Carrot | Camellia Brand

Creamy Bean and Collard Greens Soup

user-submission — Tue, 28 Feb 2023 20:54:08 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans, soaked overnight, drained, and rinsed
8 cups water
6 cups vegetable broth, divided
2 tablespoons olive oil
1 yellow onion, finely chopped
2 large carrots, finely chopped
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (15-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary
2 cups shredded fresh collard greens
1 lemon, zested and juiced
⅓ cup grated Parmesan cheese
Garnish: additional fresh rosemary, lemon zest, Parmesan cheese
Crusty French bread, to serve

Directions:

In a large Dutch oven, bring beans and 8 cups water to a boil over medium-high heat. Reduce heat to medium; gently boil beans until tender and most of liquid is evaporated, stirring occasionally, 45 minutes to 1 hour. Drain beans. Wipe out Dutch oven.
In the container of a blender, combine 2 cups cooked beans and 1 cup broth; process until completely smooth.
In the same Dutch oven, heat oil over medium heat. Add onion and carrot; cook until softened, stirring occasionally, 6 or 7 minutes. Add garlic, salt, and pepper; cook for 2 minutes. Add cooked beans, chickpeas, and rosemary. Stir in puréed bean mixture and remaining 5 cups broth. Bring to a boil; reduce to a simmer and cook, uncovered, until soup slightly thickens, 20 to 25 minutes.
Stir in collards and cook for 20 minutes. Stir in lemon zest and juice. Gradually sprinkle in Parmesan, stirring constantly (don’t add cheese all at once or it may clump).
Garnish with additional rosemary, zest, and Parmesan, if desired. Serve with bread.

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

The post Creamy Bean and Collard Greens Soup first appeared on Camellia Brand.

Rabbit and Cannellini Bean Stew

user-submission — Fri, 20 Jan 2023 20:59:39 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans
1 rabbit
Olive oil
1 pound chorizo sausage
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic chopped
2 bay leaves
1 tablespoon Italian herb seasoning blend
1/2 cup Spanish wine
2 quarts chicken stock
2 (28-ounce) cans whole tomatoes
1 package fresh basil
Creole seasoning to taste
Water as needed

Directions:

Rinse and sort beans. Soak overnight and drain.
Break down rabbit into pieces, season as desired, and set aside.
Add a glug of olive oil to a large Dutch oven, and cook onions, celery, and carrots until soft. Add garlic.
Add in bay leaves and Italian seasoning.
Deglaze the pot with a little red wine. Add chicken stock and beans to pot. Simmer 2-3 hours, or until beans start to soften.
In a separate large pot, brown the seasoned rabbit pieces, remove and set aside. Cut chorizo from casing and brown in large chunks. Remove chorizo, set aside, and discard grease from the pot. Deglaze the pot with wine and add to the stew.
Add rabbit pieces to the stew pot and allow to tenderize.
In a separate bowl, hand-crush whole tomatoes and set aside.
When the rabbit meat and beans are tender, and the stew has almost reached desired thickness, add crushed tomatoes and chorizo. Simmer for 30 more minutes.
Add torn fresh basil.
Serve with crusty bread and a glass of Spanish wine!

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 Rabbit and Cannellini Bean Stew first appeared on Camellia Brand.

Soup Beans

Aimee Bussells — Wed, 01 Jan 2020 18:11:29 +0000

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:

Rinse and sort beans.
In a large heavy pot, cook bacon over medium heat until crispy. Remove bacon to a paper-towel lined plate.
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.
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.
When beans are tender, remove bay leaf. Add hot sauce, salt and pepper to taste.
Serve topped with crumbled bacon.

The post Soup Beans first appeared on Camellia Brand.

