Appetizer/Snack | Camellia Brand

Refried Pinto Beans with Southwest Pinto Bean Infusion

Christy Parker — Wed, 29 Apr 2026 02:19:50 +0000

Ingredients:

4 teaspoons of canola oil (avocado, grapeseed, or vegetable oil are acceptable)
1/2 cup of finely chopped white onion
3 cups of cooked Camellia Brand® Pinto Beans, with Camellia Brand Southwest Pinto Bean Infusion
1/2 cup of water
1 teaspoon of lime juice

Directions:

In a medium saucepan over medium heat, warm the oil then add the onions, stirring occasionally, until the onions have softened, about 3 to 6 minutes.
Pour in the beans and water. Stir, cover, and cook on medium heat for 5 to 7 minutes. Reduce the heat to low, then use a masher or the back of a fork to mash up about half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 to 5 more minutes, or until thickened.
Remove the pot from the heat and stir in the lime juice. Taste and add more lime juice if necessary. If the beans seem dry, add small splash (1⁄2 teaspoon) of water and stir to combine. Cover until you’re ready to serve.

The post Refried Pinto Beans with Southwest Pinto Bean Infusion first appeared on Camellia Brand.

Make Ahead Pinto Beans

Christy Parker — Fri, 24 Apr 2026 23:47:05 +0000

Ingredients:

1 (1-pound) of package of Camellia Brand® Pinto Beans
8-10 cups of water
1 packet of Camellia Brand Southwest Pinto Bean Infusion

Directions:

Rinse and sort beans.
Add beans to a large, heavy pot. Cover with water, about 2 inches above the top of the beans.
Cover pot, bring to a boil and then remove from heat. Let the pot rest for 1 hour, covered.
Stir in the contents of the Southwest Pinto Bean Infusion Packet, cover, and bring to a boil. Remove cover from pot, reduce heat to low, and simmer until beans are tender, about 1-1 1/2 hours.
Make sure the beans stay submerged, adding more water if necessary.

The post Make Ahead Pinto Beans first appeared on Camellia Brand.

Stovetop Chipotle Black Beans

Aimee Bussells — Fri, 27 Mar 2026 19:02:12 +0000

Ingredients:

1 (1-pound) package of Camellia Brand® Black Beans
1 package of Camellia Brand Chipotle Black Beans Flavor Infusion
8-10 cups of water

Directions:

In a heavy pot, combine 1 lb. Camellia Brand® Black Beans with 8 – 10 cups water. Boil for 10 minutes.
Stir in Camellia Brand® Chipotle Black Beans Flavor Infusion seasoning.
Reduce heat, cover, and simmer, stirring occasionally for 1 1/2 to 2 hours or until beans are tender. Ad water, if needed, in 1 cup increments.

The post Stovetop Chipotle Black Beans first appeared on Camellia Brand.

Easy Crawfish & Red Bean Dip

user-submission — Tue, 18 Feb 2025 22:20:26 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Beans , soaked overnight & drained
1 box Camellia Red Bean Flavor Infusion Seasoning Mix
4 cups water
1 pound crawfish tails
2 cups shredded mozzarella
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup diced green onions, plus extra for garnish
1/2 cup diced bell peppers (red or green)
1/2 cup diced celery
1/2 small onion, finely diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon cayenne (optional, for extra spice)
1/2 teaspoon black pepper
1 tablespoon hot sauce (like Crystal or Louisiana Hot Sauce)
1 tablespoon Worcestershire sauce
1 tablespoon butter
Juice of 1/2 a lemon

Directions:

Instant Pot Instructions: Cooking the Beans

Add soaked and drained red beans, Red Bean Flavor Infusion pack, and 4 cups of water to the Instant Pot.
Cook on HIGH pressure for 30 minutes, then natural release for 15 minutes.
Drain excess liquid, reserving ½ cup bean broth for later.

Oven Instructions: Making the Dip

Preheat oven to 350°F.
In a skillet over medium heat, melt butter and sauté onions, bell peppers, celery, crawfish, and garlic until softened (about 5 minutes).
In a food processor or blender, combine cooked beans, softened cream cheese, sour cream, mayonnaise, and the reserved bean broth. Blend until smooth.
In a large bowl, mix the blended bean mixture with sautéed veggies and crawfish, cheeses, Worcestershire sauce, Creole seasoning, hot sauce, smoked paprika, black pepper, and cayenne (if using).
Squeeze in lemon juice.
Pour into a greased baking dish and bake for 20 minutes, or until bubbly.
Garnish with green onions and serve warm with tortilla chips, French bread, or crackers.

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

The post Easy Crawfish & Red Bean Dip first appeared on Camellia Brand.

Marinated Lady Pea Salad

user-submission — Fri, 09 Aug 2024 22:11:35 +0000

Ingredients:

3 tablespoons whole-grain mustard
2 tablespoons white balsamic vinegar
2 teaspoons honey
1 teaspoon kosher salt
1 clove garlic, grated
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup olive oil
2 cups cooked, cooled Camellia Brand Lady Cream Peas
1 cup diced red onion
1 cup crumbled Parmesan cheese
1/2 cup fresh parsley leaves, roughly chopped
Sliced heirloom tomatoes, to serve
Garnish: fresh parsley leaves, crushed red pepper

Directions:

In a medium bowl, whisk together mustard, vinegar, honey, salt, garlic, black pepper, and red pepper. Whisk in oil in a slow, steady stream. Add cooked, cooled peas and onion, stirring until combined. Cover and refrigerate for at least 1 hour or overnight.
Stir in Parmesan and parsley. On a serving platter, arrange tomato slices. Spoon pea mixture on top of tomatoes. Garnish with additional parsley leaves and crushed red pepper, if desired.

This recipe and image are from Taste of the South magazine.

The post Marinated Lady Pea Salad first appeared on Camellia Brand.

Bean and Poblano Chile Soup

user-submission — Wed, 24 Apr 2024 17:16:46 +0000

Ingredients:

1 cup Camellia Brand Black Beans, rinsed
1 cup Camellia Brand Pinto Beans, rinsed
1/2-piecewhite onion, divided
4 garlic cloves, divided
2 bay leaves
1 1/2 teaspoons sea salt
2 poblano chiles
1 tablespoon cooking oil
1/3 cup (packed) fresh cilantro, chopped
Olive oil for drizzling
Crumbled cotija cheese for sprinkling
Roasted pepita seeds for garnish

Directions:

Heat 6 cups water in a large saucepan over medium heat and bring to a boil. Add beans, ¼ piece onion, 2 garlic cloves, and bay leaves. Reduce heat to low medium and bring to a simmer. Cook for 15 minutes, add salt and cook for 15 minutes more. Remove from heat and let cool.
Roast poblano chiles over an open flame. Using tongs, turn frequently until most of the chile skin is charred. Transfer to a heat proof container and cover. Let chiles steam for 10 minutes. Remove chiles from container, using the back of a knife or spoon, scrape charred skin off chiles. Slice open, remove stem and seeds. Chop.
Heat cooking oil in a large saucepan over medium heat. Chop remaining ¼ piece of onion and remaining garlic cloves, add to saucepan. Stir until onion begins to soften, add cilantro, roasted poblanos and 4 cups of drained cooked beans and 4 cups bean broth. Stir and bring to a boil. Using an immersion blender, blend until desired consistency. You can use a blender as well by carefully blending in batches. Adjust salt if needed.
Ladle into bowls, drizzle olive oil on top, sprinkle with cotija cheese and top off with roasted pepitas. Serve.

Ericka Sanchez is the creator and recipe developer at the award-winning NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.

The post Bean and Poblano Chile Soup first appeared on Camellia Brand.

Red Bean Dip

user-submission — Sun, 17 Sep 2023 18:30:01 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Kidney Beans
1 package Camellia Red Bean Flavor Infusion
1-2 tablespoons oil
1/2 cup sweet onion, finely chopped
1-2 cloves garlic, minced
1/2 cup roasted red peppers, drained
1/4 teaspoon cayenne pepper or 1/2 teaspoon hot sauce
Juice of 1/2 a lime
Reserved bean liquid for thinning dip, if needed
1/4 cup sour cream or Greek yogurt, optional
Salt and pepper to taste
4 to 6 whole red bell peppers, sliced for dipping
Optional garnishes: cilantro, green onions, shredded cheese, finely chopped yellow or orange bell pepper, thinly sliced jalapeno or serrano pepper

Directions:

Cook red beans with Red Bean Flavor Infusion according to package directions. Drain excess liquid, reserving 1/2 cup. Measure 2 1/2 cups cooked beans for use in recipe, and store remainder.
Heat oil in a skillet over medium heat. Sauté onions and garlic until soft, about 3-4 minutes.
To a blender or food processor, add 2 1/2 cups cooked beans, sautéed onion and garlic, 1/2 cup roasted red peppers, and cayenne or hot sauce. Add lime juice. Blend, adding reserved bean liquid until smooth.
For a creamier dip, add and blend sour cream or Greek yogurt until fully incorporated.
Taste and adjust seasoning as needed with salt and pepper.
Garnish with cilantro, green onions, shredded cheese, finely chopped bell pepper, and sliced jalapeno or serrano peppers, if desired.
Serve with bell pepper slices, chips, or crackers.

The post Red Bean Dip first appeared on Camellia Brand.

Southern Quesadillas

user-submission — Tue, 15 Aug 2023 17:33:50 +0000

Ingredients:

1 pound pulled pork (about 2 cups, firmly packed)
1/2 cup barbecue sauce, plus additional to serve
8 (6-inch) whole-wheat flour tortillas
1 cup cooked collard greens, drained
1 (1-pound) package cooked Camellia Brand Blackeye Peas, drained
1/4 cup dill pickle relish
2 cups shredded Monterey Jack cheese

Directions:

Heat a well-seasoned 10-inch cast-iron pan over medium-high heat.
In a small bowl, stir together pork and barbecue sauce.
Place 1 tortilla on a clean work surface. Spreading each in an even layer, add 1/2 cup pork mixture, 1/4 cup collard greens, 2 tablespoons black-eyed peas, 1 tablespoon relish, and 1/2 cup cheese. Top with another tortilla. Using a large spatula, transfer to hot pan.
Cook until golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining ingredients. Serve with additional barbecue sauce, if desired.

This recipe and image are courtesy of Taste of the South magazine.

The post Southern Quesadillas first appeared on Camellia Brand.

Chocolate Hummus

Julie Koppman — Wed, 05 Apr 2023 17:08:32 +0000

Ingredients:

1 1/2 cups cooked, drained Camellia Brand Black Beans
1/3 cup cocoa powder
3/4 cup brown sugar
1/2 cup peanut butter or almond butter
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/8 teaspoon cinnamon
Water
Maple syrup
Chocolate chips (optional)
Graham crackers, pretzels, and fruit for dipping

Directions:

Add cooked black beans, cocoa powder, brown sugar, nut butter, vanilla extract, sea salt, and cinnamon to the bowl of a food processor. Blend several minutes until smooth and creamy, occasionally scraping down the sides of the bowl. If mixture is too dry or thick, add water by the tablespoon and blend again, adding more water until desired consistency is reached.
Taste for sweetness. If desired, add one to two tablespoons of maple syrup at a time, blending again until desired sweetness is reached.
Spoon into a bowl, top with a handful of chocolate chips, and serve with graham crackers, pretzels, strawberries, and banana slices for dipping.

Note: Try it as a frosting on brownies or cupcakes!

