onions | Camellia Brand

White Beans with Smoked Turkey and Andouille

user-submission — Tue, 28 Nov 2023 17:06:52 +0000

Ingredients:

1 lb. Camellia Brand Great Northern White Beans
1 stick of andouille sausage, cut to preference
8-10 smoked turkey necks or legs
2 small onions, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
1 qt chicken stock
Water as needed
Boudreaux’s Lil Bit Better Creole Seasoning
Boudreaux’s Low and Slow Simmer Seasoning
Light oil for sautéing

Directions:

Rinse beans thoroughly, removing any impurities. Soak overnight and drain before using.
In a large pot, brown the andouille sausage in light oil.
Add diced onions and bell peppers to the pot and sauté until softened. Stir in minced garlic.
Pour in chicken stock, add turkey necks, and season with Boudreaux’s seasonings. Let the mixture simmer for about an hour.
Incorporate the drained beans and add enough water to cover the ingredients.
Continue cooking until the turkey necks are fork-tender and the meat can be easily separated from the bones.
Remove turkey necks from the pot, allow them to cool slightly, then debone, ensuring all bones are removed.
As the beans soften, they’ll create a creamy texture. Reduce the liquid to your desired consistency.
Stir the deboned turkey meat back into the pot and remove from heat once everything is well combined.
Serve your flavorful bean mixture over rice and enjoy with your favorite side dish!

The post White Beans with Smoked Turkey and Andouille first appeared on Camellia Brand.

Creamy Bean and Collard Greens Soup

user-submission — Tue, 28 Feb 2023 20:54:08 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans, soaked overnight, drained, and rinsed
8 cups water
6 cups vegetable broth, divided
2 tablespoons olive oil
1 yellow onion, finely chopped
2 large carrots, finely chopped
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (15-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary
2 cups shredded fresh collard greens
1 lemon, zested and juiced
⅓ cup grated Parmesan cheese
Garnish: additional fresh rosemary, lemon zest, Parmesan cheese
Crusty French bread, to serve

Directions:

In a large Dutch oven, bring beans and 8 cups water to a boil over medium-high heat. Reduce heat to medium; gently boil beans until tender and most of liquid is evaporated, stirring occasionally, 45 minutes to 1 hour. Drain beans. Wipe out Dutch oven.
In the container of a blender, combine 2 cups cooked beans and 1 cup broth; process until completely smooth.
In the same Dutch oven, heat oil over medium heat. Add onion and carrot; cook until softened, stirring occasionally, 6 or 7 minutes. Add garlic, salt, and pepper; cook for 2 minutes. Add cooked beans, chickpeas, and rosemary. Stir in puréed bean mixture and remaining 5 cups broth. Bring to a boil; reduce to a simmer and cook, uncovered, until soup slightly thickens, 20 to 25 minutes.
Stir in collards and cook for 20 minutes. Stir in lemon zest and juice. Gradually sprinkle in Parmesan, stirring constantly (don’t add cheese all at once or it may clump).
Garnish with additional rosemary, zest, and Parmesan, if desired. Serve with bread.

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

The post Creamy Bean and Collard Greens Soup first appeared on Camellia Brand.

Vegetable Beef Soup with Lima Beans

user-submission — Fri, 20 Jan 2023 21:03:07 +0000

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:

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

Slow Cooker Black Bean and Pumpkin Chili

Aimee Bussells — Sun, 06 Nov 2022 04:45:38 +0000

Ingredients:

3 cups dry Camellia Brand Black Beans
1 yellow onion, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
4 cups chicken broth
2 1/2 cups cubed, cooked turkey
1 (15-ounce) can solid-pack pumpkin
2 (10-ounce) cans of roasted diced tomatoes and green chilies, undrained
1 (8-ounce) can of tomato sauce
1 teaspoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt, or to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large skillet, sauté the onion and yellow pepper in oil until tender.
Add garlic; cook 1 minute longer.
Transfer onion, pepper and garlic mixture to slow cooker, and stir in all remaining ingredients.
Cover and cook on low for 8 hours.

The post Slow Cooker Black Bean and Pumpkin Chili first appeared on Camellia Brand.

Instant Pot Pinto Bean Chili

Amanda Ladner — Mon, 26 Apr 2021 22:01:12 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
4 cups water
2 tablespoons oil
1 large onion, diced
1 orange bell pepper, diced
3 cloves garlic, chopped
1 pound ground turkey or beef
1/2 teaspoon kosher salt
2 tablespoons chili powder
1 teaspoon cumin
1-2 teaspoons smoked paprika
1 teaspoon oregano
1 (14-ounce) can fire-roasted diced tomatoes
2 tablespoons tomato paste
3 1/2 cups chicken broth
Hot sauce

Optional toppings:

shredded cheddar cheese, sour cream or Greek yogurt, green onions, jalapenos, and avocado

Directions:

Rinse and sort beans.
Add beans and 4 cups water to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 5 minutes at high pressure. (While beans are quick-soaking, chop veggies and measure spices.)
When the timer beeps, allow pressure to release naturally for 12 minutes. Then, carefully turn the valve to venting. Uncover, drain beans, and set aside. Wipe clean the bottom of the Instant Pot, and put it back into place.
Press the Sauté button and add oil. Add chopped onion and bell pepper, and cook till soft. Stir in chopped garlic.
Add ground turkey or beef and sauté, breaking up the meat with a spoon and cooking until no longer pink. Scrape up any browned bits at the bottom of the pot. Press cancel to turn off the Sauté function.
Add salt and spices, and stir well.
Add drained beans, diced tomatoes, tomato paste, and chicken broth. Stir well.
Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 20 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for 20 minutes. Then carefully turn the valve to venting.
Uncover and stir. Season to taste, and add hot sauce if desired.
Serve hot with optional toppings.

The post Instant Pot Pinto Bean Chili first appeared on Camellia Brand.

Seven Day Pickled Pork

Aimee Bussells — Mon, 10 Aug 2020 21:02:09 +0000

Ingredients:

1 (6 1/2 pound) pork shoulder roast
1/2 cup brown sugar
1/2 cup kosher salt
1 teaspoon cayenne pepper
3 cups apple cider vinegar
5 cups water
2 large onions, sliced
1 head garlic, separated, peeled & crushed
4 tablespoons mustard seed
4 bay leaves

Directions:

Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses.
Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece.
In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess.
Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.
Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.
Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least 1 week, turning each bag once daily.
Remove pork from brine; freeze or use within two weeks.

The post Seven Day Pickled Pork first appeared on Camellia Brand.

Slow Cooker Vegetarian Red Beans & Rice

Amanda Ladner — Tue, 04 Aug 2020 22:52:43 +0000

Ingredients:

2 (1-pound) packages Camellia Brand Red Kidneys, rinsed and sorted
2 medium onions, chopped, about 2 cups
2 small bell peppers, seeded and chopped, about 1 1/2 cups
3 stalks celery, leaves removed, chopped, about 1 1/2 cups
2 bay leaves
12 cups water
2 tablespoons olive oil
2 tablespoons Cajun seasoning
2 tablespoons hot sauce
Green onion, stalks only, thinly sliced, for garnish
Hot cooked rice and buttered French bread, for serving

Directions:

In a 7-quart slow cooker, combine beans, onion, bell pepper, celery and bay leaves. Stir in water and oil. Cover and cook on high until beans are tender, 3 to 4 hours.
Turn off heat, remove bay leaves and stir in Cajun seasoning and hot sauce. (Beans will thicken upon standing.)
Garnish with green onion and serve with rice and buttered French bread.

This Slow Cooker Red Beans and Rice 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.

