One-Bowl | Camellia Brand

Stovetop Spicy Lentils

Aimee Bussells — Wed, 20 May 2026 19:50:32 +0000

Ingredients:

1 (1-pound) package of Camellia Brand® Lentils
1 package of Camellia Brand® Spicy Lentils Flavor Infusion
8 cups water

Directions:

In a heavy pot, combine 1 lb. Camellia Brand® Lentils, 8 cups water, and Camellia Brand® Spicy Lentils Flavor Infusion seasoning.
Bring to a boil.
Reduce heat, cover, and simmer, stirring occasionally for about 35 minutes or until the lentils are tender.

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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.

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Stovetop Southwest Pinto Beans

Aimee Bussells — Fri, 10 Oct 2025 17:28:18 +0000

Ingredients:

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

Directions:

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

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White Bean and Kale Soup

user-submission — Mon, 30 Dec 2024 17:38:55 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Cannellini Beans
8 cups vegetable broth
2 cups sliced carrots , (about 4 medium carrots)
1 large yellow onion, chopped
1 cup chopped celery
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon kosher salt, chopped
1 teaspoon ground black pepper, plus more to taste
3/4 teaspoon crushed red pepper, plus more to taste
1/2 teaspoon dried Italian seasoning
4 cups curly kale, finely chopped
2 tablespoons fresh lemon juice
1/2 cup shaved Parmesan cheese

Directions:

Rinse and sort beans. In a large stockpot, combine beans and water to cover; let stand for 8 hours or overnight.
Drain and rinse beans. Add to a 6-quart slow cooker. Add broth, carrots, onion, celery, garlic, bay leaves, salt, black pepper, red pepper, and Italian seasoning. Cover and cook on high until beans are tender, 6 to 8 hours. (If you want a creamier soup, using the back of a wooden spoon, slightly mash half of beans against the side of slow cooker.)
Stir kale into beans mixture; cover and cook on high until kale is tender, 10 to 15 minutes. Stir in lemon juice. Season servings to taste with black pepper and red pepper, and top with Parmesan. Serve with bread.

Kitchen Tip:
Add leftover ham or smoked sausage for an even heartier soup.

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

The post White Bean and Kale Soup first appeared on Camellia Brand.

Instant Pot White Bean, Cauliflower & Broccoli Soup

user-submission — Tue, 01 Oct 2024 22:57:41 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight and drained
1 package Camellia White Bean Flavor Infusion seasoning mix
½ cup finely chopped vegetables (a mixture of onion, bell pepper, and celery)
2 ½ cups shredded carrots, setting aside ½ cup for garnish
2 pounds potatoes (about 4-5 small russet potatoes), peeled & diced
6 cups vegetable broth
1/2 cup nutritional yeast
1 (12-oz.) bag frozen broccoli
1 (12-oz.) bag frozen cauliflower florets
2 teaspoons turmeric powder
1 cup full-fat coconut milk (unsweetened)
Extra virgin olive oil

Directions:

Set Instant Pot to the “Sauté” function, and add 1-2 tablespoons olive oil to the pot. Add the chopped vegetables and 2 cups shredded carrots. Sauté for about 2 minutes, until vegetables are slightly softened.
Add diced potatoes, white beans, vegetable broth, White Bean Flavor Infusion seasoning mix, and nutritional yeast to the Instant Pot. Stir well to combine.
Lock the lid on the Instant Pot, and set the valve to the “Sealing” position. Select “Pressure Cook” and set to 10 minutes, or select the “Soup” setting and set to 10 minutes.
When cook time is complete, quickly release pressure by carefully turning the valve to “Venting”. Make sure all pressure is released.
Remove lid and add frozen broccoli and cauliflower florets to pot. Lock the lid again, and select “Pressure Cook” for an additional 2 minutes. Quickly release pressure by carefully turning the valve to “Venting”.
Remove lid and stir in coconut milk. Turn off Instant Pot.
Serve hot, garnished with additional shredded carrots.

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 Instant Pot White Bean, Cauliflower & Broccoli Soup first appeared on Camellia Brand.

Chipotle Bean Burrito Bowls

user-submission — Mon, 13 May 2024 01:21:40 +0000

Ingredients:

1 pound Camellia Brand Pinto Beans
3 tablespoons chili powder
2 tablespoons ground ancho chile pepper
2 tablespoons cumin seeds
2 tablespoons olive oil
3 tablespoons kosher salt
3 dried bay leaves
4 cloves garlic
Grilled Vegetables
Green Rice
Sour cream, fresh cilantro, sliced, green onion, lime wedges, and thinly sliced jalapeños, to serve

Directions:

Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover and let stand overnight. Drain beans.
In a large Dutch oven, bring beans and water to cover to a boil; reduce heat, and simmer for 1 hour.
Meanwhile, in a small skillet, heat chili powder, ground ancho chile, and cumin seeds over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Add oil, and remove from heat. Add chili powder mixture, salt, bay leaves, and garlic to beans. Cook over medium-low heat, stirring occasionally, until beans are thickened and very tender, 2½ to 3 hours, adding water as needed to keep beans covered. Discard bay leaves before serving.
Divide bean mixture, Grilled Vegetables, and Green Rice among serving bowls. Top with sour cream, cilantro, green onion, jalapeño, and lime wedges.

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

The post Chipotle Bean Burrito Bowls 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.

Greens and Blackeye Peas

user-submission — Wed, 07 Feb 2024 20:59:16 +0000

Ingredients:

4 slices thick-cut bacon, cut into ½-inch pieces
1 cup chopped white onion
2 cloves garlic, minced
1 (16-ounce) bag pre-washed turnip greens
1/4 cup canned diced tomatoes
1 cup chicken broth
2 cups cooked Camellia Brand Blackeye Peas (about 1 cup dried peas, cooked according to package directions)
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (optional)
Ground black pepper
Pepper sauce and cornbread, to serve

Directions:

In a large Dutch oven, cook bacon over medium-high heat until crispy and golden brown, 4 to 5 minutes per side. Using a slotted spoon, remove bacon, reserving drippings in pan, and let drain on paper towels.
Reduce heat to medium, and add onion and garlic; cook until translucent and slightly golden brown, stirring frequently, 6 to 8 minutes.
Add half of turnip greens, tomatoes, and broth; cook, stirring occasionally, until wilted, about 5 minutes. Add remaining greens once greens are wilted.
Stir in cooked blackeye peas, vinegar, salt, black pepper, and red pepper, if using. Sprinkle with cooked bacon, and garnish with black pepper, if desired.
Serve warm with pepper sauce and cornbread.

