powder
1 tsp turmeric powder
salt to taste
1 tbsp cilantro /coriander leaves, chopped

Directions:

Heat oil in a kadai/ sauté pan. Add chopped onions and 1/2 tsp salt. Sauté until the onions turn transparent. Add the chopped bell peppers and sauté for 2 minutes.

Now add the turmeric powder and the drained lima beans and sauté for 2-4 minutes. Add quinoa. Mix well and sauté for 1-2 minutes or until it all comes together.

Garnish with freshly chopped cilantro leaves.

Serve hot or at room temperature.

Suchitra Kamath 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 Quinoa Lima Beans Pilaf first appeared on Camellia Brand.

Yellow Split Pea & Butternut Squash Stew

Aimee Bussells — Thu, 02 Aug 2012 17:53:49 +0000

Ingredients:

1 cup diced onion
1 cup chopped carrots
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons coconut oil
1 1/2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 1/2 cups butternut squash (or sweet potato or yam), cubed
2 cups dry Camellia Brand Yellow Split Peas
4 cups vegetable broth
1 teaspoon salt

Directions:

Rinse and sort peas.
Dice onion, chop carrots, mince garlic and ginger, and chop butternut squash/sweet potatoes.
In a large pot over medium heat, sauté onion, carrots, garlic and ginger in coconut oil until onion is softened and transparent. Add curry powder, turmeric, cumin and ground cinnamon, and continue cooking 1-2 minutes.
Add butternut squash, split peas and vegetable broth, and bring to a boil.
Reduce heat to simmer, cook partially covered 45 minutes to an hour, until split peas are softened and broken down almost completely.
Serve as a soup, or over a bed of greens or rice.

The post Yellow Split Pea & Butternut Squash Stew first appeared on Camellia Brand.

Black Bean Chocolate Truffles

Aimee Bussells — Tue, 28 Nov 2000 22:52:06 +0000

Ingredients:

1 1/2 cups cooked Camellia Brand Black Beans
1/2 cup Steen’s cane syrup
2 teaspoons coconut oil
1 teaspoon vanilla extract
3 eggs
1/2 teaspoon baking powder
1/4 cup cocoa powder
1 pinch salt
1 tablespoon brown sugar
1/4 cup dark chocolate chips
1/2 cup dark or white chocolate, for melting
Optional garnish such as sea salt, candied orange peel, or cocoa powder

Directions:

Preheat oven to 350°, and line a quarter sheet pan with parchment paper.
To a blender or food processor, add cooked beans, cane syrup, coconut oil, and vanilla extract. Blend for about 60 seconds, until well combined.
Add eggs and blend for 30 seconds more, until well incorporated and very few black flecks from the beans remain.
Add baking powder, cocoa powder, salt, and brown sugar, and blend for about 20 seconds more, until smooth.
Pour batter into prepared sheet pan. Add chocolate chips, and gently combine with a wooden spoon.
Bake for 30-40 minutes, removing when the center and edges are firm. (The texture should not be gooey. If not firm, bake a few minutes more.)
Remove from oven, and allow to cool for 15-20 minutes.
Once cooled, use a small scooper or spoon to scoop out brownie dough, and roll into balls about the size of cherries. Place balls on another parchment-lined baking sheet.
Place in the freezer for about 15 minutes, until balls are hardened and cold.
Melt dark or white chocolate in the microwave or using a double boiler. Dip each ball into melted chocolate to coat it, and return it to the baking sheet.
Sprinkle truffles with garnish of your choice, and place back in the freezer for about 10 minutes until firm.

The post Black Bean Chocolate Truffles first appeared on Camellia Brand.