Directions:

1. 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.
2. Add diced potatoes, white beans, vegetable broth, White Bean Flavor Infusion seasoning mix, and nutritional yeast to the Instant Pot. Stir well to combine.
3. 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.
4. When cook time is complete, quickly release pressure by carefully turning the valve to “Venting”. Make sure all pressure is released.
5. 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”.
6. Remove lid and stir in coconut milk. Turn off Instant Pot.
7. Serve hot, garnished with additional shredded carrots.

 

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 Instant Pot White Bean, Cauliflower & Broccoli Soup first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/instant-pot-white-bean-cauliflower-broccoli-soup/feed/ 0 https://static.camelliabrand.com/recipes/caribbean-beans-and-coconut-rice/ https://static.camelliabrand.com/recipes/caribbean-beans-and-coconut-rice/#respond Wed, 21 Dec 2022 23:06:46 +0000 https://www.camelliabrand.com/?post_type=recipes&p=44363 Ingredients: rinsed and sorted chopped sweet thinly sliced coarsely chopped divided finely minced fresh rinsed , sliced , sliced , read more ...

The post Caribbean Beans and Coconut Rice first appeared on Camellia Brand.]]>

Ingredients:

• 1 cup Camellia Brand Pink Beans, rinsed and sorted
• 3 cups water
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 cup chopped sweet onion
• 2 green onions, thinly sliced
• 2 tablespoons coarsely chopped garlic
• 4 teaspoons kosher salt, divided
• 1 teaspoon finely minced fresh ginger
• 1 teaspoon lime zest
• ½ teaspoon ground black pepper
• 5 sprigs fresh thyme
• 1 to 2 whole habanero peppers
• 1 teaspoon whole allspice berries
• 2 cups long-grain white rice, rinsed
• Lime wedges, sliced green onion, sliced Fresno peppers, and hot sauce, to serve

Directions:

1. In a medium Dutch oven, cover beans with water by 2 inches and let soak for 8 hours or overnight.
2. Drain and rinse beans. Return beans to pan. Add 3 cups water, coconut milk, onion, green onion, garlic, 2 teaspoons salt, ginger, lime zest, and black pepper. 
3. On a piece of cheesecloth, place thyme, habanero peppers, and allspice berries, and tie with kitchen twine; add to Dutch oven. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until beans are tender, 45 minutes to 1 hour.
4. Stir in rice and remaining 2 teaspoons salt. Cover and cook for 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Discard thyme sprigs, habanero peppers, and allspice berries in cheesecloth. Fluff rice with a fork. Serve with lime wedges, green onion, Fresno peppers, and hot sauce.

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

The post Caribbean Beans and Coconut Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/caribbean-beans-and-coconut-rice/feed/ 0 https://static.camelliabrand.com/recipes/carribbean-rice-and-beans/ https://static.camelliabrand.com/recipes/carribbean-rice-and-beans/#respond Thu, 22 Mar 2018 15:18:33 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36526 Ingredients: , minced (seeded and minced), or to taste Directions: 1. Prepare the red beans and cook until almost tender. read more ...

The post Caribbean Rice and Beans first appeared on Camellia Brand.]]>

Ingredients:

• ½ pound Camellia Brand Red Kidney Beans
• 2 tablespoons peanut oil
• 1 medium onion, minced
• ½ Scotch Bonnet chili pepper (seeded and minced), or to taste
• 1 ½ cups bottled or homemade unsweetened coconut milk
• 1 sprig fresh thyme
• 2 chives, minced
• Salt and freshly ground black pepper to taste
• 2 cups uncooked white rice

Directions:

1. Prepare the red beans and cook until almost tender. Drain the beans, and reserve the cooking liquid. Return the beans to their cooking pot.

2. Heat the oil in a heavy skillet and brown the onion.

3. Add the onion and remaining ingredients to the bean pot, along with 2½ cups of the reserved bean cooking liquid. (If there is not enough, add cold water to supplement.)

4. Cover the pot and cook over low heat for 25 minutes, or until all the water has been absorbed, and the rice is tender. Serve hot.

Adapted from Sky Juice and Flying Fish: Traditional Caribbean Cooking. 

The post Caribbean Rice and Beans first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/carribbean-rice-and-beans/feed/ 0 https://static.camelliabrand.com/recipes/easy-vegan-coconut-curry-lentils/ https://static.camelliabrand.com/recipes/easy-vegan-coconut-curry-lentils/#comments Wed, 27 Jan 2016 21:53:29 +0000 http://www.camelliabrand.com/?post_type=recipes&p=28242 Ingredients: bag        of , chopped   or , sliced , chopped , minced , finely minced or read more ...

The post Easy Vegan Coconut Curry Lentils first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1 pound) bag Camellia Brand Lentils
• 4 cups vegetable broth
• 1 can unsweetened coconut milk
• 1 can diced tomatoes
• 1 small bunch of green onions, chopped
• 8 ounces baby portabella or button mushrooms, sliced
• 1 bunch baby kale, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, finely minced or grated
• 3 tablespoons tomato paste
• 3 tablespoons curry powder
• 1 teaspoon hot red pepper flakes
• 2 tablespoons coconut oil
• Salt and pepper to taste
• Garnish: chopped cilantro

Directions:

1. In a large heavy pot, melt the coconut oil over medium heat. Add green onions, garlic, ginger, curry powder, and red pepper flakes; cook for about 5 minutes or until onions have softened and aromatics have released their flavors.
2. Add the vegetable broth, cover, and bring to a boil.
3. Add lentils, diced tomatoes, tomato paste, and mushrooms; stir to combine.
4. Turn down to medium heat, cover, and cook for 10 minutes.
5. Turn down to low heat, uncover, add coconut milk, then gently simmer for 15-20 minutes, or until the lentils are tender. Season with salt and pepper as needed.
6. Just before serving, stir in chopped baby kale.
7. Garnish with chopped cilantro, and serve over rice or with naan or pita bread.

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