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

Mosquito Supper Club Shrimp Jambalaya

user-submission — Wed, 22 Apr 2020 15:46:36 +0000

Ingredients:

½ cup canola oil
2½ pounds yellow onions, finely diced
1/3 cup finely diced celery
1/2 cup finely diced green bell pepper
3 bay leaves
2 pounds peeled and deveined medium shrimp
1 tablespoon kosher salt
1/4 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 tablespoon hot sauce (preferably Original Louisiana Hot Sauce)
4 cups medium-grain white rice
5 cups unsalted chicken stock (or unsalted shrimp stock or water)
1/4 cup finely chopped fresh flat-leaf parsley, for garnish
1/4 cup finely chopped green onions, for garnish

Directions:

Warm a heavy-bottomed 12-quart Dutch oven over medium heat for 3 minutes, then add oil and heat for 1 minute.
Add onions to pot and stir, stir, stir. This starts the very long process of browning the onions. Cook onions for 1 hour to 1 hour 30 minutes, depending on how hot your stove runs, watching them very closely and stirring every 2 minutes. If the onions start to stick too much, add a little bit of water or stock to loosen them, then stir to incorporate the browner onions and scrape up any stuck-on bits from the bottom of the pot. Stir, stir, stir. If you’re worried about burning, lower the heat. You really don’t want to walk away from the pot at any point. This is your time with your onions. All the other steps will be easy. Stir, stir, stir until the onions are deeply caramelized and resemble dark chocolate in color.
Place shrimp in a large bowl and season with salt, black pepper, cayenne and hot sauce. Set aside to marinate at room temperature.
Add celery, bell pepper and bay leaves to the pot and stir. Cover, reduce the heat to low, and cook for 15 minutes, stirring every 5 minutes.
Add rice to the pot and stir to combine with vegetables. Raise heat to medium and cook, uncovered, letting the flavors mingle and marry, for 5 minutes. Add shrimp and stir to incorporate them.
Add stock to the pot and bring to a boil, then reduce heat to low and simmer until the liquid has almost completely evaporated or looks like little puddles of water, 8 to 10 minutes. When you’re at the point of puddling – this is a judgment call based on temperature, pot size, and your stove – put the lid on the pot and reduce the heat to its lowest setting. (From here, the cooking time is going to be 45 minutes total, and you can’t remove the lid the entire time. This is a tough, long 45 minutes. But trust yourself. You’ll want to peek, but don’t.)
Set a timer for 20 minutes, keep the pot covered, and allow rice to cook. When timer goes off, turn off heat and let the jambalaya sit, covered, for another 25 minutes before you lift the lid. (You might want to make a note and place it near the stove: “Please do not lift the lid off the pot.” This lets everyone in your home know you did not stir onions for over an hour just to have someone uncover the pot and ruin your dish.)
After the 20 minutes of cooking and 25 minutes of sitting, uncover the pot and stir the jambalaya. (There may be a little burnt rice on the bottom – this is called the “grat” or “gratin.” It’s some folks’ favorite part of the jambalaya.)
Serve jambalaya garnished with parsley and green onions, with white beans alongside.

Chef’s Notes:

Bay leaves are seasoning and not meant to be eaten, but it makes for a beautiful, rustic presentation to leave them in the jambalaya; if you find a bay leaf in your plate of jambalaya, just set it on the side of your plate.
If you like, you can add meat to a jambalaya: salt pork, smoked sausage, or andouille. You can make jambalaya with oysters and crabmeat and crawfish. You can make a duck confit jambalaya; you can save leftover chicken and make a chicken-and-sausage jambalaya. Use this recipe as a base to create your own.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

The post Mosquito Supper Club Shrimp Jambalaya first appeared on Camellia Brand.

Pableaux’s Turkey Bone Gumbo

Heather Hampton — Tue, 07 Apr 2020 17:47:55 +0000

Ingredients:

Roasted Turkey Bone Broth

1 turkey carcass (bones, giblets and leftover skin from a roasted turkey)
3 ribs celery, cut into 4-inch pieces
2 medium onions, peeled and quartered
4 quarts water, or enough to cover carcass
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves

Turkey Bone Gumbo

3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 pound smoked sausage (such as andouille or kielbasa), chopped
3 quarts turkey broth
2 tablespoons chopped parsley
2 tablespoons chopped green onion
steamed white rice, for serving

Directions:

Make the Broth

Place turkey carcass in large stockpot. Add celery, onions, water, salt, peppercorns, and bay leaves.
Bring to a boil, reduce heat to medium and simmer, uncovered, for 2 to 4 hours (the longer the better).
Remove from heat and skim any fat that has risen to the surface.
Strain through a large colander into another pot.
Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
Use immediately or freeze in quart-size containers.
Makes about 2 to 3 quarts (or enough for 1 gumbo).

Make the Gumbo

Combine oil and flour in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven.
Cook over medium-low heat, stirring slowly and consistently for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Season onions, bell peppers, and celery with salt and cayenne and add them to the roux.
Cook and stir vegetables and roux over medium heat until vegetables are soft, about 5 minutes.
Add sausage and cook, stirring often, for 5 to 7 minutes.
Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
Add reserved turkey meat and simmer for 30 minutes.
Add parsley and green onions.
To serve, ladle into soup bowls over steamed white rice.

The post Pableaux’s Turkey Bone Gumbo first appeared on Camellia Brand.

Dump and Go: Slow Cooker Red Beans & Rice

Aimee Bussells — Fri, 10 Jan 2020 18:01:48 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound Andouille or smoked sausage, sliced or 1 large ham hock
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6-7 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put beans, sausage or ham hock, trinity, garlic powder and water in the slow cooker. Stir well and cover.
Cook on low heat for 8 hours.
When beans are tender, use a spoon or potato masher to mash beans to desired creamy consistency. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

The post Dump and Go: Slow Cooker Red Beans & Rice first appeared on Camellia Brand.

Easy Red Beans & Rice Stovetop

Aimee Bussells — Tue, 10 Dec 2019 18:00:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon oil
1 pound Andouille or smoked sausage, sliced or 1 pound chopped ham
2 cups pre-chopped trinity (onions, celery, and bell pepper)
2 teaspoons garlic powder or a few cloves garlic, minced
6-8 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
To a large pot, add oil and brown sausage or ham for a few minutes over medium heat.
Add pre-chopped trinity and garlic to pot. Cook until the vegetables are soft and translucent, about 5 minutes, stirring occasionally.
Add beans and water or broth to pot and stir well. Bring to a boil, then reduce heat to a simmer. Partially cover pot, and simmer for 1-2 hours, stirring occasionally until beans are soft. Mash beans against the side of the pot for a creamier consistency.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

The post Easy Red Beans & Rice Stovetop first appeared on Camellia Brand.

Easy Instant Pot Red Beans & Rice

Aimee Bussells — Tue, 10 Dec 2019 17:54:03 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 smoked ham hock or ½ pound chopped ham or your favorite seasoning meat
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put the beans, ham hock or seasoning meat, pre-chopped trinity, garlic powder, and water or broth in the Instant Pot. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning to taste.
Serve over hot cooked rice.

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.
* If there’s too much liquid left in the pot after cooking, turn on Sauté mode and simmer for a few minutes so that excess liquid evaporates.

The post Easy Instant Pot Red Beans & Rice first appeared on Camellia Brand.

Chef Jenn’s ‘Baby It’s Cold Outside’ Chili

user-submission — Tue, 19 Nov 2019 14:57:49 +0000

Ingredients:

1 pound lean ground beef
1 small onion, diced fine
3-4 heaping tablespoons Baby It’s Cold Outside Chili Seasoning
2 cups diced tomatoes
2 cups canned tomato sauce
2 cups cooked Camellia Brand Red Kidney Beans
2 cups beef or vegetable stock

Directions:

Brown ground beef in a medium sized stockpot, over medium heat; stirring frequently.
Add the onion and cook until soft, about 4-5 minutes.
Stir in Baby It’s Cold Outside Chili Seasoning and cook another 5 minutes. Add the remaining ingredients, bring to a boil and reduce heat to low.
Cover and simmer for 30 minutes.
Adjust to taste with additional Baby It’s Cold Outside Chili Seasoning, as needed.
Enjoy!

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 Chef Jenn’s ‘Baby It’s Cold Outside’ Chili first appeared on Camellia Brand.

