black beans | Camellia Brand

Stovetop Chipotle Black Beans

Aimee Bussells — Fri, 27 Mar 2026 19:02:12 +0000

Ingredients:

1 (1-pound) package of Camellia Brand® Black Beans
1 package of Camellia Brand Chipotle Black Beans Flavor Infusion
8-10 cups of water

Directions:

In a heavy pot, combine 1 lb. Camellia Brand® Black Beans with 8 – 10 cups water. Boil for 10 minutes.
Stir in Camellia Brand® Chipotle Black Beans Flavor Infusion seasoning.
Reduce heat, cover, and simmer, stirring occasionally for 1 1/2 to 2 hours or until beans are tender. Ad water, if needed, in 1 cup increments.

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Bean and Poblano Chile Soup

user-submission — Wed, 24 Apr 2024 17:16:46 +0000

Ingredients:

1 cup Camellia Brand Black Beans, rinsed
1 cup Camellia Brand Pinto Beans, rinsed
1/2-piecewhite onion, divided
4 garlic cloves, divided
2 bay leaves
1 1/2 teaspoons sea salt
2 poblano chiles
1 tablespoon cooking oil
1/3 cup (packed) fresh cilantro, chopped
Olive oil for drizzling
Crumbled cotija cheese for sprinkling
Roasted pepita seeds for garnish

Directions:

Heat 6 cups water in a large saucepan over medium heat and bring to a boil. Add beans, ¼ piece onion, 2 garlic cloves, and bay leaves. Reduce heat to low medium and bring to a simmer. Cook for 15 minutes, add salt and cook for 15 minutes more. Remove from heat and let cool.
Roast poblano chiles over an open flame. Using tongs, turn frequently until most of the chile skin is charred. Transfer to a heat proof container and cover. Let chiles steam for 10 minutes. Remove chiles from container, using the back of a knife or spoon, scrape charred skin off chiles. Slice open, remove stem and seeds. Chop.
Heat cooking oil in a large saucepan over medium heat. Chop remaining ¼ piece of onion and remaining garlic cloves, add to saucepan. Stir until onion begins to soften, add cilantro, roasted poblanos and 4 cups of drained cooked beans and 4 cups bean broth. Stir and bring to a boil. Using an immersion blender, blend until desired consistency. You can use a blender as well by carefully blending in batches. Adjust salt if needed.
Ladle into bowls, drizzle olive oil on top, sprinkle with cotija cheese and top off with roasted pepitas. Serve.

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

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Camellia Black Bean Burgers & Sweet Potato Fries

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

Ingredients:

Pickled Red Onions

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

Chipotle Mayonnaise

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

Black Bean Burgers

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

Sweet Potato Fries

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

Directions:

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

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

The post Camellia Black Bean Burgers & Sweet Potato Fries first appeared on Camellia Brand.

Chocolate Hummus

Julie Koppman — Wed, 05 Apr 2023 17:08:32 +0000

Ingredients:

1 1/2 cups cooked, drained Camellia Brand Black Beans
1/3 cup cocoa powder
3/4 cup brown sugar
1/2 cup peanut butter or almond butter
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/8 teaspoon cinnamon
Water
Maple syrup
Chocolate chips (optional)
Graham crackers, pretzels, and fruit for dipping

Directions:

Add cooked black beans, cocoa powder, brown sugar, nut butter, vanilla extract, sea salt, and cinnamon to the bowl of a food processor. Blend several minutes until smooth and creamy, occasionally scraping down the sides of the bowl. If mixture is too dry or thick, add water by the tablespoon and blend again, adding more water until desired consistency is reached.
Taste for sweetness. If desired, add one to two tablespoons of maple syrup at a time, blending again until desired sweetness is reached.
Spoon into a bowl, top with a handful of chocolate chips, and serve with graham crackers, pretzels, strawberries, and banana slices for dipping.

Note: Try it as a frosting on brownies or cupcakes!

The post Chocolate Hummus first appeared on Camellia Brand.