The post Chocolate Hummus first appeared on Camellia Brand.

Cannellini Bean Hummus with Arugula Pesto and Roasted Mushrooms

user-submission — Mon, 06 Mar 2023 17:49:39 +0000

Ingredients:

Cannellini Hummus

2 cups cooked Camellia Brand Cannellini Beans
2 tablespoons tahini
2 cloves garlic minced
2 tablespoons lemon juice
1/4 cup olive oil
Salt and pepper to taste
2 tablespoons water, (more if needed for desired consistency)

Arugula Pesto

2 cups fresh arugula, packed
1/4 cup walnuts
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup olive oil
Salt and pepper to taste

Roasted Mushrooms

2 cups mushrooms, cleaned and sliced
2 tablespoons olive oil
Salt and pepper to taste

Directions:

Cannellini Hummus

In a food processor, combine cooked beans, tahini, garlic, lemon juice, and olive oil.
Blend until smooth, adding water as needed to reach desired consistency.
Season with salt and pepper to taste.
Transfer to a serving bowl, and set aside.
Clean food processor.

Arugula Pesto

In the cleaned food processor, combine arugula, walnuts, Parmesan cheese, and garlic.
Blend until mixture is well combined.
With the food processor running, slowly drizzle in the olive oil until pesto reaches desired consistency.
Season with salt and pepper to taste.

Roasted Mushrooms

Preheat oven to 400°F (200°C).
Toss mushrooms with olive oil, salt, and pepper.
Spread mushrooms on a baking sheet in a single layer.
Roast for 15-20 minutes or until mushrooms are tender and slightly golden.

To Assemble:

Spread hummus on a large serving platter, drizzle arugula pesto over hummus, and top with roasted mushrooms.
Serve with fresh vegetables, pita bread, or crackers.

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

The post Cannellini Bean Hummus with Arugula Pesto and Roasted Mushrooms first appeared on Camellia Brand.

Field Pea Caviar

user-submission — Wed, 21 Dec 2022 23:06:08 +0000

Ingredients:

½ pound Camellia Brand Field Peas, cooked
2 cups fresh multicolored corn kernels (about 3 ears)
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup chopped fresh green onion
¼ cup seeded and diced jalapeño
¼ cup chopped fresh cilantro
1½ teaspoons lime zest
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons kosher salt
Pita chips and sliced cucumbers, to serve

Directions:

In a large bowl, combine cooked field peas, corn, onion, bell peppers, green onion, jalapeño, cilantro, lime zest and juice, oil, and salt. Stir well to combine. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips and cucumbers.

This recipe and image are from Taste of the South magazine.

The post Field Pea Caviar first appeared on Camellia Brand.

Lady Pea Salad

user-submission — Wed, 21 Dec 2022 23:05:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lady Cream Peas, rinsed and sorted
5 cups vegetable broth
4 cloves garlic
2¼ teaspoons kosher salt, divided
½ cup finely diced celery
1 cup chopped green bell pepper
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons sugar
¼ teaspoon ground black pepper
Butter lettuce leaves, to serve
Garnish: fresh basil leaves, ground black pepper

Directions:

In a large pot, bring lady cream peas, broth, garlic, and 2 teaspoons salt to a boil over medium-high heat.
Reduce heat to medium-low; simmer, covered, until lady cream peas are just tender but not mushy, about 1 hour, adding more broth if needed. Drain and let cool.
In a large bowl, combine celery, bell pepper, parsley, basil, vinegar, oil, and sugar. Fold in cooled lady peas; cover and chill for at least 1 hour. Add black pepper and remaining ¼ teaspoon salt. Serve over lettuce. Garnish with basil and black pepper, if desired.

This recipe and image are from Taste of the South magazine.

The post Lady Pea Salad first appeared on Camellia Brand.

Kid-Friendly Sloppy Joe Dogs

user-submission — Tue, 20 Sep 2022 16:08:06 +0000

Ingredients:

1 pound ground beef
1/2 teaspoon kosher salt
1/4 teaspoon chili powder (optional)
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup tomato sauce
1 tablespoon Worcestershire sauce
4 teaspoons dark brown sugar
1-1/2 cups cooked Camellia Brand Black Beans
1 package hot dogs, cooked according to package directions
1 package hot dog buns, warmed according to package directions

Optional toppings:

Shredded cheese, chopped onions, corn chips, ketchup and mustard

Directions:

Preheat the oven to 400°F.
To a skillet over medium-high heat, add ground beef and season with salt. Break up the meat with a spatula and continue cooking, stirring occasionally, until completely browned.
Add chili powder, onion and garlic, and stir to combine. Cook until onions are softened and translucent, about 5 minutes.
Add in tomato sauce, Worcestershire sauce, and brown sugar.
Gently stir in cooked black beans and reduce heat to low.
Allow beef and bean mixture to simmer until thickened, about 3 minutes.
Add cooked hot dogs to buns, then top with beef and bean mixture.
Add optional toppings, if desired.

Krysten is a Maryland-based recipe developer and photographer. She is also one-half of the popular food blog, Cooks with Soul, where she and her husband, Marrekus, publish recipes and digital content. When she’s not busy with her food blog and photography business, she works part-time as a behavior analyst with kids who have autism and related disorders. Krysten is a mom of three and a self-proclaimed cheer mom, football mom, and special needs parent.

The post Kid-Friendly Sloppy Joe Dogs first appeared on Camellia Brand.

Kid-Friendly Beef & Bean Sloppy Joe Sliders

user-submission — Tue, 20 Sep 2022 16:07:57 +0000

Ingredients:

1 pound ground beef
1/2 teaspoon kosher salt
1/4 teaspoon chili powder, optional
1/2 half yellow onion, diced
2 cloves garlic, minced
1 cup tomato sauce
1 tablespoon Worcestershire sauce
4 teaspoons dark brown sugar
1-1/2 cups cooked Camellia Brand Black Beans
12 dinner rolls
4 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 400°F.
Line a baking sheet with parchment paper and set it aside.
To a skillet over medium-high heat, add ground beef and season with salt. Break up the meat with a spatula and continue cooking, stirring occasionally, until completely browned.
Add chili powder, onion and garlic, and stir to combine. Cook until onions are softened and translucent, about 5 minutes.
Add in tomato sauce, Worcestershire sauce, and brown sugar.
Gently stir in cooked black beans and reduce heat to low.
Allow beef and bean mixture to simmer until thickened, about 3 minutes.
Cut dinner rolls in half and set the bottom half on the prepared baking sheet. Top the bottom half of the rolls with the beef and bean mixture, and top with the other half to make sandwich sliders.
Brush the tops of the sliders with melted butter, and bake in the oven for 5 minutes, or until the rolls are warmed through and golden brown around the edges.
Cut into individual sliders and serve warm.

The post Kid-Friendly Beef & Bean Sloppy Joe Sliders first appeared on Camellia Brand.

Kid-Friendly Instant Pot Pasta Fagioli

user-submission — Tue, 20 Sep 2022 16:07:56 +0000

Ingredients:

1 cup dried Camellia Brand Great Northern Beans
1 cup dried Camellia Brand Red Kidney Beans, diced
1 pound cloves mild ground Italian sausage
1 yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth, cooled
1/2 jar Smooth Tomato Sauce
3 celery ribs, chopped
1 cup carrots, chopped
1 tablespoon kosher salt, plus more to taste
2 teaspoons Italian seasoning
2 cups cooked Dagostino Fleur de Lis Shaped Pasta
Fresh chopped basil, for garnish (optional)
Shaved Parmesan cheese, for garnish (optional)

Directions:

Rinse and sort beans. Cover and soak beans in water for at least 4 hours or overnight.
Preheat the inner pot of an electric pressure cooker using the Sauté setting on Normal.
Add ground sausage and break up the meat with a spatula, stirring occasionally. Continue cooking until sausage is browned, about 6-8 minutes.
Add onions and garlic and continue cooking until the onions are softened and translucent, about 5 minutes more.
Drain water off soaked beans and add beans to the pressure cooker.
Add chicken broth, tomato sauce, celery, carrots, salt, and Italian seasoning.
Lock the lid of the pressure cooker in place, and set the steam vent to Seal.
Select Pressure Cook (Manual), and cook for 15 minutes on High Pressure.
Press Cancel and allow pressure to release naturally before carefully removing the lid.
Stir cooked pasta into soup.
Season to taste, and top with fresh chopped basil and Parmesan cheese, if preferred.

The post Kid-Friendly Instant Pot Pasta Fagioli first appeared on Camellia Brand.

Hummus & Greens Wrap

Julie Koppman — Thu, 25 Aug 2022 19:43:00 +0000

Ingredients:

Prepared White Bean Hummus
Prepared Collard Greens
Thinly sliced yellow bell pepper
Thinly sliced red bell pepper
Crumbled feta cheese
1 large flour tortilla

Directions:

Spread one side of tortilla with a generous amount of hummus.
Add greens, sliced peppers, and feta down the middle of the tortilla.
Fold up burrito-style, slice in half at an angle, and serve.

The post Hummus & Greens Wrap first appeared on Camellia Brand.

Pinto Bean Chili Nachos

Julie Koppman — Thu, 25 Aug 2022 19:42:58 +0000

Ingredients:

1 large bag tortilla chips
1-2 cups prepared Instant Pot Pinto Bean Chili, warmed
1-2 cups shredded Cheddar cheese
1 cup halved grape tomatoes
½ cup chopped fresh cilantro
½ cup chopped green onions
1 avocado, pitted and diced
sour cream

Directions:

Preheat oven to broil.
Spread a single layer of tortilla chips on a sheet pan, and top evenly with dollops of prepared chili and a layer of shredded cheese.
Add another layer of tortilla chips, more dollops of chili, and more cheese.
Place sheet pan under broiler and cook for a minute or two, until cheese is melted and bubbly. Watch carefully, so as not to burn.
Remove nachos from oven, and sprinkle with grape tomatoes, cilantro, green onions, and avocado.
Add a few generous dollops of sour cream, so that nachos can be pulled apart and dipped into the sour cream.

The post Pinto Bean Chili Nachos first appeared on Camellia Brand.

Mediterranean Bowl

Julie Koppman — Thu, 25 Aug 2022 19:42:56 +0000

Ingredients:

Prepared White Bean Hummus
Prepared Collard Greens, reheated or at room temperature
Hot cooked rice or quinoa
Grape tomatoes
Olives
Crostini or crackers
Chopped fresh parsley

Directions:

To each bowl, add equal amounts of hummus, greens, rice, grape tomatoes, and olives. Sprinkle with fresh parsley.
Serve with crostini or crackers, for dipping/spreading hummus.

The post Mediterranean Bowl first appeared on Camellia Brand.

Peas, Greens & Hummus Pita Sandwich

Julie Koppman — Thu, 25 Aug 2022 19:41:39 +0000

Ingredients:

Prepared Cowboy Caviar
Prepared Collard Greens
Prepared White Bean Hummus
1 round Pita bread, cut in half and carefully opened with a serrated knife

Directions:

Spread hummus inside the pita pocket.
Line pita pocket with greens, and fill with cowboy caviar.
Repeat process with the other half of the pita, and enjoy.

The post Peas, Greens & Hummus Pita Sandwich first appeared on Camellia Brand.

