Directions:

1. Rinse and sort beans; soak if desired (soaking Small Red Beans is optional)
2. In a Dutch oven or soup pot, add water, beans and salt.
3. Over high heat, bring to a boil for 10 minutes.
4. Reduce to low heat and simmer; add garlic, onion and bacon and/or ham (if desired).
5. Cook at a simmer, stirring occasionally, until tender, about 1 1/2 hours. Add water if needed; liquid level should be at least 1/2 inch above beans while cooking.
6. Serve with hot cooked rice.

Variations:

1. Use chicken or vegetable broth instead of water.
2. When reducing to simmer, along with the garlic and onions add 1/2 teaspoon powdered cumin, 1/2 teaspoon Mexican oregano, and 1 (15 oz.) can diced tomatoes with liquid.

The post Camellia’s Classic Small Red Beans & Rice first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/camellias-classic-small-red-beans-rice/feed/ 0 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.

The post Curt Guillory’s Cajun Hummus first appeared on Camellia Brand.]]>

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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