Camellia Beans Recipes: Let’s Cook | 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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Chipotle Black Bean Smash Burger Tacos with Cream Sauce

Vieta Collins — Tue, 05 May 2026 16:02:36 +0000

Ingredients:

For the Smash Burger Tacos:

8 taco-sized tortillas
1 (1 lb.) package Camellia Brand Black Beans
1 packet Camellia Brand Chipotle Black Beans Flavor Infusion (1 tsp. reserved for the Chipotle Cream Sauce)
1 ½ – 2 cups panko breadcrumbs
1 egg
8 oz. block Colby Jack cheese, shredded
1 ½ – 2 cups shredded lettuce
1 cup diced tomatoes
½ medium red onion, diced
Chipotle Cream Sauce
Fresh cilantro for garnish (optional)

For the Chipotle Cream Sauce:

½ cup mayonnaise
¼ cup sour cream
1 tsp. Camellia Brand Chipotle Black Beans Flavor Infusion
½ tsp. smoked or regular paprika
¼ tsp. garlic powder
½ – 1 tsp. honey
Juice from half a lime

Directions:

Prepare the black beans and chipotle black beans flavor infusion according to package directions, reserving one teaspoon of the flavor infusion seasoning for the chipotle cream sauce.

While the beans are cooking, prepare the chipotle cream sauce.

In a small bowl, add the mayonnaise, sour cream, one teaspoon of chipotle black beans flavor infusion/seasoning, paprika, garlic powder, honey, and lime juice.

Mix well, cover, and place in the refrigerator until ready to use.

When the beans are soft, drain any excess liquid, and mash with a potato masher. The beans should be about 75 to 85% mashed so that there is still some texture.

Add the beans to a medium-sized mixing bowl and cool to room temperature. When the beans are cool, add the panko breadcrumbs, 1 cup at a time, until the mixture begins to come together. Next, add the egg and mix thoroughly.

The mixture should be stiff enough to mold into patties. If it is still too soft, you can add more breadcrumbs or flour. Mold the black bean mixture into 8 evenly sized patties. They should each be about one tightly packed half cup. Next, place each patty onto a tortilla and press outward onto the tortilla so that the black beans go all the way to the edge. Place into the refrigerator and chill for 20 to 30 minutes. Warm a large cast iron skillet or griddle over medium heat and add a splash of oil.

When the oil is hot, place each black bean burger, patty side down onto the skillet. Cook for about 3 to 5 minutes, or until the patty begins to crisp up. Flip over. Add a handful of shredded cheese to the top of the black bean patty, letting some of the cheese fall over the edge. Cover with a lid and let cook until the cheese is melted and the edges are crispy.

Repeat with the remaining patties and tortillas.

Transfer the cooked black bean burger tacos to a work surface.Evenly distribute the shredded lettuce, diced tomatoes,and diced red onion among the black bean burger tacos.

Next, drizzle with the chipotle cream sauce and garnish with fresh cilantro, if desired. Serve immediately.

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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.

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Red Bean Gravy (Sauce)

user-submission — Mon, 29 Dec 2025 19:15:17 +0000

Ingredients:

2 tablespoons vegetable oil, divided
4 ounces tasso ham, cut into 1/4-inch cubes (optional)
1/2 cup diced sweet yellow onion
1/2 cup diced red bell pepper
1/2 cup crushed tomatoes
1shallot, minced (about 2 tablespoons)
1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
3/4 cup chicken stock, divided (substitute vegetable stock for vegetarian or vegan version)
1 dried bay leaf
2 tablespoons heavy whipping cream (substitute unsweetened full-fat coconut milk for dairy-free or vegan version)
Parsley, for garnish

Directions:

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the tasso, if using, and cook until slightly browned, about 5 minutes. Transfer to paper towels to drain; reserve for garnish, if desired.
In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and bell pepper; cook, stirring frequently, until softened, 4 to 5 minutes. Add the crushed tomatoes and shallot; cook for 1 minute, scraping any browned bits from the bottom of the pan. Stir in the beans, 1/2 cup stock, and bay leaf. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
Transfer the mixture to a blender. Secure the lid and remove the center piece to allow steam to escape; cover with a clean towel. Add the remaining 1/4 cup stock and blend until smooth. Return the sauce to the skillet, stir in the cream, and bring to a gentle simmer. Cook until slightly thickened, about 5 minutes.
Finish and serve. Garnish with the reserved tasso, if using, and parsley. Serve immediately.

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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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Emily Shaya’s Miss River Red Beans and Rice

user-submission — Fri, 10 Oct 2025 15:32:19 +0000

Ingredients:

2 lbs. dried red beans, soaked overnight
1/4 cup extra virgin olive oil
6 ounces bacon, chopped
2 yellow onions, divided
2 stalks celery, chopped
1 green bell pepper, chopped
2 dried bay leaves, divided
1 tablespoon sweet paprika
1/2 teaspoon cayenne pepper
1 large smoked ham hock or shank
1 1/2 quarts chicken stock
1 pound smoked pork sausage
4 teaspoons Morton Kosher Salt, divided
4 teaspoons Tabasco Sauce, plus more for serving
2 teaspoons sugar
1/2 cup canola oil
4 tablespoons (½ stick) unsalted butter
1 pound jasmine rice
3 cups water, or more as needed
1 bunch scallions, sliced

Directions:

Drain the beans and set them aside.
Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the bacon, and cook, stirring occasionally to break it up, for 6 to 8 minutes, until it’s golden.
Meanwhile, chop one of the onions. When most of the bacon’s fat has rendered, add the onion to the pot along with the celery, bell pepper, and one of the bay leaves, stirring well to coat everything with the fat.
Continue to cook, stirring occasionally, until the onion is translucent and the celery and bell pepper just start to soften. Stir in the paprika and cayenne, allowing the spices to toast for a minute or so.
Add the beans, ham hock and stock. Increase the heat to high to bring everything up to a boil, then skim any foam from the top of the pot, reduce the heat to low, and cover with the lid. Let it cook, low and slow, for at least 3 hours, until the beans are falling apart. It’s not a soup, but there should be enough broth so that you see some movement in the pot; top it off with more stock if you need to.
Fish the ham hock out of the pot, pull all the meat off the bone, give it a rough chop, and add it back to the pot. Slice the sausage about ⅓ inch thick and add that, too. Season with 2 teaspoons salt, Tabasco, and sugar. (Yes, sugar – it might seem odd, but it gets all the ingredients to play together nicely.) Continue to cook, covered, over low heat, for at least another ½ hour, until it all starts to pull together. At this point, if you prefer, you can just leave it alone for a couple of hours, returning just to stir occasionally.
While that happens, make the rice: First chop the other onion. Combine the canola oil and butter with the other bay leaf in a separate pot over medium heat. Once the butter melts, add the onion and remaining 2 teaspoons of salt.
As soon as the onion is translucent, stir in the rice. Defer to the package instructions for a water ratio; for 1 pound (about 2 cups) of jasmine rice, I add 3 cups of water. Increase the heat to high, and bring to a simmer; then decrease the heat to low, cover, and cook for another 15 minutes or so, until it’s tender.
Remove the rice from heat and let it rest for 10 minutes with the lid on, then fluff it with a fork. Remove and discard the bay leaves from both pots. Serve red beans over a scoop of rice, and sprinkle with scallions.

The post Emily Shaya’s Miss River Red Beans and Rice 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.

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Creole Baked White Beans

user-submission — Tue, 18 Feb 2025 20:54:23 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight & drained
1 box Camellia White Bean Flavor Infusion Seasoning Mix
4 cups water
1 pound ground, hot, Creole-style sausage
1 medium onion, diced
1/2 cup diced bell peppers (red & green mix)
1/2 cup diced celery
3 cloves garlic, minced
1 (15-oz.) can tomato sauce
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup yellow mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon black pepper
1/2 teaspoon cayenne (optional)
1 tablespoon apple cider vinegar
1 cup reserved bean broth

Directions:

Instant Pot Instructions: Cooking the Beans

Add soaked and drained white beans, White 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, reserving 1 cup of bean broth for later.

Oven Instructions: Baking the Beans

Preheat oven to 350°F.
In a large skillet, cook the ground sausage over medium heat until browned. Drain excess grease, and set cooked sausage aside.
In the sausage drippings, sauté onions, bell peppers, celery, and garlic until softened (about 5 minutes).
In a large bowl, whisk together tomato sauce, brown sugar, molasses, mustard, ketchup, Worcestershire sauce, smoked paprika, Creole seasoning, black pepper, cayenne (if using), and apple cider vinegar.
In a large baking dish, mix together the cooked beans, reserved bean broth, cooked hot sausage, sautéed veggies, and sauce.
Cover dish with foil and bake for 45 minutes; then uncover, and bake for an additional 15-20 minutes until thick and bubbly.
Let cool slightly and serve warm as a side dish or over rice.

*These beans taste even better the next day, so consider making them ahead for the best flavor!

The post Creole Baked White Beans first appeared on Camellia Brand.

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.

Kentucky Burgoo

user-submission — Tue, 01 Oct 2024 23:03:05 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Large Lima Beans, soaked overnight and drained
3 tablespoons olive oil
2-3 pounds boneless chicken thighs
1 (2-pound) chuck roast, cut into large pieces
Garlic powder, onion powder, salt, black pepper, for searing meat
1 large onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
2 celery ribs, chopped
5 cloves garlic, minced
2 tablespoons fresh herbs (thyme, rosemary, and parsley), finely chopped
3 quarts broth (or water if desired), adding more if needed during cooking process
1 (28-ounce) can crushed tomatoes
1 box Camellia White Bean Flavor Infusion seasoning mix
2 smoked turkey necks
6-8 small red potatoes, cut into chunks
1 bag frozen okra
1 bag frozen corn
4 to 8 tablespoons Worcestershire sauce, to taste
Tabasco or other hot sauce, for serving
French bread or cornbread, for serving

Directions:

Soak large lima beans in water overnight. Drain and rinse.
Heat olive oil over medium-high heat in a large dutch oven. Season chicken thighs and chuck roast with garlic powder, onion powder, salt, and pepper.
Brown the chicken and roast in batches if needed to avoid overcrowding, ensuring a good sear on all sides. Once browned, remove meats from the pot, and set aside.
Add onion, bell pepper, carrots, and celery to the pot. If needed, add more oil. Sprinkle vegetables with a dash of salt, and cook until they are browned.
Add minced garlic and freshly chopped herbs, cooking until fragrant (about 30 seconds).
Return the browned meat to the pot. Add broth, crushed tomatoes, and White Bean Flavor Infusion seasoning mix. Stir to combine, bringing mixture to a simmer.
Cover pot, reduce heat, and simmer for 2 hours.
Add turkey necks, potatoes, and soaked lima beans to the pot. Continue simmering for about 1 hour more, or until beans and potatoes are tender.
Stir in Worcestershire sauce to taste.
Add frozen okra and frozen corn, and cook for at least 30 minutes more.
Taste and add more Worcestershire sauce if needed. Serve hot with French bread slices or cornbread, and hot sauce on the side for those who like extra heat.

The post Kentucky Burgoo first appeared on Camellia Brand.

Instant Pot Red Bean Soup

user-submission — Tue, 01 Oct 2024 22:58:40 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Kidney Beans
1 tablespoon olive oil
1 large onion, chopped
1/2 mediumgreen bell pepper, chopped
2 stalks celery, chopped
3 large cloves garlic, minced
1 (1-lb.) package Andouille sausage, sliced into 1/2″ thick rounds
4 bay leaves
1 box Camellia Red Bean Flavor Infusion seasoning mix
1 ham hock
8 cups chicken stock (or water)

For Serving:

2 cups cooked white rice, warm
3 green onions, chopped

Directions:

Soak Camellia Brand Red Kidney Beans in water overnight. Rinse, drain, and set aside.
Set a 7.5 qt. Instant Pot to the “Sauté” function, and add olive oil.
Add onion, bell pepper, celery, and garlic to the pot. Cook for about 3-4 minutes, until vegetables are softened.
Add sausage to pot, and continue to cook for an additional 2-3 minutes, until sausage is lightly browned.
Add bay leaves, Red Bean Flavor Infusion seasoning mix, and ham hock to the pot.
Stir in red beans. Add chicken stock, ensuring the beans and ham hock are fully submerged.
Lock the lid on the Instant Pot, and set the valve to the “Sealing” position. Select “Pressure Cook” and set to 30 minutes, or select the “Soup” setting (which defaults to 30 minutes of cook time).
When cook time is complete, allow the pressure to release naturally for about 15 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open Instant Pot, and check the consistency of the beans. If not yet tender, cook for an additional 5-10 minutes on high pressure. Remove ham hock if desired and shred meat, adding the meat back to the pot.
Ladle soup into bowls, and garnish each serving with a few tablespoons of cooked rice and chopped green onions.

The post Instant Pot Red Bean 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.

The post Instant Pot White Bean, Cauliflower & Broccoli Soup 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.

Butter Beans with Ham

user-submission — Fri, 09 Aug 2024 22:11:33 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Baby Lima Beans
8 cups water
2 tablespoons unsalted butter
2 cups roughly chopped ham
1 cup finely chopped yellow onion
1/2 cup chopped celery
3 cloves garlic, minced
8 cups vegetable broth
2 dried or fresh bay leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions:

In a large Dutch oven, combine beans and water to cover by 2 inches. Cover and let stand for 8 hours or overnight. Drain well and set beans aside.
In same pot, melt butter over medium heat. Add ham, and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Using a slotted spoon, remove half of ham, drain on paper towels, and refrigerate.
Add onion, celery, and garlic to pot, and cook, stirring occasionally, until tender, 7 to 10 minutes. Stir in beans, broth, bay leaves, salt, and pepper. Increase heat to medium-high, and bring to a boil.
Cover, reduce heat, and simmer, stirring occasionally, until very tender, about 2 hours.
Top with reserved ham and serve.

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

The post Butter Beans with Ham 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.

Blackeye Pea Salad with Smoky Sorghum Dressing

user-submission — Wed, 03 Jan 2024 22:03:30 +0000

Ingredients:

BLACKEYE PEA SALAD

1 cup Camellia Brand Blackeye Peas
4 cups low-sodium vegetable stock
1 teaspoon kosher salt
1 cup fresh corn kernels (about 2 ears)
1 cup quartered cherry tomatoes
1/2 cup chopped red bell pepper
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/2 cup bacon, cooked and crumbled (5 to 6 slices)

SMOKY SORGHUM DRESSING

1/4 cup apple cider vinegar
2 tablespoons sorghum syrup
1 clove garlic, minced
1 tablespoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:

Rinse and sort peas, and place in a large bowl. Add water to cover by 2 inches. Cover bowl, and let stand overnight. Drain peas.
In a 3-quart saucepan, add peas, vegetable stock, and salt; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 2 hours or until peas are tender. Drain and rinse with cold water. Chill until ready to use.
To make dressing: In a medium bowl, mix together vinegar, sorghum, garlic, paprika, salt, and pepper. Slowly whisk in oil.
In another medium bowl, combine cooked peas, corn, tomatoes, bell pepper, celery, and onion. Toss with desired amount of dressing, and chill for at least 1 hour. Just before serving, stir in parsley and bacon.

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

The post Blackeye Pea Salad with Smoky Sorghum Dressing first appeared on Camellia Brand.

White Beans with Smoked Turkey and Andouille

user-submission — Tue, 28 Nov 2023 17:06:52 +0000

Ingredients:

1 lb. Camellia Brand Great Northern White Beans
1 stick of andouille sausage, cut to preference
8-10 smoked turkey necks or legs
2 small onions, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
1 qt chicken stock
Water as needed
Boudreaux’s Lil Bit Better Creole Seasoning
Boudreaux’s Low and Slow Simmer Seasoning
Light oil for sautéing

Directions:

Rinse beans thoroughly, removing any impurities. Soak overnight and drain before using.
In a large pot, brown the andouille sausage in light oil.
Add diced onions and bell peppers to the pot and sauté until softened. Stir in minced garlic.
Pour in chicken stock, add turkey necks, and season with Boudreaux’s seasonings. Let the mixture simmer for about an hour.
Incorporate the drained beans and add enough water to cover the ingredients.
Continue cooking until the turkey necks are fork-tender and the meat can be easily separated from the bones.
Remove turkey necks from the pot, allow them to cool slightly, then debone, ensuring all bones are removed.
As the beans soften, they’ll create a creamy texture. Reduce the liquid to your desired consistency.
Stir the deboned turkey meat back into the pot and remove from heat once everything is well combined.
Serve your flavorful bean mixture over rice and enjoy with your favorite side dish!

The post White Beans with Smoked Turkey and Andouille 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.

Instant Pot New Orleans Style Red Beans for 2

Julie Koppman — Mon, 21 Aug 2023 16:05:58 +0000

Ingredients:

1 package of Camellia Brand New Orleans-Style Red Beans for 2
2 1/2 cups water
Cooked rice

Directions:

Open contents of bean package. Rinse and sort beans.
Add beans and 2 1/2 cups water to the pressure cooker pot.
Stir in contents of seasoning packet.
Cook on high pressure for 40 minutes. Allow pressure to release naturally. Stir well before serving.

Optional:

Make it meaty. Add pre-cooked sliced smoked sausage or chopped ham when adding the seasoning packet.
Make it creamy. For a creamier texture, mash a portion of the beans when tender.
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 New Orleans Style Red Beans for 2 first appeared on Camellia Brand.

Stovetop New Orleans Style Red Beans for 2

Julie Koppman — Mon, 21 Aug 2023 16:05:46 +0000

Ingredients:

1 package of Camellia Brand New Orleans-Style Red Beans for 2
5 cups water
Cooked rice

Directions:

Open contents of bean package. Rinse and sort beans.
Add beans and 5 cups water to a medium-sized pot over high heat.
Bring beans to a boil for 10 minutes, and stir in contents of seasoning packet.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender. Add water, if needed, in 1 cup increments.

Optional:

Make it meaty. Add pre-cooked sliced smoked sausage or chopped ham when adding the seasoning packet.
Make it creamy. For a creamier texture, mash a portion of the beans when tender.
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 New Orleans Style Red Beans for 2 first appeared on Camellia Brand.

Instant Pot Cajun Style White Beans for 2

Julie Koppman — Mon, 21 Aug 2023 16:05:33 +0000

Ingredients:

1 package of Camellia Brand Cajun Style White Beans for 2
2 1/2 cups water
Cooked rice

Directions:

Open contents of bean package. Rinse and sort beans.
Add beans and 2 1/2 cups water to the pressure cooker pot.
Stir in contents of seasoning packet.
Cook on high pressure for 40 minutes. Allow pressure to release naturally. Stir well before serving.

Optional:

Make it meaty. Add pre-cooked sliced smoked sausage or chopped ham when adding the seasoning packet.
Make it creamy. For a creamier texture, mash a portion of the beans when tender.
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 Style White Beans for 2 first appeared on Camellia Brand.

Stovetop Cajun Style White Beans for 2

Julie Koppman — Mon, 21 Aug 2023 16:05:13 +0000

Ingredients:

1 package of Camellia Brand Cajun Style White Beans for 2
5 cups water
Cooked rice

Directions:

Open contents of bean package. Rinse and sort beans.
Add beans and 5 cups water to a medium-sized pot over high heat.
Bring beans to a boil for 10 minutes, and stir in contents of seasoning packet.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender. Add water, if needed, in 1 cup
increments.

Optional:

Make it meaty. Add pre-cooked sliced smoked sausage or chopped ham when adding the seasoning packet.
Make it creamy. For a creamier texture, mash a portion of the beans when tender.
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 Style White Beans for 2 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.

Braised Lady Peas

user-submission — Tue, 15 Aug 2023 17:33:48 +0000

Ingredients:

12 slices bacon, chopped into ½-inch pieces
1 large yellow onion, chopped
2 pounds Camellia Brand Lady Cream Peas, rinsed and soaked overnight
6 cups chicken broth
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Garnish: pickled red onion or shallot

Directions:

In a large Dutch oven, cook bacon over medium heat until crisp, about 10 to 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 4 tablespoons drippings in the pot.
Add chopped onion to pot; cook, stirring occasionally, until tender, about 6 minutes.
Add cooked bacon, lady cream peas, broth, salt, and pepper to pot. Bring to a boil over high heat. Reduce heat to medium-low, and simmer until peas are tender, about 30 minutes. Garnish with pickled onion or shallot, if desired.

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

The post Braised Lady Peas first appeared on Camellia Brand.

Camellia Black Bean Burgers & Sweet Potato Fries

user-submission — Tue, 15 Aug 2023 17:33:47 +0000

Ingredients:

Pickled Red Onions

1/2 cup sliced red onion
1/2 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt

Chipotle Mayonnaise

1 cup mayonnaise
1/4 cup finely chopped chipotle peppers in adobo sauce
1 tablespoon fresh lime juice

Black Bean Burgers

1 (8-ounce) package baby portobello mushrooms
1/4 cup minced red onion
1 clove garlic, minced
1 cup panko (Japanese bread crumbs)
1 large egg
1 teaspoon chili powder
1/2 teaspoon ground black pepper
1 tablespoon kosher salt
6 cups cooked Camellia Brand Black Beans, cooled, drained, and divided
1/2 cup sliced green onions
Oil for cooking
8 slices Monterey Jack cheese with peppers
Toasted buns and arugula, to serve

Sweet Potato Fries

2 1/2 pounds sweet potatoes, cut into ½-inch-thick sticks (peeled, if desired)
2 tablespoons vegetable oil, divided
2 teaspoons kosher salt

Directions:

In a small bowl, combine sliced red onion, red wine vinegar, sugar, and salt, stirring until sugar dissolves. Set aside.
In another small bowl, combine mayonnaise, chipotle peppers, and lime juice until smooth. Set aside.
In the work bowl of a food processor, pulse together mushrooms, minced red onion, and garlic until finely chopped. Add panko, egg, chili powder, black pepper, and salt; pulse until incorporated. Add 5 cups black beans and green onions; pulse until combined. Transfer to a large bowl, and stir in remaining 1 cup black beans. Divide mixture into 8 patties. Refrigerate patties for 30 minutes.
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss together sweet potato sticks, 2 tablespoons oil, and salt. Arrange in a single layer on prepared baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Sprinkle with additional salt, if desired.
Meanwhile, on a large griddle, heat 2 tablespoons oil over medium-high heat. Add patties and cook until browned on both sides and heated through, 3 to 4 minutes per side. Add cheese and cook until cheese is melted, 1 to 2 minutes more.
Serve burgers on toasted buns with arugula, chipotle mayonnaise, and pickled red onions. Serve with sweet potato fries.

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

The post Camellia Black Bean Burgers & Sweet Potato Fries 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.

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.

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.

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.

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

Spicy Avocado Crema

user-submission — Mon, 06 Mar 2023 04:38:29 +0000

Ingredients:

1 cup plain Greek yogurt or sour cream
1/2 avocado, pureed
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Valentina hot sauce, to taste
Salt, to taste

Directions:

Blend yogurt/sour cream, avocado, lime juice, cilantro, Valentina hot sauce, and a pinch of salt in a mixing bowl. Chill until ready to use.
Serve with Meatless Tacos or Cajun Cowboy Crawfish Nachos.

The post Spicy Avocado Crema 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.

Vegetable Beef Soup with Lima Beans

user-submission — Fri, 20 Jan 2023 21:03:07 +0000

Ingredients:

1 chuck roast
½ head cabbage
¼ pound green beans
½ pound Camellia Brand Green Baby Lima Beans
4-5 large carrots
2-3 turnips
1/2 pound baby bella mushrooms
2 onions
1 bell pepper
4 quarts beef stock
2 cans tomato sauce
20 ounces low sodium V8® juice
10 cups water, plus more as needed
1 cup dried pasta (optional)
3/4 cup flour
3/4 cup oil
3 bay leaves
Creole seasoning
Italian herb blend
Garlic powder
Parsley flakes

Directions:

Rinse and sort beans, and soak overnight in water.
Prep all ingredients by peeling and roughly chopping the vegetables. Dice onions and bell pepper.
Prepare chuck roast by removing hard fat and dicing into bite-sized pieces. Season meat liberally with dry spices and sprinkle with flour.
Heat oil in a large Dutch oven. Brown seasoned meat in small batches, removing and setting aside each batch.
Add all meat back to the pot. Add onions and peppers, and cook until soft.
Add a little beef stock to deglaze the pot. Scrape the bottom to loosen any stuck-on pieces.
Add 2 quarts of beef stock, tomato sauce, V8 juice, 10 cups water, 3 bay leaves, and season to taste.
Add green baby lima beans. Simmer over low heat for 2 hours, or until the beans are soft. Add more beef stock as needed.
Add carrots and turnips, and cook for 30 minutes.
Add pasta, remaining vegetables, and cook 30 minutes more.

Justin Boudreaux is the founder of Boudreaux’s Backyard, which is dedicated to showing people how to produce top quality gourmet food at home and in your backyard.

The post Vegetable Beef Soup with Lima Beans first appeared on Camellia Brand.

Rabbit and Cannellini Bean Stew

user-submission — Fri, 20 Jan 2023 20:59:39 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans
1 rabbit
Olive oil
1 pound chorizo sausage
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic chopped
2 bay leaves
1 tablespoon Italian herb seasoning blend
1/2 cup Spanish wine
2 quarts chicken stock
2 (28-ounce) cans whole tomatoes
1 package fresh basil
Creole seasoning to taste
Water as needed

Directions:

Rinse and sort beans. Soak overnight and drain.
Break down rabbit into pieces, season as desired, and set aside.
Add a glug of olive oil to a large Dutch oven, and cook onions, celery, and carrots until soft. Add garlic.
Add in bay leaves and Italian seasoning.
Deglaze the pot with a little red wine. Add chicken stock and beans to pot. Simmer 2-3 hours, or until beans start to soften.
In a separate large pot, brown the seasoned rabbit pieces, remove and set aside. Cut chorizo from casing and brown in large chunks. Remove chorizo, set aside, and discard grease from the pot. Deglaze the pot with wine and add to the stew.
Add rabbit pieces to the stew pot and allow to tenderize.
In a separate bowl, hand-crush whole tomatoes and set aside.
When the rabbit meat and beans are tender, and the stew has almost reached desired thickness, add crushed tomatoes and chorizo. Simmer for 30 more minutes.
Add torn fresh basil.
Serve with crusty bread and a glass of Spanish wine!

Justin Boudreaux is the founder of Boudreaux’s Backyard, which is dedicated to showing people how to produce top quality gourmet food at home and in your backyard.

The post Rabbit and Cannellini Bean Stew first appeared on Camellia Brand.

Blackeye Peas and Jammy Eggs

user-submission — Wed, 21 Dec 2022 23:09:39 +0000

Ingredients:

1 cup Camellia Brand Blackeye Peas, rinsed and sorted
2 tablespoons olive oil, divided
1 cup chopped green onion
1 Fresno chile, stemmed and minced
2 cloves garlic, minced
1 ¾ cups unsalted vegetable broth
1 (14.5-ounce) can diced tomatoes
1 cup frozen gold and white corn
2 ¾ teaspoons kosher salt
2 teaspoons clover honey
1 teaspoon apple cider vinegar
2 cups coarsely crumbled cornbread
4 large eggs
Hot sauce, to serve
Garnish: chopped green onions, flaked sea salt

Directions:

In a large bowl, combine blackeye peas and water to cover by 2 inches. Cover and let stand for 6 hours to overnight. Drain, discarding liquid.
In a medium stockpot or Dutch oven, heat 1 tablespoon oil over medium heat. Add green onion, chile, and garlic; cook until softened, about 3 minutes. Stir in blackeye peas and vegetable broth. Bring to a boil, and reduce heat to medium-low; cover and simmer, stirring occasionally, until peas are tender, 30 to 35 minutes. Stir in tomatoes and corn; return mixture to a boil, and reduce heat to medium. Continue cooking, uncovered, until mixture is thickened, 35 to 40 minutes more. Stir in salt, honey, and vinegar.
Preheat oven to 400°. Line a baking sheet with parchment paper. Add cornbread and remaining 1 tablespoon oil, tossing to combine.
Bake until toasted, 5 to 7 minutes, stirring halfway through baking. Let cool on baking sheet. (Cornbread will continue to dry and crisp as it cools.)
Fill a medium bowl with ice water. Fill a large saucepan with water to about 1½ inches from top; bring to a boil over medium-high heat. Using a slotted spoon, carefully add eggs to pot; reduce heat to medium, and cook for 7 minutes.
Transfer eggs to prepared ice bath, and let rest until cool enough to handle, 2 to 3 minutes. Peel eggs and cut in half.
Divide pea mixture among shallow bowls. Top each with two egg halves and cornbread crumbles. Serve with hot sauce. Garnish with green onion and sea salt, if desired.

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

The post Blackeye Peas and Jammy Eggs 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.

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.

White Beans with a Cajun Accent

user-submission — Wed, 21 Dec 2022 23:04:47 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
3 tablespoons vegetable oil, divided
½ pound tasso ham, cut into ½-inch cubes
1 cup diced sweet yellow onion
1 cup diced celery
1 cup diced bell pepper
2 cloves garlic, sliced
4 cups low-sodium chicken broth
2 teaspoons hot sauce
1 bay leaf
1 teaspoon Cajun seasoning
1 ham bone

Directions:

In a large Dutch oven, add beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add tasso and cook, stirring frequently, until browned, 8 to 10 minutes. Remove tasso, and set aside.
To Dutch oven, add remaining 1 tablespoon vegetable oil, onion, celery, and bell pepper. Cook, stirring occasionally, until almost tender, 4 to 5 minutes. Stir in garlic, and cook for 1 minute, scraping browned bits from bottom of pan.
Add reserved beans, broth, reserved tasso, hot sauce, bay leaf, and Cajun seasoning, stirring to combine. Add ham bone and just enough water to cover beans by 2 inches. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until beans are tender, about 2 hours. For creamier beans, mash 1 to 1½ cups of beans with the back of a wooden spoon. Remove bay leaf before serving.

This recipe and image are from Louisiana Cookin’ magazine.

The post White Beans with a Cajun Accent first appeared on Camellia Brand.

Slow Cooker Black Bean and Pumpkin Chili

Aimee Bussells — Sun, 06 Nov 2022 04:45:38 +0000

Ingredients:

3 cups dry Camellia Brand Black Beans
1 yellow onion, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
4 cups chicken broth
2 1/2 cups cubed, cooked turkey
1 (15-ounce) can solid-pack pumpkin
2 (10-ounce) cans of roasted diced tomatoes and green chilies, undrained
1 (8-ounce) can of tomato sauce
1 teaspoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt, or to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large skillet, sauté the onion and yellow pepper in oil until tender.
Add garlic; cook 1 minute longer.
Transfer onion, pepper and garlic mixture to slow cooker, and stir in all remaining ingredients.
Cover and cook on low for 8 hours.

The post Slow Cooker Black Bean and Pumpkin Chili 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.

Mother’s Red Beans

user-submission — Mon, 03 Oct 2022 22:12:08 +0000

Ingredients:

1/2 pound ham fat, cut into 1/4-inch dice
1 pound ham, cut into chunks
1 pound smoked sausage, sliced
1/2 pound onions, diced
1/3 pound bell pepper, diced
1/4 pound green onions, diced
3 ounces garlic, minced
1/3 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
2 bay leaves
2 pounds Camellia Brand Red Kidney Beans, rinsed and sorted (Pre-soak overnight to soften, if desired.)
2 quarts chicken stock
2 quarts beef stock
1 ham bone

Directions:

In a large, heavy pot, render the ham fat over low heat, stirring occasionally until the fat is liquid, and the remaining flesh is crisp and brown (these are the cracklins).
Remove cracklins and set aside for another use.
Sauté chunks of ham and sausage in the rendered ham fat.
Add diced onions, bell peppers, and green onions to the pot. Sauté until tender.
Add garlic, salt, pepper, thyme, and bay leaves to the pot.
Add red beans and stir to combine.
Add stock and ham bone.
Bring to a boil, then reduce heat and simmer until beans are tender.
Serve over rice.

Mother’s Restaurant opened its doors in 1938 on Poydras Street’s “Restaurant Row”, situated between a thriving waterfront and the courthouse. Owners Simon and Mary (Mother) Landry and his large family cooked up po’ boys for lines of longshoremen and laborers, newspapermen and attorneys. During and after World War II, Mother’s became a local hang-out for “the few and the proud” – the U.S. Marine Corps. You’ll find plenty of locals rubbing elbows in line with visitors, veterans, politicians and movie stars. Mother’s remains true to its working class origins. Nobody gets treated better (or worse) than anybody else. As Jerry Amato says, “Everybody gets fed. Everybody comes back.”

The post Mother’s Red Beans first appeared on Camellia Brand.

Easy Make-Ahead Lentils

Julie Koppman — Tue, 27 Sep 2022 20:50:52 +0000

Ingredients:

1 (1-lb. pound) package Camellia Brand Lentils
6 cups water or broth
Salt to taste

Directions:

Rinse and sort lentils. (Lentils cook quickly, so there’s no need to soak.)
Bring 6 cups of water or broth to a boil in a large, heavy pot. Add rinsed lentils and stir.
Reduce heat and simmer for about 45 minutes, or until tender but not broken. Salt to taste.

You will end up with deeply flavorful lentils that freeze beautifully and can be used in all sorts of recipes. By not seasoning the lentils, other than the salt to bring out their natural flavor, they adapt easily to added seasonings in other preparations. The lentils can be stored in the freezer for up to 6 months.

The post Easy Make-Ahead Lentils 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.

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.

The post Three Bean Salad first appeared on Camellia Brand.

Kid-Friendly Vegan Meatballs & Pasta

user-submission — Tue, 20 Sep 2022 16:08:01 +0000

Ingredients:

1/2 teaspoon olive oil
1/2 yellow onion, diced
4 cloves fresh garlic, diced
1 cup half yellow onion, diced
2 cloves garlic, minced
1 cup cooked Camellia Brand Lentils, cooled
1 cup cooked Camellia Brand Black Beans
1 tablespoon chopped fresh basil, plus whole basil leaves for garnish
1 tablespoon Italian seasoning
1/2 cup chopped walnuts
2 tablespoons tomato paste
1/2 teaspoons salt, (or to taste)
1/4 teaspoons ground black pepper, (or to taste)
1 24-ounce jar Dagostino Smooth Tomato Sauce
1 pound Dagostino Crawfish Shaped Pasta, cooked according to package instructions

Directions:

Preheat the oven to 400°F.
Line a baking sheet with parchment paper. Spray cooking oil on the parchment paper and set aside.
Heat olive oil in a skillet over medium heat.
Add onion and garlic and sauté until onions are softened and translucent, about 5 minutes. Remove from heat.
Add onion and garlic to a large mixing bowl.
Stir in cooked lentils, cooked black beans, basil, Italian seasoning, walnuts, tomato paste, salt, and pepper until combined. Taste and adjust seasonings as needed.
Transfer mixture to the cup of a food processor and pulse until a tacky dough forms.
Use a tablespoon to scoop heaping amounts of the mixture and roll into balls; set meatballs on a lined baking sheet.
Transfer the baking sheet to the oven and bake for 25 to 30 minutes.
Heat 1 jar of tomato sauce in a large pot over low heat.
Coat cooked meatballs in sauce, then remove from heat.
Serve meatballs and sauce with cooked pasta. Garnish with fresh basil leaves, if desired.

The post Kid-Friendly Vegan Meatballs & Pasta 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 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.

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.

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.

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.

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.

Pinto Bean Chili with Buttermilk Cornbread

Julie Koppman — Thu, 25 Aug 2022 19:38:57 +0000

Ingredients:

Prepared Instant Pot Pinto Bean Chili
Prepared Buttermilk Cornbread

Directions:

Serve chili and cornbread together for a delicious weeknight meal or at a Gameday gathering.

The post Pinto Bean Chili with Buttermilk Cornbread first appeared on Camellia Brand.

Green Rice

user-submission — Fri, 13 May 2022 01:22:02 +0000

Ingredients:

3 tablespoons olive oil, divided
3/4 cup chopped yellow onion
2 cloves garlic, minced
2 1/2 cups water
1 cup brown rice
2 1/2 teaspoons kosher salt
1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
2 medium avocados, chopped
Chipotle Bean Burrito Bowls
Grilled Vegetables

Directions:

In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and cook, stirring constantly, until tender, 2 to 3 minutes.
Add 2 1/2 cups water, rice, salt, and remaining 2 tablespoons oil. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes.
Remove from heat, and let stand, covered, for 15 minutes. Add lime zest and juice, and fluff with a fork. Stir in cilantro and avocado.
Serve as part of Chipotle Bean Burrito Bowls with Grilled Vegetables.

This recipe is from Taste of the South magazine.

The post Green Rice first appeared on Camellia Brand.

Grilled Vegetables

user-submission — Fri, 13 May 2022 01:22:01 +0000

Ingredients:

1/2 cup olive oil
1 (1-ounce) package fresh oregano
5 cloves garlic, smashed
2 teaspoons kosher salt
2 teaspoons smoked paprika
4 ears yellow corn
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
1 large green bell pepper, quartered
1 medium sweet onion, sliced
2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into 8 pieces
1/2 cupwater
Chipotle Bean Burrito Bowls
Green Rice

Directions:

In a small saucepan, combine oil, oregano, garlic, salt, and paprika. Heat over medium heat, stirring occasionally, until mixture begins to bubble. Remove from heat, and let stand for 5 minutes.
Preheat grill or grill pan to medium-high heat (350° to 400°).
Brush corn with seasoned oil, and grill, turning frequently, until slightly charred, 4 to 5 minutes.
Brush bell peppers with seasoned oil. Grill, turning frequently, until slightly charred, 3 to 4 minutes.
Brush onion with seasoned oil, and grill until charred, 3 to 4 minutes.
Cut corn kernels from cobs, cut bell peppers into strips, and chop onion.
In a large microwave-safe bowl, place sweet potato pieces and ½ cup water. Cover and heat until potatoes are tender but not falling apart, about 4 minutes. Drain; pat dry.
Brush potatoes with seasoned oil, and grill, turning frequently, until tender, 3 to 4 minutes.
Serve as part of Chipotle Bean Burrito Bowls with Green Rice.

This recipe is from Taste of the South magazine.

The post Grilled Vegetables 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.

Creole Red Beans and Rice

user-submission — Wed, 27 Apr 2022 00:14:53 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidneys,rinsed and sorted
1 pound andouille sausage, sliced ¼ inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup yellow onion, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
1 (32-ounce) carton low-sodium chicken broth
4 cups water
2 dried bay leaves
1 tablespoon plus ½ teaspoon kosher salt
2 teaspoons hot sauce
1 teaspoon garlic paste
½ teaspoon ground black pepper
¼ teaspoon ground red pepper
Hot cooked long-grain rice, to serve
Garnish: chopped fresh flat-leaf parsley

Directions:

Rinse and sort beans. In a large bowl, combine beans and water to cover by 2 inches. Cover and let stand for at least 8 hours. Drain.
Preheat oven to 400°. Line a rimmed baking sheet with foil. Place sausage on prepared pan. Bake in top third of oven until crispy and browned, about 25 minutes. Let sausage drain on paper towels.
In a large enamel-coated cast-iron Dutch oven, heat oil and butter over medium heat. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes.
Add broth, 4 cups water, bay leaves, salt, hot sauce, garlic paste, black pepper, red pepper, and beans. Increase heat to medium-high and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Remove bay leaves. Remove from heat. Using an immersion blender or potato masher, blend or mash beans to desired consistency. Stir in sausage.
Cook bean mixture over medium heat until heated through and slightly thickened. Serve with rice. Garnish with parsley, if desired.

Notes: Andouille sausage is an essential for New Orleans-style red beans and rice, but if it’s not in your local market, be sure to use smoked sausage.

The post Creole Red Beans and Rice first appeared on Camellia Brand.

Mushroom & Butter Bean Ragù with Cheesy Grits

user-submission — Wed, 27 Apr 2022 00:11:12 +0000

Ingredients:

Ragù

1 (1-pound) package Camellia Brand Large Limas, rinsed and sorted
1 (32-ounce) container low-sodium vegetable broth
1 tablespoon plus ½ teaspoon kosher salt, divided
2 tablespoons olive oil
2 (8-ounce) packages fresh button mushrooms, quartered
2 (6-ounce) packages fresh portobello mushrooms caps, stems and gills removed and sliced ¼-inch thick
2 cups leeks, chopped
1 tablespoon garlic, finely chopped
½ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
1 tablespoon chopped fresh parsley
½ teaspoon lemon zest
1 tablespoon lemon juice

Grits

3 cups water
1 cup heavy whipping cream, grated
1½ teaspoons kosher salt
1 cup grits*
1 cup grated Gouda cheese
3 large jalapeño peppers
¼ cup unsalted butter
Garnish: chopped fresh parsley, lemon zest, crushed red pepper

Directions:

For ragù:

In a large Dutch oven, combine beans, broth, and 1 tablespoon salt. Bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, 1 hour. (Make sure you reserve the cooking liquid.)
In a large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until softened and golden brown, 15 minutes. Add leeks, garlic, remaining ½ teaspoon salt, black pepper, and red pepper; cook, stirring occasionally, until softened and aromatic, 5 minutes. Reduce heat to medium-low. Add cooked beans and cooking liquid; cook, stirring occasionally, until thick, 5 minutes. Stir in parsley and lemon zest and juice.

For grits:

In a medium pan, bring 3 cups water, cream, and salt to a soft boil over medium-high heat. Gently whisk in grits, stirring constantly, until grits have absorbed most of liquid, 5 minutes. Reduce heat to medium-low; cook until grits are tender, 10 minutes. Remove from heat; stir in Gouda and butter until smooth and combined. Garnish with parsley, lemon zest, and red pepper, if desired.

Notes

*We used McEwen & Sons yellow grits.

The post Mushroom & Butter Bean Ragù with Cheesy Grits first appeared on Camellia Brand.

Ham Hock and White Bean Stew

user-submission — Fri, 07 Jan 2022 21:36:42 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans, rinsed and sorted
1 tablespoon olive oil
1 cup sweet onion, chopped
5 garlic cloves, minced
1/2 cup white wine
2 (32 -ounce) containers vegetable stock
3 1/2 pounds smoked ham hocks, scored on each side
1 tablespoon fresh parsley, chopped
1 tablespoon kosher salt
1 teaspoon black pepper, ground
1 teaspoon fresh oregano, chopped
½ teaspoon red pepper, crushed

Directions:

In a large pot, place beans and cover with 3 inches of water. Cover and let stand overnight. Drain and rinse beans before using.
In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until just tender, 7 to 8 minutes. Add wine, scraping any bits from bottom of pot and cook until reduced by half, about 5 minutes. Add stock, rinsed beans, ham hocks, parsley, salt, black pepper, oregano, and red pepper. Bring to a boil over medium-high heat. Cover with lid, reduce to a simmer, and cook, stirring occasionally, until beans are tender, about 2 hours.
Using tongs, carefully remove ham hocks from pot. Using a potato masher or fork, mash beans to desired consistency. Shred meat from ham hocks and return to pot, discarding skin, bones, and cartilage. Stir until well combined and simmer, uncovered, for 15 minutes more. Serve warm.

The post Ham Hock and White Bean Stew first appeared on Camellia Brand.

Classic Hoppin’ John

user-submission — Fri, 07 Jan 2022 21:36:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeyed Peas, rinsed and sorted
8 cups water
2 tablespoons vegetable oil
2 (8-ounce) packages ham, diced
¾ cup red bell pepper, chopped
¾ cup yellow bell pepper, chopped
¾ cup orange bell pepper, chopped
1 cup green onions, chopped
1 tablespoon garlic, chopped
1 tablespoon Cajun seasoning
½ teaspoon kosher salt
3 (15-ounce) cans low-sodium chicken broth
2 bay leaves, dried
Long-grain rice, cooked according to package directions
Garnish: sliced green onions, hot sauce

Directions:

In a large Dutch oven, add peas and cover with 8 cups water. Cover and soak for at least 12 hours. Drain excess liquid.
In a large Dutch oven, heat oil over medium heat. Add ham; cook until crisp, 10 to 15 minutes. Add bell peppers, green onion, garlic, Cajun seasoning, and salt; cook until vegetables are soft, 10 to 15 minutes.
Increase heat to medium-high. Add broth, peas, and bay leaves; bring to a boil. Reduce to a simmer and cook until peas are tender and liquid has reduced by half, 45 minutes to 1 hour.
Serve with rice. Garnish with green onions and hot sauce, if desired.

