kosher salt | Camellia Brand

Zippy Lentil Salad

user-submission — Wed, 27 Apr 2022 00:16:29 +0000

Ingredients:

2 (32-ounce) containers vegetable stock
2½ tablespoons kosher salt, divided
1 (1-pound) Camellia Brand Lentils, rinsed and sorted
2 cups chopped fresh collard greens
1 red bell pepper, seeded and finely chopped
1 yellow bell pepper, seeded and finely chopped
1 orange bell pepper, seeded and finely chopped
1 cup Castelvetrano olives, chopped
½ cup red onion, finely chopped
¾ cup cucumber, seeded and diced
1 (4-ounce) jar pimientos, drained
1 teaspoon lemon zest
¼ cup fresh lemon juice
¼ cup Champagne vinegar
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh parsley
2 tablespoons sliced fresh chives
¼ teaspoon crushed red pepper
Garnish: chopped fresh parsley

Directions:

In a medium stockpot, bring stock and 1½ tablespoons salt to a boil over medium-high heat. Add lentils and cook, stirring occasionally, until tender, 25 to 30 minutes. Drain lentils and transfer to a large bowl. Stir in collards and let cool completely.
To bowl with cooled lentil mixture, add bell peppers, olives, red onion, cucumber, pimientos, lemon zest and juice, vinegar, oil, parsley, chives, remaining 1 tablespoon salt, and red pepper, tossing until well combined.
Cover and refrigerate until ready to serve. Garnish with parsley, if desired.

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Mushroom & Butter Bean Ragù with Cheesy Grits

user-submission — Wed, 27 Apr 2022 00:11:12 +0000

Ingredients:

Ragù

1 (1-pound) package Camellia Brand Large Limas, rinsed and sorted
1 (32-ounce) container low-sodium vegetable broth
1 tablespoon plus ½ teaspoon kosher salt, divided
2 tablespoons olive oil
2 (8-ounce) packages fresh button mushrooms, quartered
2 (6-ounce) packages fresh portobello mushrooms caps, stems and gills removed and sliced ¼-inch thick
2 cups leeks, chopped
1 tablespoon garlic, finely chopped
½ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
1 tablespoon chopped fresh parsley
½ teaspoon lemon zest
1 tablespoon lemon juice

Grits

3 cups water
1 cup heavy whipping cream, grated
1½ teaspoons kosher salt
1 cup grits*
1 cup grated Gouda cheese
3 large jalapeño peppers
¼ cup unsalted butter
Garnish: chopped fresh parsley, lemon zest, crushed red pepper

Directions:

For ragù:

In a large Dutch oven, combine beans, broth, and 1 tablespoon salt. Bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, 1 hour. (Make sure you reserve the cooking liquid.)
In a large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until softened and golden brown, 15 minutes. Add leeks, garlic, remaining ½ teaspoon salt, black pepper, and red pepper; cook, stirring occasionally, until softened and aromatic, 5 minutes. Reduce heat to medium-low. Add cooked beans and cooking liquid; cook, stirring occasionally, until thick, 5 minutes. Stir in parsley and lemon zest and juice.

For grits:

In a medium pan, bring 3 cups water, cream, and salt to a soft boil over medium-high heat. Gently whisk in grits, stirring constantly, until grits have absorbed most of liquid, 5 minutes. Reduce heat to medium-low; cook until grits are tender, 10 minutes. Remove from heat; stir in Gouda and butter until smooth and combined. Garnish with parsley, lemon zest, and red pepper, if desired.

Notes

*We used McEwen & Sons yellow grits.

The post Mushroom & Butter Bean Ragù with Cheesy Grits first appeared on Camellia Brand.

Ham Hock and White Bean Stew

user-submission — Fri, 07 Jan 2022 21:36:42 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans, rinsed and sorted
1 tablespoon olive oil
1 cup sweet onion, chopped
5 garlic cloves, minced
1/2 cup white wine
2 (32 -ounce) containers vegetable stock
3 1/2 pounds smoked ham hocks, scored on each side
1 tablespoon fresh parsley, chopped
1 tablespoon kosher salt
1 teaspoon black pepper, ground
1 teaspoon fresh oregano, chopped
½ teaspoon red pepper, crushed

Directions:

In a large pot, place beans and cover with 3 inches of water. Cover and let stand overnight. Drain and rinse beans before using.
In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until just tender, 7 to 8 minutes. Add wine, scraping any bits from bottom of pot and cook until reduced by half, about 5 minutes. Add stock, rinsed beans, ham hocks, parsley, salt, black pepper, oregano, and red pepper. Bring to a boil over medium-high heat. Cover with lid, reduce to a simmer, and cook, stirring occasionally, until beans are tender, about 2 hours.
Using tongs, carefully remove ham hocks from pot. Using a potato masher or fork, mash beans to desired consistency. Shred meat from ham hocks and return to pot, discarding skin, bones, and cartilage. Stir until well combined and simmer, uncovered, for 15 minutes more. Serve warm.

