shallot | Camellia Brand https://www.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Tue, 06 Jan 2026 21:51:50 +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 shallot | Camellia Brand https://www.camelliabrand.com 32 32 Red Bean Gravy (Sauce) https://www.camelliabrand.com/recipes/red-bean-gravy-sauce/ https://www.camelliabrand.com/recipes/red-bean-gravy-sauce/#respond Mon, 29 Dec 2025 19:15:17 +0000 https://www.camelliabrand.com/?post_type=recipes&p=47339 Ingredients: , divided , cut into 1/4-inch cubes (optional) diced diced , minced (about 2 tablespoons) , drained (no sausage) read more ...

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Ingredients:

  • 2 tablespoons vegetable oil, divided
  • 4 ounces tasso ham, cut into 1/4-inch cubes (optional)
  • 1/2 cup diced sweet yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup crushed tomatoes
  • 1shallot, minced (about 2 tablespoons)
  • 1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
  • 3/4 cup chicken stock, divided (substitute vegetable stock for vegetarian or vegan version)
  • 1 dried bay leaf
  • 2 tablespoons heavy whipping cream (substitute unsweetened full-fat coconut milk for dairy-free or vegan version)
  • Parsley, for garnish

Directions:

  1. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the tasso, if using, and cook until slightly browned, about 5 minutes. Transfer to paper towels to drain; reserve for garnish, if desired.
  2. In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and bell pepper; cook, stirring frequently, until softened, 4 to 5 minutes. Add the crushed tomatoes and shallot; cook for 1 minute, scraping any browned bits from the bottom of the pan. Stir in the beans, 1/2 cup stock, and bay leaf. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
  3. Transfer the mixture to a blender. Secure the lid and remove the center piece to allow steam to escape; cover with a clean towel. Add the remaining 1/4 cup stock and blend until smooth. Return the sauce to the skillet, stir in the cream, and bring to a gentle simmer. Cook until slightly thickened, about 5 minutes.
  4. Finish and serve. Garnish with the reserved tasso, if using, and parsley. Serve immediately.
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