The post Classic Hoppin’ John first appeared on Camellia Brand.

Appalachian Soup Beans

user-submission — Fri, 07 Jan 2022 21:36:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans, rinsed and sorted
5 slices bacon, coarsely chopped
1 cup yellow onion, chopped
5 garlic cloves, minced
4 cups chicken stock
2 cups water
1 smoked ham hock
1/2 teaspoon black pepper, ground
1/4 teaspoon red pepper, ground
1 bay leaf
1 1/2 teaspoons kosher salt
chowchow and cornbread to serve

Directions:

Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover bowl and let stand overnight. Drain beans.
In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and let drain on paper towels, reserving drippings in skillet.
Add onion to bacon drippings; cook over medium heat until softened, about 4 minutes. Add garlic; cook for 30 seconds.
In a 5-to 6-quart slow cooker, add beans, onion mixture, stock, 2 cups water, ham hock, peppers, and bay leaf. Cover and cook until beans are tender, 4 hours and 30 minutes on high heat or 8 hours on low heat. Uncover. Add salt and continue to cook on high for 1 hour more. Using the back of a spoon, mash a few beans. Remove ham hock and bay leaf.
Sprinkle each serving with bacon. Serve with chowchow and cornbread.

The post Appalachian Soup Beans first appeared on Camellia Brand.

Blackened Gulf Fish with Red Bean Sauce & Sauteed Veggies

Amanda Ladner — Mon, 20 Dec 2021 19:38:24 +0000

Ingredients:

4 tablespoons vegetable oil, divided
4 ounces tasso ham, cut into 1/4 inch cubes
1/2 cup diced sweet yellow onion
1/2 cup diced red bell pepper
1/2 cup crushed tomatoes
1 shallot, minced (about 2 tablespoons)
1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
3/4 cup chicken stock, divided
1 dried bayleaf
2 tablespoons heavy whipping cream
4 (6-8 ounce) gulf fish fillets, skin on, scales removed (or no skin)
1 1/2 tablespoon blackened seasoning (more or less to you likening)
Camellia Brand Jambalaya Cajun Seasoning Mix with shrimp (can be made without shrimp)
Sauteed Veggies (of your choice)
Parsley (garnish)

Directions:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add Tasso; cook until slightly browned, about 5 minutes. Let drain on paper towels.
In the same skillet, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook until softened, stirring frequently, 4 to 5 minutes. Add tomato and shallot; cook for 1 minute, scraping browned bits from bottom of pan. Add beans, 1/2 cup stock, and bay leaf, stirring to combine. Bring to a boil; reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
In the container of a blender, place bean mixture. Secure lid on blender and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Add remaining 1/4 cup stock, and process until smooth; return to saucepan. Add cream. Bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
Season fillets with blackening seasoning.
In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Once oil begins to smoke, add fillets, skin side down, and cook until skin is crisp, about 3 minutes. Turn fillets, and cook until fish flakes easily with a fork, about 3 minutes more. Transfer fillets to a plate with warm Jambalaya and Sauteed Veggies. Drizzle with red bean sauce. Sprinkle Tasso over sauce. Garnish with parsley. Serve immediately.

The post Blackened Gulf Fish with Red Bean Sauce & Sauteed Veggies 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.

Louisiana-Style Baked Beans

user-submission — Tue, 28 Sep 2021 17:42:06 +0000

Ingredients:

Baked Beans

1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
1/2 pound smoked slab bacon
1/2 pound tasso, chopped into 1/2 inch cubes
1 to 2 links andouille sausage
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cloves (about 1 tablespoon) minced garlic
6 cups chicken stock
2 1/2 cups BBQ sauce, recipe follows

BBQ Sauce

4 cups ketchup
3 tablespoons Creole mustard
1/2 cup dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup hot sauce
1/4 cup cane vinegar
2 tablespoons cane syrup
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoon Cajun or Creole seasoning (we use Slap Ya Mama)
3 teaspoons smoked paprika
1 stick (8 tablespoons) unsalted butter

Directions:

Make the BBQ Sauce: In a medium pot over medium-low heat, combine hot sauce, cane vinegar, cane syrup, black pepper, garlic powder, cayenne and Cajun/Creole seasoning and bring to a simmer. Whisk until incorporated.
After simmering for 5 minutes, add in the stick of butter and whisk until melted. Simmer for another 5 minutes until the butter is incorporated into the BBQ sauce, then turn off the heat. Let it cool and set aside 2 ½ cups of the BBQ sauce the baked beans. (Reserve the remainder to use as a marinade or basting sauce for grilling.)
Turn up the grill to high heat.
Butterfly the andouille sausage.
When the grill is super-hot, place the slab bacon and butterflied sausage on the grill; sear the slab bacon on all 4 sides and the sausage on both sides, turning every 30 seconds or until you see nice charred grill marks. (Note: Do not cook the bacon or sausage through. The goal is to gain a nice char and extra smokiness for the beans.)
Remove slab bacon and sausage from grill and let them cool until they are easy to handle, then chop them both into ½-inch cubes.
Place the cubed slab bacon into a Dutch oven over medium-low heat. Cook and stir using a wooden spoon for about 8 minutes or until a decent amount of fat renders out and there is some brown coloring to it. Once there’s a nice layer of fond and rendered fat on the bottom of the pot, remove the slab bacon with a slotted spoon and set aside on a paper-towel lined plate.
Preheat oven to 325°F
Add the chopped onion, red bell pepper and green bell pepper to the Dutch oven and cook and stir over medium heat for about 8 minutes or until they are extremely soft to the touch. The vegetables should deglaze the bottom of the pot and gain a nice, deep color.
Add the minced garlic; cook and stir for 1 minute.
Add the beans and stir until everything is mixed well.
Add the slab bacon, andouille and tasso to the pot and stir until everything is combined.
Add 2 1/2 cups of the BBQ sauce and the chicken stock and stir to combine.
Increase heat to high and bring beans to a boil for 10 minutes, then remove from heat, place the lid on the pot and transfer it into the oven; cook for 4-5 hours or until the beans are tender.
When beans are tender, remove the pot from the oven, remove the lid and transfer pot to the grill; continue to simmer until beans reach the desired consistency. If it becomes too thick, stir in a cup or 2 of water.

Chef Isaac Woo of Catahoula Catering in Denver, Colorado is a Louisiana native whose mission is to bring authentic, expertly prepared Cajun and Creole dishes to social events large and small. He is a graduate of Louisiana State University in Baton Rouge, which means he knows how to throw a really good party.

The post Louisiana-Style Baked Beans first appeared on Camellia Brand.

Jalapeño Pepper Jelly Baked Beans

user-submission — Tue, 27 Jul 2021 22:54:43 +0000

Ingredients:

1 (1-pound) package Camellia Brand Navy (Pea) Beans, rinsed and sorted
1 (32-ounce) container reduced-sodium chicken broth
5 slices thick-cut bacon, chopped
1 cup chopped yellow onion, minced
1 cup chopped yellow bell pepper
3 cloves garlic, minced
1 (10-ounce) jar jalapeño pepper jelly
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons yellow mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Green onion, chopped, for garnish

Directions:

In a medium Dutch oven, add dry beans and cover with 2 inches of water. Cover and let stand at room temperature overnight.
Drain and rinse the soaked beans and return them to Dutch oven. Add chicken broth; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour and 30 minutes. Remove from heat.
Preheat oven to 375°.
In a medium skillet, cook bacon over medium-high heat until browned and crisp, about 10 minutes. Using a slotted spoon, remove bacon and let drain on paper towels. Reduce heat to medium. Add onion and bell pepper; cook, stirring frequently, until just tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Remove pan from heat; add bacon and vegetables to bean mixture in Dutch oven, stirring until well combined.
In a medium bowl, whisk together pepper jelly, ketchup, barbecue sauce, tomato paste, Worcestershire sauce, mustard, salt and black pepper. Add mixture to beans, stirring until well combined.
Cover Dutch oven and bake the beans, stirring occasionally, until sauce is bubbly and thickened, about 1 hour. Uncover and bake until sauce has reduced and thickened to desired consistency, about 25 to 30 minutes more. Garnish with green onion.

The post Jalapeño Pepper Jelly Baked Beans first appeared on Camellia Brand.

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

user-submission — Tue, 27 Jul 2021 22:54:34 +0000

Ingredients:

Enchiladas

Spicy Tomatillo Sauce (recipe follows)
2 (14-ounce) packages Quesadilla Authentic Mexican Melting Cheese, shredded and divided
1 (8-ounce) package Monterey Jack cheese, shredded
24 fajita-size flour tortillas
Pinto Bean Filling (recipe follows)
1 1/2 cups cups crumbled Fresco Authentic Mexican Crumbling Cheese, divided
Fresh cilantro, chopped, for garnish
Red onion, chopped, for garnish

Spicy Tomatillo Sauce

1/4 cup olive oil
12 cloves garlic, grated
2 tablespoons kosher salt
3 pounds tomatillos, husks removed
3 large poblano peppers, divided
3 large jalapeño peppers
1 1/2 cups loosely packed fresh cilantro leaves
1 teaspoon ground cumin

Pinto Bean Filling

1 (1-pound) package Camellia Brand Pinto Peas, rinsed and sorted
2 (32-ounce) cartons reduced-sodium vegetable broth
2 tablespoons olive oil
1 cup sliced red onion (about ¼ inch thick)
4 cloves garlic, minced
3 cups packed chopped fresh kale
1/4 cups water
1 cup reserved Spicy Tomatillo Sauce
3 reserved roasted poblano peppers, chopped
2 teaspoons kosher salt
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika

Directions:

Enchiladas

Preheat oven to 375°.
Spread 1¾ cups Spicy Tomatillo Sauce in the bottom of 2 (13×9-inch) glass baking dishes. Pour remaining sauce in a medium bowl.
In a small bowl, toss together 14 ounces shredded quesadilla cheese and the Monterey Jack cheese.
Brush one side of each tortilla with Spicy Tomatillo Sauce. Working with one at a time, spoon ¼ cup Pinto Bean Filling down the center of the sauce side of tortilla. Sprinkle with about 1 tablespoon shredded cheese mixture. Roll tortilla around filling and place seam-side down in the sauce in the prepared baking dish. Repeat process with remaining tortillas, filling, and cheese mixture until each baking dish contains 12 enchiladas. Spread any remaining Spicy Tomatillo Sauce on top of enchiladas. Cover with foil, and bake until sauce is bubbling, 20 to 30 minutes.
Remove from oven and uncover. Top with remaining 14 ounces shredded quesadilla cheese. Bake until cheese is melted and lightly golden, about 15 minutes more. Sprinkle top of each dish with ¾ cup crumbling cheese. Garnish with cilantro and red onion, if desired.

Spicy Tomatillo Sauce

Preheat oven to 500°. Line a large, rimmed baking sheet with foil.
In a small bowl combine oil, garlic and salt.
Place tomatillos and onion on prepared sheet. Toss with half of the oil mixture. Bake 8 inches from heat for 10 minutes. Remove from oven, turn vegetables, and bake for 8 minutes more. Transfer mixture, along with liquid, to a blender and let stand for 30 minutes.
Using same baking sheet, toss peppers with remaining oil mixture and bake for 10 minutes. Remove from oven and turn peppers. Bake until peppers are blistered, 5 to 9 minutes more. Remove from oven and place peppers in a large resealable plastic bag; let stand until cool enough to handle, about 20 minutes.
When peppers are cool enough to handle, gently remove stems, seeds and skins. Set aside 3 poblano peppers for Pinto Bean Filling.
Add remaining peppers to tomatillo mixture in blender and process until smooth. Add cilantro and cumin and process until blended. Set aside 1 cup Spicy Tomatillo Sauce for Pinto Bean Filling.

Pinto Bean Filling

In a medium Dutch oven, add beans and cover with 2 inches water. Bring to a boil over high heat. Remove from heat, cover with lid, and let stand for 1 hour. Drain beans and return them to Dutch oven; add vegetable broth. Bring to a boil over medium-high heat; reduce to a simmer and cook, covered, until beans are tender, about 1 hour and 30 minutes.
Drain beans, reserving 1 cup liquid, and remove from Dutch oven. Place 2 cups beans and 1 cup reserved liquid in the container of a blender; process on medium-low until smooth, about 1 minute.
In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook until tender, about 4 minutes. Add kale and ¼ cup water; cook until kale is wilted, 2 to 3 minutes.
Stir in cooked beans, reserved Spicy Tomatillo Sauce, reserved chopped poblanos, salt, chili powder, cumin, paprika and blended beans. Cook until kale is slightly tender, about 4 minutes more. Use immediately or let cool and store in an airtight container in refrigerator until ready to use.

The post Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa first appeared on Camellia Brand.

Southern-Style Vegetarian Blackeye Peas

user-submission — Tue, 27 Jul 2021 22:53:54 +0000

Ingredients:

1 tablespoon olive oil
3/4 cup sliced sweet onion
3 cloves garlic, minced
1/2 cup dry white wine
64 ounces vegetable stock
1 (1-pound) package Camellia Brand Blackeyed Peas, rinsed and sorted
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 dried bay leaf
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons apple cider vinegar
Fresh oregano, for garnish
Crushed red pepper, for garnish
Cooked collard greens, to serve

Directions:

Heat the oil in the work bowl of an electric pressure cooker* set to the highest sauté setting. Add onion and cook until just tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and cook until reduced by half, 3 to 4 minutes. Turn sauté setting off. Add stock, blackeye peas, thyme, oregano, bay leaf, salt and black pepper, stirring until well combined. Lock lid and confirm valve is set to seal. Set cook time to 40 minutes on high pressure. When finished cooking, allow pressure to release naturally.
Discard bay leaf and stir in vinegar. Garnish with oregano and red pepper, if desired. Serve with cooked collard greens on the side.

*We used Instant Pot®.

The post Southern-Style Vegetarian Blackeye Peas 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.

Old-Fashioned Chili with Beans

user-submission — Tue, 27 Jul 2021 22:51:54 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
1 tablespoon olive oil
2 pounds ground beef (80/20)
2 cups chopped yellow onion
2 cups chopped green bell pepper
1 jalapeño pepper, seeded and diced
5 cloves garlic, minced
4 cups beef broth
2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
3 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
3 tablespoons chili powder
2 tablespoons kosher salt
1 tablespoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoons ground black pepper
Fresh cilantro leaves, for garnish
Sour cream, for garnish
Cheddar cheese, shredded, for garnish
Cornbread, to serve

Directions:

In a large Dutch oven, add beans and cover with 2 inches water. Cover and let stand at room temperature overnight. Drain and rinse beans. Wipe Dutch oven dry.
Place oil in Dutch oven and heat over medium-high heat. Add beef; cook until browned, 10 to 12 minutes. Using a slotted spoon, remove beef from pot and let drain on paper towels. Add onion, bell pepper, jalapeño and garlic; cook until vegetables are just tender, about 9 minutes. Return beef to pot. Add broth, beans, tomatoes, tomato sauce, tomato paste, chili powder, salt, cumin, garlic powder, onion powder, paprika, and black pepper; cover with lid, slightly tilted to vent, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until beans are tender and liquid has slightly reduced, about 2 hours.
Garnish with cilantro, sour cream and cheese and serve with cornbread. Leftover chili can be frozen for up to 3 months.

The post Old-Fashioned Chili with Beans 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.

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.

Napoleon House Red Beans and Rice

Amanda Ladner — Fri, 28 May 2021 16:19:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Beans
1/2 cups yellow onion, diced
1 rib celery, diced
4 cloves garlic, finely chopped
4 parsley sprigs, freshly chopped
1 green bell pepper, diced
1 pound smoked sausage
1 ham bone
1-2 bay leaves
1/2 teaspoon thyme
Salt to taste
Pepper to taste
Chicken stock, optional

Directions:

Place all ingredients in a large, heavy-bottomed pot.
Fill the pot with plain water (or water mixed with chicken stock), so that it is 2 inches above the ingredients.
Bring to a boil and then reduce to a simmer. Cover and cook over low heat, stirring occasionally, for 2 to 3 hours.
Serve over hot cooked white rice

Perched on the corner of Chartres and St. Louis streets in New Orleans’ French Quarter, the Napoleon House Restaurant is a cherished culinary landmark that exudes a European charm in keeping with the building’s 200+ years of history. Although a legendary plot to provide refuge here for the exiled Napoleon Bonaparte never came to pass, the Napoleon House’s bar and dining room have extended a constant welcome to generations of locals, tourist, artists, musicians, filmmakers, philosophers – and anyone who loves authentic New Orleans food. You can learn more about Napoleon House at their website and follow them on Facebook, Twitter and Instagram.

The post Napoleon House Red Beans and Rice first appeared on Camellia Brand.

Sweet Potato-Black Bean Chili

Amanda Ladner — Thu, 13 May 2021 16:38:07 +0000

Ingredients:

1 (1-pound) package Camellia Brand Black Beans, rinsed and sorted
4 cups water
2 cups vegetable broth
2 cups diced yellow onion
4 cloves garlic, minced
2 teaspoons ground cumin
1 bay leaf
1 1/2 pounds sweet potato, peeled and cut into 1/2 inch cubes
1 (28-ounce) can whole peeled plum tomatoes, drained and chopped
1 (7 1/2-ounce) can chipotle peppers in adobo sauce, pureed
2 (4-ounce) cans diced mild Hatch green chiles
1 (6-ounce) cans tomato paste
1 tablespoon chopped fresh oregano
2 teaspoons kosher salt
Lime wedges, fresh cilantro, red onion, queso fresco, and cornbread, to serve

Directions:

In a 6-quart slow cooker, add beans, 4 cups water, stock, onion, garlic, cumin, and bay leaf. Cover and cook on high until beans are tender, about 3 hours and 30 minutes
Add sweet potato, tomatoes, chipotle purée, green chiles, tomato paste, oregano, and salt. Cook on high until sweet potatoes are tender, about 2 hours and 30 minutes more. Discard bay leaf. Serve with lime, cilantro, red onion, queso fresco, and cornbread, if desired.

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 Sweet Potato-Black Bean Chili 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.

The post Senate Bean Soup first appeared on Camellia Brand.

Blackeye Peas and Sausage

Amanda Ladner — Thu, 13 May 2021 16:32:34 +0000

Ingredients:

1 (1 pound) package Camellia Brand Black-eyed Peas, rinsed and dried
1 pound smoked sausage, sliced into 1/4 inch rounds
1 cup yellow onion, diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
4 cloves garlic, grated
1 (32-ounce) container low sodium chicken broth
2 cups water
2 dried bay leaves
2 tablespoons red wine vinegar
1 teaspoon Creole seasoning

Directions:

In a one-gallon zip-top freezer bag, add sausage, onion, peppers, and garlic. Freeze until ready to use or up to 6 months.
In a 7-quart slow cooker, add frozen sausage mixture, peas, broth, 2 cups water, and bay leaves. Cover and cook on high until peas are tender, 5 to 6 hours. Stir in vinegar and Creole seasoning. Store, refrigerated, for up to 7 days.

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

Braised Garbanzo and Tomatoes

Amanda Ladner — Wed, 05 May 2021 18:44:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzo Beans
1 tablespoon olive oil
1 yellow onion, thinly sliced
2 cloves garlic, minced
3 1/2 cups vegetable broth
1 teaspoon curry powder
1 (28-ounce) can whole peeled tomatoes, drained
1 (14.5-ounce) can stewed tomatoes, undrained
1 (6-ounce) bag fresh baby spinach
Prepared peach chutney and French bread, to serve
Garnish: ground black pepper

Directions:

In a large bowl, combine garbanzos and water to cover by 3 inches. Let stand for 8 hours. Drain.
In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Add broth, and bring to a boil. Stir in garbanzos. Reduce heat, cover, and simmer for 2 hours.
Preheat oven to 350°.
Stir curry powder into garbanzos; stir tomatoes into garbanzos. Transfer skillet to oven.
Bake, uncovered, stirring once, until garbanzos are tender, about 1 hour. Remove from oven. Stir in spinach in batches until wilted. Serve with chutney and French bread. Garnish with pepper, if desired.

The post Braised Garbanzo and Tomatoes 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.

Cranberry Barbecue Beans

Amanda Ladner — Mon, 19 Apr 2021 23:09:22 +0000

Ingredients:

1 (1-pound) package Camellia Brand Navy Beans
8 ounces thick cut bacon, chopped (6 slices)
1 1/2 cups chopped sweet onion
1 cup fresh or frozen cranberries, thawed
1 cup ketchup
1 cup barbecue sauce
1/2 cup cane syrup
1/2 cup yellow mustard
2 tablespoons chopped fresh thyme
2 cups chicken broth

Directions:

In a large bowl, add beans and water to cover by 3 inches. Cover and let soak overnight.
Drain beans and rinse.
In a large Dutch oven, add beans and water to cover by 2 inches. Bring to a boil over high heat. Cook until beans are tender, about 1 hour. Drain, discarding liquid.
In same Dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is beginning to render, about 5 minutes. Add onion; cook, stirring frequently, until onion is tender and starting to brown at edges, 5 to 7 minutes. Add beans and cranberries; cook, stirring constantly, for 2 minutes.
Add ketchup, barbecue sauce, cane syrup, mustard, and thyme. Cook for 2 minutes. Add chicken broth; bring to a boil. Reduce heat to medium-low. Cook, uncovered, until sauce is thick, 45 to 60 minutes.

The post Cranberry Barbecue Beans first appeared on Camellia Brand.

Red Kidney Rajma

user-submission — Tue, 12 Jan 2021 17:50:23 +0000

Ingredients:

1 1/2 cups Camellia Brand Red Kidney Beans, rinsed and drained (no soaking required)
3 cups water
1 medium onion, chopped
1 cup coarsely chopped tomato
2 pitted whole dates
5 cloves garlic, chopped
1 tablespoon ground coriander
1 teaspoon salt (kosher or sea salt)
1 (1 inch) knob of ginger, minced or grated
2 teaspoons cumin
1 teaspoon tumeric
1 teaspoon garam masala
1 serrano or jalapeno peper, whole optional
1/2 cup honey cream (or a non dairy option such as coconut cream)
1 lime, juiced
1/4 cup chopped cilantro
Hot cooked rice, for serving
Pita or naan bread, for serving

Directions:

In a pressure cooker, add beans, water, onion, tomato, dates, garlic, coriander, salt, ginger, cumin, turmeric, garam masala and whole pepper and stir well.
Set to high pressure for 45 minutes (or use the BEANS setting if available) and press START.
After cooking, allow cooker to remain sealed until pressure comes down naturally.
Carefully remove lid and remove the pepper, if using.  Stir in the cream, lime juice and cilantro. Turn on the KEEP WARM setting for 10 minutes, then stir well. For a thicker dal, turn on the SIMMER or SAUTE feature and heat until desired thickness is reached. For a creamier consistency, mash some beans with a spoon against the side of the pot.
Serve over cooked rice with pita or naan.

Cooking Tips:

Leave out the pepper if you don’t want any extra heat. It’s just floating in there and is removed after the cook time, so it doesn’t really make it fiery.
I mentioned Camellia red beans because they’re the perfect bean. Camellia beans are rated higher than the top governmental standard for beans. The growers set aside the best beans for Camellia. I’ve eaten them all my life and they are always creamy, never old and hard. You almost don’t even have to rinse them they’re so clean. I have never found a rock or stone in any Camellia brand beans. So just saying, if you can find them at your local store, buy them.

Jaxx Drinkwater, The Bearded Hiker, is a native of the Gulf Coast. He spends his time laying on the sands of the coast beaches, traipsing through wooded trails and creating delicious recipes on YouTube, jaxx drinkwater, and his blog, thebeardedhiker.com

The post Red Kidney Rajma first appeared on Camellia Brand.

Red Beans with Smoked Turkey Legs

user-submission — Fri, 01 Jan 2021 16:13:28 +0000

Ingredients:

1 tablespoon vegetable oil
11 ounces smoked ham hock
6 ounces smoked pig tail
3/4 pound andouille sausage, cut in 1/4 inch rounds
4 ounces chopped tasso, or other seasoned meat
2 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
3/4 cup finely chopped celery
2 tablespoon unsalted butter
4 cloves garlic, minced, about 2 tablespoons
3 springs fresh thyme, leaves removed from stems, about 1 teaspoon
1 tablespoon chopped flat leaf parsley
1 (1-pound) package Camellia Red Kidney Beans, soaked overnight
2 smoked turkey legs, about 3 pounds (or wings)
9-10 cups unsalted pork or chicken stock
1 tablespoon can vinegar
1 tablespoon Louisiana-style hot sauce
Salt, to taste
Chives or scallions, sliced, for garnish
Cooked Louisiana long grain white rice, for serving
Cornbread muffins, for serving

Directions:

In a Dutch oven or other large pot, heat the vegetable oil over medium-high heat.
When the oil begins to shimmer, add the ham hock and pig tail. Sear them for a minute on each side (turn over with tongs), then remove to a bowl and set aside.
Reduce heat to low and add andouille sausage and tasso to pot. Cook on low heat for 10 minutes, stirring occasionally with a wooden spoon, to render the fat out of the meat.
Increase heat back to medium high; continue to cook and stir the andouille and tasso until lightly browned, about 6 minutes. Remove from the pot with a skimmer or slotted spoon and transfer to a bowl; set aside.
Set the heat to medium and add the onion, bell pepper, celery and unsalted butter into the pot. Cook and stir, scraping up and stirring in the fond (the browned, crispy residue that forms in the pot from cooking the meats). Cook the vegetables until they become darker and translucent, about 7 minutes.
Add the garlic, thyme, parsley and bay leaves; cook and stir for 30 seconds.
Add the soaked (and drained) beans to the pot and stir until everything is incorporated, about 1 minute.
Add the andouille, tasso, ham hock and pig tail to the pot and stir for 3 minutes. Add the 2 turkey legs.
Add the stock and set heat to high. Bring the beans to a boil for 10 minutes, then reduce heat to low, cover the pot and simmer for 2 hours or until the beans are tender.
When the beans are fully cooked, remove ¼ of the beans into a mixing bowl and mash them with a potato masher until a thick paste forms.
Remove the ham hock, pig tail and turkey legs from the pot. Set the turkey legs aside (keep warm) to serve plated with beans later. Remove the small amounts of meat from the bones of the ham hock and pig tail and return the meat to the pot.
Return the mashed beans into the pot and stir well until fully incorporated.
Stir in the cane vinegar and hot sauce.
Continue to simmer uncovered until desired consistency is reached. For soupy beans, 1 hour of simmering should be enough. For thicker beans, simmer for at least 1 and a half hours.
Serve the beans over hot cooked rice, garnished with chopped chives or scallions, with turkey legs and cornbread muffins on the side.

The post Red Beans with Smoked Turkey Legs first appeared on Camellia Brand.

Potlikker Greens with Blackeye Peas

Amanda Ladner — Mon, 07 Dec 2020 17:19:25 +0000

Ingredients:

Blackeyed Peas:

1 (1 pound) package Camellia Blackeye Peas
1 tablespoon fresh oregano
Salt, for soaking and to taste

Potlikker Greens:

6 slices slab bacon, chopped
2 shallots, cut into half-moons
1 small red onion, diced
10 cloves garlic
1/4 cup apple cider vinegar
1 teaspoon balsamic vinegar
1 large bunch(or 2 smaller bunches) of greens (collards, turnips, mustard), about 1 ½ to 2 lbs, stems removed and diced, leaves cut into ribbons
2 tablespoons salt, plus more to taste
1/2 teaspoon brown sugar, plus more to taste
1 tablespoon cracked black peper
1 teaspoon hot sauce
2 cups blackeye pea broth
2 cups vegetable stock

For Serving:

Finely-grated parmesan
Extra hot sauce
Reserved slab bacon, chopped and cooked
Cornbread

Directions:

Make Blackeye Peas:

Place rinsed blackeye peas in a large bowl, cover with water (by at least 2 inches), stir in 1/2 teaspoon of salt and soak overnight in refrigerator.
The next day, add blackeye peas (plus their soaking liquid) to a medium-sized pot, adding extra water if necessary to ensure they are covered by at least an inch of water. Boil for 10 minutes.
Reduce heat, add oregano and ½ teaspoon salt, cover and simmer for 1 hour, adding hot water if needed to keep peas submerged.
After 1 hour, check to see if blackeye peas are tender and cooked through. If not, continue to cook in 5 minute increments, keeping a close eye.
Remove blackeye peas from heat. Strain through a colander, catching broth in a large bowl. You should have about 2 cups of blackeye pea broth. Set peas and broth aside.

Make Potlikker Greens:

In a large dutch oven or heavy-bottomed pot over medium heat, cook slab bacon until fat is rendering and bacon itself is browned, about 8 minutes. Remove bacon and set aside to use as garnish.
Add onion, shallots and garlic to the pot, cooking until the onion becomes translucent, about 5 minutes.
Add vinegars, hot sauce, salt, pepper and brown sugar, stirring until completely combined. Reduce to a simmer, then add blackeye broth and vegetable stock. (If you don’t quite have 2 cups of blackeye pea broth, add extra vegetable stock. If you have more than 2 cups of blackeye pea broth, reduce vegetable stock.)
Add greens to broth, gently stir, and cover the pot. Depending on the size of your cooking vessel, you might need to work in batches, allowing greens to cook down before adding more raw greens.
Cook for at least 50 minutes and up to 1½ hours, stirring occasionally.

Assemble:

Remove greens from heat and stir in the blackeye peas in amounts desired.
Serve warm, ladled into individual serving bowls and topped with reserved slab bacon, Parmesan cheese and extra hot sauce, if desired.
Serve hot, buttered cornbread on the side for dunking or crumbled on top.

The dish can be kept refrigerated for up to 3-5 days. The flavors will continue to marry, so it makes for great leftovers!

The post Potlikker Greens with Blackeye Peas first appeared on Camellia Brand.

Red Bean Huevos Rancheros

user-submission — Sat, 19 Sep 2020 13:19:12 +0000

Ingredients:

Creole Pico De Gallo
Refried Red Beans
3/4 cup red salsa, homemade or jarred
2 teaspoons canola oil, divided (or avocado, grapeseed, or vegetable oil)
2 eggs
2 corn tortillas
1/4 cup shredded Monterey Jack Cheese (optional)
Freshly ground black pepper

Directions:

Make Creole Pico de Gallo and Refried Red Beans. Set aside for later.
Warm salsa in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and reduce heat to low. (Or, heat salsa in microwave in 30 second intervals, stirring until warmed throughout.)
In a small skillet over medium heat, warm tortillas individually, flipping as necessary. Spread refried red beans mixture over tortillas, and put on individual plates. If using cheese, sprinkle over tortillas. Set aside.
To the same skillet over medium heat, add 1 teaspoon canola oil and warm till shimmering. Crack an egg into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set, and the yolk is cooked to your taste. Place fried egg on top of prepared tortilla, and repeat with the remaining egg and tortilla.
Spoon warmed salsa over eggs, avoiding the yolks. Use a slotted spoon or fork to do the same with the Pico de Gallo.
Add freshly ground black pepper and your choice of additional garnishes.
Serve immediately.

The post Red Bean Huevos Rancheros 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.

Seven Day Pickled Pork

Aimee Bussells — Mon, 10 Aug 2020 21:02:09 +0000

Ingredients:

1 (6 1/2 pound) pork shoulder roast
1/2 cup brown sugar
1/2 cup kosher salt
1 teaspoon cayenne pepper
3 cups apple cider vinegar
5 cups water
2 large onions, sliced
1 head garlic, separated, peeled & crushed
4 tablespoons mustard seed
4 bay leaves

Directions:

Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses.
Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece.
In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess.
Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.
Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.
Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least 1 week, turning each bag once daily.
Remove pork from brine; freeze or use within two weeks.

The post Seven Day Pickled Pork first appeared on Camellia Brand.

Instant Pot Southern Large Limas with Ham Hocks

Amanda Ladner — Tue, 04 Aug 2020 22:52:47 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Limas (large butter beans), rinsed and sorted
2 tablespoons olive oil
3 medium onions, chopped, about 3 cups
1 stalk celery, leaves removed, chopped, about 1/2 cup
6 cloves garlic, minced
1 large ham hock, meat scored
2 bay leaves
6 cups water
2 tablespoons hot sauce
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Chopped fresh parsley, for garnish
Cornbread, for serving

Directions:

Select SAUTE feature on Instant Pot. Add oil and heat until hot. Add onion and celery; cook, stirring frequently, until tender and lightly browned, 5 to 8 minutes. Add garlic and cook 1 minute more.
Stir in beans, ham hock, bay leaves and 6 cups water. Select CANCEL feature.
Cover, lock and seal lid. Select MANUAL feature. Pressure cook on HIGH for 25 minutes. Let pressure release naturally for 10 minutes. Using the handle of a wooden spoon or long tongs, carefully release remaining pressure. Uncover; select CANCEL feature.
Remove bay leaves. Remove ham hock and chop meat. Return chopped ham to Instant Pot. Stir in hot sauce, salt and pepper.
Garnish with parsley and serve with cornbread.

The post Instant Pot Southern Large Limas with Ham Hocks first appeared on Camellia Brand.

Slow Cooker Vegetarian Red Beans & Rice

Amanda Ladner — Tue, 04 Aug 2020 22:52:43 +0000

Ingredients:

2 (1-pound) packages Camellia Brand Red Kidneys, rinsed and sorted
2 medium onions, chopped, about 2 cups
2 small bell peppers, seeded and chopped, about 1 1/2 cups
3 stalks celery, leaves removed, chopped, about 1 1/2 cups
2 bay leaves
12 cups water
2 tablespoons olive oil
2 tablespoons Cajun seasoning
2 tablespoons hot sauce
Green onion, stalks only, thinly sliced, for garnish
Hot cooked rice and buttered French bread, for serving

Directions:

In a 7-quart slow cooker, combine beans, onion, bell pepper, celery and bay leaves. Stir in water and oil. Cover and cook on high until beans are tender, 3 to 4 hours.
Turn off heat, remove bay leaves and stir in Cajun seasoning and hot sauce. (Beans will thicken upon standing.)
Garnish with green onion and serve with rice and buttered French bread.

This Slow Cooker Red Beans and Rice 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.

The post Slow Cooker Vegetarian Red Beans & Rice first appeared on Camellia Brand.

Bourbon-Bacon Field Peas with Collards

Amanda Ladner — Tue, 04 Aug 2020 22:52:21 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas, rinsed and sorted
1 pound thick-cut bacon, chopped
1 large onion, chopped, about 1 1/2 cups
4 cloves garlic, minced
1 bay leaf
7 cups water
1 small bunch collard greens, stems removed, sliced, about 4 cups
¼ cup bourbon
1 teaspoon kosher salt
½ teaspoon ground black pepper
Crushed red pepper, for garnish
Fried chicken, for serving

Directions:

In a large Dutch oven, cook bacon over medium heat until crisp, about 20 minutes. Remove bacon using a slotted spoon and let drain on paper towels, reserving 4 tablespoons drippings in pan.
Add onion to drippings. Cook over medium heat, stirring frequently, until onion is tender and lightly browned, about 8 minutes. Add garlic; cook 1 minute more. Stir in field peas, bay leaf, water and bacon. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook, stirring occasionally, about 1 hour.
Stir in collard greens, bourbon, salt and pepper. Continue to cook, covered, stirring occasionally, until peas and collards are very tender, about 45 minutes more. Remove bay leaf.
Sprinkle with crushed red pepper and serve with fried chicken.

The post Bourbon-Bacon Field Peas with Collards first appeared on Camellia Brand.

Traditional Chickpea (Garbanzo) Aquafaba

Amanda Ladner — Mon, 20 Jul 2020 15:23:43 +0000

Ingredients:

1 (1-pound) package Camellia Garbanzo Beans
6 cups water, plus extra as needed

Directions:

Rinse beans thoroughly, then place in a clean, medium-size cooking pot. (Important: the pot must be free of any oil or oil residue, as oil will break down the aquafaba and render it useless.)
Cover beans with water and soak for at least 4 hours, but preferably overnight. (Add extra water if needed – just enough to keep beans covered while soaking.)
Transfer pot of soaked beans to stove and bring to a boil over high heat for 10 minutes, then cover and reduce to a low simmer, allowing beans to cook until tender, approximately 2 hours. (Beans should continue to be submerged; add small amount of water if necessary.)
Using a slotted spoon, remove beans from pot and allow remaining liquid (this is the aquafaba) to cool. You should have about 2 cups of aquafaba, with a viscosity (thickness) that is slightly looser than egg whites. If you have more than 2 cups and/or the liquid seems too thin, place the liquid back in the pot and boil over medium-high heat to reduce it to a consistency closer to egg whites, approximately 10-25 minutes (depending on the volume of liquid).
Allow aquafaba to cool before use. Cover and store in refrigerator for up to 7 days or freeze for up to a month.

For Whipped Aquafaba:

Allow aquafaba to cool completely in the refrigerator.
Add aquafaba and ¼ teaspoon cream of tartar to the bowl of a stand mixer.
Whip on high speed until you achieve desired stiffness of peaks, about 5 minutes for semi-soft peaks and 10-15 minutes for stiff peaks.
Whipped aquafaba can be covered and stored in refrigerator for up to 2 days but is best when used immediately.

Tips and Advice:

Always use an extra-clean, unoiled bowl and utensils for aquafaba recipes. Oils interact poorly with the aquafaba, particularly if you’ll be whipping it later on.
As a general rule, 3 tablespoons of aquafaba is equal to one whole egg, while 2 tablespoons is equal to one egg white.
Use an ice-cube tray to freeze individual servings of aquafaba for future use.
Do not ever salt or season your beans while cooking them for the aquafaba!
When making any kind of whipped aquafaba, cream of tartar helps to make stiffer peaks a greater possibility, so whether whipping chickpeas or black beans, cream of tartar is your friend!

The post Traditional Chickpea (Garbanzo) Aquafaba first appeared on Camellia Brand.

Any Bean Aquafaba

Heather Hampton — Mon, 20 Jul 2020 15:21:17 +0000

Ingredients:

1 (1-pound) package Camellia Cannellini Beans (or Camellia Large Limas, Navy Beans, Great Northerns or Black Beans)
6 cups water, plus extra as needed

Directions:

Rinse beans thoroughly, then place in a clean, medium-size cooking pot. (Important: the pot must be free of any oil or oil residue, as oil will break down the aquafaba and render it useless.)
Cover beans with water and soak for at least 4 hours, but preferably overnight. (Add extra water if needed – just enough to keep beans covered while soaking.)
Transfer pot of soaked beans to stove and bring to a boil over high heat for 10 minutes, then cover and reduce to a low simmer, allowing beans to cook until tender, approximately 2 hours. (Time can vary depending on type of bean; refer to package instructions.) Beans should continue to be submerged; add small amount of water if necessary.
Using a slotted spoon, remove cooked beans from pot and allow remaining liquid (this is the aquafaba) to cool. You should have about 2 cups of aquafaba, with a viscosity (thickness) that is slightly looser than egg whites. If you have more than 2 cups and/or the liquid seems too thin, place the liquid back in the pot and boil over medium-high heat to reduce it to a consistency closer to egg whites, approximately 10-25 minutes (depending on the volume of liquid).
Allow aquafaba to cool before use. Cover and store in refrigerator for up to 7 days or freeze for up to a month.

For Whipped Aquafaba:

Allow aquafaba to cool completely in the refrigerator.
Add aquafaba and ¼ teaspoon cream of tartar to the bowl of a stand mixer.
Whip on high speed until you achieve desired stiffness of peaks, about 5 minutes for semi-soft peaks and 10-15 minutes for stiff peaks.
Whipped aquafaba can be covered and stored in refrigerator for up to 2 days but is best when used immediately.

Tips and Advice:

Always use an extra-clean, unoiled bowl and utensils for aquafaba recipes. Oils interact poorly with the aquafaba, particularly if you’ll be whipping it later on
As a general rule, 3 tablespoons of aquafaba is equal to one whole egg, while 2 tablespoons is equal to one egg white.
Use an ice-cube tray to freeze individual servings of aquafaba for future use.
Do not ever salt or season your beans while cooking them for the aquafaba!
When making any kind of whipped aquafaba, cream of tartar helps to make stiffer peaks a greater possibility.

The post Any Bean Aquafaba first appeared on Camellia Brand.

Chocolate Zucchini Bread with Black Bean Aquafaba

Amanda Ladner — Mon, 20 Jul 2020 13:21:14 +0000

Ingredients:

1/2 cup (1 stick) unsalted butter, melted, plus more for greasing the pan.
1 1/2 cups coarsely grated zucchini
1 cup light brown sugar
1/4 cup sunflower oil
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 cup chopped pecans
1/2 teaspoon instant coffee granules
6 tablespoons (3/8 cup) whipped black bean aquafaba

Directions:

Preheat oven to 350 degrees. Grease a loaf pan with butter and set aside.
In a colander, allow grated zucchini to drain for 15 minutes. Pat dry to remove any excess moisture.
In a medium bowl, whisk together melted butter, brown sugar and oil until completely combined.
In a separate large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon allspice, pecans and coffee granules.
Fold the wet ingredients into the dry ingredients, working with about ⅓ at a time, until mixture is well combined.
Fold in whipped black bean aquafaba, followed by grated zucchini. Mix well until completely incorporated.
Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
Store in an airtight container for up to 5 days.

The post Chocolate Zucchini Bread with Black Bean Aquafaba first appeared on Camellia Brand.

Potato Salad with Chickpea Aquafaba Mayo

Amanda Ladner — Mon, 20 Jul 2020 13:15:16 +0000

Ingredients:

Aquafaba Mayonnaise:

3 tablespoons Traditional Chickpea (Garbanzo) Aquafaba or Any Bean Aquafaba (use a light-colored bean)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon black pepper
1/3 teaspoon sea salt
1 cup safflower oil

Potato Salad:

3/4 pound (about 5 or 6) small red potatoes
1 tablespoon rice wine vinegar (seasoned)
1/2 cup chickpea (garbanzo) aquafaba mayonnaise
3 tablespoons whole grain mustard
1/2 cup finely diced scallions or scapes
1/4 cup diced basil
1 hard-boiled egg , peeled and rough chopped (optional)
1 teaspoon Hungarian paprika, for garnish

Directions:

Make Aquafaba Mayonnaise:

Combine aquafaba, mustard, vinegar, pepper and salt in a small mason jar (or the jar that often comes with an immersion blender).
Add oil on top and allow to sit and separate for at least 2 minutes.
Using an immersion blender placed all the way down toward the bottom of the jar, blend for 25 seconds, or until you see the mayonnaise beginning to fluff up and form.
Slowly raise the immersion blender to the top of the jar until the mixture is consistent (like mayonnaise).
Turn off the immersion blender before removing it from the jar.

Make Potato Salad:

Clean and trim potatoes, keeping skins but removing any eyes. In a medium pot, place potatoes, cover with water, salt the water liberally and bring to a boil. Cook until fork-tender, about 15 minutes.
Remove potatoes from water and set aside to cool; drizzle them with vinegar.
Chop cooled potatoes into ¼-inch pieces.
Place potatoes, aquafaba mayo, mustard, scallions and basil in a medium bowl and mix until combined. Fold in chopped egg, if desired.
Garnish with paprika and serve immediately. (Potato salad can be covered and stored in refrigerator for up to 3 days.)

The post Potato Salad with Chickpea Aquafaba Mayo 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.

Simple Slow Cooker Blackeye Peas

Aimee Bussells — Sun, 10 May 2020 17:02:29 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
1 onion, diced
3 cloves garlic, minced
1 ham hock or a ½ pound diced ham
6 cups water or chicken broth
Salt, pepper and hot sauce to taste

Directions:

Rinse and sort peas.
Add peas, onion, garlic, ham hock or diced ham, and water or broth to slow cooker. Stir well and cover.
Cook on low for 5-6 hours or until peas are desired tenderness.
Season to taste.

The post Simple Slow Cooker Blackeye Peas first appeared on Camellia Brand.

