Easy and Delicious Lenten Recipes

White Bean and Kale Soup

user-submission — Mon, 30 Dec 2024 17:38:55 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Cannellini Beans
8 cups vegetable broth
2 cups sliced carrots , (about 4 medium carrots)
1 large yellow onion, chopped
1 cup chopped celery
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon kosher salt, chopped
1 teaspoon ground black pepper, plus more to taste
3/4 teaspoon crushed red pepper, plus more to taste
1/2 teaspoon dried Italian seasoning
4 cups curly kale, finely chopped
2 tablespoons fresh lemon juice
1/2 cup shaved Parmesan cheese

Directions:

Rinse and sort beans. In a large stockpot, combine beans and water to cover; let stand for 8 hours or overnight.
Drain and rinse beans. Add to a 6-quart slow cooker. Add broth, carrots, onion, celery, garlic, bay leaves, salt, black pepper, red pepper, and Italian seasoning. Cover and cook on high until beans are tender, 6 to 8 hours. (If you want a creamier soup, using the back of a wooden spoon, slightly mash half of beans against the side of slow cooker.)
Stir kale into beans mixture; cover and cook on high until kale is tender, 10 to 15 minutes. Stir in lemon juice. Season servings to taste with black pepper and red pepper, and top with Parmesan. Serve with bread.

Kitchen Tip:
Add leftover ham or smoked sausage for an even heartier soup.

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

The post White Bean and Kale Soup first appeared on Camellia Brand.

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.

Cannellini Bean Hummus with Arugula Pesto and Roasted Mushrooms

user-submission — Mon, 06 Mar 2023 17:49:39 +0000

Ingredients:

Cannellini Hummus

2 cups cooked Camellia Brand Cannellini Beans
2 tablespoons tahini
2 cloves garlic minced
2 tablespoons lemon juice
1/4 cup olive oil
Salt and pepper to taste
2 tablespoons water, (more if needed for desired consistency)

Arugula Pesto

2 cups fresh arugula, packed
1/4 cup walnuts
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup olive oil
Salt and pepper to taste

Roasted Mushrooms

2 cups mushrooms, cleaned and sliced
2 tablespoons olive oil
Salt and pepper to taste

Directions:

Cannellini Hummus

In a food processor, combine cooked beans, tahini, garlic, lemon juice, and olive oil.
Blend until smooth, adding water as needed to reach desired consistency.
Season with salt and pepper to taste.
Transfer to a serving bowl, and set aside.
Clean food processor.

Arugula Pesto

In the cleaned food processor, combine arugula, walnuts, Parmesan cheese, and garlic.
Blend until mixture is well combined.
With the food processor running, slowly drizzle in the olive oil until pesto reaches desired consistency.
Season with salt and pepper to taste.

Roasted Mushrooms

Preheat oven to 400°F (200°C).
Toss mushrooms with olive oil, salt, and pepper.
Spread mushrooms on a baking sheet in a single layer.
Roast for 15-20 minutes or until mushrooms are tender and slightly golden.

To Assemble:

Spread hummus on a large serving platter, drizzle arugula pesto over hummus, and top with roasted mushrooms.
Serve with fresh vegetables, pita bread, or crackers.

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.

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Lady Pea Salad

user-submission — Wed, 21 Dec 2022 23:05:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lady Cream Peas, rinsed and sorted
5 cups vegetable broth
4 cloves garlic
2¼ teaspoons kosher salt, divided
½ cup finely diced celery
1 cup chopped green bell pepper
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons sugar
¼ teaspoon ground black pepper
Butter lettuce leaves, to serve
Garnish: fresh basil leaves, ground black pepper

Directions:

In a large pot, bring lady cream peas, broth, garlic, and 2 teaspoons salt to a boil over medium-high heat.
Reduce heat to medium-low; simmer, covered, until lady cream peas are just tender but not mushy, about 1 hour, adding more broth if needed. Drain and let cool.
In a large bowl, combine celery, bell pepper, parsley, basil, vinegar, oil, and sugar. Fold in cooled lady peas; cover and chill for at least 1 hour. Add black pepper and remaining ¼ teaspoon salt. Serve over lettuce. Garnish with basil and black pepper, if desired.

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

The post Lady Pea Salad first appeared on Camellia Brand.

Zippy Lentil Salad

user-submission — Wed, 27 Apr 2022 00:16:29 +0000

Ingredients:

2 (32-ounce) containers vegetable stock
2½ tablespoons kosher salt, divided
1 (1-pound) Camellia Brand Lentils, rinsed and sorted
2 cups chopped fresh collard greens
1 red bell pepper, seeded and finely chopped
1 yellow bell pepper, seeded and finely chopped
1 orange bell pepper, seeded and finely chopped
1 cup Castelvetrano olives, chopped
½ cup red onion, finely chopped
¾ cup cucumber, seeded and diced
1 (4-ounce) jar pimientos, drained
1 teaspoon lemon zest
¼ cup fresh lemon juice
¼ cup Champagne vinegar
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh parsley
2 tablespoons sliced fresh chives
¼ teaspoon crushed red pepper
Garnish: chopped fresh parsley

Directions:

In a medium stockpot, bring stock and 1½ tablespoons salt to a boil over medium-high heat. Add lentils and cook, stirring occasionally, until tender, 25 to 30 minutes. Drain lentils and transfer to a large bowl. Stir in collards and let cool completely.
To bowl with cooled lentil mixture, add bell peppers, olives, red onion, cucumber, pimientos, lemon zest and juice, vinegar, oil, parsley, chives, remaining 1 tablespoon salt, and red pepper, tossing until well combined.
Cover and refrigerate until ready to serve. Garnish with parsley, if desired.