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

The post Greens and Blackeye Peas first appeared on Camellia Brand.

White Bean Soup with Tasso, Winter Squash, and Chard

user-submission — Mon, 01 May 2023 20:07:13 +0000

Ingredients:

1 tablespoon olive oil
1 pound tasso, diced
2 cups chopped yellow onion
1 cup chopped celery
3 cloves garlic, minced
8 cups chicken broth
1½ cups Camellia Brand Cannellini Beans, soaked overnight and drained
1 large kabocha squash, peeled, seeded, and cut into 1-inch pieces
1 (14.5-ounce) can fire-roasted diced tomatoes
1 bunch fresh Swiss chard, stems removed, chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
Crusty bread, to serve

Directions:

In a large stockpot, heat oil over medium heat. Add tasso, and cook, stirring occasionally, until slightly crisp, 2 to 3 minutes. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add broth; bring to a boil. Stir in beans. Reduce heat; cover and simmer until beans are tender, about 1 hour.
Stir squash into soup; cover and cook until squash is tender, 15 to 20 minutes.
Stir tomatoes, Swiss chard, salt, and pepper into soup. Simmer, stirring occasionally, until heated through and chard is wilted, 10 to 15 minutes. Serve with crusty bread.

This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.

The post White Bean Soup with Tasso, Winter Squash, and Chard first appeared on Camellia Brand.

Shrimp and White Bean Soup

user-submission — Mon, 01 May 2023 20:07:11 +0000

Ingredients:

2 tablespoons extra-virgin olive oil, divided
1 (4-ounce) package diced pancetta
1 pound peeled and deveined large fresh shrimp
1 tablespoon minced garlic
1 teaspoon lemon zest
1 tablespoon kosher salt, divided
¼ cup unsalted butter
1 large leek, chopped (white and light green parts only)
1 pound Camellia Brand Cannellini Beans, soaked overnight and drained
4 cups chicken broth
2 cups water
¼ cup chopped fresh parsley
2 tablespoons fresh lemon juice
Garnish: additional chopped fresh parsley, lemon wedges

Directions:

To a Dutch oven, add 1 tablespoon oil over medium heat. Add pancetta and cook, stirring occasionally until crispy, 5 to 7 minutes. Remove pancetta from pot, and set aside.
In a large bowl, toss together shrimp, garlic, lemon zest, ½ teaspoon salt, and remaining 1 tablespoon oil.
Add shrimp to pot, and cook over medium-high heat until browned on both sides but not cooked through. Remove from pot, and set aside.
In the same pot, melt butter over medium heat. Add leek; cook, stirring occasionally until softened, 5 to 7 minutes. Stir in beans, broth, water, and remaining 2½ teaspoons salt. Increase heat to high, and bring to a boil. Reduce heat, cover, and simmer until beans are tender but not falling apart, about 30 to 45 minutes.
Stir parsley and lemon juice into bean mixture. Return pancetta and shrimp to pot. Cook until just heated through, about 5 minutes. Garnish with additional parsley and lemon wedges, if desired.

This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.

The post Shrimp and White Bean Soup first appeared on Camellia Brand.

Mississippi Style Red Beans

user-submission — Sat, 11 Mar 2023 17:57:09 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Beans
1 pound neck bones, smoked
1 pound ham hocks, smoked
8 cups vegetable stock or water
4 tablespoons Cajun seasoning
3 small cayenne peppers, dried
¼ teaspoon red pepper flakes

Directions:

1. Rinse and drain beans. Place beans in a large bowl, and add enough water to cover by 2 inches. Set aside and soak overnight.
2. Drain beans and add them to a heavy bottomed 6-quart stock pot. Add neck bones, ham hocks, stock, Cajun seasoning, cayenne peppers, and red pepper flakes.
3. Bring to a boil over medium-high heat. Cook for 30 minutes, reduce heat to low, and simmer for 4 to 6 hours, or until beans are tender. Add additional stock as needed.
4. Adjust seasoning to taste, and serve with warm cornbread.

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 Mississippi Style Red Beans first appeared on Camellia Brand.

Creamy Bean and Collard Greens Soup

user-submission — Tue, 28 Feb 2023 20:54:08 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans, soaked overnight, drained, and rinsed
8 cups water
6 cups vegetable broth, divided
2 tablespoons olive oil
1 yellow onion, finely chopped
2 large carrots, finely chopped
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (15-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary
2 cups shredded fresh collard greens
1 lemon, zested and juiced
⅓ cup grated Parmesan cheese
Garnish: additional fresh rosemary, lemon zest, Parmesan cheese
Crusty French bread, to serve

Directions:

In a large Dutch oven, bring beans and 8 cups water to a boil over medium-high heat. Reduce heat to medium; gently boil beans until tender and most of liquid is evaporated, stirring occasionally, 45 minutes to 1 hour. Drain beans. Wipe out Dutch oven.
In the container of a blender, combine 2 cups cooked beans and 1 cup broth; process until completely smooth.
In the same Dutch oven, heat oil over medium heat. Add onion and carrot; cook until softened, stirring occasionally, 6 or 7 minutes. Add garlic, salt, and pepper; cook for 2 minutes. Add cooked beans, chickpeas, and rosemary. Stir in puréed bean mixture and remaining 5 cups broth. Bring to a boil; reduce to a simmer and cook, uncovered, until soup slightly thickens, 20 to 25 minutes.
Stir in collards and cook for 20 minutes. Stir in lemon zest and juice. Gradually sprinkle in Parmesan, stirring constantly (don’t add cheese all at once or it may clump).
Garnish with additional rosemary, zest, and Parmesan, if desired. Serve with bread.