Mosquito Supper Club Shrimp Jambalaya

user-submission — Wed, 22 Apr 2020 15:46:36 +0000

Ingredients:

½ cup canola oil
2½ pounds yellow onions, finely diced
1/3 cup finely diced celery
1/2 cup finely diced green bell pepper
3 bay leaves
2 pounds peeled and deveined medium shrimp
1 tablespoon kosher salt
1/4 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 tablespoon hot sauce (preferably Original Louisiana Hot Sauce)
4 cups medium-grain white rice
5 cups unsalted chicken stock (or unsalted shrimp stock or water)
1/4 cup finely chopped fresh flat-leaf parsley, for garnish
1/4 cup finely chopped green onions, for garnish

Directions:

Warm a heavy-bottomed 12-quart Dutch oven over medium heat for 3 minutes, then add oil and heat for 1 minute.
Add onions to pot and stir, stir, stir. This starts the very long process of browning the onions. Cook onions for 1 hour to 1 hour 30 minutes, depending on how hot your stove runs, watching them very closely and stirring every 2 minutes. If the onions start to stick too much, add a little bit of water or stock to loosen them, then stir to incorporate the browner onions and scrape up any stuck-on bits from the bottom of the pot. Stir, stir, stir. If you’re worried about burning, lower the heat. You really don’t want to walk away from the pot at any point. This is your time with your onions. All the other steps will be easy. Stir, stir, stir until the onions are deeply caramelized and resemble dark chocolate in color.
Place shrimp in a large bowl and season with salt, black pepper, cayenne and hot sauce. Set aside to marinate at room temperature.
Add celery, bell pepper and bay leaves to the pot and stir. Cover, reduce the heat to low, and cook for 15 minutes, stirring every 5 minutes.
Add rice to the pot and stir to combine with vegetables. Raise heat to medium and cook, uncovered, letting the flavors mingle and marry, for 5 minutes. Add shrimp and stir to incorporate them.
Add stock to the pot and bring to a boil, then reduce heat to low and simmer until the liquid has almost completely evaporated or looks like little puddles of water, 8 to 10 minutes. When you’re at the point of puddling – this is a judgment call based on temperature, pot size, and your stove – put the lid on the pot and reduce the heat to its lowest setting. (From here, the cooking time is going to be 45 minutes total, and you can’t remove the lid the entire time. This is a tough, long 45 minutes. But trust yourself. You’ll want to peek, but don’t.)
Set a timer for 20 minutes, keep the pot covered, and allow rice to cook. When timer goes off, turn off heat and let the jambalaya sit, covered, for another 25 minutes before you lift the lid. (You might want to make a note and place it near the stove: “Please do not lift the lid off the pot.” This lets everyone in your home know you did not stir onions for over an hour just to have someone uncover the pot and ruin your dish.)
After the 20 minutes of cooking and 25 minutes of sitting, uncover the pot and stir the jambalaya. (There may be a little burnt rice on the bottom – this is called the “grat” or “gratin.” It’s some folks’ favorite part of the jambalaya.)
Serve jambalaya garnished with parsley and green onions, with white beans alongside.

Chef’s Notes:

Bay leaves are seasoning and not meant to be eaten, but it makes for a beautiful, rustic presentation to leave them in the jambalaya; if you find a bay leaf in your plate of jambalaya, just set it on the side of your plate.
If you like, you can add meat to a jambalaya: salt pork, smoked sausage, or andouille. You can make jambalaya with oysters and crabmeat and crawfish. You can make a duck confit jambalaya; you can save leftover chicken and make a chicken-and-sausage jambalaya. Use this recipe as a base to create your own.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

The post Mosquito Supper Club Shrimp Jambalaya first appeared on Camellia Brand.

Pressure Cooker Red Beans with Tasso and Cajun Spice

Aimee Bussells — Tue, 21 Apr 2020 18:33:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
8 ounces smoked Cajun tasso, chopped
2 large onions, chopped
1 rib celery, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 teaspoons dried thyme
2 bay leaves
3 tablespoons olive oil
Cajun seasoning to taste
Water
Green onions, chopped (green and white parts)
Hot cooked rice
French bread
Hot sauce

Directions:

If using an Electric Pressure Cooker:

Rinse and remove any bruised, spotted or broken beans. Cover and soak beans in water for at least 4 hours or overnight.
Heat the oil in a large heavy pot for this step. Add the tasso and cook over medium-high heat, stirring to render as much fat as possible, about 5 minutes. When lightly browned, reserve the tasso in a small bowl and set aside. Add the onions to the pot and season with Cajun seasoning.
Reduce heat to medium and cook, stirring frequently, until well browned, about 15 minutes. Add the garlic and cook until fragrant, about 5 minutes; add the celery and the bell pepper and cook until translucent, about 5 minutes. Transfer the mixture from the pot to the pressure cooker.
Drain the water off the soaked red beans and add the beans to the pressure cooker. Add just enough fresh water to cover the beans. Rub the thyme between the palms of your hands as you add it to the pressure cooker. Add the bay leaves.
Lock the lid on the pressure cooker. Set it to high pressure according to manufacturer’s instructions and cook for 15 minutes.
Follow the manufacturer’s instructions for allowing the pressure to dissipate. When the pressure has dissipated, stir in the tasso, put the lid back on the cooker, and let stand for 5 minutes.
Serve the beans over rice and garnish with green onions. Pass the French bread and the hot sauce at the table.

If using a Stovetop Pressure Cooker:

Rinse and remove any bruised, spotted or broken beans. Cover and soak beans in water for at least 4 hours or overnight.
Heat the oil directly in the pressure cooker (keep the lid off pressure cooker until step 5). Add the tasso and cook over medium-high heat, stirring to render as much fat as possible, about 5 minutes. When lightly browned, reserve the tasso in a small bowl and set aside. Add the onions to the pot and season with Cajun seasoning.
Reduce heat to medium and cook, stirring frequently, until well browned, about 15 minutes. Add the garlic and cook until fragrant, about 5 minutes; add the celery and the bell pepper and cook until translucent, about 5 minutes. Place pressure cooker directly on the stove.
Drain the water off the soaked red beans and add the beans to the pressure cooker. Add just enough fresh water to cover the beans. Rub the thyme between the palms of your hands as you add it to the pressure cooker. Add the bay leaves.
Lock the lid on the pressure cooker. Turn the heat to high and put the nozzle cover atop the nozzle. When cooker comes to full pressure (the nozzle cover will begin to rattle), reduce the heat to low and set a timer for 15 minutes.
Allow the cooker to stand off of the heat for 5 minutes, then carefully dissipate the steam manually using long tongs to gently release the pressure away from you. When the pressure has dissipated, stir in the tasso, put the lid back on the cooker, and let stand for 5 minutes.
Serve the beans over rice and garnish with green onions. Pass the French bread and the hot sauce at the table.

The post Pressure Cooker Red Beans with Tasso and Cajun Spice first appeared on Camellia Brand.

Mosquito Supper Club White Beans

Heather Hampton — Wed, 15 Apr 2020 22:38:41 +0000

Ingredients:

2 tablespoons canola oil
1/2 pound salt pork, diced small
1 large onion, diced
1 celery stalk, diced
1 bay leaf
1 (1-pound) package Camellia Brand Navy Beans
3 1/2 quarts water
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
Cooked rice
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
2 tablespoons finely chopped green onion, for garnish

Directions:

Warm a heavy-bottomed 12-quart pot over medium heat for 2 minutes, then add oil and heat for 30 seconds.
Add salt pork and cook, turning as needed to brown all sides, about 12 minutes.
Add onion, celery and bay leaf; stir to combine.
Add beans and water; cover and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook, uncovered, stirring often, until most of the water has boiled off or been absorbed and the beans are tender, 50-60 minutes. (As the beans cool, they will absorb more liquid, so having some liquid left over is fine; you don’t want dry beans.)
Mash some of the beans against the inside of the pot and stir them into the liquid.
Season with salt, black pepper and cayenne.
Serve beans over rice, garnished with parsley and green onion.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

The post Mosquito Supper Club White Beans first appeared on Camellia Brand.

Pableaux’s Turkey Bone Gumbo

Heather Hampton — Tue, 07 Apr 2020 17:47:55 +0000

Ingredients:

Roasted Turkey Bone Broth

1 turkey carcass (bones, giblets and leftover skin from a roasted turkey)
3 ribs celery, cut into 4-inch pieces
2 medium onions, peeled and quartered
4 quarts water, or enough to cover carcass
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves

Turkey Bone Gumbo

3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 pound smoked sausage (such as andouille or kielbasa), chopped
3 quarts turkey broth
2 tablespoons chopped parsley
2 tablespoons chopped green onion
steamed white rice, for serving

Directions:

Make the Broth

Place turkey carcass in large stockpot. Add celery, onions, water, salt, peppercorns, and bay leaves.
Bring to a boil, reduce heat to medium and simmer, uncovered, for 2 to 4 hours (the longer the better).
Remove from heat and skim any fat that has risen to the surface.
Strain through a large colander into another pot.
Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
Use immediately or freeze in quart-size containers.
Makes about 2 to 3 quarts (or enough for 1 gumbo).

Make the Gumbo

Combine oil and flour in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven.
Cook over medium-low heat, stirring slowly and consistently for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Season onions, bell peppers, and celery with salt and cayenne and add them to the roux.
Cook and stir vegetables and roux over medium heat until vegetables are soft, about 5 minutes.
Add sausage and cook, stirring often, for 5 to 7 minutes.
Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
Add reserved turkey meat and simmer for 30 minutes.
Add parsley and green onions.
To serve, ladle into soup bowls over steamed white rice.

The post Pableaux’s Turkey Bone Gumbo 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.

Pantry Red Beans & Rice

Julie Koppman — Thu, 26 Mar 2020 21:12:20 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon onion powder or dried minced onion
3 teaspoons garlic powder or dried minced garlic
2 bay leaves
2 teaspoons dried thyme
6 cups chicken broth, or 6 cups boiling water blended with 6 bouillon cubes
1 tablespoon smoked paprika
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
1-3 tablespoons oil
Hot cooked rice

Directions:

Rinse and sort beans.
Add first 7 ingredients to the Instant Pot, and stir well. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid.
Add oil, stir well, and mash some beans against the side of the pot. This will help make the beans creamy.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.
* If there’s too much liquid left in the pot after cooking, turn on Sauté mode and simmer for a few minutes so that excess liquid evaporates.

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

Zydeco Chop Chop Red Beans & Rice

Heather Hampton — Tue, 24 Mar 2020 15:21:06 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 cup Zydeco Chop Chop, rehydrated with olive oil or water, divided
1/4 stick butter
8-10 cups water
1 pound smoked sausage, sliced
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort beans; soak beans if desired.
In a large heavy pot, melt 1/4 stick butter over medium heat. Set aside 3 tablespoons of the Zydeco Chop Chop and add remainder to pot. Sautè for 30-45 seconds.
Add beans and water.
Bring to a rolling boil for 30 minutes, stirring every 10 minutes.
Reduce heat and simmer, stirring occasionally, until beans are desired tenderness, about 1-2 hours.
Add salt, pepper and Cajun seasoning to taste.
In a separate pan, cook sliced sausage for 5 minutes. Add 3 tablespoons rehydrated Zydeco Chop Chop in the last minute of cooking.
Add cooked sausage to the red beans.
Serve over hot cooked rice.

The post Zydeco Chop Chop Red Beans & Rice 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.

Instant Pot White Bean Chili

Aimee Bussells — Tue, 10 Mar 2020 17:08:34 +0000

Ingredients:

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 (4.5-ounce) can chopped green chiles
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
½ teaspoon Kosher salt
1 (1-pound) package Camellia Brand Great Northern Beans
6 cups chicken broth
1 pound boneless, skinless chicken thighs
1 ½ cups frozen corn kernels
Salt and pepper to taste
Optional toppings: chopped fresh cilantro, green onions, avocado and shredded cheddar cheese

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil. Add chopped onion and sauté till soft. Stir in garlic, green chiles, cumin, smoked paprika, and chipotle chili powder.
Add beans, broth, and chicken. 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 40 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for at least 20 minutes. Then, carefully turn the valve to venting.
Remove lid. Stir well and remove any large chunks of chicken. Shred chicken and add back into the pot.
Stir in frozen corn. Add salt and pepper to taste.
Serve hot with optional toppings.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.

The post Instant Pot White Bean Chili 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.

Crowder Peas with Smoked Pork Sausage & Green Onions

user-submission — Thu, 27 Feb 2020 19:32:09 +0000

Ingredients:

1 pound smoked pork sausage, chopped
1 clove garlic, chopped
3 stalks celery, chopped
2 jalapeño peppers, chopped
1 pound Camellia Brand Crowder Peas, washed and sorted
3 quarts pork bone broth or stock
1 bunch green onions, chopped
Salt and pepper to taste
Hot cooked rice

Directions:

In large kettle on medium heat, brown sausage; set aside and drain excess grease
Add garlic, celery and chile peppers and sauté until fragrant and soft
Add pork stock and Crowder Peas
Bring to boil
Reduce to simmer and cook one hour
Add chopped green onions and continue simmering until peas are tender
Season with salt and pepper to taste
Serve with hot cooked rice

Cooking notes
• Buy the best pork sausage you can lay your hands on, splurge a little
• Camellia is the finest pea on the market
• How to make pork stock
• Add a little cayenne powder if you want to ratchet up the heat a little
• Don’t like brown crowders? Use a favored bean; this recipe would translate well to a variety of beans

This recipe hails from R.L. Reeves, Jr., a Texas photographer and writer who is living and documenting life in the 9th Ward of New Orleans. His recipe and cooking notes are from his food and culture blog, scrumptiouschef.com

The post Crowder Peas with Smoked Pork Sausage & Green Onions first appeared on Camellia Brand.

Dump and Go: Slow Cooker Red Beans & Rice

Aimee Bussells — Fri, 10 Jan 2020 18:01:48 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound Andouille or smoked sausage, sliced or 1 large ham hock
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6-7 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put beans, sausage or ham hock, trinity, garlic powder and water in the slow cooker. Stir well and cover.
Cook on low heat for 8 hours.
When beans are tender, use a spoon or potato masher to mash beans to desired creamy consistency. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

The post Dump and Go: Slow Cooker Red Beans & Rice first appeared on Camellia Brand.

Creole-Style Pork & Red Bean Chili

Amanda Ladner — Tue, 07 Jan 2020 15:35:26 +0000

Ingredients:

1 teaspoon vegetable oil
2 pounds chaurice sausage (or other spicy pork sausage, like chorizo), removed from casing (or for a milder flavor, use 1 pound chaurice and 1 pound pork tenderloin, diced)
2 cups finely diced yellow onion
1 cup diced celery
1 cup finely diced green bell pepper
3 cups cooked Camellia Brand Red Kidney Beans
2 teaspoons dried thyme leaves
3 (14.5 ounce) cans fire-roasted diced tomatoes
4 large cloves garlic, minced
1 to 2 tablespoons Chef Paul Prudhomme’s Pork & Veal Magic
1/4 cup tomato paste
2 cups thinly sliced green onion tops
Kosher salt, to taste
Fresh thyme leaves, for garnish

Directions:

Heat oil in a large Dutch oven set at medium-high. Add the chaurice sausage, and, using a wooden spoon, break up the sausage into bite-sized chunks. Stir and cook until the sausage is fully opaque, about 8 minutes. (If also using pork tenderloin, do not add yet.)
Add onion and cook until translucent, about 6 minutes.
Add celery and bell pepper and cook until soft, about 5 minutes.
Add Camellia Brand Red Kidney Beans, dried thyme, tomatoes, garlic, and Pork & Veal Magic®. (If using diced pork tenderloin, add it at this time.) Bring to a boil, cover, reduce heat to medium-low and cook until slightly thickened, about 30 minutes, stirring occasionally.
Add tomato paste and stir until thoroughly combined, taking care not to break up the beans
Bring chili to a boil, stir in green onions and add Kosher salt to taste. Cover, remove from heat and let stand for 20 minutes before serving.
Garnish individual bowls of chili with fresh thyme leaves.

Note: On a spiciness scale of 1 (mild) to 5 (hot), this chili is a 3 with chaurice only or a 2 with pork tenderloin and chaurice combined.

The post Creole-Style Pork & Red Bean Chili first appeared on Camellia Brand.

Hearty Louisiana-Style Vegan Gumbo

Amanda Ladner — Tue, 07 Jan 2020 15:34:54 +0000

Ingredients:

1 cup vegetable oil
1 1/2 cups all-purpose flour
2 cups finely diced onions
1 cup finely diced celery
1 cup finely diced green bell pepper
4 cups vegetable stock
4 large cloves garlic, minced
1 (14.5-ounce) can diced fire-roasted tomatoes, with liquid
2 tsp dried thyme
2 cups cooked Camellia Brand Red Kidney Beans (or an assortment of Camellia Beans and Blackeye Peas)
2 cups fresh or frozen okra, cut into rounds
1/3 bunch fresh collard greems, washed and cut into thin ribbons to make 2 cups
1 tsp Creole seasoning (such as Tony Chachere’s)
2 Tbsp pimenton de la vera (smoked paprika)
1 cup thinly sliced scallions, green parts only
5 cups hot cooked rice

Louisiana style hot sauce, optional

Directions:

Heat vegetable stock to a rolling simmer, cover and set aside. Set out onions, celery and green bell pepper to allow them to reach room temperature.
Make a roux: Heat oil in a large cast-iron pot or Dutch oven over medium-low heat until it reaches the smoking stage. If the oil sizzles when a drop of water is added, it is hot enough.
Place flour into a sifter and sift into the hot oil, whisking constantly, until the flour is completely dissolved into the oil and the mixture becomes the consistency of cake batter. Switch from the whisk to a flat-edged wooden roux spoon. Stir constantly. The roux will begin to thicken slightly and darken. Keep stirring constantly until mixture is a deep, dark brown color, about 20 minutes. (If roux burns, discard and start over.)
Add room-temperature onions; stir and cook until the onions soften, turn translucent, and start to caramelize, about 5 minutes.
Add room-temperature celery and bell pepper, increase the heat to medium and cook until soft, about 5 minutes.
Add hot vegetable stock, stirring to combine; increase heat to medium-high and bring to a boil.
Add garlic, tomatoes, thyme, beans, okra, collard greens, Creole seasoning, and pimenton de la vera. Bring to a boil. Cover, reduce heat to medium-low and cook until thickened and the vegetables are soft, about 30 minutes.
Remove the Dutch oven from heat and add green onions. Cover and let stand for 10 minutes.
Serve over hot cooked rice; season to taste with Louisiana-style hot sauce.

The post Hearty Louisiana-Style Vegan Gumbo first appeared on Camellia Brand.

Soup Beans

Aimee Bussells — Wed, 01 Jan 2020 18:11:29 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
5 slices bacon, roughly chopped
1 small yellow onion
½ cup chopped carrot
½ cup chopped celery
5 cloves garlic, minced
8-10 cups water or broth
1 bay leaf
Hot sauce to taste
Salt to taste
Pepper to taste

Directions:

Rinse and sort beans.
In a large heavy pot, cook bacon over medium heat until crispy. Remove bacon to a paper-towel lined plate.
To bacon drippings in pot, add onion, carrot and celery. Stir and cook about 5 minutes, till vegetables are soft. Add garlic, and cook another 1 minute.
Add beans, water or broth, and bay leaf to pot. Bring to a boil then reduce heat and simmer, partially covering the pot for 2 hours, or until beans are soft. Add more water or broth as needed.
When beans are tender, remove bay leaf. Add hot sauce, salt and pepper to taste.
Serve topped with crumbled bacon.

The post Soup Beans first appeared on Camellia Brand.

Buster Holmes’ Red Beans & Rice

Heather Hampton — Fri, 20 Dec 2019 18:50:04 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
water
1 onion, chopped
1/2 green bell pepper, chopped
1 pound smoked ham hock
2 cloves garlic, minced
1/2 stick butter
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice
Louisiana hot sauce
French bread and butter

Directions:

Pick through beans and remove any rocks. Wash beans and cover with water by a good three inches.
Let soak overnight, adding more water to keep the beans covered. (Or choose your preferred soaking method.)
Rinse, change to fresh water, and stir in onion, bell pepper, ham hock and garlic.
Cook on slow fire, in a heavy bottomed pot, until done (about 2 hours).
Add salt, pepper, seasoning and butter and cook 5 minutes.
Serve over rice with Louisiana hot sauce, French bread and butter.

Recipe based on Buster’s original Red Beans recipe found in The Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin’ from Pelican Press. Used with permission of the publisher, Pelican Publishing Company, Inc. Photo courtesy of Philip M. Denman

The post Buster Holmes’ Red Beans & Rice first appeared on Camellia Brand.

Simple Southern Lima Beans

Aimee Bussells — Tue, 10 Dec 2019 18:04:40 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
5 slices bacon, roughly chopped
1 large onion, chopped
1 ham hock or ½ pound seasoning meat, optional
8-10 cups water or chicken broth
Salt and pepper to taste

Directions:

Rinse and sort large lima beans.
In a large Dutch oven over medium heat, cook bacon until crisp.
Add chopped onion to bacon grease in the pot, and cook until soft, about 5 minutes.
Add the beans, ham hock or seasoning meat, and enough water or broth to cover the beans.
Bring to a boil, and then reduce heat and simmer for 2-3 hours, stirring occasionally, until beans are tender. Keep beans covered while cooking, by adding more liquid as necessary.
If using ham hock, remove from pot. If desired, chop or shred ham, discarding skin, bones and cartilage, and stir ham back into beans.
Season to taste and serve hot.

The post Simple Southern Lima Beans first appeared on Camellia Brand.

Easy Red Beans & Rice Stovetop

Aimee Bussells — Tue, 10 Dec 2019 18:00:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon oil
1 pound Andouille or smoked sausage, sliced or 1 pound chopped ham
2 cups pre-chopped trinity (onions, celery, and bell pepper)
2 teaspoons garlic powder or a few cloves garlic, minced
6-8 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
To a large pot, add oil and brown sausage or ham for a few minutes over medium heat.
Add pre-chopped trinity and garlic to pot. Cook until the vegetables are soft and translucent, about 5 minutes, stirring occasionally.
Add beans and water or broth to pot and stir well. Bring to a boil, then reduce heat to a simmer. Partially cover pot, and simmer for 1-2 hours, stirring occasionally until beans are soft. Mash beans against the side of the pot for a creamier consistency.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

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

Easy Instant Pot Red Beans & Rice

Aimee Bussells — Tue, 10 Dec 2019 17:54:03 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 smoked ham hock or ½ pound chopped ham or your favorite seasoning meat
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put the beans, ham hock or seasoning meat, pre-chopped trinity, garlic powder, and water or broth in the Instant Pot. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning to taste.
Serve over hot cooked rice.

The post Easy Instant Pot Red Beans & Rice first appeared on Camellia Brand.

Chef Jenn’s Smoky Field Peas with Brown Butter Onions & Rice

user-submission — Mon, 25 Nov 2019 16:31:22 +0000

Ingredients:

FIELD PEAS

1 (1-pound) package Camellia Brand Field Peas
1 tablespoon olive oil
8 ounces smoked slab bacon, cut into 1/2-inch cubes
1 large onion, chopped
3 large cloves of garlic, roughly chopped
2 1/2 quarts vegetable stock
2-3 heaping tablespoons Deep South SeasonAll Salt
4 cups cooked white rice
2 cups Brown Butter Onions, for garnish (recipe follows)
1/4 cup chopped chives (or green onions)
Hot cooked white rice, for serving

BROWN BUTTER ONIONS

8 large yellow onions, sliced thin
8 tablespoons unsalted butter
2 tablespoons olive oil (or vegetable oil)
2 teaspoons salt

Directions:

Rinse and sort field peas; set aside.
Place oil, cubed bacon, onion and garlic into a large stock pot over medium heat.
Cook until bacon is crisp and onion and garlic are soft and lightly browned, stirring occasionally.
Remove bacon mixture from pot and set aside.
Add field peas, vegetable stock and Deep South SeasonAll Salt to the pot; mix to combine. Increase heat to medium-high and bring to a boil for 10 minutes.
Reduce heat to medium-low, cover and simmer for an hour.
While field peas are simmering, make Brown Butter Onions: Melt butter in a large, heavy bottomed sauté pan over medium-low heat. Add oil and sliced onions. Stir to coat, spreading onions evenly in pan. Sprinkle with salt and cook for 30 minutes, stirring occasionally. Reduce heat to low and cook an additional 30-45 minutes or until butter and onions are golden brown.
Return bacon mixture and any drippings back into the pot of field peas.
Simmer an additional 30 minutes or until the field peas are soft.
Adjust to taste with additional Deep South SeasonAll Salt.
Garnish with Brown Butter Onions and chopped chives and serve over hot rice.

The post Chef Jenn’s Smoky Field Peas with Brown Butter Onions & Rice first appeared on Camellia Brand.

Chef Jenn’s ‘Baby It’s Cold Outside’ Chili

user-submission — Tue, 19 Nov 2019 14:57:49 +0000

Ingredients:

1 pound lean ground beef
1 small onion, diced fine
3-4 heaping tablespoons Baby It’s Cold Outside Chili Seasoning
2 cups diced tomatoes
2 cups canned tomato sauce
2 cups cooked Camellia Brand Red Kidney Beans
2 cups beef or vegetable stock

Directions:

Brown ground beef in a medium sized stockpot, over medium heat; stirring frequently.
Add the onion and cook until soft, about 4-5 minutes.
Stir in Baby It’s Cold Outside Chili Seasoning and cook another 5 minutes. Add the remaining ingredients, bring to a boil and reduce heat to low.
Cover and simmer for 30 minutes.
Adjust to taste with additional Baby It’s Cold Outside Chili Seasoning, as needed.
Enjoy!

The post Chef Jenn’s ‘Baby It’s Cold Outside’ Chili first appeared on Camellia Brand.

Caribbean Style Small Red Beans & Rice

Heather Hampton — Tue, 05 Nov 2019 22:00:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Small Red Beans
1 tablespoon coconut oil (or vegetable oil)
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeño pepper, seeded and diced
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 teaspoons smoked paprika
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 cup chopped cilantro
1 large bell pepper, chopped
2-3 medium potatoes, cut into bite-size chunks, about 2 cups
Hot sauce, to taste
Salt, to taste
3-4 cups hot cooked rice
Chopped cilantro, for garnish

Directions:

Rinse and sort beans; soak if desired (soaking Small Red Beans is optional).
In a Dutch oven or soup pot, heat oil and add onion, garlic, and jalapeño; cook and stir over medium heat until onion is soft and translucent, about 5 minutes.
Increase to high heat, add broth and beans and bring to a boil for 10 minutes.
Reduce heat and simmer, stirring occasionally, for 1 hour or until beans are tender. Add water or broth if needed to keep beans covered while cooking.
Add remaining ingredients and continue simmering on low heat, stirring occasionally, until potatoes are tender, about 20-30 minutes. For extra creamy beans, smash a few spoonfuls of beans against the inside of the pot.
Season to taste with hot sauce and salt.
Serve with hot cooked rice; garnish with chopped cilantro.

The post Caribbean Style Small Red Beans & Rice first appeared on Camellia Brand.

Grilled Corn, Shrimp and Pink Bean Salad

user-submission — Sat, 08 Jun 2019 21:18:17 +0000

Ingredients:

Shrimp

2 pounds large wild-caught shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic, minced
1/4 cup vegetable oil

Vinaigrette

1/2 cup fresh lime juice, about 6 limes
2 teaspoons ground cumin
1 teaspoon mild chili powder
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoons fresh ground pepper
1/4 cup extra virgin olive oil
1 tablespoon local honey, optional

Salad

6 ears of corn, husks and silks removed
2 tablespoons vegetable oil, for brushing the corn
2 cups Camellia Brand Pink Beans, cooked and chilled
2 cups grape tomatoes, cut in half
1 small red onion, sliced thing, about 1/2 cup
1/4 cup fresh cilantro leaves
1/4 cup flat-leaf parsley leaves

Directions:

Heat grill to 400° F.
In a small bowl, combine the shrimp, salt, pepper, garlic and vegetable oil; set aside.
In another small bowl, whisk together the lime juice, ground cumin, chili powder, paprika, salt and pepper. Pour in the olive oil in a slow, steady stream, whisking constantly. Adjust vinaigrette to taste and set aside.
Brush the ears of corn with vegetable oil. Place on the grill and cook until lightly charred, about 10 minutes. (Turn the corn often for even cooking.) Remove corn from the grill and allow to cool.
Place the shrimp on the hot grill. Cook until the shrimp are bright pink, about 3 minutes each side. Remove from the grill, loosely cover with aluminum foil and set aside.
Stand one ear of corn in a shallow bowl. Firmly holding the ear of corn at the top of the cobb, carefully cut down the corn cob with a sharp knife to remove the corn kernels. Repeat with remaining ears of corn.
Stir the beans, tomatoes, onion, cilantro and parsley into the bowl of corn and drizzle with the vinaigrette. Toss to evenly coat the vegetables.
Add salt and pepper to taste.
Transfer the corn salad to a serving platter and top with the grilled shrimp. Serve chilled or at room temperature.

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and Georgia Grown Executive Chef for the Georgia 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 Grilled Corn, Shrimp and Pink Bean Salad first appeared on Camellia Brand.

Mosquito Supper Club Monday’s Red Beans

Heather Hampton — Wed, 22 May 2019 15:47:12 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons canola oil
1/2 pound salt pork, diced small
1 (1/2 pound) pork shank
3 yellow onions, finely diced
6 garlic cloves, finely chopped
3 bay leaves
3 1/2 quarts water
1 teaspoon kosher salt, plus more as needed
1 teaspoon cracked black pepper, plus more as needed
1 teaspoon cayenne pepper, plus more as needed
1 tablespoon hot sauce (preferably Orignal Louisiana Hot Sauce), plus more as needed
Cooked rice, for serving
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
2 tablespoons finely chopped green onion, for garnish

Directions:

Warm a heavy-bottomed pot over medium heat for 2 minutes, then add oil and heat for 30 seconds.
Add salt pork and cook, turning as needed to brown all sides, about 12 minutes.
Add onion, celery and bay leaf; stir to combine.
Add beans and water; cover and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook, uncovered, stirring often, until most of the water has boiled off or been absorbed and the beans are tender, 50-60 minutes. (As the beans cool, they will absorb more liquid, so having some liquid left over is fine; you don’t want dry beans.)
Mash some of the beans against the inside of the pot and stir them into the liquid.
Season with salt, black pepper and cayenne.
Serve beans over rice, garnished with parsley and green onion.

Chef Melissa’s Notes:

You can make this recipe simple, or easily customize it. Lots of folks simmer their red beans with smoked sausage, a ham hock, or bacon. Choose one protein or a combination for extra flavor, or make your beans vegetarian by adding a chopped bell pepper or a couple of stalks of celery. With or without meat, beans can be enhanced with a handful of herbs, such as thyme, sage, savory, basil or marjoram, or whatever you find or forage.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

The post Mosquito Supper Club Monday’s Red Beans first appeared on Camellia Brand.

Camellia’s Classic Small Red Beans & Rice

Heather Hampton — Fri, 12 Apr 2019 20:04:49 +0000

Ingredients:

1 pound Camellia Brand Small Red Beans
8-10 cups water
1/2 teaspoon salt
1 clove garlic, diced
1 small white onion, diced
1/2 cup cooked, diced bacon and/or ham (optional)
Hot cooked rice

Directions:

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

Variations:

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

The post Camellia’s Classic Small Red Beans & Rice first appeared on Camellia Brand.

Emily’s Red Beans and Rice

user-submission — Thu, 11 Apr 2019 13:56:26 +0000

Ingredients:

EMILY’S RED BEANS

1/4 pound bacon, roughly chopped
1/4 cup extra-virgin olive oil
1 medium-size yellow onion, diced
1 medium-size green bell pepper, diced
2 celery stalks, diced
1 bay leaf
1 tablespoon sweet paprika
1 tablespoon hot sauce (such as Tabasco), plus more for serving
1 1/2 pound dried red kidney beans (soaked overnight)
1 large smoked ham hock (about 12 1/2 ounces)
2 quarts chicken stock
1 tablespoon plus 1 teaspoon kosher salt
2 tablespoons granulated sugar
1 bunch scallions, green parts only, sliced

EMILY’S RICE

1/2 cup canola oil
1 large yellow onion, diced
1/4 cup unsalted butter, softened
1 bay leaf
2 teaspoons kosher salt
2 cups uncooked jasmine rice
3 cups chicken broth or water

Directions:

Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent but not too broken down, 3 to 5 minutes. Add bay leaf, paprika, and hot sauce.
Drain, rinse, and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a boil, skimming off and discarding foam from surface. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Remove ham hock about the last hour of cooking, and cut meat from bone. Chop ham meat, and add to beans, stirring to further break beans apart. (Check beans periodically to ensure they aren’t boiling and sticking to the bottom of the pot.)
Remove and discard bay leaf. Stir in salt, sugar, and, if desired, more hot sauce just before serving. Serve beans over Emily’s Rice. Garnish with scallions, if desired.
For Emily’s Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.
Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.

The post Emily’s Red Beans and Rice first appeared on Camellia Brand.

Instant Pot Butter Beans & Hog Jowls

user-submission — Mon, 01 Apr 2019 21:05:52 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1 ham bone
1 (4-ounce) hog jowl, diced
1 yellow onion, chopped
2 cloves garlic, minced
1 dried red chili pepper
5 cups water
1 teaspoon salt, to taste
1/4 teaspoon freshly ground black pepper, to taste

Directions:

Rinse and sort beans.
Put the beans, ham bone, hog jowl, onion, garlic, dried red chili pepper and water in the Instant Pot. Stir. Twist to lock the lid, and turn the valve to sealing.
Use Manual mode to cook at high pressure for 30 minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. Salt and pepper to taste.
Serve hot.

Tips:

If after cooking, beans are soft but there’s too much liquid remaining, use Sauté mode and cook 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.

Note from the author:

Hog jowl comes from the cheek area of the hog and is usually found in the pork section of your grocery, next to the ham, or at a butcher shop. Although it tastes similar to bacon, it has a texture that remains firm during long cooking times. You can use it fresh, cured, or smoked to add richness and flavor to any pot of beans, peas, or greens.

The post Instant Pot Butter Beans & Hog Jowls 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.

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Instant Pot Refried Beans

Aimee Bussells — Mon, 01 Apr 2019 21:04:28 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
1 tablespoon olive oil
1 yellow onion, roughly chopped
1/2 jalapeño, seeded and chopped
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
6 cups water or no-sodium broth
Salt, pepper, and ground cumin to taste
Shredded Mexican-blend cheese (optional)

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add onion and jalapeño, and sauté for 1-2 minutes. Add garlic and sauté for 1 minute.
Add the beans, cumin, and water or broth to the Instant Pot. Stir well. Twist to lock the lid, and turn the valve to sealing.
Use Manual mode to cook at high pressure for 45 minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid and stir well. Add salt, pepper and additional cumin to taste.
Strain beans and reserve excess liquid. Mash or process the beans, adding the reserved liquid as needed to attain desired consistency.
Serve hot, topped with cheese.

Tips:

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.

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Instant Pot South-Louisiana Style White Beans & Rice

Aimee Bussells — Mon, 01 Apr 2019 21:04:10 +0000

Ingredients:

2 tablespoons olive oil, separated
1 pound smoked or Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 (1-pound) package Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
5 cups water
1/4 teaspoon cayenne
1 bay leaf
Salt & pepper, to taste
Creole seasoning, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
Hot cooked rice

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add 1 tablespoon oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add another tablespoon of oil to the Instant Pot. Add onions, bell pepper, celery, and garlic to pot. Sauté till soft and translucent.
Add cooked sausage back to the pot, along with the beans, water, cayenne, and bay leaf. Stir well.
Turn Sauté mode off. Cover, 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, pepper, and Cajun seasoning to taste.
Just before serving, remove bay leaf and stir in fresh parsley and green onions. Serve over hot cooked rice, with additional fresh parsley and green onions as garnish.

Tips:

If after cooking, beans are soft but have too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
Firm sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking. Then use Sauté mode, cooking for a few minutes more, so the flavors blend.
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 South-Louisiana Style White Beans & Rice first appeared on Camellia Brand.

The Best Meatless Blackeye Peas and Rice

user-submission — Thu, 28 Mar 2019 19:09:15 +0000

Ingredients:

1 lb dried Camellia Brand Blackeye Peas
8 cups vegetable stock or chicken stock
3 bay leaves
1 large onion, diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tsp ground thyme
1/2 tsp rubbed sage
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp white pepper
2 cups celery, diced
2 cups carrot, sliced into 1/2-inch rounds
salt to taste
pepper to taste
creole seasoning to taste
2 tsp Balsamic vinegar
2 tbsp hot sauce
green onions, chopped, for garnishment

Directions:

Rinse and sort peas; place them in a large bowl or pot, cover, and let soak overnight.
Drain and rinse off the peas. Pour the vegetable stock into a large pot along with the peas and bay leaf; bring the pot to a boil over MEDIUM heat then reduce the heat to allow the pot to simmer.
While the peas are simmering, in a large skillet, saute the onions, green bell peppers, cloves of garlic until the onions are transparent and the peppers have softened; about 10 minutes.
Add the celery and carrots to the skillet along with the thyme, sage, black pepper, cayenne pepper, and white pepper and continue to saute for an additional 5 minutes.
Carefully pour the contents of the skillet into the simmering pot of black eyed peas and continue to cook until the peas, carrots, and celery are tender; about 1 hour.
About 15 minutes before serving, add the Balsamic vinegar and hot sauce and adjust the seasoning with the Creole Seasoning and salt and pepper.
Serve over hot white rice and garnish with chopped green onions.

I don’t make Black Eyed Peas and Rice nearly often enough. I tend to think of black eyed peas simply as the New Years Eve meal and forget about it throughout the year. But this meal is so much more than simply a way to start the year off with a little luck and the hope for extra spending money. This meatless version is hearty, healthy, and is a wonderful alternative during Lent if you want to skip out on the local fish fry. – Eric Olsson, Red Beans and Eric

The post The Best Meatless Blackeye Peas and Rice first appeared on Camellia Brand.

Meatless Tacos with Spicy Avocado Crema

user-submission — Wed, 06 Mar 2019 04:38:48 +0000

Ingredients:

Tacos

2/3 cup Camellia Brand Black Beans, rinsed and sorted (can substitute Camellia Brand Pinto Beans or Camellia Brand Red Kidney Beans )
1 cup cubed zucchini
1 cup cubed butternut squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
1 teaspoon cumin
3/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
8 corn tortillas
1 avocado, diced
1/4 cup roasted pepitas (pumpkin seeds)
Topping options: diced avocado, chopped cilantro, pickled onions, sliced serrano pepper, and crumbled cotija cheese
salt and black pepper, to taste

Spicy Avocado Crema

1 cup plain Greek yogurt or sour cream
1/2 avocado, pureed
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Valentina hot sauce, to taste
Salt, to taste

Directions:

For the Tacos, rinse, sort, 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 – 1 ½ hours or until soft. Stir occasionally and add water as necessary. Drain and set aside.
Preheat the oven to 400° F and line a sheet pan with parchment paper. Place zucchini, butternut squash, red pepper, and tomatoes on parchment paper. Drizzle with olive oil, cumin, chili powder, smoked paprika, oregano, and pinches of salt and pepper, and roast until golden brown around the edges, about 25-30 minutes.
For the Spicy Avocado Crema, blend yogurt/sour cream, avocado, lime juice, cilantro, Valentina hot sauce, and a pinch of salt in a mixing bowl. Chill until ready to use.
Assemble tacos with toasted tortillas, black beans, roasted vegetables, diced avocado, cilantro, onion, serrano, cotija, if using, and generous drizzles of Spicy Avocado Crema. Serve with extra crema on the side.

The post Meatless Tacos with Spicy Avocado Crema first appeared on Camellia Brand.

Nellie Sullivan Knew How To Cook Northern Beans

user-submission — Sat, 02 Mar 2019 19:43:09 +0000

Ingredients:

2 (1 pound) packages Camellia Great Northern Beans
1 ham hock, a big one with plenty meat attached
Salt
Pepper
Water; If you have access to well water from out in the country you’re a step ahead of the game

Directions:

Sort through and wash your beans
Place in big kettle or crockpot with plenty water and ham hock
Bring to boil
Cook at boil for 1 hour
Remove hock bone from cook pot, pull meat off bone, reserve, return bone to kettle
Reduce heat and simmer until extremely tender
Add reserved meat to beans
They must be “cooked down” which is to say cooked until they are beyond soft. The beans and ham coalescing until they are virtually indistinguishable from one another. This is the one bean dish I make that receives this treatment. It’s important.
Adjust flavors with salt and pepper

This dish needs to be served with a skillet of white meal cornbread hot from the oven. Please be observant of Mrs Sullivan’s tradition and put lots of cow’s butter on your hunk of corn bread and wash the whole affair down with a big glass of ice cold cow’s milk.

The post Nellie Sullivan Knew How To Cook Northern Beans first appeared on Camellia Brand.

Hayward Family’s Blackeye Peas

Aimee Bussells — Wed, 27 Feb 2019 19:29:55 +0000

Ingredients:

1/2 pound slab salt pork, thickly sliced, then cut in 2-inch pieces
1 large onion, chopped
1 large bell pepper, cut into medium diced pieces
1 pound Camellia Black Eye Peas (soaked if desired)
6 to 8 cups water or chicken broth
1 coin (optional; must be washed well)
Salt and pepper to taste
1 tablespoon fresh chopped thyme leaves
1 pinch sage
1 clove garlic, minced
Pepper Sauce to taste

Directions:

In a large soup kettle over medium-high heat, fry salt pork until golden brown and fat has rendered, about 5 minutes.
Add onions and pepper and sauté until tender, about 5 minutes.
Add peas, chicken broth, and coin.
Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour.
When peas have fully softened, season generously with salt and pepper and stir in thyme, sage and garlic. Continue to simmer to blend flavors, a couple of minutes longer. Season to taste with pepper sauce, if desired.

The post Hayward Family’s Blackeye Peas 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.

Braised Short Rib and Berbere Split Peas

user-submission — Mon, 18 Feb 2019 21:21:38 +0000

Ingredients:

BRAISED SHORT RIB

3 lbs boneless short rib
2 tbsp salt
2 yellow onions, large dice
1 carrot, large dice
1 fennel, whole, large dice (save fennel fronds separately)
1 head garlic
3 tbsp canola oil
2 tbsp paprika
zest of 1 orange

BERBERE SPLIT PEAS

1 lb dried yellow split peas
3 red onions, small diced
5 garlic cloves, chopped
2 tbsp canola oil
1 tbsp berbere spice or dry harissa
1.5 tbsp salt
1 quart water
2 tbsp olive oil

Directions:

BRAISED SHORT RIB

Season the short ribs with salt and allow to sit in the refrigerator overnight. The following day, roast the short ribs on 450F on a sheet tray until deeply caramelized, about 20 minutes. Place the short ribs in a deep roasting pan and set aside.
Separately, in a large saute pan, caramelize the yellow onions, carrot, fennel bulbs, and garlic in canola oil over medium-high heat. Turn off the heat and add the paprika and allow to toast until fragrant.
Place the cooked vegetables over the short ribs in the roasting pan and top with the orange rind and reserved fennel fronds.
Cover the short ribs with water then cover with foil and allow to cook at 275F for 3 hours until tender and just starting to fall apart when pulled at with tongs. Allow to fully cool in the braising liquid before removing the meat.
Drain the liquid from the short rib, set aside the meat, and reduce the liquid on the stove over medium-low heat until slightly thick, about 20 minutes.
Slice the meat and glaze in the oven on 400F with the reduced liquid until caramelized. Serve over the split peas.

BERBERE SPLIT PEAS

Start by sweating red onions and chopped garlic in a heavy bottom pot over medium heat with the canola oil until translucent, roughly 15 minutes.
Add the berbere spice and allow to toast until fragrant about 2 minutes.
Add the drained and soaked split peas to the pot, salt, and cover with the water.
Allow to cook on medium heat, uncovered, for 30 minutes until the liquid is absorbed.
When the lentils are tender, turn off the heat and add the olive oil and stir in gently. Set aside to serve with the short ribs.

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 Braised Short Rib and Berbere Split Peas first appeared on Camellia Brand.

