Cotija Cheese | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Mon, 06 May 2024 18:33:14 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png Cotija Cheese | Camellia Brand https://static.camelliabrand.com 32 32 Bean and Poblano Chile Soup https://static.camelliabrand.com/recipes/bean-and-poblano-chile-soup/ https://static.camelliabrand.com/recipes/bean-and-poblano-chile-soup/#respond Wed, 24 Apr 2024 17:16:46 +0000 https://www.camelliabrand.com/?post_type=recipes&p=46211 Ingredients: , rinsed , rinsed , divided , divided     poblano chiles   (packed) , chopped for drizzling Crumbled read more ...

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Ingredients:

  • 1 cup Camellia Brand Black Beans, rinsed
  • 1 cup Camellia Brand Pinto Beans, rinsed
  • 1/2-piecewhite onion, divided
  • 4 garlic cloves, divided
  • 2 bay leaves
  • 1 1/2 teaspoons sea salt
  • 2 poblano chiles
  • 1 tablespoon cooking oil
  • 1/3 cup (packed) fresh cilantro, chopped
  • Olive oil for drizzling
  • Crumbled cotija cheese for sprinkling
  • Roasted pepita seeds for garnish

Directions:

  1. Heat 6 cups water in a large saucepan over medium heat and bring to a boil. Add beans, ¼ piece onion, 2 garlic cloves, and bay leaves. Reduce heat to low medium and bring to a simmer. Cook for 15 minutes, add salt and cook for 15 minutes more. Remove from heat and let cool.
  2. Roast poblano chiles over an open flame. Using tongs, turn frequently until most of the chile skin is charred. Transfer to a heat proof container and cover. Let chiles steam for 10 minutes. Remove chiles from container, using the back of a knife or spoon, scrape charred skin off chiles. Slice open, remove stem and seeds. Chop.
  3. Heat cooking oil in a large saucepan over medium heat. Chop remaining ¼ piece of onion and remaining garlic cloves, add to saucepan. Stir until onion begins to soften, add cilantro, roasted poblanos and 4 cups of drained cooked beans and 4 cups bean broth. Stir and bring to a boil. Using an immersion blender, blend until desired consistency. You can use a blender as well by carefully blending in batches. Adjust salt if needed.
  4. Ladle into bowls, drizzle olive oil on top, sprinkle with cotija cheese and top off with roasted pepitas. Serve.

Ericka Sanchez is the creator and recipe developer at the award-winning NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.

The post Bean and Poblano Chile Soup first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/bean-and-poblano-chile-soup/feed/ 0 Creole Shrimp & Red Bean Tacos https://static.camelliabrand.com/recipes/creole-shrimp-red-bean-tacos/ https://static.camelliabrand.com/recipes/creole-shrimp-red-bean-tacos/#respond Mon, 16 Oct 2017 21:58:31 +0000 https://www.camelliabrand.com/?post_type=recipes&p=33571 Ingredients: Cilantro Lime Coleslaw an     fresh   , chopped   A few squeezes of or other , to read more ...

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Ingredients:

Cilantro Lime Coleslaw

  • 1/2 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 fresh lime juice
  • Tabasco green pepper sauce or other hot sauce, to taste
  • 1-2 cups shredded green cabbage

Creole Shrimp

  • 1 lb. shrimp
  • 2 teaspoons Creole seasoning, or to taste
  • 1 tablespoon olive oil or butter

Tortillas and Toppings

 

Directions:

  1. Add all coleslaw ingredients (except for cabbage) to a food processor or blender, and pulse until smooth. In a bowl, toss 3/4 of the dressing with shredded cabbage and refrigerate. Reserve the rest of the dressing for topping tacos.
  2. Pat shrimp dry. To a bowl, add shrimp and Creole seasoning. mix thoroughly to cover shrimp with seasoning.
  3. In a wide skillet, heat oil or butter over medium heat. Add shrimp in a single layer to hot skillet, and sauté just until shrimp are seared and cooked through (pink). Be careful not to overcook.
  4. Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes. Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
  5. Add cooked shrimp, red beans and cilantro lime coleslaw to warm tortillas. Top with additional dressing, if desired, and add other toppings to taste.

Recipe adapted from Pinch of Yum.

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