Caribbean Style Small Red Beans & Rice

Heather Hampton — Tue, 05 Nov 2019 22:00:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Small Red Beans
1 tablespoon coconut oil (or vegetable oil)
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeño pepper, seeded and diced
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 teaspoons smoked paprika
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 cup chopped cilantro
1 large bell pepper, chopped
2-3 medium potatoes, cut into bite-size chunks, about 2 cups
Hot sauce, to taste
Salt, to taste
3-4 cups hot cooked rice
Chopped cilantro, for garnish

Directions:

Rinse and sort beans; soak if desired (soaking Small Red Beans is optional).
In a Dutch oven or soup pot, heat oil and add onion, garlic, and jalapeño; cook and stir over medium heat until onion is soft and translucent, about 5 minutes.
Increase to high heat, add broth and beans and bring to a boil for 10 minutes.
Reduce heat and simmer, stirring occasionally, for 1 hour or until beans are tender. Add water or broth if needed to keep beans covered while cooking.
Add remaining ingredients and continue simmering on low heat, stirring occasionally, until potatoes are tender, about 20-30 minutes. For extra creamy beans, smash a few spoonfuls of beans against the inside of the pot.
Season to taste with hot sauce and salt.
Serve with hot cooked rice; garnish with chopped cilantro.

The post Caribbean Style Small Red Beans & Rice first appeared on Camellia Brand.

Lima Beans Song (Curried Lima Beans)

user-submission — Fri, 15 Feb 2019 22:09:36 +0000

Ingredients:

1/2 cup Camellia Baby Lima Beans, dry
4 cups water, for soaking
4 cups water, for cooking
2 medium onions, diced small
10 cherry tomatoes, whole
1 tbsp cooking oil (coconut oil recommended)
1/2 tsp chilli powder
1/4 tsp turmeric powder
4-5 coriander leaves (cilantro), for garnishing

Directions:

Soak Lima beans in 2 cups water for Atleast 4-5 hours or overnight. Then drain the water, add fresh water about 1.5 cups and cook in pressure cooker with until tender. Generally about 15 minutes on medium heat or until you hear 1 whistle. Make sure you don’t overcook the beans as the dish will turn into a mushy paste.Do not open the pressure cooker until the pressure has completely been released. Keep aside.

Heat oil in a frying pan/ wok on medium heat. Add the chopped onions, sauté until they turn almost golden brown. Add the tomatoes and sauté until the tomatoes begin to wilt. Now add turmeric powder and Chilli powder and sauté for 30 seconds. Now add the cooked navy beans( without the water) and mix well. Add the water left behind from cooking the beans as needed based on your desired consistency of the dish. Add salt, mix well. Simmer until it comes to a gentle boil. Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.

Suchitra Kamath is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Lima Beans Song (Curried Lima Beans) first appeared on Camellia Brand.

Jamaican Jerk Black Bean Nachos

user-submission — Thu, 19 Apr 2018 15:09:06 +0000

Ingredients:

Tortilla chips
1 cup White Bean Cheese Sauce
Jerk Black Beans
1 cup Monterrey Jack cheese
Roasted Corn Salsa
Garnishes: Pickled Red Onion, serrano pepper (sliced), cotija or queso fresco cheese (crumbled), cilantro
Spicy Avocado Crema

Directions:

Pre-heat oven to 400°F.
Spray a parchment-lined sheet pan with vegetable oil.
Layer tortilla chips with white bean cheese sauce, black beans, and Monterrey Jack cheese. Bake nachos until cheese is melted.
Top with roasted corn salsa.
Garnish with pickled red onions, serrano pepper slices, cotija or queso fresco crumbled cheese, and cilantro.
Finish with Spicy Avocado Crema.

The post Jamaican Jerk Black Bean Nachos first appeared on Camellia Brand.

Instant Pot New Orleans-Style Red Beans and Rice

Aimee Bussells — Mon, 16 Apr 2018 20:42:21 +0000

Ingredients:

1 tablespoon oil
1 pound smoked sausage, sliced
1/4 stick of butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 clove garlic, chopped
1 (1-pound) package Camellia Brand Red Kidney Beans
6 cups water
1 bay leaf
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort red kidney beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add 1/4 stick butter to Instant Pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.
Add the kidney beans into the Instant Pot along with the cooked sausage, water, and bay leaf. Stir.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Manual button and set to 40 minutes at high pressure.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
Serve over hot cooked rice.

Instant Pot Red Beans & Rice Tips:

Firm smoked sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking.
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 naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

The post Instant Pot New Orleans-Style Red Beans and Rice first appeared on Camellia Brand.

Pasta Fagioli

user-submission — Wed, 20 Dec 2017 17:25:49 +0000

Ingredients:

1 lb Camellia Green Baby Lima
2 lbs celery
2 lbs onions
2 lbs potatoes
1 gallon vegetable stock
1 lb Dagostino Crawfish Shaped
Fresh Herbs (e.g. thymes, rosemary, parsley)
Olive Oil
Scamorza cheese or similar, sliced
Salt and Pepper

Directions:

Rinse and soak beans in cold water for 1 hour
Dice potatoes and celery, slice onions
Warm vegetable stock in a saucepan
Heat olive oil in a separate, large, soup pot
Add onions, celery and potatoes to the pot
Cover and cook on low for 10-15 min, stirring a couple of times
Add the drained beans and stir, add a touch more olive oil if needed
Let cook for 5 min, then add the warm stock
Add bouquet of herbs and seasonings: thyme, rosemary, parsley, salt and pepper
Let cook slowly covered for 1 hour
Uncover and cook for 20 min if too watery
Add the pasta and let cook 6-7 min.
Transfer soup (with all ingredients) to an oven-proof bowl or cast iron pot
Top with 1 or 2 slices of scamorza cheese, some croutons and chopped parsley
Turn on Broiler and let the top of the soup broil until the cheese melts without burning croutons! (Croutons could be added just before removing the pot from the oven, to prevent burning)

Chef Fabrizio Facchini is a member of the Chefs’ Alliance and specializes in wood-fired, Italian-inspired dishes at his restaurant.

The post Pasta Fagioli first appeared on Camellia Brand.

Instant Pot Navy Beans

Amanda Ladner — Sun, 20 Aug 2017 16:36:17 +0000

Ingredients:

2 tablespoons olive oil
3 links smoked sausage, (cut into bite size pieces)
¼ onion, diced
½ green bell pepper, diced
1 (1-pound) package Camellia Navy Beans

1 handful parsley, roughly chopped
4 cups water
1 quart organic chicken stock
Slap Ya Mama seasoning, to taste
Smoked paprika, to taste
Garlic powder, to taste

Directions:

Press the SAUTE button on Instant Pot and add olive oil.
Once heated, add sausage and brown on both sides, stirring often, about 10 minutes/
Push browned sausage to one side and add onion and bell pepper. Stir and cook until glistening, about 5-8 minutes, then stir sausage, onions and bell peppers together.
Add beans, chicken stock and water and stir.
Place lid on and lock and seal.
Set PRESSURE COOKER option on high for 1 hour and 5 minutes.
When done, carefully unlock seal valve to remove pressure, then open lid and stir contents.
Add smoked paprika, Slap Ya Mama seasoning and garlic powder to taste.
Cook, uncovered, on BEANS/CHILI setting for an additional 15-20 minutes, stirring often to avoid sticking. (Temperatures may vary with different brands of pressure cooker.)
Serve over rice with a side of cornbread.

Angie Dumas is a Lifestyle & Food Blogger and Recipe Developer. Angie started out as a food writer doing restaurant reviews and now develops recipes for brands on her website. She loves creating new recipes, reviewing products, spending time with family, traveling and seeing the world!

The post Instant Pot Navy Beans first appeared on Camellia Brand.

New Orleans-Style Vegan Red Beans & Rice

user-submission — Fri, 23 Jun 2017 18:08:07 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans (rinsed, picked through, and soaked at least 10 hours)
2 cups celery, diced
1 yellow onion, diced
3 garlic cloves, diced
10 cups water
1 (4-inch) strip of kombu
4 bay leaves
2 tsp dried thyme
1-2 vegetable bouillon cubes
3 tsp smoked paprika
1 tsp liquid smoke, more to taste if you like
1 tsp cajun seasoning (more if yours doesn’t have salt already)
2 cups rice (Any kind. My favorite is medium-grain brown rice.)
4 Field Roast (vegan) Smoked Apple Sage or Italian sausages, sliced
1 cup parsley, chopped

Directions:

Heat a couple of tablespoons of oil in a heavy bottomed pot. If you’re oil-free, warm some water to sauté.
Add the celery, onion, and garlic, and sauté for a couple of minutes. Add a pinch of salt in there, too.
Add the beans, followed by 10 cups of water.
Bring to a boil, then add the kombu, bay leaves, and thyme.
Reduce to medium low heat to simmer for about 45 minutes. Check halfway through to skim off any foam that may form on the top.
While the beans are cooking, make your rice by following the package instructions (brown and white have different instructions).
This is also a good time to fry your vegan Field Roast sausage in a couple of tablespoons of oil.
When the beans have finished cooking (taste a bean to make sure), remove them from the heat, and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
Add another bouillon cube if you want it saltier (I usually do 2 cubes).
Stir in the vegan sausage.
Serve over rice, and garnish with parsley.

