All-American | 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.

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.

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 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.

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.

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.

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.

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.

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.

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 Senate Bean Soup 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.

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.

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.

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.

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!

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

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.

Sourdough Stuffing with White Beans

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

Ingredients:

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

Directions:

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

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

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

The post Vegetarian Black Bean & Rice 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.

The post Kid-Friendly Pasta & White Bean Salad 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Sawyer’s Yellow Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 18:26:32 +0000

Ingredients:

1 (1-pound) package Camellia Brand Yellow Split Peas
1/4 pound seasoning meat or ham, chopped
6 cups water (or substitute with broth, stock or milk)
1 large onion, chopped
4 carrots, peeled and chopped
1/2 cup celery tops, chopped
1 toe garlic, chopped
1 large bay leaf
Salt and pepper, to taste

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 necessary to desired consistency.
To make it creamier, scoop some cooked peas and pass through sieve or blender, then return to soup.

Serving Suggestions

For a richer soup, use milk instead of water to adjust consistency.
For a creamy sauce, replace water with milk and use as a topping on fresh vegetables such as yellow squash, green beans, or asparagus.
To thicken consistency of soup or sauce, add bread crumbs and/or grated sharp cheddar cheese.

The post Sawyer’s Yellow Split Pea Soup 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.

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.

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.

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.

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 Bean, Beef & Sausage Chili

Aimee Bussells — Thu, 21 Jun 2012 18:29:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound hot sausage, sliced
½ pound lean ground beef
1 yellow onion, finely chopped
3 celery stalks, finely chopped
2 (14.5-ounce) cans or 1 (29-ounce) can diced tomatoes
2 tablespoons chili powder
2 tablespoons minced garlic
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 tablespoon sugar
1 teaspoon ground black pepper
Salt to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Brown ground beef and sausage in a skillet for about 10 minutes. With a slotted spoon, remove cooked ground beef and sausage to a plate and set aside.
Add onion and celery to skillet and sauté in beef drippings.
Add browned beef, sausage, sautéed mixture, and remaining ingredients to slow cooker and mix well.
Turn the slow cooker to high and bring chili to a boil. Reduce heat to low and slow-cook for a minimum of 12 hours, stirring every 4 hours.
Add salt to taste.

The post Slow Cooker Hearty Bean, Beef & Sausage 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.