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Cajun Cowboy Crawfish Nachos

user-submission — Fri, 06 Mar 2020 04:39:03 +0000

Ingredients:

White Bean Sauce

1/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
1/2 cup milk, more to thin if necessary
1 cup shredded cheddar cheese (yellow, white, or smoked)
Cajun seasoning, to taste

Pickled Red Onions

1 large red onion, thinly sliced
1 1/4 cups rice wine vinegar or white wine vinegar
1/2 cup water
3 tablespoons granulated sugar
1 tablespoon kosher salt
Pinch of crushed red pepper flakes (optional)

Nachos

Tortilla chips
1 cup white bean cheese sauce
1/2 – 1 cup sautéed crawfish (use as little or as much as you want)
1/2 cup Cajun Caviar
1 cup shredded Monterrey Jack cheese
Garnishes: pickled red onions, serrano pepper slices, cotija or queso fresco cheese (crumbled), and chopped cilantro

Directions:

For the White Bean Cheese Sauce, soak beans in cold water for 6 hours or overnight. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 45 minutes or until soft. Stir occasionally and add water as necessary. Drain and set aside.
To a blender or large container (if using a hand blender), add beans and milk. Blend on high speed until beans and milk are totally smooth. Transfer to a small pot over medium heat.
Add shredded cheddar to pot, whisking continuously as it simmers. Add Cajun seasoning to taste, if desired. Remove from heat and use sauce immediately, or store.
For the Pickled Red Onions, add sliced onions to a container that has a tight lid; mason jars work well.
Add the next 4 ingredients to a small pot over medium high heat. Bring to a boil, making sure that the salt and sugar dissolve completely.
Remove from heat, and pour over onions. Add crushed red pepper flakes to mixture, if desired.
Allow onion mixture to cool to room temperature; cover with lid and refrigerate until ready to use. Wait 2 hours before using.
For the Nachos, preheat oven to broil. Spray a parchment-lined sheet pan with vegetable oil. Layer tortilla chips with white bean cheese sauce, sauteed crawfish, Cajun caviar, and Monterrey Jack cheese. Place in oven until cheese is melted.
Garnish with pickled red onions, serrano pepper slices, cheese, and cilantro. Top with Spicy Avocado Crema.

The post Cajun Cowboy Crawfish Nachos first appeared on Camellia Brand.

White Bean, Basil and Sun-Dried Tomato Burgers

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

Ingredients:

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

Directions:

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

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

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

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

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

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

The post White Bean, Basil and Sun-Dried Tomato Burgers first appeared on Camellia Brand.

White Bean Hummus

Aimee Bussells — Fri, 11 May 2018 13:58:03 +0000

Ingredients:

2 cloves garlic, peeled
1 green onion, cut in 1-inch lengths (white and green parts)
½ cup parsley leaves, plus more, chopped, for serving
2 cups cooked Camellia Brand Great Northern Beans
1 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/3 cup tahini
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon powdered cumin
¼ teaspoon cayenne

Directions:

1. To a food processor, while running, add garlic. Process until minced. Scrape down sides of bowl with a spatula. Add green onion and ½ cup parsley. Pulse just until minced.

2. Add beans, salt, lemon juice, tahini, oil, cumin and cayenne. Process on high until smooth, about 2 minutes.

3. Check consistency of hummus. If not smooth, process longer. If hummus is too thick, add water, a tablespoon at a time, pulsing after each, to reach the desired consistency.

4. Taste and adjust seasoning. Serve drizzled with olive oil and a scattering of parsley on top.

The post White Bean Hummus first appeared on Camellia Brand.

Instant Pot White Beans

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

Ingredients:

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

Directions:

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

Instant Pot Beans Cooking Tips:

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

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

White Bean Pesto Pasta

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

Ingredients:

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

Directions:

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

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

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

The post White Bean Pesto Pasta first appeared on Camellia Brand.

Red Bean Power Bowl

user-submission — Mon, 19 Feb 2018 21:41:16 +0000

Ingredients:

6 cups baby spinach or mixed greens
6 cups riced cauliflower (available pre-made, fresh or frozen)
1 (1-pound) package Camellia Brand Red Kidney Beans
Water or vegetable broth to cover beans
3 cups mango, cubed (fresh or frozen)
1 avocado, diced
2 limes
6 sprigs cilantro, chopped
Tabasco® brand Pepper Sauce
3 cups plain lowfat Greek yogurt

Directions:

Rinse beans in a colander. Use the 1-hour Quick Soak method.
Place soaked beans in a large pot and cover with water or broth. Add salt, pepper and other seasonings to taste. Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally for 1 1/2 hours, until tender, adding more water or broth as necessary.
Drain and refrigerate beans until ready to use.
To prepare Red Bean Power Bowl, layer or compartmentalize all ingredients in bowls, starting with greens, followed by riced cauliflower, beans, mango, and avocado. Add a squeeze of lime, chopped cilantro and hot sauce. Dollop with Greek yogurt and serve.

Per serving: 325 calories, 8.5 grams fat, 2.5 grams saturated fat, 117 mg sodium, 47 grams carbohydrate, 12 grams fiber, 19 grams sugar (0 added sugar), 22.5 grams protein

Molly Kimball, RD, CCSD is a Sports and Lifestyle Dietician and Board Certified as a Specialist in Sports Dietetics. She’s a columnist for The Times-Picayune/NOLA.com, covering the latest trends in the nutrition and fitness industries and developed Eat Fit NOLA, a free partnership between Ochsner Health System and more than 50 New Orleans restaurants to develop and identify healthy menu items.

The post Red Bean Power Bowl first appeared on Camellia Brand.

Cauliflower Lima Bean Au Gratin

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

Ingredients:

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

Directions:

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

The post Cauliflower Lima Bean Au Gratin first appeared on Camellia Brand.

Warm Asparagus, Mushroom and White Bean Salad

Aimee Bussells — Mon, 19 Feb 2018 21:38:47 +0000

Ingredients:

3 tablespoons olive oil, divided
1 bunch asparagus, cut into 2-inch pieces
1 1/2 cups sliced shiitake mushrooms
2 cloves garlic, finely chopped
1 cup cooked Camellia Brand Great Northern Beans
1 cup watercress, arugula or baby spinach
1 medium avocado, chopped
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest

Directions:

Trim ends off asparagus. Wrap asparagus in a damp paper towel, and microwave for 45 seconds. Chop into 2-inch pieces.
To a skillet over medium-high heat, add 2 tablespoons olive oil. Add mushrooms and sauté 4-5 minutes until crispy and brown, stirring occasionally.
Add another tablespoon of oil to skillet, and add chopped garlic and asparagus to the mushrooms; cook, stirring continuously for 1 minute. Remove from heat.
To a large bowl, add asparagus & mushroom mixture, cooked beans, watercress, avocado, lemon juice, and lemon zest; toss gently and serve.