Slow Cooker Black Bean and Pumpkin Chili

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

Ingredients:

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

Directions:

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

The post Slow Cooker Black Bean and Pumpkin Chili first appeared on Camellia Brand.

Kid-Friendly Sloppy Joe Dogs

user-submission — Tue, 20 Sep 2022 16:08:06 +0000

Ingredients:

1 pound ground beef
1/2 teaspoon kosher salt
1/4 teaspoon chili powder (optional)
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup tomato sauce
1 tablespoon Worcestershire sauce
4 teaspoons dark brown sugar
1-1/2 cups cooked Camellia Brand Black Beans
1 package hot dogs, cooked according to package directions
1 package hot dog buns, warmed according to package directions

Optional toppings:

Shredded cheese, chopped onions, corn chips, ketchup and mustard

Directions:

Preheat the oven to 400°F.
To a skillet over medium-high heat, add ground beef and season with salt. Break up the meat with a spatula and continue cooking, stirring occasionally, until completely browned.
Add chili powder, onion and garlic, and stir to combine. Cook until onions are softened and translucent, about 5 minutes.
Add in tomato sauce, Worcestershire sauce, and brown sugar.
Gently stir in cooked black beans and reduce heat to low.
Allow beef and bean mixture to simmer until thickened, about 3 minutes.
Add cooked hot dogs to buns, then top with beef and bean mixture.
Add optional toppings, if desired.

Krysten is a Maryland-based recipe developer and photographer. She is also one-half of the popular food blog, Cooks with Soul, where she and her husband, Marrekus, publish recipes and digital content. When she’s not busy with her food blog and photography business, she works part-time as a behavior analyst with kids who have autism and related disorders. Krysten is a mom of three and a self-proclaimed cheer mom, football mom, and special needs parent.

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Kid-Friendly Vegan Meatballs & Pasta

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

Ingredients:

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

Directions:

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

The post Kid-Friendly Vegan Meatballs & Pasta first appeared on Camellia Brand.

Kid-Friendly Beef & Bean Sloppy Joe Sliders

user-submission — Tue, 20 Sep 2022 16:07:57 +0000

Ingredients:

1 pound ground beef
1/2 teaspoon kosher salt
1/4 teaspoon chili powder, optional
1/2 half yellow onion, diced
2 cloves garlic, minced
1 cup tomato sauce
1 tablespoon Worcestershire sauce
4 teaspoons dark brown sugar
1-1/2 cups cooked Camellia Brand Black Beans
12 dinner rolls
4 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 400°F.
Line a baking sheet with parchment paper and set it aside.
To a skillet over medium-high heat, add ground beef and season with salt. Break up the meat with a spatula and continue cooking, stirring occasionally, until completely browned.
Add chili powder, onion and garlic, and stir to combine. Cook until onions are softened and translucent, about 5 minutes.
Add in tomato sauce, Worcestershire sauce, and brown sugar.
Gently stir in cooked black beans and reduce heat to low.
Allow beef and bean mixture to simmer until thickened, about 3 minutes.
Cut dinner rolls in half and set the bottom half on the prepared baking sheet. Top the bottom half of the rolls with the beef and bean mixture, and top with the other half to make sandwich sliders.
Brush the tops of the sliders with melted butter, and bake in the oven for 5 minutes, or until the rolls are warmed through and golden brown around the edges.
Cut into individual sliders and serve warm.

The post Kid-Friendly Beef & Bean Sloppy Joe Sliders first appeared on Camellia Brand.

Meatless Tacos with Spicy Avocado Crema

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

Ingredients:

Tacos

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

Spicy Avocado Crema

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

Directions:

For the Tacos, rinse, sort, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 – 1 ½ hours or until soft. Stir occasionally and add water as necessary. Drain and set aside.
Preheat the oven to 400° F and line a sheet pan with parchment paper. Place zucchini, butternut squash, red pepper, and tomatoes on parchment paper. Drizzle with olive oil, cumin, chili powder, smoked paprika, oregano, and pinches of salt and pepper, and roast until golden brown around the edges, about 25-30 minutes.
For the Spicy Avocado Crema, blend yogurt/sour cream, avocado, lime juice, cilantro, Valentina hot sauce, and a pinch of salt in a mixing bowl. Chill until ready to use.
Assemble tacos with toasted tortillas, black beans, roasted vegetables, diced avocado, cilantro, onion, serrano, cotija, if using, and generous drizzles of Spicy Avocado Crema. Serve with extra crema on the side.