Crostini

Julie Koppman — Thu, 25 Aug 2022 19:40:58 +0000

Ingredients:

1 baguette, sliced into 24 pieces
1 tablespoon olive oil
Salt and pepper

Directions:

Preheat oven to 400°. Line a large baking sheet with parchment paper or foil.
Place baguette slices on the baking sheet, and lightly brush each with oil. Sprinkle with salt and pepper.
Bake 8-10 minutes or until golden brown. Allow to cool, and store in an airtight container for up to 5 days.

The post Crostini first appeared on Camellia Brand.

Zippy Lentil Salad

user-submission — Wed, 27 Apr 2022 00:16:29 +0000

Ingredients:

2 (32-ounce) containers vegetable stock
2½ tablespoons kosher salt, divided
1 (1-pound) Camellia Brand Lentils, rinsed and sorted
2 cups chopped fresh collard greens
1 red bell pepper, seeded and finely chopped
1 yellow bell pepper, seeded and finely chopped
1 orange bell pepper, seeded and finely chopped
1 cup Castelvetrano olives, chopped
½ cup red onion, finely chopped
¾ cup cucumber, seeded and diced
1 (4-ounce) jar pimientos, drained
1 teaspoon lemon zest
¼ cup fresh lemon juice
¼ cup Champagne vinegar
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh parsley
2 tablespoons sliced fresh chives
¼ teaspoon crushed red pepper
Garnish: chopped fresh parsley

Directions:

In a medium stockpot, bring stock and 1½ tablespoons salt to a boil over medium-high heat. Add lentils and cook, stirring occasionally, until tender, 25 to 30 minutes. Drain lentils and transfer to a large bowl. Stir in collards and let cool completely.
To bowl with cooled lentil mixture, add bell peppers, olives, red onion, cucumber, pimientos, lemon zest and juice, vinegar, oil, parsley, chives, remaining 1 tablespoon salt, and red pepper, tossing until well combined.
Cover and refrigerate until ready to serve. Garnish with parsley, if desired.

The post Zippy Lentil Salad first appeared on Camellia Brand.

Texas Honey Air Fryer Chickpeas

Amanda Ladner — Mon, 21 Jun 2021 15:42:49 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzos Beans
Cooking spray oil
5-7 cups water
1 tablespoon sugar
1 tablespoon cinnamon
1 tablespoon honey

Directions:

Rinse garbanzo beans, also know as chickepeas, thoroughly. Add water and beans to Air Fryer or Instant Pot.
Set Instant Pot on high pressure for 35 minutes, close valve and start.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to vent.
Allow chickpeas to cool, then drain. Set aside 2 cups of the cooked garbanzos. (Store the remainder in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.)
In a bowl, combine the 2 cups of cooked garbanzos with the sugar, cinnamon and honey. Mix well.
Heat the air fryer to 400ºF, add the 2 cups cooked garbanzos and set timer to cook for 12 minutes.
Halfway through, at 6 minutes, open the air fryer, spray beans with cooking spray, and shake.
Close and resume cooking for remaining 6 minutes.
Transfer to bowl and enjoy them on their own or use them as toppings on your favorite ice cream

The post Texas Honey Air Fryer Chickpeas first appeared on Camellia Brand.

Spicy New Orleans Air Fryer Chickpeas

Amanda Ladner — Mon, 21 Jun 2021 15:42:39 +0000

Ingredients:

1 (1-pound) package Camellia Garbanzos
Cooking spray oil
5-7 cups water
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon thyme

Directions:

Rinse garbanzo beans, also called chickpeas, thoroughly. Add water & garbanzos to Instant Pot or Air Fryer.
Set Instant Pot on high pressure for 35 minutes, close valve and start.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to vent.
Allow the beans to cool, then drain. Set aside 2 cups of the cooked garbanzos. (Store the remainder in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.)
Make seasoning mixture: In a small bowl, combine paprika, salt, cayenne pepper, thyme and garlic powder.
Heat the air fryer to 400ºF, add the 2 cups cooked garbanzos and set timer to cook for 12 minutes.
Halfway through, at 6 minutes, open the air fryer, spray beans with cooking spray, and shake.
Close and resume cooking for remaining 6 minutes.
Transfer garbanzo beans to a bowl and sprinkle with half of the seasoning mixture, mixing to coat completely.
Transfer back to air fryer and cook for an additional 3 minutes at 400ºF.
Transfer back to bowl and mix in the remaining seasoning mixture while the beans are still hot.
Serve as a snack or use as a crunchy topping for salads

The post Spicy New Orleans Air Fryer Chickpeas first appeared on Camellia Brand.

Picnic Baby Limas

user-submission — Fri, 18 Jun 2021 18:59:13 +0000

Ingredients:

1/2 pound cooked Camellia baby Lima Beans (about 3 cups)
2 medium red onions, chopped, divided
2 stalks celery, chopped (about 1 cup)
1 red bell pepper
1/2 cup chopped fresh mint leaves
2 tablespoons Old Blue Honey
1/2 cup Katz Gravenstein Apple Cider Vinegar
3 tablespoons extra virgin olive oil
RGF Fine Sea Salt

Directions:

In a large pot add about 5 cups water and a teaspoon of salt to the dried baby lima beans, bring to a boil, reduce heat, and simmer until the beans are tender, about 90 minutes. Add water to keep the beans covered if needed.
While the beans are cooking, make the pickled onion and celery so they can sit for a while. Combine one chopped red onion and the celery in a heatproof bowl and pour over enough boiling water to cover. Let them sit for about 5 minutes, then drain. Mix 2 tablespoons of the honey and a teaspoon of salt with the vinegar and add to the onion-celery mix. (If your beans are already cooked, let these sit for at least 15 minutes.)
Heat a heavy skillet on medium heat to cook the other red onion with a pinch of salt in the olive oil. Cook, stirring occasionally, until the onion is deeply caramelized, at least 30 minutes. Add a little water if the onion looks like it’s burning but isn’t completely browned.
Roast the red bell pepper. If you have a gas range you can put the pepper directly on a lit burner and use tongs to turn it until the skin is mostly blackened. Or roast it whole in a 350°F oven until the skin is beginning to darken, about 30 minutes. Let cool, pull out the stem and seed core, and peel off as much of the outer skin as possible (it’s fine to leave some if it doesn’t come off easily). Chop into roughly ½ inch pieces. Save as much of the liquid from the pan as possible; a few seeds are okay, too.
Use a large bowl to combine the cooked lima beans, the caramelized onions (and any oil from cooking them), and the roasted red pepper, along with any of its cooking liquid. Drain and reserve about half of the vinegar-honey mix (save it for salads) from the pickled onion and celery, then add the vegetables. Add the chopped mint, mix well, taste, and add salt if needed. Serve at room temperature.

Jim Dixon is the founder of wellspentmarket.com and a recovering food writer who likes to cook and eat. Jim needs an endless supply of good olive oil.

The post Picnic Baby Limas first appeared on Camellia Brand.

Senate Bean Soup

Amanda Ladner — Thu, 13 May 2021 16:36:39 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lady Cream Peas
1 1/2 pounds smoked ham hocks
2 quarts chicken broth
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
1/2 cup chopped fresh parsley

Directions:

In a 6-quart electric pressure cooker,* combine peas, ham hocks, broth, onion, celery, bell pepper, garlic, salt, and pepper. Lock lid and close pressure-release valve. Select manual feature. Pressure-cook on high for 40 minutes. Let pressure release naturally for 20 minutes; quick-release any remaining pressure. Uncover and press cancel feature.
Remove ham hocks. Chop meat, discarding bones and cartilage, and return to soup in pressure cooker
Stir in parsley and serve immediately.

Notes: KITCHEN TIP: Cut Xs into the ham hock before adding to pressure cooker so that it’s easier to pull apart after cooking.

This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South. For more recipes from Taste of the South, click here.

The post Senate Bean Soup first appeared on Camellia Brand.

Creole Pico De Gallo

user-submission — Sat, 19 Sep 2020 13:18:35 +0000

Ingredients:

1 medium ripe Creole tomato, chopped
2 tablespoons finely chopped white onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Creole Seasoning, to taste

Directions:

In a medium bowl, combine chopped tomato, onion, cilantro, lime juice, and creole seasoning. Stir to combine, and use to top Red Bean Huevos Rancheros.

The post Creole Pico De Gallo first appeared on Camellia Brand.

Bedazzled Lady Cream Peas

user-submission — Sat, 14 Mar 2020 10:34:55 +0000

Ingredients:

2 cups Camellia Lady Cream Peas or Camellia Blackeye Peas
2 handfuls sunflower sprouts
1/2 cup feta cheese, crumbled
½ cup green onions, chopped
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh dill leaves, chopped
1/4 cup fresh pomegranate seeds
3 tablespoons lemon juice, freshly squeezed
3 tablespoons red wine vinegar
1 teaspoon honey, preferably raw
1 pinch kosher salt
1 pinch crushed red pepper

Directions:

Rinse dried peas, then add peas and fresh water (enough to cover peas by 2 inches) to a large pot.
Bring to a boil over medium-high heat, then lower to a simmer and let cook for an hour, checking from time to time to make sure that peas do not stick to the bottom of the pot. Add water if needed to ensure that there is always enough water in the pot to cover the peas. After the hour, and when the peas are still firm but can be easily smashed with a fork, drain in a colander and rinse gently with cold water to keep from cooking further. Set peas aside to drain and cool completely, about 15 minutes.
Place cooled peas in a large salad bowl and add sprouts, feta, green onions, parsley, mint and dill.
In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, salt and crushed red pepper until slightly creamy. Pour over salad and toss gently.
Sprinkle pomegranate seeds on salad and serve.

Nicole Aandahl of cleansoulkitchen.com is a Virginia-based food writer and blogger who loves her garden and global soul food. Nicole participates in ‘Chef at Market’ events with Fresh Farm Markets in the DC-area and teaches private cooking classes on everything from making biscuits to gumbo.

The post Bedazzled Lady Cream Peas first appeared on Camellia Brand.

Cajun Cowboy Crawfish Nachos

user-submission — Fri, 06 Mar 2020 04:39:03 +0000

Ingredients:

White Bean Sauce

1/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
1/2 cup milk, more to thin if necessary
1 cup shredded cheddar cheese (yellow, white, or smoked)
Cajun seasoning, to taste

Pickled Red Onions

1 large red onion, thinly sliced
1 1/4 cups rice wine vinegar or white wine vinegar
1/2 cup water
3 tablespoons granulated sugar
1 tablespoon kosher salt
Pinch of crushed red pepper flakes (optional)

Nachos

Tortilla chips
1 cup white bean cheese sauce
1/2 – 1 cup sautéed crawfish (use as little or as much as you want)
1/2 cup Cajun Caviar
1 cup shredded Monterrey Jack cheese
Garnishes: pickled red onions, serrano pepper slices, cotija or queso fresco cheese (crumbled), and chopped cilantro

Directions:

For the White Bean Cheese Sauce, soak beans in cold water for 6 hours or overnight. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 45 minutes or until soft. Stir occasionally and add water as necessary. Drain and set aside.
To a blender or large container (if using a hand blender), add beans and milk. Blend on high speed until beans and milk are totally smooth. Transfer to a small pot over medium heat.
Add shredded cheddar to pot, whisking continuously as it simmers. Add Cajun seasoning to taste, if desired. Remove from heat and use sauce immediately, or store.
For the Pickled Red Onions, add sliced onions to a container that has a tight lid; mason jars work well.
Add the next 4 ingredients to a small pot over medium high heat. Bring to a boil, making sure that the salt and sugar dissolve completely.
Remove from heat, and pour over onions. Add crushed red pepper flakes to mixture, if desired.
Allow onion mixture to cool to room temperature; cover with lid and refrigerate until ready to use. Wait 2 hours before using.
For the Nachos, preheat oven to broil. Spray a parchment-lined sheet pan with vegetable oil. Layer tortilla chips with white bean cheese sauce, sauteed crawfish, Cajun caviar, and Monterrey Jack cheese. Place in oven until cheese is melted.
Garnish with pickled red onions, serrano pepper slices, cheese, and cilantro. Top with Spicy Avocado Crema.

