cream | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Tue, 06 Jan 2026 21:51:50 +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 cream | Camellia Brand https://static.camelliabrand.com 32 32 Red Bean Gravy (Sauce) https://static.camelliabrand.com/recipes/red-bean-gravy-sauce/ https://static.camelliabrand.com/recipes/red-bean-gravy-sauce/#respond Mon, 29 Dec 2025 19:15:17 +0000 https://www.camelliabrand.com/?post_type=recipes&p=47339 Ingredients: , divided , cut into 1/4-inch cubes (optional) diced diced , minced (about 2 tablespoons) , drained (no sausage) read more ...

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Ingredients:

  • 2 tablespoons vegetable oil, divided
  • 4 ounces tasso ham, cut into 1/4-inch cubes (optional)
  • 1/2 cup diced sweet yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup crushed tomatoes
  • 1shallot, minced (about 2 tablespoons)
  • 1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
  • 3/4 cup chicken stock, divided (substitute vegetable stock for vegetarian or vegan version)
  • 1 dried bay leaf
  • 2 tablespoons heavy whipping cream (substitute unsweetened full-fat coconut milk for dairy-free or vegan version)
  • Parsley, for garnish

Directions:

  1. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the tasso, if using, and cook until slightly browned, about 5 minutes. Transfer to paper towels to drain; reserve for garnish, if desired.
  2. In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and bell pepper; cook, stirring frequently, until softened, 4 to 5 minutes. Add the crushed tomatoes and shallot; cook for 1 minute, scraping any browned bits from the bottom of the pan. Stir in the beans, 1/2 cup stock, and bay leaf. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
  3. Transfer the mixture to a blender. Secure the lid and remove the center piece to allow steam to escape; cover with a clean towel. Add the remaining 1/4 cup stock and blend until smooth. Return the sauce to the skillet, stir in the cream, and bring to a gentle simmer. Cook until slightly thickened, about 5 minutes.
  4. Finish and serve. Garnish with the reserved tasso, if using, and parsley. Serve immediately.
The post Red Bean Gravy (Sauce) first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/red-bean-gravy-sauce/feed/ 0 Creamy White Bean & Leek Fettuccine Alfredo https://static.camelliabrand.com/recipes/creamy-white-bean-leek-fettuccine-alfredo/ https://static.camelliabrand.com/recipes/creamy-white-bean-leek-fettuccine-alfredo/#respond Mon, 06 Feb 2023 20:55:06 +0000 https://www.camelliabrand.com/?post_type=recipes&p=44743 Ingredients: , rinsed and sorted       (about 1 bunch), sliced and cleaned , to taste , thinly sliced read more ...

The post Creamy White Bean & Leek Fettuccine Alfredo first appeared on Camellia Brand.]]>

Ingredients:

  • 3/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
  • 12 ounces Dagostino Brand Fettuccine Noodles
  • 2 tablespoons olive oil
  • 1 pound leeks (about 1 bunch), sliced and cleaned
  • Coarse Kosher salt, to taste
  • 2 large garlic cloves, thinly sliced
  • 1/8 teaspoon crushed red pepper, plus more for garnish
  • 1 quart reduced-sodium chicken or vegetable broth
  • 1/2 teaspoon dried sage
  • 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup finely grated Parmesan cheese, plus more for garnish
  • Chopped fresh flat-leaf parsley for garnish

Directions:

  1. Soak beans in 4 cups of cold water for 6 hours or overnight. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 ½ hours or until soft. Stir occasionally and add water, as necessary. Drain and set aside.
  2. Bring a large Dutch oven of salted water to a boil over high heat. Add fettuccine and cook, stirring often, about 6 minutes. Drain, reserve 1/2 cup of cooking water for later use, and rinse fettuccine under cold water until cool. Transfer noodles to a bowl and toss with a tablespoon of oil to coat. Set aside.
  3. To the same large Dutch oven, add remaining 1 tablespoon of oil and cook over medium-low heat. Add leeks and 1/2 teaspoon salt. Cook, stirring often, until softened, about 10 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. 
  4. Add beans (reserving 1/4 cup of beans to toss with pasta), broth, sage, and 1/2 teaspoon of the lemon zest (reserve the rest for garnish). Bring to a boil and then remove from heat. Use an immersion blender to blend till creamy.
  5. Bring mixture back to a simmer and add lemon juice. Cook until thickened but still soupy, about 6 minutes. Stir in cream, Parmesan, and reserved 1/4 cup of beans. Add pasta and stir until heated through, about 2 minutes. If needed, add reserved cooking water for thinning. 
  6. Serve sprinkled with remaining lemon zest, parsley, red pepper flakes, and more cheese, if desired.
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