The post Warm Asparagus, Mushroom and White Bean Salad first appeared on Camellia Brand.

Red Bean & Goat Cheese Mediterranean Salad

user-submission — Fri, 19 Jan 2018 22:44:44 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
Water or vegetable broth to cover beans
1 bunch parsley, chopped
1 1/2 cups red grape tomatoes, halved
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
6 ounces goat cheese, crumbled

Directions:

Rinse beans in a colander. Use the 1-hour Quick Soak method.
Place soaked beans in a large pot, and cover with water or broth. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally for 1 1/2 hours, until tender, adding more water or broth as necessary.
Drain and refrigerate beans until ready to use.
In a large bowl, combine beans, parsley, tomatoes and garlic. Add olive oil, lemon juice, salt and pepper. Mix well and refrigerate until ready to serve.
Stir in crumbled goat cheese and serve on a large platter. Or, spoon into individual dishes topped with crumbled goat cheese.

Per serving: 385 calories, 15 grams fat, 5 grams saturated fat, 375 mg sodium, 44 mg carbohydrate, 12 grams fiber, 6 grams sugar (0 added sugar), 22.5 grams protein

The post Red Bean & Goat Cheese Mediterranean Salad first appeared on Camellia Brand.

Roasted Salmon with Stewed White Beans & Preserved Lemon

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

Ingredients:

Roasted Salmon

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

Stewed White Beans

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

Preserved Lemon

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

Directions:

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

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

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.

Black Bean-Stuffed Sweet Potatoes

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

Ingredients:

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

Directions:

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

The post Black Bean-Stuffed Sweet Potatoes first appeared on Camellia Brand.

Black Bean Hummus

Aimee Bussells — Wed, 07 Jun 2017 15:16:20 +0000

Ingredients:

3 cups cooked Camellia Brand Black Beans
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons tahini
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/4 cup chopped fresh cilantro

Directions:

Combine all ingredients except for cilantro in a food processor or blender, and purée until smooth. Add water to thin, if necessary.
Add cilantro and pulse just until incorporated.
Adjust seasonings to taste, and serve with pita chips and julienned vegetables.

The post Black Bean Hummus first appeared on Camellia Brand.

Black Bean Quinoa Salad

Aimee Bussells — Wed, 07 Jun 2017 15:16:18 +0000

Ingredients:

2 tablespoons olive oil
1 teaspoon lime zest
Juice from 1 lime
1/2 teaspoon chili powder
1 clove garlic, minced
1 1/2 cups cooked Camellia Brand Black Beans
1 cup frozen corn, thawed
1 red bell pepper, diced
1 cup chopped green onions
3 cups cooked quinoa

Directions:

To make the dressing, combine olive oil, lime zest, lime juice, chili powder, and garlic in a mason jar. Screw top on jar and shake well till mixed.
In a large bowl, combine cooked black beans, corn, bell pepper, green onions, and cooked quinoa.
Pour dressing over mixture and toss well to coat. Salt and pepper generously to taste. Toss again, and serve at room temperature or chilled.

The post Black Bean Quinoa Salad first appeared on Camellia Brand.

Cajun Caviar

Aimee Bussells — Wed, 25 Jan 2017 17:54:24 +0000

Ingredients:

DRESSING

1/3 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon Cajun seasoning
1 teaspoon minced fresh garlic

SALSA

3/4 cup cooked Camellia Brand Green Baby Lima Beans
3/4 cup cooked Camellia Brand Crowder Peas
3/4 cup cooked Camellia Brand Lady Cream Peas
1 large tomato, seeded and diced (about 1 cup)
1 medium poblano, seeded and diced (about 2/3 cup)
1 cup fresh or thawed frozen yellow corn
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 large tomato, seeded and diced (about 1 cup)
Tortilla chips

Directions:

Make the dressing: In a small bowl, whisk together the oil, vinegar, lime juice, Cajun seasoning and minced garlic; set aside.
In a large bowl, combine the cooked beans and peas, poblano pepper, corn, red onion and cilantro. Add the dressing to the bean mixture, tossing to combine. Add the diced tomato last, gently tossing to combine.
Cover and chill for up to 2 hours.
Serve with tortilla chips for scooping.

The post Cajun Caviar first appeared on Camellia Brand.

Warm Wild Green Salad with Pecan Dressing

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

Ingredients:

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

Directions:

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

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

Golden Sautéed Catfish

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

Ingredients:

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

Directions:

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

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

The post Golden Sautéed Catfish first appeared on Camellia Brand.

White Bean & Spinach Soup

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

Ingredients:

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

Directions:

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

The post White Bean & Spinach Soup first appeared on Camellia Brand.

Avocado Cilantro Hummus

Julie Koppman — Thu, 20 Oct 2016 14:34:55 +0000

Ingredients:

2 cups prepared Hummus
1 ripe avocado
1/2 lime, juiced
1/3 cup fresh cilantro

Directions:

Add all ingredients to the bowl of a food processor or blender, and blend until smooth.
Serve with pita, crackers, or crudités. Or for a fast snack or lunch, spread over a warm whole wheat tortilla, top with fresh baby spinach and shredded carrots, roll up, and enjoy.

The post Avocado Cilantro Hummus first appeared on Camellia Brand.

Slow Cooker 3-Bean Vegetarian Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:17 +0000

Ingredients:

1 large red onion, chopped
4 smoked Hatch chilies, peeled, and chopped (Can substitute 2 Poblano chilies, roasted, peeled, and chopped. See note at bottom on roasting.)
2 (10-ounce) cans diced tomatoes with green chilies, such as Ro-Tel
4 large cloves minced garlic
1 1/2 tablespoons smoked paprika
12 ounces Pale Ale beer (Can substitute vegetable broth.)
2 cups vegetable broth
1 cup Camellia Brand Red Kidney Beans, rinsed and sorted
1 cup Camellia Brand Cannellini Beans or Camellia Brand Great Northern Beans, rinsed and sorted
1 cup Camellia Brand Black Beans, rinsed and sorted
1/4 cup olive oil (optional)
Assorted toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Directions:

Add the onion, Hatch chilies (or Poblano chilies), diced tomatoes with chilies, garlic, smoked paprika, beer, broth, and beans to slow cooker.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender but not falling apart, adding additional broth as necessary.
During the last 15 minutes of cooking, swirl in 1/4 cup olive oil, if desired.
Serve chili with assorted toppings, if desired.

