Directions:

Soak Lima beans in 2 cups water for Atleast 4-5 hours or overnight. Then drain the water, add fresh water about 1.5 cups and cook in pressure cooker with until tender. Generally about 15 minutes on medium heat or until you hear 1 whistle. Make sure you don’t overcook the beans as the dish will turn into a mushy paste.Do not open the pressure cooker until the pressure has completely been released. Keep aside.

Heat oil in a frying pan/ wok on medium heat. Add the chopped onions, sauté until they turn almost golden brown. Add the tomatoes and sauté until the tomatoes begin to wilt. Now add turmeric powder and Chilli powder and sauté for 30 seconds. Now add the cooked navy beans( without the water) and mix well. Add the water left behind from cooking the  beans as needed based on your desired consistency of the dish. Add salt, mix well. Simmer until it comes to a gentle boil. Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.

Suchitra Kamath is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal. 

The post Lima Beans Song (Curried Lima Beans) first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/lima-beans-song-curried-lima-beans/feed/ 0 https://static.camelliabrand.com/recipes/alon-shayas-classic-hummus/ https://static.camelliabrand.com/recipes/alon-shayas-classic-hummus/#respond Mon, 09 Jul 2018 20:29:01 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37051 Ingredients: Hummus , divided , divided , lightly crushed r , divided  (recipe below), optional lightly packed fresh , chopped read more ...

The post Alon Shaya’s Classic Hummus Ful first appeared on Camellia Brand.]]>

Ingredients:

Hummus

• 3 quarts water, divided
• 3 teaspoons baking soda, divided
• 1 ½ cups Camellia Brand Garbanzo Beans
• 7 cloves garlic, lightly crushed
• ¼ cup raw tahini
• 2 tablespoons lemon juice
• 1 ½ teaspoons kosher salt
• ½ teaspoon cumin
• 5 tablespoons extra-virgin olive oil, divided
• 3 tablespoons canola oil
• 2 tablespoons hot water
• ¾ cup Prepared Tahini (recipe below), optional
• ¼ cup lightly packed fresh parsley leaves, chopped
• ½ teaspoon Aleppo pepper

Ful

• 1 pound Dried Fava Beans
• ⅓ cup extra virgin olive oil plus more for garnish
• 1 large onion, diced
• 2 cloves garlic, peeled and roughly chopped
• 2 serrano chili peppers, seeds removed and chopped fine
• 1 bunch cilantro, roughly chopped, plus more for garnish
• 1 bunch flat leaf parsley, stemmed and roughly chopped, plus more for garnish
• 2 teaspoons ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 tablespoon kosher salt
• 4 tablespoons unsalted butter
• 4 eggs

Prepared Tahini

• ¼ cup lemon juice
• 2 cloves garlic, crushed
• 1 ½ cups raw tahini
• 1 teaspoon kosher salt
• 1 ¼ cups ice water, plus more as needed

 

Directions:

Hummus

1. In a large bowl, combine 1 ½ quarts water and ½ teaspoon baking soda; add the garbanzo beans and soak overnight.
   
2. Heat the oven to 400°F. Drain the garbanzo beans and toss with 2 teaspoons baking soda, then spread in a single layer on a rimmed baking sheet and roast until the beans have visibly dried, 10 minutes or so.
   
3. Move the garbanzo beans to a large sieve or colander; with cold water running over the garbanzo beans, start roughing them up with your hands to loosen the skins. You can grab a small handful and briskly run them between your palms or pinch them between your fingers (don’t worry about removing and discarding the skins yet). The more you do now, the more will come off during cooking, so take some time here. It’s good to be thorough—this is like giving them a deep tissue massage to loosen everything up.
   
4. Once again, combine 1 ½ quarts water with ½ teaspoon baking soda in your pot. Add the garbanzo beans and bring to a boil over high heat, then reduce the heat to medium. With a small sieve or slotted spoon, skim away the foam and loose skins from the top of the water and discard. It may be helpful for you to reserve the discarded skins in a bowl to track your progress; with enough persistence, you’re aiming to have about ¾ cup of skins alone.
   
5. Every couple of minutes during the cooking process, strain away the skins by plunging your sieve deep into the pot and giving a good stir, then using the sieve to catch the swirling skins like you would fish for minnows. It’s okay to beat them up a little against the side of the pot to speed this along. Repeat this process as much as you have the patience to do until the garbanzo beans are just becoming tender, 20 to 25 minutes.
   
