bay leaf | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Thu, 30 Oct 2025 19:31:28 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png bay leaf | Camellia Brand https://static.camelliabrand.com 32 32 Creole Red Beans and Rice https://static.camelliabrand.com/recipes/creole-red-beans-and-rice/ https://static.camelliabrand.com/recipes/creole-red-beans-and-rice/#respond Wed, 27 Apr 2022 00:14:53 +0000 https://www.camelliabrand.com/?post_type=recipes&p=43374 Ingredients: ,rinsed and sorted , sliced ¼ inch thick , chopped , chopped , chopped Directions: Rinse and sort beans. read more ...

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Ingredients:

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

Directions:

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

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

The post Creole Red Beans and Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/creole-red-beans-and-rice/feed/ 0 Appalachian Soup Beans https://static.camelliabrand.com/recipes/appalachian-soup-beans/ https://static.camelliabrand.com/recipes/appalachian-soup-beans/#respond Fri, 07 Jan 2022 21:36:30 +0000 https://www.camelliabrand.com/?post_type=recipes&p=43007 Ingredients: , rinsed and sorted , coarsely chopped , chopped , minced , ground , ground chowchow and cornbread to read more ...

The post Appalachian Soup Beans first appeared on Camellia Brand.]]>

Ingredients:

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

Directions:

  1. Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover bowl and let stand overnight. Drain beans.
  2. In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and let drain on paper towels, reserving drippings in skillet.
  3. Add onion to bacon drippings; cook over medium heat until softened, about 4 minutes. Add garlic; cook for 30 seconds.
  4. In a 5-to 6-quart slow cooker, add beans, onion mixture, stock, 2 cups water, ham hock, peppers, and bay leaf. Cover and cook until beans are tender, 4 hours and 30 minutes on high heat or 8 hours on low heat. Uncover. Add salt and continue to cook on high for 1 hour more. Using the back of a spoon, mash a few beans. Remove ham hock and bay leaf.
  5. Sprinkle each serving with bacon. Serve with chowchow and cornbread.
The post Appalachian Soup Beans first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/appalachian-soup-beans/feed/ 0 Slow Cooker Vegetarian Red Beans & Rice https://static.camelliabrand.com/recipes/slow-cooker-vegetarian-red-beans/ https://static.camelliabrand.com/recipes/slow-cooker-vegetarian-red-beans/#respond Tue, 04 Aug 2020 22:52:43 +0000 https://www.camelliabrand.com/?post_type=recipes&p=40414 Ingredients: , rinsed and sorted , chopped, about 2 cups , seeded and chopped, about 1 1/2 cups , leaves read more ...

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

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:

  1. 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.
  2. Turn off heat, remove bay leaves and stir in Cajun seasoning and hot sauce. (Beans will thicken upon standing.)
  3. 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.]]> https://static.camelliabrand.com/recipes/slow-cooker-vegetarian-red-beans/feed/ 0 Bourbon-Bacon Field Peas with Collards https://static.camelliabrand.com/recipes/bourbon-bacon-field-peas-with-collards/ https://static.camelliabrand.com/recipes/bourbon-bacon-field-peas-with-collards/#respond Tue, 04 Aug 2020 22:52:21 +0000 https://www.camelliabrand.com/?post_type=recipes&p=40412 Ingredients: , rinsed and sorted , chopped , chopped, about 1 1/2 cups , minced , stems removed, sliced, about read more ...

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

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:

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with crushed red pepper and serve with fried chicken.

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 Bourbon-Bacon Field Peas with Collards first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/bourbon-bacon-field-peas-with-collards/feed/ 0 Mosquito Supper Club White Beans https://static.camelliabrand.com/recipes/mosquito-supper-club-white-beans/ https://static.camelliabrand.com/recipes/mosquito-supper-club-white-beans/#respond Wed, 15 Apr 2020 22:38:41 +0000 https://www.camelliabrand.com/?post_type=recipes&p=39579 Chef Melissa Martin of Mosquito Supper Club brings us these simple, soulful Southern white beans seasoned with salt pork. Creamy and delicious, a hearty and affordable family meal for any day of the week.

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

Ingredients:

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

Directions:

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

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

 

The post Mosquito Supper Club White Beans first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/mosquito-supper-club-white-beans/feed/ 0 Soup Beans https://static.camelliabrand.com/recipes/soup-beans/ https://static.camelliabrand.com/recipes/soup-beans/#respond Wed, 01 Jan 2020 18:11:29 +0000 https://www.camelliabrand.com/?post_type=recipes&p=38904 Ingredients: , roughly chopped chopped chopped , minced or to taste to taste to taste Directions: Rinse and sort beans. read more ...

