Directions:

1. Preheat oven to 425ºF degrees. Spray an 8-x-8-inch casserole dish with nonstick spray, and set aside.
2. Combine all ingredients except the black beans and corn in a large mixing bowl. Blend thoroughly. Then gently fold in the black beans and the corn, taking care not to mash them.
3. Pour mixture into baking dish, and bake until the top is golden brown, about 30 minutes.
4. Serve hot or at room temperature as a standalone dish, or as a side dish to grilled meat, poultry, or seafood. Also makes a great taco filling! 

*Note: Learn how to cook beans in advance, for use in recipes.

The post Vegetarian Black Bean & Rice Casserole first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/vegetarian-black-bean-rice-casserole/feed/ 0 https://www.camelliabrand.com/recipes/blapple-pie/ https://www.camelliabrand.com/recipes/blapple-pie/#respond Tue, 11 Aug 2015 20:01:06 +0000 http://www.camelliabrand.com/?post_type=recipes&p=21588 Ingredients:  cooked , unseasoned plus plus  plus plus  cored, pared, and thinly sliced  Pillsbury  (2 unroll-and-bake crusts) Directions: Place black read more ...

The post Blapple Pie first appeared on Camellia Brand.]]>

Ingredients:

• 2 1/2 cups cooked Camellia Brand Black Beans, unseasoned
• 1/3 cup plus 1/4 cup sweetened condensed milk
• 1/4 teaspoon cayenne pepper
• 2 teaspoons plus 1 teaspoon sugar
• 1/2 teaspoon plus 1 teaspoon cinnamon
• 1/4 teaspoon plus 1/2 teaspoon nutmeg
• 2 tablespoons butter
• 2 1/2 cups cored, pared, and thinly sliced Red Delicious apples
• 1 tablespoon milk
• 1 package Pillsbury Pie Crusts (2 unroll-and-bake crusts)

Directions:

1. Place black beans in a medium saucepan.
2. Add 1/3 cup sweetened condensed milk and 1/4 teaspoon cayenne pepper, stirring gently.
3. Add 2 teaspoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, and heat on low, stirring continuously, for about 2 minutes.
4. Cover and simmer on medium heat for about 5 minutes. Remove from heat.
5. In a medium skillet, melt butter. Add apples to melted butter.
6. Add 1 teaspoon sugar, 1/2 teaspoon nutmeg and 1 teaspoon cinnamon. Gently stir ingredients together over medium heat.
7. Drizzle 1/4 cup sweetened condensed milk plus 1 tablespoon whole milk over apples, stirring until apples are coated. Cover and simmer until apples are tender, about 3-5 minutes.
8. Preheat oven to 350 degrees.
9. Unroll one of the crusts into a 10-inch glass pie plate. Layer apple mixture on the bottom of the crust. Spread bean mixture evenly over the layer of apples. Top with second crust. Fold and roll top pastry under edge of bottom crust pressing to seal the two crusts together. Flute the pastry edges.
10. Crimp 2-inch strips of foil over fluted edge. Cut slits in top pastry for steam to escape. Bake at 350 degrees (preheated) for 20-30 minutes or until crust is brown. Remove foil strips 10 minutes before the end of the baking time so fluted edge will brown.

 

Recipe by Pearl River High School

The post Blapple Pie first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/blapple-pie/feed/ 0 https://www.camelliabrand.com/recipes/navy-bean-bacon-chowder/ https://www.camelliabrand.com/recipes/navy-bean-bacon-chowder/#comments Thu, 02 Aug 2012 16:16:02 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=8033 Ingredients:  Camellia Brand , sorted and rinsed 2 cups cold water  medium , cut lengthwise into halves, then cut into read more ...

The post Navy Bean Bacon Chowder first appeared on Camellia Brand.]]>

Ingredients:

• 1 1/2 cups Camellia Brand Navy Beans, sorted and rinsed
• 2 cups cold water
• 5-6 slices bacon
• 1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
• 1 rib celery, chopped
• 1 cup chopped onion
• 1 small turnip, cut into 1-inch pieces
• 1 teaspoon dried Italian seasoning
• 1/8 teaspoon black pepper
• 1 large can (46 ounces) chicken broth
• 1 cup milk

Directions:

1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
2. Cook beans until they are tender. 
3. Cook bacon in medium skillet over medium heat. Drain and crumble.
4. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly.
5. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender.
6. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker.
7. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.

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