carrots | Camellia Brand

Kentucky Burgoo

user-submission — Tue, 01 Oct 2024 23:03:05 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Large Lima Beans, soaked overnight and drained
3 tablespoons olive oil
2-3 pounds boneless chicken thighs
1 (2-pound) chuck roast, cut into large pieces
Garlic powder, onion powder, salt, black pepper, for searing meat
1 large onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
2 celery ribs, chopped
5 cloves garlic, minced
2 tablespoons fresh herbs (thyme, rosemary, and parsley), finely chopped
3 quarts broth (or water if desired), adding more if needed during cooking process
1 (28-ounce) can crushed tomatoes
1 box Camellia White Bean Flavor Infusion seasoning mix
2 smoked turkey necks
6-8 small red potatoes, cut into chunks
1 bag frozen okra
1 bag frozen corn
4 to 8 tablespoons Worcestershire sauce, to taste
Tabasco or other hot sauce, for serving
French bread or cornbread, for serving

Directions:

Soak large lima beans in water overnight. Drain and rinse.
Heat olive oil over medium-high heat in a large dutch oven. Season chicken thighs and chuck roast with garlic powder, onion powder, salt, and pepper.
Brown the chicken and roast in batches if needed to avoid overcrowding, ensuring a good sear on all sides. Once browned, remove meats from the pot, and set aside.
Add onion, bell pepper, carrots, and celery to the pot. If needed, add more oil. Sprinkle vegetables with a dash of salt, and cook until they are browned.
Add minced garlic and freshly chopped herbs, cooking until fragrant (about 30 seconds).
Return the browned meat to the pot. Add broth, crushed tomatoes, and White Bean Flavor Infusion seasoning mix. Stir to combine, bringing mixture to a simmer.
Cover pot, reduce heat, and simmer for 2 hours.
Add turkey necks, potatoes, and soaked lima beans to the pot. Continue simmering for about 1 hour more, or until beans and potatoes are tender.
Stir in Worcestershire sauce to taste.
Add frozen okra and frozen corn, and cook for at least 30 minutes more.
Taste and add more Worcestershire sauce if needed. Serve hot with French bread slices or cornbread, and hot sauce on the side for those who like extra heat.

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

The post Kentucky Burgoo first appeared on Camellia Brand.

Instant Pot White Bean, Cauliflower & Broccoli Soup

user-submission — Tue, 01 Oct 2024 22:57:41 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight and drained
1 package Camellia White Bean Flavor Infusion seasoning mix
½ cup finely chopped vegetables (a mixture of onion, bell pepper, and celery)
2 ½ cups shredded carrots, setting aside ½ cup for garnish
2 pounds potatoes (about 4-5 small russet potatoes), peeled & diced
6 cups vegetable broth
1/2 cup nutritional yeast
1 (12-oz.) bag frozen broccoli
1 (12-oz.) bag frozen cauliflower florets
2 teaspoons turmeric powder
1 cup full-fat coconut milk (unsweetened)
Extra virgin olive oil

Directions:

Set Instant Pot to the “Sauté” function, and add 1-2 tablespoons olive oil to the pot. Add the chopped vegetables and 2 cups shredded carrots. Sauté for about 2 minutes, until vegetables are slightly softened.
Add diced potatoes, white beans, vegetable broth, White Bean Flavor Infusion seasoning mix, and nutritional yeast to the Instant Pot. Stir well to combine.
Lock the lid on the Instant Pot, and set the valve to the “Sealing” position. Select “Pressure Cook” and set to 10 minutes, or select the “Soup” setting and set to 10 minutes.
When cook time is complete, quickly release pressure by carefully turning the valve to “Venting”. Make sure all pressure is released.
Remove lid and add frozen broccoli and cauliflower florets to pot. Lock the lid again, and select “Pressure Cook” for an additional 2 minutes. Quickly release pressure by carefully turning the valve to “Venting”.
Remove lid and stir in coconut milk. Turn off Instant Pot.
Serve hot, garnished with additional shredded carrots.