Notes:

On a scale of 1-5, the spice level of this chili is a 3.

To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange whole peppers in a single layer on baking sheet. Bake for 30 to 40 minutes, until skins are completely wrinkled and charred, turning occasionally to promote even roasting. Remove pan from oven, transfer peppers to a bowl, and cover bowl tightly with foil or plastic wrap. Keep covered until peppers are cool enough to handle, about 30 minutes. Remove the skin from each pepper by rubbing lightly beneath your fingers. If you are very sensitive, you may wish to wear gloves. Remove and discard the stems and seeds. Cut peppers into quarters lengthwise and chop.

The post Slow Cooker 3-Bean Vegetarian Chili first appeared on Camellia Brand.

Fresh Two-Bean Salsa

Aimee Bussells — Mon, 29 Aug 2016 14:53:58 +0000

Ingredients:

2 cups cooked Camellia Brand Black Beans
2 cups cooked Camellia Brand Pinto Beans
1 cup fresh corn kernels
1/2 cup minced red onion
1/2 cup minced green bell pepper
1/2 cup minced fresh cilantro
1 tablespoon minced garlic
3 tablespoons freshly squeezed lime juice
1/4 cup olive oil
Creole or Cajun Seasoning to taste
1 tablespoon cumin

Directions:

Combine all ingredients in a glass bowl, blending thoroughly. For best results, cover and refrigerate for 12 hours or overnight before serving.

*Note: Learn how to cook beans in advance, for use in recipes.

The post Fresh Two-Bean Salsa 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.

Cheesy Bean Quesadilla

Aimee Bussells — Wed, 02 Mar 2016 19:44:58 +0000

Ingredients:

Cooked Camellia Brand Pinto Beans or Easy Refried Pinto Beans
Large flour tortillas
Canola oil or butter
Shredded cheddar cheese
Chopped red or green onions
Optional topping: sour cream, plain Greek yogurt, jalapeno slices and salsa

Directions:

Spread beans or refried beans over one tortilla. Sprinkle generously with cheese and chopped onions. Top with another tortilla.
Heat a small amount of oil or butter in a large skillet over medium heat. Place quesadilla in skillet and cook until cheese has melted and underside of tortilla is browned. Carefully flip quesadilla, and cook until both sides are browned.
To serve, cut quesadilla into wedges and serve with sour cream or plain Greek yogurt, jalapeno slices and salsa.

The post Cheesy Bean Quesadilla first appeared on Camellia Brand.

Chipotle Pinto Bean Tortilla Soup

Aimee Bussells — Wed, 02 Mar 2016 19:44:54 +0000

Ingredients:

Soup

2 tablespoons canola oil
1/2 onion, chopped
3 cloves garlic, minced
1/2 orange bell pepper, diced
Kosher salt
Pepper
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 (16-oz.) jar Mrs. Renfro’s Chipotle Corn Salsa, or other brand of chipotle salsa
4 cups vegetable broth
4 cups cooked Camellia Brand Pinto Beans
1 (15-oz) can whole kernel corn, drained
Optional toppings: chopped fresh cilantro, chopped red onion, chopped avocado

Crunchy Tortilla Strips

Small corn tortillas, cut into 1/4-inch wide strips
Olive oil
Kosher salt, to taste

Directions:

Heat a large pot over medium heat. Add oil, onion, garlic, bell pepper, and a pinch of salt and pepper, and stir. Cook for 4-5 minutes, stirring often, until vegetables are soft.
Add cumin and chili powder and stir well. Add salsa and vegetable broth and stir. Increase heat and bring to a boil.
Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
Simmer covered for 30 minutes.
While soup is simmering, make the crunchy tortilla strips. Preheat oven or toaster oven to 375 degrees. Lightly drizzle tortilla pieces with olive oil and a sprinkling of salt, and toss to coat evenly. Spread in a single layer on toaster oven tray or cookie sheet and bake for 12-15 minutes, or until crisp and golden brown.
Serve soup with crunchy tortilla strips and optional toppings in ramekins.

Recipe adapted from Minimalist Baker.

The post Chipotle Pinto Bean Tortilla Soup first appeared on Camellia Brand.

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.

Easy Vegan Coconut Curry Lentils

Aimee Bussells — Wed, 27 Jan 2016 21:53:29 +0000

Ingredients:

1 (1 pound) bag Camellia Brand Lentils
4 cups vegetable broth
1 can unsweetened coconut milk
1 can diced tomatoes
1 small bunch of green onions, chopped
8 ounces baby portabella or button mushrooms, sliced
1 bunch baby kale, chopped
4 cloves garlic, minced
2 tablespoons fresh ginger, finely minced or grated
3 tablespoons tomato paste
3 tablespoons curry powder
1 teaspoon hot red pepper flakes
2 tablespoons coconut oil
Salt and pepper to taste
Garnish: chopped cilantro

Directions:

In a large heavy pot, melt the coconut oil over medium heat. Add green onions, garlic, ginger, curry powder, and red pepper flakes; cook for about 5 minutes or until onions have softened and aromatics have released their flavors.
Add the vegetable broth, cover, and bring to a boil.
Add lentils, diced tomatoes, tomato paste, and mushrooms; stir to combine.
Turn down to medium heat, cover, and cook for 10 minutes.
Turn down to low heat, uncover, add coconut milk, then gently simmer for 15-20 minutes, or until the lentils are tender. Season with salt and pepper as needed.
Just before serving, stir in chopped baby kale.
Garnish with chopped cilantro, and serve over rice or with naan or pita bread.

The post Easy Vegan Coconut Curry Lentils first appeared on Camellia Brand.