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Beef & Black Bean Chili

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

Ingredients:

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

Directions:

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

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

Jamaican Jerk Black Bean Nachos

user-submission — Thu, 19 Apr 2018 15:09:06 +0000

Ingredients:

Tortilla chips
1 cup White Bean Cheese Sauce
Jerk Black Beans
1 cup Monterrey Jack cheese
Roasted Corn Salsa
Garnishes: Pickled Red Onion, serrano pepper (sliced), cotija or queso fresco cheese (crumbled), cilantro
Spicy Avocado Crema

Directions:

Pre-heat oven to 400°F.
Spray a parchment-lined sheet pan with vegetable oil.
Layer tortilla chips with white bean cheese sauce, black beans, and Monterrey Jack cheese. Bake nachos until cheese is melted.
Top with roasted corn salsa.
Garnish with pickled red onions, serrano pepper slices, cotija or queso fresco crumbled cheese, and cilantro.
Finish with Spicy Avocado Crema.

The post Jamaican Jerk Black Bean Nachos first appeared on Camellia Brand.

Jerk Black Beans

user-submission — Thu, 19 Apr 2018 15:09:00 +0000

Ingredients:

1 teaspoon olive oil
1/2 red onion, chopped
3 cups cooked Camellia Brand Black Beans
1 1/2 tablespoons store-bought or pre-made Jamaican Jerk Seasoning Blend, or to taste
1 teaspoon garlic powder
Fresh lime juice, to taste
6 tablespoons water or bean-cooking liquid

Directions:

Heat oil in a skillet over medium heat. Add red onion and cook for 4-5 minutes.
To the skillet, add cooked beans, jerk seasoning blend, garlic powder, lime juice and water or bean-cooking liquid. Cover and simmer for 7-8 minutes.
Taste and adjust seasonings, and add more water or bean-cooking liquid if necessary.

The post Jerk Black Beans first appeared on Camellia Brand.

Spotted Rooster (Gallo Pinto)

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

Ingredients:

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

Directions:

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

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

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

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

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

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

Frijoles De Olla (Mexican Pot Beans)

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

Ingredients:

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

Directions:

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

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.

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

Chipotle Bean Dip

user-submission — Thu, 08 Mar 2018 23:04:03 +0000

Ingredients:

3 cups of room temperature or hot cooked Frijoles de Olla
1 cup bean cooking liquid
2 chipotle peppers in adobo
Tortilla chips
Queso fresco to taste

Directions:

Place cooked beans in a blender or food processor with 1 cup of bean cooking liquid.
Add one or two chipotle peppers in adobo and blend to a desired texture.
Serve in a bowl with tortilla chips and crumbled queso fresco.

*Chiles chipotle en adobo come canned and are available at supermarkets.

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.

The post Chipotle Bean Dip first appeared on Camellia Brand.

Slow Cooker Lentil & Black Bean Taco Soup

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

Ingredients:

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

Directions:

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

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

Instant Pot Black Beans

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

Ingredients:

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

Directions:

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

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

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

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

Black Bean-Stuffed Sweet Potatoes

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

Ingredients:

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

Directions:

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

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

Black Bean Hummus

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

Ingredients:

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

Directions:

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

The post Black Bean Hummus first appeared on Camellia Brand.

