Tips | Camellia Brand

18

Aimee Bussells — Wed, 05 Sep 2012 23:12:01 +0000

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

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17

Aimee Bussells — Wed, 05 Sep 2012 23:10:16 +0000

While pinto beans are often seasoned with cumin, jalapeño, chile pepper, and cilantro, they are equally as delicious with Cajun read more ...

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16

Aimee Bussells — Wed, 05 Sep 2012 23:07:28 +0000

“I boil a few packs of garbanzos and store them in small bags in the freezer, so I can throw read more ...

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15

Aimee Bussells — Wed, 05 Sep 2012 23:06:11 +0000

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

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14

Aimee Bussells — Wed, 05 Sep 2012 23:01:46 +0000

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

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13

Aimee Bussells — Wed, 05 Sep 2012 22:56:11 +0000

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

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12

Aimee Bussells — Wed, 05 Sep 2012 22:54:07 +0000

“Cook your limas with just your vegetables, meats and herbs. Save the salt and acidic seasonings for after they’re nice read more ...

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11

Aimee Bussells — Wed, 05 Sep 2012 00:02:28 +0000

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

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10

Aimee Bussells — Thu, 14 Jun 2012 21:54:55 +0000

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

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9

Aimee Bussells — Thu, 14 Jun 2012 21:54:24 +0000

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

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8

Aimee Bussells — Thu, 14 Jun 2012 21:52:49 +0000

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

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7

Aimee Bussells — Thu, 14 Jun 2012 21:52:12 +0000

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

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6

Aimee Bussells — Thu, 14 Jun 2012 21:51:38 +0000

The way to achieve the perfectly creamy texture of New Orleans-style red beans is to mash a few against the read more ...

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4

Aimee Bussells — Thu, 14 Jun 2012 21:50:21 +0000

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

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3

Aimee Bussells — Thu, 14 Jun 2012 21:41:00 +0000

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

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2

Aimee Bussells — Thu, 14 Jun 2012 21:39:20 +0000

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

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1

Aimee Bussells — Thu, 14 Jun 2012 21:38:43 +0000

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

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