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.

Black Bean Burgers

Aimee Bussells — Wed, 05 Sep 2012 23:49:22 +0000

Flourless Black Bean Brownies

Aimee Bussells — Wed, 05 Sep 2012 23:47:56 +0000

Ingredients:

1 1/3 cups cooked Camellia Brand Black Beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract (preferably Mexican vanilla)
3/4 cup white sugar
½ teaspoon cinnamon (optional)
½ teaspoon chili powder (optional)
1/2 cup dark chocolate chips

Directions:

Preheat oven to 350° F. Lightly grease an 8 x 8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, cinnamon, and chili powder in a blender or food processor; blend until smooth.
Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

The post Flourless Black Bean Brownies first appeared on Camellia Brand.

Black Bean Breakfast Burritos

Aimee Bussells — Fri, 31 Aug 2012 18:41:55 +0000

Ingredients:

Salsa

1 1/2 cups finely chopped tomatoes
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeño pepper, seeded and finely chopped
1 clove garlic, minced
Salt to taste

Burritos

1 1/2 cups cooked Camellia Brand Black Beans
2 tablespoons oil or butter
8 eggs
8 flour tortillas
1 1/2 cups shredded Mexican-style cheese blend
1-2 large avocados, chopped
Salt

Directions:

Salsa:

Combine the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove mined garlic, and salt to taste, together in a bowl until well blended.
Cover and refrigerate until needed.

Burritos:

Warm beans in a saucepan (if they are cold).
Heat oil or butter in a large skillet. Whisk eggs in a large bowl, pour into skillet and scramble. Set aside and keep warm.
Heat the tortillas in oven or directly on gas burner, flipping with tongs.
Spoon beans, eggs, cheese, salsa, and avocado onto flat tortillas. Season with salt to taste.
Roll into burritos.

Easy Make-Ahead Black Beans

The post Black Bean Breakfast Burritos first appeared on Camellia Brand.

Lima Bean Curry

Aimee Bussells — Sat, 11 Aug 2012 21:35:01 +0000

Ingredients:

1 cup Camellia Brand Large Lima Beans or Baby Lima Beans
1 teaspoon oil
1 onion, finely chopped
1 green chili pepper, chopped
1 teaspoon ginger-garlic paste
2 tomatoes, pureed
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon coriander or dhania powder
1/4 teaspoon channa masala or chicken masala seasoning
Coriander leaves for garnish
1/4 teaspoon ghee

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a saucepan, cover beans with water, and bring to a boil. Reduce to a simmer, and cook until beans are tender. Drain beans, reserving cooking liquid, and set both aside.
Heat oil in a saucepan. Cook onions and green chili until onions are translucent.
Add ginger-garlic paste to saucepan, and stir until well-blended.
Add tomatoes and cook for 5 minutes.
Add turmeric, chili powder, coriander or dhania powder, channa masala or chicken masala seasoning and sauté for one minute.
Add cooked beans and reserved cooking liquid.
Simmer 5-10 minutes, or until well blended. Garnish with coriander leaves and ghee.

The post Lima Bean Curry first appeared on Camellia Brand.

Lima Bean Spread

Aimee Bussells — Sat, 11 Aug 2012 21:32:01 +0000

Ingredients:

3 cups cooked Camellia Brand Large Lima Beans
1/2 cup lemon juice
1 tablespoon minced garlic
2 tablespoons minced red onion
1 teaspoon dried cilantro
2 tablespoons minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Directions:

Purée cooked lima beans in a food processor.
Add puréed beans to a large bowl, and mix in remaining ingredients until well blended.
Cover and chill for at least 4 hours.
Serve by spreading on toasted bread slices or crackers.

The post Lima Bean Spread first appeared on Camellia Brand.

Crispy Cinnamon Garbanzo Beans

Aimee Bussells — Fri, 03 Aug 2012 20:09:33 +0000

Ingredients:

1 cup dry Camellia Brand Garbanzo Beans
2 tablespoons vegetable oil
2 tablespoons raw or regular granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt

Directions:

Place garbanzos in a medium bowl and cover with 2 inches of water. Soak overnight.
Drain garbanzos. Thoroughly pat dry with paper towels or clean kitchen towels.
Preheat over to 350°F. In a bowl, toss garbanzos with vegetable oil and sugar. Spread in a single layer on an ungreased baking sheet.
Roast in oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir a few times to prevent burning.)
Immediately toss garbanzos with cinnamon and salt.
Cool and serve, or store in an airtight container at room temperature for up to a week.

The post Crispy Cinnamon Garbanzo Beans first appeared on Camellia Brand.

Hummus

Aimee Bussells — Fri, 03 Aug 2012 16:06:16 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzo Beans
1 pinch baking soda (optional)
1/2 to 3/4 cup extra virgin olive oil
1/2 to 3/4 cup tahini paste
1/2 cup fresh lemon juice
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
Salt to taste
Parsley for garnish

Directions:

Rinse and sort garbanzos. (Optional: Soak beans using your preferred method.)
Add garbanzos to a pot, and fill with enough water to cover by at least 1 inch. Add baking soda if desired. Bring to a boil, then lower heat and simmer until garbanzos are very soft, about 1 1/2 – 2 hours.
Drain, reserving some of the cooking liquid for blending and a small handful of garbanzos for garnish.
Transfer the rest of the garbanzos to a blender or food processor. Blend until smooth, gradually adding olive oil. Add reserved cooking liquid if needed.
Add tahini paste, lemon juice, garlic, cumin and salt and blend.
Spread hummus into a flat serving dish, garnishing with reserved garbanzos and parsley.

The post Hummus first appeared on Camellia Brand.

