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Slow Cooker Red Beans and Rice

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

Ingredients:

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

Directions:

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

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

Notes:

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

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

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.

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New Year’s Pork, Collard and Blackeye Pea Gumbo

Aimee Bussells — Fri, 19 Dec 2014 21:32:35 +0000

Ingredients:

1 cup vegetable oil or bacon fat
1 1/2 cups flour
2 large onions, diced
1 medium green bell pepper, diced
1 rib celery, diced
5 cloves garlic, minced
1 1/2 gallons unsalted pork or chicken stock
4 slices hardwood smoked bacon
1 bunch collard greens, washed and sliced into ribbons
1 white onion, chopped
1 teaspoon white vinegar
1 tablespoon sugar
Louisiana-style hot sauce
Kosher salt and freshly ground black pepper
2 cups cooked Camellia blackeye peas
1 1/2 pounds smoked, pulled pork (not with barbecue sauce), shredded
1 tablespoon chopped fresh thyme
3 bay leaves
Filé powder
Creole seasoning
Hot cooked rice
French bread for serving

Directions:

Add oil or bacon fat to a large Dutch oven, preferably cast iron, over medium heat.
Make a roux by adding flour and stirring constantly for 30 minutes to 1 hour. Just before it’s dark brown, add the next four ingredients and sauté 5 minutes. The roux will continue to darken, and the vegetables will caramelize.
Add stock to roux mixture. Simmer for an hour, stirring often. Skim any fat off the top. If too thick, add more stock.
While stock is simmering, fry bacon in a skillet until crisp.
Remove bacon and drain on paper towels, leaving bacon drippings in skillet.
Add collard greens and chopped onion to bacon drippings in skillet, and sauté until wilted.
Crumble bacon and combine it with cooked greens/onion mixture.
To Dutch oven, add vinegar, sugar, hot sauce, and salt and pepper to taste. Then add greens mixture, blackeye peas, pork, thyme, bay leaves, filé powder, and Creole seasoning to taste.
Return to a simmer and adjust seasonings to taste.
Serve over hot cooked rice with French bread.

The post New Year’s Pork, Collard and Blackeye Pea Gumbo first appeared on Camellia Brand.

Frijoles Negros (Cuban Black Beans)

Aimee Bussells — Wed, 05 Sep 2012 21:14:07 +0000

Ingredients:

1 (1-pound package) Camellia Brand Black Beans
9 cups stock (preferably sodium-free, to help beans cook more quickly)
1 pound seasoning meat
2 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
4 cloves garlic, mashed
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon salt
1 bay leaf
3 tablespoons vinegar
3/4 cup dry sherry
Salt (to taste)
Cayenne pepper (to taste)
Chopped cilantro (for garnish)
Sour cream (for garnish)
Red onion, finely chopped (for garnish)

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans, stock, and seasoning meat to a large pot and bring to a boil. Cover and reduce heat to low; simmer beans until tender, about 1 hour.
In a large Dutch oven, sauté the onions and green pepper in olive oil until the onions are translucent; add mashed garlic and sauté another minute or so.
Add the cooked beans, oregano, cumin, salt, bay leaf, vinegar, and sherry. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.
Add additional salt and cayenne pepper to taste.
Garnish with cilantro, sour cream, and chopped red onions.

The post Frijoles Negros (Cuban Black Beans) first appeared on Camellia Brand.

New Orleans-Style Blackeye Peas

Aimee Bussells — Fri, 10 Aug 2012 15:44:32 +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
10 cups lightly salted water or chicken broth
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Hot buttered French bread
1 bunch green onions, sliced

Directions:

Rinse and sort peas. (Optional: Soak beans using your preferred method.)
Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil.
Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally.
If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste.
Serve over hot cooked rice with hot buttered French bread. Garnish with chopped green onions.

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

Gordon’s Greatest Garbanzo Beans

Aimee Bussells — Fri, 03 Aug 2012 15:53:15 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzo Beans
10 cups water
1 cup green pepper, diced
1 cup onion, diced
1 cup celery, diced
1 toe garlic, chopped
1 pound ham or seasoning meat
Salt and pepperto taste

Directions:

Rinse and sort garbanzos. (Optional: Soak using your preferred method.)
To a large, heavy pot, add garbanzos, water, chopped vegetables and garlic. Bring to a boil, then lower heat and simmer for 1 hour.
When garbanzos are soft, add ham or seasoning meat to pot. Cook for an additional hour.
Add salt and pepper to taste, and serve.

