Directions:

1. Rinse and sort beans. In a large bowl, combine beans and water to cover by 2 inches. Cover and let stand for at least 8 hours. Drain.
2. Preheat oven to 400°. Line a rimmed baking sheet with foil. Place sausage on prepared pan. Bake in top third of oven until crispy and browned, about 25 minutes. Let sausage drain on paper towels.
3. In a large enamel-coated cast-iron Dutch oven, heat oil and butter over medium heat. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes.
4. Add broth, 4 cups water, bay leaves, salt, hot sauce, garlic paste, black pepper, red pepper, and beans. Increase heat to medium-high and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Remove bay leaves. Remove from heat. Using an immersion blender or potato masher, blend or mash beans to desired consistency. Stir in sausage.
5. Cook bean mixture over medium heat until heated through and slightly thickened. Serve with rice. Garnish with parsley, if desired.

Notes: Andouille sausage is an essential for New Orleans-style red beans and rice, but if it’s not in your local market, be sure to use smoked sausage.

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

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Ingredients:

Ragù

• 1 (1-pound) package Camellia Brand Large Limas, rinsed and sorted
• 1 (32-ounce) container low-sodium vegetable broth
• 1 tablespoon plus ½ teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 2 (8-ounce) packages fresh button mushrooms, quartered
• 2 (6-ounce) packages fresh portobello mushrooms caps, stems and gills removed and sliced ¼-inch thick
• 2 cups leeks, chopped
• 1 tablespoon garlic, finely chopped
• ½ teaspoon ground black pepper
• ⅛ teaspoon crushed red pepper
• 1 tablespoon chopped fresh parsley
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice

Grits

• 3 cups water
• 1 cup heavy whipping cream, grated
• 1½ teaspoons kosher salt
• 1 cup grits*
• 1 cup grated Gouda cheese
• 3 large jalapeño peppers
• ¼ cup unsalted butter
• Garnish: chopped fresh parsley, lemon zest, crushed red pepper

Directions:

For ragù:

1. In a large Dutch oven, combine beans, broth, and 1 tablespoon salt. Bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, 1 hour. (Make sure you reserve the cooking liquid.)
2. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until softened and golden brown, 15 minutes. Add leeks, garlic, remaining ½ teaspoon salt, black pepper, and red pepper; cook, stirring occasionally, until softened and aromatic, 5 minutes. Reduce heat to medium-low. Add cooked beans and cooking liquid; cook, stirring occasionally, until thick, 5 minutes. Stir in parsley and lemon zest and juice.

For grits:

1. In a medium pan, bring 3 cups water, cream, and salt to a soft boil over medium-high heat. Gently whisk in grits, stirring constantly, until grits have absorbed most of liquid, 5 minutes. Reduce heat to medium-low; cook until grits are tender, 10 minutes. Remove from heat; stir in Gouda and butter until smooth and combined. Garnish with parsley, lemon zest, and red pepper, if desired.

The post Mushroom & Butter Bean Ragù with Cheesy Grits first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/mushroom-butter-bean-ragu-with-cheesy-grits/feed/ 0 https://www.camelliabrand.com/recipes/pinto-beans-and-rajas-de-chiles-empanadas/ https://www.camelliabrand.com/recipes/pinto-beans-and-rajas-de-chiles-empanadas/#respond Thu, 19 Apr 2018 15:09:07 +0000 https://www.camelliabrand.com/?post_type=recipes&p=46170 Ingredients: EMPANADAS cooked, cooled , drained, chopped finely chopped shredded shredded RAJAS fresh large , thinly sliced   Juice of read more ...

The post Pinto Beans and Rajas de Chiles Empanadas first appeared on Camellia Brand.]]>

Ingredients:

EMPANADAS

• 1 cup cooked, cooled Camellia Brand Pinto Beans
• 1/4 cup roasted red peppers, drained, chopped
• 1/4 cup rajas
• 3 tablespoons finely chopped fresh cilantro
• 1/2 cup shredded Chihuahua (quesadilla) cheese
• 1/4 cup shredded Oaxaca cheese
• Store-bought frozen empanada dough for baking

RAJAS

• 8 fresh poblano chiles
• 1/4 cup canola oil
• 1 large white onion, thinly sliced
• 1/2 teaspoon kosher salt
• 2 tablespoons Worcestershire sauce
• Juice of 1 lime

Directions:

1. Pre-heat oven to 400°F.
2. Place whole poblano peppers on lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting. Remove peppers from oven.
3. Add charred poblano peppers to a plastic storage bag and seal, or to a bowl and cover. Allow poblanos to steam for about 10 minutes to loosen the skins.
4. When poblanos are cool enough to handle, use a towel or fork to remove and discard skins.
5. Cut poblanos open lengthwise, removing and discarding seeds, stem, and white membrane. Thinly slice peppers into strips.
6. Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium. Add poblano strips, salt, and cook, stirring occasionally, until hot, about 5 minutes.
7. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Set aside to cool. Reserve 1/4 cup for use in empanadas, and refrigerate or freeze the remainder.
8. To assemble empanadas: Defrost dough in the refrigerator.
9. Pre-heat oven to 375°F. Spray cookie sheet with cooking spray. In a small bowl, combine cooked pinto beans, roasted red peppers, rajas, cilantro, and cheeses.
10. Spread dough out slightly using a roller. Place 1-2 tablespoons of filling in center of dough. Brush edges with egg wash, and fold dough over filling to form a half circle; seal edges by crimping or pressing with fork. Transfer to greased baking sheet and brush with egg wash if desired.
11. Bake until golden brown, about 18-20 minutes, when internal temperature reaches 165°F.
12. Serve warm empanadas with with Spicy Avocado Crema.

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