Garbanzo Hot Pot

Aimee Bussells — Fri, 03 Aug 2012 16:02:30 +0000

Ingredients:

1 large yellow onion, chopped
1/2 tablespoon olive oil
1/2 teaspoon salt
2/3 cup uncooked bulgur
1 ½ cups cooked Camellia Brand Garbanzo Beans
4 cups vegetable stock
3/4 cup orange juice
1 1/2 cups chopped cauliflower
2 cups kale or Swiss chard, de-stemmed and cut into thin ribbons
Olive oil for finishing drizzle (optional)
Red onion, chopped (optional)

Directions:

In a large pot over medium-high heat, sauté onions in olive oil and salt until they start to soften. Stir in bulgur, garbanzos and vegetable stock. Bring to a simmer and cook for 5-10 minutes, until the mixture starts to thicken.
Simmer until bulgur is cooked through; then add orange juice.
Add cauliflower and kale to pot; simmer a few minutes, until cauliflower is just tender. If mixture is too thick, thin with additional water or stock.
Salt to taste.
Serve garnished with a drizzle of olive oil and chopped red onion.

The post Garbanzo Hot Pot first appeared on Camellia Brand.

Vegan Garbanzo Bean Curry

Aimee Bussells — Fri, 03 Aug 2012 15:57:09 +0000

Ingredients:

1 1/2 cups Camellia Brand Garbanzo Beans
1 1/4 cups coarsely chopped onion
1/2 cup chopped fresh tomato
2 teaspoons minced ginger root
2 teaspoons minced garlic
1 teaspoon cayenne pepper
1 1/2 teaspoons cumin seeds
1/2 teaspoon turmeric
3/4 teaspoon chili powder
2 teaspoons salt
1/2 cup thinly sliced green onions (optional)
3-4 tablespoons chopped fresh cilantro
1 tablespoon fresh squeezed lemon juice

Directions:

Rinse and sort garbanzos. (Soak using your preferred method.)
Using a food processor or the bowl attachment of an immersion blender, puree together onions, tomatoes, ginger, garlic, cayenne, cumin, turmeric, chili powder, and salt.
Add the mixture to a slow cooker with the garbanzos and 4 cups of water. Cook on high for about 9 hours, or until garbanzos are soft.
Add green onions, and cook for additional hour on high.
Stir in chopped cilantro and lemon juice. Serve hot, over rice if desired.

The post Vegan Garbanzo Bean Curry first appeared on Camellia Brand.

Curried Lentil Soup

Aimee Bussells — Fri, 03 Aug 2012 15:50:09 +0000

Ingredients:

3 tablespoons olive oil
1 cup chopped onion
1 cup chopped red potato
1 cup chopped carrots
2 large garlic cloves, chopped
2 tablespoons curry powder
1 cup dry Camellia Brand Lentils
4 1/2 cups water or chicken broth
1 cup cooked Camellia Brand Garbanzo Beans
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced
1 lemon, cut into wedges

Directions:

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion, potato and carrot; sprinkle with salt and pepper. Cook approximately 4 minutes, stirring occasionally.
Add half of chopped garlic; stir until vegetables are soft but not brown; about 4 minutes longer.
Add 2 tablespoons curry powder; stir about 1 minute.
Add lentils and 4 cups water. Sprinkle with salt and pepper.
Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender (about 30 minutes).
Puree garbanzo beans, lemon juice, ¼ cup water, 2 tablespoons olive oil, and rest of garlic in blender or food processor.
Add garbanzo bean puree and butter to soup. Season to taste with salt, pepper, and curry powder.
Add water if needed for thinner consistency.
Sprinkle with thinly sliced green onions and serve with lemon wedges.

The post Curried Lentil Soup first appeared on Camellia Brand.

Curried Lentil Salad

Aimee Bussells — Fri, 03 Aug 2012 15:40:32 +0000

Ingredients:

Dressing

3/4 cup corn oil (or grapeseed oil or other light oil)
1/2 cup wine vinegar (or white balsamic)
2 tablespoons curry powder
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Salad

1 (1-pound) package Camellia Brand Lentils
1 1/2 cups dried currants
1/3 cup capers
1 cup finely chopped red onion

Directions:

In a large bowl, whisk together all dressing ingredients and set aside.
Rinse and sort lentils.
Add lentils to a saucepan and cover with water.
Bring to a boil, then reduce heat to a low simmer. Cook for 20-30 minutes, just until tender. Add water as needed to make sure the lentils are just barely covered.
Rinse and drain well, combine with the dressing, and refrigerate overnight.
At least 2 hours before serving, add the currants, capers and onions to the lentils and mix well. Refrigerate two more hours and serve.

The post Curried Lentil Salad first appeared on Camellia Brand.

Lentil Loaf

Aimee Bussells — Fri, 03 Aug 2012 15:37:45 +0000

Ingredients:

2 cups Camellia Brand Lentils, rinsed and dried
1 bay leaf
8 cups water
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread crumbs
1 egg, beaten
½ teaspoon dried basil
1 medium onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon dried tarragon
Salt and pepper to taste
3 tablespoons tomato paste or tomato sauce

Directions:

Rinse and sort lentils.
Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 minutes.
Combine bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
Preheat oven to 350°F. Transfer lentils to a large mixing bowl. Add bulgur and remaining ingredients except tomato paste or sauce. Mix well until thoroughly combined.
Pat mixture into a 9-inch loaf pan. Bake for 40 minutes until firm but not dry.
During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 minutes.
Cut into slices and serve warm.

The post Lentil Loaf first appeared on Camellia Brand.

Veggie Lentils

Aimee Bussells — Fri, 03 Aug 2012 15:35:19 +0000

Ingredients:

1 cup dry Camellia Brand Lentils, sorted and rinsed
3 cups vegetable broth
½ cup chopped green onion
½ cup diced green bell pepper
½ cup diced red bell pepper
1 tablespoon chili powder (adjust to taste)
1 teaspoon ground cumin
4 cloves minced garlic
2 tablespoons red wine vinegar
1 (8-ounce can) tomato sauce
1 tablespoon molasses

Directions:

Rinse and sort beans.
Bring the lentils and broth to a boil, then cover & simmer for 25-30 minutes until soft but not mushy.
While the lentils cook, sauté the green onion, peppers, garlic, chili powder and cumin in vinegar till the vegetables are limp (about 2 minutes).
Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces off the pan), taste, and add more vinegar if needed.
Add mixture to lentils and cook until heated through.
Serve over rice, or as a burrito or taco filling.

The post Veggie Lentils first appeared on Camellia Brand.