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

The post Creamy Bean and Collard Greens Soup first appeared on Camellia Brand.

Red Beans with Pickled Pig Tips

user-submission — Thu, 23 Feb 2023 19:07:42 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 box Camellia Brand Creole Red Bean Seasoning
Chopped onions, celery, bell pepper, and garlic, however much your heart desires
2 tablespoons oil
1 (1-pound) package smoked sausage
2 pounds pickled pig tips (see preparation below)
4 bay leaves
1 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Crystal hot sauce (or your favorite brand)
1 stick butter

Directions:

For the pickled tips, rinse tips and add to a large pot of water, making sure tips are submerged. Bring to a boil and cook for 35 minutes. Drain water from pot, rinse tips again, and repeat the process — adding tips to a large pot of fresh water and boiling for an additional 20-30 minutes until tips are tender. Strain and set aside.
For the beans, rinse and sort beans.
Chop all fresh vegetables, combine, and set aside.
Slice sausage and set aside.
Add rinsed beans to a 6-quart pot, and fill halfway with water. Add ½ of chopped fresh vegetable mixture, bay leaves, and salt to the pot. Bring to a boil.
Add Creole Red Bean Seasoning and stir.
Boil until most of the water has been absorbed or evaporated, then add fresh water, filling the pot halfway. Return to a boil, reduce heat, and simmer.
To a separate large pot, add oil.
Once the oil is hot, add the rest of the chopped fresh vegetable mixture, and cook until onions are transparent. Add sliced sausage, prepared pickled tips, onion powder, garlic powder, and stir.
Cook until sausage and pickled tips are lightly browned, then add the entire mixture to the pot of beans.
Bring the pot of beans back to a boil.
Add hot sauce to beans, reduce to a simmer, cover, and cook down for 20-30 minutes, stirring occasionally to prevent sticking.
When beans are creamy, add butter and continue to simmer for 10-15 minutes more.
Serve beans over a bed of jasmine rice and enjoy! Thank me later.

The post Red Beans with Pickled Pig Tips first appeared on Camellia Brand.

Creamy White Bean & Leek Fettuccine Alfredo

user-submission — Mon, 06 Feb 2023 20:55:06 +0000

Ingredients:

3/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
12 ounces Dagostino Brand Fettuccine Noodles
2 tablespoons olive oil
1 pound leeks (about 1 bunch), sliced and cleaned
Coarse Kosher salt, to taste
2 large garlic cloves, thinly sliced
1/8 teaspoon crushed red pepper, plus more for garnish
1 quart reduced-sodium chicken or vegetable broth
1/2 teaspoon dried sage
1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus more for garnish
Chopped fresh flat-leaf parsley for garnish

Directions:

Soak beans in 4 cups of cold water for 6 hours or overnight. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 ½ hours or until soft. Stir occasionally and add water, as necessary. Drain and set aside.
Bring a large Dutch oven of salted water to a boil over high heat. Add fettuccine and cook, stirring often, about 6 minutes. Drain, reserve 1/2 cup of cooking water for later use, and rinse fettuccine under cold water until cool. Transfer noodles to a bowl and toss with a tablespoon of oil to coat. Set aside.
To the same large Dutch oven, add remaining 1 tablespoon of oil and cook over medium-low heat. Add leeks and 1/2 teaspoon salt. Cook, stirring often, until softened, about 10 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute.
Add beans (reserving 1/4 cup of beans to toss with pasta), broth, sage, and 1/2 teaspoon of the lemon zest (reserve the rest for garnish). Bring to a boil and then remove from heat. Use an immersion blender to blend till creamy.
Bring mixture back to a simmer and add lemon juice. Cook until thickened but still soupy, about 6 minutes. Stir in cream, Parmesan, and reserved 1/4 cup of beans. Add pasta and stir until heated through, about 2 minutes. If needed, add reserved cooking water for thinning.
Serve sprinkled with remaining lemon zest, parsley, red pepper flakes, and more cheese, if desired.

The post Creamy White Bean & Leek Fettuccine Alfredo first appeared on Camellia Brand.

Tuscan Quinoa and White Beans with Chicken Sausage

Julie Koppman — Fri, 20 Jan 2023 21:08:17 +0000

Ingredients:

2/3 cup Camellia Brand Cannellini Beans, rinsed and sorted
1 tablespoon olive oil or avocado oil
1 medium yellow onion, finely diced
1 tablespoon minced garlic
1 ½ teaspoons onion powder
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon red pepper flakes
1 – 1 ½ cups quinoa, uncooked
2 ½ cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can petite diced tomatoes, drained
1 (12-ounce) package fully cooked Italian chicken sausage, sliced
2 cups fresh baby spinach or kale, chopped
Optional garnishes: shaved parmesan and chopped basil

Directions:

Soak beans in 4 cups of cold water for 6 hours or overnight.
Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water.
Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 ½ hours or until soft. Stir occasionally, and add water as necessary.
Drain and set aside.
To a large saucepan, add oil. Sauté onions over medium-high heat until soft (3-5 minutes). Add minced garlic, and sauté for an additional 30 seconds.
Add seasonings, quinoa, and broth. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
Stir in cooked beans, drained tomatoes, sausage, and spinach or kale. Heat 3 to 4 minutes, or until mixture is hot.
Fluff with a fork and serve.

The post Tuscan Quinoa and White Beans with Chicken Sausage first appeared on Camellia Brand.