Jenné Claiborne of Sweet Potato Soul is a vegan lifestyle blogger who shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips. Photo credit: Jenné Claiborne

The post New Orleans-Style Vegan Red Beans & Rice first appeared on Camellia Brand.

K-Paul’s Famous Butter Beans ‘That Make You Crazy’

user-submission — Wed, 05 Apr 2017 19:19:31 +0000

Ingredients:

1 (5 to 6-pound) domestic duckling, or stewing or roasting chicken, cut up
2 tablespoons Chef Paul Prudhomme’s Poultry Magic®
1 cup all-purpose flour
Chicken fat or vegetable oil
1 pound pork chops (3/4-inch thick)
1/2 pound lamb chops
1 1/2 tablespoons Chef Paul Prudhomme’s Meat Magic®
1/2 pound Chef Paul Prudhomme’s Tasso, cut into 1 inch squares (or substitute good smoked ham)
1 pound Chef Paul Prudhomme’s Regular Andouille (or substitute good smoked sausage), cut into 2 inch pieces
5 1/2 cups duck or chicken stock, or water
3/4 cup peeled and chopped whole tomatoes
4 cups chopped onions
3 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon minced garlic
1 pound Camellia Brand Large Lima Beans, soaked overnight
Hot cooked rice (preferably converted)

Directions:

Remove visible fat from duck (or chicken) and sprinkle evenly with 1 tablespoon Poultry Magic®, patting it in. In a paper bag, mix flour with 1 tablespoon Poultry Magic®. Dredge duck pieces in the flour. Shake off excess. Put remaining flour aside.
Heat 3/4-inch chicken fat in a large skillet to 350°. Fry the duck (skin side down and large pieces first) in the hot oil until brown, 3-6 minutes per side. Be sure oil stays at 350°. Drain on paper towels, Set aside skillet with oil.
Place the duck pieces in a large ungreased roasting pan. Bake at 375° until tender, about 40 minutes.
Meantime, season the pork and lamb chops with 1 1/2 teaspoons Meat Magic®. Dredge in the reserved seasoned flour. Reheat the oil to 350°. Brown the pork, lamb, ham (if used) and andouille, about 2 minutes per side. Drain on paper towels and set aside.
When the duck is tender, remove pan and stir to loosen any sediment sticking to the pan bottom. Add the stock, tomatoes, onions, bell peppers, celery, garlic and 1 tablespoon Meat Magic® to the pan. Stir well. Add the drained beans, pork, lamb, tasso and andouille; stir until well mixed and most of the beans are in the liquid. Return to oven and continue baking until the beans and the duck are tender, about 1 1/2 hours, stirring every 15 minutes or so, and more often toward the end of cooking time. Adjust seasoning with Meat Magic®. Serve immediately with rice.

K-Paul’s Butter Beans are a favorite dish of New Orleans’ French Quarter Festival. Original recipe from K-Paul’s Louisiana Kitchen.

The post K-Paul’s Famous Butter Beans ‘That Make You Crazy’ first appeared on Camellia Brand.

Dorothy’s Delicious Baby Lima Beans or Green Baby Lima Beans

Aimee Bussells — Tue, 01 Nov 2016 15:53:35 +0000

Ingredients:

1 (1-pound) package Camellia Brand Baby Lima Beans or Camellia Brand Green Baby Lima Beans
1 cup chopped onion
10 cups water
1 tablespoon butter or olive oil (optional)
Salt to taste
1 toe garlic, chopped (optional)
1 tablespoon chopped parsley (optional)
1/2 pound ham or seasoning meat (if bacon is used for seasoning, brown before adding)

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Cover beans with water, add meat, simmer about 1 hour.
Sauté onion, garlic, parsley in butter or olive oil.
Add vegetables to beans and cook 1/2 hour, or until tender.

The post Dorothy’s Delicious Baby Lima Beans or Green Baby Lima Beans first appeared on Camellia Brand.

Slow Cooker Beef & Black Bean Chili

Aimee Bussells — Wed, 19 Oct 2016 19:49:09 +0000

Ingredients:

2 1/2 pounds ground beef or turkey
1 large onion, chopped fine
2 Poblano chilies, seeded, chopped fine
1 jalapeño pepper, seeded, minced
1 1/2 tablespoons chipotle chile powder
2 tablespoons ground cumin
4 large cloves garlic, chopped
1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
1 pound Camellia Brand Black Beans, rinsed and sorted
2 cups beef broth
Salt to taste
Assorted toppings: shredded cheese, sour cream, and chopped green onions

Directions:

Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
Drain meat.
To a large slow cooker, add the meat, onion, Poblano peppers, jalapeño pepper, chipotle chile powder, cumin, garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and beef broth. Stir to combine.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender.
Season with salt to taste. Serve with assorted toppings.

Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.

The post Slow Cooker Beef & Black Bean Chili first appeared on Camellia Brand.

Balsamic Caramelized Onion Hummus

Julie Koppman — Wed, 06 Jul 2016 14:35:09 +0000

Ingredients:

2 teaspoons olive oil
2 medium yellow onions, thinly sliced
pinch of salt
1 1/2 teaspoons brown sugar, divided
1/4 cup + 1 tablespoon balsamic vinegar, divided
2 cups prepared Hummus

Directions:

Heat oil in a large nonstick skillet over medium heat. Add onions, stir to coat with oil, and cook for 5 minutes. Add a pinch of salt.
Spread onions evenly in the skillet and cook for 25 minutes, stirring every few minutes, until onions are softened.
Add 1 teaspoon brown sugar and 1 tablespoon balsamic vinegar to the skillet, stir to coat all, and cook for an additional minute or two. Remove from heat. Reserve a small amount of caramelized onions for topping the hummus, and add the rest to the bowl of a food processor or blender.
To make a balsamic reduction, add 1/4 cup balsamic vinegar to a small saucepan, bring to a boil, and simmer for a few minutes until reduced to a thick, syrupy liquid. Remove from heat and set aside.
Add prepared hummus and 1/2 teaspoon brown sugar to the caramelized onions in food processor or blender, and blend until smooth.
Serve hummus topped with reserved caramelized onions and a drizzle of balsamic reduction, along with crackers, crudités, and pita chips.

The post Balsamic Caramelized Onion Hummus 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.

The post New Orleans-Style Red Beans & Rice first appeared on Camellia Brand.

New Year’s Day Blackeye Pea One-Pot Meal

Aimee Bussells — Fri, 19 Dec 2014 21:22:38 +0000

Ingredients:

2 pounds Camellia Brand Blackeye Peas, soaked overnight
3 tablespoons olive oil
1 large onion, coarsely chopped
4 tablespoons finely chopped garlic
1 pound ground turkey
1 pound lean ground pork
2 tablespoons Worcestershire sauce
Creole seasoning
1 to 1 1/2 tablespoons dried basil
1/4 cupred or white wine
2 cups cooked brown or white long-grain rice
Buttermilk biscuits for serving

Directions:

Rinse and drain beans twice. Set aside.
Add olive oil to a skillet over medium-high heat.
Add 1/3 of onion and 1 tablespoon of garlic, and sauté until the onion is translucent, about 4 minutes.
Add ground turkey and ground pork to skillet. Reduce heat to medium, and cook until meat is thoroughly browned, about 15 minutes, stirring occasionally.
Add blackeye peas to a large Dutch oven, preferably cast iron, and cover with 2 1/2 inches of water.
To the large Dutch oven, add meat mixture, remaining onion and garlic, Worcestershire, Creole seasoning to taste, basil, wine and rice.
Bring to a boil, reduce heat to medium, and simmer until peas are soft, about 1 1/2 to 2 hours, stirring occasionally. Add additional water if necessary.
Serve with buttermilk biscuits.