Braised Short Rib and Berbere Split Peas

user-submission — Mon, 18 Feb 2019 21:21:38 +0000

Ingredients:

BRAISED SHORT RIB

3 lbs boneless short rib
2 tbsp salt
2 yellow onions, large dice
1 carrot, large dice
1 fennel, whole, large dice (save fennel fronds separately)
1 head garlic
3 tbsp canola oil
2 tbsp paprika
zest of 1 orange

BERBERE SPLIT PEAS

1 lb dried yellow split peas
3 red onions, small diced
5 garlic cloves, chopped
2 tbsp canola oil
1 tbsp berbere spice or dry harissa
1.5 tbsp salt
1 quart water
2 tbsp olive oil

Directions:

BRAISED SHORT RIB

Season the short ribs with salt and allow to sit in the refrigerator overnight. The following day, roast the short ribs on 450F on a sheet tray until deeply caramelized, about 20 minutes. Place the short ribs in a deep roasting pan and set aside.
Separately, in a large saute pan, caramelize the yellow onions, carrot, fennel bulbs, and garlic in canola oil over medium-high heat. Turn off the heat and add the paprika and allow to toast until fragrant.
Place the cooked vegetables over the short ribs in the roasting pan and top with the orange rind and reserved fennel fronds.
Cover the short ribs with water then cover with foil and allow to cook at 275F for 3 hours until tender and just starting to fall apart when pulled at with tongs. Allow to fully cool in the braising liquid before removing the meat.
Drain the liquid from the short rib, set aside the meat, and reduce the liquid on the stove over medium-low heat until slightly thick, about 20 minutes.
Slice the meat and glaze in the oven on 400F with the reduced liquid until caramelized. Serve over the split peas.

BERBERE SPLIT PEAS

Start by sweating red onions and chopped garlic in a heavy bottom pot over medium heat with the canola oil until translucent, roughly 15 minutes.
Add the berbere spice and allow to toast until fragrant about 2 minutes.
Add the drained and soaked split peas to the pot, salt, and cover with the water.
Allow to cook on medium heat, uncovered, for 30 minutes until the liquid is absorbed.
When the lentils are tender, turn off the heat and add the olive oil and stir in gently. Set aside to serve with the short ribs.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Braised Short Rib and Berbere Split Peas first appeared on Camellia Brand.

Pinto Beans in Olive Oil

user-submission — Tue, 31 Jan 2017 22:01:15 +0000

Ingredients:

2 cups Camellia Pinto Beans
1 large onion,cubed
3 cloves garlic
1 small carrot, diced
1 small potato, diced
1/2 cup extra virgin olive oil
1 tbs tomato paste
1 lemon
1 tbs sugar
2 1/2 cups water
Salt

Directions:

Soak the dried pinto beans for 2 hours in cold water in a pot.
Bring the pot to the boil, do not cover the pot and simmer for about 10 minutes. Make sure the beans become do not become tender.
Drain and rinse the cooked beans under cold water and set them aside.
Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes.
Stir in the tomato paste and sugar, season with salt. Combine well.
Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
Bring the pot to the boil; then turn the heat to low, cover the pan.
Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt if needed.
Serve at room temperature or cold, garnished with chopped parsley and wedges of lemon by the side. Alternatively garnish it with fresh arugula leaves and shredded parmesan.

Asli Mutlucan is a Meatless Monday ambassador from Bronxville, NY. This recipe for Pinto Beans in Olive Oil is inspired by the cultural exchange of the Mediterranean basin.

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Cozy Minestrone

Aimee Bussells — Tue, 01 Nov 2016 15:53:33 +0000

Ingredients:

2 tablespoons olive oil
2 onions, chopped (about 3 cups)
3-4 stalks celery, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
6 cloves garlic, chopped
8 cups vegetable broth
4 cups water
1 (28-ounce) can diced tomatoes
1 pound Camellia Brand Cannellini Beans
2 teaspoons dried oregano
1 teaspoon dried thyme
3/4 teaspoon fennel seed
1 cup Dagostino Birdseye Pasta, or other small-shaped pasta
1 zucchini, cubed (about 1 cup)
1 cup green beans, cut in 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
Fresh basil, chopped
Parmesan cheese

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium high heat. Add onion, celery, and carrot, and sauté for 3 minutes. Add garlic and cook 1 minute more.
Add broth, water, tomatoes, beans, oregano, thyme, and fennel, and bring to a boil.
Boil for 10 minutes, reduce heat, cover, and simmer 3-4 hours, or until beans are tender.
Stir in pasta, zucchini, green beans, salt, and pepper. Cook 10 minutes more, and serve topped with fresh basil and fresh grated Parmesan.

The post Cozy Minestrone first appeared on Camellia Brand.