Blackeye Peas and Spinach

Aimee Bussells — Thu, 02 Aug 2012 21:56:33 +0000

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 cup chopped tomatoes
1/2 teaspoon curry powder
1 cup chopped fresh spinach
2 cups Camellia Brand Blackeye Peas, cooked
1 cup reserved pea cooking liquid
1/2 cup lemon juice
Dollop nonfat yogurt

Directions:

In a large pot over medium heat, sauté onions and garlic in olive oil until soft. Add tomatoes and cook, mashing tomatoes against the side of the pot. Add curry powder and stir.
Add spinach to pot, and cook until wilted. Add cooked peas, 1 cup of reserved pea cooking liquid, and simmer over low heat until liquid evaporates.
Add lemon juice and stir. Serve with a dollop of yogurt on top.

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

Marinated Blackeye Peas (Salada de Feijão Frade)

Aimee Bussells — Thu, 02 Aug 2012 21:53:47 +0000

Ingredients:

1 1/2 cups Camellia Brand Blackeye Peas
3 cups water
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup extra virgin olive oil
2 cloves finely chopped garlic
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon marjoram
1/4 teaspoon pepper
3 hard-boiled eggs, sliced

Directions:

Rinse and sort peas.
Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until peas are tender, 50 to 60 minutes; drain.
In large bowl, mix cooked peas and remaining ingredients (except 1 hard-boiled egg). Cover and refrigerate 3 hours.
Arrange remaining sliced egg on top of mixture; sprinkle with additional cilantro and serve.

The post Marinated Blackeye Peas (Salada de Feijão Frade) first appeared on Camellia Brand.

White Beans with Spinach Puree

Aimee Bussells — Thu, 02 Aug 2012 19:22:14 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
1 bay leaf
Water
1 cup bread crumbs
4 cloves garlic, finely chopped
1 box frozen chopped spinach, thawed
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and white pepper, to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large, heavy pot, cover beans with water, about 4 cups. Add bay leaf to pot. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 1/2 hours.
Drain beans and set aside, reserving about 3/4 cup of their liquid. Discard bay leaf.
Combine bread crumbs and garlic in a small bowl.
In a separate microwave-safe bowl, heat spinach, and add oregano, thyme, salt and pepper to taste. Purée spinach mixture in a blender or food processor.
Gently combine beans, bread crumbs, spinach puree and reserved bean liquid.
Serve warm.

The post White Beans with Spinach Puree first appeared on Camellia Brand.

Slow Cooker Vegetarian Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 18:34:18 +0000

Ingredients:

2 cups dry Camellia Brand Green Split Peas
8 cups water or vegetable broth
3 vegetarian bouillon cubes
2 cups chopped potatoes
2 cups chopped celery
2 carrots, sliced
1 cup diced onion
2 cloves garlic, minced
1 1/2 teaspoons dry mustard
1 1/2 teaspoons cumin
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
3-4 bay leaves
Salt and pepper to taste

Directions:

Rinse and sort peas.
Combine all ingredients in a slow cooker.
Cover and cook on low for at least 4 hours, or until peas are soft.
Remove bay leaves before serving.

The post Slow Cooker Vegetarian Split Pea Soup first appeared on Camellia Brand.

Vegan Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 17:59:55 +0000

Ingredients:

1 tablespoon extra virgin olive oil
1 carrot, chopped
1 stalk celery, chopped
1 cup chopped onion
1 teaspoon curry powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 cup dry Camellia Brand Yellow Split Peas
4 cups water or milk
Salt to taste

Directions:

Rinse and sort peas.
Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and spices for about 5 minutes.
Add the water, peas and salt.
Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.

The post Vegan Split Pea Soup first appeared on Camellia Brand.

Yellow Split Pea & Butternut Squash Stew

Aimee Bussells — Thu, 02 Aug 2012 17:53:49 +0000

Ingredients:

1 cup diced onion
1 cup chopped carrots
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons coconut oil
1 1/2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 1/2 cups butternut squash (or sweet potato or yam), cubed
2 cups dry Camellia Brand Yellow Split Peas
4 cups vegetable broth
1 teaspoon salt

Directions:

Rinse and sort peas.
Dice onion, chop carrots, mince garlic and ginger, and chop butternut squash/sweet potatoes.
In a large pot over medium heat, sauté onion, carrots, garlic and ginger in coconut oil until onion is softened and transparent. Add curry powder, turmeric, cumin and ground cinnamon, and continue cooking 1-2 minutes.
Add butternut squash, split peas and vegetable broth, and bring to a boil.
Reduce heat to simmer, cook partially covered 45 minutes to an hour, until split peas are softened and broken down almost completely.
Serve as a soup, or over a bed of greens or rice.

The post Yellow Split Pea & Butternut Squash Stew first appeared on Camellia Brand.

Field Pea Hoppin’ John

Aimee Bussells — Thu, 02 Aug 2012 17:40:25 +0000

Ingredients:

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 clove garlic, minced
1 1/2 to 2 cups cooked Camellia Brand Field Peas
1 teaspoon salt
1/2 teaspoon black pepper
1 cup raw jasmine or basmati rice
1 sprig fresh thyme

Directions:

Rinse, sort, and cook peas.
Heat the oil in a large pot over medium heat. Add the onion, bell pepper and garlic and cook until translucent.
Add the field peas, stirring to combine.
Add 2 1/2 cups water, the salt and the pepper and bring to a boil.
Add the rice and the sprig of thyme; stir once.
Bring back to a boil, cover and reduce heat. Simmer for 20 minutes, then remove from the heat and let stand, covered, for an additional 10 minutes.
Uncover, add salt and pepper to taste.
Fluff with a fork and serve.

The post Field Pea Hoppin’ John first appeared on Camellia Brand.

Crowder Peas Succotash

Aimee Bussells — Thu, 02 Aug 2012 17:21:49 +0000

Ingredients:

1/2 large onion, finely diced
1 cup diced green bell pepper
1 cup diced red bell pepper
3 tablespoons olive oil
2 cups fresh or frozen corn kernels
2 cups cooked Camellia Brand Crowder Peas
1/2 cup reserved liquid from cooked Camellia Brand Crowder Peas
1/2 cup sliced green onions
1 tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon salt
Fresh thyme sprig (garnish)

Directions:

Rinse, sort, and cook peas.
Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender.
Stir in corn and crowder peas; cook 2 minutes or until thoroughly heated.
Stir in 1/2 cup reserved crowder peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated.
Garnish, if desired. Serve immediately.

