Directions:

1. In a small bowl, combine sliced red onion, red wine vinegar, sugar, and salt, stirring until sugar dissolves. Set aside.
2. In another small bowl, combine mayonnaise, chipotle peppers, and lime juice until smooth. Set aside.
3. In the work bowl of a food processor, pulse together mushrooms, minced red onion, and garlic until finely chopped. Add panko, egg, chili powder, black pepper, and salt; pulse until incorporated. Add 5 cups black beans and green onions; pulse until combined. Transfer to a large bowl, and stir in remaining 1 cup black beans. Divide mixture into 8 patties. Refrigerate patties for 30 minutes.
4. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
5. In a large bowl, toss together sweet potato sticks, 2 tablespoons oil, and salt. Arrange in a single layer on prepared baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Sprinkle with additional salt, if desired.
6. Meanwhile, on a large griddle, heat 2 tablespoons oil over medium-high heat. Add patties and cook until browned on both sides and heated through, 3 to 4 minutes per side. Add cheese and cook until cheese is melted, 1 to 2 minutes more.
7. Serve burgers on toasted buns with arugula, chipotle mayonnaise, and pickled red onions. Serve with sweet potato fries.

This recipe and image are courtesy of Taste of the South magazine.

The post Camellia Black Bean Burgers & Sweet Potato Fries first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/camellia-black-bean-burgers-sweet-potato-fries/feed/ 0 https://www.camelliabrand.com/recipes/cannellini-bean-hummus-with-arugula-pesto-and-roasted-mushrooms/ https://www.camelliabrand.com/recipes/cannellini-bean-hummus-with-arugula-pesto-and-roasted-mushrooms/#respond Mon, 06 Mar 2023 17:49:39 +0000 https://www.camelliabrand.com/?post_type=recipes&p=46833 Ingredients: Cannellini Hummus , (more if needed for desired consistency) Arugula Pesto , packed , minced Roasted Mushrooms , cleaned read more ...

The post Cannellini Bean Hummus with Arugula Pesto and Roasted Mushrooms first appeared on Camellia Brand.]]>

Ingredients:

Cannellini Hummus

• 2 cups cooked Camellia Brand Cannellini Beans 
• 2 tablespoons tahini
• 2 cloves garlic minced
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 tablespoons water, (more if needed for desired consistency)

Arugula Pesto

• 2 cups fresh arugula, packed
• 1/4 cup walnuts
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Roasted Mushrooms

• 2 cups mushrooms, cleaned and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions:

Cannellini Hummus

1. In a food processor, combine cooked beans, tahini, garlic, lemon juice, and olive oil.
2. Blend until smooth, adding water as needed to reach desired consistency.
3. Season with salt and pepper to taste.
4. Transfer to a serving bowl, and set aside.
5. Clean food processor.

Arugula Pesto

1. In the cleaned food processor, combine arugula, walnuts, Parmesan cheese, and garlic.
2. Blend until mixture is well combined.
3. With the food processor running, slowly drizzle in the olive oil until pesto reaches desired consistency.
4. Season with salt and pepper to taste.

Roasted Mushrooms

1. Preheat oven to 400°F (200°C).
2. Toss mushrooms with olive oil, salt, and pepper.
3. Spread mushrooms on a baking sheet in a single layer.
4. Roast for 15-20 minutes or until mushrooms are tender and slightly golden.

To Assemble:

1. Spread hummus on a large serving platter, drizzle arugula pesto over hummus, and top with roasted mushrooms.
2. Serve with fresh vegetables, pita bread, or crackers.

 

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

The post Cannellini Bean Hummus with Arugula Pesto and Roasted Mushrooms first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/cannellini-bean-hummus-with-arugula-pesto-and-roasted-mushrooms/feed/ 0 https://www.camelliabrand.com/recipes/vegetable-beef-soup-with-lima-beans/ https://www.camelliabrand.com/recipes/vegetable-beef-soup-with-lima-beans/#respond Fri, 20 Jan 2023 21:03:07 +0000 https://www.camelliabrand.com/?post_type=recipes&p=44573 Ingredients:  plus more as needed (optional)                 Directions: Rinse and sort beans, and read more ...

The post Vegetable Beef Soup with Lima Beans first appeared on Camellia Brand.]]>

Ingredients:

• 1 chuck roast
• ½ head cabbage
• ¼ pound green beans
• ½ pound Camellia Brand Green Baby Lima Beans
• 4-5 large carrots
• 2-3 turnips
• 1/2 pound baby bella mushrooms
• 2 onions
• 1 bell pepper
• 4 quarts beef stock
• 2 cans tomato sauce
• 20 ounces low sodium V8® juice
• 10 cups water, plus more as needed
• 1 cup dried pasta (optional)
• 3/4 cup flour 
• 3/4 cup oil 
• 3 bay leaves 
• Creole seasoning 
• Italian herb blend 
• Garlic powder 
• Parsley flakes 

 

Directions:

1. Rinse and sort beans, and soak overnight in water.
2. Prep all ingredients by peeling and roughly chopping the vegetables. Dice onions and bell pepper.
3. Prepare chuck roast by removing hard fat and dicing into bite-sized pieces. Season meat liberally with dry spices and sprinkle with flour.
4. Heat oil in a large Dutch oven. Brown seasoned meat in small batches, removing and setting aside each batch.
5. Add all meat back to the pot. Add onions and peppers, and cook until soft.
6. Add a little beef stock to deglaze the pot. Scrape the bottom to loosen any stuck-on pieces.
7. Add 2 quarts of beef stock, tomato sauce, V8 juice, 10 cups water, 3 bay leaves, and season to taste.
8. Add green baby lima beans. Simmer over low heat for 2 hours, or until the beans are soft. Add more beef stock as needed. 
9. Add carrots and turnips, and cook for 30 minutes.
10. Add pasta, remaining vegetables, and cook 30 minutes more.