Black Bean Quinoa Salad

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

Ingredients:

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

Directions:

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

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

Stovetop Beef & Black Bean Chili

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

Ingredients:

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

Directions:

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

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

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

Slow Cooker 3-Bean Vegetarian Chili

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

Ingredients:

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

Directions:

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

Notes:

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

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

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

Stovetop 3-Bean Vegetarian Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:15 +0000

Ingredients:

1 tablespoon olive oil, plus 1/4 cup (optional)
1 large red onion, chopped
4 smoked Hatch chilies, peeled, and chopped (Can substitute 2 Poblano chilies, roasted, peeled, and chopped. See note at bottom on roasting.)
2 (10-ounce) cans diced tomatoes with green chilies, such as Ro-Tel
4 large cloves minced garlic
1 1/2 tablespoons smoked paprika
12 ounces Pale Ale beer (Can substitute vegetable broth.)
5-6 cups vegetable broth
1 cup Camellia Brand Red Kidney Beans, rinsed and sorted
1 cup Camellia Brand Cannellini Beans or Camellia Brand Great Northern Beans, rinsed and sorted
1 cup Camellia Brand Black Beans, rinsed and sorted
1/4 cup olive oil (optional)
Assorted toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Directions:

Add 1 tablespoon olive oil to a large Dutch oven over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the Hatch chilies (or Poblano chilies), diced tomatoes with chilies, garlic, smoked paprika, beer, 5 cups broth, and beans.
Bring to a boil. Cover, reduce heat to low, and cook for about 4-5 hours, until the beans are tender but not falling apart. Add additional broth as necessary.
Swirl in the remaining 1/4 cup olive oil, if desired, 5 minutes before serving.
Serve chili with assorted toppings, if desired.

Notes:

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

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

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.

Smoked Chicken & Black Bean Enchilada Casserole

Aimee Bussells — Mon, 29 Aug 2016 14:53:50 +0000

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
2 cups cooked Camellia Brand Pinto Beans
2 cups cooked Camellia Brand Black Beans
2 cups fresh or frozen corn kernels
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
Creole or Cajun seasoning to taste
1 small, store-bought, smoked or regular rotisserie chicken, shredded, (skin and bones discarded or reserved for another use)
1 (4-ounce) can diced green chiles
1 (16-ounce) container sour cream
1 (10-ounce) can enchilada sauce (spicy or mild)
2 tablespoons freshly squeezed lime juice
1/3 cup chopped fresh cilantro
15 (6-inch) corn tortillas
2 cups shredded Cheddar cheese or Cheddar-Monterey Jack blend

Directions:

Preheat oven to 375ºF.
Add oil to a large skillet over medium-high heat. Add onion and cook until translucent. Add beans, corn, chili powder, cumin, and Creole or Cajun seasoning to taste. Add chicken, and stir to incorporate. Add green chiles, and cook until heated through. Remove from heat and set aside.
In a medium bowl, combine sour cream, enchilada sauce, Creole or Cajun seasoning to taste, lime juice and cilantro.
Spray a 9-x-13-inch baking dish with nonstick spray. Place 5 tortillas on the bottom, breaking them up and overlapping as necessary to cover the bottom of the baking dish. Spread 1/3 of the chicken-bean mixture over tortillas. Top with 1/3 of sour cream mixture, dropping it in small dollops all over, then carefully spreading it over the chicken-bean mixture with a spatula. Repeat the tortillas/chicken-bean mixture/sour cream mixture layers two more times (for 3 total layers). NOTE: For the final layer, reverse the order of the chicken-bean mixture and the sour cream mixture, so that the chicken mixture is on top.
Cover casserole with foil, and bake for 25 minutes.
Remove foil, top with shredded cheese, and bake for 10 more minutes, uncovered.

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

The post Smoked Chicken & Black Bean Enchilada Casserole first appeared on Camellia Brand.

