lemon juice | Camellia Brand

Bedazzled Lady Cream Peas

user-submission — Sat, 14 Mar 2020 10:34:55 +0000

Ingredients:

2 cups Camellia Lady Cream Peas or Camellia Blackeye Peas
2 handfuls sunflower sprouts
1/2 cup feta cheese, crumbled
½ cup green onions, chopped
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh dill leaves, chopped
1/4 cup fresh pomegranate seeds
3 tablespoons lemon juice, freshly squeezed
3 tablespoons red wine vinegar
1 teaspoon honey, preferably raw
1 pinch kosher salt
1 pinch crushed red pepper

Directions:

Rinse dried peas, then add peas and fresh water (enough to cover peas by 2 inches) to a large pot.
Bring to a boil over medium-high heat, then lower to a simmer and let cook for an hour, checking from time to time to make sure that peas do not stick to the bottom of the pot. Add water if needed to ensure that there is always enough water in the pot to cover the peas. After the hour, and when the peas are still firm but can be easily smashed with a fork, drain in a colander and rinse gently with cold water to keep from cooking further. Set peas aside to drain and cool completely, about 15 minutes.
Place cooled peas in a large salad bowl and add sprouts, feta, green onions, parsley, mint and dill.
In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, salt and crushed red pepper until slightly creamy. Pour over salad and toss gently.
Sprinkle pomegranate seeds on salad and serve.

Nicole Aandahl of cleansoulkitchen.com is a Virginia-based food writer and blogger who loves her garden and global soul food. Nicole participates in ‘Chef at Market’ events with Fresh Farm Markets in the DC-area and teaches private cooking classes on everything from making biscuits to gumbo.

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Bean Cobbler

user-submission — Mon, 18 Feb 2019 21:16:48 +0000

Ingredients:

BEAN COBBLER

2 cups Cameila crowder peas
6 cups water
1 cinnamon stick
2 orange peels
1 tbsp vanilla extract
4 whole cloves garlic
1 egg yolk
1 whole egg
4 granny smith apple (peeled and medium diced)
1 tbsp lemon juice
1 cup (packed) light brown sugar
½ cup granulated sugar
½ cup thick yogurt
¼ tsp ground nutmeg
1 tsp salt
1 tbsp bourbon
1 tsp cornstarch

OAT STREUSEL

1 cup rolled oats
1/3 cups sliced almonds
½ cup whole wheat flour
¼ cup all purpose flour
½ cup light brown sugar (packed)
1 tsp salt
1 tsp pumpkin pie spice
1 stick butter (melted)

Directions:

BEAN COBBLER

Soak your crowder peas overnight with enough water to cover them. The next day, strain your peas and discard the soaking liquid.
Combine the peas with water, cinnamon, orange peel, vanilla extract and whole cloves in a pot. Bring the pot to a boil, then reduce to a simmer. Cook the peas for about an hour and a half or until they are tender. If while your peas are simmering the water is no longer covering them, add more to cover.
While your beans are cooking, dice the apple and mix with lemon juice to keep from browning. Once the beans are cooked, remove the orange peel, cinnamon stick, and whole cloves. Strain out the leftover water in the pot and discard.
Puree ¾ of your beans in a food processor with the brown sugar, granulated sugar, yogurt, egg yolk, whole egg, nutmeg, salt, bourbon and cornstarch.
Combine pureed peas, whole peas, and diced apple in a bowl. Transfer to a 8” Dutch oven cover and bake at 325 F for 15 minutes. Uncover and top with streusel (recipe below) bake for another 15 minutes. Serve warm topped with vanilla ice cream.

OAT STREUSEL

Combine oats, sliced almonds, whole wheat flour, all-purpose flour, light brown sugar, salt and pumpkin pie spice in a bowl with a whisk. Whisk in melted butter. Reserve for the top of the cobbler. Can be made ahead of time and stored in the freezer.

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 Bean Cobbler first appeared on Camellia Brand.