 

Justin Boudreaux is the founder of Boudreaux’s Backyard, which is dedicated to showing people how to produce top quality gourmet food at home and in your backyard.

The post Vegetable Beef Soup with Lima Beans first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/vegetable-beef-soup-with-lima-beans/feed/ 0 https://www.camelliabrand.com/recipes/mushroom-butter-bean-ragu-with-cheesy-grits/ https://www.camelliabrand.com/recipes/mushroom-butter-bean-ragu-with-cheesy-grits/#respond Wed, 27 Apr 2022 00:11:12 +0000 https://www.camelliabrand.com/?post_type=recipes&p=43371 Ingredients: Ragù , divided , quartered , stems and gills removed and sliced ¼-inch thick , chopped , finely chopped read more ...

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

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:

1. 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.)
2. 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:

1. 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.

The post Mushroom & Butter Bean Ragù with Cheesy Grits first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/mushroom-butter-bean-ragu-with-cheesy-grits/feed/ 0 https://www.camelliabrand.com/recipes/lima-bean-ragout-with-cheese-grits/ https://www.camelliabrand.com/recipes/lima-bean-ragout-with-cheese-grits/#respond Wed, 28 Nov 2018 22:32:09 +0000 https://www.camelliabrand.com/?post_type=recipes&p=45923 Ingredients: Ragout , finely sliced , sliced , finely chopped , finely chopped roughly chopped cooked and drained chopped fresh read more ...

The post Lima Bean Ragout with Cheese Grits first appeared on Camellia Brand.]]>

Ingredients:

Ragout

• 2 tablespoons olive oil
• 1 leek, finely sliced
• 4 cloves garlic, sliced
• 1 large carrot, finely chopped
• 8 ounces mixed mushrooms, finely chopped
• 2 tablespoons white wine
• 4 tomatoes, roughly chopped
• 1 tablespoon tomato purée
• 2 cups cooked and drained Camellia Brand Large Lima Beans
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon sea salt
• Black pepper
• 1 tablespoon chopped fresh thyme leaves
• Pinch chili flakes
• Garnish (shaved Parmesan, chopped parsley, and/or chopped thyme)

Cheese Grits

• 2 cups chicken broth
• 1 cup milk
• 1 cup water
• 1/2 teaspoon. salt
• 1 cup quick-cooking grits
• 3/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon hot sauce
• 1/4 teaspoon ground white pepper
• 1/4 cup unsalted butter, cut into slices

Directions:

1. To a large pan, add olive oil and leek, and sauté for 5-6 minutes or until very soft.
2. Add garlic and carrot, and sauté for 2-3 minutes.
3. Add mushrooms and white wine, stir to combine, and cook for 2 minutes.
4. Add tomatoes, tomato purée, cooked lima beans, balsamic vinegar, salt, pepper, thyme, and chili flakes. Simmer for 7-8 minutes, until tomatoes have softened. Set mixture aside and keep warm.
5. To make the cheese grits, bring chicken broth, milk, water, and salt to a boil in a medium saucepan over medium-high heat; once boiling, gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes, or until thickened.
6. Stir in Cheddar cheese, Parmesan cheese, hot sauce, pepper, and butter until melted and smooth.
7. Ladle grits into bowls, and top with ragout.
8. Garnish with shaved Parmesan, fresh parsley, and/or fresh thyme.

The post Lima Bean Ragout with Cheese Grits first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/lima-bean-ragout-with-cheese-grits/feed/ 0 https://www.camelliabrand.com/recipes/easy-vegan-coconut-curry-lentils/ https://www.camelliabrand.com/recipes/easy-vegan-coconut-curry-lentils/#comments Wed, 27 Jan 2016 21:53:29 +0000 http://www.camelliabrand.com/?post_type=recipes&p=28242 Ingredients: bag        of , chopped   or , sliced , chopped , minced , finely minced or read more ...

The post Easy Vegan Coconut Curry Lentils first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1 pound) bag Camellia Brand Lentils
• 4 cups vegetable broth
• 1 can unsweetened coconut milk
• 1 can diced tomatoes
• 1 small bunch of green onions, chopped
• 8 ounces baby portabella or button mushrooms, sliced
• 1 bunch baby kale, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, finely minced or grated
• 3 tablespoons tomato paste
• 3 tablespoons curry powder
• 1 teaspoon hot red pepper flakes
• 2 tablespoons coconut oil
• Salt and pepper to taste
• Garnish: chopped cilantro

Directions:

1. In a large heavy pot, melt the coconut oil over medium heat. Add green onions, garlic, ginger, curry powder, and red pepper flakes; cook for about 5 minutes or until onions have softened and aromatics have released their flavors.
2. Add the vegetable broth, cover, and bring to a boil.
3. Add lentils, diced tomatoes, tomato paste, and mushrooms; stir to combine.
4. Turn down to medium heat, cover, and cook for 10 minutes.
5. Turn down to low heat, uncover, add coconut milk, then gently simmer for 15-20 minutes, or until the lentils are tender. Season with salt and pepper as needed.
6. Just before serving, stir in chopped baby kale.
7. Garnish with chopped cilantro, and serve over rice or with naan or pita bread.

The post Easy Vegan Coconut Curry Lentils first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/easy-vegan-coconut-curry-lentils/feed/ 2