The post New Year’s Day Blackeye Pea One-Pot Meal first appeared on Camellia Brand.

Camellia’s Shrimp, Andouille and White Bean Cassoulet

Aimee Bussells — Fri, 12 Dec 2014 19:39:15 +0000

Ingredients:

1 (1-pound) Camellia Brand Navy (Pea) Beans soaked overnight
5 bay leaves, in all
Creole seasoning
3 tablespoons olive oil
1 pound Andouille sausage, cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)
1 medium onion, diced
4 ribs celery, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 (28-ounce) can whole peeled Roma tomatoes
3 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
1 bunch green onions, chopped
3 cups low sodium chicken broth
3 cups Panko breadcrumbs
1 1/2 cups shredded Parmesan
1 tablespoon fresh oregano or thyme leaves (no stems)
3 tablespoons olive oil
Salt and pepper
2 pounds medium Gulf shrimp, peeled and deveined
Hot French bread

Directions:

Add the navy beans, three bay leaves, and Creole seasoning to taste to a large saucepot. Add enough water to cover the beans by 3 inches. Bring to a boil and cook, adding additional water as necessary, until beans are soft, about 1 hour. Drain and set aside.
Heat the olive oil in a Dutch oven, preferably cast iron, over medium-high heat. Add the Andouille and cook until brown, about 10 minutes. Add the onion, celery, garlic, oregano, and Creole seasoning to taste; cook until the vegetables are tender and translucent, about 7 minutes.
Crush the tomatoes with your hands over the contents of the Dutch oven before adding them to the pot. Add the 2 remaining bay leaves, Worcestershire, reserved navy beans, thyme, and green onions. Add the chicken broth, and bring to a boil. Reduce the heat to medium-low and simmer until the beans have absorbed the broth, 15 to 20 minutes.
Meanwhile set a low broiler. Combine the Panko, Parmesan, oregano or thyme leaves, olive oil, and salt and pepper to taste. Set aside.
Add shrimp to Dutch oven, and cook until thoroughly pink, 8 to 10 minutes. Top with Panko mixture. Place under broiler and cook until lightly golden, 2 to 3 minutes.
Alternatively, the cassoulets may be broiled and served in individual ramekins.

The post Camellia’s Shrimp, Andouille and White Bean Cassoulet first appeared on Camellia Brand.

Butter Beans with Pickled Pork or Smoked Ham Hocks

Aimee Bussells — Sun, 10 Aug 2014 20:56:50 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
2 tablespoons vegetable oil
1 pound pickled pork or smoked ham hocks
1 large onion, chopped
4 cloves garlic, chopped
2 quarts water
2 bay leaves
Salt, pepper and hot sauce, to taste
Hot cooked rice
Hot buttered French bread

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Heat oil in a large pot over medium-high heat. If using pickled pork, add to pot; sauté 5 minutes or until browned.
Add onions and garlic; sauté 5-10 minutes. Add 2 quarts water, bay leaves, and if using, smoked ham hocks. Bring to a boil.
Add beans and stir well. Return to a low boil; cover, reduce heat to low and simmer 2 to 2 1/2 hours, or until beans are soft and creamy, stirring occasionally.
Adjust seasonings to taste with salt, pepper and hot sauce. Serve over hot cooked rice with buttered French bread.

The post Butter Beans with Pickled Pork or Smoked Ham Hocks first appeared on Camellia Brand.

Mom’s 3-Bean Soup

user-submission — Thu, 06 Sep 2012 13:53:00 +0000

Ingredients:

6 cloves garlic
2 large cans of stewed tomatoes
Water
1 1/2 cups cooked black beans
1 1/2 cups cooked pinto beans
1 1/2 cups cooked kidney beans
1 chopped onion
6 chopped carrots
6-8 stalks celery, chopped
1 bunch of cilantro
1 lime, cut into slices

Directions:

Combine garlic and stewed tomatoes in a blender or food processor and blend until smooth. Add mixture to a large stock pot.
Add rest of ingredients (except cilantro and lime) to pot, and cover all with water.
Cook over medium-high heat for 1 hour; add seasonings to taste.
Serve with cilantro and lime slices.

The post Mom’s 3-Bean Soup first appeared on Camellia Brand.

Ana’s Brazilian Black Beans (Mild Feijoada)

user-submission — Thu, 06 Sep 2012 13:46:06 +0000

Ingredients:

1 (1-pound) bag Camellia Brand Black Beans
1 sausage link, sliced
1 pound turkey or pork tasso, chopped
1 bay leaf
1 onion, chopped
5 garlic cloves, minced
Olive oil
Ground black pepper
Salt
Chopped fresh cilantro, optional

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to a large pot, and add enough water to cover beans. Bring to a boil, and cook for 30 minutes.
Add sausage, tasso and bay leaf to beans. Reduce heat to a simmer, and cook for 1 hour. Add water if needed. (Beans should always be covered by water while cooking.)
In a separate pot or skillet, sauté onion and garlic in olive oil.
Add some beans to the onion and garlic mixture to meld the flavors; then pour all back into the pot of beans and stir. Season beans with black pepper to taste.
Cook 30 minutes more. Mash beans against the side of the pot to make creamier. Add salt to taste.
If desired, stir in chopped fresh cilantro right before serving.
Serving suggestions: serve with rice, sliced fresh oranges and collard greens.

The post Ana’s Brazilian Black Beans (Mild Feijoada) first appeared on Camellia Brand.

Richard’s Radical Black Bean Soup

Aimee Bussells — Wed, 05 Sep 2012 23:51:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Black Beans
8-10 cups water
1 small onion, chopped
4 tablespoons chopped celery
4 cloves, whole
1 pound ham or seasoning meat
1 teaspoon Worcestershire sauce
2 tablespoons cooking sherry
4 teaspoons lemon juice
Salt and pepper to taste
1 hard-boiled egg, sliced
1 lemon, sliced

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Transfer beans to a stockpot and cover with water. Add onion, celery, cloves and seasoning meat.
Cook over low heat for 2 hours, or until beans are very tender, adding hot water as needed.
Working in batches, carefully puree beans in a blender or food processor, adding pureed beans back to stockpot.
Add Worcestershire sauce, sherry, lemon juice, salt and pepper.
Reheat, thinning with additional water if necessary.
Serve with thin slices of lemon and egg.

The post Richard’s Radical Black Bean Soup first appeared on Camellia Brand.

Black Bean Burgers

Aimee Bussells — Wed, 05 Sep 2012 23:49:22 +0000

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.

Lima Bean Curry

Aimee Bussells — Sat, 11 Aug 2012 21:35:01 +0000

Ingredients:

1 cup Camellia Brand Large Lima Beans or Baby Lima Beans
1 teaspoon oil
1 onion, finely chopped
1 green chili pepper, chopped
1 teaspoon ginger-garlic paste
2 tomatoes, pureed
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon coriander or dhania powder
1/4 teaspoon channa masala or chicken masala seasoning
Coriander leaves for garnish
1/4 teaspoon ghee

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a saucepan, cover beans with water, and bring to a boil. Reduce to a simmer, and cook until beans are tender. Drain beans, reserving cooking liquid, and set both aside.
Heat oil in a saucepan. Cook onions and green chili until onions are translucent.
Add ginger-garlic paste to saucepan, and stir until well-blended.
Add tomatoes and cook for 5 minutes.
Add turmeric, chili powder, coriander or dhania powder, channa masala or chicken masala seasoning and sauté for one minute.
Add cooked beans and reserved cooking liquid.
Simmer 5-10 minutes, or until well blended. Garnish with coriander leaves and ghee.

The post Lima Bean Curry first appeared on Camellia Brand.