The post Cajun Cowboy Crawfish Nachos first appeared on Camellia Brand.

Masbacha

user-submission — Mon, 18 Feb 2019 21:35:34 +0000

Ingredients:

¼ lb Camelia garbanzo beans
¼ tsp extra virgin olive oil, plus more for garnish
1 large onion, diced
1 serrano chili pepper, seeds removed and chopped fine
½ tsp ground cumin
¼ tsp ground coriander
1 tsp kosher salt
2 heads garlic, roasted
½ cup cilantro, plus more for garnish
½ cup flat leaf parsley, stemmed and roughly chopped, plus more for garnish

Directions:

In a large mixing bowl, cover the garbanzo beans with water making sure there is 6 inches of water over the beans. Let sit overnight on the counter at room temperature to soak.
Drain the beans of the excess water. In a large sauce pot or dutch oven over medium heat, place the drained beans and cover with fresh water. Bring to a boil then turn down to a low simmer. Let the beans cook slowly until soft. It will take about 1 ½ hour. Keep adding water 1 cup at a time if they have soaked all the water up.
In a separate pan over medium heat, add olive oil, onion, serrano peppers, cumin, coriander and salt. Cook, stirring frequently until translucent. Set aside.
Take the heads of garlic and trim off the top of the head by ½ inch to expose the cloves. Place each head of garlic on an 8”X8” square of tin foil and bring the sides of the foil up to cup the heads of garlic. Before completely covered, drizzle in 2 tablespoons of the extra virgin olive oil into each head and close up the foil like a package. Roast the garlic for 1 hour at 300F until the cloves are soft and golden. Let chill to room temperature and squeeze the cloves from the skins. Set aside.
Once tender and creamy, add the sauteed onion mixture, cilantro, parsley, and roasted garlic cloves and prepared tahini. Season to taste with more salt if you prefer.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Masbacha first appeared on Camellia Brand.

Chef Jenn’s Blackeye Pea Fritters

user-submission — Tue, 15 Jan 2019 19:24:56 +0000

Ingredients:

FRITTERS

2 tablespoons olive oil
4 ounces andouille sausage, finely diced
1/4 cup minced onion
2 tablespoons minced garlic, about 4 cloves
1 teaspoon fresh thyme leaf
3/4 cup short-grain rice
2 – 2 1/2 cups chicken broth
3/4 cup Camellia Brand Blackeye Peas
2 tablespoons shredded sharp cheddar cheese
1 tablespoon unsalted butter
1 tablespoon Moulin Rouge Sassy Seasoning Salt

BREADING

Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon Moulin Rouge Sassy Seasoning Salt
3 large eggs, beaten
2 tablespoons water
2 cups panko breadcrumbs

GARNISH

1 teaspoon coarse-grain salt
2 – 3 tablespoons chopped herbs, like thyme, parsley or basil

Directions:

Heat olive oil in a large saucepan over medium heat.
Add sausage and cook until sausage has started to brown, about 5 minutes.
Add onion, garlic and thyme and cook an additional 5 minutes or until vegetables are softened.
Stir in rice and cook until the grains turn translucent, about 2 minutes. Add chicken stock a half-cup at a time and cook, stirring frequently, until liquid is absorbed and rice is cooked through but still firm (al dente), about 20 to 25 minutes.
Stir in the Blackeye Peas, cheese, butter and Moulin Rouge Sassy Seasoning Salt.
Spread the Blackeye Pea mixture out onto a baking sheet and refrigerate until completely chilled; about 2 hours.
Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 350°F over medium-high heat.
Line a large platter with paper towels and set aside.
While oil is heating, pour flour into a shallow baking dish and season with Moulin Rouge Sassy Seasoning Salt. In a second shallow baking dish, whisk together eggs and water.
Pour bread crumbs into a third shallow baking dish.
Form the cold Blackeye Pea mixture into golf-ball sized balls.
Roll each ball in the seasoned flour, then roll in the egg wash.
Shake off any excess egg and roll in the breadcrumbs.
Repeat until all of the mixture has been breaded.
Place the balls in the vegetable oil to fry in batches of 5 or 6, until golden brown, about 5 minutes.
Remove from the oil and drain on the paper-towel–lined platter.
Repeat until they are all fried.
Sprinkle with coarse grain salt and chopped herbs and serve piping hot.
Enjoy!

The post Chef Jenn’s Blackeye Pea Fritters first appeared on Camellia Brand.

Refried Red Beans

user-submission — Wed, 19 Sep 2018 13:19:00 +0000

Ingredients:

1 teaspoon canola oil (or avocado, grapeseed, or vegetable oil)
2 teaspoons finely chopped white onion
1/2 teaspoon ground cumin
3/4 cup cooked Red Beans for 2
2 tablespoons water
Freshly ground black pepper, to taste
Kosher salt, to taste
1/4 tablespoon lime juice

Directions:

In a small saucepan over medium heat, heat oil. Add onions, stirring occasionally, until softened, about 3 to 6 minutes. Add cumin and cook, stirring constantly, until fragrant, about 30 seconds.
Add cooked beans and water to saucepan. Stir, cover, and cook over medium heat for 5 minutes. Reduce heat to low.
Use a potato masher or the back of a fork to mash about half of the beans. Continue to cook, uncovered, stirring often, for 2 to 3 more minutes or until thickened.
Remove saucepan from heat and stir in pepper and lime juice. Adjust seasonings to taste, adding more salt, pepper, and lime juice if desired. If beans are dry, add small splash (½ teaspoon) of water and stir to combine.
Cover until ready to serve.

The post Refried Red Beans first appeared on Camellia Brand.

Pinto Bean Calas (Rice Fritters)

user-submission — Tue, 17 Jul 2018 22:23:43 +0000

Ingredients:

2 cups cooked rice
¼ cup cooked Camellia Brand Pinto Beans
4 green onions, thinly sliced
2 tablespoons cilantro, chopped
¼ teaspoon cumin
¼ teaspoon salt
½ cup flour
2 teaspoons baking powder
2 eggs
2 teaspoons hot sauce
2 quarts in a 5 quart potoil for deep frying

Directions:

Mix together rice, pintos, green onions, and cilantro.
Mix together all dry ingredients.
Combine the rice mixture with the dry ingredients, mixing well.
Add 2 eggs and hot sauce and mix until you have a thick batter.
Using two spoons, form Calas into oval shapes and drop into the hot oil.
Brown on both sides then drain thoroughly.
Serve with a dipping sauce if desired.

The post Pinto Bean Calas (Rice Fritters) first appeared on Camellia Brand.

Alon Shaya’s Classic Hummus Ful

user-submission — Mon, 09 Jul 2018 20:29:01 +0000

Ingredients:

Hummus

3 quarts water, divided
3 teaspoons baking soda, divided
1 ½ cups Camellia Brand Garbanzo Beans
7 cloves garlic, lightly crushed
¼ cup raw tahini
2 tablespoons lemon juice
1 ½ teaspoons kosher salt
½ teaspoon cumin
5 tablespoons extra-virgin olive oil, divided
3 tablespoons canola oil
2 tablespoons hot water
¾ cup Prepared Tahini (recipe below), optional
¼ cup lightly packed fresh parsley leaves, chopped
½ teaspoon Aleppo pepper

Ful

1 pound Dried Fava Beans
⅓ cup extra virgin olive oil plus more for garnish
1 large onion, diced
2 cloves garlic, peeled and roughly chopped
2 serrano chili peppers, seeds removed and chopped fine
1 bunch cilantro, roughly chopped, plus more for garnish
1 bunch flat leaf parsley, stemmed and roughly chopped, plus more for garnish
2 teaspoons ground cumin
½ teaspoon ground coriander
1 teaspoon ground paprika
1 tablespoon kosher salt
4 tablespoons unsalted butter
4 eggs

Prepared Tahini

¼ cup lemon juice
2 cloves garlic, crushed
1 ½ cups raw tahini
1 teaspoon kosher salt
1 ¼ cups ice water, plus more as needed

Directions:

Hummus

In a large bowl, combine 1 ½ quarts water and ½ teaspoon baking soda; add the garbanzo beans and soak overnight.
Heat the oven to 400°F. Drain the garbanzo beans and toss with 2 teaspoons baking soda, then spread in a single layer on a rimmed baking sheet and roast until the beans have visibly dried, 10 minutes or so.
Move the garbanzo beans to a large sieve or colander; with cold water running over the garbanzo beans, start roughing them up with your hands to loosen the skins. You can grab a small handful and briskly run them between your palms or pinch them between your fingers (don’t worry about removing and discarding the skins yet). The more you do now, the more will come off during cooking, so take some time here. It’s good to be thorough—this is like giving them a deep tissue massage to loosen everything up.
Once again, combine 1 ½ quarts water with ½ teaspoon baking soda in your pot. Add the garbanzo beans and bring to a boil over high heat, then reduce the heat to medium. With a small sieve or slotted spoon, skim away the foam and loose skins from the top of the water and discard. It may be helpful for you to reserve the discarded skins in a bowl to track your progress; with enough persistence, you’re aiming to have about ¾ cup of skins alone.
Every couple of minutes during the cooking process, strain away the skins by plunging your sieve deep into the pot and giving a good stir, then using the sieve to catch the swirling skins like you would fish for minnows. It’s okay to beat them up a little against the side of the pot to speed this along. Repeat this process as much as you have the patience to do until the garbanzo beans are just becoming tender, 20 to 25 minutes.
When the garbanzo beans are still sort of “al dente,” give them one last skim to trap any skins, then add the garlic. Cook for another 25 to 30 minutes, until the beans are super-creamy. Drain and let sit in strainer for a few minutes so any extra moisture can evaporate.
Combine the garbanzo beans in a food processor with the tahini, lemon juice, salt, and cumin. Process for several minutes, until the mixture is incredibly smooth. With the machine still going, stream in the canola oil, hot water, and 2 tablespoons olive oil. Let it rip—there’s no way to over-process this stuff and you want it to be light as air.
Serve the hummus completely at room temperature. I like to spread it in a wide, shallow bowl, where I can smear it up the sides and show off the filling.Use the back of your spoon to make a well in the center, and fill it with prepared tahini and ful, if you’re using them. Drizzle the last 3 tablespoons olive oil and scatter the parsley and Aleppo on top.

Ful

In a large mixing bowl, cover the fava beans with water making sure there is 6 inches of water over the beans. Let sit overnight on the counter at room temperature to soak.
Drain the beans of the excess water. In a large sauce pot or dutch oven over medium heat, add the olive oil, onions, garlic and serrano chilies. Sauteé until translucent and soft.
Add the soaked beans and cover with water.
Bring to a boil then turn down to a low simmer. Let the beans cook slowly until soft and creamy. It will take about 3 hours. Keep adding water 1 cup at a time if they have soaked all the water up.
Once tender and creamy, add the cilantro, parsley, cumin, coriander, paprika and salt. Season to taste with more salt if you prefer.
Fold in butter and spoon the ful over the hummus.
In a separate pot, bring 1 quart of water to a simmer and place the 4 eggs in the pot.
Cook for 7-8 minutes then drain and peel.
Cut the eggs in half.
Garnish with more chopped herbs, olive oil and soft cooked egg.