Caribbean Beans and Coconut Rice

user-submission — Wed, 21 Dec 2022 23:06:46 +0000

Ingredients:

1 cup Camellia Brand Pink Beans, rinsed and sorted
3 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 cup chopped sweet onion
2 green onions, thinly sliced
2 tablespoons coarsely chopped garlic
4 teaspoons kosher salt, divided
1 teaspoon finely minced fresh ginger
1 teaspoon lime zest
½ teaspoon ground black pepper
5 sprigs fresh thyme
1 to 2 whole habanero peppers
1 teaspoon whole allspice berries
2 cups long-grain white rice, rinsed
Lime wedges, sliced green onion, sliced Fresno peppers, and hot sauce, to serve

Directions:

In a medium Dutch oven, cover beans with water by 2 inches and let soak for 8 hours or overnight.
Drain and rinse beans. Return beans to pan. Add 3 cups water, coconut milk, onion, green onion, garlic, 2 teaspoons salt, ginger, lime zest, and black pepper.
On a piece of cheesecloth, place thyme, habanero peppers, and allspice berries, and tie with kitchen twine; add to Dutch oven. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until beans are tender, 45 minutes to 1 hour.
Stir in rice and remaining 2 teaspoons salt. Cover and cook for 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Discard thyme sprigs, habanero peppers, and allspice berries in cheesecloth. Fluff rice with a fork. Serve with lime wedges, green onion, Fresno peppers, and hot sauce.

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

The post Caribbean Beans and Coconut Rice first appeared on Camellia Brand.

Instant Pot Cajun White Beans

Aimee Bussells — Thu, 13 Oct 2022 20:22:35 +0000

Ingredients:

1 package Camellia Brand White Bean Flavor Infusion
1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
3-5 cups water
Cooked rice

Directions:

Add 1 pound Camellia Brand Great Northern Beans, rinsed and sorted, to the Instant Pot.
Stir in White Bean Flavor Infusion and enough water to cover beans (about 3-5 cups).
Set to 40 minutes at high pressure.
Allow the pressure to release naturally for 20 minutes.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the White Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Instant Pot Cajun White Beans first appeared on Camellia Brand.

Three Bean Salad

user-submission — Tue, 20 Sep 2022 16:08:03 +0000

Ingredients:

1 1/2 cup cooked, cooled Camellia Brand Red Kidney Beans
1 1/2 cup cooked, cooled Camellia Brand Garbanzo Beans
1 1/2 cup cooked, cooled Camellia Brand Great Northern Beans
2 ribs celery, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, thinly sliced
1/3 cup red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper

Directions:

Combine all ingredients in a large mixing bowl, and stir together until well incorporated.
Chill for at least 2 hours or overnight before serving.

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 Three Bean Salad 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 Trio Bowl

Julie Koppman — Thu, 25 Aug 2022 19:41:47 +0000

Ingredients:

Directions:

Add equal parts cowboy caviar and greens to a bowl, and serve a generous slice of cornbread alongside it.

The post Peas & Greens Trio Bowl first appeared on Camellia Brand.

Cowboy Caviar Pasta Salad

Julie Koppman — Thu, 25 Aug 2022 19:41:31 +0000

Ingredients:

Prepared, refrigerated Cowboy Caviar
Any type of pasta, cooked then cooled
Crumbled feta cheese, optional
Additional freshly chopped cilantro, optional

Directions:

Toss together equal amounts of cowboy caviar and pasta, top with a sprinkle of feta cheese and cilantro, and serve.

The post Cowboy Caviar Pasta Salad first appeared on Camellia Brand.

Pinto Bean Chili Burrito Bowl

Julie Koppman — Thu, 25 Aug 2022 19:39:45 +0000

Ingredients:

Prepared Instant Pot Pinto Bean Chili, warmed
Hot cooked rice or quinoa
Grape tomatoes
Avocado slices
Chopped green onions
Prepared Buttermilk Cornbread, warmed

Directions:

For each bowl, ladle warm chili over rice.
Serve with grape tomatoes, avocado slices, a sprinkling of chopped green onions, and a side of cornbread.

The post Pinto Bean Chili Burrito Bowl first appeared on Camellia Brand.

Instant Pot Creole Red Beans

Aimee Bussells — Wed, 27 Oct 2021 18:47:59 +0000

Ingredients:

1 package Camellia Brand Red Bean Flavor Infusion
1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
3-5 cups water
Cooked rice

Directions:

Add 1 pound Camellia Brand Red Kidney Beans, rinsed and sorted, to the Instant Pot.
Stir in Red Bean Flavor Infusion and enough water to cover beans (about 3-5 cups).
Set to 40 minutes at high pressure.
Allow the pressure to release naturally for 20 minutes.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the Red Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Instant Pot Creole Red Beans first appeared on Camellia Brand.

Red Beans and Rice with Smoked Ham Hock and Sausage

user-submission — Tue, 27 Jul 2021 22:53:44 +0000

Ingredients:

2 teaspoons olive oil
1 pound smoked sausage, sliced in 1/4-inch-thick rounds
1/2 cup finely chopped celery
1/2 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
4 cloves garlic, minced
1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
64 ounces reduced-sodium beef stock
2 tablespoons no-sodium Creole seasoning
2 tablespoons chopped fresh parsley + extra for garnish
2 bay leaves
1 tablespoons chopped fresh thyme + extra for garnish
2 pounds smoked ham hocks
Hot cooked rice and French bread, to serve

Directions:

Heat the oil in the work bowl of an electric pressure cooker* set to the highest sauté setting. Working in batches, cook sausage, stirring frequently, until crisp and browned, about 4 minutes. Using a slotted spoon, carefully remove sausage and let drain on paper towels, reserving drippings in cooker. Add celery, onion, bell pepper and garlic; cook, stirring occasionally, scraping bits from bottom of pan, until just tender, about 2 minutes.
Add beans, stock, Creole seasoning, parsley, bay leaves and thyme, stirring until well combined. Add ham hocks. Lock lid of cooker and confirm valve is set to seal. Set cook time to 55 minutes on high pressure. When finished cooking, allow pressure to release naturally.
Using tongs, carefully transfer ham hocks to a cutting board and remove meat, discarding bones, skin and cartilage. Return ham and sausage to cooker, stirring until well combined. Discard bay leaves. Garnish with parsley and thyme, if desired, and serve with hot cooked rice and bread.

*We used Instant Pot®.

The post Red Beans and Rice with Smoked Ham Hock and Sausage first appeared on Camellia Brand.