The post Soup Beans first appeared on Camellia Brand.]]>

Ingredients:

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

Directions:

  1. Rinse and sort beans.
  2. In a large heavy pot, cook bacon over medium heat until crispy. Remove bacon to a paper-towel lined plate.
  3. To bacon drippings in pot, add onion, carrot and celery. Stir and cook about 5 minutes, till vegetables are soft. Add garlic, and cook another 1 minute.
  4. Add beans, water or broth, and bay leaf to pot. Bring to a boil then reduce heat and simmer, partially covering the pot for 2 hours, or until beans are soft. Add more water or broth as needed.
  5. When beans are tender, remove bay leaf. Add hot sauce, salt and pepper to taste.
  6. Serve topped with crumbled bacon.
The post Soup Beans first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/soup-beans/feed/ 0 Emily’s Red Beans and Rice https://static.camelliabrand.com/recipes/emilys-red-beans-and-rice/ https://static.camelliabrand.com/recipes/emilys-red-beans-and-rice/#respond Thu, 11 Apr 2019 13:56:26 +0000 https://www.camelliabrand.com/?post_type=recipes&p=38174 Ingredients: EMILY’S RED BEANS , roughly chopped -size , diced -size , diced  stalks, diced (such as Tabasco), plus more read more ...

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

Ingredients:

EMILY’S RED BEANS

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

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

Directions:

  1. Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent but not too broken down, 3 to 5 minutes. Add bay leaf, paprika, and hot sauce.
  2. Drain, rinse, and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a boil, skimming off and discarding foam from surface. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Remove ham hock about the last hour of cooking, and cut meat from bone. Chop ham meat, and add to beans, stirring to further break beans apart. (Check beans periodically to ensure they aren’t boiling and sticking to the bottom of the pot.)
  3. Remove and discard bay leaf. Stir in salt, sugar, and, if desired, more hot sauce just before serving. Serve beans over Emily’s Rice. Garnish with scallions, if desired.
  4. For Emily’s Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
  5. Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.
  6. Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.
The post Emily’s Red Beans and Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/emilys-red-beans-and-rice/feed/ 0 Instant Pot South-Louisiana Style White Beans & Rice https://static.camelliabrand.com/recipes/instant-pot-south-louisiana-style-white-beans-rice/ https://static.camelliabrand.com/recipes/instant-pot-south-louisiana-style-white-beans-rice/#respond Mon, 01 Apr 2019 21:04:10 +0000 https://www.camelliabrand.com/?post_type=recipes&p=38132 Ingredients: , separated , sliced , chopped , chopped , chopped , minced package or , to taste , to taste chopped read more ...

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

Ingredients:

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

Directions:

  1. Rinse and sort beans.
  2. Press the Sauté button on the Instant Pot, and add 1 tablespoon oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
  3. Add another tablespoon of oil to the Instant Pot. Add onions, bell pepper, celery, and garlic to pot. Sauté till soft and translucent.
  4. Add cooked sausage back to the pot, along with the beans, water, cayenne, and bay leaf. Stir well.
  5. Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button, (or use Manual mode and set to 30 Minutes).
  6. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
  7. Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
  8. Just before serving, remove bay leaf and stir in fresh parsley and green onions. Serve over hot cooked rice, with additional fresh parsley and green onions as garnish.

Tips:

  • If after cooking, beans are soft but have too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
  • Firm sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking. Then use Sauté mode, cooking for a few minutes more, so the flavors blend.
  • If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
  • Get more Instant Pot Tips, Tricks & How-To’s.
The post Instant Pot South-Louisiana Style White Beans & Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/instant-pot-south-louisiana-style-white-beans-rice/feed/ 0 Instant Pot White Beans https://static.camelliabrand.com/recipes/instant-pot-white-beans/ https://static.camelliabrand.com/recipes/instant-pot-white-beans/#respond Thu, 10 May 2018 20:29:50 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36714 Ingredients: , rinsed and sorted unsalted , , or Directions: Add all ingredients to the Instant Pot. Cover, twist to read more ...

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

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:

  1. Add all ingredients to the Instant Pot.
  2. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or set to 30 Minutes).
  3. When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
  4. 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:

  1. Just as with the stovetop, there’s no need to soak beans before cooking them in the Instant Pot.
  2. 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.
  3. 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.
  4. 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.
  5. When cooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so.
  6. 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.]]> https://static.camelliabrand.com/recipes/instant-pot-white-beans/feed/ 0 Instant Pot Black Beans https://static.camelliabrand.com/recipes/instant-pot-black-beans/ https://static.camelliabrand.com/recipes/instant-pot-black-beans/#respond Wed, 07 Jun 2017 15:16:28 +0000 http://www.camelliabrand.com/?post_type=recipes&p=32948 Ingredients: , rinsed and sorted           Directions: Add all ingredients to the Instant Pot. Cover, twist read more ...