The post Gordon’s Greatest Garbanzo Beans first appeared on Camellia Brand.

Veggie Lentils

Aimee Bussells — Fri, 03 Aug 2012 15:35:19 +0000

Ingredients:

1 cup dry Camellia Brand Lentils, sorted and rinsed
3 cups vegetable broth
½ cup chopped green onion
½ cup diced green bell pepper
½ cup diced red bell pepper
1 tablespoon chili powder (adjust to taste)
1 teaspoon ground cumin
4 cloves minced garlic
2 tablespoons red wine vinegar
1 (8-ounce can) tomato sauce
1 tablespoon molasses

Directions:

Rinse and sort beans.
Bring the lentils and broth to a boil, then cover & simmer for 25-30 minutes until soft but not mushy.
While the lentils cook, sauté the green onion, peppers, garlic, chili powder and cumin in vinegar till the vegetables are limp (about 2 minutes).
Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces off the pan), taste, and add more vinegar if needed.
Add mixture to lentils and cook until heated through.
Serve over rice, or as a burrito or taco filling.

The post Veggie Lentils first appeared on Camellia Brand.

Marinated Blackeye Peas (Salada de Feijão Frade)

Aimee Bussells — Thu, 02 Aug 2012 21:53:47 +0000

Ingredients:

1 1/2 cups Camellia Brand Blackeye Peas
3 cups water
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup extra virgin olive oil
2 cloves finely chopped garlic
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon marjoram
1/4 teaspoon pepper
3 hard-boiled eggs, sliced

Directions:

Rinse and sort peas.
Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until peas are tender, 50 to 60 minutes; drain.
In large bowl, mix cooked peas and remaining ingredients (except 1 hard-boiled egg). Cover and refrigerate 3 hours.
Arrange remaining sliced egg on top of mixture; sprinkle with additional cilantro and serve.

The post Marinated Blackeye Peas (Salada de Feijão Frade) first appeared on Camellia Brand.

Field Pea Hoppin’ John

Aimee Bussells — Thu, 02 Aug 2012 17:40:25 +0000

Ingredients:

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 clove garlic, minced
1 1/2 to 2 cups cooked Camellia Brand Field Peas
1 teaspoon salt
1/2 teaspoon black pepper
1 cup raw jasmine or basmati rice
1 sprig fresh thyme

Directions:

Rinse, sort, and cook peas.
Heat the oil in a large pot over medium heat. Add the onion, bell pepper and garlic and cook until translucent.
Add the field peas, stirring to combine.
Add 2 1/2 cups water, the salt and the pepper and bring to a boil.
Add the rice and the sprig of thyme; stir once.
Bring back to a boil, cover and reduce heat. Simmer for 20 minutes, then remove from the heat and let stand, covered, for an additional 10 minutes.
Uncover, add salt and pepper to taste.
Fluff with a fork and serve.

The post Field Pea Hoppin’ John first appeared on Camellia Brand.

Crowder Peas Succotash

Aimee Bussells — Thu, 02 Aug 2012 17:21:49 +0000

Ingredients:

1/2 large onion, finely diced
1 cup diced green bell pepper
1 cup diced red bell pepper
3 tablespoons olive oil
2 cups fresh or frozen corn kernels
2 cups cooked Camellia Brand Crowder Peas
1/2 cup reserved liquid from cooked Camellia Brand Crowder Peas
1/2 cup sliced green onions
1 tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon salt
Fresh thyme sprig (garnish)

Directions:

Rinse, sort, and cook peas.
Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender.
Stir in corn and crowder peas; cook 2 minutes or until thoroughly heated.
Stir in 1/2 cup reserved crowder peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated.
Garnish, if desired. Serve immediately.