Prepared Tahini

Combine the lemon juice and garlic in a non-reactive bowl; set it aside for 30 minutes to steep.
Meanwhile, whip the tahini with a stand mixer or electric mixer on high speed for about 10 minutes, until it’s glossy and light like cake batter. It’s nearly impossible to over-whip it, so feel free to spend a little time here.
Strain the lemon juice. Decrease the mixer’s speed to medium and add the juice and salt; the tahini will seize up at first, but don’t freak out! Keep whipping it at medium speed and it will incorporate.
When the tahini has a uniformly tacky, almost fudgy consistency, add the ice water, about ¼ cup at a time, and increase the speed to high. At first, the sauce may seize up again and look almost curdled, but keep adding the ice water, whipping well between each addition. It will smooth itself out and should look like a thick mousse. Every tahini is different; if, after you’ve added all the water, it’s still too thick, keep adding it by the tablespoon until it lightens up.
Prepared tahini will stay good for about 2 days in the fridge. If you’re making it in advance, let it warm up just slightly on the counter and whip in 1 to 2 tablespoons ice water to restore some of its lightness. Add to the well in the hummus.

The post Alon Shaya’s Classic Hummus Ful first appeared on Camellia Brand.

White Bean Antipasto Salad

user-submission — Fri, 01 Jun 2018 20:10:27 +0000

Ingredients:

3 cups cooked Camellia Brand Great Northern Beans
3 tablespoons red wine vinegar
1 teaspoon salt
½ cup chopped carrots (1 large, peeled)
1 cup chopped plum tomatoes (2 large)
½ cup chopped yellow bell pepper (about ½ large)
½ cup chopped celery (1 to 2 ribs)
1 cup leafy green herbs, such as ½ cup chopped basil and ½ cup chopped fresh parsley
1/3 cup extra-virgin olive oil
½ teaspoon freshly ground black pepper
½ teaspoon dried Italian seasoning mix

Directions:

1. Put beans in a large bowl. Sprinkle with vinegar and salt. Mix lightly.

2. Put carrots in a small bowl with a tablespoon of water. Cook 3 minutes on HIGH in the microwave as you chop remaining vegetables. Drain. Add to bowl with beans.

3. Add tomatoes, bell pepper, celery, herbs, oil, black pepper and Italian seasoning. Toss lightly, so the beans don’t smash. Taste and adjust seasoning, if needed.

4. Refrigerate at least 1 hour for flavors to develop.

5. Served chilled or at room temperature. Cover and refrigerate leftovers. Keeps up to 1 week.

Judy Walker was NOLA.com | The Times-Picayune’s food editor for 11 years, and continues to be a contributing columnist. She and Marcelle Bienvenu edited Cooking Up A Storm, a cookbook that celebrates New Orleans’s rebirth after Hurricane Katrina and its citizens’ determination to preserve and safeguard their culinary legacy.

The post White Bean Antipasto Salad first appeared on Camellia Brand.

Blackeye Pea Salad

user-submission — Fri, 01 Jun 2018 19:30:25 +0000

Ingredients:

4 cups cooked Camellia Brand Blackeye Peas
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon honey
¼ teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup apple cider vinegar
3/4 cup extra virgin olive oil
¼ cup diced yellow onion
¼ cup diced red bell pepper
¼ cup diced green bell pepper

Directions:

In a large bowl, combine the garlic, thyme, parsley, honey, red pepper flakes, salt, black pepper, and cider vinegar.
Slowly whisk in the olive oil. Adjust the seasoning with salt and pepper.
Add the cooked blackeye peas, diced onion, and diced red and green bell peppers.
Mix well, cover, and refrigerate for at least 4 hours before serving.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Blackeye Pea Salad first appeared on Camellia Brand.

Lady Cream Pea Caviar

user-submission — Sun, 13 May 2018 19:20:55 +0000

Ingredients:

DRESSING

1/3 cup red wine vinegar
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons salt
1 teaspoon dried oregano
Hot sauce to taste

CAVIAR

4 cups cooked Camellia Brand Lady Cream Peas
2 Roma tomatoes, diced
1 yellow bell pepper, seeded and diced
1/2 large red onion, diced
1 jalapeño pepper, seeded and finely diced
1 bunch cilantro, chopped

Directions:

In a small bowl, combine dressing ingredients and whisk together.
In a large bowl, combine caviar ingredients and toss thoroughly.
Pour dressing over caviar and mix gently. Cover and refrigerate for at least 1 hour or overnight.
Serve with chips as an appetizer or as a side dish.

The post Lady Cream Pea Caviar first appeared on Camellia Brand.

White Bean Hummus

Aimee Bussells — Fri, 11 May 2018 13:58:03 +0000

Ingredients:

2 cloves garlic, peeled
1 green onion, cut in 1-inch lengths (white and green parts)
½ cup parsley leaves, plus more, chopped, for serving
2 cups cooked Camellia Brand Great Northern Beans
1 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/3 cup tahini
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon powdered cumin
¼ teaspoon cayenne

Directions:

1. To a food processor, while running, add garlic. Process until minced. Scrape down sides of bowl with a spatula. Add green onion and ½ cup parsley. Pulse just until minced.

2. Add beans, salt, lemon juice, tahini, oil, cumin and cayenne. Process on high until smooth, about 2 minutes.

3. Check consistency of hummus. If not smooth, process longer. If hummus is too thick, add water, a tablespoon at a time, pulsing after each, to reach the desired consistency.

4. Taste and adjust seasoning. Serve drizzled with olive oil and a scattering of parsley on top.

The post White Bean Hummus first appeared on Camellia Brand.

Pinto Beans and Rajas de Chiles Empanadas

user-submission — Thu, 19 Apr 2018 15:09:07 +0000

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:

Pre-heat oven to 400°F.
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.
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.
When poblanos are cool enough to handle, use a towel or fork to remove and discard skins.
Cut poblanos open lengthwise, removing and discarding seeds, stem, and white membrane. Thinly slice peppers into strips.
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.
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.
To assemble empanadas: Defrost dough in the refrigerator.
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.
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.
Bake until golden brown, about 18-20 minutes, when internal temperature reaches 165°F.
Serve warm empanadas with with Spicy Avocado Crema.

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

Jamaican Jerk Black Bean Nachos

user-submission — Thu, 19 Apr 2018 15:09:06 +0000

Ingredients:

Tortilla chips
1 cup White Bean Cheese Sauce
Jerk Black Beans
1 cup Monterrey Jack cheese
Roasted Corn Salsa
Garnishes: Pickled Red Onion, serrano pepper (sliced), cotija or queso fresco cheese (crumbled), cilantro
Spicy Avocado Crema

Directions:

Pre-heat oven to 400°F.
Spray a parchment-lined sheet pan with vegetable oil.
Layer tortilla chips with white bean cheese sauce, black beans, and Monterrey Jack cheese. Bake nachos until cheese is melted.
Top with roasted corn salsa.
Garnish with pickled red onions, serrano pepper slices, cotija or queso fresco crumbled cheese, and cilantro.
Finish with Spicy Avocado Crema.

The post Jamaican Jerk Black Bean Nachos first appeared on Camellia Brand.

White Bean Cheese Sauce

user-submission — Thu, 19 Apr 2018 15:09:04 +0000

Ingredients:

1/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
1/2 cup milk, more to thin if necessary
1 cup shredded cheddar cheese (yellow, white, or smoked)
Cajun seasoning,to taste

Directions:

Soak beans in water for 6 hours or overnight.
Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 45 minutes or until soft. Stir occasionally, and add water as necessary. Drain and set aside.
Add beans and milk to a blender or large container (if using an immersion blender). Blend on high speed until smooth.
Transfer mixture to a small pot over medium heat. Add shredded cheddar, whisking continuously as sauce simmers. Add Cajun seasoning to taste, if desired.
Remove from heat and use immediately, or store in refrigerator.

The post White Bean Cheese Sauce first appeared on Camellia Brand.

Jerk Black Beans

user-submission — Thu, 19 Apr 2018 15:09:00 +0000

Ingredients:

1 teaspoon olive oil
1/2 red onion, chopped
3 cups cooked Camellia Brand Black Beans
1 1/2 tablespoons store-bought or pre-made Jamaican Jerk Seasoning Blend, or to taste
1 teaspoon garlic powder
Fresh lime juice, to taste
6 tablespoons water or bean-cooking liquid

Directions:

Heat oil in a skillet over medium heat. Add red onion and cook for 4-5 minutes.
To the skillet, add cooked beans, jerk seasoning blend, garlic powder, lime juice and water or bean-cooking liquid. Cover and simmer for 7-8 minutes.
Taste and adjust seasonings, and add more water or bean-cooking liquid if necessary.

The post Jerk Black Beans first appeared on Camellia Brand.

Chipotle Bean Dip

user-submission — Thu, 08 Mar 2018 23:04:03 +0000

Ingredients:

3 cups of room temperature or hot cooked Frijoles de Olla
1 cup bean cooking liquid
2 chipotle peppers in adobo
Tortilla chips
Queso fresco to taste

Directions:

Place cooked beans in a blender or food processor with 1 cup of bean cooking liquid.
Add one or two chipotle peppers in adobo and blend to a desired texture.
Serve in a bowl with tortilla chips and crumbled queso fresco.

*Chiles chipotle en adobo come canned and are available at supermarkets.

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.

The post Chipotle Bean Dip first appeared on Camellia Brand.

Red Bean & Goat Cheese Mediterranean Salad

user-submission — Fri, 19 Jan 2018 22:44:44 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
Water or vegetable broth to cover beans
1 bunch parsley, chopped
1 1/2 cups red grape tomatoes, halved
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
6 ounces goat cheese, crumbled

Directions:

Rinse beans in a colander. Use the 1-hour Quick Soak method.
Place soaked beans in a large pot, and cover with water or broth. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally for 1 1/2 hours, until tender, adding more water or broth as necessary.
Drain and refrigerate beans until ready to use.
In a large bowl, combine beans, parsley, tomatoes and garlic. Add olive oil, lemon juice, salt and pepper. Mix well and refrigerate until ready to serve.
Stir in crumbled goat cheese and serve on a large platter. Or, spoon into individual dishes topped with crumbled goat cheese.

Per serving: 385 calories, 15 grams fat, 5 grams saturated fat, 375 mg sodium, 44 mg carbohydrate, 12 grams fiber, 6 grams sugar (0 added sugar), 22.5 grams protein

Molly Kimball, RD, CCSD is a Sports and Lifestyle Dietician and Board Certified as a Specialist in Sports Dietetics. She’s a columnist for The Times-Picayune/NOLA.com, covering the latest trends in the nutrition and fitness industries and developed Eat Fit NOLA, a free partnership between Ochsner Health System and more than 50 New Orleans restaurants to develop and identify healthy menu items.

The post Red Bean & Goat Cheese Mediterranean Salad first appeared on Camellia Brand.