Shrimp and Black Bean Skillet Casserole

Aimee Bussells — Mon, 29 Aug 2016 14:53:45 +0000

Ingredients:

2 tablespoons olive oil
1 pound medium-sized raw shrimp, peeled and deveined
4 garlic cloves, minced
Creole or Cajun seasoning to taste
1/2 teaspoon red pepper flakes
2 cups chicken or vegetable broth
1/2 cup water
1 cup uncooked Jasmine rice
1/4 cup minced green onions
3 tablespoons freshly squeezed lime juice
2 cups cooked Camellia Brand Black Beans, room temperature
1/2 cup fresh cilantro, chopped, plus extra for garnish
Sliced scallions for garnish

Directions:

Heat large skillet over medium heat. Add olive oil, and heat until oil shimmers. Add shrimp and minced garlic to skillet. Add Creole or Cajun seasoning to taste and red pepper flakes. Cook shrimp, stirring once or twice, until they are just pink, about 4 minutes. Pour the contents of the skillet into a bowl, and set aside.
Set the same skillet over high heat. Add broth, water, rice, more Creole or Cajun Seasoning to taste, and minced scallions. Bring to a boil, and stir to blend. Reduce heat to low, and cover. Cook until rice is tender but not sticky, about 20 minutes.
Remove skillet from heat. Mix in 2 tablespoons lime juice, cooked black beans, and chopped cilantro. Gently combine the shrimp mixture with the rice mixture. Add remaining tablespoon of lime juice, and stir gently to combine. Gently reheat or serve at room temperature.To serve, garnish with sliced scallions and additional chopped cilantro.

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

The post Shrimp and Black Bean Skillet Casserole first appeared on Camellia Brand.

Blapple Pie

Aimee Bussells — Tue, 11 Aug 2015 20:01:06 +0000

Ingredients:

2 1/2 cups cooked Camellia Brand Black Beans, unseasoned
1/3 cup plus 1/4 cup sweetened condensed milk
1/4 teaspoon cayenne pepper
2 teaspoons plus 1 teaspoon sugar
1/2 teaspoon plus 1 teaspoon cinnamon
1/4 teaspoon plus 1/2 teaspoon nutmeg
2 tablespoons butter
2 1/2 cups cored, pared, and thinly sliced Red Delicious apples
1 tablespoon milk
1 package Pillsbury Pie Crusts (2 unroll-and-bake crusts)

Directions:

Place black beans in a medium saucepan.
Add 1/3 cup sweetened condensed milk and 1/4 teaspoon cayenne pepper, stirring gently.
Add 2 teaspoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, and heat on low, stirring continuously, for about 2 minutes.
Cover and simmer on medium heat for about 5 minutes. Remove from heat.
In a medium skillet, melt butter. Add apples to melted butter.
Add 1 teaspoon sugar, 1/2 teaspoon nutmeg and 1 teaspoon cinnamon. Gently stir ingredients together over medium heat.
Drizzle 1/4 cup sweetened condensed milk plus 1 tablespoon whole milk over apples, stirring until apples are coated. Cover and simmer until apples are tender, about 3-5 minutes.
Preheat oven to 350 degrees.
Unroll one of the crusts into a 10-inch glass pie plate. Layer apple mixture on the bottom of the crust. Spread bean mixture evenly over the layer of apples. Top with second crust. Fold and roll top pastry under edge of bottom crust pressing to seal the two crusts together. Flute the pastry edges.
Crimp 2-inch strips of foil over fluted edge. Cut slits in top pastry for steam to escape. Bake at 350 degrees (preheated) for 20-30 minutes or until crust is brown. Remove foil strips 10 minutes before the end of the baking time so fluted edge will brown.

Recipe by Pearl River High School

The post Blapple Pie first appeared on Camellia Brand.

Tex-Mex Black Bean Soup

Aimee Bussells — Mon, 04 May 2015 16:53:13 +0000

Ingredients:

1 (1-pound) package Camellia Brand Black Beans
6 cups water
3 tablespoons butter or oil
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 ribs celery, diced
1 large onion, diced
5 cloves garlic, minced
2 tablespoons cumin
2 tablespoons dried oregano
2 teaspoons chili powder
2 teaspoons salt or seasoned salt to taste
3 tablespoons vinegar

Directions:

Rinse and sort beans.
Put six cups of water in large pot, cover, and bring to a boil. While water is heating, start step three.
Add butter or oil to a heavy pot over medium-high heat. Add peppers, celery, and onions. Cook until onions are translucent, about 5-7 minutes. Add garlic, cumin, oregano, chili powder, and salt, reduce the heat to medium, and cook for another 3-4 minutes, stirring frequently.
Add beans and boiling water to vegetable and seasoning mixture. Reduce the heat to low, cover, and simmer for 1 1/2 – 2 hours, or until beans reach desired tenderness.
Add vinegar, stir, taste for seasoning, and adjust to your liking.