White Bean, Basil and Sun-Dried Tomato Burgers

Aimee Bussells — Fri, 11 May 2018 13:58:16 +0000

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.

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

White Bean Hummus

Aimee Bussells — Fri, 11 May 2018 13:58:03 +0000

Ingredients:

2 cloves garlic, peeled
1 green onion, cut in 1-inch lengths (white and green parts)
½ cup parsley leaves, plus more, chopped, for serving
2 cups cooked Camellia Brand Great Northern Beans
1 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/3 cup tahini
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon powdered cumin
¼ teaspoon cayenne

Directions:

1. To a food processor, while running, add garlic. Process until minced. Scrape down sides of bowl with a spatula. Add green onion and ½ cup parsley. Pulse just until minced.

2. Add beans, salt, lemon juice, tahini, oil, cumin and cayenne. Process on high until smooth, about 2 minutes.

3. Check consistency of hummus. If not smooth, process longer. If hummus is too thick, add water, a tablespoon at a time, pulsing after each, to reach the desired consistency.

4. Taste and adjust seasoning. Serve drizzled with olive oil and a scattering of parsley on top.

The post White Bean Hummus first appeared on Camellia Brand.

White Bean & Spinach Soup

Aimee Bussells — Tue, 01 Nov 2016 15:53:30 +0000

Ingredients:

2 tablespoons olive oil
2 onions, chopped (about 3 cups)
3-4 stalks celery, chopped (about 1 cup)
5 cloves garlic, chopped
4 cups vegetable broth
4 cups water
1 pound Camellia Brand Great Northern Beans
3 sprigs fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
8 ounces baby spinach, chopped
1/4 cup lemon juice
1 teaspoon salt

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more.
Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.

The post White Bean & Spinach Soup first appeared on Camellia Brand.

Lima Bean Spread

Aimee Bussells — Sat, 11 Aug 2012 21:32:01 +0000

Ingredients:

3 cups cooked Camellia Brand Large Lima Beans
1/2 cup lemon juice
1 tablespoon minced garlic
2 tablespoons minced red onion
1 teaspoon dried cilantro
2 tablespoons minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Directions:

Purée cooked lima beans in a food processor.
Add puréed beans to a large bowl, and mix in remaining ingredients until well blended.
Cover and chill for at least 4 hours.
Serve by spreading on toasted bread slices or crackers.

The post Lima Bean Spread first appeared on Camellia Brand.

Black Beans with Plums and Peppers

Aimee Bussells — Fri, 10 Aug 2012 16:47:22 +0000

Ingredients:

4 medium purple plums
1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons corn oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 garlic cloves, crushed and minced
2 whole cloves
2 teaspoons ground cumin
1/2 cup fresh cilantro, minced
2 teaspoons fresh lemon juice
1 teaspoon honey
2 cups cooked Camellia Brand Black Beans

Directions:

Fill a deep saucepan with water and bring to a boil. Add plums and boil for 30 seconds to loosen skin. Remove with a slotted spoon and set aside to cool.
Melt butter or heat oil in a large skillet.
Add onion, red and yellow bell peppers, garlic, cloves, cumin and cilantro.
Sauté gently, stirring often, until onion softens, about 5 to 10 minutes.
Peel plums, remove pits and chop pulp.
Add pulp, lemon juice, and honey to onion mixture.
Add beans, cover, and continue cooking over low heat until peppers are soft, about 30 minutes, stirring often to prevent sticking.

The post Black Beans with Plums and Peppers first appeared on Camellia Brand.