The post Instant Pot White Bean, Cauliflower & Broccoli Soup first appeared on 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.

Creole Pinto Beans and Greens Soup

user-submission — Fri, 15 Feb 2019 22:08:55 +0000

Ingredients:

2 lbs Camellia Pinto Beans, rinsed and picked
2 tbs neutral oil, (I used grape seed oil)
2 cups parsnips, diced
2 cups carrots, diced
1 cup celery, diced
3 cups leeks, sliced, soaked, removed from water and dried
2 tbs garlic, minded
1 1/2 cups white vermouth, extra-dry
16 cups water
2 tbs Creole seasoning
1 1/2 tsp oregano leaves, dry
1 1/2 tsp salt, dry
1 tsp marjoram leaves, dry
1 tsp ground black pepper
8 cups baby turnip greens (packaged)
8 cups baby kale (packaged)
1/3 cup Tabasco (or other cayenne hot sauce)

Directions:

In a large stockpot, over medium heat, add the oil.
Add the carrots, parsnips and celery, stir to coat with oil.
Cover pan and allow to simmer for about 6 minutes.
Add the leeks, stir to combine, cover and cook for 3 minutes.
Add the garlic, stir to combine, cover and cook for 1 minute.
Add the vermouth and allow to simmer for 5 minutes.
Add the beans and water stir to combine.
Add the Creole seasoning, oregano, salt, marjoram and black pepper, stir to combine.
Bring to a boil for about 10 minutes; reduce heat to simmer and continue to cook until the beans are softened (about 1½ hours).
Add the greens and the Tabasco sauce.
Stir to combine and simmer until the greens are softened (about 15 minutes).
Serve hot.

The Saucy Southerner is a blogger and member of the Meatless Monday community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Creole Pinto Beans and Greens Soup first appeared on Camellia Brand.

White Bean Antipasto Salad

user-submission — Fri, 01 Jun 2018 20:10:27 +0000

Ingredients:

3 cups cooked Camellia Brand Great Northern Beans
3 tablespoons red wine vinegar
1 teaspoon salt
½ cup chopped carrots (1 large, peeled)
1 cup chopped plum tomatoes (2 large)
½ cup chopped yellow bell pepper (about ½ large)
½ cup chopped celery (1 to 2 ribs)
1 cup leafy green herbs, such as ½ cup chopped basil and ½ cup chopped fresh parsley
1/3 cup extra-virgin olive oil
½ teaspoon freshly ground black pepper
½ teaspoon dried Italian seasoning mix

Directions:

1. Put beans in a large bowl. Sprinkle with vinegar and salt. Mix lightly.

2. Put carrots in a small bowl with a tablespoon of water. Cook 3 minutes on HIGH in the microwave as you chop remaining vegetables. Drain. Add to bowl with beans.

3. Add tomatoes, bell pepper, celery, herbs, oil, black pepper and Italian seasoning. Toss lightly, so the beans don’t smash. Taste and adjust seasoning, if needed.

4. Refrigerate at least 1 hour for flavors to develop.

5. Served chilled or at room temperature. Cover and refrigerate leftovers. Keeps up to 1 week.

Judy Walker was NOLA.com | The Times-Picayune’s food editor for 11 years, and continues to be a contributing columnist. She and Marcelle Bienvenu edited Cooking Up A Storm, a cookbook that celebrates New Orleans’s rebirth after Hurricane Katrina and its citizens’ determination to preserve and safeguard their culinary legacy.

The post White Bean Antipasto Salad first appeared on Camellia Brand.

Navy Bean Salad

Aimee Bussells — Sun, 23 Sep 2012 20:25:58 +0000

Ingredients:

1/2 pound cooked and cooled Camellia Brand Navy Beans
2/3 cup finely julienned carrots
1/2 cup finely sliced red onion
1 cup canned or fresh corn kernels
1/4 cup rice wine vinegar (or white balsamic vinegar)
2 tablespoons olive oil
2 tablespoons chopped fresh parsley (or cilantro)
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper

Directions:

Mix navy beans, carrots, red onion and corn in a bowl.
Add vinegar, olive oil, parsley, salt and pepper, and toss gently to distribute dressing.