Slow Cooker Cheesy Refried Bean Dip

Aimee Bussells — Thu, 04 Jan 2018 15:36:00 +0000

Ingredients:

Basic Slow Cooker Refried Pinto Beans
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 packet taco seasoning
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack cheese

Directions:

Make Basic Slow Cooker Refried Beans, draining the liquid and mashing the refried beans in the bottom of the slow cooker.
To the refried beans in the slow cooker, add softened cream cheese, sour cream, taco seasoning, 1 cup sharp Cheddar cheese and 1 cup Monterey Jack cheese. Mix well and smooth the surface.
Top with remaining 1 cup sharp Cheddar cheese and 1 cup Monterey Jack cheese.
Cover and cook on high for 1-2 hours, or until heated through. Serve with tortilla chips or as a taco filling.

The post Slow Cooker Cheesy Refried Bean Dip first appeared on Camellia Brand.

Hot Spinach, Artichoke & White Bean Dip

Aimee Bussells — Thu, 07 Dec 2017 21:48:12 +0000

Ingredients:

1 teaspoon olive oil
1 (10-oz.) bag fresh baby spinach
1 cup packed fresh basil
1 cup cooked Camellia Brand Navy (Pea) Beans or Great Northern Beans, divided
6 ounces cream cheese
1 clove garlic
1/2 cup bean cooking liquid or chicken broth
1 (14-oz.) can artichoke hearts, drained and finely chopped
1/2 cup Parmesan or Asiago cheese, divided
3/4 cup shredded mozzarella cheese, divided
Pinch of Creole seasoning
Several dashes of TABASCO® Green Pepper Sauce
Kosher salt
Black pepper
Chips and crackers

Directions:

Preheat oven to 450 degrees.
Heat oil in a large skillet, and sauté spinach and basil just until wilted. Drain excess liquid, chop and set aside.
To a blender or food processor, add 3/4 cup of the cooked beans, cream cheese, garlic and bean cooking liquid or chicken broth. Pureé until smooth.
Transfer mixture to a large bowl and gently fold in the remaining 1/4 cup cooked beans, spinach and basil, artichokes, 1/4 cup Parmesan or Asiago cheese and 1/2 cup mozzarella. Add the Creole seasoning, TABASCO® Green Pepper sauce, and salt and pepper to taste. Adjust seasonings if needed.
Spray a 1-qt. casserole dish with nonstick cooking spray, and fill with the dip mixture. Top with remaining 1/4 cup Parmesan or Asiago as well as the remaining 1/4 cup mozzarella.
Bake until brown and bubbly, about 20-25 minutes. Serve immediately with hearty chips and crackers.

The post Hot Spinach, Artichoke & White Bean Dip first appeared on Camellia Brand.

Tomato & White Bean Bruschetta

Aimee Bussells — Thu, 07 Dec 2017 21:47:55 +0000

Ingredients:

1 baguette, sliced into 24 pieces
2 tablespoons olive oil, divided
2 cups grape or cherry tomatoes, rinsed and sliced in half
1 1/2 cups cooked Camellia Brand Navy (Pea) Beans or Great Northern Beans
1/4 cup fresh chopped basil, with extra for garnish
1 tablespoon red wine vinegar
2 cloves garlic, minced
1/4 teaspoon sea salt
3/4 cup goat cheese or cream cheese

Directions:

Preheat oven to 400°. Line a large baking sheet with parchment paper or foil.
Place baguette slices on baking sheet, and using 1 tablespoon olive oil, lightly brush the top of each baguette slice with oil. Sprinkle with salt and pepper.
Bake baguette slices 8-10 minutes or until golden brown. Allow to cool.
In a large mixing bowl, gently combine sliced tomatoes, cooked beans, remaining one tablespoon olive oil, basil, vinegar, garlic and salt.
Spread goat cheese or cream cheese on each baguette slice and top with tomato & bean mixture. Garnish with extra basil and serve.

Note: Toasted baguette slices (also called “crostini”) can be made several days ahead and stored in an airtight container. With beans cooked in advance as well, this delicious party appetizer comes together quickly and easily.

The post Tomato & White Bean Bruschetta first appeared on Camellia Brand.

Blackeye Pea Pimento Cheese Nachos

user-submission — Wed, 20 Sep 2017 19:17:11 +0000

Ingredients:

Blackeye Pea Mixture

1 tablespoon extra virgin olive oil
1 lb. ground turkey
1 1/2 teaspoons Creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
2 cups cooked Camellia Brand Blackeye Peas

Pimento Cheese Sauce

3 tablespoons butter, unsalted
2 tablespoons flour
2 cups whole milk
1/2 teaspoon black pepper
1/2 teaspoon Creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 (4-ounce) jar of pimentos, drained and diced
2 teaspoons hot sauce
1 1/2 cups grated sharp Cheddar cheese
1 1/2 cups grated Monterey Jack cheese

To Assemble

Tortilla chips
Sliced jalapeños
Grape tomatoes, halved
Chopped green onions

Directions:

Add olive oil to skillet over medium heat; add ground turkey to skillet, season with spices and cook about 10-12 minutes.
Add cooked blackeye peas to skillet and cook 5 minutes more. Set mixture aside.
In a small pot, heat butter over medium heat; add flour and whisk well for about 40 seconds. Add milk and spices, bring mixture to a boil and reduce heat.
Add diced pimentos and hot sauce and simmer for about 3 minutes.
Remove from heat and add cheese by the handfuls, whisking well after each addition. Add more milk if a thinner consistency is desired.
To assemble: place tortilla chips on platter. Top with blackeye pea mixture, pimento cheese sauce, grape tomatoes, sliced jalapeños and green onions, if desired.
Serve immediately.

Lisa, the Creole Contessa food blogger, is a California girl who spent childhood summers in Louisiana with her late grandmother. Her goal is to take her family’s traditions and love of cultural foods and put a Creole spin on them

The post Blackeye Pea Pimento Cheese Nachos first appeared on Camellia Brand.

Red Beans & Rice Sliders

Aimee Bussells — Wed, 20 Sep 2017 19:16:57 +0000

Ingredients:

1 tablespoon vegetable oil
1/2 cup finely chopped onion
1/4 cup finely chopped bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
3/4 cup cooked white or brown rice
2 cups cooked Camellia Brand Red Kidney Beans
1/4 cup soft whole wheat bread crumbs
1 ounce green onion, chopped
2 tablespoons snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Slider rolls
Mayonnaise
Curly lettuce
Roma tomato slices
Red onion slices
Hot sauce

Directions:

Heat the vegetable oil in a frying pan over medium heat. Caramelize the onion, bell pepper, celery and garlic in the vegetable oil.
Place the cooked rice and cooked red beans in the food processor; pulse until smooth and transfer to large bowl.
Fold the caramelized vegetables, bread crumbs, green onion and parsley into the rice and bean mixture. Season with salt and black pepper.
Shape the bean mixture into small slider-size patties.
Preheat a large, nonstick skillet over medium heat. Add patties to skillet.
Cook for 6 to 8 minutes or until heated through and browned, turning patties once.
Serve sliders on rolls, dressed with desired toppings.

The post Red Beans & Rice Sliders first appeared on Camellia Brand.

Hot 7-Layer Dip with Andouille & Bacon

user-submission — Wed, 20 Sep 2017 19:06:55 +0000

Ingredients:

Toppings

1 tablespoon extra virgin olive oil
1/2 pack of thick cut bacon, diced
1/2 lb. fresh Andouille sausage, casing removed
1 1/2 cups sharp Cheddar cheese, grated
1 cup pickled jalapeños, drained
1 1/2 cups shredded Monterey Jack cheese, grated
1 cup shredded Mexican Style Four Cheese Blend
Cooking spray
Chopped green onions
Additional toppings to taste, such as sour cream and guacamole

Refried Beans

3 cups cooked Camellia Brand Pinto Beans
3 tablespoons extra virgin olive oil
1/2 teaspoon Creole seasoning
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 – 1/4 cup bean cooking liquid or water

Directions:

Add 1 tablespoon of oil to a frying pan over medium heat. Add diced bacon and cook until crispy. Remove cooked bacon and set aside on paper towel to drain.
Add Andouille sausage to bacon grease in frying pan and cook until browned, around 15 minutes. Remove cooked sausage and set aside on paper towel to drain.
Spray slow cooker with cooking spray.
To make the refried beans, add 3 tablespoons of oil, cooked pinto beans and spices to the bowl of a food processor and process until smooth, adding bean cooking liquid or water as necessary. Spread bean mixture in bottom of slow cooker.
On top of bean mixture, add layers of sharp Cheddar cheese, drained pickled jalapeños, Monterey Jack cheese, Andouille sausage, bacon and Mexican cheese blend.
Cover with slow cooker lid and cook on low for 1 1/2 – 2 hours.
Remove lid and garnish with chopped green onions.
Serve with sour cream, guacamole and tortilla chips.

The post Hot 7-Layer Dip with Andouille & Bacon first appeared on Camellia Brand.

Tuna White Bean Salad

Aimee Bussells — Fri, 14 Jul 2017 16:28:42 +0000

Ingredients:

14 ounces canned tuna
3 ½ cups cooked, cooled Camellia Brand Great Northern Beans
1 medium red onion, finely chopped
1 cup grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh herbs, such as basil or parsley
Kosher salt
Pepper

Directions:

Drain the canned tuna and add to a large bowl. Add the beans and stir to combine.
Add chopped red onion and halved grape tomatoes to bowl.
In a separate small bowl, whisk together oil, vinegar, and fresh herbs, and salt and pepper to taste.
Pour over salad mixture, and toss gently. Serve with additional chopped fresh herbs.

The post Tuna White Bean Salad first appeared on Camellia Brand.

Black Bean Hummus

Aimee Bussells — Wed, 07 Jun 2017 15:16:20 +0000

Ingredients:

3 cups cooked Camellia Brand Black Beans
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons tahini
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/4 cup chopped fresh cilantro

Directions:

Combine all ingredients except for cilantro in a food processor or blender, and purée until smooth. Add water to thin, if necessary.
Add cilantro and pulse just until incorporated.
Adjust seasonings to taste, and serve with pita chips and julienned vegetables.

The post Black Bean Hummus first appeared on Camellia Brand.

Cajun Caviar

Aimee Bussells — Wed, 25 Jan 2017 17:54:24 +0000

Ingredients:

DRESSING

1/3 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon Cajun seasoning
1 teaspoon minced fresh garlic

SALSA

3/4 cup cooked Camellia Brand Green Baby Lima Beans
3/4 cup cooked Camellia Brand Crowder Peas
3/4 cup cooked Camellia Brand Lady Cream Peas
1 large tomato, seeded and diced (about 1 cup)
1 medium poblano, seeded and diced (about 2/3 cup)
1 cup fresh or thawed frozen yellow corn
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 large tomato, seeded and diced (about 1 cup)
Tortilla chips

Directions:

Make the dressing: In a small bowl, whisk together the oil, vinegar, lime juice, Cajun seasoning and minced garlic; set aside.
In a large bowl, combine the cooked beans and peas, poblano pepper, corn, red onion and cilantro. Add the dressing to the bean mixture, tossing to combine. Add the diced tomato last, gently tossing to combine.
Cover and chill for up to 2 hours.
Serve with tortilla chips for scooping.

The post Cajun Caviar first appeared on Camellia Brand.

