Camellia Brand

Recipes

garliconionsonionceleryolive oilblack beansricehampinto beansgreen bell peppersgreen onionscreole seasoningbacontomatoesred kidney beansseasoning meatblackeye peascarrotsred onionshot saucecajun seasoningcilantroChicken Brothcorncuminsausagegreat northern beanseggsfresh cilantrolarge lima beansandouille sausagechickennavy beansgarbanzo beansground beeflentilscelery stalkslemon juicebay leavesbell pepperCarrotCheeseshrimplime juicevinegarwatersaltBrothchiliesfresh parsleyham bonered bell peppersbaby lima beanssalt porkjalapeñoscrowder peassugarbutterCannellini Beansbay leafred wine vinegarfield peaspickled porktomato sauceworcestershire saucecollard greenssmoked sausagedry herb blendtomato pastesour creamtortillasfrench breadchicken stockgreen peppercheddar cheesevegetable brothred chili peppersweet potatoesavocadoslight brown sugaryogurttassoham hockssmoked ham hocksbread crumbsgreen baby lima beanspink beansmilkgreen split peasdry mustardlady cream peascanned diced tomatoestomatogreen chiliesyellow split peasthymeStocklemongingerChili PowderAvocadoGreen Bell PepperFlourhummusadobo seasoningmolassessmoked hamcanned stewed tomatoesyellow bell peppersginger rootparmesan cheeseclovessherrycelery topspotatoeschipotle peppers in adobo saucecorn tortillasbulgur wheatcoriander powderdark brown sugartomato juicefresh thymejasmine ricemayonnaisekalesalsahoneyapple cider vinegarmustard seedturkeyporkpeppersoilcayenne pepperred beansground turkeyDiced TomatoesLong Grain RiceRed Bell PepperRed Bean Gumbo mixDijon mustardpecansLiquid SmokeCabbageCream CheeseMaple Syrupbalsamic vinegarbasilparsleypork chopspepperSpicy Lentil Soup Mixground cumin seedbaby carrotsturnipscooked turkeyred habanero pepperhot red pepperokrawhole grain breadpork shoulder roastsun-dried tomatoesliquid smoke seasoningplumsfrozen cut green beansassorted greenslimeshot sausageground rounditalian sausagesharp cheddar cheeserice wine vinegartomato soupmacaronivital wheat glutenburger bunscocoa powderdark chocolate chipscanned pumpkinfrozen spinachpoultry seasoningmonterey jack cheeseturmericwhite onionsmerlotleeksberbere seasoningfresh gingercoconut oilbutternut squashbasmati ricemarjoram leavesfresh spinachcardamomcurrantscapersred potatoeslemonscumin seedsorange juicecauliflowerswiss chardlettucemexican-style cheese blendginger-garlic pastedhania powdermasala seasoningcoriander leavesgheegreen plantainstahinibiscuitsCamellia Classic Cuisine Jambalaya mixCamellia Classic Cuisine Cajun Creole Spice Red Beans & Rice mixCajun tassoseafood stockwhite riceheavy creamapplesnutmeggreen peppersred onionTomato and Herb White Beans mixChecken BreastLouisiana Bean Soup MixCajun Dirty Rice MixChipotle Black Bean Soup MixJambalaya MixDiced TomatoCreole Red Beans MixChicken BreastsMayonnwhite onionRed Kedney beanscoconut milkmushroomscurrycocoGreek YogurtLimeTortiallsGreen BeensTomoatoesCurry PowderVegetable StockBourbonYellow CornmealButtermilkAmber Beerbrown sugarpastagrape tomatoesbroccoli floretsbeefbeertortilla chipsoreganofennel seedpastsNavy (Pea) Beanscayennerosemaryspinachblack peppersageshredded cheesebarbecue saucebbq saucewhite vinegarallspicecinnamoncanola oilmildfish fryturnip greenscatfishvodkacelery saltTabascohorseradishpaprikabacon fatsnap peasham hockhog jowllamb chopsChef Paulsmoked fishred palm oilground red pepper
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  • Cooking Tip #6

    The way to achieve the perfectly creamy texture of New Orleans-style red beans is to mash a few against the side of the pot with your large spoon during the last 30 minutes of cooking.

  • Cooking Tip #14

    “Take a big spoon and mash some beans on the inside of the pot to make them creamier.” – Stephen Peychaud

  • Cooking Tip #16

    “I boil a few packs of garbanzos and store them in small bags in the freezer, so I can throw together hummus quickly, whenever I want.” – Heidi H.

  • Cooking Tip #1

    Optional Blackeye Pea Pre-Cook: While not required, some cooks suggest quickly boiling blackeye peas before cooking. Cover beans with water and boil 3 to 4 minutes. Discard the water and cook beans in beef, chicken, or vegetable broth.

  • Cooking Tip #3

    Bean math: 1 (15-ounce) can beans = 1 ½ cups cooked beans, drained.

  • Cooking Tip #7

    To save money, cook dry beans without any seasoning, and then freeze them for future use in recipes.

  • Cooking Tip #13

    “Save some bacon drippings to add to your lima beans for a nice smoky flavor.”  – Rubie Hampton

  • Cooking Tip #11

    “For a delicately tart, complex flavor, add a squeeze from a fresh lemon (no seeds) to your cooked butter beans!” – Heather

  • Cooking Tip #4

    Bean math: A (1-pound) package Camellia Brand dry beans = 5-6 cups cooked beans, drained.

  • Cooking Tip #10

    Don’t boil beans for more than a few minutes. Simmer them instead. Boiling beans for too long will make them too mushy.

  • Cooking Tip #2

    To add flavor, use high-quality no-sodium stock or broth instead of water when cooking beans.

  • Cooking Tip #18

    “Crumble a few pieces of cooked bacon and mix into your refried beans.” – Heather

  • Cooking Tip #9

    It’s true that if you soak your beans, your cooking time will decrease slightly — but by how much really depends on the bean type; sometimes it’s just a matter of cutting 15 minutes off, sometimes it’s more.

  • Cooking Tip #8

    Quick, low-fat brownies: Use black bean puree in place of eggs and oil when using brownie mix. To puree beans, measure 1  1/2 cups cooked, rinsed, and drained beans. Add 1-2 tablespoons water and puree till smooth.

  • Cooking Tip #15

    If you’re using seasoning meat for flavor (seasoning meat can be pretty salty), it’s best to wait till your beans are finished cooking before tasting and adding more salt. You might just find that none is needed.