Camellia Brand

Recipes

navy beansadobo seasoningground cumin seedsweet potatoesbaby carrotsred wine vinegarmolassesgarlicfield peasavocadoslight brown sugaryogurtturnipscooked turkeyshrimpseasoning meatonionshamceleryfresh parsleygarbanzo beanshot red peppertassosmoked hampickled porkham hocksokraground beefblack beanstomato saucewhole grain breadbaconham bonesmoked ham hockspork shoulder roastbread crumbssun-dried tomatoescanned stewed tomatoesworcestershire sauceliquid smoke seasoningplumsgreen onionsred bell peppersyellow bell peppersfresh cilantroginger rootfrozen cut green beanssausageassorted greenscollard greenstomatoespinto beanscarrotslimesred kidney beanshot sausagegreat northern beansblackeye peaslarge lima beansgreen baby lima beansbaby lima beansground roundlentilspink beansitalian sausagesmoked sausageandouille sausagemilksharp cheddar cheesecelery stalksred onionscornrice wine vinegartomato soupsalt porkmacaroniparmesan cheesegreen bell peppersclovessherryeggsvital wheat glutenburger bunscocoa powderdark chocolate chipscanned pumpkinjalapeñoscelery topsgreen split peascrowder peasfrozen spinachpotatoesdry mustardpoultry seasoningdry herb blendlady cream peaschipotle peppers in adobo saucecorn tortillasmonterey jack cheesebulgur wheatcanned diced tomatoestomato pastericehot saucecreole seasoningtomatocoriander powderwhite onionslime juicemerlotdark brown sugarcajun seasoninggreen chiliestomato juiceleeksyellow split peasberbere seasoningfresh gingercoconut oilbutternut squashfresh thymejasmine ricebasmati ricemarjoram leavesfresh spinachlemon juicecardamomcurrantscapersred potatoeslemonscumin seedsmayonnaiseorange juicecauliflowerkaleswiss chardlettucevinegarsour creamtortillasmexican-style cheese blendsalsaginger-garlic pastedhania powdermasala seasoningcoriander leavesgheehoneygreen plantainsapple cider vinegarmustard seedfrench breadtahiniturkeyporkbiscuitsonionchicken stocksugarthymebay leavesCamellia Classic Cuisine Jambalaya mixwaterchickenpeppersCamellia Classic Cuisine Cajun Creole Spice Red Beans & Rice mixolive oilgreen pepperCajun tassobell pepperseafood stockoilwhite riceheavy creamapplesbuttercayenne peppernutmegred beansgreen pepperscheddar cheeseground turkeysaltcilantrored onionTomato and Herb White Beans mixCarrotDiced TomatoesChecken BreastChicken BrothLong Grain RiceLouisiana Bean Soup MixCajun Dirty Rice MixChipotle Black Bean Soup MixRed Bell PepperJambalaya MixDiced TomatoCreole Red Beans MixRed Bean Gumbo mixChicken BreastsStockDijon mustardMayonnlemoncuminpecanswhite onionRed Kedney beanscoconut milkmushroomsgingercurrycocoLiquid SmokeBrothChili PowderCabbageGreek YogurtLimeAvocadoCheeseTortiallsGreen BeensCream CheeseTomoatoesGreen Bell PepperCurry PowderVegetable StockBourbonMaple SyrupYellow CornmealFlourButtermilkAmber Beerhummusbalsamic vinegarbrown sugarpastagrape tomatoesbroccoli floretschiliesvegetable brothCannellini Beansbeefbeertortilla chipsoreganofennel seedpastsbasilNavy (Pea) Beanscayennebay leafparsleyrosemaryspinachblack pepperpork chopspepperSpicy Lentil Soup Mixsageshredded cheesebarbecue saucebbq saucewhite vinegarallspicecinnamoncanola oilmildfish fryturnip greenscatfishvodkacelery saltTabascohorseradishpaprikabacon fatsnap peasred chili pepperham hockhog jowllamb chopsChef Paulsmoked fishred palm oilground red peppergarlic powderonion powderquinoapepitas
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  • 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 #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 #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 #4

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

  • 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.

  • Cooking Tip #12

    “Cook your limas with just your vegetables, meats and herbs. Save the salt and acidic seasonings for after they’re nice and soft.” – Dorothy

  • 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 #7

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

  • 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 #11

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

  • Cooking Tip #3

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

  • 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 #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 #14

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