Hummus

Aimee Bussells — Fri, 03 Aug 2012 16:06:16 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzo Beans
1 pinch baking soda (optional)
1/2 to 3/4 cup extra virgin olive oil
1/2 to 3/4 cup tahini paste
1/2 cup fresh lemon juice
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
Salt to taste
Parsley for garnish

Directions:

Rinse and sort garbanzos. (Optional: Soak beans using your preferred method.)
Add garbanzos to a pot, and fill with enough water to cover by at least 1 inch. Add baking soda if desired. Bring to a boil, then lower heat and simmer until garbanzos are very soft, about 1 1/2 – 2 hours.
Drain, reserving some of the cooking liquid for blending and a small handful of garbanzos for garnish.
Transfer the rest of the garbanzos to a blender or food processor. Blend until smooth, gradually adding olive oil. Add reserved cooking liquid if needed.
Add tahini paste, lemon juice, garlic, cumin and salt and blend.
Spread hummus into a flat serving dish, garnishing with reserved garbanzos and parsley.

The post Hummus first appeared on Camellia Brand.

Vegan Garbanzo Bean Curry

Aimee Bussells — Fri, 03 Aug 2012 15:57:09 +0000

Ingredients:

1 1/2 cups Camellia Brand Garbanzo Beans
1 1/4 cups coarsely chopped onion
1/2 cup chopped fresh tomato
2 teaspoons minced ginger root
2 teaspoons minced garlic
1 teaspoon cayenne pepper
1 1/2 teaspoons cumin seeds
1/2 teaspoon turmeric
3/4 teaspoon chili powder
2 teaspoons salt
1/2 cup thinly sliced green onions (optional)
3-4 tablespoons chopped fresh cilantro
1 tablespoon fresh squeezed lemon juice

Directions:

Rinse and sort garbanzos. (Soak using your preferred method.)
Using a food processor or the bowl attachment of an immersion blender, puree together onions, tomatoes, ginger, garlic, cayenne, cumin, turmeric, chili powder, and salt.
Add the mixture to a slow cooker with the garbanzos and 4 cups of water. Cook on high for about 9 hours, or until garbanzos are soft.
Add green onions, and cook for additional hour on high.
Stir in chopped cilantro and lemon juice. Serve hot, over rice if desired.

The post Vegan Garbanzo Bean Curry first appeared on Camellia Brand.

Curried Lentil Soup

Aimee Bussells — Fri, 03 Aug 2012 15:50:09 +0000

Ingredients:

3 tablespoons olive oil
1 cup chopped onion
1 cup chopped red potato
1 cup chopped carrots
2 large garlic cloves, chopped
2 tablespoons curry powder
1 cup dry Camellia Brand Lentils
4 1/2 cups water or chicken broth
1 cup cooked Camellia Brand Garbanzo Beans
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced
1 lemon, cut into wedges

Directions:

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion, potato and carrot; sprinkle with salt and pepper. Cook approximately 4 minutes, stirring occasionally.
Add half of chopped garlic; stir until vegetables are soft but not brown; about 4 minutes longer.
Add 2 tablespoons curry powder; stir about 1 minute.
Add lentils and 4 cups water. Sprinkle with salt and pepper.
Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender (about 30 minutes).
Puree garbanzo beans, lemon juice, ¼ cup water, 2 tablespoons olive oil, and rest of garlic in blender or food processor.
Add garbanzo bean puree and butter to soup. Season to taste with salt, pepper, and curry powder.
Add water if needed for thinner consistency.
Sprinkle with thinly sliced green onions and serve with lemon wedges.

The post Curried Lentil Soup first appeared on Camellia Brand.

Blackeye Peas and Spinach

Aimee Bussells — Thu, 02 Aug 2012 21:56:33 +0000

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 cup chopped tomatoes
1/2 teaspoon curry powder
1 cup chopped fresh spinach
2 cups Camellia Brand Blackeye Peas, cooked
1 cup reserved pea cooking liquid
1/2 cup lemon juice
Dollop nonfat yogurt

Directions:

In a large pot over medium heat, sauté onions and garlic in olive oil until soft. Add tomatoes and cook, mashing tomatoes against the side of the pot. Add curry powder and stir.
Add spinach to pot, and cook until wilted. Add cooked peas, 1 cup of reserved pea cooking liquid, and simmer over low heat until liquid evaporates.
Add lemon juice and stir. Serve with a dollop of yogurt on top.

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