The post Navy Bean Salad first appeared on Camellia Brand.

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.

Paisa Pinto Beans (Frijoles Paisas)

Aimee Bussells — Fri, 10 Aug 2012 16:30:59 +0000

Ingredients:

3 cups dry Camellia Brand Pinto Beans
½ pound ham hocks
4 cups water
1 green plantain, cut into 1/4-inch pieces
1 cup shredded carrots
Salt to taste

Guiso (seasoning)

3 tablespoons vegetable oil
1 tablespoon chopped onions
1 1/2 cups diced tomatoes
1/2 cup chopped scallions
1/4 teaspoon salt
1 clove garlic, minced
1/4 cup chopped cilantro
1/4 teaspoon ground cumin

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large pot and add water and ham hocks. Bring beans to a boil, cover pot and reduce heat. Allow beans to cook until almost tender, approximately 2 hours.
While beans are cooking, prepare the guiso. In a large skillet, heat vegetable oil over medium heat, add onions, tomatoes, scallions, salt, garlic, cilantro and ground cumin, and cook for 10 to 15 minutes.
When beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.

The post Paisa Pinto Beans (Frijoles Paisas) first appeared on Camellia Brand.

Curried Lentil Soup

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

Ingredients:

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

Directions:

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

The post Curried Lentil Soup first appeared on Camellia Brand.

Grace’s Green Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 21:09:43 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Split Peas
1/4 pound seasoning meat or ham
6 cups water
1 large onion, chopped
4 carrots, chopped
1/2 cup chopped celery tops
1 toe garlic, chopped
1 large bay leaf
Salt and pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat, vegetables and seasonings. Simmer 2 to 2 1/2 hours until tender. Add water as needed to desired consistency.
Pass peas through sieve or blender.

The post Grace’s Green Split Pea Soup first appeared on Camellia Brand.

Sawyer’s Yellow Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 18:26:32 +0000

Ingredients:

1 (1-pound) package Camellia Brand Yellow Split Peas
1/4 pound seasoning meat or ham, chopped
6 cups water (or substitute with broth, stock or milk)
1 large onion, chopped
4 carrots, peeled and chopped
1/2 cup celery tops, chopped
1 toe garlic, chopped
1 large bay leaf
Salt and pepper, to taste

Directions:

Rinse and sort peas.
Cover peas with water, add meat, vegetables and seasonings. Simmer 2 to 2 1/2 hours until tender.
Add water as necessary to desired consistency.
To make it creamier, scoop some cooked peas and pass through sieve or blender, then return to soup.

Serving Suggestions

For a richer soup, use milk instead of water to adjust consistency.
For a creamy sauce, replace water with milk and use as a topping on fresh vegetables such as yellow squash, green beans, or asparagus.
To thicken consistency of soup or sauce, add bread crumbs and/or grated sharp cheddar cheese.

The post Sawyer’s Yellow Split Pea Soup first appeared on Camellia Brand.

Vegan Split Pea Soup

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

Ingredients:

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

Directions:

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

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

Yellow Split Pea & Butternut Squash Stew

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

Ingredients:

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

Directions:

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

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

Navy Bean Bacon Chowder

Aimee Bussells — Thu, 02 Aug 2012 16:16:02 +0000

Ingredients:

1 1/2 cups Camellia Brand Navy Beans, sorted and rinsed
2 cups cold water
5-6 slices bacon
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
1 rib celery, chopped
1 cup chopped onion
1 small turnip, cut into 1-inch pieces
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth
1 cup milk

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Cook beans until they are tender.
Cook bacon in medium skillet over medium heat. Drain and crumble.
Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly.
Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender.
Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker.
Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.

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