turkey | 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.

Stovetop Beef & Black Bean Chili

Aimee Bussells — Wed, 19 Oct 2016 19:49:10 +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
6-8 cups beef broth
Salt to taste
Assorted toppings: shredded cheese and sour cream

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, and return it to Dutch oven.
Add onion and cook until translucent, about 5 minutes.
Add the Poblano peppers, jalapeño, chipotle chile powder, and cumin; stir thoroughly. Cook until the peppers soften slightly, about 3 minutes.
Add garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and 3 cups beef broth. Stir to combine.
Bring to a boil, reduce heat to low, and cook for 3-4 hours, stirring occasionally, until the beans are soft but not falling apart. Add additional broth as necessary.
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 Stovetop Beef & Black Bean Chili 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.