Senate Bean Soup

Aimee Bussells — Fri, 10 Aug 2012 17:27:29 +0000

Ingredients:

1 (2-pound) package Camellia Brand Navy Beans
4 quarts hot water
1 (1/2-pound) smoked ham hock
1 onion, chopped
2 tablespoons butter
Salt and pepper to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large pot with hot water.
Add ham hock to pot. Cover and simmer approximately three hours, stirring occasionally.
Remove ham hock, and set aside to cool. Dice meat and return to soup.
In a skillet, sauté onion in butter. Add cooked onions to pot.
Bring soup to a boil, and season with salt and pepper.

This recipe is adapted from the Famous Senate Restaurant Bean Soup.

The post Senate Bean Soup first appeared on Camellia Brand.

Hoppin’ John

Aimee Bussells — Fri, 10 Aug 2012 17:03:24 +0000

Ingredients:

1 pound Camellia Brand Blackeye Peas
2 tablespoons vegetable oil
1 large onion, chopped
1 large ripe tomato, seeded and chopped
2 cloves garlic, minced
4 cups lightly salted water or chicken broth
2 large ham hocks
2 bay leaves
1 teaspoon dried oregano
2 cups uncooked long-grain white rice
1 cup chopped green onions
Salt, pepper and/or hot sauce, to taste

Directions:

Rinse and sort peas. (Optional: Soak peas using your preferred method.)
Heat oil in a large pot over medium-high heat. Add onions; sauté 5 minutes. Add tomato and garlic; sauté an additional 5 minutes.
Add water or broth, ham hocks, bay leaves and oregano; bring to a boil. Add blackeye peas; stir well. Return to a low boil; cover with lid, reduce heat to low, and simmer 1½ to 2 hours or until the peas are tender, stirring occasionally.
Remove ham hocks, pick meat from bones, chop and return to the pot; discard bones, skin and other unwanted items. Remove bay leaves and discard.
Add rice to pot, cover and simmer an additional 25 minutes or until the rice is tender. Add green onions; stir well. Adjust seasonings to taste.

The post Hoppin’ John 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.

Paisa Pinto Beans (Frijoles Paisas)

Aimee Bussells — Fri, 10 Aug 2012 16:30:59 +0000

Ingredients:

3 cups dry Camellia Brand Pinto Beans
½ pound ham hocks
4 cups water
1 green plantain, cut into 1/4-inch pieces
1 cup shredded carrots
Salt to taste

Guiso (seasoning)

3 tablespoons vegetable oil
1 tablespoon chopped onions
1 1/2 cups diced tomatoes
1/2 cup chopped scallions
1/4 teaspoon salt
1 clove garlic, minced
1/4 cup chopped cilantro
1/4 teaspoon ground cumin

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large pot and add water and ham hocks. Bring beans to a boil, cover pot and reduce heat. Allow beans to cook until almost tender, approximately 2 hours.
While beans are cooking, prepare the guiso. In a large skillet, heat vegetable oil over medium heat, add onions, tomatoes, scallions, salt, garlic, cilantro and ground cumin, and cook for 10 to 15 minutes.
When beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.

The post Paisa Pinto Beans (Frijoles Paisas) 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.

LH’s Savory Lentils

Aimee Bussells — Fri, 03 Aug 2012 16:13:21 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lentils
1 quart cold water
2 teaspoons salt
1 large onion, chopped finely
1/2 cup olive oil or bacon fat
A few drops of your favorite hot sauce

Directions:

Rinse and sort lentils.
Cover lentils with water, and simmer in covered pan for 45 minutes to 1 hour, or until tender but not broken.
Drain lentils and return 1 cup of the cooking liquid to them, or if necessary, add enough water to the liquid to make 1 cup.
Cook onion for a few minutes in olive oil or bacon fat.
Add onions to the lentils, cook for about 15 minutes, and stir gently so lentils are not broken.
Add a few drops of hot sauce and/or salt if needed.

The post LH’s Savory Lentils first appeared on Camellia Brand.

Garbanzo Hot Pot

Aimee Bussells — Fri, 03 Aug 2012 16:02:30 +0000

Ingredients:

1 large yellow onion, chopped
1/2 tablespoon olive oil
1/2 teaspoon salt
2/3 cup uncooked bulgur
1 ½ cups cooked Camellia Brand Garbanzo Beans
4 cups vegetable stock
3/4 cup orange juice
1 1/2 cups chopped cauliflower
2 cups kale or Swiss chard, de-stemmed and cut into thin ribbons
Olive oil for finishing drizzle (optional)
Red onion, chopped (optional)

Directions:

In a large pot over medium-high heat, sauté onions in olive oil and salt until they start to soften. Stir in bulgur, garbanzos and vegetable stock. Bring to a simmer and cook for 5-10 minutes, until the mixture starts to thicken.
Simmer until bulgur is cooked through; then add orange juice.
Add cauliflower and kale to pot; simmer a few minutes, until cauliflower is just tender. If mixture is too thick, thin with additional water or stock.
Salt to taste.
Serve garnished with a drizzle of olive oil and chopped red onion.

The post Garbanzo Hot Pot 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.

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.

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.

Lentil Loaf

Aimee Bussells — Fri, 03 Aug 2012 15:37:45 +0000

Ingredients:

2 cups Camellia Brand Lentils, rinsed and dried
1 bay leaf
8 cups water
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread crumbs
1 egg, beaten
½ teaspoon dried basil
1 medium onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon dried tarragon
Salt and pepper to taste
3 tablespoons tomato paste or tomato sauce

Directions:

Rinse and sort lentils.
Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 minutes.
Combine bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
Preheat oven to 350°F. Transfer lentils to a large mixing bowl. Add bulgur and remaining ingredients except tomato paste or sauce. Mix well until thoroughly combined.
Pat mixture into a 9-inch loaf pan. Bake for 40 minutes until firm but not dry.
During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 minutes.
Cut into slices and serve warm.

The post Lentil Loaf first appeared on Camellia Brand.

Bessie’s Best New Year Blackeyes

Aimee Bussells — Fri, 03 Aug 2012 15:32:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
6-8 cups water
1/2 pound seasoning meat
1 tablespoon butter or olive oil
1 large onion, chopped
1 toe garlic, chopped
1/2 teaspoon thyme
1 pinch sage (optional)
Salt to taste

Directions:

Rinse and sort peas. In a large pot, cover peas with water and add seasoning meat. Bring to boil, lower heat and simmer for about 1 hour.
In a skillet over medium heat, sauté onion and garlic in butter or olive oil. Add to pot and cook 1/2 hour, or until peas are soft.
Add thyme and sage and season to taste. Serve over hot cooked rice.

The post Bessie’s Best New Year Blackeyes first appeared on Camellia Brand.

Slow Cooker Spicy Blackeye Peas

Aimee Bussells — Fri, 03 Aug 2012 15:26:45 +0000

Ingredients:

6 cups water
1 cube chicken bouillon
1 (1-pound) package Camellia Brand Blackeye Peas
1 cup diced onion
1 cup diced celery
2 cloves garlic, diced
1 cup diced red bell pepper
1 jalapeño pepper, seeded and minced
8 ounces diced ham
4 slices bacon, cooked and chopped
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
Salt and black pepper to taste

Directions:

Rinse and sort peas.
Pour water into a slow cooker, add bouillon cube, and stir to dissolve.
Add blackeye peas, onion, celery, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper and cumin; stir to combine.
Cook on low for 6 to 8 hours, or until peas are tender. Add salt and pepper to taste.

The post Slow Cooker Spicy Blackeye Peas 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.

The post Blackeye Peas and Spinach 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.

Grace’s Green Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 21:09:43 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Split Peas
1/4 pound seasoning meat or ham
6 cups water
1 large onion, chopped
4 carrots, chopped
1/2 cup chopped celery tops
1 toe garlic, chopped
1 large bay leaf
Salt and pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat, vegetables and seasonings. Simmer 2 to 2 1/2 hours until tender. Add water as needed to desired consistency.
Pass peas through sieve or blender.

The post Grace’s Green Split Pea Soup first appeared on Camellia Brand.