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

Ingredients:

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

Directions:

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

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

  • Just as with the stovetop, there’s no need to soak beans before cooking them in the Instant Pot.
  • As you’re preparing your ingredients, plug in the Instant Pot, and press the Sauté button. This will allow it to pre-heat, helping it to come to full pressure faster once you’ve selected Beans/Chili mode. After you’ve added your ingredients and locked the lid, press Off to end Sauté mode. Then, select Beans/Chili mode.
  • If you prefer a slightly firmer bean texture, use the Manual mode and set the timer for anywhere from 25-27 minutes. Choosing the Beans/Chili mode cooks the beans for 30 minutes and is a no-brainer, but finding your perfect cooking time/texture is a personal preference that benefits from some experimenting.
  • The general rule of thumb is 4 cups of liquid for every 1 cup of beans, but again, you can experiment for personal preference. As long as your beans are covered by at least 1 inch of liquid, you’re good.
  • When cooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so.
  • As noted in the recipe, it’s important to allow the pressure to release naturally for at least 20 minutes before turning the valve to venting.
The post Instant Pot Black Beans first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/instant-pot-black-beans/feed/ 0 Great Northern Beans and Ham https://static.camelliabrand.com/recipes/great-northern-beans-ham/ https://static.camelliabrand.com/recipes/great-northern-beans-ham/#respond Mon, 20 Feb 2017 23:02:27 +0000 http://www.camelliabrand.com/?post_type=recipes&p=32046 Ingredients:     , chopped , minced     , to taste , to taste Directions: In a colander, pick read more ...

The post Great Northern Beans and Ham first appeared on Camellia Brand.]]>

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:

  1. In a colander, pick over the great northern beans and discard any misshapen or discolored beans. Rinse well.
  2. Transfer the beans to a large bowl and fill with enough cold water to completely cover the beans. Soak overnight.
  3. When you are ready to cook, drain the beans, and place them in a large stockpot.
  4. 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.
  5. Cover and reduce the heat to medium-low.
  6. Simmer for 6 to 8 hours, stirring occasionally. Add additional water as needed to keep the beans covered by 2 inches of water.
  7. Salt and pepper to taste.
  8. 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).

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 Great Northern Beans and Ham first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/great-northern-beans-ham/feed/ 0 Red Beans and Rice for 50 https://static.camelliabrand.com/recipes/red-beans-and-rice-for-50/ https://static.camelliabrand.com/recipes/red-beans-and-rice-for-50/#respond Mon, 06 Feb 2017 17:23:49 +0000 http://www.camelliabrand.com/?post_type=recipes&p=31981 Ingredients:     , sliced into 1-inch discs , diced , diced of , diced , minced       , read more ...

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

Ingredients:

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

Directions:

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

PRO TIPS:

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

 

The post Red Beans and Rice for 50 first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/red-beans-and-rice-for-50/feed/ 0 Cajun Caviar https://static.camelliabrand.com/recipes/cajun-caviar/ https://static.camelliabrand.com/recipes/cajun-caviar/#respond Wed, 25 Jan 2017 17:54:24 +0000 http://www.camelliabrand.com/?post_type=recipes&p=31894 Ingredients: DRESSING       freshly squeezed minced   SALSA   cooked cooked cooked , seeded and diced (about 1 read more ...

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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

 

Directions:

  1. Make the dressing: In a small bowl, whisk together the oil, vinegar, lime juice, Cajun seasoning and minced garlic; set aside.
  2. 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.
  3. Cover and chill for up to 2 hours.
  4. Serve with tortilla chips for scooping.
The post Cajun Caviar first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/cajun-caviar/feed/ 0 Pableaux’s Monday Night Red Beans & Rice https://static.camelliabrand.com/recipes/pableauxs-monday-night-red-beans/ https://static.camelliabrand.com/recipes/pableauxs-monday-night-red-beans/#respond Mon, 05 Dec 2016 19:51:11 +0000 http://www.camelliabrand.com/?post_type=recipes&p=31754 Ingredients: , soaked , preferably andouille, sliced into coins   , chopped , chopped , chopped , minced Tony Cachere’s read more ...

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Ingredients:

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

Directions:

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

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

The post Pableaux’s Monday Night Red Beans & Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/pableauxs-monday-night-red-beans/feed/ 0 South Louisiana-Style White Beans & Rice https://static.camelliabrand.com/recipes/south-louisiana-style-white-beans-rice/ https://static.camelliabrand.com/recipes/south-louisiana-style-white-beans-rice/#respond Tue, 01 Nov 2016 15:53:31 +0000 http://www.camelliabrand.com/?post_type=recipes&p=30928 Ingredients:   , sliced , chopped , chopped , chopped , minced   or       & , , read more ...

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

Ingredients:

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

Directions:

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