Lima Beans with Shrimp and Andouille

user-submission — Fri, 02 Jul 2021 19:48:16 +0000

Ingredients:

1 pound Camellia Brand Large Lima Beans
8 cups of water
1 onion, diced
2 stalks of celery, diced
1/2 pound andouille sausage (can substitute spicy smoked sausage or ham)
5 dashes Worcestershire sauce
1 tablespoon Kosher salt
1/2 teaspoon celery salt
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon chicken bouillon
3 bay leaves dried
1 pound small shrimp

Directions:

Lima Beans with Shrimp and Andouille

Add everything except the shrimp to a Dutch oven.
Bring to a boil and reduce to simmer.
Cover and cook for 1 hour and 45 minutes, stirring occasionally.
Add shrimp and cook uncovered an additional 15 minutes.
Serve over rice.

The post Lima Beans with Shrimp and Andouille first appeared on Camellia Brand.

Instant Pot Pinto Bean Chili

Amanda Ladner — Mon, 26 Apr 2021 22:01:12 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
4 cups water
2 tablespoons oil
1 large onion, diced
1 orange bell pepper, diced
3 cloves garlic, chopped
1 pound ground turkey or beef
1/2 teaspoon kosher salt
2 tablespoons chili powder
1 teaspoon cumin
1-2 teaspoons smoked paprika
1 teaspoon oregano
1 (14-ounce) can fire-roasted diced tomatoes
2 tablespoons tomato paste
3 1/2 cups chicken broth
Hot sauce

Optional toppings:

shredded cheddar cheese, sour cream or Greek yogurt, green onions, jalapenos, and avocado

Directions:

Rinse and sort beans.
Add beans and 4 cups water to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 5 minutes at high pressure. (While beans are quick-soaking, chop veggies and measure spices.)
When the timer beeps, allow pressure to release naturally for 12 minutes. Then, carefully turn the valve to venting. Uncover, drain beans, and set aside. Wipe clean the bottom of the Instant Pot, and put it back into place.
Press the Sauté button and add oil. Add chopped onion and bell pepper, and cook till soft. Stir in chopped garlic.
Add ground turkey or beef and sauté, breaking up the meat with a spoon and cooking until no longer pink. Scrape up any browned bits at the bottom of the pot. Press cancel to turn off the Sauté function.
Add salt and spices, and stir well.
Add drained beans, diced tomatoes, tomato paste, and chicken broth. Stir well.
Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 20 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for 20 minutes. Then carefully turn the valve to venting.
Uncover and stir. Season to taste, and add hot sauce if desired.
Serve hot with optional toppings.

The post Instant Pot Pinto Bean Chili first appeared on Camellia Brand.

Garbanzo Summer Salad with Feta and Shrimp

user-submission — Thu, 02 Jul 2020 19:47:03 +0000

Ingredients:

1 (1-pound) Camellia Brand Garbanzo Beans, cooked and rinsed (see cooking instructions below)
1o cups water
2 ears corn, kernels removed
2 cups multi-colored cherry and grape tomatoes , halved or quartered
2 whole Persian cucumbers, diced
1 lime, juiced
3 tablespoons olive oil
1/2 cup Kalamata olives, pitted and chopped
salt and pepper, to taste
1 pound shrimp, peeled and deveined, with tails attached
1 tablespoon paprika
2 tablespoons olive oil, more for sauteeing
zest and juice of 1 lemon
2 garlic cloves, minced
8 ounces feta, crumbled
1/3 cup dill, chopped

Directions:

To a large heavy bottomed pot add garbanzos and water. Cover with a lid. Bring the water to a boil, which will take about 10 minutes, lower the heat and cook for about 2 hours on medium low heat until the garbanzos are tender. Drain the garbanzos and refrigerate until completely cold. You’ll only need 4 cups of cooked garbanzos for this salad: freeze the rest or turn into hummus!
In a large bowl combine 4 cups of cooked garbanzos with corn, cucumbers, tomatoes, olives, lime juice, and olive oil. Season with salt and pepper, and refrigerate while you are working on the shrimp.
In a medium bowl mix shrimp with paprika, olive oil, zest and juice of 1 lemon, and minced garlic cloves. Let stand for 10 minutes.
Heat a large skillet on medium heat. Pour enough olive oil to thinly cover the bottom of the skillet and saute shrimp in a single layer for 2 minutes on each side or until the shrimp is opaque all the way through. Lightly season with salt. Depending on the size of your skillet, you may have to do this step in several batches.
Just before serving, add feta and dill to the salad. Divide the salad into 4 bowls and top with shrimp.

Olga Berman is constantly creating recipes in her head and in her kitchen inspired by a childhood in Russia and travels through the US and abroad. Mango & Tomato is where she shares her love of food and nothing makes her happier than when readers create her recipes to rave reviews.

The post Garbanzo Summer Salad with Feta and Shrimp first appeared on Camellia Brand.

Instant Pot New Orleans-Style White Beans

Aimee Bussells — Wed, 01 Apr 2020 21:04:50 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1/2 pound ham or seasoning meat, chopped
5 cups water or broth
Salt and pepper to taste

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add onion and garlic, and sauté for 2 minutes. Add chopped ham or seasoning meat, and sauté another 1-2 minutes.
Add beans and water or broth to the pot. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or use Manual mode and set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt and pepper to taste.
Serve with hot cooked rice.

Tips:

If after cooking, beans are soft but there’s too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot New Orleans-Style White Beans first appeared on Camellia Brand.

Instant Pot New Orleans-Style Blackeye Peas

Aimee Bussells — Mon, 01 Apr 2019 21:05:19 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
2 tablespoons vegetable oil
1 pound pickled pork, cubed to ½ inch
1 large onion, chopped
1 large green bell pepper
3 stalks celery, chopped
4 cloves garlic, chopped
1 tablespoon tomato paste
5 cups lightly salted water or chicken broth
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Cornbread or hot buttered French bread
1 bunch green onions, sliced

Directions:

Rinse and sort peas.
Press the Sauté button on the Instant Pot, and add the oil. Add pickled pork and sauté 5 minutes or until browned. Remove pickled pork to a paper-towel lined plate and reserve.
Add onions, bell pepper, celery, garlic and tomato paste to Instant Pot, and sauté until vegetables are soft.
Add pickled pork back to the pot, along with blackeye peas, water or broth, and bay leaves. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button, or use the Manual mode and set to 30 Minutes.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. If a creamier texture is desired, and use the back of a spoon or potato masher to mash peas to desired consistency. Adjust seasonings to taste.
Serve over hot cooked rice with cornbread or hot buttered French bread. Garnish with chopped green onions.