Bean Cobbler

user-submission — Mon, 18 Feb 2019 21:16:48 +0000

Ingredients:

BEAN COBBLER

2 cups Cameila crowder peas
6 cups water
1 cinnamon stick
2 orange peels
1 tbsp vanilla extract
4 whole cloves garlic
1 egg yolk
1 whole egg
4 granny smith apple (peeled and medium diced)
1 tbsp lemon juice
1 cup (packed) light brown sugar
½ cup granulated sugar
½ cup thick yogurt
¼ tsp ground nutmeg
1 tsp salt
1 tbsp bourbon
1 tsp cornstarch

OAT STREUSEL

1 cup rolled oats
1/3 cups sliced almonds
½ cup whole wheat flour
¼ cup all purpose flour
½ cup light brown sugar (packed)
1 tsp salt
1 tsp pumpkin pie spice
1 stick butter (melted)

Directions:

BEAN COBBLER

Soak your crowder peas overnight with enough water to cover them. The next day, strain your peas and discard the soaking liquid.
Combine the peas with water, cinnamon, orange peel, vanilla extract and whole cloves in a pot. Bring the pot to a boil, then reduce to a simmer. Cook the peas for about an hour and a half or until they are tender. If while your peas are simmering the water is no longer covering them, add more to cover.
While your beans are cooking, dice the apple and mix with lemon juice to keep from browning. Once the beans are cooked, remove the orange peel, cinnamon stick, and whole cloves. Strain out the leftover water in the pot and discard.
Puree ¾ of your beans in a food processor with the brown sugar, granulated sugar, yogurt, egg yolk, whole egg, nutmeg, salt, bourbon and cornstarch.
Combine pureed peas, whole peas, and diced apple in a bowl. Transfer to a 8” Dutch oven cover and bake at 325 F for 15 minutes. Uncover and top with streusel (recipe below) bake for another 15 minutes. Serve warm topped with vanilla ice cream.

OAT STREUSEL

Combine oats, sliced almonds, whole wheat flour, all-purpose flour, light brown sugar, salt and pumpkin pie spice in a bowl with a whisk. Whisk in melted butter. Reserve for the top of the cobbler. Can be made ahead of time and stored in the freezer.

The post Bean Cobbler first appeared on Camellia Brand.

Lima Beans Song (Curried Lima Beans)

user-submission — Fri, 15 Feb 2019 22:09:36 +0000

Ingredients:

1/2 cup Camellia Baby Lima Beans, dry
4 cups water, for soaking
4 cups water, for cooking
2 medium onions, diced small
10 cherry tomatoes, whole
1 tbsp cooking oil (coconut oil recommended)
1/2 tsp chilli powder
1/4 tsp turmeric powder
4-5 coriander leaves (cilantro), for garnishing

Directions:

Soak Lima beans in 2 cups water for Atleast 4-5 hours or overnight. Then drain the water, add fresh water about 1.5 cups and cook in pressure cooker with until tender. Generally about 15 minutes on medium heat or until you hear 1 whistle. Make sure you don’t overcook the beans as the dish will turn into a mushy paste.Do not open the pressure cooker until the pressure has completely been released. Keep aside.

Heat oil in a frying pan/ wok on medium heat. Add the chopped onions, sauté until they turn almost golden brown. Add the tomatoes and sauté until the tomatoes begin to wilt. Now add turmeric powder and Chilli powder and sauté for 30 seconds. Now add the cooked navy beans( without the water) and mix well. Add the water left behind from cooking the beans as needed based on your desired consistency of the dish. Add salt, mix well. Simmer until it comes to a gentle boil. Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.

Suchitra Kamath is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Lima Beans Song (Curried Lima Beans) first appeared on Camellia Brand.

Creole Pinto Beans and Greens Soup

user-submission — Fri, 15 Feb 2019 22:08:55 +0000

Ingredients:

2 lbs Camellia Pinto Beans, rinsed and picked
2 tbs neutral oil, (I used grape seed oil)
2 cups parsnips, diced
2 cups carrots, diced
1 cup celery, diced
3 cups leeks, sliced, soaked, removed from water and dried
2 tbs garlic, minded
1 1/2 cups white vermouth, extra-dry
16 cups water
2 tbs Creole seasoning
1 1/2 tsp oregano leaves, dry
1 1/2 tsp salt, dry
1 tsp marjoram leaves, dry
1 tsp ground black pepper
8 cups baby turnip greens (packaged)
8 cups baby kale (packaged)
1/3 cup Tabasco (or other cayenne hot sauce)

Directions:

In a large stockpot, over medium heat, add the oil.
Add the carrots, parsnips and celery, stir to coat with oil.
Cover pan and allow to simmer for about 6 minutes.
Add the leeks, stir to combine, cover and cook for 3 minutes.
Add the garlic, stir to combine, cover and cook for 1 minute.
Add the vermouth and allow to simmer for 5 minutes.
Add the beans and water stir to combine.
Add the Creole seasoning, oregano, salt, marjoram and black pepper, stir to combine.
Bring to a boil for about 10 minutes; reduce heat to simmer and continue to cook until the beans are softened (about 1½ hours).
Add the greens and the Tabasco sauce.
Stir to combine and simmer until the greens are softened (about 15 minutes).
Serve hot.

The Saucy Southerner is a blogger and member of the Meatless Monday community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

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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.

NYE Black Eyed Peas

Lais Cheva — Tue, 08 Jan 2019 03:41:27 +0000

Ingredients:

1 lb. Camellia Blackeye Peas
2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, peeled & crushed
4 ea bay leaves
1/2 tsp thyme, dried
1 tsp sage, dried and rubbed
1 tsp black pepper, ground fine
1/2 tsp cumin, ground
1/2 tsp granulated garlic
1/2 tsp basil leaves, dried
1 tsp smoked paprika
1 tsp oregano, dried
1 lb. ham, diced
2 tbsp Kosher salt

Directions:

Heat the olive oil in a 6 qt. pot over medium heat.
Add the onions and garlic and sweat until they smell sweet and look translucent.
Add the bay leaves and other seasonings along with the ham. Toast well for 2 minutes.
Add the black eyed peas and water – bring to a boil for 5 minutes.
Lower the heat and simmer for 1 hour.
Serve hot over white rice!

Chef Ryan Shepherd, Executive Chef of LH Hayward & Co., is a seasonings expert and culinary educator. He is formerly the executive chef of research and development at Chef Paul Prudhomme’s Magic Seasoning Blends in New Orleans and enjoys making food taste good.

The post NYE Black Eyed Peas first appeared on Camellia Brand.

Lady Cream Peas With Chisesi Ham

user-submission — Wed, 02 Jan 2019 17:44:35 +0000

Ingredients:

1 (1 pound) package Camellia Brand Lady Cream Peas
1 pound Chisesi® Ham, chopped
3 quarts stock
Salt and pepper to taste

Directions:

Bring stock to boil with peas and ham
Reduce to simmer
Cook for one hour or until peas are tender
Season to taste

If you can’t find Chisesi Ham, substitute any good brand “city” ham
We used chicken stock in this recipe but you may use pork stock or even vegetable stock
This dish can be served over rice pilaf

The post Lady Cream Peas With Chisesi Ham 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.

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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.

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.

Cannellini Bean Muffaletta Salad

user-submission — Tue, 17 Jul 2018 22:24:27 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans (or substitute Great Northern Beans)
1 (32 ounce) jar Italian Olive Salad
¼ pound Genoa salami, thinly sliced
¼ pound coppa or prosciutto, thinly sliced
¼ pound Mortadella, thinly sliced
1 cup Provolone cheese, diced

Directions:

Cook cannellini beans until just tender.
Drain, rinse and reserve.
Mix all ingredients together and refrigerate for at least an hour before serving.
Store, covered well, in the refrigerator for up to 5 days.

The post Cannellini Bean Muffaletta Salad 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.

Beef & Black Bean Chili

Aimee Bussells — Sat, 23 Jun 2018 01:55:45 +0000

Ingredients:

4 cloves garlic, minced
1 red onion, chopped
4 tablespoons butter
1 1/2 tablespoons dark brown sugar
3 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups chicken broth
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
3 cups Merlot wine
1/4 pound bacon
4 tablespoons canola oil
1 pound lean ground round
2 cups cooked Camellia Brand Black Beans
Salt to taste

Directions:

Sauté garlic and onion in butter, until limp, about 4 minutes, in a large pot. Stir in brown sugar and cook until onion and garlic are browned slightly, about 2-3 minutes.
Add red wine vinegar, tomato paste, chicken broth, cumin, cayenne, chili powder, and wine to pot. Bring to a simmer and cook approximately 35 minutes, or until liquid is reduced by half.
In a skillet, fry the bacon in oil until it browns. Remove bacon from pan and set aside. When cool, chop into small pieces.
Brown the ground meat in bacon grease, about 20 minutes. Drain thoroughly.
Add bacon, beef, and beans to reduced wine mixture. Bring to a simmer and cook until chili has thickened, about 20 minutes.
Add salt to taste.

The post Beef & Black Bean Chili 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.

The Best Baked Beans

user-submission — Fri, 01 Jun 2018 20:02:53 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Great Northern Beans
½ lb. sliced bacon, cut in 1-inch pieces
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 (32 oz.) box, chicken stock
4 cloves garlic, chopped
4 tablespoons brown sugar
¼ cup molasses
2 tablespoons yellow mustard
4 tablespoons apple cider vinegar
¼ cup ketchup
½ teaspoon hot sauce
Salt and pepper to taste

Directions:

1. Soak the white beans overnight. Drain and reserve.

2. In a large, heavy, oven-proof pot, sauté bacon until cooked, not crispy. Add the onion, celery and bell pepper, and sauté together until seasoning vegetables are translucent.

3. Add beans, chicken stock and garlic. Bring all to a boil, then reduce to a simmer. Cover the pot and cook for 1 hour, stirring periodically and adding water if beans begin to dry out.

4. Stir in remainder of ingredients. Pre-heat oven to 300 degrees.

5. Bake the covered pot for 3 hours.

6. Finish on the stovetop to reduce liquid, if necessary. Adjust for salt and pepper and serve.

Poppy Tooker is a native New Orleanian who has spent her life immersed in the vibrant colors and flavors of her state. She’s a cultural ambassador, culinary activist, radio & TV host, author, and cooking instructor. Keep up with her Louisiana Eats! radio show, podcasts and more at www.poppytooker.com.

The post The Best Baked Beans first appeared on Camellia Brand.

Stewed Tomatoes, Corn & Peas

user-submission — Fri, 01 Jun 2018 19:46:33 +0000

Ingredients:

2 tablespoons olive oil
1 large onion, diced
3 large cloves garlic, minced
1 ½ pounds tomatoes, diced (about 3 cups)
1 (1-lb.) bag Camellia Brand Crowder Peas
5 cups vegetable stock or broth, plus more if needed
2 cups fresh corn kernels
Salt and freshly ground pepper, to taste

Directions:

1. Rinse and soak peas overnight.

2. Heat the olive oil in a medium stockpot over medium-low heat. Add the onion, garlic, and diced tomatoes, and cook for 15 minutes, stirring occasionally, until the onions are soft and any liquid from the tomatoes has cooked off.

3. Add the peas and stock to the tomato mixture and cook, covered, for 25-35 minutes, or until the peas are tender. Add additional stock as needed.

4. Remove the lid, add corn kernels, and season with salt and pepper to taste.

5. Serve warm.

Adapted from Dinner Deja Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2017).

The post Stewed Tomatoes, Corn & Peas first appeared on Camellia Brand.

Succotash with Tarragon and Crème Fraiche

user-submission — Fri, 01 Jun 2018 19:39:58 +0000

Ingredients:

2 cups cooked Camellia Brand Baby Lima Beans or Camellia Brand Baby Green Lima Beans
1 tablespoon unsalted butter
6 strips thick-cut hickory-smoked bacon, cut into ¼-inch lardons
1 small sweet onion, finely diced
3 celery ribs, cut ¼-inch dice
1 medium red bell pepper, stemmed, seeded and cut into ¼-inch dice
2 cups corn kernels, fresh or frozen
2 large cloves garlic, minced
4 scallions, white and green parts, finely diced
1 cup heavy cream
2 tablespoons fresh tarragon, coarsely chopped (plus extra for garnish)
Salt and freshly ground pepper, to taste

Directions:

1. Melt the butter in a large sauté pan over medium heat. Add the bacon and cook about 7 minutes, or until crisp. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook 5 minutes, until tender.

2. Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.

3. Gently fold in the cooked lima beans, and stir to combine.

4. Stir in the heavy cream, tarragon, and salt and pepper to taste. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.

5. Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

Adapted from Dinner Deja Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2017).

The post Succotash with Tarragon and Crème Fraiche 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 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.

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, Basil and Sun-Dried Tomato Burgers

Aimee Bussells — Fri, 11 May 2018 13:58:16 +0000

Ingredients:

1 egg
2 cups cooked Camellia Brand Great Northern Beans
1 cup cooked brown rice
2 cloves garlic, minced
¼ cup chopped sun-dried tomatoes (not packed in oil)
½ teaspoon lemon juice
½ cup chopped fresh basil, packed
1 tablespoon flour, plus more if needed
⅓ cup grated Parmesan
Pinch of cayenne
Salt and freshly ground black pepper
½ tablespoon olive oil
½ tablespoon butter

Directions:

1. Crack egg in a large bowl and beat well. Add beans and stir. With a potato masher, mash beans until relatively smooth, but with some texture remaining.

2. Add cooked rice and stir to distribute evenly. Stir in garlic, tomatoes, lemon juice, basil, flour, Parmesan, salt and pepper. Mix until well combined. This may be easier to do with your hands.

3. Roll small handfuls into eight balls. If mixture is too wet to hold together well, add more flour, a tablespoon at a time. If it’s too dry, add the white of another egg, or a whole egg, if needed.

4. Press each ball to form a patty about 2-1/2 to 3 inches wide. (At this point, patties can be stacked on a plate, covered and refrigerated to cook up to four hours later.)

5. In a large skillet, heat olive oil and butter over medium heat. Cook patties a few at a time, about 3 minutes on each side, until golden brown. Transfer to a bun or onto a salad.

6. Any remaining patties can be refrigerated in zip-top bags or airtight containers. Keeps well.

The post White Bean, Basil and Sun-Dried Tomato Burgers 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.

Instant Pot White Beans

Aimee Bussells — Thu, 10 May 2018 20:29:50 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Great Northern Beans, rinsed and sorted
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water

Directions:

Add all ingredients to the Instant Pot.
Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months.

Instant Pot Beans Cooking Tips:

Just as with the stovetop, there’s no need to soak beans before cooking them in the Instant Pot.
As you’re preparing your ingredients, plug in the Instant Pot, and press the Sauté button. This will allow it to pre-heat, helping it to come to full pressure faster once you’ve selected Beans/Chili mode. After you’ve added your ingredients and locked the lid, press Off to end Sauté mode. Then, select Beans/Chili mode.
If you prefer a slightly firmer bean texture, use the Manual mode and set the timer for anywhere from 25-27 minutes. Choosing the Beans/Chili mode cooks the beans for 30 minutes and is a no-brainer, but finding your perfect cooking time/texture is a personal preference that benefits from some experimenting.
The general rule of thumb is 4 cups of liquid for every 1 cup of beans, but again, you can experiment for personal preference. As long as your beans are covered by at least 1 inch of liquid, you’re good.
When cooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so.
As noted in the recipe, it’s important to allow the pressure to release naturally for at least 20 minutes before turning the valve to venting.

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

White Bean Pesto Pasta

Aimee Bussells — Thu, 10 May 2018 20:25:58 +0000

Ingredients:

12 ounces Dagostino Penne Pasta or Fleur de Lis Pasta
1 cup prepared pesto sauce, or your favorite homemade pesto sauce
2 cups cooked Camellia Brand Great Northern Beans or Camellia Brand Cannellini Beans, room temperature
Grated Parmesan cheese, for serving (optional)

Directions:

1. Prepare pasta in boiling salted water according to package directions. Drain and reserve 1 cup cooking liquid.

2. Place warm pasta in a large bowl. Add pesto and mix well. Add cooking liquid, 1 tablespoon at a time, to reach the desired consistency of a creamy sauce.

3. Add beans. Toss gently, so beans remain intact. Taste for seasoning and adjust if necessary. Serve immediately with Parmesan, if desired.

The post White Bean Pesto Pasta 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.

Pickled Red Onions

user-submission — Thu, 19 Apr 2018 15:09:02 +0000

Ingredients:

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)

Directions:

Add sliced onions to a container with a tight lid, such as a mason jar.
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 for at least 2 hours before using.

The post Pickled Red Onions 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.

Roasted Corn Salsa

user-submission — Thu, 19 Apr 2018 15:08:58 +0000

Ingredients:

1 1/2 cups frozen corn kernels, or 2 ears of corn
1/2 red onion, chopped
1/4 cup chopped cilantro
1/2 cup halved grape tomatoes
Salt, pepper, cayenne, and lime juice to taste

Directions:

Cook ears of corn over a grill or gas flame until roasted to your preference, and slice corn kernels off cob. Or, use frozen corn kernels and add to a heavy-bottomed skillet over high heat. Cook until kernels have browned, stirring occasionally, 6-8 minutes.
Allow corn to cool, and add to a mixing bowl with chopped red onion, cilantro, and halved grape tomatoes.
Season mixture to taste with salt, pepper, cayenne, and lime juice.

The post Roasted Corn Salsa first appeared on Camellia Brand.

Pan Fried Butter Beans & Greens

user-submission — Mon, 16 Apr 2018 20:43:38 +0000

Ingredients:

2 tablespoons grapeseed oil
2 garlic cloves, minced
1 ½ cups cooked Camellia Brand Large Lima Beans
1 bunch mustard greens, chopped
¼ cup water or vegetable stock
salt to taste
black pepper to taste

Directions:

1. Warm 2 tablespoons of grapeseed oil in a large skillet on medium heat.

2. Add the garlic to the oil, and fry until it begins to turn golden, about 30 seconds. Be very careful not to burn it.

3. Add the beans, and stir. Cook until they begin to char and brown.

4. Remove the beans with a slotted spoon, leaving as much of the garlic behind as possible. Set the beans on a plate.

5. Add the mustard greens and ¼ cup of water to the skillet, and stir. Cook until the greens are tender, about 10 minutes on medium heat.

6. Season to taste with salt—start with ¼ teaspoon—and pepper. Serve the greens topped with the pan-fried butter beans.

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 Pan Fried Butter Beans & Greens 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!!

The post Southern Buddha Bowl first appeared on Camellia Brand.

Instant Pot New Orleans-Style Red Beans and Rice

Aimee Bussells — Mon, 16 Apr 2018 20:42:21 +0000

Ingredients:

1 tablespoon oil
1 pound smoked sausage, sliced
1/4 stick of butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 clove garlic, chopped
1 (1-pound) package Camellia Brand Red Kidney Beans
6 cups water
1 bay leaf
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort red kidney beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add 1/4 stick butter to Instant Pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.
Add the kidney beans into the Instant Pot along with the cooked sausage, water, and bay leaf. Stir.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Manual button and set to 40 minutes at high pressure.
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, pepper, and Cajun seasoning to taste.
Serve over hot cooked rice.

Instant Pot Red Beans & Rice Tips:

Firm smoked sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking.
No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

The post Instant Pot New Orleans-Style Red Beans and Rice first appeared on Camellia Brand.

Instant Pot Pinto Beans & Ham Hocks

Aimee Bussells — Mon, 16 Apr 2018 20:41:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
1 large smoked ham hock
1 large yellow onion, finely chopped
2 large cloves garlic, minced
2 dried red chile peppers, or ¼ teaspoon red chile flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups water or chicken broth
1 bunch green onions, chopped

Directions:

Rinse and sort pinto beans.
Add ham hock & beans to Instant Pot with onion, garlic, chiles, salt, pepper, and water or broth. Twist to lock the lid, and turn the valve to sealing.
Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes.
Turn the valve to venting. Unlock lid, and remove ham hocks with tongs. Discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
If desired, to make beans creamier, put a ladle or two into a small bowl, and mash with a potato masher or fork. Stir back into the pot. Serve sprinkled with green onions.

Instant Pot Pinto Beans Cooking Tips:

Refrigerate beans overnight. The next day, the liquid will have thickened, and fat can be removed from the surface.
Reheat beans by the bowlful in the microwave, or in a saucepan on top of the stove over medium heat until steaming.
Freezes well.

Recipe adapted from the stovetop version featured in the cookbook 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 Instant Pot Pinto Beans & Ham Hocks first appeared on Camellia Brand.

Spotted Rooster (Gallo Pinto)

user-submission — Thu, 22 Mar 2018 15:18:51 +0000

Ingredients:

3 tablespoons minced onion
1½ tablespoons minced green bell pepper
3 tablespoons canola oil
3 cups cooked Camellia Brand Black Beans
4 cups cooked rice
2 ½ teaspoons minced cilantro (or to taste)
2 teaspoons Worcestershire sauce (or to taste)
Hot pepper sauce to taste
5 strips bacon, cooked, drained, and crumbled (optional) for garnish
Minced onion (scallion) for garnish

Directions:

1. In a skillet, sauté the onion and bell pepper in oil, until the onion is translucent.

2. Add the beans and cook for two minutes. Add the rice and cook for three minutes.

3. Add the cilantro, Worcestershire sauce, and pepper sauce, stir well, taste, and adjust seasonings.

4. Cook for an additional two minutes, then serve mounded on a platter garnished with the bacon and minced scallion.

Adapted from Beyond Gumbo: Creole Fusion Food from the Atlantic Rim.

The post Spotted Rooster (Gallo Pinto) first appeared on Camellia Brand.

Caribbean Rice and Beans

user-submission — Thu, 22 Mar 2018 15:18:33 +0000

Ingredients:

½ pound Camellia Brand Red Kidney Beans
2 tablespoons peanut oil
1 medium onion, minced
½ Scotch Bonnet chili pepper (seeded and minced), or to taste
1 ½ cups bottled or homemade unsweetened coconut milk
1 sprig fresh thyme
2 chives, minced
Salt and freshly ground black pepper to taste
2 cups uncooked white rice

Directions:

1. Prepare the red beans and cook until almost tender. Drain the beans, and reserve the cooking liquid. Return the beans to their cooking pot.

2. Heat the oil in a heavy skillet and brown the onion.

3. Add the onion and remaining ingredients to the bean pot, along with 2½ cups of the reserved bean cooking liquid. (If there is not enough, add cold water to supplement.)

4. Cover the pot and cook over low heat for 25 minutes, or until all the water has been absorbed, and the rice is tender. Serve hot.

Adapted from Sky Juice and Flying Fish: Traditional Caribbean Cooking.

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

Frijoles de la Olla (Mexican Bean Stew)

user-submission — Thu, 08 Mar 2018 23:04:52 +0000

Ingredients:

2 pounds Camellia Brand Pinto Beans, rinsed and drained
14 cups water
2 tablespoons olive oil
1/2 medium onion, sliced in 2 pieces
5 garlic cloves
2-3 teaspoons sea salt
Pico de gallo, for serving
Bolillo (French bread), for serving

Directions:

Combine beans and water in a 6-quart heavy bottomed pot or clay pot. Stir in olive oil, onion pieces, garlic cloves and salt. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender. Adjust salt as needed.
Serve as a main dish with pico de gallo and bolillo (French bread).

Cook’s Note: If your pot releases too much steam during the cooking process, avoid loss of liquid by adding boiling water to the beans as they cook. This will keep your beans from drying out.

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

The post Frijoles de la Olla (Mexican Bean Stew) first appeared on Camellia Brand.

Frijoles De Olla (Mexican Pot Beans)

user-submission — Thu, 08 Mar 2018 23:04:39 +0000

Ingredients:

1 pound Camellia Brand Pinto Beans or Camellia Brand Black Beans
1 cup diced onion
1/2 cup fresh chopped cilantro, loosely packed
1/2 of one jalapeño pepper, seeds removed
1/4 tsp dry oregano
3/4 tbsp kosher or coarse sea salt
2 tbsp olive oil
8 cups water

Directions:

Rinse the beans in cold water and drain.
In a medium pot combine all the ingredients. Bring the water to a boil. Reduce the heat, cover and simmer for 2 hours or until beans are soft.
To get the beans to a creamy consistency, continue cooking for 30 to 45 more minutes or until the liquid gets creamy. Slide the pot cover around 1/4 inch to let steam out and stir occasionally.
Serve with queso fresco as a soup, side dish or cold with green salads or quinoa.

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 Frijoles De Olla (Mexican Pot Beans) first appeared on Camellia Brand.

Enfrijoladas

user-submission — Thu, 08 Mar 2018 23:04:27 +0000

Ingredients:

4 cups cooked Camellia Frijoles de Olla
12-16 corn tortillas
2 pounds chicken breast cooked and shredded
Queso fresco to taste
Sour cream to taste
4 tbsp oil

Directions:

1. In a blender or food processor, puree the cooked beans to a creamy texture. Add liquid from cooked beans, water or chicken stock if needed to make a thin pourable puree.

2. In a sauce pan, combine 3 cups of pureed beans and warm. Reserve one cup of the pureed beans.

3. In a skillet, heat oil and lightly fry each tortilla for 10 seconds on each side. Use tongs to remove from skillet and dip into the pureed beans mixture, place flat on a baking dish, fill the center with chicken and bean mixture, and roll.

4. Place rolls into an oven-safe baking dish in a row and top with the rest of the pureed beans. Drizzle with sour cream and top with queso fresco. Serve two to four per order.

Tips:

Make a red or green Mexican hot sauce to go along with the cheese and sour cream, garnish with fresh cilantro. Add chilled frijoles de olla to any salad as a garnish.

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 Enfrijoladas first appeared on Camellia Brand.

Frijoles Charros (Mexican Cowboy Beans)

user-submission — Thu, 08 Mar 2018 23:04:13 +0000

Ingredients:

2 pounds Camellia Brand Great Northern Beans, rinsed and drained
12 cups water
2 tablespoons olive oil
1 medium onion, quartered
5 garlic cloves
2-3 teaspoons sea salt
8 (pork or beef) hot dogs, sliced
12 ounces (pork or beef) chorizo
6 strips bacon, chopped into 1-inch pieces
2 large Roma tomatoes, chopped
3 large pickled jalapeños from a can, sliced into strips (plus more for garnish), liquid reserved
Pork cracklings, broken in bite-size pieces (for garnish)
Chopped fresh cilantro for garnish

Directions:

Combine beans and water in a large slow cooker. Stir in olive oil, two onion quarters, garlic cloves and salt. Cook for 8 hours on low. Adjust salt as needed. Turn heat off; remove and discard garlic cloves and onion pieces.
Cook chorizo in a sauté pan over low-medium heat, breaking it up into small crumbles. Add bacon and hot dog pieces. Cook until chorizo and bacon have cooked through. Drain excess grease, and add mixture to the cooked beans in the slow cooker.
Add remaining onion, tomatoes, jalapeño strips, and two tablespoons of reserved jalapeño pickling liquid to the same sauté pan used to cook the meat mixture. Cook for 5 minutes over medium heat. Transfer mixture to slow cooker.
Stir all ingredients in slow cooker and mix well. Cover and cook for 1 more hour on low.
Serve hot in individual bowls topped with pork cracklings, fresh cilantro and additional pickled jalapeño strips.

Cook’s Note: If your slow cooker releases too much steam during the cooking process, avoid loss of liquid by adding additional boiling water to the beans as they cook. This will keep your beans from drying out.

The post Frijoles Charros (Mexican Cowboy 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.

Frijoles Borrachos (Drunken Beans)

user-submission — Thu, 08 Mar 2018 23:03:50 +0000

Ingredients:

3 cups Camellia Brand Pinto Beans, rinsed and soaked overnight
12 cups water
12 ounces dark Mexican beer
1 pound bacon, chopped
1 small onion, chopped
2 large garlic cloves, minced
Salt to taste
1 Serrano pepper, seeded, deveined and chopped
2 Roma tomatoes, chopped
1/2 cup fresh cilantro, chopped
Corn tortillas

Directions:

Combine beans, water and beer in a large pot; bring to a boil. Reduce heat to low. Cover and simmer for 1 1/2 hours.
Fry bacon and onion in a medium-sized frying pan over medium heat. Cook until bacon is crispy.
Add garlic, salt, Serrano pepper, and bacon and onion mixture to the beans. Simmer beans for 1 additional hour.
Remove beans from heat. Stir in chopped tomatoes and cilantro, and serve with warm corn tortillas.

The post Frijoles Borrachos (Drunken Beans) 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.

Cauliflower Lima Bean Au Gratin

Aimee Bussells — Mon, 19 Feb 2018 21:39:29 +0000

Ingredients:

1 (2-pound) head cauliflower, cut into large florets
1 pound cooked Camellia Brand Large Lima Beans
Kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups hot milk
1/2 teaspoon freshly ground pepper
1/4 teaspoon grated nutmeg
1 cup freshly grated Sharp cheddar cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions:

Preheat oven to 375°F.
Cook the cauliflower florets in a large pot of boiling, salted water for 5 to 6 minutes, until tender but still firm. Drain. In a large bowl, gently mix cauliflower with cooked beans.
Melt butter in a medium saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 2 minutes. Pour hot milk into the butter-flour mixture, and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
Remove from heat, and add 1 teaspoon of salt, 1/2 teaspoon pepper, 1/4 teaspoon nutmeg, 3/4 cup of the Cheddar cheese, and the Parmesan cheese. Stir well.
Pour 1/3 of the sauce on the bottom of a large casserole dish. Place the drained cauliflower & bean mixture on top, and then spread the rest of the sauce evenly over the mixture. Sprinkle with breadcrumbs and remaining 1/4 cup cheese. Add salt and pepper to taste.
Bake for 25 to 30 minutes, until top is bubbly and brown. Serve hot or at room temperature.

The post Cauliflower Lima Bean Au Gratin 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.

White Beans with Roasted Broccoli & Parmesan

Aimee Bussells — Mon, 19 Feb 2018 21:37:55 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
3 ounces Parmesan with rind
1 onion, quartered
6 cloves garlic, smashed
1 teaspoon red pepper flakes
Kosher salt
1 1/2 pounds broccoli, (about 3 small heads), coarsely chopped
1/2 cup olive oil plus 1 tablespoon, divided
Freshly ground pepper
4 ounces pancetta
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice

Directions:

Rinse and sort beans, and place in a large heavy pot.
Remove rind from Parmesan. Add rind along with onion and 3 cloves garlic to beans in pot. Add water to cover beans by 2 inches; season with salt.
Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool, Discard vegetables and Parmesan rind, and drain.
Add 1 tablespoon oil to a skillet over medium-low heat, and cook the pancetta, turning as needed so it doesn’t burn, for about 6 minutes, until crispy. Set aside to cool. Crumble and reserve.
Preheat oven to 400°. Toss broccoli with 1/4 cup oil, salt, pepper, red pepper flakes and smashed garlic. Spread evenly on a sheet pan, with smashed garlic towards the center of the pan to keep it from burning. Roast broccoli until tender and browned, about 20-25 minutes. Let cool.
Finely chop a handful of roasted broccoli. In a large bowl, toss the chopped broccoli with the crumbled pancetta, lemon zest, lemon juice, and beans.
Shave half of the Parmesan over the mixture. Add remaining roasted broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over all and serve.

The post White Beans with Roasted Broccoli & Parmesan 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.

Instant Pot Baby Lima Bean Soup

user-submission — Mon, 15 Jan 2018 23:52:10 +0000

Ingredients:

1 lb Camellia Baby Lima Beans
1/2 butternut squash, cubed
1 cup pearl barley
1/4 cup avocado oil
3-6 cups vegetable broth
1 yellow onion, diced
salt to taste
pepper to taste
lemon pepper to taste

Directions:

Sauté squash and onion in oil until lightly browned. Add squash, onion, and remaining ingredients to an Instant Pot for 45 minutes. Release pressure and stir until smooth consistency.

Victoria Alvarez is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Instant Pot Baby Lima Bean Soup first appeared on Camellia Brand.

Roasted Salmon with Stewed White Beans & Preserved Lemon

user-submission — Thu, 04 Jan 2018 15:40:46 +0000

Ingredients:

Roasted Salmon

4 (6-oz.) salmon fillets, skin on
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil + 2 more tablespoons for drizzling
1/2 cup white wine such as Pinot Gris, Chardonnay or Voignier
1/4 cup fresh lemon juice
1 large lemon, cut into 4 wedges, for garnish

Stewed White Beans

2 pounds Camellia Brand Great Northern Beans, soaked overnight in cold water, and drained
1/4 cup olive oil
1 large yellow onion, diced, about 1 cup
2 large carrots, diced, about 1 cup
3 celery stalks, diced, about 1 cup
4 large cloves garlic, minced
8 cups vegetable stock
1 bay leaf
3 fresh thyme sprigs
Salt and freshly ground pepper, to taste

Preserved Lemon

4 large lemons, trimmed at both ends, thinly sliced
6 tablespoons sea salt
1/3 cup fresh lemon juice

Directions:

For the Preserved Lemon, preheat oven to 325°F.
In a small stainless steel or ceramic baking dish, add half of the sliced lemons and sprinkle with half of the salt and lemon juice. Add the remaining lemons and remaining salt and lemon juice.
Cover with a non-reactive lid, (no aluminum foil), and place in oven.
Bake for 3 hours, stirring occasionally.
Remove from oven, allow lemons to cool and transfer them and all of their liquid to an airtight container. Cover and refrigerate for up to 1 year.
For the Stewed White Beans, heat oil in a large stockpot, over medium-low heat. Add diced onion, carrot and celery; sweat until translucent, about 10 minutes. Add garlic and cook for another minute. Add drained beans, vegetable stock, bay leaf, and thyme.
Bring to a boil, reduce heat to low and simmer, covered, until beans are thick and tender, about 2 hours. Add additional stock as needed.
Remove from heat and discard the bay leaf and thyme stems. Add salt and pepper, to taste.
For the Roasted Salmon, generously season salmon fillets with salt and pepper and set aside. Preheat oven to 400°F.
Heat a large sauté pan over medium heat; add 2 tablespoons oil and increase heat to medium-high. Add salmon fillets, skin side down, and drizzle with remaining 2 tablespoons oil.
Remove from heat, pour wine and lemon juice over salmon, into the pan; place sauté pan in pre-heated oven.
Roast for 12-15 minutes, depending on the thickness of the salmon fillets. Remove from oven and allow fish to rest 5 minutes before serving.
To serve, ladle warm, stewed white beans onto plate or in bowl, and top with roasted salmon and preserved lemon.

The post Roasted Salmon with Stewed White Beans & Preserved Lemon first appeared on Camellia Brand.

Slow Cooker Lentil & Black Bean Taco Soup

Aimee Bussells — Thu, 04 Jan 2018 15:39:36 +0000

Ingredients:

1 tablespoon olive oil
4 cloves garlic, minced
1 orange or red bell pepper, diced
1 yellow onion, diced
1 (4-oz.) can diced green chiles
1 cup Camellia Brand Lentils, rinsed and sorted
1 (28oz.) can crushed tomatoes
6 1/2 cups vegetable or chicken broth
2/3 cup Camellia Brand Black Beans, rinsed and sorted
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
Salt to taste
Freshly ground black pepper, to taste
1 cup frozen corn
Optional toppings: chopped cilantro, chopped green onion, sharp Cheddar cheese, plain Greek yogurt

Directions:

Heat oil in a large skillet over medium-high heat. Sauté garlic, bell pepper, and onion for 5 minutes, or until onions become translucent. Transfer mixture to slow cooker.
To slow cooker, add diced green chiles, lentils, crushed tomatoes, broth, black beans, chili powder, cumin, oregano, smoked paprika and onion powder. Stir to combine.
Cover and cook 8 hours on low.
Ten minutes before serving, stir in frozen corn and adjust seasonings to taste.
Serve with optional toppings.

The post Slow Cooker Lentil & Black Bean Taco Soup first appeared on Camellia Brand.

Vegetarian Lima Beans with Mushrooms

Aimee Bussells — Thu, 04 Jan 2018 15:37:50 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1 ounce mixed dried mushrooms (preferably dried porcini mushrooms)
2 cups hot water
2 tablespoons olive oil
2 medium onions, chopped, medium dice
3 stalks of celery, chopped, medium dice
1 pinch kosher salt
1 teaspoon fresh ground black pepper
1 shallot, chopped, medium dice
4 medium toes of garlic, roughly chopped
4 cups vegetable stock
2 small or one large bay leaf
1 tablespoon soy sauce

Directions:

Rinse and sort lima beans. Soak beans overnight with enough water to cover by 2 inches. (You can skip this step, but may need to add more liquid when cooking, and cook the beans longer.)
When ready to cook, soak dried mushrooms in 2 cups hot water for about 20 minutes. Remove mushrooms, and save the resulting mushroom broth (that has now turned a tea-like color).
Chop mushrooms into roughly 1-1/2 inch bite-sized portions and reserve.
Add olive oil to a large pot over medium heat, and sauté onion and celery with a pinch of kosher salt and the black pepper, cooking until translucent, about 5-7 minutes. Add shallot and garlic, and cook another minute.
To the pot, add reserved chopped mushrooms, reserved mushroom broth, vegetable stock, and drained beans, and bring to a boil. Add bay leaves and soy sauce and stir all.
Bring to a boil, then cover and simmer until beans are tender, about 1 1/2 hours. Season to taste.

The post Vegetarian Lima Beans with Mushrooms 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.

Pasta Fagioli

user-submission — Wed, 20 Dec 2017 17:25:49 +0000

Ingredients:

1 lb Camellia Green Baby Lima
2 lbs celery
2 lbs onions
2 lbs potatoes
1 gallon vegetable stock
1 lb Dagostino Crawfish Shaped
Fresh Herbs (e.g. thymes, rosemary, parsley)
Olive Oil
Scamorza cheese or similar, sliced
Salt and Pepper

Directions:

Rinse and soak beans in cold water for 1 hour
Dice potatoes and celery, slice onions
Warm vegetable stock in a saucepan
Heat olive oil in a separate, large, soup pot
Add onions, celery and potatoes to the pot
Cover and cook on low for 10-15 min, stirring a couple of times
Add the drained beans and stir, add a touch more olive oil if needed
Let cook for 5 min, then add the warm stock
Add bouquet of herbs and seasonings: thyme, rosemary, parsley, salt and pepper
Let cook slowly covered for 1 hour
Uncover and cook for 20 min if too watery
Add the pasta and let cook 6-7 min.
Transfer soup (with all ingredients) to an oven-proof bowl or cast iron pot
Top with 1 or 2 slices of scamorza cheese, some croutons and chopped parsley
Turn on Broiler and let the top of the soup broil until the cheese melts without burning croutons! (Croutons could be added just before removing the pot from the oven, to prevent burning)

Chef Fabrizio Facchini is a member of the Chefs’ Alliance and specializes in wood-fired, Italian-inspired dishes at his restaurant.

The post Pasta Fagioli first appeared on Camellia Brand.

Vegetarian Pinto Bean Chili

user-submission — Fri, 15 Dec 2017 22:03:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
7 cups water
1 teaspoon corn oil
3 bay leaves
1 teaspoon black pepper
1/2 medium yellow onion, chopped
1.25 oz. original chili seasoning mix
8 oz. tomato sauce
1 can (14.5 oz.) tomatoes, diced, no salt
1 tablespoon garlic powder
1 teaspoon salt

Directions:

Add first six ingredients to a large stock pot.
Bring to boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender.
Drain water (reserving about 1 cup in pot).
Remove bay leaves.
Stir in remaining ingredients. Heat on medium for five minutes.
Garnish with jalapeno, sour cream and/or shredded cheddar cheese
Serve with crackers or cornbread.

Rekaya Gibson is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Vegetarian Pinto Bean Chili 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.

Garlicky Shrimp & Blackeye Peas

Aimee Bussells — Thu, 07 Dec 2017 21:47:38 +0000

Ingredients:

Blackeye Peas

1 (1-pound) package Camellia Brand Blackeye Peas
2 tablespoons olive oil
10 ounces Andouille sausage, cut into half moons (or other smoked sausage)
4 thick slices bacon (regular or smoked)
2 medium onions, diced
4 stalks of celery, diced
5 medium cloves of garlic, roughly chopped
6 cups chicken stock
1 tablespoon tomato paste
1 large or 2 small bay leaves
1 teaspoon black pepper
Pinch of kosher salt
Hot cooked rice

Garlicky Shrimp

1 pound peeled, cleaned and deveined shrimp
3 tablespoons oil
Kosher salt
Black pepper
2 tablespoons fresh chopped Italian parsley
1 teaspoon fresh thyme
1 teaspoon red pepper flakes
3 large garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 cup white wine
1 tablespoon softened butter

Directions:

Soak blackeye peas with enough water to cover by 2 inches overnight. The next day, drain and set aside.
Dice bacon into roughly 1/4 inch pieces. Add oil and bacon to pre-heated thick bottomed pot or dutch oven. Cook until crisp, stirring regularly to avoid burning.
Remove bacon with slotted spoon and set aside. Add Andouille sausage to pot, and sauté Andouille in bacon fat until browned.
Add onions and celery and cook until slightly browned and translucent, stirring occasionally.
Add garlic and cooked bacon. Cook 1 minute, then add stock. Stir to make sure nothing sticks to bottom of pot.
Bring to a boil and add the tomato paste, bay leaves and soaked blackeye peas, along with a pinch of kosher salt. Stir and return to a boil.
Reduce heat, cover and simmer about an hour, stirring occasionally. Adjust seasoning to taste, discard bay leaves and keep warm.
Season shrimp with salt and pepper. Mix the parsley, thyme and red pepper flakes in a small bowl and set aside.
Heat oil in a skillet over medium-high heat. Add shrimp and cook for about a minute. When the pan side of shrimp begins to take on a red color, flip shrimp and add minced garlic and herb mixture. Stir and cook for another minute.
Add the wine and lemon juice, and simmer until shrimp are firm, about 2 minutes. Remove from heat, add softened butter, and stir until the butter dissolves into the wine.
Serve shrimp over blackeye peas and rice, topped with the butter & white wine pan sauce.

The post Garlicky Shrimp & Blackeye Peas first appeared on Camellia Brand.

Cassoulet

user-submission — Thu, 07 Dec 2017 21:47:25 +0000

Ingredients:

2 smoked ham hocks
1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
Salt and freshly ground pepper, to taste
2 pounds Camellia Brand Pinto Beans, rinsed and soaked overnight
8 ounces salt pork, with skin attached
1 pound smoked Andouille sausage, cut into 4-inch pieces
1 carrot, unpeeled, cut into 3-inch sections
1 medium onion, quartered
1 whole head garlic, cut in half crosswise
1 large tomato, diced
1 bouquet garni (recipe below)
2 quarts + 2 cups chicken stock
1 tablespoon olive oil
1/4 cup fresh bread crumbs

Bouquet Garni

4 sprigs parsley
3 small celery stalks
2 sprigs thyme
1 bay leaf
6 whole cloves

Directions:

Place the ham hocks and pork shoulder cubes in a medium bowl and season lightly with salt and pepper; cover and refrigerate overnight
In a separate large bowl, cover the dried beans with at least 3 inches water and soak overnight.
The next day, in a medium saucepan over medium-high heat, add enough water to cover the salt pork by 2 inches and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, until the salt pork is supple. Drain, cool and set the salt pork aside.
Drain the beans, rinse, and set them aside.
In a large Dutch oven, heat the olive oil over medium-high heat.
Add half the seasoned pork cubes and cook 10 minutes, until lightly browned; transfer to a plate. Repeat with the remaining pork cubes and set aside. Add the ham hocks to the Dutch oven and brown them lightly.
Add the Andouille sausage, carrots, and onions to the pot and cook over medium heat for 7 minutes, stirring occasionally, until the onions are golden. Add the cut head of garlic and the diced tomato, and cook for 1 minute, stirring constantly.
To make the Bouquet Garni: Gather the ingredients together in a piece of cheesecloth, and tie with butcher’s twine.
Pour in 2 quarts chicken stock to the pot and add the bouquet garni, cloves, boiled salt pork, the browned pork cubes, and the beans. Bring to a boil over high heat, then cover the pot with a tight fitting lid, and reduce the heat to medium-low. Simmer for 2 hours, stirring occasionally.
Remove from the heat and discard the cut garlic and bouquet garni.
Preheat oven to 325°F.
Add the remaining 2 cups chicken stock to the Dutch oven, and season with salt and pepper. Bake the cassoulet, uncovered, for 1 1/2 hours.
Reduce the temperature to 275°F. Gently stir the skin that has formed atop the cassoulet. Sprinkle with the bread crumbs, and bake for 1 additional hour, uncovered, until a rich brown crust has formed on the surface.
Remove from the oven and let rest for at least 20 to 30 minutes before serving.