6. When the garbanzo beans are still sort of “al dente,” give them one last skim to trap any skins, then add the garlic. Cook for another 25 to 30 minutes, until the beans are super-creamy. Drain and let sit in strainer for a few minutes so any extra moisture can evaporate.  
7. Combine the garbanzo beans in a food processor with the tahini, lemon juice, salt, and cumin. Process for several minutes, until the mixture is incredibly smooth. With the machine still going, stream in the canola oil, hot water, and 2 tablespoons olive oil. Let it rip—there’s no way to over-process this stuff and you want it to be light as air.
   
8. Serve the hummus completely at room temperature. I like to spread it in a wide, shallow bowl, where I can smear it up the sides and show off the filling.Use the back of your spoon to make a well in the center, and fill it with prepared tahini and ful, if you’re using them. Drizzle the last 3 tablespoons olive oil and scatter the parsley and Aleppo on top.
   

Ful

1. In a large mixing bowl, cover the fava beans with water making sure there is 6 inches of water over the beans. Let sit overnight on the counter at room temperature to soak.
   
2. Drain the beans of the excess water. In a large sauce pot or dutch oven over medium heat, add the olive oil, onions, garlic and serrano chilies. Sauteé until translucent and soft.
   
3. Add the soaked beans and cover with water.
   
4. Bring to a boil then turn down to a low simmer. Let the beans cook slowly until soft and creamy. It will take about 3 hours. Keep adding water 1 cup at a time if they have soaked all the water up.
   
5. Once tender and creamy, add the cilantro, parsley, cumin, coriander, paprika and salt. Season to taste with more salt if you prefer.
   
6. Fold in butter and spoon the ful over the hummus.
   
7. In a separate pot, bring 1 quart of water to a simmer and place the 4 eggs in the pot.
   
8. Cook for 7-8 minutes then drain and peel. 
9. Cut the eggs in half.
10. Garnish with more chopped herbs, olive oil and soft cooked egg.

Prepared Tahini

1. Combine the lemon juice and garlic in a non-reactive bowl; set it aside for 30 minutes to steep.
   
2. Meanwhile, whip the tahini with a stand mixer or electric mixer on high speed for about 10 minutes, until it’s glossy and light like cake batter. It’s nearly impossible to over-whip it, so feel free to spend a little time here.
   
3. Strain the lemon juice. Decrease the mixer’s speed to medium and add the juice and salt; the tahini will seize up at first, but don’t freak out! Keep whipping it at medium speed and it will incorporate.
   
4. When the tahini has a uniformly tacky, almost fudgy consistency, add the ice water, about ¼ cup at a time, and increase the speed to high. At first, the sauce may seize up again and look almost curdled, but keep adding the ice water, whipping well between each addition. It will smooth itself out and should look like a thick mousse. Every tahini is different; if, after you’ve added all the water, it’s still too thick, keep adding it by the tablespoon until it lightens up.
   
5. Prepared tahini will stay good for about 2 days in the fridge. If you’re making it in advance, let it warm up just slightly on the counter and whip in 1 to 2 tablespoons ice water to restore some of its lightness. Add to the well in the hummus.
   

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 Alon Shaya’s Classic Hummus Ful first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/alon-shayas-classic-hummus/feed/ 0 https://static.camelliabrand.com/recipes/quinoa-lima-beans-pilaf/ https://static.camelliabrand.com/recipes/quinoa-lima-beans-pilaf/#respond Wed, 15 Feb 2017 22:07:18 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37647 Ingredients: , cooked , cooked , chopped lengthwise , diced to taste , chopped Directions: Heat oil in a kadai/ read more ...

The post Quinoa Lima Beans Pilaf first appeared on Camellia Brand.]]>

Ingredients:

• 1 cup Camellia Green Baby Lima Beans, cooked
• 2 cups quinoa, cooked
• 1 tbsp coconut oil
• 1 medium onion, chopped lengthwise
• 1 medium bell pepper, diced
• 1/2 tsp black pepper powder
• 1 tsp turmeric powder
• salt to taste
• 1 tbsp cilantro /coriander leaves, chopped

Directions:

Heat oil in a kadai/ sauté pan. Add chopped  onions and 1/2 tsp salt. Sauté until the onions turn transparent. Add the chopped bell peppers and sauté for 2 minutes.

Now add the turmeric powder and the drained lima beans and sauté for 2-4 minutes. Add quinoa. Mix well and sauté for 1-2 minutes or until it all comes together.

Garnish with freshly chopped cilantro leaves.

Serve hot or at room temperature.

Suchitra Kamath is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal. 

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