Tips:

If after cooking, peas are soft but there’s too much liquid remaining, use Sauté mode and cook till thickened.
If peas are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot New Orleans-Style Blackeye Peas first appeared on Camellia Brand.

Instant Pot Lima Beans & Greens Soup

Aimee Bussells — Mon, 01 Apr 2019 21:05:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
2 tablespoons olive oil
2 cups chopped onion (options: white, red, leeks, shallot or any combination)
2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
3 cloves garlic, chopped
8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
1/4 teaspoon crushed red pepper flakes
3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
1 teaspoon salt or to taste
1/4 teaspoon pepper

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more.
Add broth, beans and red pepper flakes; stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
Serve hot.

Tips:

If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.

Sourdough Stuffing with White Beans

user-submission — Wed, 28 Nov 2018 22:40:16 +0000

Ingredients:

1 loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
1 1/2 pounds breakfast sausage, (maple or sage flavored)
4 celery stalks, diced
1/2 yellow onion, diced
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/2 cup pecans, chopped
1/4 cup dried cranberries
1/4 cup dried apricots
1 1/2 cups cooked Camellia Brand Great Northern Beans
3 cups chicken broth
3 large eggs
1/2 cup salted butter, melted
Salt and pepper
Olive oil

Directions:

Preheat oven to 350°.
Place bread cubes on a rimmed baking sheet. Drizzle with a little olive oil, kosher salt, and black pepper, and toss to coat. Toast on the top rack of the oven for 10-15 minutes, until hardened and slightly golden brown. Set aside.
Increase oven temperature to 400°.
Add a drizzle of olive oil to a large skillet over medium heat. Add sausage, celery, and onion to skillet. Sauté until sausage is thoroughly cooked and vegetables have softened. Season with salt and pepper. Add chopped thyme and rosemary, and cook until fragrant, about 3-4 minutes. Remove from heat and set aside.
In a large bowl, gently fold together toasted bread, sausage mixture, pecans, dried fruit, and beans. Generously season all with salt and pepper.
In a separate bowl, whisk together broth and eggs. Pour one cup of liquid mixture over the stuffing mixture at a time, tossing after each addition. The bread cubes should be moist, not wet. Pour melted butter over all, and toss to coat.
Spray a large casserole dish with olive oil, or rub with butter. Add stuffing mixture to dish, cover with aluminum foil, and bake for 30 minutes.
Remove foil and continue to bake for an additional 15-20 minutes, uncovered.

The post Sourdough Stuffing with White Beans first appeared on Camellia Brand.

Lima Bean Ragout with Cheese Grits

user-submission — Wed, 28 Nov 2018 22:32:09 +0000

Ingredients:

Ragout

2 tablespoons olive oil
1 leek, finely sliced
4 cloves garlic, sliced
1 large carrot, finely chopped
8 ounces mixed mushrooms, finely chopped
2 tablespoons white wine
4 tomatoes, roughly chopped
1 tablespoon tomato purée
2 cups cooked and drained Camellia Brand Large Lima Beans
1/2 teaspoon balsamic vinegar
1/2 teaspoon sea salt
Black pepper
1 tablespoon chopped fresh thyme leaves
Pinch chili flakes
Garnish (shaved Parmesan, chopped parsley, and/or chopped thyme)

Cheese Grits

2 cups chicken broth
1 cup milk
1 cup water
1/2 teaspoon. salt
1 cup quick-cooking grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon hot sauce
1/4 teaspoon ground white pepper
1/4 cup unsalted butter, cut into slices

Directions:

To a large pan, add olive oil and leek, and sauté for 5-6 minutes or until very soft.
Add garlic and carrot, and sauté for 2-3 minutes.
Add mushrooms and white wine, stir to combine, and cook for 2 minutes.
Add tomatoes, tomato purée, cooked lima beans, balsamic vinegar, salt, pepper, thyme, and chili flakes. Simmer for 7-8 minutes, until tomatoes have softened. Set mixture aside and keep warm.
To make the cheese grits, bring chicken broth, milk, water, and salt to a boil in a medium saucepan over medium-high heat; once boiling, gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes, or until thickened.
Stir in Cheddar cheese, Parmesan cheese, hot sauce, pepper, and butter until melted and smooth.
Ladle grits into bowls, and top with ragout.
Garnish with shaved Parmesan, fresh parsley, and/or fresh thyme.

The post Lima Bean Ragout with Cheese Grits first appeared on Camellia Brand.

White Bean Chicken Chili

user-submission — Wed, 19 Sep 2018 13:19:22 +0000

Ingredients:

1/4 small yellow onion, diced
1/4 tablespoon canola oil, (or avocado, grapeseed, or vegetable oil)
1/4 teaspoon finely minced garlic
1 cup low-sodium chicken broth
1 tablespoon chili powder
salt and freshly ground black pepper, to taste
1 cup cooked White Beans for 2
1/4 (8-ounce) package Neufchatel cheese, cut into small cubes
1/2 cup frozen or fresh corn
3/4 cup shredded, cooked rotisserie chicken
1/4 tablespoon fresh lime juice
1/2 tablespoon chopped fresh cilantro, plus more for serving
Optional toppings: tortilla chips or strips, Monterrey Jack cheese, and sliced avocado

Directions:

Heat oil in a pot over medium-high heat. Add onion, and sauté for 4 minutes. Add garlic and sauté 30 seconds longer.
Add chicken broth and chili powder to pot, then season with salt and pepper to taste. Bring mixture to a boil, reduce heat to medium-low, and simmer 5-8 minutes.
Mash about half of the White Beans for 2, and add all to the broth mixture. Add Neufchatel cheese and corn, simmering 4 – 8 minutes.
Stir in shredded chicken, fresh lime juice, and cilantro. Simmer till warmed through.
Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips, if desired.

The post White Bean Chicken Chili first appeared on Camellia Brand.