Jay Ducote’s Red Beans and Rice Balls

user-submission — Fri, 06 Jan 2017 21:40:18 +0000

Ingredients:

Red Beans:

1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons canola oil
2 pounds smoked sausage, chopped finely or pulverized in a food processor
2 medium yellow onions, diced
2 green bell peppers, diced
8 cloves garlic, minced
3 stalks of celery, chopped
1/4 cup Slap Ya Mama Cajun Seasoning
2 bay leaves

Rice:

3 cups medium grain Supreme Rice
Kosher salt

Egg Wash:

6 eggs
1 cup milk
1 cup all-purpose flour
1 cup Panko bread crumbs
1 cup Slap Ya Mama Fish Fry
Oil for frying

Directions:

Soak beans overnight and reserve soaking liquid.
In a large, heavy-bottom pot over medium-high heat, add canola oil and smoked sausage. Brown the sausage until fat is rendered, about 10 minutes.
Add onion, bell pepper, celery, and garlic to the pot; sauté until onions are wilted but not brown, about 10 minutes.
Add the beans with the soaking liquid and stir. Bring everything up to a boil.
Add Slap Ya Mama Cajun Seasoning and bay leaves, stir and reduce heat.
Simmer at least 1 hour, stirring regularly; beans should have a thick, creamy consistency. Smash beans on the side of a pot with the back of a spoon if needed to thicken.
Remove from heat and allow to cool. Refrigerate overnight.
The next day, cook rice with kosher salt according to package instructions.
Fold cooked rice into the red bean mixture. Refrigerate at least 2 hours.
When ready to fry, whisk milk and eggs together for egg wash.
Place flour in one shallow pan. In another shallow pan, combine Slap Ya Mama Fish Fry and Panko bread crumbs.
In a cast iron Dutch oven, heat frying oil to 350 degrees.
Form the red bean and rice mixture into golf-ball sized balls. Roll red bean and rice balls in flour, then in egg wash, and then toss and coat them in the bread crumb mixture. Place in frying oil in batches.
Fry for 3-4 minutes per batch until golden brown. Drain on paper towels.
Serve hot with BBQ Aioli and Pickled Red Onions.

The post Jay Ducote’s Red Beans and Rice Balls first appeared on Camellia Brand.

Loaded Beef & Bean Chili Nachos

Aimee Bussells — Thu, 20 Oct 2016 16:45:53 +0000

Ingredients:

Tortilla chips
1 cup prepared Beef & Black Bean Chili, warmed
1-2 cups shredded Cheddar and Monterey Jack cheese
1 cup halved grape tomatoes
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1-2 avocados, pitted and diced
Sour cream

Directions:

Pre-heat oven to broil.
Spread a single layer of tortilla chips on a sheet pan, and top evenly with small dollops of prepared chili and a layer of shredded cheese.
Add another layer of tortilla chips, more dollops of chili, and more cheese.
Place sheet pan under broiler and cook for a minute or two, until cheese is melted and bubbly. Watch carefully, so as not to burn.
Remove nachos from oven, and sprinkle with halved grape tomatoes, chopped cilantro, chopped green onions, and diced avocados. Add a few generous dollops of sour cream, so that nachos can be pulled apart and dipped into the sour cream.

The post Loaded Beef & Bean Chili Nachos first appeared on Camellia Brand.

Easy Refried Beans

Aimee Bussells — Thu, 20 Oct 2016 16:44:50 +0000

Ingredients:

3 cups cooked Camellia Brand Pinto Beans
2-3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
A few drops of liquid smoke
1/2 cup vegetable broth
2 tablespoons chopped fresh cilantro
Kosher salt to taste
Tortilla chips
Optional toppings: additional chopped cilantro, chopped red onion, and chopped green onion

Directions:

Heat oil in a large pan over medium heat.
Add chopped onion and cook until soft and translucent, about 5 minutes.
Add garlic, cumin, chili powder and liquid smoke, and sauté for a minute or two.
Add beans, and if they are a bit dry, add vegetable broth as needed. Stir and mash the beans with a bean or potato masher, so that they are no longer whole. Continue to mash beans until the consistency is as chunky or as smooth as you prefer. Add more vegetable broth as often as needed during the mashing process.
Add kosher salt to taste, and stir in chopped cilantro.
Serve with tortilla chips and optional toppings.

The post Easy Refried Beans first appeared on Camellia Brand.

Brazilian-Style Blackeye Pea Fritters

user-submission — Thu, 20 Oct 2016 15:28:58 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
1 large onion, coarsely chopped
3 teaspoons ginger paste*
2 teaspoons garlic paste*
Salt to taste
Oil for frying

*Both ginger and garlic paste are readily available in supermarkets, usually found in the fresh produce/herbs section.

Directions:

Soak blackeye peas 8-10 hours or overnight.
When ready to prepare, place soaked blackeye peas in a food processor with remaining ingredients. Process until a smooth, thick batter forms, with no lumps. Add salt to taste. Empty batter from food processor into a large bowl, and aerate it by beating for 2-3 minutes with a wooden spoon.
In a large heavy skillet or Dutch oven, heat at least 2 inches of oil for frying. When ready to fry, stir the batter again, and drop by large spoonful into the hot oil. Allow to brown, turning each fritter once. Continue to stir remaining batter to aerate it before frying.
Drain fritters on absorbent paper, and serve hot with hot sauce, salsa or condiment of your choice.

Makes about two dozen fritters.

The post Brazilian-Style Blackeye Pea Fritters first appeared on Camellia Brand.

Avocado Cilantro Hummus

Julie Koppman — Thu, 20 Oct 2016 14:34:55 +0000

Ingredients:

2 cups prepared Hummus
1 ripe avocado
1/2 lime, juiced
1/3 cup fresh cilantro

Directions:

Add all ingredients to the bowl of a food processor or blender, and blend until smooth.
Serve with pita, crackers, or crudités. Or for a fast snack or lunch, spread over a warm whole wheat tortilla, top with fresh baby spinach and shredded carrots, roll up, and enjoy.

The post Avocado Cilantro Hummus first appeared on Camellia Brand.

Basic Slow Cooker Refried Beans

Aimee Bussells — Sun, 02 Oct 2016 18:44:22 +0000

Ingredients:

3 cups Camellia Brand Pinto Beans, soaked
1 yellow onion, roughly chopped
1/2 jalapeño, seeded and chopped
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
8-9 cups water or no-sodium broth
Water as needed
Salt, pepper, and ground cumin to taste
Shredded Mexican-blend cheese (optional)

Directions:

Add the soaked beans, onion, jalapeño, garlic, cumin, and water or broth to slow cooker.
Cook on high for 8 hours, adding water if necessary.
When the beans are fully cooked, strain them and reserve the liquid. Mash or process the beans, adding the reserved water as needed to attain desired consistency.
When serving, top with cheese.

The post Basic Slow Cooker Refried Beans first appeared on Camellia Brand.

Kid-Friendly Refried Beans

Aimee Bussells — Sat, 01 Oct 2016 18:35:57 +0000

Ingredients:

1 1/2 cups Camellia Brand Pinto Beans, soaked
Water or no-sodium chicken or vegetable broth, as needed
2 cloves garlic, finely chopped
1 tablespoon olive oil
1/4 cup chopped yellow onion
1/8 teaspoon ground cumin
Salt and pepper

Directions:

Add soaked beans to a pot. Cover with water or broth.
Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally, until tender (about 1 1/2 hours).
When beans are almost done, sauté onions and garlic in oil, about 5 minutes, until onions are clear.
Mash or process half of the cooked beans; add mash to onion and garlic. Add a little water or broth to the pan if bean mixture is too thick.
Sauté mixture for 10 minutes, stirring frequently.
Add cumin and remaining beans and continue cooking until warm.
Add salt and pepper to taste.

The post Kid-Friendly Refried Beans first appeared on Camellia Brand.

Fresh Two-Bean Salsa

Aimee Bussells — Mon, 29 Aug 2016 14:53:58 +0000

Ingredients:

2 cups cooked Camellia Brand Black Beans
2 cups cooked Camellia Brand Pinto Beans
1 cup fresh corn kernels
1/2 cup minced red onion
1/2 cup minced green bell pepper
1/2 cup minced fresh cilantro
1 tablespoon minced garlic
3 tablespoons freshly squeezed lime juice
1/4 cup olive oil
Creole or Cajun Seasoning to taste
1 tablespoon cumin

Directions:

Combine all ingredients in a glass bowl, blending thoroughly. For best results, cover and refrigerate for 12 hours or overnight before serving.

*Note: Learn how to cook beans in advance, for use in recipes.

The post Fresh Two-Bean Salsa first appeared on Camellia Brand.

Spicy Sweet Potato Hummus

Julie Koppman — Wed, 06 Jul 2016 14:35:19 +0000

Ingredients:

2 cups prepared Hummus
2 small sweet potatoes, baked
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
A few shakes Tabasco brand Chipotle Pepper Sauce or chipotle powder

Directions:

Add all ingredients to the bowl of a food processor or blender, and blend until smooth.
Adjust seasonings to your taste. Spread on a turkey sandwich, or serve with tortilla chips, pita, or crackers.

The post Spicy Sweet Potato Hummus first appeared on Camellia Brand.

Balsamic Caramelized Onion Hummus

Julie Koppman — Wed, 06 Jul 2016 14:35:09 +0000

Ingredients:

2 teaspoons olive oil
2 medium yellow onions, thinly sliced
pinch of salt
1 1/2 teaspoons brown sugar, divided
1/4 cup + 1 tablespoon balsamic vinegar, divided
2 cups prepared Hummus

Directions:

Heat oil in a large nonstick skillet over medium heat. Add onions, stir to coat with oil, and cook for 5 minutes. Add a pinch of salt.
Spread onions evenly in the skillet and cook for 25 minutes, stirring every few minutes, until onions are softened.
Add 1 teaspoon brown sugar and 1 tablespoon balsamic vinegar to the skillet, stir to coat all, and cook for an additional minute or two. Remove from heat. Reserve a small amount of caramelized onions for topping the hummus, and add the rest to the bowl of a food processor or blender.
To make a balsamic reduction, add 1/4 cup balsamic vinegar to a small saucepan, bring to a boil, and simmer for a few minutes until reduced to a thick, syrupy liquid. Remove from heat and set aside.
Add prepared hummus and 1/2 teaspoon brown sugar to the caramelized onions in food processor or blender, and blend until smooth.
Serve hummus topped with reserved caramelized onions and a drizzle of balsamic reduction, along with crackers, crudités, and pita chips.

The post Balsamic Caramelized Onion Hummus first appeared on Camellia Brand.

Skinny Red Bean Dip

user-submission — Thu, 31 Mar 2016 15:48:39 +0000

Ingredients:

1 1/2 cups cooked Camellia Brand Red Kidney Beans
1 cup salsa
2 packages light cream cheese, softened
1 cup shredded reduced-fat cheddar shredded cheese

Directions:

Place all ingredients in food processor.
Process until smooth.
Serve with high-fiber crackers.

Recipe from Shelly Marie Redmond’s blog, Skinny Louisiana. Shelly is a culinary dietitian, speaker and founder of Skinny Louisiana™, focusing on Louisiana cooking and living with a skinny twist.

The post Skinny Red Bean Dip first appeared on Camellia Brand.

Cheesy Bean Quesadilla

Aimee Bussells — Wed, 02 Mar 2016 19:44:58 +0000

Ingredients:

Cooked Camellia Brand Pinto Beans or Easy Refried Pinto Beans
Large flour tortillas
Canola oil or butter
Shredded cheddar cheese
Chopped red or green onions
Optional topping: sour cream, plain Greek yogurt, jalapeno slices and salsa

Directions:

Spread beans or refried beans over one tortilla. Sprinkle generously with cheese and chopped onions. Top with another tortilla.
Heat a small amount of oil or butter in a large skillet over medium heat. Place quesadilla in skillet and cook until cheese has melted and underside of tortilla is browned. Carefully flip quesadilla, and cook until both sides are browned.
To serve, cut quesadilla into wedges and serve with sour cream or plain Greek yogurt, jalapeno slices and salsa.