From Dinner Deja Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2017).

The post Cassoulet first appeared on Camellia Brand.

Lamb Shanks with Garlic & Butter Beans

user-submission — Thu, 07 Dec 2017 21:46:30 +0000

Ingredients:

2 lbs. Camellia Brand Large Lima Beans (also called Butter Beans), rinsed and soaked overnight in enough cold water to cover
8 lamb shanks
1/2 cup olive oil
5 cups vegetable stock, divided
5 large shallots, diced (about 1/3 cup)
8 large cloves garlic, minced
1/4 cup brandy
3 large ripe tomatoes, diced (about 2 cups)
1/2 cup tomato paste
2 bay leaves
8 sprigs fresh thyme
4 cups white wine
Salt and freshly ground pepper, to taste

Directions:

Preheat oven to 325°F.
Heat 6 tablespoons olive oil in a large, deep sauté pan, or Dutch oven, over medium-high heat, and brown the lamb shanks on all sides. Remove the shanks from the pan and set aside.
Drain the fat, and deglaze the pan using 1 cup vegetable stock. Pour the liquid into a small bowl and set aside.
Return the sauté pan to the stove, and heat the remaining 2 tablespoons oil over medium heat. Add the shallots and sauté for 2 to 3 minutes until translucent. Add the garlic and sauté for 1 additional minute. Add the brandy, tomatoes, tomato paste, bay leaves, and thyme and cook over low heat for 10 minutes.
Add the drained beans and arrange the lamb in the pan; with the meatier side down. Pour in the deglazing liquid, the wine, and the remaining vegetable stock.
Bring to a boil, then reduce heat to medium low and simmer for 15 minutes.
Cover the sauté pan with a tight fitting lid and bake in the preheated oven for 1 1/2 to 2 hours, or until lamb shanks are fork tender and the beans are done. Check halfway through the cooking time and add more stock as needed.
Remove from the oven, discard bay leaves and thyme, then increase the oven temperature to broil. Return the lamb to the oven and broil each side for 5 minutes to brown.
Adjust the seasoning with salt and pepper.
Serve in a preheated bowl with the butter beans and sauce.

From Dinner Deja Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2017).

The post Lamb Shanks with Garlic & Butter Beans first appeared on Camellia Brand.

White Bean and Smoked Pork Sandwich on Texas Toast

user-submission — Wed, 15 Nov 2017 12:38:57 +0000

Ingredients:

2 lb. Camellia Brand Great Northern Beans (soaked overnight)
2 lb. smoked pork (your favorite smoked pork product will work)
1/4 cup bacon drippings (or other fat)
2 cups chopped onion
1 cup bell pepper
4 cloves minced garlic
4 quarts of chicken stock
2 bay leaf
Tabasco hot sauce
Salt and pepper

Directions:

White Beans

In a small soup pot, heat bacon fat until hot.
Add onions, peppers, and garlic and sauté for 10 minutes on high heat.
Add beans, stock, and bay leaf.
Cook on medium heat (simmer) for two hours.
Stir beans every 10 minutes.
When beans are tender, creamy, and falling apart; season beans with hot sauce and salt and pepper.
Cool beans overnight.

Sandwich

Toast your favorite bread on both sides with butter until golden brown.
On one side of the bread; spread creole mustard.
Smear bean and pork mixture evenly across the toast. Make sure to have a good ratio of beans and meat.
Add your favorite pickle chip on the sandwich.
Cut sandwich in half and serve immediately.

Jean-Paul Bourgeois is Executive chef of Blue Smoke restaurants in New York City. His career in the kitchen began a long time ago, boiling crawfish, crabs and shrimp at a local seafood shack in Thibodaux, Louisiana. While his roots are in the south, his goal is to tell the story of southern food through its foodways in New York and beyond.

The post White Bean and Smoked Pork Sandwich on Texas Toast first appeared on Camellia Brand.

Beans & Greens Soup

Aimee Bussells — Tue, 14 Nov 2017 15:56:19 +0000

Ingredients:

1 (1-pound) package Camellia Brand Dried Beans (options: Garbanzos, Lentils, Navy Beans, Great Northern Beans, etc.)
2 tablespoons fat (options: olive oil, avocado oil, butter, etc.)
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
1/4 teaspoon pepper

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium-high heat.
Add chopped onion and chopped vegetables and sauté for 3 minutes. Add garlic and cook 1 minute more.
Add broth, beans and red pepper flakes; bring to a boil. Reduce heat, cover and simmer until beans are tender. (See our bean cooking chart for cooking times per individual bean/pea varieties). Add more broth or water as needed.
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.

The post Beans & Greens Soup 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.

Beef & Lentil Stew

Aimee Bussells — Tue, 14 Nov 2017 15:49:57 +0000

Ingredients:

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground pepper
2 cups celery, chopped
4 large carrots, peeled and chopped
3 cups onion, chopped
2 tablespoons garlic, chopped
1 teaspoon thyme
1 teaspoon cumin
6 (14.5-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
1 (1-pound) package Camellia Brand Lentils, rinsed and sorted
2 tablespoons red wine
1/3 cup chopped fresh Italian parsley

Directions:

Heat the oil in a heavy 6-7 quart stock pot over medium-high heat.
Sprinkle the beef with salt and pepper. Add beef to the pot and cook until brown on both sides about 10 minutes. Using a slotted spoon, remove beef to a bowl and reserve.
Add the celery, carrots, onion, garlic, thyme and cumin to the pot. Sauté until the onions are translucent, about 8 to 10 minutes.
Return the beef and any accumulated juices to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour.
Add the lentils to the pot. Cover and continue simmering until the lentils are tender, about 40 minutes.
Stir in the red wine and parsley. Season the soup, to taste, with salt and pepper.

The post Beef & Lentil Stew first appeared on Camellia Brand.

Green Split Pea and Ham Soup

user-submission — Tue, 14 Nov 2017 15:49:46 +0000

Ingredients:

4 slices of bacon, chopped
1 cup chopped onion
1/4 cup of chopped celery
1 large carrot, scraped and chopped fine
1 tablespoon of minced garlic
1 (1-pound) package Camellia Brand Green Split Peas, rinsed and sorted
1/2 teaspoon each of dried thyme and rosemary, crushed
2 medium bay leaves
7 cups of ham stock or chicken stock/broth
1 teaspoon of Liquid Smoke, optional
1 meaty ham bone or 2 smoked ham hocks
2 cups of smoked ham, chopped small
1 1/2 teaspoons of kosher salt, or to taste
1/4 teaspoon of freshly ground black pepper, or to taste
1/2 teaspoon of Cajun or Creole seasoning, or to taste

Directions:

Cook the bacon in a soup pot, until fat is rendered but not until bacon is crisp.
To the bacon and drippings, add the chopped onion, celery and carrot; cook over medium until tender, about 5 minutes. Add the garlic; cook another minute.
Rinse and sort through the peas and add to the pot, along with the herbs and bay leaves. Cook and stir another minute, then add the stock or water, Liquid Smoke, if using, and ham hocks. Bring to a boil, reduce heat and simmer uncovered on very low for 1 hour, stirring occasionally.
Add the chopped ham to the beans and simmer low for 30 minutes longer. Peas will have broken down and soup should be very thick. Remove bay leaves and discard.
Add salt, pepper and Cajun or Creole seasoning; taste and adjust seasonings as needed.

Cook’s Notes: May serve as is, or if you prefer a smoother texture, puree with an immersion blender or carefully transfer in batches to a food processor before adding in the ham. If you have the extra time and for a boost in flavor, use a leftover ham bone or a few meaty ham hocks to first make a ham stock as your soup base. Water may be substituted but add in 2 tablespoons of chicken base with the soup.

Pick meat off of the bone or hocks and use in the soup. May omit Liquid Smoke if using a homemade ham stock. In place of the thyme and rosemary, I use a teaspoon of Herbes de Provence.

Recipe from Mary Foreman, publisher and author of DeepSouthDish.com, an online blog about Southern cooking. Mary published her first cookbook, Deep South Dish Homestyle Southern Recipes in May 2015. It’s a compilation of her most-loved and top southern favorite recipes, including several that are cookbook exclusives.

The post Green Split Pea and Ham Soup first appeared on Camellia Brand.

Frenchmen Street Red Beans and Rice Soup

user-submission — Tue, 14 Nov 2017 15:49:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
3/4 cup brown rice, uncooked
1/2 cup finely chopped red onion
2 links andouille sausage, sliced into 1/2″ rounds
1 (14.5-oz) can diced tomatoes
4 cups vegetable broth
6-8 cups water
1 tsp. cumin
1 tsp. black pepper
1 tsp. salt

Directions:

Combine all ingredients in the slow cooker. Be sure to add enough water to leave 3″ of space from the rim of the slow cooker, but no more than 8 cups.
Cook on low heat for 7 to 8 hours, until the beans and rice are tender.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Frenchmen Street Red Beans and Rice Soup first appeared on Camellia Brand.

Chartres Cajun White Bean and Sausage Soup

user-submission — Tue, 14 Nov 2017 15:49:15 +0000

Ingredients:

1 lb. andouille or smoked sausage, sliced into 1/2″ rounds
1 (1-pound) package Camellia Brand Navy (Pea) Beans, rinsed
2 carrots, halved lengthwise and sliced
3 stalks celery, chopped
1 large yellow onion, chopped
1/4 tsp. pepper
1/2 tsp. cumin
1/4 tsp. red pepper flakes
1 bay leaf
4 (14.5-oz) cans chicken broth
1/4 cup chopped fresh parsley
Cooked bacon, crumbled, for garnish
Chopped green onions, for garnish

Directions:

In the slow cooker, combine sausage, navy beans, carrots, celery, yellow onion, pepper, cumin, red pepper, bay leaf and chicken broth.
Cook on low heat for 8 hours or until beans are tender.
Immediately before serving, stir in parsley. Garnish with crumbled bacon and green onions. Serve over rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Chartres Cajun White Bean and Sausage Soup first appeared on Camellia Brand.

Pan-Seared Snapper with Creole Red Bean Sauce

user-submission — Tue, 14 Nov 2017 15:48:58 +0000

Ingredients:

4 tablespoons vegetable oil, divided
4 ounces tasso ham, cut into 1/4-inch cubes
1/2 cup diced sweet yellow onion
1/2 cup diced red bell pepper
1/2 cup crushed tomatoes
1 shallot, minced (about 2 tablespoons)
1 cup cooked Camellia Creole Red Beans, drained (no sausage)
3/4 cup chicken stock, divided
1 dried bay leaf
2 tablespoons heavy whipping cream
4 (6 to 8 ounce) snapper fillets, skin-on, scales removed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Herbed rice

Directions:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add tasso; cook until slightly browned, about 5 minutes. Let drain on paper towels.
In the same skillet, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook until softened, stirring frequently, 4 to 5 minutes. Add tomato and shallot; cook for 1 minute, scraping browned bits from bottom of pan. Add beans, 1/2 cup stock, and bay leaf, stirring to combine. Bring to a boil; reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
In the container of a blender, place bean mixture. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Add remaining 1/4 cup stock, and process until smooth; return to saucepan. Add cream. Bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
Season snapper fillets with salt and pepper.
In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Once oil begins to smoke, add fillets, skin side down, and cook until skin is crisp, about 3 minutes. Turn fillets, and cook until fish flakes easily with a fork, about 3 minutes more. Transfer fillets to a plate with warm Herbed Rice. Drizzle with red bean sauce. Sprinkle tasso over sauce. Serve immediately.

The post Pan-Seared Snapper with Creole Red Bean Sauce first appeared on Camellia Brand.

Creamy Green Baby Lima Bean And Shrimp Casserole

user-submission — Tue, 07 Nov 2017 21:24:42 +0000

Ingredients:

1 pound peeled and deveined large fresh shrimp
1 teaspoon Cajun seasoning
1/2 (8-ounce) package cream cheese, softened
1 (10.75-ounce) can cream of onion soup
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup Sauvignon Blanc
4 tablespoons butter
1/2 cup diced bell pepper
1/4 cup diced celery
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
Dorothy’s Delicious Green Baby Lima Beans
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
3/4 cup panko (Japanese bread crumbs)
Garnish: chopped fresh thyme

Directions:

In a large bowl, combine shrimp and Cajun seasoning; gently toss to coat. In a medium bowl, whisk cream cheese until smooth. Add soup, 1/2 cup Parmesan, and wine, stirring until smooth. Set aside.
In a large Dutch oven, melt butter over medium-high heat. Transfer 2 tablespoons melted butter to a small bowl, and set aside. To Dutch oven, add bell pepper and celery. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic and thyme, and cook 1 minute more. Stir in Dorothy’s Delicious Green Baby Lima Beans, lemon juice, and salt. Cook for 5 minutes, stirring occasionally. Add shrimp and cook until pink and firm, 3 to 4 minutes. Stir in cream cheese mixture, and cook for 2 minutes. Remove from heat.
Pre-heat oven to 350ºF. Spray a 3-quart baking dish with cooking spray. Spoon mixture into prepared pan.
To reserved 2 tablespoons butter, add bread crumbs and remaining 2 tablespoons Parmesan, stirring to combine. Sprinkle over casserole.
Bake until browned and bubbly, 25 to 30 minutes. Garnish with thyme, if desired.

The post Creamy Green Baby Lima Bean And Shrimp Casserole first appeared on Camellia Brand.

Instant Pot Chicken Tinga & Black Bean Tacos

Aimee Bussells — Mon, 16 Oct 2017 22:00:23 +0000

Ingredients:

1 (14 ounce) can whole tomatoes
1/2 cup jarred salsa verde
1-2 tablespoons Tabasco chipotle pepper sauce
1/4-1/2 onion, roughly chopped
3 garlic cloves, roughly chopped
1/2 teaspoon cumin
1/2 teaspoon dried oregano
Pinch of salt
2 pounds chicken tenderloins
Salt and pepper to taste
1 bay leaf
Cooked Instant Pot Camellia Brand Black Beans
Small corn or flour tortillas
Chopped white onion
Chopped fresh cilantro
Chopped radishes
Lime wedges

Directions:

Add the first 8 ingredients to a blender or food processor and blend until mixture is smooth.
Place the chicken in bottom of Instant Pot, sprinkle with salt and pepper, and pour tomato mixture over chicken. Add bay leaf and stir to combine.
Cover, twist to lock the lid, and turn the valve to sealing. Select Manual mode for high pressure and set for 10 minutes. Once time is up, let the pressure release naturally for 5 minutes, then turn valve to venting.
Open lid and remove bay leaf. Use two forks to shred the chicken in the pot.
Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes (while chicken is cooking in the Instant Pot). Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
Add shredded chicken and cooked black beans to warm tortillas, along with additional chopped onion, cilantro, radishes and fresh squeezed lime juice.

Recipe adapted from paleOMG.

The post Instant Pot Chicken Tinga & Black Bean Tacos first appeared on Camellia Brand.

Classic Oven-Baked Beef & Pinto Bean Tacos

Aimee Bussells — Mon, 16 Oct 2017 21:59:56 +0000

Ingredients:

10-12 hard taco shells
2 teaspoons vegetable oil
1/2 cup diced onion
3 garlic cloves, minced
1 lb. ground beef or ground turkey
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 1/2 teaspoons ground cumin
1/2-1 teaspoon salt
1 teaspoon black pepper
1/2 cup water
1-2 cups cooked Camellia Brand Pinto Beans
2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded lettuce
1 jar of your favorite salsa
1 container of sour cream

Directions:

Preheat oven to 400 degrees. Arrange the taco shells inside a 9″x13″ baking dish.
Heat oil in a large skillet over medium-high heat. Add onion, garlic and ground meat, breaking it up with a spoon, and cooking for 5-8 minutes until browned.
Add chili powder, garlic powder, onion powder, oregano, smoked paprika, cumin, salt, pepper, 1/2 cup water and cooked pinto beans, and simmer for a few minutes.
Divide meat & bean mixture among taco shells and top with all of the cheese.
Bake for 10 minutes or until cheese is melted and taco shells are lightly browned. Remove from oven.
Top tacos with lettuce, salsa and sour cream, and serve immediately.

The post Classic Oven-Baked Beef & Pinto Bean Tacos first appeared on Camellia Brand.

Slow Cooker Shredded Pork & Pinto Tacos

Aimee Bussells — Mon, 16 Oct 2017 21:59:33 +0000

Ingredients:

1 lb. pork shoulder
1 (1-pound) package Camellia Brand Pinto Beans
6 ounces beer or chicken broth
1 (15-ounce) can fire-roasted tomatoes
6 cloves garlic, minced
1-2 jalapeño peppers, minced, or to taste (Remove ribs and seeds for less heat or omit peppers entirely based on your preference.)
1 medium onion, chopped
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1 tablespoon taco seasoning
1 teaspoon salt
1 1/2 cups water
12 small corn or flour tortillas
Toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños

Directions:

Rinse and sort beans.
Place pork shoulder in a slow cooker. Add pinto beans, beer or chicken broth, tomatoes, garlic, jalapeños, onion, chili powder, cumin, cayenne, taco seasoning, salt and 1 1/2 cups water.
Cook on low heat for 6-8 hours or high heat for 4-6 hours.
Remove lid at end of cooking time and shred pork using two forks directly in the slow cooker. If there’s too much liquid, continue to cook with cover off for a little while. If it’s too dry, add more water.
Warm tortillas by wrapping several in aluminum foil and heating in a 350° oven for 15-20 minutes. Or warm individual tortillas over a gas burner, using tongs to flip and heat each side.
Add pork and bean mixture to warmed tortillas and add toppings as desired. Serve immediately.

Recipe adapted from Pinch of Yum.

The post Slow Cooker Shredded Pork & Pinto Tacos first appeared on Camellia Brand.

Jamaican Jerk Black Bean & Corn Salsa Tacos

Aimee Bussells — Mon, 16 Oct 2017 21:59:00 +0000

Ingredients:

Jerk Black Beans

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

Roasted Corn Salsa

1 1/2 cups frozen corn kernels or 2 ears of corn
1/2 red onion, chopped
1/4 cup chopped cilantro
1/2 cup halved grape tomatoes
Salt, pepper, cayenne and lime juice to taste

Tortillas and Toppings

Small corn or flour tortillas
Diced avocado
Chopped green onions
Additional fresh lime juice
Sour cream or plain Greek yogurt

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 mixture is dry.
Cook ears of corn over a grill or a gas flame until roasted to your preference. Cut corn kernels off cob. Or, add frozen corn to a heavy-bottomed skillet over high heat. Cook until kernels have browned, stirring occasionally, 6-8 minutes.
Cool corn and add to a bowl with chopped red onion, cilantro, and halved grape tomatoes. Season mixture to taste with salt, pepper, cayenne and lime juice.
Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes. Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
Add bean mixture and corn salsa to warmed tortillas and add toppings as desired. Serve immediately.

Recipe adapted from veganricha.com.

The post Jamaican Jerk Black Bean & Corn Salsa Tacos first appeared on Camellia Brand.

Creole Shrimp & Red Bean Tacos

Aimee Bussells — Mon, 16 Oct 2017 21:58:31 +0000

Ingredients:

Cilantro Lime Coleslaw

1/2 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 fresh lime juice
Tabasco green pepper sauce or other hot sauce, to taste
1-2 cups shredded green cabbage

Creole Shrimp

1 lb. shrimp
2 teaspoons Creole seasoning, or to taste
1 tablespoon olive oil or butter

Tortillas and Toppings

8 small corn tortillas
1-2 cups cooked Camellia Brand Red Kidney Beans
Diced avocado
Cotija cheese
Chopped cilantro
Lime wedges

Directions:

Add all coleslaw ingredients (except for cabbage) to a food processor or blender, and pulse until smooth. In a bowl, toss 3/4 of the dressing with shredded cabbage and refrigerate. Reserve the rest of the dressing for topping tacos.
Pat shrimp dry. To a bowl, add shrimp and Creole seasoning. mix thoroughly to cover shrimp with seasoning.
In a wide skillet, heat oil or butter over medium heat. Add shrimp in a single layer to hot skillet, and sauté just until shrimp are seared and cooked through (pink). Be careful not to overcook.
Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes. Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
Add cooked shrimp, red beans and cilantro lime coleslaw to warm tortillas. Top with additional dressing, if desired, and add other toppings to taste.

Recipe adapted from Pinch of Yum.

The post Creole Shrimp & Red Bean Tacos 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.

Brunswick Stew

user-submission — Mon, 21 Aug 2017 14:26:46 +0000

Ingredients:

2 tablespoons vegetable oil (or if you prefer, bacon fat)
1 large onion, diced
1 smoked ham hock
1 fryer chicken (3 ½-4 pounds), cut up, excess fat removed
1 quart (4 cups) homemade or canned chicken stock (or 2 cups stock plus 2 cups water)
1 cup any mild, not-too-herbal tomato sauce, or canned stewed tomatoes
1 (14.5-ounce) can diced tomatoes, preferable fire-roasted
1/2 to 1/3 cup commercial barbecue sauce
1/4 to 1/3 cup vinegary hot sauce, such as Tabasco, Frank’s RedHot, or Crystal
1 to 2 tablespoons Worcestershire sauce
1 to 2 tablespoons honey or brown sugar (light or dark)
2 fist-size russet or Yukon Gold potatoes, peeled and cut into ¾-inch dice
1 1/2 cups tender-cooked Camellia Brand Large Lima Beans
1 (10-ounce) bag frozen corn kernels
½ pound fresh okra, stemmed and cut into ½ -inch slices
Salt and freshly ground black pepper

Directions:

Make the chicken base: Place a large, heavy skillet over medium heat and add the oil. When the oil is hot and shimmering, add the onion and ham hock and cook, stirring, until the onion is softened and you can smell the hammy, smoky fragrance of the hock, about 6 minutes. Transfer the onion and hock to a large Dutch oven or other heavy stew pot.
Return the skillet to medium heat, and working in batches, brown the chicken pieces, adding more oil or bacon fat if needed. When the underside of each piece is golden, use tongs to flip it; allow about 5 minutes for each side. Transfer the browned chicken pieces to the Dutch oven.
Pour about ¾ cup chicken stock into the skillet, stirring to loosen any browned bits from the bottom of the pan. Pour this liquid and the remaining stock into the Dutch oven.
Set the Dutch oven over high heat and bring to a boil. Cover, lower the heat to the merest simmer, and let cook for 45 minutes. At this point, either skim the fat from the top of the stew and discard it, or remove the stew from the heat, let it come to room temperature, cover it, and refrigerate it overnight; in the morning, remove the fat cap on the surface.
When the stew has been defatted (and brought back to a simmer, if you went the chilling route), add the tomato sauce, diced tomatoes, barbecue sauce, hot sauce, Worcestershire sauce, honey, and all of the vegetables to the pot. Season with salt and plenty of pepper to taste. Simmer, covered, until the potatoes are fork tender and the chicken and ham are almost falling off the bone, 20-30 minutes.
Fish out the chicken and the ham hock. Let them cool slightly, and then pull the meat from the bones and into big chunks. Return the meat to the pot, heat the stew through, taste again for seasonings, and serve.

Crescent Dragonwagon is the much-published author of fifty books in five genres, numerous magazine articles, and two blogs. This recipe comes from her cookbook Bean by Bean, a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.

The post Brunswick Stew first appeared on Camellia Brand.

Ruth’s Southern Country-Style Butter Bean & Green Bean Soup with Potatoes

user-submission — Mon, 21 Aug 2017 14:26:30 +0000

Ingredients:

½ cup Camellia Brand Large Lima Beans
1 ½ pounds fresh green beans, tipped, tailed, and sliced into 2/3-inch pieces
1 ½ pounds potatoes, cut in medium-size chunks
¼ pound bacon (optional)
1 large onion, chopped
1 stalk celery, chopped
1 tablespoon butter (use 3 tablespoons or more if you omit the bacon)
Salt and freshly ground black pepper
Bacon Salt (optional)
1 (12-ounce) can evaporated whole or skim milk

Directions:

Rinse and soak lima beans overnight.
The next morning, drain and rinse beans and place in a large, heavy soup pot with 3 cups water or unsalted vegetable stock or chicken broth. Bring to a boil, turn down to a simmer, and let cook, covered, until beans are pretty close to tender, about 1 hour.
Add green beans, potatoes, bacon (if using), onion, and celery to the pot. Add 2 quarts (8 cups) water – it will just barely cover the ingredients – and set over high heat. Bring to a boil, then turn down to a simmer and cook, covered, until the beans are very soft and the potatoes are on the edge of disintegrating, about 1 hour.
Using a potato masher, coarsely mash up some of the green beans and potatoes. You certainly don’t want this smooth, but you want enough of it mashed so the consistency is soupy but thickened. Season to taste with salt and pepper, and if you omitted actual bacon, some Bacon Salt.
Just before serving, make sure the soup is nice and hot, pour in the evaporated milk, and stir well. Heat through, mindfully; don’t let it boil (the milk will curdle). Serve hot, right away. (If you have leftovers, or want to do the soup ahead of time and reheat it the next day, remember to reheat carefully, adding the milk at the end.)

Note: Bacon Salt is a seasoned salt that’s meatless (though it does contain wheat) and adds just the right smoky touch. It’s available at www.baconsalt.com; this recipe uses the hickory flavor.

Note: This recipe is a perfect candidate for the slow cooker. Follow the directions for the recipe, cooking the soup on high for about an hour, even two, in the slow cooker. At about 1 ½ hours into cooking, do the mashing described in step 2. Then turn heat to low, and cook 2-3 hours longer.

The post Ruth’s Southern Country-Style Butter Bean & Green Bean Soup with Potatoes first appeared on Camellia Brand.

Ragout of Shiitake Mushrooms, Butter Beans & Southern Greens

user-submission — Mon, 21 Aug 2017 14:26:13 +0000

Ingredients:

Vegetable oil cooking spray (optional)
3 tablespoons olive oil
½ pound shiitake mushrooms, cleaned, tough part of stems removed, coarsely sliced or halved
3-4 cloves garlic, pressed
2 cups tender-cooked Camellia Brand Large Lima Beans
3 ½ cups good commercial tomato sauce from a jar (not canned)
Salt and freshly ground black pepper
Honey (optional)
1 bunch hearty greens such as kale, turnip greens, mustard greens, collard greens or Swiss chard, washed and sliced crosswise into very slender ribbons
Cooked cheese grits, for serving
Freshly shaved Parmesan cheese, for serving

Directions:

Put a large pot of water, covered, on to boil over high heat.
Spray a large skillet with oil (unless it’s non-stick). Place the skillet over medium heat and add the olive oil. When the oil thins slightly, add the shiitakes and sauté until they start to soften, about 3 minutes. Stir in the garlic and cook, stirring until the mushrooms start to stick to the skillet, a few minutes more.
Add the cooked butter beans and the tomato sauce to the skillet, turn the heat to very low, and heat through, stirring occasionally. Taste and correct the seasonings with salt and pepper, maybe a drop of honey. Remove from the heat.
When the water is boiling, drop in the sliced greens and blanch them quickly, just until they get limp and their color brightens. (The blanching process is very quick, but timing varies depending on the tenderness of the green and how thin it is sliced. Chard will be done almost instantly; collards may take 40 seconds.) Carefully drain the greens in a colander (save the blanching water for stock, if you like) and quickly pour cold water over them to stop the cooking.
Stir about one quarter of the blanched greens into the hot mushroom ragout, reserving the remainder.
Serve as follows: A big ladleful of grits goes in the center of the plate, with the middle slightly hollowed to make a nest for a good-size spoonful of the ragout. Top the ragout with a little tangle of the bright green blanched greens, and add shaved Parmesan.

The post Ragout of Shiitake Mushrooms, Butter Beans & Southern Greens first appeared on Camellia Brand.

Instant Pot Navy Beans

Amanda Ladner — Sun, 20 Aug 2017 16:36:17 +0000

Ingredients:

2 tablespoons olive oil
3 links smoked sausage, (cut into bite size pieces)
¼ onion, diced
½ green bell pepper, diced
1 (1-pound) package Camellia Navy Beans

1 handful parsley, roughly chopped
4 cups water
1 quart organic chicken stock
Slap Ya Mama seasoning, to taste
Smoked paprika, to taste
Garlic powder, to taste

Directions:

Press the SAUTE button on Instant Pot and add olive oil.
Once heated, add sausage and brown on both sides, stirring often, about 10 minutes/
Push browned sausage to one side and add onion and bell pepper. Stir and cook until glistening, about 5-8 minutes, then stir sausage, onions and bell peppers together.
Add beans, chicken stock and water and stir.
Place lid on and lock and seal.
Set PRESSURE COOKER option on high for 1 hour and 5 minutes.
When done, carefully unlock seal valve to remove pressure, then open lid and stir contents.
Add smoked paprika, Slap Ya Mama seasoning and garlic powder to taste.
Cook, uncovered, on BEANS/CHILI setting for an additional 15-20 minutes, stirring often to avoid sticking. (Temperatures may vary with different brands of pressure cooker.)
Serve over rice with a side of cornbread.

Angie Dumas is a Lifestyle & Food Blogger and Recipe Developer. Angie started out as a food writer doing restaurant reviews and now develops recipes for brands on her website. She loves creating new recipes, reviewing products, spending time with family, traveling and seeing the world!

The post Instant Pot Navy Beans first appeared on Camellia Brand.

Southern Summer Succotash

user-submission — Fri, 14 Jul 2017 16:29:09 +0000

Ingredients:

3 medium ears corn
1/2 pound dry Camellia Brand Baby Lima Beans
3 slices bacon, cooked and chopped, reserve drippings
1/2 cup chopped andouille or smoked ham or turkey, optional
1 cup sliced fresh or frozen okra, thawed
1 cup chopped Vidalia or other sweet onion
1/2 cup chopped sweet bell pepper (green, red, yellow, orange or a combination)
1/2 tablespoon minced garlic
1/2 tablespoon brown sugar
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1 cup halved grape tomatoes
2 teaspoons fresh, chopped parsley
1 tablespoon unsalted butter, or 1/8 cup heavy cream

Directions:

Cook corn using your favorite method, or place whole, unhusked corn in microwave and cook on high for 12 minutes (1000 watt); use oven mitt to remove and set aside to cool.
Meanwhile, add baby lima beans to a small saucepan and cover with water. Bring to a boil, boil for 3 minutes, reduce to simmer and cook until mostly tender, about 45 minutes – 1 hour. Drain, setting aside 1/2 cup of the cooking water. Rinse beans and set aside.
Use a sharp, serrated knife to carefully cut off the root end of the corn, remove husks and silks and cut corn off of the cob. Use dull edge of the knife to scrape down the milk; set aside.
Cook the bacon in a large skillet, remove bacon and set aside to chop, but leave drippings in the skillet.
Add sausage or ham to drippings, if using, and cook over medium high until browned. Remove with a slotted spoon and transfer to the beans.
Add the okra to the drippings and cook for about 3 minutes or until lightly browned. Add onion and bell pepper and cook another 4 minutes until softened; add the garlic and cook another minute.
Add the corn, sugar, baby lima beans, meat and seasonings to the skillet. Add some of the reserved cooking water, a little at a time, only if mixture is too dry.
Reduce heat to medium low, cook and stir until everything is heated through. Add tomatoes, bacon, and parsley. Stir in butter or cream until warmed through; taste and adjust seasonings as needed.
Serve immediately.

The post Southern Summer Succotash 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.

New Orleans-Style Vegan Red Beans & Rice

user-submission — Fri, 23 Jun 2017 18:08:07 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans (rinsed, picked through, and soaked at least 10 hours)
2 cups celery, diced
1 yellow onion, diced
3 garlic cloves, diced
10 cups water
1 (4-inch) strip of kombu
4 bay leaves
2 tsp dried thyme
1-2 vegetable bouillon cubes
3 tsp smoked paprika
1 tsp liquid smoke, more to taste if you like
1 tsp cajun seasoning (more if yours doesn’t have salt already)
2 cups rice (Any kind. My favorite is medium-grain brown rice.)
4 Field Roast (vegan) Smoked Apple Sage or Italian sausages, sliced
1 cup parsley, chopped

Directions:

Heat a couple of tablespoons of oil in a heavy bottomed pot. If you’re oil-free, warm some water to sauté.
Add the celery, onion, and garlic, and sauté for a couple of minutes. Add a pinch of salt in there, too.
Add the beans, followed by 10 cups of water.
Bring to a boil, then add the kombu, bay leaves, and thyme.
Reduce to medium low heat to simmer for about 45 minutes. Check halfway through to skim off any foam that may form on the top.
While the beans are cooking, make your rice by following the package instructions (brown and white have different instructions).
This is also a good time to fry your vegan Field Roast sausage in a couple of tablespoons of oil.
When the beans have finished cooking (taste a bean to make sure), remove them from the heat, and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
Add another bouillon cube if you want it saltier (I usually do 2 cubes).
Stir in the vegan sausage.
Serve over rice, and garnish with parsley.

Jenné Claiborne of Sweet Potato Soul is a vegan lifestyle blogger who shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips. Photo credit: Jenné Claiborne

The post New Orleans-Style Vegan Red Beans & Rice first appeared on Camellia Brand.

Instant Pot Black Beans

Aimee Bussells — Wed, 07 Jun 2017 15:16:28 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Black Beans, rinsed and sorted
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water

Directions:

Add all ingredients to the Instant Pot.
Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months.

Instant Pot Tips for cooking beans and saving even more time:

Just as with the stovetop, there’s no need to soak beans before cooking them in the Instant Pot.
As you’re preparing your ingredients, plug in the Instant Pot, and press the Sauté button. This will allow it to pre-heat, helping it to come to full pressure faster once you’ve selected Beans/Chili mode. After you’ve added your ingredients and locked the lid, press Off to end Sauté mode. Then, select Beans/Chili mode.
If you prefer a slightly firmer bean texture, use the Manual mode and set the timer for anywhere from 25-27 minutes. Choosing the Beans/Chili mode cooks the beans for 30 minutes and is a no-brainer, but finding your perfect cooking time/texture is a personal preference that benefits from some experimenting.
The general rule of thumb is 4 cups of liquid for every 1 cup of beans, but again, you can experiment for personal preference. As long as your beans are covered by at least 1 inch of liquid, you’re good.
When cooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so.
As noted in the recipe, it’s important to allow the pressure to release naturally for at least 20 minutes before turning the valve to venting.

The post Instant Pot Black Beans first appeared on Camellia Brand.

Black Bean-Stuffed Sweet Potatoes

Aimee Bussells — Wed, 07 Jun 2017 15:16:23 +0000

Ingredients:

4 medium sweet potatoes
1 1/2 cups cooked Camellia Brand Black Beans
1 large avocado, pitted and chopped
3/4 cup chopped cilantro
1/2 cup diced green onions
1/4 cup pepitas
Greek yogurt or sour cream
1 lime, cut into wedges

Directions:

Preheat oven to 400 degrees. With a fork or sharp knife, pierce each sweet potato 5-6 times.
Place sweet potatoes on a foil-lined baking sheet and bake for 45 minutes to 1 hour, or until tender. (If in a hurry, microwave on high for 5-8 minutes.)
When cool enough to handle, cut open sweet potatoes and fluff/mash the insides with a fork.
Top each potato with cooked black beans, Greek yogurt or sour cream, avocado, cilantro, green onions, and pepitas. Squeeze limes wedges over all. Salt and pepper to taste.
Serve immediately.

The post Black Bean-Stuffed Sweet Potatoes 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.

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.

Ghana Bean Stew (Red-Red)

user-submission — Thu, 20 Apr 2017 15:38:04 +0000

Ingredients:

1 cup dried Camellia Brand Blackeye Peas
Water
1/2 teaspoon salt
1 medium onion
1 8-ounce can tomato sauce
1/2 pound smoked fish (smoked whiting, haddock, or whitefish)
1/3 cup red palm oil (or vegetable oil)
1/8 teaspoon ground red pepper

Directions:

Rinse and sort peas.
Add peas to a large bowl, covering with 3 cups water. Soak overnight.
Add peas and soaking water to a large stockpot or Dutch oven. Add an additional 1-cup water to pot. Bring to a boil over high heat. Reduce heat, cover, and simmer until peas are tender, about 1 hour.
Once peas are tender, add salt, and set stockpot aside.
Chop onion.
Rinse fish, removing skin and bones (if any), and break into small pieces.
Heat oil in a frying pan over medium heat. Add chopped onion and cook until translucent.
Add tomato sauce to frying pan and stir well; add fish and stir. Simmer for 2-3 minutes.
Pour contents of frying pan into stockpot.
Add red pepper and an additional 1/2 – 1 cup water to stockpot. Simmer stew for 20 minutes over low heat, stirring occasionally.
Salt and pepper to taste, and serve with hot cooked rice and fried plantains.

Adapted from A Good Soup Attracts Chairs: A First African Cookbook for American Kids by Fran Osseo-Asare (Pelican Publishing, 2001).

The post Ghana Bean Stew (Red-Red) first appeared on Camellia Brand.

K-Paul’s Famous Butter Beans ‘That Make You Crazy’

user-submission — Wed, 05 Apr 2017 19:19:31 +0000

Ingredients:

1 (5 to 6-pound) domestic duckling, or stewing or roasting chicken, cut up
2 tablespoons Chef Paul Prudhomme’s Poultry Magic®
1 cup all-purpose flour
Chicken fat or vegetable oil
1 pound pork chops (3/4-inch thick)
1/2 pound lamb chops
1 1/2 tablespoons Chef Paul Prudhomme’s Meat Magic®
1/2 pound Chef Paul Prudhomme’s Tasso, cut into 1 inch squares (or substitute good smoked ham)
1 pound Chef Paul Prudhomme’s Regular Andouille (or substitute good smoked sausage), cut into 2 inch pieces
5 1/2 cups duck or chicken stock, or water
3/4 cup peeled and chopped whole tomatoes
4 cups chopped onions
3 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon minced garlic
1 pound Camellia Brand Large Lima Beans, soaked overnight
Hot cooked rice (preferably converted)

Directions:

Remove visible fat from duck (or chicken) and sprinkle evenly with 1 tablespoon Poultry Magic®, patting it in. In a paper bag, mix flour with 1 tablespoon Poultry Magic®. Dredge duck pieces in the flour. Shake off excess. Put remaining flour aside.
Heat 3/4-inch chicken fat in a large skillet to 350°. Fry the duck (skin side down and large pieces first) in the hot oil until brown, 3-6 minutes per side. Be sure oil stays at 350°. Drain on paper towels, Set aside skillet with oil.
Place the duck pieces in a large ungreased roasting pan. Bake at 375° until tender, about 40 minutes.
Meantime, season the pork and lamb chops with 1 1/2 teaspoons Meat Magic®. Dredge in the reserved seasoned flour. Reheat the oil to 350°. Brown the pork, lamb, ham (if used) and andouille, about 2 minutes per side. Drain on paper towels and set aside.
When the duck is tender, remove pan and stir to loosen any sediment sticking to the pan bottom. Add the stock, tomatoes, onions, bell peppers, celery, garlic and 1 tablespoon Meat Magic® to the pan. Stir well. Add the drained beans, pork, lamb, tasso and andouille; stir until well mixed and most of the beans are in the liquid. Return to oven and continue baking until the beans and the duck are tender, about 1 1/2 hours, stirring every 15 minutes or so, and more often toward the end of cooking time. Adjust seasoning with Meat Magic®. Serve immediately with rice.

K-Paul’s Butter Beans are a favorite dish of New Orleans’ French Quarter Festival. Original recipe from K-Paul’s Louisiana Kitchen.

The post K-Paul’s Famous Butter Beans ‘That Make You Crazy’ first appeared on Camellia Brand.

Pinto Beans & Ham Hocks

user-submission — Fri, 03 Mar 2017 15:51:19 +0000

Ingredients:

1 pound Camellia Brand Pinto Beans
1 large smoked ham hock
1 large yellow onion, finely chopped
2 cloves garlic, minced
2 dried red chili peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 small spring onions, chopped

Directions:

Place the beans in a bowl or stockpot with enough water to cover, and soak overnight.
When you are ready to cook, drain the beans, rinse and discard any misshapen or discolored beans, and then put them in a stockpot with 12 cups cold water.
Add the ham hock, onion, garlic, and chili peppers. Season with salt and pepper.
Bring to a boil over medium-high heat, then cover and reduce the heat to medium-low.
Simmer for 3 hours, stirring occasionally, or until the beans are tender and the ham falls from the bone. For a thicker and richer broth, you may choose to simmer on low heat for 6 hours.
You may remove and discard the bone, or leave it in the beans for added flavor. Adjust the seasonings to taste.
Garnish with chopped fresh spring onions.

Note from the author:

The longer you cook your pinto beans, the thicker the sauce or “gravy” will become. I find it best to cook them a day or two before you plan to serve them, and refrigerate until you are ready to reheat and serve. This guarantees a thick, rich pot of beans.

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 Pinto Beans & Ham Hocks first appeared on Camellia Brand.

Field Peas & Snap Beans

user-submission — Fri, 03 Mar 2017 15:51:17 +0000

Ingredients:

2 pounds Camellia Brand Field Peas or Camellia Brand Crowder Peas
2 cups fresh snap beans, trimmed and cut in half
8 ounces salt pork
1 large onion, coarsely chopped
2 cloves garlic, minced
1 dried red chili pepper
Salt, to taste
Freshly ground black pepper

Directions:

In a colander, pick over the peas and discard any misshapen or discolored peas. Rinse well and transfer to a large saucepan.
Add the salt pork, chopped onion, dried chili pepper, and 6 cups of cold water. Add more water as needed to cover the peas.
Cover tightly, bring to a boil over medium-high heat, reduce the heat to low, and simmer for 40 minutes.
Add the snap beans and cook for another 15 to 20 minutes, or until the peas and snap beans are tender.
Do not skim off the fat. Season with salt and pepper to taste.

Note from the author:

I grew up eating field peas and years later in culinary school I found out that Field peas and Crowder peas are the same pea. I also learned that it doesn’t matter if you start with fresh, frozen, or dried field peas, they always turn a muddy color when they’re cooked. It made me realize that my grandmother always added snap beans (or string beans) to her pot of peas to provide a bright spot of color.

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 Field Peas & Snap Beans first appeared on Camellia Brand.

Butter Beans & Hog Jowls

user-submission — Fri, 03 Mar 2017 15:51:15 +0000

Ingredients:

2 pounds Camellia Brand Large Lima Beans (soaked overnight)
1 large ham bone
1 (8-ounce) hog jowl, diced
1 large yellow onion, chopped
2 cloves garlic, minced
1 dried red chili pepper
1 teaspoon salt, to taste
1/4 teaspoon freshly ground black pepper, to taste

Directions:

Place the beans in a large stockpot and add 6 cups water, the ham bone, hog jowl, onion, garlic, and chili pepper.
Slowly bring to a boil over medium-high heat.
Reduce the heat to low, cover tightly, and simmer for 40 to 60 minutes, stirring occasionally.
If the beans look dry, add enough water to keep them covered by 1 inch water. The longer the beans simmer, the thicker the broth will become. Do not skim off the fat.
Salt and pepper to taste.
Serve with Buttermilk Cornbread.

Note from the author:

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 Butter Beans & Hog Jowls first appeared on Camellia Brand.

Great Northern Beans and Ham

user-submission — Mon, 20 Feb 2017 23:02:27 +0000

Ingredients:

1 pound Camellia Brand Great Northern Beans
1 large ham bone
2 cups diced ham
1 large yellow onion, chopped
2 cloves garlic, minced
1 dried red chili pepper
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste

Directions:

In a colander, pick over the great northern beans and discard any misshapen or discolored beans. Rinse well.
Transfer the beans to a large bowl and fill with enough cold water to completely cover the beans. Soak overnight.
When you are ready to cook, drain the beans, and place them in a large stockpot.
Add 6 cups cold water, the ham bone, ham, onion, garlic, chili pepper, and bay leaf and slowly bring to a boil over medium-high heat.
Cover and reduce the heat to medium-low.
Simmer for 6 to 8 hours, stirring occasionally. Add additional water as needed to keep the beans covered by 2 inches of water.
Salt and pepper to taste.
Serve with Buttermilk Cornbread.

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 Great Northern Beans and Ham first appeared on Camellia Brand.