Lady Cream Pea Caviar Pasta Salad

user-submission — Sun, 13 May 2018 19:24:30 +0000

Ingredients:

Prepared, refrigerated Lady Cream Pea Caviar
Dagostino Fleur de Lis Shaped Pasta, cooked and cooled
Crumbled feta cheese, optional
Freshly chopped cilantro, optional

Directions:

Toss together equal parts caviar and pasta, top with a sprinkle of feta cheese and cilantro, and serve.

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

Southern Buddha Bowl

user-submission — Mon, 16 Apr 2018 20:43:07 +0000

Ingredients:

Lima Beans

½ lb.Camellia Brand Green Baby Lima Beans, soaked overnight (at least 8 hours)
5 cups water
2 bay leaves

Farro

1 cup farro, soaked 1 hour
2 cups water or vegetable broth
1 teaspoon sea salt

Quick-pickled onions

1 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
½ teaspoon fennel seeds
1 vidalia onion, thinly sliced (about ⅙ inch slices)

Corn sauté

1 cup cherry tomatoes, whole or halved
2 jalapeño peppers, minced
2 ears of corn, shucked and kernels cut off
½ teaspoon sea salt

Peach Vinaigrette

2 ripe peaches, chopped
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 teaspoon thyme
1 teaspoon sea salt + ½ teaspoon to taste
1 teaspoon black pepper
¼ cup extra virgin olive oil

Collards

1 bunch collards, stems removed, thinly sliced into ¼-inch wide ribbons
⅓ cup peach vinaigrette

Directions:

Lima Beans

Bring water to a boil.
Rinse the lima beans (after they have soaked 8 hours), and drop them into the boiling water along with bay leaf.
Bring to a simmer, and continue to cook with the lid ajar for at least one hour or until the lima beans are tender.

Farro

Bring the water to a boil, and add the farro and salt.
Do not use salt if you’re cooking the farro in salted vegetable broth.
Bring the grain to a simmer, and cook with lid ajar for 30-45 minutes, or until tender.

Quick-pickled onions

Combine the vinegar, sugar, salt, and fennel seeds in a medium mixing bowl.
Add the sliced onions, and massage gently to cover completely with the pickling liquid.
Set aside on the kitchen counter and allow them to pickle for about 1 hour.

Corn sauté

Heat a large skillet with a drizzle of oil (or avoid oil if you’re using a cast iron skillet).
Add the tomatoes, jalapeño, and corn, and cook until it begins to brown and cook through (about 15 minutes).

Peach Vinaigrette

Place the peaches, vinegar, mustard, thyme, salt, and pepper in a blender, and blend until it begins to become creamy.
Slowly drizzle in the olive oil, and continue to blend until it is absolutely creamy.

Collards

Place the collard ribbons in a large mixing bowl, then add in the peach vinaigrette.
Use your clean hands to massage the collards for about 3 minutes, or until the greens are tender.

Assemble the Buddha bowl

Place ½ cup of the lima beans, farro, corn saute, and collards in each bowl. Top with the pickled onions and peach vinaigrette. Enjoy!!

Adapted from Sweet Potato Soul. Copyright © 2018 by Jenné Claiborne. Photographs copyright © 2018 by Sidney Bensimon. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

The post Southern Buddha Bowl first appeared on Camellia Brand.

Red Bean Power Bowl

user-submission — Mon, 19 Feb 2018 21:41:16 +0000

Ingredients:

6 cups baby spinach or mixed greens
6 cups riced cauliflower (available pre-made, fresh or frozen)
1 (1-pound) package Camellia Brand Red Kidney Beans
Water or vegetable broth to cover beans
3 cups mango, cubed (fresh or frozen)
1 avocado, diced
2 limes
6 sprigs cilantro, chopped
Tabasco® brand Pepper Sauce
3 cups plain lowfat Greek yogurt

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, pepper and other seasonings 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.
To prepare Red Bean Power Bowl, layer or compartmentalize all ingredients in bowls, starting with greens, followed by riced cauliflower, beans, mango, and avocado. Add a squeeze of lime, chopped cilantro and hot sauce. Dollop with Greek yogurt and serve.

Per serving: 325 calories, 8.5 grams fat, 2.5 grams saturated fat, 117 mg sodium, 47 grams carbohydrate, 12 grams fiber, 19 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 Power Bowl first appeared on Camellia Brand.

Warm Asparagus, Mushroom and White Bean Salad

Aimee Bussells — Mon, 19 Feb 2018 21:38:47 +0000

Ingredients:

3 tablespoons olive oil, divided
1 bunch asparagus, cut into 2-inch pieces
1 1/2 cups sliced shiitake mushrooms
2 cloves garlic, finely chopped
1 cup cooked Camellia Brand Great Northern Beans
1 cup watercress, arugula or baby spinach
1 medium avocado, chopped
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest

Directions:

Trim ends off asparagus. Wrap asparagus in a damp paper towel, and microwave for 45 seconds. Chop into 2-inch pieces.
To a skillet over medium-high heat, add 2 tablespoons olive oil. Add mushrooms and sauté 4-5 minutes until crispy and brown, stirring occasionally.
Add another tablespoon of oil to skillet, and add chopped garlic and asparagus to the mushrooms; cook, stirring continuously for 1 minute. Remove from heat.
To a large bowl, add asparagus & mushroom mixture, cooked beans, watercress, avocado, lemon juice, and lemon zest; toss gently and serve.

