Cabbage | Camellia Brand

Vegetable Beef Soup with Lima Beans

user-submission — Fri, 20 Jan 2023 21:03:07 +0000

Ingredients:

1 chuck roast
½ head cabbage
¼ pound green beans
½ pound Camellia Brand Green Baby Lima Beans
4-5 large carrots
2-3 turnips
1/2 pound baby bella mushrooms
2 onions
1 bell pepper
4 quarts beef stock
2 cans tomato sauce
20 ounces low sodium V8® juice
10 cups water, plus more as needed
1 cup dried pasta (optional)
3/4 cup flour
3/4 cup oil
3 bay leaves
Creole seasoning
Italian herb blend
Garlic powder
Parsley flakes

Directions:

Rinse and sort beans, and soak overnight in water.
Prep all ingredients by peeling and roughly chopping the vegetables. Dice onions and bell pepper.
Prepare chuck roast by removing hard fat and dicing into bite-sized pieces. Season meat liberally with dry spices and sprinkle with flour.
Heat oil in a large Dutch oven. Brown seasoned meat in small batches, removing and setting aside each batch.
Add all meat back to the pot. Add onions and peppers, and cook until soft.
Add a little beef stock to deglaze the pot. Scrape the bottom to loosen any stuck-on pieces.
Add 2 quarts of beef stock, tomato sauce, V8 juice, 10 cups water, 3 bay leaves, and season to taste.
Add green baby lima beans. Simmer over low heat for 2 hours, or until the beans are soft. Add more beef stock as needed.
Add carrots and turnips, and cook for 30 minutes.
Add pasta, remaining vegetables, and cook 30 minutes more.

Justin Boudreaux is the founder of Boudreaux’s Backyard, which is dedicated to showing people how to produce top quality gourmet food at home and in your backyard.

The post Vegetable Beef Soup with Lima Beans first appeared on Camellia Brand.

Instant Pot Lima Beans & Greens Soup

Aimee Bussells — Mon, 01 Apr 2019 21:05:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
2 tablespoons olive oil
2 cups chopped onion (options: white, red, leeks, shallot or any combination)
2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
3 cloves garlic, chopped
8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
1/4 teaspoon crushed red pepper flakes
3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
1 teaspoon salt or to taste
1/4 teaspoon pepper

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more.
Add broth, beans and red pepper flakes; stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
Serve hot.

Tips:

If after Step 5, beans are not soft enough, 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. Then continue with Step 6.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.

Caldo

user-submission — Fri, 18 Mar 2016 16:05:19 +0000

Ingredients:

1 pound salt pork*
1 pound pickled pork*
1 cup dried Navy Beans, soaked overnight
3 ears corn, cut into 6 or 9 pieces
2 cups Lima Beans or Green Baby Lima Beans (fresh or frozen, optional)
3 small sweet potatoes (whole or halved)
6 to 8 small Irish potatoes (whole or halved)
1 medium head cabbage, sliced
1 pound fresh green beans
1 or 2 Knorr caldo concentrado de jamon (ham bouillon cubes) to taste
3 quarts water
Salt to taste

Directions:

Place salt pork in pot.
Cover with water and bring to a boil. Boil 5 to 10 minutes to remove some of the salt from the pork.
Drain and rinse, discarding the water.
Drain beans from overnight water and rinse.
Add beans and salt pork and pickled pork to stockpot with 3 quarts water.
Bring to a boil and cook until beans are tender, about 1 hour.
Add remaining vegetables and bouillon cubes. Cook until potatoes are done, about 20 to 30 minutes. Add more water if needed. Add salt.
Serve over rice.

Caldo is a traditional soup of the Isleños, settlers of St. Bernard Parish who came from the Canary Islands to Louisiana more than 200 years ago. This Caldo recipe is from Isleño elder stateswoman Dorothy L. Benge, and it is a family recipe passed down “from my grandmother, Camille Silvera Molero, 1891-1976.”

*Salt pork usually comes from the fattiest part of the pork belly but is neither smoked nor cured like bacon, just generously salted for preservation. No other seasonings are added.

Pickled pork often is made from meatier cuts and has been rubbed and layered with a mix of salt and pickling spices such as mashed cloves, ground allspice, chopped onions, and bay leaves. The meat is rendered supremely tender and is preseasoned from the brine.

Both salt pork and pickled pork are used to flavor slow-cooked pots of beans and smothered vegetables. The fat from the salt pork melts into the dish, lending flavor, whereas the generous seasonings used in the brining process for pickled pork are rendered into the pot as the meat breaks down and saturates the pot’s other ingredients with its flavors.

Both salt pork and pickled pork are available in some grocery stores. Pickled pork tends to be more available in south Louisiana. Salt pork is not hard to make — it’s just pork fat and salt. For Caldo, one could use salted pork fat or pork belly as a replacement for salt pork.

From Los Isleños (Canary Islanders) Cookbook by Los Isleños Heritage & Cultural Society, © Los Isleños Heritage & Cultural Society used by permission of the publisher, Pelican Publishing Company, Inc.

The post Caldo first appeared on Camellia Brand.

Pinto Bean Burrito Bowl with Avocado Cilantro Dressing

Aimee Bussells — Wed, 02 Mar 2016 19:44:52 +0000

Ingredients:

Burrito Bowl

1/2-1 cup cooked Camellia Brand Pinto Beans
Shredded Romaine lettuce
Shredded red cabbage
Frozen corn, thawed or drained, canned corn
Chopped, cooked chicken
Halved grape tomatoes
Crumbled cheese such as goat, feta or pimento cheese with jalapenos
Chopped green onions

Dressing

Half of an avocado
1/4 cup plain Greek yogurt
1/2 cup water
1 cup fresh cilantro
1 clove garlic
1 green onion, chopped
1/2 teaspoon salt
A few squeezes of lime juice
Tabasco green pepper sauce or other hot sauce, to taste

Directions:

Combine burrito bowl ingredients in desired amounts.
To make dressing, add all dressing ingredients to a food processor or blender, and pulse until smooth.
Drizzle dressing over burrito bowl and serve.

Dressing recipe adapted from Pinch of Yum.

The post Pinto Bean Burrito Bowl with Avocado Cilantro Dressing first appeared on Camellia Brand.