The post Cheesy Bean Quesadilla first appeared on Camellia Brand.

Caesar-Style White Beans

Aimee Bussells — Wed, 09 Dec 2015 20:33:32 +0000

Ingredients:

1 (1 pound) bag of Camellia Brand Cannellini, Great Northern, or Navy (Pea) Beans, cooked and drained
3/4 cup mayonnaise
1 cup grated Parmesan cheese
2 tablespoons Dijon mustard
Juice of two lemons
4 garlic cloves, finely minced
1 teaspoon anchovy paste
1 teaspoon sea or other coarse-grind salt
1 teaspoon freshly ground black pepper
1 bunch fresh parsley, chopped
1 baguette, sliced and toasted, for serving

Directions:

Cook and drain the beans, and allow to cool.
In a large bowl, add mayonnaise, Dijon mustard, lemon juice, anchovy paste, Parmesan cheese, and garlic, mixing well.
Fold in beans, salt, pepper, and chopped parsley — reserving a small amount of parsley for garnish.
Mix ingredients well, but gently, to avoid breaking beans.
Refrigerate for at least one hour, but overnight will produce an even richer flavor.
Serve with slices of a toasted baguette or other hearty bread, and garnish with more chopped parsley.

The post Caesar-Style White Beans first appeared on Camellia Brand.

Curt Guillory’s Cajun Hummus

Aimee Bussells — Wed, 09 Dec 2015 20:33:28 +0000

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:

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.
Add onions and garlic.
Cook until very soft. If cooking on the stovetop, be sure to stir occasionally to avoid sticking and scorching.
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.
Allow the beans to cool until they can be safely handled.
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.
Taste and adjust seasoning.
Stir in cubed tasso, reserving a small amount for garnish.
Top with sliced green onions and diced tasso.
Serve with fried pork rinds for additional Cajun flavor.

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

Cowboy Caviar with Blackeye Peas

Aimee Bussells — Thu, 21 May 2015 15:55:22 +0000

Ingredients:

DRESSING

1/3 cup red wine vinegar
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons salt
1 teaspoon dried oregano
Tabasco to taste

SALSA

4 cups cooked Camellia Brand Blackeye Peas
2 Roma tomatoes, diced
1 yellow bell pepper, seeded and diced
1/2 large red onion, diced
1 jalapeño pepper, seeded and finely diced
1 bunch cilantro, chopped

Directions:

Combine dressing ingredients in a small bowl and whisk together. Add hot sauce to taste.
Combine salsa ingredients in a large bowl and toss thoroughly.
Pour dressing over salsa and mix gently. Cover and refrigerate for at least 1 hour or overnight.
Serve as a side dish or with chips as an appetizer.

The post Cowboy Caviar with Blackeye Peas first appeared on Camellia Brand.

Navy Bean Salad

Aimee Bussells — Sun, 23 Sep 2012 20:25:58 +0000

Ingredients:

1/2 pound cooked and cooled Camellia Brand Navy Beans
2/3 cup finely julienned carrots
1/2 cup finely sliced red onion
1 cup canned or fresh corn kernels
1/4 cup rice wine vinegar (or white balsamic vinegar)
2 tablespoons olive oil
2 tablespoons chopped fresh parsley (or cilantro)
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper

Directions:

Mix navy beans, carrots, red onion and corn in a bowl.
Add vinegar, olive oil, parsley, salt and pepper, and toss gently to distribute dressing.

The post Navy Bean Salad first appeared on Camellia Brand.

Lima Bean Spread

Aimee Bussells — Sat, 11 Aug 2012 21:32:01 +0000

Ingredients:

3 cups cooked Camellia Brand Large Lima Beans
1/2 cup lemon juice
1 tablespoon minced garlic
2 tablespoons minced red onion
1 teaspoon dried cilantro
2 tablespoons minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Directions:

Purée cooked lima beans in a food processor.
Add puréed beans to a large bowl, and mix in remaining ingredients until well blended.
Cover and chill for at least 4 hours.
Serve by spreading on toasted bread slices or crackers.

The post Lima Bean Spread first appeared on Camellia Brand.

Red Beans and Rice Boudin Balls with Dipping Sauce

Julie Koppman — Sat, 11 Aug 2012 16:32:44 +0000

Ingredients:

Red Beans and Rice Boudin Balls:

1 pound ground pork
1 cup chopped seasoning blend (onions, celery, and green bell peppers)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/4 cup water
1/2 pound smoked pork sausage, diced
3 cups cooked rice, cold
1/4 cup finely chopped parsley
1/4 cup finely chopped green onion tops
1 1/2 cups cooked Camellia Brand Red Kidney Beans
2 eggs
3 cups corn flour
6 cups vegetable oil for frying

Dipping Sauce:

1/2 cup mayonnaise
1/2 cup ketchup
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce

Directions:

In a large saucepan over medium heat, brown ground pork. Add seasoning blend, salt, pepper, Cajun seasoning and garlic powder, and simmer until tender. Add water and continue to simmer for 5 minutes. Remove from heat.
In a separate skillet, brown smoked sausage. Set aside.
In a large bowl, combine pork mixture, rice, parsley, green onions, smoked sausage, and cooked red beans. Refrigerate to cool completely.
Use a portion scoop to form 1-inch balls.
Whisk eggs in a small bowl. Place corn flour in a separate bowl.
Roll each ball in corn flour, and then dip in egg wash. Then roll each ball in corn flour again.
Place balls in refrigerator for 30 minutes or until firm.
Heat oil to 360 degrees. Fry balls for approximately 10 minutes, and drain on a paper towel-covered plate.
Mix all dipping sauce ingredients together, and serve alongside boudin balls as an appetizer.

The post Red Beans and Rice Boudin Balls with Dipping Sauce first appeared on Camellia Brand.

Crispy Cinnamon Garbanzo Beans

Aimee Bussells — Fri, 03 Aug 2012 20:09:33 +0000

Ingredients:

1 cup dry Camellia Brand Garbanzo Beans
2 tablespoons vegetable oil
2 tablespoons raw or regular granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt

Directions:

Place garbanzos in a medium bowl and cover with 2 inches of water. Soak overnight.
Drain garbanzos. Thoroughly pat dry with paper towels or clean kitchen towels.
Preheat over to 350°F. In a bowl, toss garbanzos with vegetable oil and sugar. Spread in a single layer on an ungreased baking sheet.
Roast in oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir a few times to prevent burning.)
Immediately toss garbanzos with cinnamon and salt.
Cool and serve, or store in an airtight container at room temperature for up to a week.

The post Crispy Cinnamon Garbanzo Beans first appeared on Camellia Brand.

Hummus

Aimee Bussells — Fri, 03 Aug 2012 16:06:16 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzo Beans
1 pinch baking soda (optional)
1/2 to 3/4 cup extra virgin olive oil
1/2 to 3/4 cup tahini paste
1/2 cup fresh lemon juice
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
Salt to taste
Parsley for garnish

Directions:

Rinse and sort garbanzos. (Optional: Soak beans using your preferred method.)
Add garbanzos to a pot, and fill with enough water to cover by at least 1 inch. Add baking soda if desired. Bring to a boil, then lower heat and simmer until garbanzos are very soft, about 1 1/2 – 2 hours.
Drain, reserving some of the cooking liquid for blending and a small handful of garbanzos for garnish.
Transfer the rest of the garbanzos to a blender or food processor. Blend until smooth, gradually adding olive oil. Add reserved cooking liquid if needed.
Add tahini paste, lemon juice, garlic, cumin and salt and blend.
Spread hummus into a flat serving dish, garnishing with reserved garbanzos and parsley.

The post Hummus first appeared on Camellia Brand.

Curried Lentil Salad

Aimee Bussells — Fri, 03 Aug 2012 15:40:32 +0000

Ingredients:

Dressing

3/4 cup corn oil (or grapeseed oil or other light oil)
1/2 cup wine vinegar (or white balsamic)
2 tablespoons curry powder
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Salad

1 (1-pound) package Camellia Brand Lentils
1 1/2 cups dried currants
1/3 cup capers
1 cup finely chopped red onion

Directions:

In a large bowl, whisk together all dressing ingredients and set aside.
Rinse and sort lentils.
Add lentils to a saucepan and cover with water.
Bring to a boil, then reduce heat to a low simmer. Cook for 20-30 minutes, just until tender. Add water as needed to make sure the lentils are just barely covered.
Rinse and drain well, combine with the dressing, and refrigerate overnight.
At least 2 hours before serving, add the currants, capers and onions to the lentils and mix well. Refrigerate two more hours and serve.

The post Curried Lentil Salad first appeared on Camellia Brand.

Marinated Blackeye Peas (Salada de Feijão Frade)

Aimee Bussells — Thu, 02 Aug 2012 21:53:47 +0000

Ingredients:

1 1/2 cups Camellia Brand Blackeye Peas
3 cups water
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup extra virgin olive oil
2 cloves finely chopped garlic
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon marjoram
1/4 teaspoon pepper
3 hard-boiled eggs, sliced

Directions:

Rinse and sort peas.
Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until peas are tender, 50 to 60 minutes; drain.
In large bowl, mix cooked peas and remaining ingredients (except 1 hard-boiled egg). Cover and refrigerate 3 hours.
Arrange remaining sliced egg on top of mixture; sprinkle with additional cilantro and serve.

The post Marinated Blackeye Peas (Salada de Feijão Frade) first appeared on Camellia Brand.

White Beans, Greens & Sun-Dried Tomato Crostini

Aimee Bussells — Fri, 22 Jun 2012 21:15:33 +0000

Ingredients:

1 cup Camellia Brand Great Northern Beans
4-6 cups water
1 large onion, chopped
12 whole garlic cloves, peeled
1/2 cup sun-dried tomatoes (not packed in oil)
1/2 cup nonfat plain yogurt
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
8 slices whole grain bread
Assorted greens, well rinsed and coarsely chopped

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large pot, cover beans with water. Add onion and 11 of the garlic cloves; bring to a boil. Reduce heat and simmer for about 1 hour, until beans are tender.
Drain beans, onions, and garlic, reserving bean liquid. Purée bean mixture in food processor, adding some reserved liquid if needed. Season with salt and pepper.
Chop sun-dried tomatoes, and soak for 20 minutes in reserved bean liquid to soften.
Drain tomatoes and fold into bean purée, along with yogurt. Season with salt, pepper, and red pepper.
To assemble, grill or toast bread slices, and rub each slice with a cut garlic clove.
Spread slices with purée and top with chopped greens.

The post White Beans, Greens & Sun-Dried Tomato Crostini first appeared on Camellia Brand.

Field Pea Salsa

Aimee Bussells — Fri, 22 Jun 2012 21:04:24 +0000

Ingredients:

2 cups cooked and cooled Camellia Brand Field Peas
1 cup corn kernels (fresh or frozen)
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
2 tablespoons fresh cilantro
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 teaspoon salt

Directions:

Rinse, sort, and cook peas.
Stir all ingredients together.
Chill one hour.

The post Field Pea Salsa first appeared on Camellia Brand.