The post Warm Asparagus, Mushroom and White Bean Salad 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

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

White Bean, Sausage and Tortellini Soup

Aimee Bussells — Tue, 14 Nov 2017 15:50:11 +0000

Ingredients:

2 teaspoons olive oil
1 pound Italian turkey sausage, removed from casing
1 onion, chopped (about 1 cup)
1 cup chopped fennel
1 (1-pound) package Camellia Brand Great Northern Beans
4 cups vegetable broth
6 cups water
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 (9-ounce) package fresh cheese tortellini
1/2 cup grated Parmesan cheese
1/4 cup lemon juice
5 ounces baby arugula
Fresh basil, chopped

Directions:

Rinse and sort beans.
Press sauté on your Instant Pot or multi cooker, and add olive oil. Add the sausage and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
Add the onion and fennel, and sauté for 2 minutes.
Add the beans, broth, water, oregano and pepper. Place the lid on the pot and lock.
Turn off sauté, and put on high pressure; cook for 30 minutes. Release steam and remove the cover.
Turn on sauté, and bring the mixture to a slight boil. Return the sausage to the pot, add the tortellini and cook, stirring occasionally until just cooked through, about 5 minutes.
Turn off the heat. Stir in the Parmesan and lemon juice.
Place a handful of arugula in a soup bowl. Ladle in 1 1/2 cups soup. Top with fresh chopped basil.

The post White Bean, Sausage and Tortellini Soup first appeared on Camellia Brand.

Black Bean Quinoa Salad

Aimee Bussells — Wed, 07 Jun 2017 15:16:18 +0000

Ingredients:

2 tablespoons olive oil
1 teaspoon lime zest
Juice from 1 lime
1/2 teaspoon chili powder
1 clove garlic, minced
1 1/2 cups cooked Camellia Brand Black Beans
1 cup frozen corn, thawed
1 red bell pepper, diced
1 cup chopped green onions
3 cups cooked quinoa

Directions:

To make the dressing, combine olive oil, lime zest, lime juice, chili powder, and garlic in a mason jar. Screw top on jar and shake well till mixed.
In a large bowl, combine cooked black beans, corn, bell pepper, green onions, and cooked quinoa.
Pour dressing over mixture and toss well to coat. Salt and pepper generously to taste. Toss again, and serve at room temperature or chilled.

The post Black Bean Quinoa Salad first appeared on Camellia Brand.

Cozy Minestrone

Aimee Bussells — Tue, 01 Nov 2016 15:53:33 +0000

Ingredients:

2 tablespoons olive oil
2 onions, chopped (about 3 cups)
3-4 stalks celery, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
6 cloves garlic, chopped
8 cups vegetable broth
4 cups water
1 (28-ounce) can diced tomatoes
1 pound Camellia Brand Cannellini Beans
2 teaspoons dried oregano
1 teaspoon dried thyme
3/4 teaspoon fennel seed
1 cup Dagostino Birdseye Pasta, or other small-shaped pasta
1 zucchini, cubed (about 1 cup)
1 cup green beans, cut in 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
Fresh basil, chopped
Parmesan cheese

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium high heat. Add onion, celery, and carrot, and sauté for 3 minutes. Add garlic and cook 1 minute more.
Add broth, water, tomatoes, beans, oregano, thyme, and fennel, and bring to a boil.
Boil for 10 minutes, reduce heat, cover, and simmer 3-4 hours, or until beans are tender.
Stir in pasta, zucchini, green beans, salt, and pepper. Cook 10 minutes more, and serve topped with fresh basil and fresh grated Parmesan.

The post Cozy Minestrone first appeared on Camellia Brand.

Pinto Bean Burrito Bowl with Avocado Cilantro Dressing

Aimee Bussells — Wed, 02 Mar 2016 19:44:52 +0000

Ingredients:

Burrito Bowl

1/2-1 cup cooked Camellia Brand Pinto Beans
Shredded Romaine lettuce
Shredded red cabbage
Frozen corn, thawed or drained, canned corn
Chopped, cooked chicken
Halved grape tomatoes
Crumbled cheese such as goat, feta or pimento cheese with jalapenos
Chopped green onions

Dressing

Half of an avocado
1/4 cup plain Greek yogurt
1/2 cup water
1 cup fresh cilantro
1 clove garlic
1 green onion, chopped
1/2 teaspoon salt
A few squeezes of lime juice
Tabasco green pepper sauce or other hot sauce, to taste

Directions:

Combine burrito bowl ingredients in desired amounts.
To make dressing, add all dressing ingredients to a food processor or blender, and pulse until smooth.
Drizzle dressing over burrito bowl and serve.

Dressing recipe adapted from Pinch of Yum.

The post Pinto Bean Burrito Bowl with Avocado Cilantro Dressing first appeared on Camellia Brand.

Stovetop Cajun White Beans

Aimee Bussells — Mon, 28 Sep 2015 21:42:37 +0000

Ingredients:

1 package of Camellia Brand White Bean Flavor Infusion
1 (1-pound) package of Camellia Brand Great Northern Beans, rinsed and sorted
8-10 cups of water
Cooked rice

Directions:

In a heavy pot, add 1 pound Camellia Brand Great Northern Beans, rinsed and sorted, plus 8-10 cups of water.
Bring beans to a boil for 10 minutes.
Stir in White Bean Flavor Infusion.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the White Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Stovetop Cajun White Beans first appeared on Camellia Brand.

Stovetop Creole Red Beans

Julie Koppman — Fri, 23 Jan 2015 21:15:38 +0000

Ingredients:

1 package of Camellia Brand Red Bean Flavor Infusion
1 (1-pound) package of Camellia Brand Red Kidney Beans, rinsed and sorted
8-10 cups of water
Cooked rice

Directions:

In a heavy pot, add 1 pound Camellia Brand Red Kidney Beans, rinsed and sorted, plus 8-10 cups of water.
Bring beans to a boil for 10 minutes.
Stir in Red Bean Flavor Infusion.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the Red Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Stovetop Creole Red Beans first appeared on Camellia Brand.

Blackened Shrimp

Amanda Ladner — Tue, 24 Oct 2000 19:15:51 +0000

Ingredients:

1/2 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/8 teaspoon dried basil or oregano

Directions:

Combine all ingredients in a medium bowl. Marinate in the refrigerator for at least 40 minutes and up to 24 hours.
Heat a cast-iron skillet over medium-high heat for 2 minutes. Once the skillet is hot, coat with a light drizzle of oil, and cook shrimp in batches for 2 minutes per side until just cooked through (opaque). Do not overcrowd the pan.
Remove shrimp from skillet, and chill in the refrigerator for at least 1 hour.
Serve as garnish on Black & Gold Pasta Salad.

The post Blackened Shrimp first appeared on Camellia Brand.