Serving Suggestions: sour cream, sliced avocado, salsa, chopped cilantro, diced green onions, shredded cheese, corn tortillas or chips.

The post Tex-Mex Black Bean Soup first appeared on Camellia Brand.

Easy Make-Ahead Black Beans

Aimee Bussells — Mon, 04 May 2015 16:18:07 +0000

Ingredients:

1 pound Camellia Brand Black Beans
6 cups water
Salt to taste

Directions:

Black beans are one of the quicker cooking beans, and do not need to be soaked first. By not soaking and draining, the cooked beans retain the natural starch and deep flavor that make for a rich tasting and creamy result.

Rinse and sort beans.
Bring six cups of water to a boil in a large, heavy pot.
Add rinsed beans and salt.
Cover and reduce heat to a low simmer. Cook beans for 1 1/2-2 hours, checking liquid level occasionally.

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

The post Easy Make-Ahead Black Beans first appeared on Camellia Brand.

Mom’s 3-Bean Soup

user-submission — Thu, 06 Sep 2012 13:53:00 +0000

Ingredients:

6 cloves garlic
2 large cans of stewed tomatoes
Water
1 1/2 cups cooked black beans
1 1/2 cups cooked pinto beans
1 1/2 cups cooked kidney beans
1 chopped onion
6 chopped carrots
6-8 stalks celery, chopped
1 bunch of cilantro
1 lime, cut into slices

Directions:

Combine garlic and stewed tomatoes in a blender or food processor and blend until smooth. Add mixture to a large stock pot.
Add rest of ingredients (except cilantro and lime) to pot, and cover all with water.
Cook over medium-high heat for 1 hour; add seasonings to taste.
Serve with cilantro and lime slices.

The post Mom’s 3-Bean Soup first appeared on Camellia Brand.

Ana’s Brazilian Black Beans (Mild Feijoada)

user-submission — Thu, 06 Sep 2012 13:46:06 +0000

Ingredients:

1 (1-pound) bag Camellia Brand Black Beans
1 sausage link, sliced
1 pound turkey or pork tasso, chopped
1 bay leaf
1 onion, chopped
5 garlic cloves, minced
Olive oil
Ground black pepper
Salt
Chopped fresh cilantro, optional

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to a large pot, and add enough water to cover beans. Bring to a boil, and cook for 30 minutes.
Add sausage, tasso and bay leaf to beans. Reduce heat to a simmer, and cook for 1 hour. Add water if needed. (Beans should always be covered by water while cooking.)
In a separate pot or skillet, sauté onion and garlic in olive oil.
Add some beans to the onion and garlic mixture to meld the flavors; then pour all back into the pot of beans and stir. Season beans with black pepper to taste.
Cook 30 minutes more. Mash beans against the side of the pot to make creamier. Add salt to taste.
If desired, stir in chopped fresh cilantro right before serving.
Serving suggestions: serve with rice, sliced fresh oranges and collard greens.

The post Ana’s Brazilian Black Beans (Mild Feijoada) first appeared on Camellia Brand.

Richard’s Radical Black Bean Soup

Aimee Bussells — Wed, 05 Sep 2012 23:51:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Black Beans
8-10 cups water
1 small onion, chopped
4 tablespoons chopped celery
4 cloves, whole
1 pound ham or seasoning meat
1 teaspoon Worcestershire sauce
2 tablespoons cooking sherry
4 teaspoons lemon juice
Salt and pepper to taste
1 hard-boiled egg, sliced
1 lemon, sliced

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Transfer beans to a stockpot and cover with water. Add onion, celery, cloves and seasoning meat.
Cook over low heat for 2 hours, or until beans are very tender, adding hot water as needed.
Working in batches, carefully puree beans in a blender or food processor, adding pureed beans back to stockpot.
Add Worcestershire sauce, sherry, lemon juice, salt and pepper.
Reheat, thinning with additional water if necessary.
Serve with thin slices of lemon and egg.