Red Bean Salad

user-submission — Wed, 15 Feb 2017 22:12:34 +0000

Ingredients:

1 qt cooked Camellia Brand Red Kidney Beans. Can also sub Camellia Lady Cream Peas, Camellia Large Lima Beans, or Camellia Crowder Peas
1 cup or extra virgin olive oil
1 cup scallions, chopped
1 cup cider vinegar
1 cup pickles, chopped
1 cup apples, diced
1/2 cup peanuts

Directions:

Mix all ingredients but peanuts in a bowl, marinate for at least 1 day
Garnish with peanuts and fresh herbs

The post Red Bean Salad first appeared on Camellia Brand.

Pinto Beans with Swiss Chard and Vegan Chorizo

user-submission — Wed, 15 Feb 2017 22:11:53 +0000

Ingredients:

1 lb Camellia Pinto Beans
3 bay leaves
4 cloves garlic
10 cups water
1 organic onion, chopped
1 tbs garlic, chopped
1 tsp salt
1/2 tsp pepper
2 bunches Swiss Chard, cut into thin threads
2 vegan chorizo, cut lengthwise and then into 1” pieces
1 tsp cumin
1 tsp smoked paprika
1 tsp sweet paprika
Olive oil

Directions:

Rinse and drain the pinto beans. Put them in a large heavy pot with 10 cups of water, the bay leaves and the cloves of garlic. Bring to a boil, and cook for 10 minutes.
Lower the temperature, and simmer the beans for 1-1/2 hours, until soft. Drain the beans and reserve the water they were cooked in.
In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic.
Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted.
Add the beans back in, along with the salt, pepper, cumin, and paprikas. Simmer for 10 minutes, stirring regularly, and adding the reserved water to get the consistency you want.
Adjust the spices according to taste.

Bhavani Jaroff is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Pinto Beans with Swiss Chard and Vegan Chorizo first appeared on Camellia Brand.

Adai Dosa

user-submission — Wed, 15 Feb 2017 22:10:23 +0000

Ingredients:

1/4 cup Camellia Yellow Split Peas
1/4 cup urad dhal,skinless
1/2 cup lentils
1 cup basmati rice
1-5 dried red chilies
2 tsp cumin seed
1/2 tsp dried ginger

For the seasoning:

3-4 tsp canola oil
1/4 tsp mustard seeds
1 tsp Camellia Yellow Split Peas
1 tsp urad dhal, skinless
1 tsp bunch cilantro, chopped
1 onion, chopped
Finely chopped greens and/or stems, grated carrots or beets, scallions, etc.

Directions:

Rinse the beans and rice well. Soak in a large container for a minimum of 6 hours or overnight. Drain and rinse again then add to a blender. (This recipe will make 6-8 cups. If you have a small blender, work in batches.) Add cumin seed, chilis, ginger and salt. Add water to just below the level of the soaked rice and beans. Blend on low to incorporate, then increase speed to make a coarse batter. Add water if the batter becomes too thick. At this point, you can use the batter or season it further.

Seasoning: Heat a skillet on medium and add a few teaspoons of canola oil. When the oil is hot, add the mustard seeds. When they begin to crack, add the yellow split peas, cumin and urad dhal. Cook until they turn golden brown then add the onions and a pinch of salt. Cook until the onions are translucent and just begin to turn brown. Remove from the heat and cool. When room temperature, add to the bean/rice batter. If your batter has absorbed additional water, just add a little at a time to loosen it up.

Cooking the dosa: Cast iron skillets are great for cooking dosa pancakes. Heat on medium-high for a few minutes then add a few teaspoons of oil to coat the pan. Place spoonfuls of batter in the hot oil, shaping the batter into a round. It won’t do this on it’s own like pancake batter. I find the dosa cook easily when they are small, about 4 inches in diameter. Continue to cook dosa on one size until the edges begin to look dry and the outside of the dosa take on color. Flip and cook the other side. Season with good sea salt and serve warm.

Christine Ciancetta is part of the Olympia, Washington, Slow Food chapter and is a wonderfully creative participant in Terra Madre 2018’s celebration!

The post Adai Dosa first appeared on Camellia Brand.

Blackeye Peas and Greens

user-submission — Wed, 15 Feb 2017 22:07:47 +0000

Ingredients:

1 lb Camellia Blackeye Peas, soaked overnight
2 sprigs thyme
4 cloves garlic, divided (2 whole and 2 finely chopped)
2 lbs coconut oil or olive oil
1 small onion, finely diced
1 tsp grated fresh ginger
1 tsp red pepper flakes
1 tsp curry powder
1 tsp ground turmeric
1 28-oz. can diced tomatoes, drained
1 cup vegetable stock
1 can coconut milk
2 bunches lacinato kale, bottom stems removed
salt and freshly ground pepper to taste

Directions:

Drain soaked peas, place in a large pot, and cover with plenty of cold water. Add thyme and 2 garlic cloves and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, about an hour. (After peas have been cooking 40-45 minutes, add a generous pinch of salt to the pot.) Once peas are tender, remove pot from heat, let stand 5 minutes, then drain. Reserve 2 cups of the cooking liquid and set aside.

In a wide, heavy-bottomed pot, heat oil over medium-low; add the onion and cook until tender, about 10 minutes, then add ginger, garlic, red pepper flake and salt and cook stirring occasionally, until softened and just starting to brown, about 10 minutes. Add the curry and turmeric and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring occasionally, until softened, about 10 minutes. Add the stock, coconut milk and reserved cooking liquid to pot, bring to a boil, then reduce heat and simmer, stirring occasionally, until the tomatoes break down and the sauce thickens a bit, about 20 minutes.

Add the peas to the sauce and cook over medium-low heat, stirring, until the peas are lightly coated, about 10 minutes. Stack kale leaves on top of one another, roll tightly and slice into thin ribbons. Fold greens into peas and remove pot from stove. (Greens will cook from the residual heat). Adjust seasonings and serve.

Chef Kevin Mitchell is a member of the Culinary Institute of Charleston and the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

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

Quinoa Lima Beans Pilaf

user-submission — Wed, 15 Feb 2017 22:07:18 +0000

Ingredients:

1 cup Camellia Green Baby Lima Beans, cooked
2 cups quinoa, cooked
1 tbsp coconut oil
1 medium onion, chopped lengthwise
1 medium bell pepper, diced
1/2 tsp black pepper powder
1 tsp turmeric powder
salt to taste
1 tbsp cilantro /coriander leaves, chopped

Directions:

Heat oil in a kadai/ sauté pan. Add chopped onions and 1/2 tsp salt. Sauté until the onions turn transparent. Add the chopped bell peppers and sauté for 2 minutes.

Now add the turmeric powder and the drained lima beans and sauté for 2-4 minutes. Add quinoa. Mix well and sauté for 1-2 minutes or until it all comes together.

Garnish with freshly chopped cilantro leaves.

Serve hot or at room temperature.

Suchitra Kamath is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Quinoa Lima Beans Pilaf first appeared on Camellia Brand.

Lima Beans Rice

user-submission — Wed, 15 Feb 2017 22:06:39 +0000

Ingredients:

1 1/2 cups Camellia Large Lima Beans, cooked
4 cups rice, cooked
1 tbsp olive oil
lime juice, from one small lime
salt, to taste
1/8 tsp black pepper
1/8 tsp garlic powder (optional)

Directions:

Add 4 cups of warm/ hot rice to a bowl. Now add all the other ingredients and toss until the rice is thoroughly mixed with the other ingredients. Be gentle while mixing so that the rice does not become mushy!

Serve hot with a side of your choice or eat it as is!

Suchitra Kamath is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Lima Beans Rice first appeared on Camellia Brand.

Southwestern Pinto Bean Soup

user-submission — Wed, 15 Feb 2017 22:05:23 +0000

Ingredients:

4 cups Camellia Pinto Beans, cooked
2 T Canola oil
1/2 cup onions, chopped
4 clovers garlic, minced
2 tsp taco seasoning
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4-6 cups vegetable stock
1 cup frozen corn

Directions:

Heat a large pot over medium heat. Add oil, onion, garlic, bell peppers, and a pinch of salt and pepper, and stir to combine.
Continue to cook for 4-5 minutes, stirring often, until the vegetables are soft.
Add two teaspoons of taco seasoning and stir well.
Add vegetable stock and stir. Start with 4 cups and then increase if you prefer a soup with more broth. Increase heat and bring to a boil.
Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
Simmer covered for 30 minutes.
Serve soup with additional toppings such as: pepper-jack cheese, avocado, tortilla chips or cornbread.

Kelly Walton is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Southwestern Pinto Bean Soup first appeared on Camellia Brand.

Party Rice

user-submission — Mon, 06 Feb 2017 17:23:55 +0000

Ingredients:

15 cups of white rice, divided
30 cups of hot water, divided
8 tsp salt, divided
1/4 cup butter, divided
2 (9×13) aluminum pans
aluminum foil

Directions:

Preheat oven to 350 degrees. Pour half of the hot water into each of the two 9×13 aluminum pans along with half of the rice, salt and butter. Tightly wrap each aluminum pan with the aluminum foil.
Place both pans in the oven for 45 minutes. Remove and let rice sit for at least 10 minutes, untouched before checking. Fluff rice with a fork. Reseal with aluminum foil and bring outside to serve with cooked red beans.

PRO TIP: Give yourself about an hour to prepare and cook the rice. Bring outside to serve with the red beans.

The post Party Rice first appeared on Camellia Brand.

Red Beans and Rice for 50

user-submission — Mon, 06 Feb 2017 17:23:49 +0000

Ingredients:

8 lbs. Camellia Brand Red Kidney Beans
1/4 cup bacon fat
5 lbs. Andouille sausage, sliced into 1-inch discs
6 yellow onions, diced
4 green bell peppers, diced
6 stalks of celery, diced
6 cloves garlic, minced
5 bay leaves
1 (1-ounce) container white pepper
1 (0.7-ounce) container dried thyme
2 bunches green onions, chopped
1 cup fresh parsley
2 gallons of water
hot sauce, salt and pepper and hot cooked white rice

Directions:

Soak the red beans overnight. The next day, drain and rinse the beans thoroughly.
Put a 50-qt. seafood boil pot (without the steamer basket) on the burner, and use propane to bring it to medium heat. Add the bacon fat. Once the bacon fat is melted, add the 5 pounds of sausage to the pot and brown.
Once the sausage has started to brown, add the onions, green bell peppers, celery and garlic, and keep stirring with the wooden paddle until the onions are tender and translucent. Carefully add the 2 gallons of water to the pot along with the red beans, bay leaves, white pepper and dried thyme. Raise the heat to medium-high, allowing the pot to come to a boil. (This could take 30 minutes or so, depending on the heat conductivity of your pot.)
Once the red beans are at a boil, reduce heat and cover; simmer on low for 2 hours or until the red beans are tender, stirring occasionally. Once the beans are tender, smash some against the side of the pot for added creaminess. Remove bay leaves.
Before serving, stir in the chopped green onions and fresh parsley.

PRO TIPS:

When cooking in a big pot over a centered, narrow heating element, you need a utensil with a flat head (like a wooden paddle) that lets you scrape the bottom of the pot as you cook, so that it doesn’t burn. If the sausage and vegetables start to stick while cooking, add more bacon fat or a few glugs of olive oil.
If there’s too much liquid in the pot, raise the heat back up to a rolling boil to burn off some of the liquid. After letting the pot boil for 10-15 minutes, reduce heat, and let simmer for 20 minutes.
To make it a memorable experience, add a bottle of beer to the pot when you add the red beans. The yeast in the beer will help thicken the pot and give the beans a unique flavor.

The post Red Beans and Rice for 50 first appeared on Camellia Brand.

Pinto Beans in Olive Oil

user-submission — Tue, 31 Jan 2017 22:01:15 +0000

Ingredients:

2 cups Camellia Pinto Beans
1 large onion,cubed
3 cloves garlic
1 small carrot, diced
1 small potato, diced
1/2 cup extra virgin olive oil
1 tbs tomato paste
1 lemon
1 tbs sugar
2 1/2 cups water
Salt

Directions:

Soak the dried pinto beans for 2 hours in cold water in a pot.
Bring the pot to the boil, do not cover the pot and simmer for about 10 minutes. Make sure the beans become do not become tender.
Drain and rinse the cooked beans under cold water and set them aside.
Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes.
Stir in the tomato paste and sugar, season with salt. Combine well.
Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
Bring the pot to the boil; then turn the heat to low, cover the pan.
Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt if needed.
Serve at room temperature or cold, garnished with chopped parsley and wedges of lemon by the side. Alternatively garnish it with fresh arugula leaves and shredded parmesan.

Asli Mutlucan is a Meatless Monday ambassador from Bronxville, NY. This recipe for Pinto Beans in Olive Oil is inspired by the cultural exchange of the Mediterranean basin.

The post Pinto Beans in Olive Oil 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.

For more recipes by Jay Ducote visit www.JayDucote.com
Photo ©️ Fortunato M. Ramin

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

Warm Wild Green Salad with Pecan Dressing

Aimee Bussells — Tue, 03 Jan 2017 16:58:55 +0000

Ingredients:

1 pound turnip greens (or a mix of mustard greens, collards and/or kale)
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup chopped pecans

Directions:

Wash greens and remove any hard stems.
Stack leaves on top of one another, roll tightly the long way, and slice the roll into 1/4-inch thick strips. Transfer sliced greens to a large glass or metal bowl and set aside.
Combine garlic, vinegar, Dijon, honey, oil and salt in a nonstick skillet. Heat over high until mixture comes to a boil. Rapidly boil for 15 seconds, add the pecans and boil 30 seconds more.
Pour the dressing over the greens, place the skillet over the bowl, and allow it to sit for 1 minute to slightly wilt the greens. Toss salad with tongs.
Serve alongside Golden Sautéed Catfish and Crowder Peas and Okra.

The post Warm Wild Green Salad with Pecan Dressing first appeared on Camellia Brand.

Golden Sautéed Catfish

Aimee Bussells — Tue, 03 Jan 2017 16:58:53 +0000

Ingredients:

1 1/4 pounds catfish, divided into 4 filets
1 tablespoon olive oil
1 tablespoon Creole seasoning
1 tablespoon butter
Lemon wedges

Directions:

Place the fish filets on a plate, and brush both sides with olive oil. Sprinkle with Creole seasoning and rub in to make sure filets are completely coated.
Heat a large nonstick skillet over medium high heat. When pan is hot, add butter.
Add fish filets and cook for about 4 minutes.* Turn fish over, and cook 4 minutes more, or until fish is flakey when cut with a small knife.
Serve immediately with fresh lemon wedges, alongside Crowder Peas and Okra and Warm Wild Green Salad with Pecan Dressing.

* The general rule of thumb for cooking fish is 10 minutes per inch. Snapper, flounder or tilapia can be substituted for the catfish in this recipe with great results. Adjust cooking time based on the thickness of your chosen fish.

The post Golden Sautéed Catfish first appeared on Camellia Brand.

Smoky Bloody Mary

Aimee Bussells — Tue, 03 Jan 2017 16:58:52 +0000

Ingredients:

1 1/2 ounces vodka
4 ounces tomato juice
1 teaspoon celery salt
1/2 teaspoon Worcestershire
A few dashes of black pepper
A few dashes of Tabasco brand Chipotle Pepper Sauce
1/2 teaspoon horseradish
Juice of 1/2 a lemon and 1 lemon wedge
Kosher salt
Smoked paprika
Garnishes such as stalks of celery, cooked bacon, pickled okra, cornichons and olives

Directions:

To a cocktail shaker filled with ice, add all ingredients through lemon juice, and shake well.
In a small dish, combine equal amounts of kosher salt and smoked paprika.
Run lemon wedge around rim of cocktail glass, and dip rim into salt and paprika mixture.
Fill glass with ice, and strain cocktail shaker into glass.
Add garnishes of your choice, using a toothpick or wooden skewer to hold smaller items such as cornichons and olives.

The post Smoky Bloody Mary first appeared on Camellia Brand.

Pableaux’s Monday Night Red Beans & Rice

user-submission — Mon, 05 Dec 2016 19:51:11 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans, soaked
1 pound good smoked sausage, preferably andouille, sliced into coins
3 tablespoons oil
2 medium onions, chopped
1 rib celery, chopped
1 bell pepper, chopped
6 to 8 cloves garlic, minced
Tony Cachere’s Creole Seasoning
Salt and pepper
1 tablespoon dried basil
Pinch rubbed sage
3 bay leaves
Crystal Hot Sauce
1 bunch green onions, chopped
1 bunch flat-leaf parsley, minced
Cooked rice for serving

Directions:

Heat oil in a large heavy pot. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. Add onions to pot and season with lots of Tony’s, salt and pepper.
Cook onions over medium heat, stirring frequently, until well browned. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well.
Bring to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. When beans are tender, mash some with a potato masher until the mixture looks creamy.
Stir in the chopped green onions and most of the parsley, reserving some parsley for diners to add at the table. Season well with Crystal Hot Sauce.
Serve hot with cooked white rice, extra parsley and more hot sauce.

Guest blogger Pableaux Johnson is a New Orleans-based food writer and photographer. He spent the summer of 2016 traveling the country with the Red Beans Roadshow, a pop-up dinner series that brings a bit of New Orleans to restaurants across the U.S.

The post Pableaux’s Monday Night Red Beans & Rice first appeared on Camellia Brand.

Easy Pan Fried Pork Chops

Aimee Bussells — Thu, 01 Dec 2016 16:14:02 +0000

Ingredients:

1 cup flour
2 tablespoons Creole seasoning or seasoned salt
2 teaspoons garlic powder
8 thin cut, bone-in pork chops
1/4 cup vegetable oil
Salt
Pepper

Directions:

In a pie pan or shallow bowl, combine flour, Creole seasoning or seasoned salt, and garlic powder.
Dredge each of the pork chops (both sides) in the flour mixture, and set aside.
Heat vegetable oil in a large non-stick or cast iron skillet over medium high heat.
When oil is hot, add half the chops to the skillet. Cook until golden brown, about 3 minutes.
Turn chops and cook 3 minutes more, or until desired doneness.
Remove to a paper towel-lined plate, and repeat with remaining chops.
Sprinkle with salt and pepper, and serve immediately with Southern Blackeye Peas and Southern Collard Greens.

The post Easy Pan Fried Pork Chops first appeared on Camellia Brand.

Southern Blackeye Peas

Aimee Bussells — Thu, 01 Dec 2016 16:13:59 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
2 tablespoons olive oil
8 ounces ham, diced
6 thick-cut slices bacon, cut in 1/4-inch strips
1 large onion, chopped (about 1 1/2 cups)
1 red bell pepper, chopped (about 1 cup)
3 stalks celery, chopped (about 1 cup)
4 cloves garlic, chopped
4 cups chicken stock
2 cups water
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Directions:

Rinse and sort blackeyed peas.
Heat olive oil in a large Dutch oven over medium high heat. Add ham and bacon.
Cook stirring occasionally until browned, about 10 minutes.
Add onion, bell pepper and celery, sauté for 3 minutes, or until onions are slightly translucent.
Add garlic and cook 1 minute more.
Add blackeye peas, stock, water, pepper, and cayenne, and bring to a boil.
Reduce heat, cover, and simmer until peas are tender, about 75 minutes.
Serve with Easy Pan Fried Pork Chops and Southern Collard Greens.

The post Southern Blackeye Peas first appeared on Camellia Brand.

Southern Collard Greens

Aimee Bussells — Thu, 01 Dec 2016 16:13:57 +0000

Ingredients:

1 pound bacon, diced
1 onion, chopped (about 1 1/4 cups)
6 cloves garlic, chopped
8 cups (2 quarts) chicken stock
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon pepper
1/4 teaspoon salt
4 bunches collard greens (about 2 1/2 pounds), washed and chopped

Directions:

Heat a large Dutch oven over low heat. Add bacon, and cook until all the fat is rendered out, and bacon is crisp, about 15 to 20 minutes.
Remove crisp bacon from pot, and set aside on paper towel-lined plate.
Add onion and garlic to pot, and cook until onion is translucent, about 3 minutes.
Add stock, vinegar, sugar, pepper, and salt. Bring to a boil, and add collard greens.
Reduce heat, cover, and simmer, about 45 minutes.
When greens are tender, add crumbled bacon, and serve with Easy Pan Fried Pork Chops and Southern Blackeye Peas.

The post Southern Collard Greens first appeared on Camellia Brand.

Dorothy’s Delicious Baby Lima Beans or Green Baby Lima Beans

Aimee Bussells — Tue, 01 Nov 2016 15:53:35 +0000

Ingredients:

1 (1-pound) package Camellia Brand Baby Lima Beans or Camellia Brand Green Baby Lima Beans
1 cup chopped onion
10 cups water
1 tablespoon butter or olive oil (optional)
Salt to taste
1 toe garlic, chopped (optional)
1 tablespoon chopped parsley (optional)
1/2 pound ham or seasoning meat (if bacon is used for seasoning, brown before adding)

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Cover beans with water, add meat, simmer about 1 hour.
Sauté onion, garlic, parsley in butter or olive oil.
Add vegetables to beans and cook 1/2 hour, or until tender.

The post Dorothy’s Delicious Baby Lima Beans or Green Baby Lima Beans 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.

South Louisiana-Style White Beans & Rice

Aimee Bussells — Tue, 01 Nov 2016 15:53:31 +0000

Ingredients:

1 tablespoon olive oil
1 pound smoked or Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 pound Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
8-10 cups water
1/4 teaspoon cayenne
1 bay leaf
Salt & pepper, to taste
Creole seasoning, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
Hot cooked rice

Directions:

Rinse and sort white beans.
To a large heavy pot over medium heat, add oil.
Add sliced sausage to pot, and sauté for 5 minutes.
Add onions, bell pepper, celery, and garlic to pot, and sauté till soft and translucent.
Add beans, water, cayenne, and bay leaf to pot.
Bring to a boil, reduce heat, and simmer uncovered for 1-2 hours, or until beans are tender. Add additional water as necessary.
For a creamier consistency, mash some beans against the side of the pot.
Add salt, pepper, and creole seasoning to taste.
Just before serving, stir in fresh parsley and green onions, and serve with hot cooked rice.

The post South Louisiana-Style White Beans & Rice first appeared on Camellia Brand.

White Bean & Spinach Soup

Aimee Bussells — Tue, 01 Nov 2016 15:53:30 +0000

Ingredients:

2 tablespoons olive oil
2 onions, chopped (about 3 cups)
3-4 stalks celery, chopped (about 1 cup)
5 cloves garlic, chopped
4 cups vegetable broth
4 cups water
1 pound Camellia Brand Great Northern Beans
3 sprigs fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
8 ounces baby spinach, chopped
1/4 cup lemon juice
1 teaspoon salt

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more.
Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.

The post White Bean & Spinach Soup 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.

Stovetop Beef & Black Bean Chili

Aimee Bussells — Wed, 19 Oct 2016 19:49:10 +0000

Ingredients:

2 1/2 pounds ground beef or turkey
1 large onion, chopped fine
2 Poblano chilies, seeded, chopped fine
1 jalapeño pepper, seeded, minced
1 1/2 tablespoons chipotle chile powder
2 tablespoons ground cumin
4 large cloves garlic, chopped
1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
1 pound Camellia Brand Black Beans, rinsed and sorted
6-8 cups beef broth
Salt to taste
Assorted toppings: shredded cheese and sour cream

Directions:

Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
Drain meat, and return it to Dutch oven.
Add onion and cook until translucent, about 5 minutes.
Add the Poblano peppers, jalapeño, chipotle chile powder, and cumin; stir thoroughly. Cook until the peppers soften slightly, about 3 minutes.
Add garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and 3 cups beef broth. Stir to combine.
Bring to a boil, reduce heat to low, and cook for 3-4 hours, stirring occasionally, until the beans are soft but not falling apart. Add additional broth as necessary.
Season with salt to taste. Serve with assorted toppings.

Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.

The post Stovetop Beef & Black Bean Chili first appeared on Camellia Brand.

Slow Cooker Beef & Black Bean Chili

Aimee Bussells — Wed, 19 Oct 2016 19:49:09 +0000

Ingredients:

2 1/2 pounds ground beef or turkey
1 large onion, chopped fine
2 Poblano chilies, seeded, chopped fine
1 jalapeño pepper, seeded, minced
1 1/2 tablespoons chipotle chile powder
2 tablespoons ground cumin
4 large cloves garlic, chopped
1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
1 pound Camellia Brand Black Beans, rinsed and sorted
2 cups beef broth
Salt to taste
Assorted toppings: shredded cheese, sour cream, and chopped green onions

Directions:

Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
Drain meat.
To a large slow cooker, add the meat, onion, Poblano peppers, jalapeño pepper, chipotle chile powder, cumin, garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and beef broth. Stir to combine.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender.
Season with salt to taste. Serve with assorted toppings.

Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.

The post Slow Cooker Beef & Black Bean Chili 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.

Slow Cooker 3-Bean Vegetarian Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:17 +0000

Ingredients:

1 large red onion, chopped
4 smoked Hatch chilies, peeled, and chopped (Can substitute 2 Poblano chilies, roasted, peeled, and chopped. See note at bottom on roasting.)
2 (10-ounce) cans diced tomatoes with green chilies, such as Ro-Tel
4 large cloves minced garlic
1 1/2 tablespoons smoked paprika
12 ounces Pale Ale beer (Can substitute vegetable broth.)
2 cups vegetable broth
1 cup Camellia Brand Red Kidney Beans, rinsed and sorted
1 cup Camellia Brand Cannellini Beans or Camellia Brand Great Northern Beans, rinsed and sorted
1 cup Camellia Brand Black Beans, rinsed and sorted
1/4 cup olive oil (optional)
Assorted toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Directions:

Add the onion, Hatch chilies (or Poblano chilies), diced tomatoes with chilies, garlic, smoked paprika, beer, broth, and beans to slow cooker.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender but not falling apart, adding additional broth as necessary.
During the last 15 minutes of cooking, swirl in 1/4 cup olive oil, if desired.
Serve chili with assorted toppings, if desired.

Notes:

On a scale of 1-5, the spice level of this chili is a 3.

To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange whole peppers in a single layer on baking sheet. Bake for 30 to 40 minutes, until skins are completely wrinkled and charred, turning occasionally to promote even roasting. Remove pan from oven, transfer peppers to a bowl, and cover bowl tightly with foil or plastic wrap. Keep covered until peppers are cool enough to handle, about 30 minutes. Remove the skin from each pepper by rubbing lightly beneath your fingers. If you are very sensitive, you may wish to wear gloves. Remove and discard the stems and seeds. Cut peppers into quarters lengthwise and chop.

The post Slow Cooker 3-Bean Vegetarian Chili first appeared on Camellia Brand.

Stovetop 3-Bean Vegetarian Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:15 +0000

Ingredients:

1 tablespoon olive oil, plus 1/4 cup (optional)
1 large red onion, chopped
4 smoked Hatch chilies, peeled, and chopped (Can substitute 2 Poblano chilies, roasted, peeled, and chopped. See note at bottom on roasting.)
2 (10-ounce) cans diced tomatoes with green chilies, such as Ro-Tel
4 large cloves minced garlic
1 1/2 tablespoons smoked paprika
12 ounces Pale Ale beer (Can substitute vegetable broth.)
5-6 cups vegetable broth
1 cup Camellia Brand Red Kidney Beans, rinsed and sorted
1 cup Camellia Brand Cannellini Beans or Camellia Brand Great Northern Beans, rinsed and sorted
1 cup Camellia Brand Black Beans, rinsed and sorted
1/4 cup olive oil (optional)
Assorted toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Directions:

Add 1 tablespoon olive oil to a large Dutch oven over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the Hatch chilies (or Poblano chilies), diced tomatoes with chilies, garlic, smoked paprika, beer, 5 cups broth, and beans.
Bring to a boil. Cover, reduce heat to low, and cook for about 4-5 hours, until the beans are tender but not falling apart. Add additional broth as necessary.
Swirl in the remaining 1/4 cup olive oil, if desired, 5 minutes before serving.
Serve chili with assorted toppings, if desired.

Notes:

On a scale of 1-5, the spice level of this chili is a 3.

The post Stovetop 3-Bean Vegetarian Chili first appeared on Camellia Brand.

Slow Cooker White Bean & Chicken Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:13 +0000

Ingredients:

1 medium onion, diced
1 1/2 pounds boneless skinless chicken breasts, thighs, or a combination
7 large smoked Hatch chilies, peeled, diced (Can substitute 3 Poblano chilies, roasted, peeled, and diced. See note at bottom on roasting.)
1 (7-ounce) can fire-roasted, peeled, diced green chilies, undrained
4 large cloves garlic, minced
1 pound Camellia Brand Great Northern Beans rinsed and sorted (or can substitute 1 pound Camellia Brand Cannellini Beans)
4 cups chicken broth
1 1/2 tablespoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, optional
1 cup heavy cream or whole milk
2 tablespoons masa (corn flour) or cornmeal
Salt and white pepper to taste
Assorted toppings: Shredded cheese, sour cream, sliced avocado, and chopped fresh cilantro
Warm corn tortillas for serving (optional)

Directions:

Add onion, chicken, Hatch chilies (or Poblano chilies), green chilies, garlic, beans, 3 1/2 cups broth, and spices to a large slow cooker.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender but not falling apart. Add additional broth as necessary.
In a mixing bowl, mix the heavy cream (or milk) with the masa (or cornmeal). Use an immersion blender or whisk to combine thoroughly, and pour the mixture into the slow cooker. Stir well.
Cook for an additional 20 minutes to thicken the chili, and heat thoroughly. Adjust seasoning with salt and white pepper as desired.
Serve with toppings and warm tortillas on the side, if desired.

Notes:

On a scale of 1-5, the spice level of this chili is a 2.

To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange the whole peppers in a single layer on baking sheet. Bake for 30 to 40 minutes, until skins are completely wrinkled and charred, turning occasionally to promote even roasting. Remove pan from oven, transfer peppers to a bowl, and cover bowl tightly with foil or plastic wrap. Keep covered until peppers are cool enough to handle, about 30 minutes. Remove the skin from each pepper by rubbing lightly beneath your fingers. If you are very sensitive, you may wish to wear gloves. Remove and discard the stems and seeds. Cut peppers into quarters lengthwise and chop.

Stovetop Version of White Bean and Chicken Chili

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

Stovetop White Bean & Chicken Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:11 +0000

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
7 large smoked Hatch chilies, peeled, diced (Can substitute 3 Poblano chilies, roasted, peeled, and diced. See note at bottom on roasting.)
1 (7-ounce) can fire-roasted, peeled, diced green chilies, undrained
4 large cloves garlic, minced
1 pound Camellia Brand Great Northern Beans rinsed and sorted (or substitute Camellia Brand Cannellini Beans,)
7-8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts, thighs, or a combination
1 1/2 tablespoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, optional
1 cup heavy cream or whole milk
2 tablespoons masa (corn flour) or cornmeal
Salt and white pepper to taste
Assorted toppings: Shredded cheese, sour cream, and chopped fresh cilantro
Warm corn tortillas for serving (optional)

Directions:

Add oil to a large Dutch oven set over medium-high heat. Add onions and cook until translucent, about 4 minutes.
Add Hatch chilies (or Poblano chilies), green chilies, garlic, beans, 7 cups broth, chicken, and spices. Stir to combine thoroughly.
Bring to a boil. Cover, reduce heat to low, and cook for about 2 hours, stirring occasionally, until the beans are soft but not falling apart. Add additional broth as necessary. If desired, remove and shred chicken, and add back to pot.
In a mixing bowl, mix the heavy cream (or milk) with the masa (or cornmeal). Use an immersion blender or whisk to combine thoroughly, and pour the mixture into the chili. Stir well.
Cook 10 more minutes to thicken the chili, and heat thoroughly. Adjust seasoning with salt and white pepper as desired.
Serve with toppings and warm tortillas on the side, if desired.

Notes:

One a scale of 1-5, the spice level of this chili is a 2.

Slow Cooker Version of White Bean and Chicken Chili

The post Stovetop White Bean & Chicken Chili 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.

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Vegetarian Black Bean & Rice Casserole

Aimee Bussells — Mon, 29 Aug 2016 14:53:54 +0000

Ingredients:

2 cups cooked brown or white aromatic rice, such as Popcorn, Basmati, or Jasmine rice
2 tablespoons milk
2 tablespoon fresh lime juice
1/3 cup diced green bell pepper
1/3 cup diced purple onion
4 ounces cream cheese, cubed, at room temperature
Chopped fresh cilantro
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon garlic, minced
1 tablespoon chili powder
Creole or Cajun seasoning to taste
2 cups cooked Camellia Brand Black Beans
2 cups fresh or frozen sweet corn kernels

Directions:

Preheat oven to 425ºF degrees. Spray an 8-x-8-inch casserole dish with nonstick spray, and set aside.
Combine all ingredients except the black beans and corn in a large mixing bowl. Blend thoroughly. Then gently fold in the black beans and the corn, taking care not to mash them.
Pour mixture into baking dish, and bake until the top is golden brown, about 30 minutes.
Serve hot or at room temperature as a standalone dish, or as a side dish to grilled meat, poultry, or seafood. Also makes a great taco filling!

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

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Smoked Chicken & Black Bean Enchilada Casserole

Aimee Bussells — Mon, 29 Aug 2016 14:53:50 +0000

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
2 cups cooked Camellia Brand Pinto Beans
2 cups cooked Camellia Brand Black Beans
2 cups fresh or frozen corn kernels
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
Creole or Cajun seasoning to taste
1 small, store-bought, smoked or regular rotisserie chicken, shredded, (skin and bones discarded or reserved for another use)
1 (4-ounce) can diced green chiles
1 (16-ounce) container sour cream
1 (10-ounce) can enchilada sauce (spicy or mild)
2 tablespoons freshly squeezed lime juice
1/3 cup chopped fresh cilantro
15 (6-inch) corn tortillas
2 cups shredded Cheddar cheese or Cheddar-Monterey Jack blend

Directions:

Preheat oven to 375ºF.
Add oil to a large skillet over medium-high heat. Add onion and cook until translucent. Add beans, corn, chili powder, cumin, and Creole or Cajun seasoning to taste. Add chicken, and stir to incorporate. Add green chiles, and cook until heated through. Remove from heat and set aside.
In a medium bowl, combine sour cream, enchilada sauce, Creole or Cajun seasoning to taste, lime juice and cilantro.
Spray a 9-x-13-inch baking dish with nonstick spray. Place 5 tortillas on the bottom, breaking them up and overlapping as necessary to cover the bottom of the baking dish. Spread 1/3 of the chicken-bean mixture over tortillas. Top with 1/3 of sour cream mixture, dropping it in small dollops all over, then carefully spreading it over the chicken-bean mixture with a spatula. Repeat the tortillas/chicken-bean mixture/sour cream mixture layers two more times (for 3 total layers). NOTE: For the final layer, reverse the order of the chicken-bean mixture and the sour cream mixture, so that the chicken mixture is on top.
Cover casserole with foil, and bake for 25 minutes.
Remove foil, top with shredded cheese, and bake for 10 more minutes, uncovered.

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

The post Smoked Chicken & Black Bean Enchilada Casserole first appeared on Camellia Brand.

Shrimp and Black Bean Skillet Casserole

Aimee Bussells — Mon, 29 Aug 2016 14:53:45 +0000

Ingredients:

2 tablespoons olive oil
1 pound medium-sized raw shrimp, peeled and deveined
4 garlic cloves, minced
Creole or Cajun seasoning to taste
1/2 teaspoon red pepper flakes
2 cups chicken or vegetable broth
1/2 cup water
1 cup uncooked Jasmine rice
1/4 cup minced green onions
3 tablespoons freshly squeezed lime juice
2 cups cooked Camellia Brand Black Beans, room temperature
1/2 cup fresh cilantro, chopped, plus extra for garnish
Sliced scallions for garnish

Directions:

Heat large skillet over medium heat. Add olive oil, and heat until oil shimmers. Add shrimp and minced garlic to skillet. Add Creole or Cajun seasoning to taste and red pepper flakes. Cook shrimp, stirring once or twice, until they are just pink, about 4 minutes. Pour the contents of the skillet into a bowl, and set aside.
Set the same skillet over high heat. Add broth, water, rice, more Creole or Cajun Seasoning to taste, and minced scallions. Bring to a boil, and stir to blend. Reduce heat to low, and cover. Cook until rice is tender but not sticky, about 20 minutes.
Remove skillet from heat. Mix in 2 tablespoons lime juice, cooked black beans, and chopped cilantro. Gently combine the shrimp mixture with the rice mixture. Add remaining tablespoon of lime juice, and stir gently to combine. Gently reheat or serve at room temperature.To serve, garnish with sliced scallions and additional chopped cilantro.

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

The post Shrimp and Black Bean Skillet Casserole first appeared on Camellia Brand.

Kid-Friendly Pasta & White Bean Salad

Julie Koppman — Wed, 10 Aug 2016 16:13:19 +0000

Ingredients:

½ pound Dagostino Shell Pasta
1 cup cooked Camellia Brand Great Northern Beans or Navy (Pea) Beans
½ cup yellow and red grape tomatoes, sliced
½ cup cheddar cheese cubes
½ cup raw or cooked broccoli florets
1-2 tablespoons extra virgin olive oil
Salt & pepper to taste

Directions:

Cook pasta according to package directions. Drain and set aside to cool.
Add all ingredients to a large mixing bowl, and toss well. Season to taste.
Serve room-temperature or chilled. Makes a great, high-protein lunchbox meal!

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

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Pickled Red Onions

user-submission — Sat, 16 Jul 2016 22:46:11 +0000

Ingredients:

Red Onions:

1 red onion, sliced into thin half-moons

Pickling Brine:

1 1/2 cups distilled white vinegar
1 1/2 cups water
2 teaspoons black peppercorns
1 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 cup sugar
2 bay leaves
1 teaspoon whole mustard seeds

Directions:

In a small saucepan, bring vinegar and water to a boil. Add the rest of the ingredients, and simmer for 30 minutes.
Strain the liquid to remove all the whole ingredients. Add hot pickling brine to sliced red onions, and allow to rest for at least half an hour. Refrigerate once cooled.
Serve with Red Beans and Rice Balls and BBQ Aioli.

The post Pickled Red Onions first appeared on Camellia Brand.

BBQ Aioli

user-submission — Wed, 06 Jul 2016 20:39:44 +0000

Ingredients:

1 cup mayonnaise
1/4 cup Jay D’s Louisiana Barbecue Sauce
3 teaspoons apple cider vinegar
1 1/2 teaspoons Slap Ya Mama Original Cajun Seasoning
1/4 teaspoon garlic powder

Directions:

Combine all ingredients and let chill for at least 30 minutes.
Serve with Red Beans and Rice Balls and Pickled Red Onions.

The post BBQ Aioli 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.

Slow Cooker Bourbon Maple BBQ Beans

Aimee Bussells — Mon, 23 May 2016 21:31:41 +0000

Ingredients:

2 quarts water
2 tablespoons kosher salt
1 pound Camellia Brand Great Northern Beans, Navy (Pea) Beans, or Pinto Beans, rinsed and sorted
4 cups vegetable stock
1/4 cup bourbon
1/4 cup apple cider vinegar
1/2 teaspoon Liquid Smoke (optional)
1 tablespoon olive oil
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño pepper (about 1 medium pepper)
1/4 cup finely diced green bell pepper
1 tablespoon minced garlic
1 1/2 cups ketchup
2/3 cup dark brown sugar
1/3 cup maple syrup
1/4 cup molasses
1 tablespoon mustard powder (such as Colman’s)
1 tablespoon barbecue rub (such as McCormick Grill Mates Applewood Rub)
1 tablespoon hot sauce

Directions:

In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
To a slow cooker, add beans, vegetable stock, bourbon, apple cider vinegar and Liquid Smoke (if using). Set aside.
In a skillet over medium-high heat, add olive oil and onions and cook, stirring occasionally, until the onions soften and begin to brown around the edges, about 7 minutes. Stir in jalapeño pepper, green bell pepper, and garlic and cook until fragrant, about 4 minutes. Scrape the contents of the skillet into the slow cooker.
Add ketchup, brown sugar, maple syrup, molasses, mustard powder, barbecue rub, and hot sauce to slow cooker. Stir well. Set slow cooker on low for 8 hours. Stir, and cook 2 hours more on high. Serve immediately, or store in refrigerator for up to 1 week.

The post Slow Cooker Bourbon Maple BBQ Beans first appeared on Camellia Brand.

Buttermilk Cornbread in Cast Iron Skillet

Aimee Bussells — Mon, 23 May 2016 21:29:59 +0000

Ingredients:

1 1/2 cups yellow cornmeal, fine or medium-coarse grind
1 cup all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter
1/3 cup maple syrup, honey or agave syrup
2 1/4 cups well-shaken whole buttermilk, preferably Bulgarian-style
3 large eggs
1/3 cup thinly sliced scallions, green parts only (optional)

Directions:

Preheat oven to 375 degrees.
In a medium bowl, sift together cornmeal, flour, baking powder, salt, and baking soda. Set aside.
Melt butter in an 11- or 12-inch cast iron skillet over medium heat. Cook, swirling pan to lightly to coat the sides and bottom, until the foam subsides and the butter turns a deep nut brown, taking extreme care not to burn the butter.
Pour the brown butter into a large bowl. (Do not wipe out skillet.) Whisk the maple, honey, or agave syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in eggs and scallions (if using). Then, with a wooden spoon, mix in the reserved dry ingredients.
Scrape batter into skillet. Bake until the top is golden brown and an inserted toothpick emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

Note: Taking the few extra moments to brown the butter lends an extra depth and complexity that is cut through by the tangy buttermilk, making this cornbread exceptional for breakfast and as a side for dinner. Feel free to add a bit more maple, honey, or agave (or skip it altogether) to suit your taste.

The post Buttermilk Cornbread in Cast Iron Skillet first appeared on Camellia Brand.

Slow Cooker Charro Beans

Aimee Bussells — Mon, 23 May 2016 21:24:59 +0000

Ingredients:

2 quarts water
2 tablespoons kosher salt
1 pound Camellia Brand Pinto Beans, rinsed and sorted
2 cups low-sodium chicken broth
1 (12-ounce) bottle dark or amber beer, preferably Mexican
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, peeled and minced
4 slices cooked bacon, chopped
1 (10-ounce) can RO*TEL tomatoes with green chilies
Salt and black pepper, to taste
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground cumin
1 (4-ounce) can chopped green chilies
1 cup fresh cilantro, chopped, plus more for garnish
Lime wedges and flour tortillas for serving

Directions:

In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
Add beans to slow cooker along with chicken broth and beer.
In a skillet over medium heat, add oil, onion, garlic, and chopped bacon, and sauté until onions are translucent, about 4 minutes. Add tomatoes, salt and black pepper to taste, and cook about 5 minutes longer. Add marjoram and cumin, and stir to combine. Scrape mixture into slow cooker.
Set slow cooker on high for 8 hours. When there’s 1 hour of cooking time left, add green chilies and cilantro; stir thoroughly to combine.
Finish cooking and serve with lime wedges and tortillas. Garnish with additional fresh cilantro.

Served warm and with a soupy consistency, frijoles charros (cowboy beans) is a traditional pinto bean dish named for Mexican horsemen, or charros. Makes a great side dish to pulled pork sandwiches or other BBQ favorites.

The post Slow Cooker Charro Beans first appeared on Camellia Brand.

Caribbean-Style Chickpea Curry

user-submission — Tue, 26 Apr 2016 18:32:25 +0000

Ingredients:

3 tablespoons butter
1 large onion, minced
4 cloves garlic, minced
2 teaspoons minced fresh ginger
1/2 teaspoon crushed red pepper, or to taste
3 tablespoons Madras-style curry powder
1/2 cup Steen’s cane vinegar (or distilled white vinegar)
1 1/2 cups Camellia Brand Garbanzo Beans, soaked overnight (3 cups, plumped)
3 cups coarsely chopped potatoes

Directions:

In a large frying pan, heat the butter and sauté the onion, garlic, and ginger until the onion is soft but not brown. Add the curry powder and the crushed red pepper, stirring so that they do not stick or burn. Gradually add the vinegar and stir until you have a smooth paste. (You may have to add more.)
Add the soaked chickpeas and the potatoes; stir well to cover them with the paste. Remove from heat and allow to marinate for at least 2 hours.
When ready to cook, place the chickpea and potato mixture into a large frying pan or in the bottom of a Dutch oven, and add enough water to reconstitute the paste and prevent scorching. Cover and simmer over low heat for about 2 hours or until the chickpeas and potatoes are fork tender. Check occasionally and add more water if necessary to prevent scorching.
Serve hot with mango chutney, raisins, freshly grated coconut or with the Indian bread known as roti.

