pecans | Camellia Brand https://www.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Thu, 06 Jun 2024 21:57:02 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png pecans | Camellia Brand https://www.camelliabrand.com 32 32 Chocolate Zucchini Bread with Black Bean Aquafaba https://www.camelliabrand.com/recipes/chocolate-zucchini-bread-with-black-bean-aquafaba/ https://www.camelliabrand.com/recipes/chocolate-zucchini-bread-with-black-bean-aquafaba/#respond Mon, 20 Jul 2020 13:21:14 +0000 https://www.camelliabrand.com/?post_type=recipes&p=40348 Ingredients: , plus more for greasing the pan. Directions: Preheat oven to 350 degrees. Grease a loaf pan with butter read more ...

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Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing the pan.
  • 1 1/2 cups coarsely grated zucchini
  • 1 cup light brown sugar
  • 1/4 cup sunflower oil
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 cup chopped pecans
  • 1/2 teaspoon instant coffee granules
  • 6 tablespoons (3/8 cup) whipped black bean aquafaba

Directions:

  1. Preheat oven to 350 degrees. Grease a loaf pan with butter and set aside.
  2. In a colander, allow grated zucchini to drain for 15 minutes. Pat dry to remove any excess moisture.
  3. In a medium bowl, whisk together melted butter, brown sugar and oil until completely combined.
  4. In a separate large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon allspice, pecans and coffee granules.
  5. Fold the wet ingredients into the dry ingredients, working with about ⅓ at a time, until mixture is well combined.
  6. Fold in whipped black bean aquafaba, followed by grated zucchini. Mix well until completely incorporated.
  7. Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Store in an airtight container for up to 5 days.
The post Chocolate Zucchini Bread with Black Bean Aquafaba first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/chocolate-zucchini-bread-with-black-bean-aquafaba/feed/ 0 Sourdough Stuffing with White Beans https://www.camelliabrand.com/recipes/sourdough-stuffing-with-white-beans/ https://www.camelliabrand.com/recipes/sourdough-stuffing-with-white-beans/#respond Wed, 28 Nov 2018 22:40:16 +0000 https://www.camelliabrand.com/?post_type=recipes&p=45925 Ingredients: cut into 1-inch cubes (about 12 cups) (maple or sage flavored) diced diced chopped chopped chopped cooked melted and read more ...

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Ingredients:

  • 1 loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
  • 1 1/2 pounds breakfast sausage, (maple or sage flavored)
  • 4 celery stalks, diced
  • 1/2 yellow onion, diced
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 cup pecans, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots
  • 1 1/2 cups cooked Camellia Brand Great Northern Beans
  • 3 cups chicken broth
  • 3 large eggs
  • 1/2 cup salted butter, melted
  • Salt and pepper
  • Olive oil

Directions:

  1. Preheat oven to 350°.
  2. Place bread cubes on a rimmed baking sheet. Drizzle with a little olive oil, kosher salt, and black pepper, and toss to coat. Toast on the top rack of the oven for 10-15 minutes, until hardened and slightly golden brown. Set aside.
  3. Increase oven temperature to 400°.
  4. Add a drizzle of olive oil to a large skillet over medium heat. Add sausage, celery, and onion to skillet. Sauté until sausage is thoroughly cooked and vegetables have softened. Season with salt and pepper. Add chopped thyme and rosemary, and cook until fragrant, about 3-4 minutes. Remove from heat and set aside.
  5. In a large bowl, gently fold together toasted bread, sausage mixture, pecans, dried fruit, and beans. Generously season all with salt and pepper.
  6. In a separate bowl, whisk together broth and eggs. Pour one cup of liquid mixture over the stuffing mixture at a time, tossing after each addition. The bread cubes should be moist, not wet. Pour melted butter over all, and toss to coat.
  7. Spray a large casserole dish with olive oil, or rub with butter. Add stuffing mixture to dish, cover with aluminum foil, and bake for 30 minutes.
  8. Remove foil and continue to bake for an additional 15-20 minutes, uncovered.
The post Sourdough Stuffing with White Beans first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/sourdough-stuffing-with-white-beans/feed/ 0 Warm Wild Green Salad with Pecan Dressing https://www.camelliabrand.com/recipes/warm-wild-green-salad-with-pecan-dressing/ https://www.camelliabrand.com/recipes/warm-wild-green-salad-with-pecan-dressing/#respond Tue, 03 Jan 2017 16:58:55 +0000 http://www.camelliabrand.com/?post_type=recipes&p=31795 Ingredients: , minced             Directions: Wash greens and remove any hard stems. Stack leaves on read more ...

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Ingredients:

  • 1 pound turnip greens (or a mix of mustard greens, collards and/or kale)
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans

Directions:

  1. Wash greens and remove any hard stems.
  2. Stack leaves on top of one another, roll tightly the long way, and slice the roll into 1/4-inch thick strips.  Transfer sliced greens to a large glass or metal bowl and set aside.
  3. Combine garlic, vinegar, Dijon, honey, oil and salt in a nonstick skillet.  Heat over high until mixture comes to a boil.  Rapidly boil for 15 seconds, add the pecans and boil 30 seconds more.
  4. Pour the dressing over the greens, place the skillet over the bowl, and allow it to sit for 1 minute to slightly wilt the greens.  Toss salad with tongs.
  5. Serve alongside Golden Sautéed Catfish and Crowder Peas and Okra.
The post Warm Wild Green Salad with Pecan Dressing first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/warm-wild-green-salad-with-pecan-dressing/feed/ 0 Curt Guillory’s Cajun Hummus https://www.camelliabrand.com/recipes/curt-guillorys-cajun-hummus/ https://www.camelliabrand.com/recipes/curt-guillorys-cajun-hummus/#comments Wed, 09 Dec 2015 20:33:28 +0000 http://www.camelliabrand.com/?post_type=recipes&p=28044 Tasso, Red Beans, Pecan Butter, & Creole Seasoning. This dish combines true Louisiana flavors together to make a dish that is not only Cajun, but incredibly good.

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Ingredients:

  • 1 pound Camellia Brand Red Kidney Beans
  • 1 medium white onion, chopped
  • 4-5 cloves garlic, chopped
  • 1 1/2 cups whole pecans
  • 1/2 cup olive oil
  • Juice of two large lemons
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon Creole seasoning
  • 1/2 pound tasso, diced small
  • 1 bunch green onions, sliced

Directions:

  1. Place the red beans in a heavy pot or pot of pressure cooker, rinse, and fill with enough cold water to cover the beans by one inch. Let soak for at least 1 hour, preferably 2-3 hours.
  2. Add onions and garlic.
  3. Cook until very soft. If cooking on the stovetop, be sure to stir occasionally to avoid sticking and scorching.
  4. While the beans are cooking, place the pecans in a food processor and process until a paste is formed. Scrape down the bowl as needed. Reserve to a small bowl for later use.
  5. Allow the beans to cool until they can be safely handled.
  6. Add the beans with cooking liquid, pecan butter, olive oil, lemon juice, cumin, salt, and all-purpose seasoning to the bowl of a food processor and process until very smooth, scraping down the bowl as needed.
  7. Taste and adjust seasoning.
  8. Stir in cubed tasso, reserving a small amount for garnish.
  9. Top with sliced green onions and diced tasso.
  10. Serve with fried pork rinds for additional Cajun flavor.
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