Directions:

1. Make Creole Pico de Gallo and Refried Red Beans. Set aside for later.
2. Warm salsa in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and reduce heat to low. (Or, heat salsa in microwave in 30 second intervals, stirring until warmed throughout.)
3. In a small skillet over medium heat, warm tortillas individually, flipping as necessary. Spread refried red beans mixture over tortillas, and put on individual plates. If using cheese, sprinkle over tortillas. Set aside.
4. To the same skillet over medium heat, add 1 teaspoon canola oil and warm till shimmering. Crack an egg into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set, and the yolk is cooked to your taste. Place fried egg on top of prepared tortilla, and repeat with the remaining egg and tortilla.
5. Spoon warmed salsa over eggs, avoiding the yolks. Use a slotted spoon or fork to do the same with the Pico de Gallo.
6. Add freshly ground black pepper and your choice of additional garnishes.
7. Serve immediately.

The post Red Bean Huevos Rancheros first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/red-bean-huevos-rancheros/feed/ 0 https://www.camelliabrand.com/recipes/white-bean-basil-and-sun-dried-tomato-burgers/ https://www.camelliabrand.com/recipes/white-bean-basil-and-sun-dried-tomato-burgers/#respond Fri, 11 May 2018 13:58:16 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36722 Ingredients: cooked Camellia Brand cooked , minced chopped (not packed in oil) chopped fresh , packed , plus more if read more ...

The post White Bean, Basil and Sun-Dried Tomato Burgers first appeared on Camellia Brand.]]>

Ingredients:

• 1 egg
• 2 cups cooked Camellia Brand Great Northern Beans
• 1 cup cooked brown rice
• 2 cloves garlic, minced
• ¼ cup chopped sun-dried tomatoes (not packed in oil)
• ½ teaspoon lemon juice
• ½ cup chopped fresh basil, packed
• 1 tablespoon flour, plus more if needed
• ⅓ cup grated Parmesan
• Pinch of cayenne
• Salt and freshly ground black pepper
• ½ tablespoon olive oil
• ½ tablespoon butter

Directions:

1. Crack egg in a large bowl and beat well. Add beans and stir. With a potato masher, mash beans until relatively smooth, but with some texture remaining.

2. Add cooked rice and stir to distribute evenly. Stir in garlic, tomatoes, lemon juice, basil, flour, Parmesan, salt and pepper. Mix until well combined. This may be easier to do with your hands.

3. Roll small handfuls into eight balls. If mixture is too wet to hold together well, add more flour, a tablespoon at a time. If it’s too dry, add the white of another egg, or a whole egg, if needed.

4. Press each ball to form a patty about 2-1/2 to 3 inches wide. (At this point, patties can be stacked on a plate, covered and refrigerated to cook up to four hours later.)   

5. In a large skillet, heat olive oil and butter over medium heat. Cook patties a few at a time, about 3 minutes on each side, until golden brown. Transfer to a bun or onto a salad.

6. Any remaining patties can be refrigerated in zip-top bags or airtight containers. Keeps well.

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