Lady Peas with Salt Pork and Rice

Aimee Bussells — Thu, 02 Aug 2012 19:10:50 +0000

Ingredients:

1/4 pound lean salt pork, rinsed and patted dry, or 1/4 pound lean bacon
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (1-pound) package Camellia Brand Lady Cream Peas
6 cups no-sodium chicken broth
1/4 cup sliced scallions, with green tops thinly sliced

Directions:

Rinse and sort peas.
Discard any skin on salt pork.
Cut salt pork or bacon into 1/3-inch pieces, and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered, and salt pork or bacon is crisp and golden, about 6-8 minutes.
Transfer salt pork or bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon fat, and cook onions in fat over moderate heat until softened.
Add garlic and cook, stirring for 1 minute.
Stir in peas and broth, and simmer uncovered until peas are tender, about 1 hour.
Stir in scallions and salt and pepper, to taste.
Serve over rice, and sprinkle with salt pork or crumbled bacon.

The post Lady Peas with Salt Pork and Rice first appeared on Camellia Brand.

Slow Cooker Vegetarian Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 18:34:18 +0000

Ingredients:

2 cups dry Camellia Brand Green Split Peas
8 cups water or vegetable broth
3 vegetarian bouillon cubes
2 cups chopped potatoes
2 cups chopped celery
2 carrots, sliced
1 cup diced onion
2 cloves garlic, minced
1 1/2 teaspoons dry mustard
1 1/2 teaspoons cumin
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
3-4 bay leaves
Salt and pepper to taste

Directions:

Rinse and sort peas.
Combine all ingredients in a slow cooker.
Cover and cook on low for at least 4 hours, or until peas are soft.
Remove bay leaves before serving.

The post Slow Cooker Vegetarian Split Pea Soup first appeared on Camellia Brand.

Sawyer’s Yellow Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 18:26:32 +0000

Ingredients:

1 (1-pound) package Camellia Brand Yellow Split Peas
1/4 pound seasoning meat or ham, chopped
6 cups water (or substitute with broth, stock or milk)
1 large onion, chopped
4 carrots, peeled and chopped
1/2 cup celery tops, chopped
1 toe garlic, chopped
1 large bay leaf
Salt and pepper, to taste

Directions:

Rinse and sort peas.
Cover peas with water, add meat, vegetables and seasonings. Simmer 2 to 2 1/2 hours until tender.
Add water as necessary to desired consistency.
To make it creamier, scoop some cooked peas and pass through sieve or blender, then return to soup.

Serving Suggestions

For a richer soup, use milk instead of water to adjust consistency.
For a creamy sauce, replace water with milk and use as a topping on fresh vegetables such as yellow squash, green beans, or asparagus.
To thicken consistency of soup or sauce, add bread crumbs and/or grated sharp cheddar cheese.

The post Sawyer’s Yellow Split Pea Soup first appeared on Camellia Brand.

Vegan Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 17:59:55 +0000

Ingredients:

1 tablespoon extra virgin olive oil
1 carrot, chopped
1 stalk celery, chopped
1 cup chopped onion
1 teaspoon curry powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 cup dry Camellia Brand Yellow Split Peas
4 cups water or milk
Salt to taste

Directions:

Rinse and sort peas.
Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and spices for about 5 minutes.
Add the water, peas and salt.
Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.

The post Vegan Split Pea Soup first appeared on Camellia Brand.

Yellow Split Pea & Butternut Squash Stew

Aimee Bussells — Thu, 02 Aug 2012 17:53:49 +0000

Ingredients:

1 cup diced onion
1 cup chopped carrots
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons coconut oil
1 1/2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 1/2 cups butternut squash (or sweet potato or yam), cubed
2 cups dry Camellia Brand Yellow Split Peas
4 cups vegetable broth
1 teaspoon salt

Directions:

Rinse and sort peas.
Dice onion, chop carrots, mince garlic and ginger, and chop butternut squash/sweet potatoes.
In a large pot over medium heat, sauté onion, carrots, garlic and ginger in coconut oil until onion is softened and transparent. Add curry powder, turmeric, cumin and ground cinnamon, and continue cooking 1-2 minutes.
Add butternut squash, split peas and vegetable broth, and bring to a boil.
Reduce heat to simmer, cook partially covered 45 minutes to an hour, until split peas are softened and broken down almost completely.
Serve as a soup, or over a bed of greens or rice.

The post Yellow Split Pea & Butternut Squash Stew first appeared on Camellia Brand.

Patricia’s Perfect Field Peas

Aimee Bussells — Thu, 02 Aug 2012 17:47:31 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas
1/2 pound seasoning meat or 1/4 pound butter
10 cups water
1 teaspoon butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1 1/2 teaspoons of your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
Salt
Coarse ground pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat or butter, simmer about 1 hour.
Saute onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft.
Salt and pepper to taste.

The post Patricia’s Perfect Field Peas 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.

Clayton’s Crowder Peas

Aimee Bussells — Thu, 02 Aug 2012 17:37:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Crowder Peas
1/2 pound seasoning meat or 1/4 pound butter
10 cups water
1 teaspoon butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1 1/2 teaspoons your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
Salt
Coarse ground pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat or butter, simmer about 1 hour.
Sauté onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft.
Salt and pepper to taste.

The post Clayton’s Crowder Peas 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.

The post Crowder Peas Succotash first appeared on Camellia Brand.

Crowder Peas and Okra

Aimee Bussells — Thu, 02 Aug 2012 21:09:58 +0000

Ingredients:

1 (1-pound) package Camellia Brand Crowder Peas
1 clove garlic, minced
1 cup chopped onion
8 cups water or broth
Small pod of fresh okra or sliced, frozen okra
Salt and pepper

Directions:

Rinse and sort peas.
Put peas in water or broth, bring to a boil, and reduce heat to medium.
Add onion and garlic. Simmer for 1 1/2 hours.
When peas are tender, season with salt and pepper to taste.
Lay small pod of okra or sliced, frozen okra on top of peas. Cover and simmer until okra is heated through.

The post Crowder Peas and Okra first appeared on Camellia Brand.

Lil’ Auntie’s Lady Cream Peas

Aimee Bussells — Thu, 02 Aug 2012 16:41:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lady Cream Peas
1/2 pound seasoning meat or 1/4 pound butter
10 cups water
1 teaspoon butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1 1/2 teaspoons your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
Salt
Coarse ground pepper

Directions:

Rinse and sort peas. (Optional: Soak peas using your preferred method.)
Cover peas with water, add meat or butter, simmer about 1 hour.
Saute onion and garlic in butter or olive oil, add to pot with remaining ingredients, and cook 1/2 hour or until soft.
Salt and pepper to taste.

The post Lil’ Auntie’s Lady Cream Peas first appeared on Camellia Brand.

Elizabeth’s Perfectly Pink BBQ Beans

Aimee Bussells — Thu, 02 Aug 2012 16:25:01 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pink Beans
8-10 cups cold water
1/2 pound salt pork or ham hock
2 1/2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon sugar
2 tablespoons molasses
1 medium onion, chopped

Directions:

Rinse and sort beans.
In a large heavy pot, cover beans with water, and add salt pork or ham hock. Bring to a boil; reduce heat and simmer for 1 hour.
Add remaining seasonings, and simmer until beans are tender. Add additional water as necessary.

The post Elizabeth’s Perfectly Pink BBQ Beans first appeared on Camellia Brand.

Navy Bean Bacon Chowder

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

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:

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

The post Navy Bean Bacon Chowder 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.

Baby Lima Beans with Italian Sausage

Aimee Bussells — Thu, 02 Aug 2012 15:12:30 +0000

Ingredients:

½ pound Italian sausage, crumbled
1 large onion, sliced
1 clove garlic, smashed
2 cups water
1 (1-pound) package Camellia Brand Baby Lima Beans
3/4 teaspoon ground cumin seed
1 hot red pepper, seeded and chopped
Salt and freshly ground black pepper

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place the sausage, onion, and garlic in a heavy casserole or saucepan and saute until light brown.
Add the water and bring to a boil.
Add the beans, cumin seed, and hot pepper and bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Season with salt and pepper.

The post Baby Lima Beans with Italian Sausage first appeared on Camellia Brand.