The post Richard’s Radical Black Bean Soup first appeared on Camellia Brand.

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.

Frijoles Negros (Cuban Black Beans)

Aimee Bussells — Wed, 05 Sep 2012 21:14:07 +0000

Ingredients:

1 (1-pound package) Camellia Brand Black Beans
9 cups stock (preferably sodium-free, to help beans cook more quickly)
1 pound seasoning meat
2 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
4 cloves garlic, mashed
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon salt
1 bay leaf
3 tablespoons vinegar
3/4 cup dry sherry
Salt (to taste)
Cayenne pepper (to taste)
Chopped cilantro (for garnish)
Sour cream (for garnish)
Red onion, finely chopped (for garnish)

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans, stock, and seasoning meat to a large pot and bring to a boil. Cover and reduce heat to low; simmer beans until tender, about 1 hour.
In a large Dutch oven, sauté the onions and green pepper in olive oil until the onions are translucent; add mashed garlic and sauté another minute or so.
Add the cooked beans, oregano, cumin, salt, bay leaf, vinegar, and sherry. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.
Add additional salt and cayenne pepper to taste.
Garnish with cilantro, sour cream, and chopped red onions.

The post Frijoles Negros (Cuban Black Beans) first appeared on Camellia Brand.

Black Bean Breakfast Burritos

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

Ingredients:

Salsa

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

Burritos

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

Directions:

Salsa:

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

Burritos:

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

Easy Make-Ahead Black Beans

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

Huevos Rancheros

Aimee Bussells — Fri, 31 Aug 2012 17:35:31 +0000

Ingredients:

Salsa

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

Huevos Rancheros

1 teaspoon canola or olive oil
2 cloves garlic, minced
2 cups cooked Camellia Brand Black Beans
1/2 cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7-inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
1 teaspoon canola or olive oil
4 large eggs
Chopped green onions for garnish
Sliced avocado for garnish

Directions:

Salsa

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

Huevos Rancheros

Preheat oven to 375° F. Lightly grease a baking sheet.
Heat 1 teaspoon oil in a skillet over medium heat. Add garlic and cook 1 minute until light brown.
Add the black beans, chicken broth, and chiles; simmer until mixture is heated through, about 5 minutes. Turn off heat, cover and keep warm.
Place four tortillas on the prepared baking sheet. Sprinkle cheese over tortillas, and top with the remaining tortillas.
Cover the baking sheet with aluminum foil. Bake tortillas in oven about 5 minutes or until cheese melts.
Add oil to skillet, and heat over medium heat. Crack eggs into skillet, and fry to desired firmness. If the pan is hot enough, the whites should set, keeping the yolks centered, for a nice presentation. If the edges of the whites start to curl before the center is fully cooked, cover the pan for a minute or two.
When eggs are cooked, assemble the huevos rancheros. Place filled tortillas on four plates, and top each tortilla with black bean mixture, a layer of salsa, and an egg. If desired, garnish with chopped green onions and avocado slices. Serve immediately.

Easy Make-Ahead Black Beans

The post Huevos Rancheros first appeared on Camellia Brand.

Black Beans with Plums and Peppers

Aimee Bussells — Fri, 10 Aug 2012 16:47:22 +0000

Ingredients:

4 medium purple plums
1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons corn oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 garlic cloves, crushed and minced
2 whole cloves
2 teaspoons ground cumin
1/2 cup fresh cilantro, minced
2 teaspoons fresh lemon juice
1 teaspoon honey
2 cups cooked Camellia Brand Black Beans

Directions:

Fill a deep saucepan with water and bring to a boil. Add plums and boil for 30 seconds to loosen skin. Remove with a slotted spoon and set aside to cool.
Melt butter or heat oil in a large skillet.
Add onion, red and yellow bell peppers, garlic, cloves, cumin and cilantro.
Sauté gently, stirring often, until onion softens, about 5 to 10 minutes.
Peel plums, remove pits and chop pulp.
Add pulp, lemon juice, and honey to onion mixture.
Add beans, cover, and continue cooking over low heat until peppers are soft, about 30 minutes, stirring often to prevent sticking.