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Colonel Vincent’s Southern-Style Baked Beans

Aimee Bussells — Thu, 02 Aug 2012 16:11:59 +0000

Ingredients:

1 (1-pound) package Camellia Brand Navy (Pea) Beans
1 large onion, chopped
½ bell pepper, chopped
1 ham bone
12 cups water
Salt and pepper to taste
Dash paprika
Dash garlic salt
3 tablespoons tomato ketchup
2 tablespoons Worcestershire sauce
⅓ cup brown sugar
½ pound sliced bacon

Directions:

Rinse and sort beans. Cover beans with water, add ham bone, onion, bell pepper, paprika, garlic salt, salt and pepper. Cook over low fire about 1 ½ hours, or until tender.
Remove ham bone. Add ketchup, Worcestershire sauce and brown sugar, mixing lightly.
Spoon half of the mixture in a baking dish, cover with ¼ pound sliced bacon.
Spoon remaining half of the mixture into the baking dish and cover with remaining ¼ pound sliced bacon.
Bake 1 ½ to 2 hours in 350°F oven.

The post Colonel Vincent’s Southern-Style Baked Beans first appeared on Camellia Brand.

Cowboy Beans and Rice

Aimee Bussells — Thu, 02 Aug 2012 15:41:27 +0000

Ingredients:

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup long grain white rice, uncooked
3/4 cup water
1/2 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups cooked Camellia Brand Pinto Beans
12 ounces tomato juice
4 ounces green chilies, chopped, undrained

Directions:

Cook ground beef, onions, and peppers in a skillet over medium heat, stirring till ground beef is brown and crumbled. Drain off any grease.
Combine meat mixture, rice, water, chili powder, salt, beans, tomato juice, and chili peppers; stir well.
Pour into 3-quart casserole dish. Cover and bake at 350°F for 50 minutes.
Stir, cover and bake again for an additional 30 minutes, or until rice is tender.

The post Cowboy Beans and Rice first appeared on Camellia Brand.

Green Baby Lima Beans and Rice

Aimee Bussells — Thu, 02 Aug 2012 15:17:20 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Baby Lima Beans
1 1/2 cups chopped onion
1/4 cup minced celery stalk and leaves
1 cup chopped green bell pepper
2 bay leaves
8 cups cold water
4 garlic cloves, minced
1/2 pound ham, diced small (tasso, ham bone, ham hocks may be substituted)
1/2 pound smoked sausage or 1/2 pound andouille sausage, sliced 1/4-inch thick
Salt and pepper
Cooked white rice

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place the beans into a 5- to 6-quart Dutch oven. Add remaining ingredients, excluding the salt.
Bring to a boil, cover, then reduce heat and simmer for about 1 hour, stirring occasionally, monitoring water level and adding more as needed. After an hour, add salt to taste and continue to simmer, covered, until beans are very tender and creamy, approximately an additional 3/4 hour.
When nearly finished, press beans several times with the back of a large spoon against side of Dutch oven to encourage thickening of the sauce.
Serve over fluffy white rice. Freezes well.

The post Green Baby Lima Beans and Rice first appeared on Camellia Brand.

Slow Cooker Pink Beans

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

Ingredients:

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

Directions:

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

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

Slow Cooker Lima Beans and Ham

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

Ingredients:

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

Directions:

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

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

Vegetarian Louisiana-Style Red Beans and Rice

Aimee Bussells — Thu, 21 Jun 2012 20:50:25 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 (32-ounce) container no-sodium vegetable broth
4 cloves garlic, finely chopped
1 large yellow onion, chopped
4 celery stalks, chopped
1 large green bell pepper, chopped
2 tablespoons olive oil
3 bay leaves
2 teaspoons thyme
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 tablespoon hot sauce
2 teaspoons Liquid smoke seasoning
Water as needed
Salt to taste
Cooked rice

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Put the beans in a pot and cover them with vegetable broth. Set heat to high.
In another pot or skillet, sauté the garlic, onion, celery, and bell pepper in olive oil until tender.
Add the sautéed vegetable mixture and remaining ingredients, except salt and rice, to the beans.
When the beans reach a boil, reduce the heat to a simmer. Simmer for 2 ½ hours, stirring every 30 minutes. Add water to beans as needed.
When the beans are completely tender, add salt to taste. Remove bay leaves.
For a creamier texture, process half the beans in a food processor or blender until smooth. Add processed mixture back to pot.
Salt to taste and serve over cooked rice.

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