White Beans, Greens & Sun-Dried Tomato Crostini

Aimee Bussells — Fri, 22 Jun 2012 21:15:33 +0000

Ingredients:

1 cup Camellia Brand Great Northern Beans
4-6 cups water
1 large onion, chopped
12 whole garlic cloves, peeled
1/2 cup sun-dried tomatoes (not packed in oil)
1/2 cup nonfat plain yogurt
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
8 slices whole grain bread
Assorted greens, well rinsed and coarsely chopped

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large pot, cover beans with water. Add onion and 11 of the garlic cloves; bring to a boil. Reduce heat and simmer for about 1 hour, until beans are tender.
Drain beans, onions, and garlic, reserving bean liquid. Purée bean mixture in food processor, adding some reserved liquid if needed. Season with salt and pepper.
Chop sun-dried tomatoes, and soak for 20 minutes in reserved bean liquid to soften.
Drain tomatoes and fold into bean purée, along with yogurt. Season with salt, pepper, and red pepper.
To assemble, grill or toast bread slices, and rub each slice with a cut garlic clove.
Spread slices with purée and top with chopped greens.

The post White Beans, Greens & Sun-Dried Tomato Crostini first appeared on Camellia Brand.

Slow Cooker Baby Limas with Ham

Aimee Bussells — Fri, 22 Jun 2012 20:46:33 +0000

Ingredients:

1 (1-pound) package Camellia Brand Baby Lima Beans
2 medium onions, coarsely chopped
1 ham bone (optional: diced ham)
4 cups water, to cover
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon freshly ground black pepper
Dash cayenne pepper
Salt, to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to slow cooker and top with water, enough to just cover the beans. Stir in the chopped onions and add the ham bone and ham if using.
Cover and cook on high for 4 hours.
Add the Cajun or Creole seasoning, and black and cayenne peppers.
Cover and cook on low for 4 hours, or until very tender.

The post Slow Cooker Baby Limas with Ham first appeared on Camellia Brand.

Western Lima Beans

Aimee Bussells — Thu, 21 Jun 2012 21:42:49 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1/2 pound ground beef
1 medium onion, finely chopped
2 (15-ounce) cans or 1 (30-ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon poultry seasoning
1/2 cup reserved bean liquid
1 1/2 teaspoons salt

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to large, heavy pot and cover with water. Bring to a boil; reduce heat and simmer until beans are tender. Drain beans, reserving 1/2 cup of bean liquid. Set both aside.
In a skillet, brown ground beef and chopped onion. Add remaining ingredients to skillet, and stir well. Preheat oven to 350ºF.
Place cooked beans in the bottom of a casserole dish, and cover beans with beef and onion mixture.
Bake casserole at 350ºF for 30 to 35 minutes.

The post Western Lima 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.

Marjorie’s Marvelous Large Lima (Large Butter) Beans

Aimee Bussells — Thu, 21 Jun 2012 21:18:02 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1/2 pound ham or seasoning meat
1 large onion, chopped
1 toe garlic, chopped
1 tablespoon chopped parsley
1 tablespoon chopped celery
6 cups water
1 large bay leaf
Salt and pepper to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a heavy skillet over low heat, cook ham or seasoning meat for 10-12 minutes; this will render the meat and create the grease needed for Step 3. Remove ham or seasoning meat, and set aside.
In skillet grease, sauté onion, garlic, parsley and celery.
In large heavy pot, cover beans with water and bring to a boil. Reduce heat to a simmer, and add sautéed vegetables, ham or seasoning meat, and bay leaf to pot. Simmer for 1 1/2 hours, or until beans are tender, stirring occasionally. Add water as necessary.
Remove bay leaf, add salt and pepper to taste and serve.

The post Marjorie’s Marvelous Large Lima (Large Butter) Beans first appeared on Camellia Brand.

Bean Soup with Pasta (Pasta e Fagioli)

Aimee Bussells — Thu, 21 Jun 2012 21:09:41 +0000

Ingredients:

5 cups water
1 ¼ cups Camellia Brand Great Northern Beans
1 onion, chopped
1 tomato, chopped
2 celery stalks, sliced
2 cloves garlic, chopped
1/4 pound salt pork, chopped
2 teaspoons instant beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup uncooked Dagostino Birdseye Pasta
Grated Parmesan cheese

Directions:

Rinse and sort beans.
In a Dutch oven, bring water and beans to a boil for 2 minutes. Remove from heat; cover and let stand 1 hour.
Add next seven ingredients to beans. Bring to a boil, then reduce heat, cover, and simmer until beans are tender, about 2 hours.
Add salt and pasta; stir. Cover and simmer until pasta is tender, about 10 – 15 minutes.
Serve sprinkled with cheese.

The post Bean Soup with Pasta (Pasta e Fagioli) first appeared on Camellia Brand.

Camellia’s Famous New Orleans-Style White Beans

Aimee Bussells — Thu, 21 Jun 2012 20:54:13 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
8-10 cups water
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1/2 pound ham or seasoning meat, chopped
Salt and pepper to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In large pot, cover beans with water and bring to a boil.
Meanwhile, in a skillet, heat oil and cook onion, garlic, and ham or seasoning meat. Add contents of skillet to beans in pot, and simmer for 2 hours or until beans are tender. Add more water if needed.
Add salt and pepper to taste. Serve with hot cooked rice, and if desired, top with sautéed shrimp.

The post Camellia’s Famous New Orleans-Style White Beans 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.

The post Vegetarian Louisiana-Style Red Beans and Rice first appeared on Camellia Brand.

Slow Cooker Hearty Bean, Beef & Sausage Chili

Aimee Bussells — Thu, 21 Jun 2012 18:29:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound hot sausage, sliced
½ pound lean ground beef
1 yellow onion, finely chopped
3 celery stalks, finely chopped
2 (14.5-ounce) cans or 1 (29-ounce) can diced tomatoes
2 tablespoons chili powder
2 tablespoons minced garlic
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 tablespoon sugar
1 teaspoon ground black pepper
Salt to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Brown ground beef and sausage in a skillet for about 10 minutes. With a slotted spoon, remove cooked ground beef and sausage to a plate and set aside.
Add onion and celery to skillet and sauté in beef drippings.
Add browned beef, sausage, sautéed mixture, and remaining ingredients to slow cooker and mix well.
Turn the slow cooker to high and bring chili to a boil. Reduce heat to low and slow-cook for a minimum of 12 hours, stirring every 4 hours.
Add salt to taste.

The post Slow Cooker Hearty Bean, Beef & Sausage Chili first appeared on Camellia Brand.

Slow Cooker Hearty Chili

Aimee Bussells — Thu, 21 Jun 2012 17:10:26 +0000

Ingredients:

½ pound of Camellia Brand Red Kidney Beans
1 pound lean ground beef
1 onion, chopped
2 teaspoons finely chopped garlic
1 (29-ounce) can or 2 (14.5-ounce) cans no-sodium diced tomatoes, undrained
3 teaspoons chili powder
¼ teaspoon black pepper
2 teaspoons cinnamon
1 teaspoon adobo seasoning
Salt to taste
1 cup shredded sharp Cheddar cheese

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Cook and drain beef.
Add all ingredients except cheese to slow cooker. Mix ingredients well.
Cook on low heat for 8 hours.
Add salt to taste. Top each bowl with shredded cheese.

The post Slow Cooker Hearty Chili first appeared on Camellia Brand.

Camellia Brand’s Famous Red Beans and Rice

Aimee Bussells — Wed, 13 Jun 2012 22:45:12 +0000

Ingredients:

1 (1-pound) package Camellia’s Red Beans
1 pound smoked sausage, sliced
8-10 cups water
1/4 stick of butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 toe garlic, chopped
1 bay leaf
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort red kidney beans. (Optional: Soak beans using your preferred method.)
In large heavy pot, cook sliced sausage for 5 minutes.
Add chopped seasoning blend and garlic to cooked sausage, along with 1/4 stick butter, and continue to cook until onions turn soft and clear.
Add beans, water, and bay leaf.
Bring to rolling boil for 30 minutes, stirring every 10 minutes.
Reduce heat, simmer for 1-2 hours, stirring occasionally, until beans are desired tenderness.
Add Cajun seasoning plus salt and pepper to taste.
Serve over hot cooked rice.

The post Camellia Brand’s Famous Red Beans and Rice first appeared on Camellia Brand.