The post Black Beans with Plums and Peppers first appeared on Camellia Brand.

Black Bean Chocolate Truffles

Aimee Bussells — Tue, 28 Nov 2000 22:52:06 +0000

Ingredients:

1 1/2 cups cooked Camellia Brand Black Beans
1/2 cup Steen’s cane syrup
2 teaspoons coconut oil
1 teaspoon vanilla extract
3 eggs
1/2 teaspoon baking powder
1/4 cup cocoa powder
1 pinch salt
1 tablespoon brown sugar
1/4 cup dark chocolate chips
1/2 cup dark or white chocolate, for melting
Optional garnish such as sea salt, candied orange peel, or cocoa powder

Directions:

Preheat oven to 350°, and line a quarter sheet pan with parchment paper.
To a blender or food processor, add cooked beans, cane syrup, coconut oil, and vanilla extract. Blend for about 60 seconds, until well combined.
Add eggs and blend for 30 seconds more, until well incorporated and very few black flecks from the beans remain.
Add baking powder, cocoa powder, salt, and brown sugar, and blend for about 20 seconds more, until smooth.
Pour batter into prepared sheet pan. Add chocolate chips, and gently combine with a wooden spoon.
Bake for 30-40 minutes, removing when the center and edges are firm. (The texture should not be gooey. If not firm, bake a few minutes more.)
Remove from oven, and allow to cool for 15-20 minutes.
Once cooled, use a small scooper or spoon to scoop out brownie dough, and roll into balls about the size of cherries. Place balls on another parchment-lined baking sheet.
Place in the freezer for about 15 minutes, until balls are hardened and cold.
Melt dark or white chocolate in the microwave or using a double boiler. Dip each ball into melted chocolate to coat it, and return it to the baking sheet.
Sprinkle truffles with garnish of your choice, and place back in the freezer for about 10 minutes until firm.

The post Black Bean Chocolate Truffles first appeared on Camellia Brand.

Black & Gold Pasta Salad

Amanda Ladner — Tue, 24 Oct 2000 19:15:34 +0000

Ingredients:

Kosher Salt
1 pound Dagastino Fleur de Lis Shaped pasta
3 1/2 tablespoons olive oil, divided
4 tablespoons Creole mustard
2 cups mayonnaise
4 tablespoons red wine vinegar
2 tablespoons cane syrup
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons Cajun seasoning, plus more to taste
2 teaspoons kosher salt
1 teaspoon ground black pepper
3/4 cup finely minced shallots
1 cup yellow grape tomatoes, halved
1 cup finely chopped yellow bell pepper
1 cup finely chopped celery
3/4 cup cooked, chilled Camellia Brand Black Beans
1 (2.25-ounce) can black olives, sliced
Chilled blackened shrimp or chilled blackened chicken, cubed, optional
1/4 cup chopped fresh parsley for garnish

Directions:

Bring a large pot of salted water to a boil. Add pasta to pot, and cook for 5 minutes, until tender.
Drain pasta in a colander, and rinse with cool water.
Transfer pasta to a large bowl, and add 1 ½ tablespoons olive oil.
In a separate, medium bowl, whisk the remaining 2 tablespoons olive oil with Creole mustard, mayonnaise, red wine vinegar, cane syrup, lemon juice, hot sauce, smoked paprika, Cajun seasoning, salt, and black pepper. If dressing is too thick, add 1 tablespoon of water at a time to thin slightly. Adjust seasonings to taste.
To the pasta in the large bowl, add shallots, tomatoes, bell pepper, celery, black beans, and olives. Toss to combine. Add dressing, and mix until well combined.
Chill for at least 1 hour.
Garnish with optional cooked shrimp or chicken and freshly chopped parsley, and serve.

The post Black & Gold Pasta Salad first appeared on Camellia Brand.