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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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Appalachian Soup Beans

user-submission — Fri, 07 Jan 2022 21:36:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans, rinsed and sorted
5 slices bacon, coarsely chopped
1 cup yellow onion, chopped
5 garlic cloves, minced
4 cups chicken stock
2 cups water
1 smoked ham hock
1/2 teaspoon black pepper, ground
1/4 teaspoon red pepper, ground
1 bay leaf
1 1/2 teaspoons kosher salt
chowchow and cornbread to serve

Directions:

Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover bowl and let stand overnight. Drain beans.
In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and let drain on paper towels, reserving drippings in skillet.
Add onion to bacon drippings; cook over medium heat until softened, about 4 minutes. Add garlic; cook for 30 seconds.
In a 5-to 6-quart slow cooker, add beans, onion mixture, stock, 2 cups water, ham hock, peppers, and bay leaf. Cover and cook until beans are tender, 4 hours and 30 minutes on high heat or 8 hours on low heat. Uncover. Add salt and continue to cook on high for 1 hour more. Using the back of a spoon, mash a few beans. Remove ham hock and bay leaf.
Sprinkle each serving with bacon. Serve with chowchow and cornbread.

The post Appalachian Soup Beans 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.

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.

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).

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Instant Pot White Bean Chili

Aimee Bussells — Tue, 10 Mar 2020 17:08:34 +0000

Ingredients:

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 (4.5-ounce) can chopped green chiles
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
½ teaspoon Kosher salt
1 (1-pound) package Camellia Brand Great Northern Beans
6 cups chicken broth
1 pound boneless, skinless chicken thighs
1 ½ cups frozen corn kernels
Salt and pepper to taste
Optional toppings: chopped fresh cilantro, green onions, avocado and shredded cheddar cheese

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil. Add chopped onion and sauté till soft. Stir in garlic, green chiles, cumin, smoked paprika, and chipotle chili powder.
Add beans, broth, and chicken. 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 40 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for at least 20 minutes. Then, carefully turn the valve to venting.
Remove lid. Stir well and remove any large chunks of chicken. Shred chicken and add back into the pot.
Stir in frozen corn. Add salt and pepper to taste.
Serve hot with optional toppings.

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.

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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.

Masbacha

user-submission — Mon, 18 Feb 2019 21:35:34 +0000

Ingredients:

¼ lb Camelia garbanzo beans
¼ tsp extra virgin olive oil, plus more for garnish
1 large onion, diced
1 serrano chili pepper, seeds removed and chopped fine
½ tsp ground cumin
¼ tsp ground coriander
1 tsp kosher salt
2 heads garlic, roasted
½ cup cilantro, plus more for garnish
½ cup flat leaf parsley, stemmed and roughly chopped, plus more for garnish

Directions:

In a large mixing bowl, cover the garbanzo beans with water making sure there is 6 inches of water over the beans. Let sit overnight on the counter at room temperature to soak.
Drain the beans of the excess water. In a large sauce pot or dutch oven over medium heat, place the drained beans and cover with fresh water. Bring to a boil then turn down to a low simmer. Let the beans cook slowly until soft. It will take about 1 ½ hour. Keep adding water 1 cup at a time if they have soaked all the water up.
In a separate pan over medium heat, add olive oil, onion, serrano peppers, cumin, coriander and salt. Cook, stirring frequently until translucent. Set aside.
Take the heads of garlic and trim off the top of the head by ½ inch to expose the cloves. Place each head of garlic on an 8”X8” square of tin foil and bring the sides of the foil up to cup the heads of garlic. Before completely covered, drizzle in 2 tablespoons of the extra virgin olive oil into each head and close up the foil like a package. Roast the garlic for 1 hour at 300F until the cloves are soft and golden. Let chill to room temperature and squeeze the cloves from the skins. Set aside.
Once tender and creamy, add the sauteed onion mixture, cilantro, parsley, and roasted garlic cloves and prepared tahini. Season to taste with more salt if you prefer.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Masbacha 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.

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