The post Crowder Peas Succotash first appeared on Camellia Brand.

Crowder Peas and Okra

Aimee Bussells — Thu, 02 Aug 2012 21:09:58 +0000

Ingredients:

1 (1-pound) package Camellia Brand Crowder Peas
1 clove garlic, minced
1 cup chopped onion
8 cups water or broth
Small pod of fresh okra or sliced, frozen okra
Salt and pepper

Directions:

Rinse and sort peas.
Put peas in water or broth, bring to a boil, and reduce heat to medium.
Add onion and garlic. Simmer for 1 1/2 hours.
When peas are tender, season with salt and pepper to taste.
Lay small pod of okra or sliced, frozen okra on top of peas. Cover and simmer until okra is heated through.

The post Crowder Peas and Okra first appeared on Camellia Brand.

Slow Cooker Pinto Beans

Aimee Bussells — Thu, 02 Aug 2012 15:25:52 +0000

Ingredients:

4 cups Camellia Brand Pinto Beans
1 tablespoon cumin
1 tablespoon sea salt
½ teaspoon oregano
4 garlic cloves, smashed and peeled
1 sliced fresh jalapeño, or 5-8 slices of jarred jalapeños, or 1/4 teaspoon red pepper flakes
Water or stock

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Put beans in a slow cooker.
Add all other ingredients and cover with enough water or stock to cover.
Cook on high 6-8 hours, until beans are tender and liquid has thickened to desired consistency.

The post Slow Cooker Pinto Beans first appeared on Camellia Brand.

Connelly’s Macho Pintos

Aimee Bussells — Thu, 02 Aug 2012 15:21:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
8-10 cups cold water
5 whole cloves
1/2 teaspoon dried basil
1/2 teaspoon parsley flakes
Salt to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large pot, cover beans with water and bring to a boil. Reduce heat, cover and simmer for 1 ½ – 1 ¾ hours.
During last 30 minutes of cooking, add cloves, basil and parsley flakes. Add additional water if necessary.

The post Connelly’s Macho Pintos first appeared on Camellia Brand.

White Beans, Greens & Sun-Dried Tomato Crostini

Aimee Bussells — Fri, 22 Jun 2012 21:15:33 +0000

Ingredients:

1 cup Camellia Brand Great Northern Beans
4-6 cups water
1 large onion, chopped
12 whole garlic cloves, peeled
1/2 cup sun-dried tomatoes (not packed in oil)
1/2 cup nonfat plain yogurt
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
8 slices whole grain bread
Assorted greens, well rinsed and coarsely chopped

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large pot, cover beans with water. Add onion and 11 of the garlic cloves; bring to a boil. Reduce heat and simmer for about 1 hour, until beans are tender.
Drain beans, onions, and garlic, reserving bean liquid. Purée bean mixture in food processor, adding some reserved liquid if needed. Season with salt and pepper.
Chop sun-dried tomatoes, and soak for 20 minutes in reserved bean liquid to soften.
Drain tomatoes and fold into bean purée, along with yogurt. Season with salt, pepper, and red pepper.
To assemble, grill or toast bread slices, and rub each slice with a cut garlic clove.
Spread slices with purée and top with chopped greens.

The post White Beans, Greens & Sun-Dried Tomato Crostini first appeared on Camellia Brand.

Field Pea Salsa

Aimee Bussells — Fri, 22 Jun 2012 21:04:24 +0000

Ingredients:

2 cups cooked and cooled Camellia Brand Field Peas
1 cup corn kernels (fresh or frozen)
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
2 tablespoons fresh cilantro
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 teaspoon salt

Directions:

Rinse, sort, and cook peas.
Stir all ingredients together.
Chill one hour.

The post Field Pea Salsa first appeared on Camellia Brand.

Vegetarian Louisiana-Style Red Beans and Rice

Aimee Bussells — Thu, 21 Jun 2012 20:50:25 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 (32-ounce) container no-sodium vegetable broth
4 cloves garlic, finely chopped
1 large yellow onion, chopped
4 celery stalks, chopped
1 large green bell pepper, chopped
2 tablespoons olive oil
3 bay leaves
2 teaspoons thyme
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 tablespoon hot sauce
2 teaspoons Liquid smoke seasoning
Water as needed
Salt to taste
Cooked rice

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Put the beans in a pot and cover them with vegetable broth. Set heat to high.
In another pot or skillet, sauté the garlic, onion, celery, and bell pepper in olive oil until tender.
Add the sautéed vegetable mixture and remaining ingredients, except salt and rice, to the beans.
When the beans reach a boil, reduce the heat to a simmer. Simmer for 2 ½ hours, stirring every 30 minutes. Add water to beans as needed.
When the beans are completely tender, add salt to taste. Remove bay leaves.
For a creamier texture, process half the beans in a food processor or blender until smooth. Add processed mixture back to pot.
Salt to taste and serve over cooked rice.

The post Vegetarian Louisiana-Style Red Beans and Rice first appeared on Camellia Brand.

Latin American-Style Red Beans and Rice

Aimee Bussells — Thu, 21 Jun 2012 20:30:58 +0000

Ingredients:

1 ½ cups cooked Camellia Brand Red Kidney Beans
1 tablespoon olive oil
1 ½ cups no-sodium tomato sauce
½ cup chicken broth
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch dried thyme
ground black pepper to taste
2 teaspoons adobo seasoning, plus additional to taste (available in the Hispanic section of most supermarkets)
4 cups water
2 cups uncooked white rice

Directions:

In a large saucepan, combine olive oil, red kidney beans, tomato sauce, broth, oregano, basil, thyme, pepper, and 2 teaspoons adobo. Simmer on low heat.
Meanwhile, in another pot, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
Add additional adobo to taste.
Serve beans over rice.

The post Latin American-Style Red Beans and Rice first appeared on Camellia Brand.