The post Caribbean-Style Chickpea Curry 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.

Caldo

user-submission — Fri, 18 Mar 2016 16:05:19 +0000

Ingredients:

1 pound salt pork*
1 pound pickled pork*
1 cup dried Navy Beans, soaked overnight
3 ears corn, cut into 6 or 9 pieces
2 cups Lima Beans or Green Baby Lima Beans (fresh or frozen, optional)
3 small sweet potatoes (whole or halved)
6 to 8 small Irish potatoes (whole or halved)
1 medium head cabbage, sliced
1 pound fresh green beans
1 or 2 Knorr caldo concentrado de jamon (ham bouillon cubes) to taste
3 quarts water
Salt to taste

Directions:

Place salt pork in pot.
Cover with water and bring to a boil. Boil 5 to 10 minutes to remove some of the salt from the pork.
Drain and rinse, discarding the water.
Drain beans from overnight water and rinse.
Add beans and salt pork and pickled pork to stockpot with 3 quarts water.
Bring to a boil and cook until beans are tender, about 1 hour.
Add remaining vegetables and bouillon cubes. Cook until potatoes are done, about 20 to 30 minutes. Add more water if needed. Add salt.
Serve over rice.

Caldo is a traditional soup of the Isleños, settlers of St. Bernard Parish who came from the Canary Islands to Louisiana more than 200 years ago. This Caldo recipe is from Isleño elder stateswoman Dorothy L. Benge, and it is a family recipe passed down “from my grandmother, Camille Silvera Molero, 1891-1976.”

*Salt pork usually comes from the fattiest part of the pork belly but is neither smoked nor cured like bacon, just generously salted for preservation. No other seasonings are added.

Pickled pork often is made from meatier cuts and has been rubbed and layered with a mix of salt and pickling spices such as mashed cloves, ground allspice, chopped onions, and bay leaves. The meat is rendered supremely tender and is preseasoned from the brine.

Both salt pork and pickled pork are used to flavor slow-cooked pots of beans and smothered vegetables. The fat from the salt pork melts into the dish, lending flavor, whereas the generous seasonings used in the brining process for pickled pork are rendered into the pot as the meat breaks down and saturates the pot’s other ingredients with its flavors.

Both salt pork and pickled pork are available in some grocery stores. Pickled pork tends to be more available in south Louisiana. Salt pork is not hard to make — it’s just pork fat and salt. For Caldo, one could use salted pork fat or pork belly as a replacement for salt pork.

From Los Isleños (Canary Islanders) Cookbook by Los Isleños Heritage & Cultural Society, © Los Isleños Heritage & Cultural Society used by permission of the publisher, Pelican Publishing Company, Inc.

The post Caldo first appeared on Camellia Brand.

Bean & Bacon Breakfast Tacos

Aimee Bussells — Wed, 02 Mar 2016 19:45:00 +0000

Ingredients:

Cooked Camellia Brand Pinto Beans
Eggs
Bacon slices
Shredded cheese
Small flour or corn tortillas
Chopped avocado
Optional toppings: chopped cilantro and pico de gallo

Directions:

Cook bacon in skillet over medium heat until well-browned. Remove to a paper towel-lined plate to cool. Once cool, break bacon into bits and set aside.
Heat a small amount of oil or butter in a non-stick skillet over medium-low heat. Whisk eggs in a bowl, add a pinch of salt and pepper, and pour into skillet. Cook until eggs are set and put aside.
Heat tortillas, covered with a damp towel, in the microwave. Or, if you have a gas stovetop, use tongs to heat the tortillas over an open flame until charred and hot.
Place warmed tortillas side by side on a plate. Fill each tortilla with scrambled eggs, pinto beans, shredded cheese, bacon bits and chopped avocado. Top with chopped cilantro and pico de gallo, if desired. Serve immediately.

The post Bean & Bacon Breakfast Tacos 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.

Chipotle Pinto Bean Tortilla Soup

Aimee Bussells — Wed, 02 Mar 2016 19:44:54 +0000

Ingredients:

Soup

2 tablespoons canola oil
1/2 onion, chopped
3 cloves garlic, minced
1/2 orange bell pepper, diced
Kosher salt
Pepper
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 (16-oz.) jar Mrs. Renfro’s Chipotle Corn Salsa, or other brand of chipotle salsa
4 cups vegetable broth
4 cups cooked Camellia Brand Pinto Beans
1 (15-oz) can whole kernel corn, drained
Optional toppings: chopped fresh cilantro, chopped red onion, chopped avocado

Crunchy Tortilla Strips

Small corn tortillas, cut into 1/4-inch wide strips
Olive oil
Kosher salt, to taste

Directions:

Heat a large pot over medium heat. Add oil, onion, garlic, bell pepper, and a pinch of salt and pepper, and stir. Cook for 4-5 minutes, stirring often, until vegetables are soft.
Add cumin and chili powder and stir well. Add salsa and vegetable broth and stir. Increase heat and bring to a boil.
Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
Simmer covered for 30 minutes.
While soup is simmering, make the crunchy tortilla strips. Preheat oven or toaster oven to 375 degrees. Lightly drizzle tortilla pieces with olive oil and a sprinkling of salt, and toss to coat evenly. Spread in a single layer on toaster oven tray or cookie sheet and bake for 12-15 minutes, or until crisp and golden brown.
Serve soup with crunchy tortilla strips and optional toppings in ramekins.

Recipe adapted from Minimalist Baker.

The post Chipotle Pinto Bean Tortilla Soup 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.

Easy Make-Ahead Pinto Beans

Aimee Bussells — Wed, 02 Mar 2016 19:44:48 +0000

Ingredients:

1-2 pounds Camellia Brand Pinto Beans
Water
Kosher salt to taste

Directions:

Pinto beans are one of the quicker cooking beans, and it’s not a requirement to soak them first. However, by using the 1-hr. quick soak method in this recipe and then not draining the beans, they retain the natural starch and deep flavor that make for a rich tasting and creamy result.

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 1 1/2 teaspoons of kosher salt per 1 pound of beans, 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, and taste test after an hour to see if their level of softness is to your liking.

You’ll end up with deeply flavorful beans that freeze beautifully and can be used in all sorts of dishes. By not seasoning the beans, other than the salt to bring out their natural flavor, they adapt easily to added seasonings in other recipes. The beans can be stored in the freezer for up to 6 months.

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

Where Y’at? White Beans

user-submission — Wed, 24 Feb 2016 22:19:26 +0000

Ingredients:

3 tablespoons olive oil
1 (1-pound) package Camellia Brand Baby Lima Beans
1 pound andouille sausage, cut in 1⁄2″ slices
1 pound ham, cubed
2 medium onions, chopped
2 stalks celery, chopped
4 green onion stalks, chopped
5 cups water
1 (10-oz.) can chicken broth
2 teaspoons Creole seasoning
2 teaspoons crab boil seasoning
1⁄2 teaspoon sage
1 teaspoon garlic powder

Directions:

Add all ingredients to the slow cooker and stir.
Cover and cook on low heat for 8 hours or until beans are tender.
Serve over fluffy white rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Where Y’at? White Beans first appeared on Camellia Brand.

Royal Street Red Beans

user-submission — Wed, 24 Feb 2016 22:19:25 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 white onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 pound andouille or smoked sausage, thinly sliced
1 ham hock, optional
3 bay leaves
1⁄2 teaspoon Creole seasoning
1⁄2 teaspoon Worcestershire sauce
6 cups water
Green onions, for garnish
Hot sauce or seasoned vinegar to taste, if desired

Directions:

Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
Cook on low heat for 8 hours.
Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
Serve over fluffy white rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

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Easy Vegan Coconut Curry Lentils

Aimee Bussells — Wed, 27 Jan 2016 21:53:29 +0000

Ingredients:

1 (1 pound) bag Camellia Brand Lentils
4 cups vegetable broth
1 can unsweetened coconut milk
1 can diced tomatoes
1 small bunch of green onions, chopped
8 ounces baby portabella or button mushrooms, sliced
1 bunch baby kale, chopped
4 cloves garlic, minced
2 tablespoons fresh ginger, finely minced or grated
3 tablespoons tomato paste
3 tablespoons curry powder
1 teaspoon hot red pepper flakes
2 tablespoons coconut oil
Salt and pepper to taste
Garnish: chopped cilantro

Directions:

In a large heavy pot, melt the coconut oil over medium heat. Add green onions, garlic, ginger, curry powder, and red pepper flakes; cook for about 5 minutes or until onions have softened and aromatics have released their flavors.
Add the vegetable broth, cover, and bring to a boil.
Add lentils, diced tomatoes, tomato paste, and mushrooms; stir to combine.
Turn down to medium heat, cover, and cook for 10 minutes.
Turn down to low heat, uncover, add coconut milk, then gently simmer for 15-20 minutes, or until the lentils are tender. Season with salt and pepper as needed.
Just before serving, stir in chopped baby kale.
Garnish with chopped cilantro, and serve over rice or with naan or pita bread.

The post Easy Vegan Coconut Curry Lentils 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.

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.

Blapple Pie

Aimee Bussells — Tue, 11 Aug 2015 20:01:06 +0000

Ingredients:

2 1/2 cups cooked Camellia Brand Black Beans, unseasoned
1/3 cup plus 1/4 cup sweetened condensed milk
1/4 teaspoon cayenne pepper
2 teaspoons plus 1 teaspoon sugar
1/2 teaspoon plus 1 teaspoon cinnamon
1/4 teaspoon plus 1/2 teaspoon nutmeg
2 tablespoons butter
2 1/2 cups cored, pared, and thinly sliced Red Delicious apples
1 tablespoon milk
1 package Pillsbury Pie Crusts (2 unroll-and-bake crusts)

Directions:

Place black beans in a medium saucepan.
Add 1/3 cup sweetened condensed milk and 1/4 teaspoon cayenne pepper, stirring gently.
Add 2 teaspoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, and heat on low, stirring continuously, for about 2 minutes.
Cover and simmer on medium heat for about 5 minutes. Remove from heat.
In a medium skillet, melt butter. Add apples to melted butter.
Add 1 teaspoon sugar, 1/2 teaspoon nutmeg and 1 teaspoon cinnamon. Gently stir ingredients together over medium heat.
Drizzle 1/4 cup sweetened condensed milk plus 1 tablespoon whole milk over apples, stirring until apples are coated. Cover and simmer until apples are tender, about 3-5 minutes.
Preheat oven to 350 degrees.
Unroll one of the crusts into a 10-inch glass pie plate. Layer apple mixture on the bottom of the crust. Spread bean mixture evenly over the layer of apples. Top with second crust. Fold and roll top pastry under edge of bottom crust pressing to seal the two crusts together. Flute the pastry edges.
Crimp 2-inch strips of foil over fluted edge. Cut slits in top pastry for steam to escape. Bake at 350 degrees (preheated) for 20-30 minutes or until crust is brown. Remove foil strips 10 minutes before the end of the baking time so fluted edge will brown.

Recipe by Pearl River High School

The post Blapple Pie first appeared on Camellia Brand.

Slow Cooker Red Beans and Rice

Aimee Bussells — Sat, 23 May 2015 16:21:04 +0000

Ingredients:

2 tablespoons olive oil or vegetable oil
4 cups pre-chopped trinity (onion, celery, bell pepper)
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
7 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce to taste
Salt and black pepper to taste
6 cups cooked white or brown rice

Directions:

Prep Time: 30 minutes, Cook Time: 10 hours (low) or 4 hours (high)

Optional: Soak red beans overnight. Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.
In a large skillet, heat the oil over medium high heat.
Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
Once done, remove the skillet from heat and transfer contents to slow cooker.
Add water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on slow cooker.
Set slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
After eight hours (on low setting) or three hours (on high setting), red beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a more creamier style of beans.
Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.

Notes:

If you cannot find pre-chopped trinity in your local grocery store, substitute 2 cups of chopped onions, 1 cup of chopped celery, and 1 cup of chopped bell pepper.
Steps 1 through 3 can be done the day ahead of time, if needed. Store the cooked vegetable and sausage mixture in an air tight container in the refrigerator then just pick up on Step 4 when you’re ready to add everything to the slow cooker.
If you’re strapped for time, skip Steps 1 through 4. Sautéing the trinity and the sausage will add a depth of flavor, but it’s not a requirement. If you skip over to Step 5, add the raw vegetables and sausage to the slow cooker with everything else. Omit the vegetable oil.
Depending on your beans and your slow cooker, the beans may have more water than you’re used to on the stove. Instant pot beans will thicken upon standing. Mash some of the beans on the side of the slow cooker crock if you prefer a creamier style of beans.
Your red beans can stay in the slow cooker for another couple of hours on the “Warm” setting. Beans will continue to thicken as they warm longer.

The post Slow Cooker Red Beans and Rice 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.

Tex-Mex Black Bean Soup

Aimee Bussells — Mon, 04 May 2015 16:53:13 +0000

Ingredients:

1 (1-pound) package Camellia Brand Black Beans
6 cups water
3 tablespoons butter or oil
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 ribs celery, diced
1 large onion, diced
5 cloves garlic, minced
2 tablespoons cumin
2 tablespoons dried oregano
2 teaspoons chili powder
2 teaspoons salt or seasoned salt to taste
3 tablespoons vinegar

Directions:

Rinse and sort beans.
Put six cups of water in large pot, cover, and bring to a boil. While water is heating, start step three.
Add butter or oil to a heavy pot over medium-high heat. Add peppers, celery, and onions. Cook until onions are translucent, about 5-7 minutes. Add garlic, cumin, oregano, chili powder, and salt, reduce the heat to medium, and cook for another 3-4 minutes, stirring frequently.
Add beans and boiling water to vegetable and seasoning mixture. Reduce the heat to low, cover, and simmer for 1 1/2 – 2 hours, or until beans reach desired tenderness.
Add vinegar, stir, taste for seasoning, and adjust to your liking.

Serving Suggestions: sour cream, sliced avocado, salsa, chopped cilantro, diced green onions, shredded cheese, corn tortillas or chips.

The post Tex-Mex Black Bean Soup first appeared on Camellia Brand.

Easy Make-Ahead Black Beans

Aimee Bussells — Mon, 04 May 2015 16:18:07 +0000

Ingredients:

1 pound Camellia Brand Black Beans
6 cups water
Salt to taste

Directions:

Black beans are one of the quicker cooking beans, and do not need to be soaked first. By not soaking and draining, the cooked beans retain the natural starch and deep flavor that make for a rich tasting and creamy result.

Rinse and sort beans.
Bring six cups of water to a boil in a large, heavy pot.
Add rinsed beans and salt.
Cover and reduce heat to a low simmer. Cook beans for 1 1/2-2 hours, checking liquid level occasionally.

You will end up with deeply flavorful beans that freeze beautifully and can be used in all sorts of recipes. By not seasoning the beans, other than the salt to bring out their natural flavor, they adapt easily to added seasonings in other preparations. The beans can be stored in the freezer for up to 6 months.

The post Easy Make-Ahead Black Beans first appeared on Camellia Brand.

Cafe Reconcile’s White Beans and Shrimp

Aimee Bussells — Tue, 21 Apr 2015 20:45:41 +0000

Ingredients:

2 pounds Camellia Brand Great Northern Beans
4 cups chopped onion
2 cups chopped celery
2 cups chopped bell pepper
1/2 cup chopped parsley
3 – 4 cloves garlic, chopped
1 tablespoon thyme
Black pepper, to taste
Dash cayenne pepper
Dash white pepper
Salt, to taste
Chicken stock or water, enough to cover beans
1 1/2 pounds shrimp, peeled and deveined
4 cups heavy cream
Hot white rice

Directions:

Cover beans with water, and soak overnight in the refrigerator.
Drain beans.
In a large heavy pot, combine beans, vegetables, seasonings, and stock or water.
Bring to a boil, reduce heat and simmer covered for 2 – 3 hours, or until beans are tender.
Add shrimp and cream, and simmer until shrimp are cooked and pink, about 5 minutes.
Serve over hot white rice.

Café Reconcile is a nonprofit restaurant, located in the severely distressed Central City neighborhood of New Orleans, which serves as the primary training ground for students seeking to acquire skills in the food service industry. Featuring soul-filled local dishes and some of the city’s lowest prices, Café Reconcile is a destination lunch spot for a wide cross-section of New Orleanians as well as visitors from all across the country.

You can learn more about Café Reconcile at their website and follow them on Facebook, Twitter and Instagram.

The post Cafe Reconcile’s White Beans and Shrimp 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.

New Year’s Pork, Collard and Blackeye Pea Gumbo

Aimee Bussells — Fri, 19 Dec 2014 21:32:35 +0000

Ingredients:

1 cup vegetable oil or bacon fat
1 1/2 cups flour
2 large onions, diced
1 medium green bell pepper, diced
1 rib celery, diced
5 cloves garlic, minced
1 1/2 gallons unsalted pork or chicken stock
4 slices hardwood smoked bacon
1 bunch collard greens, washed and sliced into ribbons
1 white onion, chopped
1 teaspoon white vinegar
1 tablespoon sugar
Louisiana-style hot sauce
Kosher salt and freshly ground black pepper
2 cups cooked Camellia blackeye peas
1 1/2 pounds smoked, pulled pork (not with barbecue sauce), shredded
1 tablespoon chopped fresh thyme
3 bay leaves
Filé powder
Creole seasoning
Hot cooked rice
French bread for serving

Directions:

Add oil or bacon fat to a large Dutch oven, preferably cast iron, over medium heat.
Make a roux by adding flour and stirring constantly for 30 minutes to 1 hour. Just before it’s dark brown, add the next four ingredients and sauté 5 minutes. The roux will continue to darken, and the vegetables will caramelize.
Add stock to roux mixture. Simmer for an hour, stirring often. Skim any fat off the top. If too thick, add more stock.
While stock is simmering, fry bacon in a skillet until crisp.
Remove bacon and drain on paper towels, leaving bacon drippings in skillet.
Add collard greens and chopped onion to bacon drippings in skillet, and sauté until wilted.
Crumble bacon and combine it with cooked greens/onion mixture.
To Dutch oven, add vinegar, sugar, hot sauce, and salt and pepper to taste. Then add greens mixture, blackeye peas, pork, thyme, bay leaves, filé powder, and Creole seasoning to taste.
Return to a simmer and adjust seasonings to taste.
Serve over hot cooked rice with French bread.

The post New Year’s Pork, Collard and Blackeye Pea Gumbo first appeared on Camellia Brand.

Braised Collard Greens

Aimee Bussells — Fri, 19 Dec 2014 21:27:38 +0000

Ingredients:

1 pound smoked bacon, diced
Rendered bacon fat
1 yellow onion, diced
6 cloves garlic, minced
2 quarts chicken stock
1/4 cup sugar (optional)
1/4 cup Steen’s cane vinegar
Salt and freshly ground black pepper
4 bunches collard greens, washed and chopped

Directions:

Render the bacon in a large saucepot or Dutch oven, preferably cast-iron.
Remove the bacon and reserve.
Add enough additional bacon fat to equal 1 cup.
Add the onion and garlic and cook until onions are translucent, about 5 minutes.
Add the stock, sugar, vinegar, salt, and pepper. Bring to a boil.
Add the greens, cover and cook until tender, about 1 hour.
Serve topped with reserved bacon.

The post Braised Collard Greens first appeared on Camellia Brand.

New Year’s Day Blackeye Pea One-Pot Meal

Aimee Bussells — Fri, 19 Dec 2014 21:22:38 +0000

Ingredients:

2 pounds Camellia Brand Blackeye Peas, soaked overnight
3 tablespoons olive oil
1 large onion, coarsely chopped
4 tablespoons finely chopped garlic
1 pound ground turkey
1 pound lean ground pork
2 tablespoons Worcestershire sauce
Creole seasoning
1 to 1 1/2 tablespoons dried basil
1/4 cupred or white wine
2 cups cooked brown or white long-grain rice
Buttermilk biscuits for serving

Directions:

Rinse and drain beans twice. Set aside.
Add olive oil to a skillet over medium-high heat.
Add 1/3 of onion and 1 tablespoon of garlic, and sauté until the onion is translucent, about 4 minutes.
Add ground turkey and ground pork to skillet. Reduce heat to medium, and cook until meat is thoroughly browned, about 15 minutes, stirring occasionally.
Add blackeye peas to a large Dutch oven, preferably cast iron, and cover with 2 1/2 inches of water.
To the large Dutch oven, add meat mixture, remaining onion and garlic, Worcestershire, Creole seasoning to taste, basil, wine and rice.
Bring to a boil, reduce heat to medium, and simmer until peas are soft, about 1 1/2 to 2 hours, stirring occasionally. Add additional water if necessary.
Serve with buttermilk biscuits.

The post New Year’s Day Blackeye Pea One-Pot Meal first appeared on Camellia Brand.

Devin’s “Feed the Krewe” Red Beans

user-submission — Thu, 02 Oct 2014 00:42:48 +0000

Ingredients:

2 (1-pound) packages Camellia Brand Red Kidney Beans
2 stalks celery, diced
1 yellow onion, diced
2 cloves garlic, sliced, mashed
2 bay leaves
1/2 tablespoon cayenne
1/2 pound smoked ham with bones
2 slices bacon, optional
1 pound smoked sausage, sliced

Directions:

Rinse and sort beans.
Combine all ingredients in a large pot. Add water to 3 inches above the beans.
Bring to boil, then turn down heat and simmer for 3 hours, until the beans are soft. Add more water if needed. Always have the beans slightly submerged.

Devin Meyers leads the Red Beans & Rice Parade in New Orleans.

The post Devin’s “Feed the Krewe” Red Beans first appeared on Camellia Brand.

Butter Beans with Pickled Pork or Smoked Ham Hocks

Aimee Bussells — Sun, 10 Aug 2014 20:56:50 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
2 tablespoons vegetable oil
1 pound pickled pork or smoked ham hocks
1 large onion, chopped
4 cloves garlic, chopped
2 quarts water
2 bay leaves
Salt, pepper and hot sauce, to taste
Hot cooked rice
Hot buttered French bread

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Heat oil in a large pot over medium-high heat. If using pickled pork, add to pot; sauté 5 minutes or until browned.
Add onions and garlic; sauté 5-10 minutes. Add 2 quarts water, bay leaves, and if using, smoked ham hocks. Bring to a boil.
Add beans and stir well. Return to a low boil; cover, reduce heat to low and simmer 2 to 2 1/2 hours, or until beans are soft and creamy, stirring occasionally.
Adjust seasonings to taste with salt, pepper and hot sauce. Serve over hot cooked rice with buttered French bread.

The post Butter Beans with Pickled Pork or Smoked Ham Hocks first appeared on Camellia Brand.

Quick & Easy Pressure Cooker Creole White Beans with Shrimp

Aimee Bussells — Mon, 21 Apr 2014 18:37:42 +0000

Ingredients:

1 pound Camellia Brand Great Northern Beans
2 medium onions, diced
1 clove of garlic, finely chopped
1 rib of celery, diced
1 small green pepper, diced
4 sprigs of parsley, chopped
2 bay leaves
2 cups seafood stock
Water
3 tablespoons vegetable or canola oil
Creole seasoning to taste
1 pound peeled medium Gulf shrimp
Hot cooked rice
French bread
Hot sauce

Directions:

Rinse and sort beans. Cover and soak beans in water for at least 4 hours or overnight.
If using an electric pressure cooker, heat oil in a large heavy pot for this step. If using a stovetop pressure cooker, heat directly in the pressure cooker (use the pressure cooker uncovered). Add onions, and season with Cajun seasoning.
Reduce heat to medium and cook, stirring frequently until onions are translucent, about 5 minutes. Add garlic and cook until fragrant, about 5 minutes; add celery and bell pepper and cook until translucent, about 5 minutes.
If using an electric pressure cooker, transfer the mixture from the pot into the pressure cooker. If using a stovetop pressure cooker, place it directly on the stove.
Drain water off soaked beans and add beans to pressure cooker. Add seafood stock and enough water to just cover beans. Add parsley and bay leaves.
Lock the lid on the pressure cooker. If working with an electric cooker, set it to high pressure according to manufacturer’s instructions, and cook for 15 minutes.
If working with a stovetop pressure cooker, turn heat to high and put the nozzle cover atop nozzle. When cooker comes to full pressure (nozzle cover will begin to rattle), reduce heat to low and set a timer for 15 minutes.
If using an electric pressure cooker, follow manufacturer’s instructions for allowing pressure to dissipate. For a stovetop pressure cooker, allow cooker to stand off of the heat for 5 minutes, then carefully dissipate the steam manually, using long tongs to gently release the pressure away from you.
When pressure has dissipated, stir in shrimp, submerging fully in the hot bean mixture. Re-cover, and let stand until shrimp are fully pink, about 10 minutes.
Serve beans over hot cooked rice, with French bread and hot sauce to taste.

The post Quick & Easy Pressure Cooker Creole White Beans with Shrimp 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.

Mom’s 3-Bean Soup

user-submission — Thu, 06 Sep 2012 13:53:00 +0000

Ingredients:

6 cloves garlic
2 large cans of stewed tomatoes
Water
1 1/2 cups cooked black beans
1 1/2 cups cooked pinto beans
1 1/2 cups cooked kidney beans
1 chopped onion
6 chopped carrots
6-8 stalks celery, chopped
1 bunch of cilantro
1 lime, cut into slices

Directions:

Combine garlic and stewed tomatoes in a blender or food processor and blend until smooth. Add mixture to a large stock pot.
Add rest of ingredients (except cilantro and lime) to pot, and cover all with water.
Cook over medium-high heat for 1 hour; add seasonings to taste.
Serve with cilantro and lime slices.

The post Mom’s 3-Bean Soup first appeared on Camellia Brand.

Ana’s Brazilian Style Collard Greens

user-submission — Thu, 06 Sep 2012 13:48:33 +0000

Ingredients:

Collard Greens
Butter

Directions:

Wash the leaves and roll them together in a tight roll.
Over a cutting board, slice the rolled collard greens as thin as possible: almost “hair” thin! This was one of my grandmother’s many talents: she would hold the “roll” in one hand and slice it with a sharp, small knife in such fast movements that it was impossible to follow her hand. It was the thinnest cut anyone could ever make.
Put butter in a shallow pan and when hot, sauté the collard greens.
It should be served “al dente.”

The post Ana’s Brazilian Style Collard Greens first appeared on Camellia Brand.

Ana’s Brazilian Black Beans (Mild Feijoada)

user-submission — Thu, 06 Sep 2012 13:46:06 +0000

Ingredients:

1 (1-pound) bag Camellia Brand Black Beans
1 sausage link, sliced
1 pound turkey or pork tasso, chopped
1 bay leaf
1 onion, chopped
5 garlic cloves, minced
Olive oil
Ground black pepper
Salt
Chopped fresh cilantro, optional

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to a large pot, and add enough water to cover beans. Bring to a boil, and cook for 30 minutes.
Add sausage, tasso and bay leaf to beans. Reduce heat to a simmer, and cook for 1 hour. Add water if needed. (Beans should always be covered by water while cooking.)
In a separate pot or skillet, sauté onion and garlic in olive oil.
Add some beans to the onion and garlic mixture to meld the flavors; then pour all back into the pot of beans and stir. Season beans with black pepper to taste.
Cook 30 minutes more. Mash beans against the side of the pot to make creamier. Add salt to taste.
If desired, stir in chopped fresh cilantro right before serving.
Serving suggestions: serve with rice, sliced fresh oranges and collard greens.

The post Ana’s Brazilian Black Beans (Mild Feijoada) first appeared on Camellia Brand.

Richard’s Radical Black Bean Soup

Aimee Bussells — Wed, 05 Sep 2012 23:51:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Black Beans
8-10 cups water
1 small onion, chopped
4 tablespoons chopped celery
4 cloves, whole
1 pound ham or seasoning meat
1 teaspoon Worcestershire sauce
2 tablespoons cooking sherry
4 teaspoons lemon juice
Salt and pepper to taste
1 hard-boiled egg, sliced
1 lemon, sliced

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Transfer beans to a stockpot and cover with water. Add onion, celery, cloves and seasoning meat.
Cook over low heat for 2 hours, or until beans are very tender, adding hot water as needed.
Working in batches, carefully puree beans in a blender or food processor, adding pureed beans back to stockpot.
Add Worcestershire sauce, sherry, lemon juice, salt and pepper.
Reheat, thinning with additional water if necessary.
Serve with thin slices of lemon and egg.

The post Richard’s Radical Black Bean Soup first appeared on Camellia Brand.

Flourless Black Bean Brownies

Aimee Bussells — Wed, 05 Sep 2012 23:47:56 +0000

Ingredients:

1 1/3 cups cooked Camellia Brand Black Beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract (preferably Mexican vanilla)
3/4 cup white sugar
½ teaspoon cinnamon (optional)
½ teaspoon chili powder (optional)
1/2 cup dark chocolate chips

Directions:

Preheat oven to 350° F. Lightly grease an 8 x 8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, cinnamon, and chili powder in a blender or food processor; blend until smooth.
Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

The post Flourless Black Bean Brownies first appeared on Camellia Brand.

Frijoles Negros (Cuban Black Beans)

Aimee Bussells — Wed, 05 Sep 2012 21:14:07 +0000

Ingredients:

1 (1-pound package) Camellia Brand Black Beans
9 cups stock (preferably sodium-free, to help beans cook more quickly)
1 pound seasoning meat
2 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
4 cloves garlic, mashed
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon salt
1 bay leaf
3 tablespoons vinegar
3/4 cup dry sherry
Salt (to taste)
Cayenne pepper (to taste)
Chopped cilantro (for garnish)
Sour cream (for garnish)
Red onion, finely chopped (for garnish)

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans, stock, and seasoning meat to a large pot and bring to a boil. Cover and reduce heat to low; simmer beans until tender, about 1 hour.
In a large Dutch oven, sauté the onions and green pepper in olive oil until the onions are translucent; add mashed garlic and sauté another minute or so.
Add the cooked beans, oregano, cumin, salt, bay leaf, vinegar, and sherry. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.
Add additional salt and cayenne pepper to taste.
Garnish with cilantro, sour cream, and chopped red onions.

The post Frijoles Negros (Cuban Black Beans) first appeared on Camellia Brand.

Black Bean Breakfast Burritos

Aimee Bussells — Fri, 31 Aug 2012 18:41:55 +0000

Ingredients:

Salsa

1 1/2 cups finely chopped tomatoes
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeño pepper, seeded and finely chopped
1 clove garlic, minced
Salt to taste

Burritos

1 1/2 cups cooked Camellia Brand Black Beans
2 tablespoons oil or butter
8 eggs
8 flour tortillas
1 1/2 cups shredded Mexican-style cheese blend
1-2 large avocados, chopped
Salt

Directions:

Salsa:

Combine the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove mined garlic, and salt to taste, together in a bowl until well blended.
Cover and refrigerate until needed.

Burritos:

Warm beans in a saucepan (if they are cold).
Heat oil or butter in a large skillet. Whisk eggs in a large bowl, pour into skillet and scramble. Set aside and keep warm.
Heat the tortillas in oven or directly on gas burner, flipping with tongs.
Spoon beans, eggs, cheese, salsa, and avocado onto flat tortillas. Season with salt to taste.
Roll into burritos.

Easy Make-Ahead Black Beans

The post Black Bean Breakfast Burritos first appeared on Camellia Brand.

Huevos Rancheros

Aimee Bussells — Fri, 31 Aug 2012 17:35:31 +0000

Ingredients:

Salsa

1 1/2 cups finely chopped tomatoes
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeño pepper, seeded and finely chopped
1 clove garlic, minced
Salt to taste

Huevos Rancheros

1 teaspoon canola or olive oil
2 cloves garlic, minced
2 cups cooked Camellia Brand Black Beans
1/2 cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7-inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
1 teaspoon canola or olive oil
4 large eggs
Chopped green onions for garnish
Sliced avocado for garnish

Directions:

Salsa

Combine the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended.
Cover and refrigerate until needed.

Huevos Rancheros

Preheat oven to 375° F. Lightly grease a baking sheet.
Heat 1 teaspoon oil in a skillet over medium heat. Add garlic and cook 1 minute until light brown.
Add the black beans, chicken broth, and chiles; simmer until mixture is heated through, about 5 minutes. Turn off heat, cover and keep warm.
Place four tortillas on the prepared baking sheet. Sprinkle cheese over tortillas, and top with the remaining tortillas.
Cover the baking sheet with aluminum foil. Bake tortillas in oven about 5 minutes or until cheese melts.
Add oil to skillet, and heat over medium heat. Crack eggs into skillet, and fry to desired firmness. If the pan is hot enough, the whites should set, keeping the yolks centered, for a nice presentation. If the edges of the whites start to curl before the center is fully cooked, cover the pan for a minute or two.
When eggs are cooked, assemble the huevos rancheros. Place filled tortillas on four plates, and top each tortilla with black bean mixture, a layer of salsa, and an egg. If desired, garnish with chopped green onions and avocado slices. Serve immediately.

Easy Make-Ahead Black Beans

The post Huevos Rancheros first appeared on Camellia Brand.

Lima Bean Curry

Aimee Bussells — Sat, 11 Aug 2012 21:35:01 +0000

Ingredients:

1 cup Camellia Brand Large Lima Beans or Baby Lima Beans
1 teaspoon oil
1 onion, finely chopped
1 green chili pepper, chopped
1 teaspoon ginger-garlic paste
2 tomatoes, pureed
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon coriander or dhania powder
1/4 teaspoon channa masala or chicken masala seasoning
Coriander leaves for garnish
1/4 teaspoon ghee

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a saucepan, cover beans with water, and bring to a boil. Reduce to a simmer, and cook until beans are tender. Drain beans, reserving cooking liquid, and set both aside.
Heat oil in a saucepan. Cook onions and green chili until onions are translucent.
Add ginger-garlic paste to saucepan, and stir until well-blended.
Add tomatoes and cook for 5 minutes.
Add turmeric, chili powder, coriander or dhania powder, channa masala or chicken masala seasoning and sauté for one minute.
Add cooked beans and reserved cooking liquid.
Simmer 5-10 minutes, or until well blended. Garnish with coriander leaves and ghee.

The post Lima Bean Curry 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.

Baked Red Bean Pasta with Cornbread Crumble

Julie Koppman — Sat, 11 Aug 2012 16:33:35 +0000

Ingredients:

3 tablespoons oil
1/2 medium onion, chopped
1 teaspoon garlic powder
1 cup cooked Camellia Brand Red Kidney Beans
1 cup canned, diced tomatoes, undrained
1/2 teaspoon oregano
2 cups Dagostino Shell Pasta
1 cup sliced mushrooms
8 ounces cottage cheese
1 cup shredded mozzarella cheese
1 egg, lightly beaten
1 cup chopped fresh spinach
1 cup baked, crumbled cornbread
1/2 teaspoon Tony Chachere’s creole seasoning

Directions:

In a large skillet, heat oil over medium heat. Add onion and garlic powder and cook for 5 minutes, or until onions are just tender, stirring occasionally.
Add cooked beans, tomatoes and oregano, and bring to a boil. Reduce heat and cover; simmer for 15 minutes.
Meanwhile, cook pasta according to package directions. Drain and rinse with cold water, and drain again.
Preheat oven to 375 degrees. Add mushrooms to bean mixture in skillet, and simmer uncovered for 15 minutes, stirring occasionally.
In a separate bowl, combine cottage cheese, ½ cup of mozzarella and egg. Set aside.
Spray a 2-quart baking dish with nonstick cooking spray. Spread ½ cup of bean mixture in bottom of baking dish. Add a layer of pasta, then a layer of the cottage cheese mixture, and then a layer of spinach. Repeat, layering pasta, then bean mixture, then spinach. Top with remaining mozzarella cheese; sprinkle cornbread crumbs over cheese and then Tony Chachere’s over the top.
Cover baking dish with foil, and bake for 15 minutes. Remove foil and bake for an additional 15 minutes. (Cornbread should become crisp.) Let stand for 10 minutes before serving.

The post Baked Red Bean Pasta with Cornbread Crumble first appeared on Camellia Brand.

Strawberry and Lemon White Bean Bundt Cake

Julie Koppman — Sat, 11 Aug 2012 16:33:11 +0000

Ingredients:

Cake:

Juice of 3 lemons, minus 1 tablespoon
Zest of 3 lemons, minus 2 teaspoons
3 cups all-purpose flour, plus extra for flouring Bundt pan and coating strawberries
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 pound Camellia Brand Lady Cream Peas, cooked and drained
1/4 cup unsalted butter, softened
1 cup powdered sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
5 strawberries, chopped

Icing:

1 cup powdered sugar
1 teaspoon milk
1 tablespoon lemon juice
2 teaspoons lemon zest

Directions:

Cake:

Preheat oven to 350 degrees.
Juice and zest lemons, reserving 1 tablespoon of lemon juice and 2 teaspoons of lemon zest for icing.
Grease and flour Bundt pan. Set aside.
Whisk together flour, baking powder, baking soda, and salt.
Using a blender or food processor, puree Lady Cream Peas.
In the bowl of an electric stand mixer fitted with a whisk attachment, cream butter and sugar lightly till fluffy, and slowly add bean puree. Beat on medium speed until butter and beans are well incorporated, about 3-4 minutes.
Add eggs one at a time, beating for 1 minute each.
Slow mixer to low speed, and add half of the dry ingredients. Beat until almost all are incorporated. Add buttermilk and vanilla extract. Beat until incorporated. Add remaining dry ingredients.
Turn off the mixer, and remove the bowl. Use a spatula to fold together, and make sure wet and dry ingredients are well mixed.
Add lemon juice and zest to batter and combine.
Toss chopped strawberries in flour. Add strawberries to batter and combine.
Pour batter in Bundt pan and bake for 45 minutes.
Remove from oven, and cool for 15 minutes in pan; remove cake from pan and allow to cool on cooling rack.

Icing:

Combine powdered sugar, milk, reserved lemon juice and zest, and mix well.
Drizzle over cooled cake.

The post Strawberry and Lemon White Bean Bundt Cake 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.

New Orleans Red Beans and Rice with Andouille Pizza

Julie Koppman — Sat, 11 Aug 2012 16:32:14 +0000

Ingredients:

1 medium onion, chopped
1/2 cup chopped celery
1 large green bell pepper, chopped
1/2 cup chopped green onions
4 tablespoons oil, separated
1 pound andouille sausage, half of it diced, and half cut in ¼-inch slices
2 cloves garlic, minced
1 (1-pound) bag Camellia Brand Red Kidney Beans
Water
Salt, pepper and red pepper to taste
1 (8-oz.) package sweet cornbread mix
2/3 cup plus 2 tablespoons all-purpose flour
1 1/2 cups long grain white rice
1 teaspoon chopped parsley

Directions:

Red Beans and Rice:

In a large pot, sauté onion, celery, bell pepper and green onions in 1 tablespoon olive oil.
When the onions are translucent, add the diced sausage and the garlic, being careful not to burn the vegetables.
Add the red beans, and cook for 2 minutes, stirring often.
Add enough water to cover beans, and season with salt, pepper and red pepper.
Bring to a boil, then lower heat to a simmer. Cover and cook for 2 hours, or until beans are tender.
In a separate pot, cook rice with 3 cups water and salt to taste.

Crust:

Preheat oven to 400 degrees.
Combine the cornbread mix, ⅔ cup of flour, ⅔ cup of water and 2 tablespoons of olive oil. Mix well. (The dough will be wet; you will not be able to roll it.)
Press dough on a lightly greased pizza pan. Bake 10-14 minutes.

Pizza Topping:

When beans are tender, drain and hold the liquid in reserve.
In a skillet, cook sliced sausage until brown. Remove sausage and drain on paper towels.
Add the remaining flour to the grease in the skillet and add 1 tablespoon of olive oil. Cook to create a roux, then add the reserved bean liquid to the roux. Cook over low heat until bean sauce thickens.
Spread bean sauce on the pizza crust. Combine the cooked beans and rice, and layer on top of the sauce. Top beans and rice with cooked, sliced sausage, and sprinkle with fresh parsley. Serve warm.

The post New Orleans Red Beans and Rice with Andouille Pizza first appeared on Camellia Brand.

Black Bean Seafood Enchiladas

Julie Koppman — Sat, 11 Aug 2012 16:31:45 +0000

Ingredients:

1/2 cup canned RO*TEL tomatoes with green chiles
1 pound raw, peeled shrimp
1/2 pound lump crabmeat, picked over
2 1/2 cups cooked Camellia Brand Black Beans
1/4 cup chopped cilantro
4 ounces chopped green chiles
2 1/2 cups shredded low-fat sharp Cheddar cheese
Salt and pepper to taste
8-10 flour tortillas
2 cups Monjunis Salsa di Pomidoro or another brand of salsa

Directions:

Preheat oven to 350 degrees. Spray an 8x11x2 inch baking dish with nonstick cooking spray.
Cook the RO*TEL tomatoes, shrimp and crabmeat in a small frying pan or pot over medium heat. Cover and simmer until shrimp are cooked through and pink.
To a large bowl, add the shrimp mixture, cooked beans, cilantro, green chiles and 2 cups Cheddar cheese. Toss until thoroughly blended, and add salt and pepper to taste.
Place ¼ cup of the mixture into the center of a tortilla, roll up and place in baking dish, seam side down. Repeat using all of the shrimp mixture and tortillas.
Cover the enchiladas with salsa, and sprinkle with the remaining cheese.
Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through.

The post Black Bean Seafood Enchiladas first appeared on Camellia Brand.

Cherry Pecan Black Bean Brownies

Julie Koppman — Sat, 11 Aug 2012 16:31:19 +0000

Ingredients:

1 (1-pound) bag cooked, drained Camellia Brand Black Beans
2 large eggs
10 tablespoons butter, melted
1 1/2 cups cocoa powder
1/2 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups sugar
4 teaspoons baking powder
1/2 cup chopped pecans
1/4 cup chopped dried cherries

Directions:

Preheat oven to 350 degrees.
Grease a 9×13 inch baking dish with butter.
Put cooked beans, eggs, melted butter, cocoa powder, salt, vanilla extract, sugar and baking powder in a food processor, and process until smooth, occasionally scraping down sides of bowl.
Stir pecans and cherries into batter, and spread evenly into prepared baking dish.
Bake 20-25 minutes, or until brownies start to pull away from the sides of the pan.
Cool completely before cutting and serving.

The post Cherry Pecan Black Bean Brownies first appeared on Camellia Brand.

Tasso’d Up Lady Cream Peas

Julie Koppman — Sat, 11 Aug 2012 16:30:24 +0000

Ingredients:

1 (1-pound) bag Camellia Brand Lady Cream Peas
Chipotle smoked sea salt to taste
1/2 cup Zydeco ChopChop vegetable seasoning mix
1 1/2 tablespoons olive oil
1 pound tasso, diced
1 medium onion, chopped
1 medium poblano pepper, chopped
2 tablespoons minced garlic
1/4 cup honey
Zest of 1 orange
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
Sliced green onions for garnish

Directions:

In a large pot, cover beans with 1 inch of water. Add salt and Zydeco ChopChop. Cover and turn heat to high.
While beans are coming to a boil, add oil to a skillet and brown tasso, onion, poblano pepper and garlic. When everything is browned, add honey and orange zest, stirring until a glaze covers the mixture. Set half of mixture aside.
Add the other half of the mixture to the beans, turn down the heat, and simmer until the beans are tender, about 2 hours.
Add crushed red pepper flakes, smoked paprika and any other seasonings to taste.
Top beans with remaining tasso mixture, garnish with sliced green onions, and serve with rice or cornbread, or in a halved and seeded red bell pepper.

The post Tasso’d Up Lady Cream Peas first appeared on Camellia Brand.

Senate Bean Soup

Aimee Bussells — Fri, 10 Aug 2012 17:27:29 +0000

Ingredients:

1 (2-pound) package Camellia Brand Navy Beans
4 quarts hot water
1 (1/2-pound) smoked ham hock
1 onion, chopped
2 tablespoons butter
Salt and pepper to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large pot with hot water.
Add ham hock to pot. Cover and simmer approximately three hours, stirring occasionally.
Remove ham hock, and set aside to cool. Dice meat and return to soup.
In a skillet, sauté onion in butter. Add cooked onions to pot.
Bring soup to a boil, and season with salt and pepper.

This recipe is adapted from the Famous Senate Restaurant Bean Soup.

The post Senate Bean Soup first appeared on Camellia Brand.

Hoppin’ John

Aimee Bussells — Fri, 10 Aug 2012 17:03:24 +0000

Ingredients:

1 pound Camellia Brand Blackeye Peas
2 tablespoons vegetable oil
1 large onion, chopped
1 large ripe tomato, seeded and chopped
2 cloves garlic, minced
4 cups lightly salted water or chicken broth
2 large ham hocks
2 bay leaves
1 teaspoon dried oregano
2 cups uncooked long-grain white rice
1 cup chopped green onions
Salt, pepper and/or hot sauce, to taste

Directions:

Rinse and sort peas. (Optional: Soak peas using your preferred method.)
Heat oil in a large pot over medium-high heat. Add onions; sauté 5 minutes. Add tomato and garlic; sauté an additional 5 minutes.
Add water or broth, ham hocks, bay leaves and oregano; bring to a boil. Add blackeye peas; stir well. Return to a low boil; cover with lid, reduce heat to low, and simmer 1½ to 2 hours or until the peas are tender, stirring occasionally.
Remove ham hocks, pick meat from bones, chop and return to the pot; discard bones, skin and other unwanted items. Remove bay leaves and discard.
Add rice to pot, cover and simmer an additional 25 minutes or until the rice is tender. Add green onions; stir well. Adjust seasonings to taste.

The post Hoppin’ John first appeared on Camellia Brand.

Black Beans with Plums and Peppers

Aimee Bussells — Fri, 10 Aug 2012 16:47:22 +0000

Ingredients:

4 medium purple plums
1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons corn oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 garlic cloves, crushed and minced
2 whole cloves
2 teaspoons ground cumin
1/2 cup fresh cilantro, minced
2 teaspoons fresh lemon juice
1 teaspoon honey
2 cups cooked Camellia Brand Black Beans

Directions:

Fill a deep saucepan with water and bring to a boil. Add plums and boil for 30 seconds to loosen skin. Remove with a slotted spoon and set aside to cool.
Melt butter or heat oil in a large skillet.
Add onion, red and yellow bell peppers, garlic, cloves, cumin and cilantro.
Sauté gently, stirring often, until onion softens, about 5 to 10 minutes.
Peel plums, remove pits and chop pulp.
Add pulp, lemon juice, and honey to onion mixture.
Add beans, cover, and continue cooking over low heat until peppers are soft, about 30 minutes, stirring often to prevent sticking.

The post Black Beans with Plums and Peppers first appeared on Camellia Brand.

Paisa Pinto Beans (Frijoles Paisas)

Aimee Bussells — Fri, 10 Aug 2012 16:30:59 +0000

Ingredients:

3 cups dry Camellia Brand Pinto Beans
½ pound ham hocks
4 cups water
1 green plantain, cut into 1/4-inch pieces
1 cup shredded carrots
Salt to taste

Guiso (seasoning)

3 tablespoons vegetable oil
1 tablespoon chopped onions
1 1/2 cups diced tomatoes
1/2 cup chopped scallions
1/4 teaspoon salt
1 clove garlic, minced
1/4 cup chopped cilantro
1/4 teaspoon ground cumin

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large pot and add water and ham hocks. Bring beans to a boil, cover pot and reduce heat. Allow beans to cook until almost tender, approximately 2 hours.
While beans are cooking, prepare the guiso. In a large skillet, heat vegetable oil over medium heat, add onions, tomatoes, scallions, salt, garlic, cilantro and ground cumin, and cook for 10 to 15 minutes.
When beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.

The post Paisa Pinto Beans (Frijoles Paisas) first appeared on Camellia Brand.

New Orleans-Style Stuffed Peppers

Aimee Bussells — Fri, 10 Aug 2012 20:00:56 +0000

Ingredients:

1 cup cooked Camellia Brand Red Kidney Beans
4 large green peppers
1 pound sausage, sliced
1 pound ground turkey
1 can tomato sauce
1 cup shredded Cheddar cheese
1 cup cooked rice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Directions:

Preheat oven to 350 degrees.
Slice tops off of green peppers and remove seeds and white pith. Set peppers aside.
In a large skillet, brown ground turkey, garlic powder, and black pepper for about 5-7 minutes.
When turkey is browned, add rice, beans, sausage, and water, mixing well. Cover, and cook for about 7 minutes.
Stir in tomato sauce, and taste for seasoning. Add salt and pepper if desired.
Place peppers in greased casserole pan, and stuff with cooked mixture.
Cook peppers for 20-40 minutes or until they reach your desired level of tenderness. Top with shredded Cheddar cheese.

Recipe by Ascension Parish ProStart School

The post New Orleans-Style Stuffed Peppers first appeared on Camellia Brand.

LH’s Savory Lentils

Aimee Bussells — Fri, 03 Aug 2012 16:13:21 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lentils
1 quart cold water
2 teaspoons salt
1 large onion, chopped finely
1/2 cup olive oil or bacon fat
A few drops of your favorite hot sauce

Directions:

Rinse and sort lentils.
Cover lentils with water, and simmer in covered pan for 45 minutes to 1 hour, or until tender but not broken.
Drain lentils and return 1 cup of the cooking liquid to them, or if necessary, add enough water to the liquid to make 1 cup.
Cook onion for a few minutes in olive oil or bacon fat.
Add onions to the lentils, cook for about 15 minutes, and stir gently so lentils are not broken.
Add a few drops of hot sauce and/or salt if needed.

The post LH’s Savory Lentils 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.

Garbanzo Hot Pot

Aimee Bussells — Fri, 03 Aug 2012 16:02:30 +0000

Ingredients:

1 large yellow onion, chopped
1/2 tablespoon olive oil
1/2 teaspoon salt
2/3 cup uncooked bulgur
1 ½ cups cooked Camellia Brand Garbanzo Beans
4 cups vegetable stock
3/4 cup orange juice
1 1/2 cups chopped cauliflower
2 cups kale or Swiss chard, de-stemmed and cut into thin ribbons
Olive oil for finishing drizzle (optional)
Red onion, chopped (optional)

Directions:

In a large pot over medium-high heat, sauté onions in olive oil and salt until they start to soften. Stir in bulgur, garbanzos and vegetable stock. Bring to a simmer and cook for 5-10 minutes, until the mixture starts to thicken.
Simmer until bulgur is cooked through; then add orange juice.
Add cauliflower and kale to pot; simmer a few minutes, until cauliflower is just tender. If mixture is too thick, thin with additional water or stock.
Salt to taste.
Serve garnished with a drizzle of olive oil and chopped red onion.

The post Garbanzo Hot Pot first appeared on Camellia Brand.

Vegan Garbanzo Bean Curry

Aimee Bussells — Fri, 03 Aug 2012 15:57:09 +0000

Ingredients:

1 1/2 cups Camellia Brand Garbanzo Beans
1 1/4 cups coarsely chopped onion
1/2 cup chopped fresh tomato
2 teaspoons minced ginger root
2 teaspoons minced garlic
1 teaspoon cayenne pepper
1 1/2 teaspoons cumin seeds
1/2 teaspoon turmeric
3/4 teaspoon chili powder
2 teaspoons salt
1/2 cup thinly sliced green onions (optional)
3-4 tablespoons chopped fresh cilantro
1 tablespoon fresh squeezed lemon juice

Directions:

Rinse and sort garbanzos. (Soak using your preferred method.)
Using a food processor or the bowl attachment of an immersion blender, puree together onions, tomatoes, ginger, garlic, cayenne, cumin, turmeric, chili powder, and salt.
Add the mixture to a slow cooker with the garbanzos and 4 cups of water. Cook on high for about 9 hours, or until garbanzos are soft.
Add green onions, and cook for additional hour on high.
Stir in chopped cilantro and lemon juice. Serve hot, over rice if desired.

The post Vegan Garbanzo Bean Curry first appeared on Camellia Brand.

Gordon’s Greatest Garbanzo Beans

Aimee Bussells — Fri, 03 Aug 2012 15:53:15 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzo Beans
10 cups water
1 cup green pepper, diced
1 cup onion, diced
1 cup celery, diced
1 toe garlic, chopped
1 pound ham or seasoning meat
Salt and pepperto taste

Directions:

Rinse and sort garbanzos. (Optional: Soak using your preferred method.)
To a large, heavy pot, add garbanzos, water, chopped vegetables and garlic. Bring to a boil, then lower heat and simmer for 1 hour.
When garbanzos are soft, add ham or seasoning meat to pot. Cook for an additional hour.
Add salt and pepper to taste, and serve.

The post Gordon’s Greatest Garbanzo Beans first appeared on Camellia Brand.

Curried Lentil Soup

Aimee Bussells — Fri, 03 Aug 2012 15:50:09 +0000

Ingredients:

3 tablespoons olive oil
1 cup chopped onion
1 cup chopped red potato
1 cup chopped carrots
2 large garlic cloves, chopped
2 tablespoons curry powder
1 cup dry Camellia Brand Lentils
4 1/2 cups water or chicken broth
1 cup cooked Camellia Brand Garbanzo Beans
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced
1 lemon, cut into wedges

Directions:

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion, potato and carrot; sprinkle with salt and pepper. Cook approximately 4 minutes, stirring occasionally.
Add half of chopped garlic; stir until vegetables are soft but not brown; about 4 minutes longer.
Add 2 tablespoons curry powder; stir about 1 minute.
Add lentils and 4 cups water. Sprinkle with salt and pepper.
Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender (about 30 minutes).
Puree garbanzo beans, lemon juice, ¼ cup water, 2 tablespoons olive oil, and rest of garlic in blender or food processor.
Add garbanzo bean puree and butter to soup. Season to taste with salt, pepper, and curry powder.
Add water if needed for thinner consistency.
Sprinkle with thinly sliced green onions and serve with lemon wedges.

The post Curried Lentil Soup 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.

Lentil Loaf

Aimee Bussells — Fri, 03 Aug 2012 15:37:45 +0000

Ingredients:

2 cups Camellia Brand Lentils, rinsed and dried
1 bay leaf
8 cups water
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread crumbs
1 egg, beaten
½ teaspoon dried basil
1 medium onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon dried tarragon
Salt and pepper to taste
3 tablespoons tomato paste or tomato sauce

Directions:

Rinse and sort lentils.
Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 minutes.
Combine bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
Preheat oven to 350°F. Transfer lentils to a large mixing bowl. Add bulgur and remaining ingredients except tomato paste or sauce. Mix well until thoroughly combined.
Pat mixture into a 9-inch loaf pan. Bake for 40 minutes until firm but not dry.
During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 minutes.
Cut into slices and serve warm.

The post Lentil Loaf first appeared on Camellia Brand.

Veggie Lentils

Aimee Bussells — Fri, 03 Aug 2012 15:35:19 +0000

Ingredients:

1 cup dry Camellia Brand Lentils, sorted and rinsed
3 cups vegetable broth
½ cup chopped green onion
½ cup diced green bell pepper
½ cup diced red bell pepper
1 tablespoon chili powder (adjust to taste)
1 teaspoon ground cumin
4 cloves minced garlic
2 tablespoons red wine vinegar
1 (8-ounce can) tomato sauce
1 tablespoon molasses

Directions:

Rinse and sort beans.
Bring the lentils and broth to a boil, then cover & simmer for 25-30 minutes until soft but not mushy.
While the lentils cook, sauté the green onion, peppers, garlic, chili powder and cumin in vinegar till the vegetables are limp (about 2 minutes).
Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces off the pan), taste, and add more vinegar if needed.
Add mixture to lentils and cook until heated through.
Serve over rice, or as a burrito or taco filling.

The post Veggie Lentils first appeared on Camellia Brand.

Bessie’s Best New Year Blackeyes

Aimee Bussells — Fri, 03 Aug 2012 15:32:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
6-8 cups water
1/2 pound seasoning meat
1 tablespoon butter or olive oil
1 large onion, chopped
1 toe garlic, chopped
1/2 teaspoon thyme
1 pinch sage (optional)
Salt to taste

Directions:

Rinse and sort peas. In a large pot, cover peas with water and add seasoning meat. Bring to boil, lower heat and simmer for about 1 hour.
In a skillet over medium heat, sauté onion and garlic in butter or olive oil. Add to pot and cook 1/2 hour, or until peas are soft.
Add thyme and sage and season to taste. Serve over hot cooked rice.

The post Bessie’s Best New Year Blackeyes first appeared on Camellia Brand.

Slow Cooker Spicy Blackeye Peas

Aimee Bussells — Fri, 03 Aug 2012 15:26:45 +0000

Ingredients:

6 cups water
1 cube chicken bouillon
1 (1-pound) package Camellia Brand Blackeye Peas
1 cup diced onion
1 cup diced celery
2 cloves garlic, diced
1 cup diced red bell pepper
1 jalapeño pepper, seeded and minced
8 ounces diced ham
4 slices bacon, cooked and chopped
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
Salt and black pepper to taste

Directions:

Rinse and sort peas.
Pour water into a slow cooker, add bouillon cube, and stir to dissolve.
Add blackeye peas, onion, celery, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper and cumin; stir to combine.
Cook on low for 6 to 8 hours, or until peas are tender. Add salt and pepper to taste.

The post Slow Cooker Spicy Blackeye Peas first appeared on Camellia Brand.

Blackeye Peas and Spinach

Aimee Bussells — Thu, 02 Aug 2012 21:56:33 +0000

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 cup chopped tomatoes
1/2 teaspoon curry powder
1 cup chopped fresh spinach
2 cups Camellia Brand Blackeye Peas, cooked
1 cup reserved pea cooking liquid
1/2 cup lemon juice
Dollop nonfat yogurt

Directions:

In a large pot over medium heat, sauté onions and garlic in olive oil until soft. Add tomatoes and cook, mashing tomatoes against the side of the pot. Add curry powder and stir.
Add spinach to pot, and cook until wilted. Add cooked peas, 1 cup of reserved pea cooking liquid, and simmer over low heat until liquid evaporates.
Add lemon juice and stir. Serve with a dollop of yogurt on top.

The post Blackeye Peas and Spinach 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.

Grace’s Green Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 21:09:43 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Split Peas
1/4 pound seasoning meat or ham
6 cups water
1 large onion, chopped
4 carrots, chopped
1/2 cup chopped celery tops
1 toe garlic, chopped
1 large bay leaf
Salt and pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat, vegetables and seasonings. Simmer 2 to 2 1/2 hours until tender. Add water as needed to desired consistency.
Pass peas through sieve or blender.

The post Grace’s Green Split Pea Soup first appeared on Camellia Brand.

White Beans with Spinach Puree

Aimee Bussells — Thu, 02 Aug 2012 19:22:14 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
1 bay leaf
Water
1 cup bread crumbs
4 cloves garlic, finely chopped
1 box frozen chopped spinach, thawed
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and white pepper, to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large, heavy pot, cover beans with water, about 4 cups. Add bay leaf to pot. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 1/2 hours.
Drain beans and set aside, reserving about 3/4 cup of their liquid. Discard bay leaf.
Combine bread crumbs and garlic in a small bowl.
In a separate microwave-safe bowl, heat spinach, and add oregano, thyme, salt and pepper to taste. Purée spinach mixture in a blender or food processor.
Gently combine beans, bread crumbs, spinach puree and reserved bean liquid.
Serve warm.

The post White Beans with Spinach Puree first appeared on Camellia Brand.

Lady Peas with Salt Pork and Rice

Aimee Bussells — Thu, 02 Aug 2012 19:10:50 +0000

Ingredients:

1/4 pound lean salt pork, rinsed and patted dry, or 1/4 pound lean bacon
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (1-pound) package Camellia Brand Lady Cream Peas
6 cups no-sodium chicken broth
1/4 cup sliced scallions, with green tops thinly sliced

Directions:

Rinse and sort peas.
Discard any skin on salt pork.
Cut salt pork or bacon into 1/3-inch pieces, and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered, and salt pork or bacon is crisp and golden, about 6-8 minutes.
Transfer salt pork or bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon fat, and cook onions in fat over moderate heat until softened.
Add garlic and cook, stirring for 1 minute.
Stir in peas and broth, and simmer uncovered until peas are tender, about 1 hour.
Stir in scallions and salt and pepper, to taste.
Serve over rice, and sprinkle with salt pork or crumbled bacon.

The post Lady Peas with Salt Pork and Rice first appeared on Camellia Brand.

Slow Cooker Vegetarian Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 18:34:18 +0000

Ingredients:

2 cups dry Camellia Brand Green Split Peas
8 cups water or vegetable broth
3 vegetarian bouillon cubes
2 cups chopped potatoes
2 cups chopped celery
2 carrots, sliced
1 cup diced onion
2 cloves garlic, minced
1 1/2 teaspoons dry mustard
1 1/2 teaspoons cumin
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
3-4 bay leaves
Salt and pepper to taste

Directions:

Rinse and sort peas.
Combine all ingredients in a slow cooker.
Cover and cook on low for at least 4 hours, or until peas are soft.
Remove bay leaves before serving.

The post Slow Cooker Vegetarian Split Pea Soup first appeared on Camellia Brand.

Dutch Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 18:29:47 +0000

Ingredients:

9 cups water or chicken broth
1 (1-pound) package dried Camellia Brand Green Split Peas
2 pounds smoked ham hocks
6 leeks
4 celery stalks (with leaves), sliced
2 cloves garlic, chopped
1 1/4 teaspoons crushed dried savory leaves
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 pound cooked, sliced smoked sausage (kielbasa or knockwurst)

Directions:

Rinse and sort peas.
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
Add remaining ingredients, except sausage, to peas. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.
Remove pork hocks; cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling; reduce heat. Cover and simmer until sausage is hot, 15 minutes.
Remove sausage and slice, then put back in soup.

The post Dutch Split Pea Soup first appeared on Camellia Brand.

Vegan Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 17:59:55 +0000

Ingredients:

1 tablespoon extra virgin olive oil
1 carrot, chopped
1 stalk celery, chopped
1 cup chopped onion
1 teaspoon curry powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 cup dry Camellia Brand Yellow Split Peas
4 cups water or milk
Salt to taste

Directions:

Rinse and sort peas.
Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and spices for about 5 minutes.
Add the water, peas and salt.
Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.

The post Vegan Split Pea Soup first appeared on Camellia Brand.

Yellow Split Pea & Butternut Squash Stew

Aimee Bussells — Thu, 02 Aug 2012 17:53:49 +0000

Ingredients:

1 cup diced onion
1 cup chopped carrots
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons coconut oil
1 1/2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 1/2 cups butternut squash (or sweet potato or yam), cubed
2 cups dry Camellia Brand Yellow Split Peas
4 cups vegetable broth
1 teaspoon salt

Directions:

Rinse and sort peas.
Dice onion, chop carrots, mince garlic and ginger, and chop butternut squash/sweet potatoes.
In a large pot over medium heat, sauté onion, carrots, garlic and ginger in coconut oil until onion is softened and transparent. Add curry powder, turmeric, cumin and ground cinnamon, and continue cooking 1-2 minutes.
Add butternut squash, split peas and vegetable broth, and bring to a boil.
Reduce heat to simmer, cook partially covered 45 minutes to an hour, until split peas are softened and broken down almost completely.
Serve as a soup, or over a bed of greens or rice.

The post Yellow Split Pea & Butternut Squash Stew first appeared on Camellia Brand.

Patricia’s Perfect Field Peas

Aimee Bussells — Thu, 02 Aug 2012 17:47:31 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas
1/2 pound seasoning meat or 1/4 pound butter
10 cups water
1 teaspoon butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1 1/2 teaspoons of your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
Salt
Coarse ground pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat or butter, simmer about 1 hour.
Saute onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft.
Salt and pepper to taste.

The post Patricia’s Perfect Field Peas first appeared on Camellia Brand.

Field Peas and Rice

Aimee Bussells — Thu, 02 Aug 2012 17:44:55 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas
1 ham bone
1 cup chopped onion
2 ribs celery, sliced
2 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/2 teaspoon dried oregano
Salt and pepper, to taste
Cooked rice
Sliced green onions (for garnish)

Directions:

Rinse and sort peas.
Simmer field peas in water until tender, about 1 1/2 hours. Rinse and drain the peas.
In slow cooker combine peas with ham bone, onion, celery and garlic.
Add 1 cup water or broth. Cover and cook on low for 5 to 6 hours.
Add Cajun seasoning, oregano, and salt and pepper to taste.
Continue cooking for 1 to 2 hours longer.
Serve with hot cooked rice and sprinkle with sliced green onion, if desired.

The post Field Peas and Rice first appeared on Camellia Brand.

Field Pea Hoppin’ John

Aimee Bussells — Thu, 02 Aug 2012 17:40:25 +0000

Ingredients:

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 clove garlic, minced
1 1/2 to 2 cups cooked Camellia Brand Field Peas
1 teaspoon salt
1/2 teaspoon black pepper
1 cup raw jasmine or basmati rice
1 sprig fresh thyme

Directions:

Rinse, sort, and cook peas.
Heat the oil in a large pot over medium heat. Add the onion, bell pepper and garlic and cook until translucent.
Add the field peas, stirring to combine.
Add 2 1/2 cups water, the salt and the pepper and bring to a boil.
Add the rice and the sprig of thyme; stir once.
Bring back to a boil, cover and reduce heat. Simmer for 20 minutes, then remove from the heat and let stand, covered, for an additional 10 minutes.
Uncover, add salt and pepper to taste.
Fluff with a fork and serve.

The post Field Pea Hoppin’ John first appeared on Camellia Brand.

Clayton’s Crowder Peas

Aimee Bussells — Thu, 02 Aug 2012 17:37:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Crowder Peas
1/2 pound seasoning meat or 1/4 pound butter
10 cups water
1 teaspoon butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1 1/2 teaspoons your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
Salt
Coarse ground pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat or butter, simmer about 1 hour.
Sauté onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft.
Salt and pepper to taste.

The post Clayton’s Crowder Peas first appeared on Camellia Brand.

Crowder Peas Succotash

Aimee Bussells — Thu, 02 Aug 2012 17:21:49 +0000

Ingredients:

1/2 large onion, finely diced
1 cup diced green bell pepper
1 cup diced red bell pepper
3 tablespoons olive oil
2 cups fresh or frozen corn kernels
2 cups cooked Camellia Brand Crowder Peas
1/2 cup reserved liquid from cooked Camellia Brand Crowder Peas
1/2 cup sliced green onions
1 tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon salt
Fresh thyme sprig (garnish)

Directions:

Rinse, sort, and cook peas.
Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender.
Stir in corn and crowder peas; cook 2 minutes or until thoroughly heated.
Stir in 1/2 cup reserved crowder peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated.
Garnish, if desired. Serve immediately.

The post Crowder Peas Succotash first appeared on Camellia Brand.

Crowder Peas and Okra

Aimee Bussells — Thu, 02 Aug 2012 21:09:58 +0000

Ingredients:

1 (1-pound) package Camellia Brand Crowder Peas
1 clove garlic, minced
1 cup chopped onion
8 cups water or broth
Small pod of fresh okra or sliced, frozen okra
Salt and pepper

Directions:

Rinse and sort peas.
Put peas in water or broth, bring to a boil, and reduce heat to medium.
Add onion and garlic. Simmer for 1 1/2 hours.
When peas are tender, season with salt and pepper to taste.
Lay small pod of okra or sliced, frozen okra on top of peas. Cover and simmer until okra is heated through.

The post Crowder Peas and Okra first appeared on Camellia Brand.

Lil’ Auntie’s Lady Cream Peas

Aimee Bussells — Thu, 02 Aug 2012 16:41:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lady Cream Peas
1/2 pound seasoning meat or 1/4 pound butter
10 cups water
1 teaspoon butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1 1/2 teaspoons your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
Salt
Coarse ground pepper

Directions:

Rinse and sort peas. (Optional: Soak peas using your preferred method.)
Cover peas with water, add meat or butter, simmer about 1 hour.
Saute onion and garlic in butter or olive oil, add to pot with remaining ingredients, and cook 1/2 hour or until soft.
Salt and pepper to taste.

The post Lil’ Auntie’s Lady Cream Peas first appeared on Camellia Brand.

Elizabeth’s Perfectly Pink BBQ Beans

Aimee Bussells — Thu, 02 Aug 2012 16:25:01 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pink Beans
8-10 cups cold water
1/2 pound salt pork or ham hock
2 1/2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon sugar
2 tablespoons molasses
1 medium onion, chopped

Directions:

Rinse and sort beans.
In a large heavy pot, cover beans with water, and add salt pork or ham hock. Bring to a boil; reduce heat and simmer for 1 hour.
Add remaining seasonings, and simmer until beans are tender. Add additional water as necessary.

The post Elizabeth’s Perfectly Pink BBQ Beans first appeared on Camellia Brand.

Chipotle Baked Beans

Aimee Bussells — Thu, 02 Aug 2012 16:18:53 +0000

Ingredients:

2 cups cooked Camellia Brand Navy Beans
1/2 red onion, chopped
1/4 cup dark brown sugar
1/3 cup ketchup
1 1/2 teaspoons yellow mustard
4 strips bacon, cooked and crumbled
1 1/2 teaspoons pureed chipotle pepper in adobo sauce

Directions:

Preheat oven to 350° F.
Combine all ingredients, and pour mixture into a casserole dish.
Bake, uncovered, for 25 to 30 minutes or until bubbling.

The post Chipotle Baked Beans first appeared on Camellia Brand.

Navy Bean Bacon Chowder

Aimee Bussells — Thu, 02 Aug 2012 16:16:02 +0000

Ingredients:

1 1/2 cups Camellia Brand Navy Beans, sorted and rinsed
2 cups cold water
5-6 slices bacon
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
1 rib celery, chopped
1 cup chopped onion
1 small turnip, cut into 1-inch pieces
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth
1 cup milk

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Cook beans until they are tender.
Cook bacon in medium skillet over medium heat. Drain and crumble.
Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly.
Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender.
Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker.
Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.

The post Navy Bean Bacon Chowder first appeared on Camellia Brand.

Colonel Vincent’s Southern-Style Baked Beans

Aimee Bussells — Thu, 02 Aug 2012 16:11:59 +0000

Ingredients:

1 (1-pound) package Camellia Brand Navy (Pea) Beans
1 large onion, chopped
½ bell pepper, chopped
1 ham bone
12 cups water
Salt and pepper to taste
Dash paprika
Dash garlic salt
3 tablespoons tomato ketchup
2 tablespoons Worcestershire sauce
⅓ cup brown sugar
½ pound sliced bacon

Directions:

Rinse and sort beans. Cover beans with water, add ham bone, onion, bell pepper, paprika, garlic salt, salt and pepper. Cook over low fire about 1 ½ hours, or until tender.
Remove ham bone. Add ketchup, Worcestershire sauce and brown sugar, mixing lightly.
Spoon half of the mixture in a baking dish, cover with ¼ pound sliced bacon.
Spoon remaining half of the mixture into the baking dish and cover with remaining ¼ pound sliced bacon.
Bake 1 ½ to 2 hours in 350°F oven.

The post Colonel Vincent’s Southern-Style Baked Beans first appeared on Camellia Brand.

Cowboy Beans and Rice

Aimee Bussells — Thu, 02 Aug 2012 15:41:27 +0000

Ingredients:

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup long grain white rice, uncooked
3/4 cup water
1/2 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups cooked Camellia Brand Pinto Beans
12 ounces tomato juice
4 ounces green chilies, chopped, undrained

Directions:

Cook ground beef, onions, and peppers in a skillet over medium heat, stirring till ground beef is brown and crumbled. Drain off any grease.
Combine meat mixture, rice, water, chili powder, salt, beans, tomato juice, and chili peppers; stir well.
Pour into 3-quart casserole dish. Cover and bake at 350°F for 50 minutes.
Stir, cover and bake again for an additional 30 minutes, or until rice is tender.

The post Cowboy Beans and Rice first appeared on Camellia Brand.

Slow Cooker Pinto Beans

Aimee Bussells — Thu, 02 Aug 2012 15:25:52 +0000

Ingredients:

4 cups Camellia Brand Pinto Beans
1 tablespoon cumin
1 tablespoon sea salt
½ teaspoon oregano
4 garlic cloves, smashed and peeled
1 sliced fresh jalapeño, or 5-8 slices of jarred jalapeños, or 1/4 teaspoon red pepper flakes
Water or stock

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Put beans in a slow cooker.
Add all other ingredients and cover with enough water or stock to cover.
Cook on high 6-8 hours, until beans are tender and liquid has thickened to desired consistency.

The post Slow Cooker Pinto Beans first appeared on Camellia Brand.

Connelly’s Macho Pintos

Aimee Bussells — Thu, 02 Aug 2012 15:21:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
8-10 cups cold water
5 whole cloves
1/2 teaspoon dried basil
1/2 teaspoon parsley flakes
Salt to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large pot, cover beans with water and bring to a boil. Reduce heat, cover and simmer for 1 ½ – 1 ¾ hours.
During last 30 minutes of cooking, add cloves, basil and parsley flakes. Add additional water if necessary.

The post Connelly’s Macho Pintos first appeared on Camellia Brand.

Green Baby Lima Beans and Rice

Aimee Bussells — Thu, 02 Aug 2012 15:17:20 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Baby Lima Beans
1 1/2 cups chopped onion
1/4 cup minced celery stalk and leaves
1 cup chopped green bell pepper
2 bay leaves
8 cups cold water
4 garlic cloves, minced
1/2 pound ham, diced small (tasso, ham bone, ham hocks may be substituted)
1/2 pound smoked sausage or 1/2 pound andouille sausage, sliced 1/4-inch thick
Salt and pepper
Cooked white rice

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place the beans into a 5- to 6-quart Dutch oven. Add remaining ingredients, excluding the salt.
Bring to a boil, cover, then reduce heat and simmer for about 1 hour, stirring occasionally, monitoring water level and adding more as needed. After an hour, add salt to taste and continue to simmer, covered, until beans are very tender and creamy, approximately an additional 3/4 hour.
When nearly finished, press beans several times with the back of a large spoon against side of Dutch oven to encourage thickening of the sauce.
Serve over fluffy white rice. Freezes well.

The post Green Baby Lima Beans and Rice first appeared on Camellia Brand.

Baby Lima Beans with Italian Sausage

Aimee Bussells — Thu, 02 Aug 2012 15:12:30 +0000

Ingredients:

½ pound Italian sausage, crumbled
1 large onion, sliced
1 clove garlic, smashed
2 cups water
1 (1-pound) package Camellia Brand Baby Lima Beans
3/4 teaspoon ground cumin seed
1 hot red pepper, seeded and chopped
Salt and freshly ground black pepper

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place the sausage, onion, and garlic in a heavy casserole or saucepan and saute until light brown.
Add the water and bring to a boil.
Add the beans, cumin seed, and hot pepper and bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Season with salt and pepper.

The post Baby Lima Beans with Italian Sausage first appeared on Camellia Brand.

Slow Cooker Pink Beans

Aimee Bussells — Fri, 22 Jun 2012 21:06:44 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pink Beans
1 tablespoon extra virgin olive oil
2 cups chopped white onion
2 cups chopped bell pepper
2 tablespoons chopped garlic
2 tablespoons chili powder
4 teaspoons dried thyme
2 cups chopped fresh tomato
1 (14 1/2-ounce) can no-sodium chicken broth
1 (6-ounce) can tomato paste
1 cup water

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a skillet, sauté onion, bell pepper and garlic in olive oil until soft.
Add sautéed vegetables and all remaining ingredients to slow cooker. Stir well.
Cook on low for 6-8 hours.

The post Slow Cooker Pink Beans 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.

Camellia’s Dry Herb Blend – Bouquet Garni

Aimee Bussells — Fri, 22 Jun 2012 21:02:41 +0000

Ingredients:

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon whole peppercorns
4 dried bay leaves

Directions:

Blend all ingredients together.

Usage:

Many of the recipes on the old Camellia Bean packages called for “1 bouquet garni.” Spelled out above, this is the seasoning mixture wrapped in cheesecloth and tied with kitchen twine. In a pinch, you can put the herbs in a tea ball instead. This is a traditional Hayward family recipe.

The post Camellia’s Dry Herb Blend – Bouquet Garni first appeared on Camellia Brand.

Slow Cooker Curried Sweet Potato and Lentil Stew

Aimee Bussells — Fri, 22 Jun 2012 20:59:53 +0000

Ingredients:

3 cups peeled, 1-inch cubed sweet potatoes
¼ cup chopped red onion
1 ½ cups baby carrots
¾ cup dry Camellia Brand Lentils, sorted and rinsed
2 teaspoons olive oil
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon finely chopped ginger root
1-2 cloves garlic, minced
1 ¾ cups chicken broth
1 ½ cups frozen cut green beans, thawed
½ cup plain fat-free yogurt

Directions:

Rinse and sort beans.
In a 4-quart slow cooker, combine sweet potatoes, onion, carrots, and lentils.
In a skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, ginger root and garlic; cook 1 minute, stirring constantly. Stir in broth.
Pour mixture into slow cooker; stir. Cover; cook on low 6 hours.
Increase heat setting to high. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are heated through, but still crisp.
Serve topped with yogurt.

The post Slow Cooker Curried Sweet Potato and Lentil Stew first appeared on Camellia Brand.

Slow Cooker Baby Limas with Ham

Aimee Bussells — Fri, 22 Jun 2012 20:46:33 +0000

Ingredients:

1 (1-pound) package Camellia Brand Baby Lima Beans
2 medium onions, coarsely chopped
1 ham bone (optional: diced ham)
4 cups water, to cover
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon freshly ground black pepper
Dash cayenne pepper
Salt, to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to slow cooker and top with water, enough to just cover the beans. Stir in the chopped onions and add the ham bone and ham if using.
Cover and cook on high for 4 hours.
Add the Cajun or Creole seasoning, and black and cayenne peppers.
Cover and cook on low for 4 hours, or until very tender.

The post Slow Cooker Baby Limas with Ham first appeared on Camellia Brand.

Western Lima Beans

Aimee Bussells — Thu, 21 Jun 2012 21:42:49 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1/2 pound ground beef
1 medium onion, finely chopped
2 (15-ounce) cans or 1 (30-ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon poultry seasoning
1/2 cup reserved bean liquid
1 1/2 teaspoons salt

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to large, heavy pot and cover with water. Bring to a boil; reduce heat and simmer until beans are tender. Drain beans, reserving 1/2 cup of bean liquid. Set both aside.
In a skillet, brown ground beef and chopped onion. Add remaining ingredients to skillet, and stir well. Preheat oven to 350ºF.
Place cooked beans in the bottom of a casserole dish, and cover beans with beef and onion mixture.
Bake casserole at 350ºF for 30 to 35 minutes.

The post Western Lima Beans first appeared on Camellia Brand.

Marjorie’s Marvelous Large Lima (Large Butter) Beans

Aimee Bussells — Thu, 21 Jun 2012 21:18:02 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1/2 pound ham or seasoning meat
1 large onion, chopped
1 toe garlic, chopped
1 tablespoon chopped parsley
1 tablespoon chopped celery
6 cups water
1 large bay leaf
Salt and pepper to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a heavy skillet over low heat, cook ham or seasoning meat for 10-12 minutes; this will render the meat and create the grease needed for Step 3. Remove ham or seasoning meat, and set aside.
In skillet grease, sauté onion, garlic, parsley and celery.
In large heavy pot, cover beans with water and bring to a boil. Reduce heat to a simmer, and add sautéed vegetables, ham or seasoning meat, and bay leaf to pot. Simmer for 1 1/2 hours, or until beans are tender, stirring occasionally. Add water as necessary.
Remove bay leaf, add salt and pepper to taste and serve.

The post Marjorie’s Marvelous Large Lima (Large Butter) Beans first appeared on Camellia Brand.

Bean Soup with Pasta (Pasta e Fagioli)

Aimee Bussells — Thu, 21 Jun 2012 21:09:41 +0000

Ingredients:

5 cups water
1 ¼ cups Camellia Brand Great Northern Beans
1 onion, chopped
1 tomato, chopped
2 celery stalks, sliced
2 cloves garlic, chopped
1/4 pound salt pork, chopped
2 teaspoons instant beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup uncooked Dagostino Birdseye Pasta
Grated Parmesan cheese

Directions:

Rinse and sort beans.
In a Dutch oven, bring water and beans to a boil for 2 minutes. Remove from heat; cover and let stand 1 hour.
Add next seven ingredients to beans. Bring to a boil, then reduce heat, cover, and simmer until beans are tender, about 2 hours.
Add salt and pasta; stir. Cover and simmer until pasta is tender, about 10 – 15 minutes.
Serve sprinkled with cheese.

The post Bean Soup with Pasta (Pasta e Fagioli) first appeared on Camellia Brand.

Vegetarian Louisiana-Style Red Beans and Rice

Aimee Bussells — Thu, 21 Jun 2012 20:50:25 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 (32-ounce) container no-sodium vegetable broth
4 cloves garlic, finely chopped
1 large yellow onion, chopped
4 celery stalks, chopped
1 large green bell pepper, chopped
2 tablespoons olive oil
3 bay leaves
2 teaspoons thyme
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 tablespoon hot sauce
2 teaspoons Liquid smoke seasoning
Water as needed
Salt to taste
Cooked rice

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Put the beans in a pot and cover them with vegetable broth. Set heat to high.
In another pot or skillet, sauté the garlic, onion, celery, and bell pepper in olive oil until tender.
Add the sautéed vegetable mixture and remaining ingredients, except salt and rice, to the beans.
When the beans reach a boil, reduce the heat to a simmer. Simmer for 2 ½ hours, stirring every 30 minutes. Add water to beans as needed.
When the beans are completely tender, add salt to taste. Remove bay leaves.
For a creamier texture, process half the beans in a food processor or blender until smooth. Add processed mixture back to pot.
Salt to taste and serve over cooked rice.

The post Vegetarian Louisiana-Style Red Beans and Rice first appeared on Camellia Brand.

Latin American-Style Red Beans and Rice

Aimee Bussells — Thu, 21 Jun 2012 20:30:58 +0000

Ingredients:

1 ½ cups cooked Camellia Brand Red Kidney Beans
1 tablespoon olive oil
1 ½ cups no-sodium tomato sauce
½ cup chicken broth
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch dried thyme
ground black pepper to taste
2 teaspoons adobo seasoning, plus additional to taste (available in the Hispanic section of most supermarkets)
4 cups water
2 cups uncooked white rice

Directions:

In a large saucepan, combine olive oil, red kidney beans, tomato sauce, broth, oregano, basil, thyme, pepper, and 2 teaspoons adobo. Simmer on low heat.
Meanwhile, in another pot, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
Add additional adobo to taste.
Serve beans over rice.

The post Latin American-Style Red Beans and Rice first appeared on Camellia Brand.

Slow Cooker Hearty Chili

Aimee Bussells — Thu, 21 Jun 2012 17:10:26 +0000

Ingredients:

½ pound of Camellia Brand Red Kidney Beans
1 pound lean ground beef
1 onion, chopped
2 teaspoons finely chopped garlic
1 (29-ounce) can or 2 (14.5-ounce) cans no-sodium diced tomatoes, undrained
3 teaspoons chili powder
¼ teaspoon black pepper
2 teaspoons cinnamon
1 teaspoon adobo seasoning
Salt to taste
1 cup shredded sharp Cheddar cheese

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Cook and drain beef.
Add all ingredients except cheese to slow cooker. Mix ingredients well.
Cook on low heat for 8 hours.
Add salt to taste. Top each bowl with shredded cheese.

The post Slow Cooker Hearty Chili first appeared on Camellia Brand.

Black Bean Chocolate Truffles

Aimee Bussells — Tue, 28 Nov 2000 22:52:06 +0000

Ingredients:

1 1/2 cups cooked Camellia Brand Black Beans
1/2 cup Steen’s cane syrup
2 teaspoons coconut oil
1 teaspoon vanilla extract
3 eggs
1/2 teaspoon baking powder
1/4 cup cocoa powder
1 pinch salt
1 tablespoon brown sugar
1/4 cup dark chocolate chips
1/2 cup dark or white chocolate, for melting
Optional garnish such as sea salt, candied orange peel, or cocoa powder

Directions:

Preheat oven to 350°, and line a quarter sheet pan with parchment paper.
To a blender or food processor, add cooked beans, cane syrup, coconut oil, and vanilla extract. Blend for about 60 seconds, until well combined.
Add eggs and blend for 30 seconds more, until well incorporated and very few black flecks from the beans remain.
Add baking powder, cocoa powder, salt, and brown sugar, and blend for about 20 seconds more, until smooth.
Pour batter into prepared sheet pan. Add chocolate chips, and gently combine with a wooden spoon.
Bake for 30-40 minutes, removing when the center and edges are firm. (The texture should not be gooey. If not firm, bake a few minutes more.)
Remove from oven, and allow to cool for 15-20 minutes.
Once cooled, use a small scooper or spoon to scoop out brownie dough, and roll into balls about the size of cherries. Place balls on another parchment-lined baking sheet.
Place in the freezer for about 15 minutes, until balls are hardened and cold.
Melt dark or white chocolate in the microwave or using a double boiler. Dip each ball into melted chocolate to coat it, and return it to the baking sheet.
Sprinkle truffles with garnish of your choice, and place back in the freezer for about 10 minutes until firm.

The post Black Bean Chocolate Truffles first appeared on Camellia Brand.

Chickpea Aquafaba Meringue Cookies

user-submission — Tue, 28 Nov 2000 22:46:29 +0000

Ingredients:

3/4 cup aquafaba
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
1 tablespoon dehydrated strawberries, ground finely

Directions:

Pre-heat oven to 200° with racks placed in the upper-middle and lower-middle positions. Line two half sheet pans with parchment paper.
Combine aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, 2-3 minutes.
With the mixer still on medium speed, gradually pour in sugar, followed by vanilla extract. Increase speed to high, and continue to beat until stiff peaks form, about 5 minutes. Fold in ground, dehydrated strawberries.
Spoon meringue into a piping bag fitted with a star tip, and pipe into quarter-sized rounds on the prepared sheet pans (about 48 per pan). Bake until cookies are dry and crisp, approximately 1 ½ hours.
Transfer sheet pans to wire racks, and let cookies cool completely before serving. Store in an airtight container for up to 1 week.

The post Chickpea Aquafaba Meringue Cookies 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.

Black & Gold Pasta Salad

Amanda Ladner — Tue, 24 Oct 2000 19:15:34 +0000

Ingredients:

Kosher Salt
1 pound Dagastino Fleur de Lis Shaped pasta
3 1/2 tablespoons olive oil, divided
4 tablespoons Creole mustard
2 cups mayonnaise
4 tablespoons red wine vinegar
2 tablespoons cane syrup
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons Cajun seasoning, plus more to taste
2 teaspoons kosher salt
1 teaspoon ground black pepper
3/4 cup finely minced shallots
1 cup yellow grape tomatoes, halved
1 cup finely chopped yellow bell pepper
1 cup finely chopped celery
3/4 cup cooked, chilled Camellia Brand Black Beans
1 (2.25-ounce) can black olives, sliced
Chilled blackened shrimp or chilled blackened chicken, cubed, optional
1/4 cup chopped fresh parsley for garnish

Directions:

Bring a large pot of salted water to a boil. Add pasta to pot, and cook for 5 minutes, until tender.
Drain pasta in a colander, and rinse with cool water.
Transfer pasta to a large bowl, and add 1 ½ tablespoons olive oil.
In a separate, medium bowl, whisk the remaining 2 tablespoons olive oil with Creole mustard, mayonnaise, red wine vinegar, cane syrup, lemon juice, hot sauce, smoked paprika, Cajun seasoning, salt, and black pepper. If dressing is too thick, add 1 tablespoon of water at a time to thin slightly. Adjust seasonings to taste.
To the pasta in the large bowl, add shallots, tomatoes, bell pepper, celery, black beans, and olives. Toss to combine. Add dressing, and mix until well combined.
Chill for at least 1 hour.
Garnish with optional cooked shrimp or chicken and freshly chopped parsley, and serve.

The post Black & Gold Pasta Salad first appeared on Camellia Brand.