garbanzo beans | Camellia Brand

Three Bean Salad

user-submission — Tue, 20 Sep 2022 16:08:03 +0000

Ingredients:

1 1/2 cup cooked, cooled Camellia Brand Red Kidney Beans
1 1/2 cup cooked, cooled Camellia Brand Garbanzo Beans
1 1/2 cup cooked, cooled Camellia Brand Great Northern Beans
2 ribs celery, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, thinly sliced
1/3 cup red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper

Directions:

Combine all ingredients in a large mixing bowl, and stir together until well incorporated.
Chill for at least 2 hours or overnight before serving.

Krysten is a Maryland-based recipe developer and photographer. She is also one-half of the popular food blog, Cooks with Soul, where she and her husband, Marrekus, publish recipes and digital content. When she’s not busy with her food blog and photography business, she works part-time as a behavior analyst with kids who have autism and related disorders. Krysten is a mom of three and a self-proclaimed cheer mom, football mom, and special needs parent.

The post Three Bean Salad first appeared on Camellia Brand.

Alon Shaya’s Classic Hummus Ful

user-submission — Mon, 09 Jul 2018 20:29:01 +0000

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

In a large bowl, combine 1 ½ quarts water and ½ teaspoon baking soda; add the garbanzo beans and soak overnight.
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.
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.
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.
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.
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.
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.
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

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.
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.
Add the soaked beans and cover with water.
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.
Once tender and creamy, add the cilantro, parsley, cumin, coriander, paprika and salt. Season to taste with more salt if you prefer.
Fold in butter and spoon the ful over the hummus.
In a separate pot, bring 1 quart of water to a simmer and place the 4 eggs in the pot.
Cook for 7-8 minutes then drain and peel.
Cut the eggs in half.
Garnish with more chopped herbs, olive oil and soft cooked egg.

Prepared Tahini

Combine the lemon juice and garlic in a non-reactive bowl; set it aside for 30 minutes to steep.
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.
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.
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.
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.

Caribbean-Style Chickpea Curry

user-submission — Tue, 26 Apr 2016 18:32:25 +0000

Ingredients:

3 tablespoons butter
1 large onion, minced
4 cloves garlic, minced
2 teaspoons minced fresh ginger
1/2 teaspoon crushed red pepper, or to taste
3 tablespoons Madras-style curry powder
1/2 cup Steen’s cane vinegar (or distilled white vinegar)
1 1/2 cups Camellia Brand Garbanzo Beans, soaked overnight (3 cups, plumped)
3 cups coarsely chopped potatoes

Directions:

In a large frying pan, heat the butter and sauté the onion, garlic, and ginger until the onion is soft but not brown. Add the curry powder and the crushed red pepper, stirring so that they do not stick or burn. Gradually add the vinegar and stir until you have a smooth paste. (You may have to add more.)
Add the soaked chickpeas and the potatoes; stir well to cover them with the paste. Remove from heat and allow to marinate for at least 2 hours.
When ready to cook, place the chickpea and potato mixture into a large frying pan or in the bottom of a Dutch oven, and add enough water to reconstitute the paste and prevent scorching. Cover and simmer over low heat for about 2 hours or until the chickpeas and potatoes are fork tender. Check occasionally and add more water if necessary to prevent scorching.
Serve hot with mango chutney, raisins, freshly grated coconut or with the Indian bread known as roti.

The post Caribbean-Style Chickpea Curry first appeared on Camellia Brand.

Crispy Cinnamon Garbanzo Beans

Aimee Bussells — Fri, 03 Aug 2012 20:09:33 +0000

Ingredients:

1 cup dry Camellia Brand Garbanzo Beans
2 tablespoons vegetable oil
2 tablespoons raw or regular granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt

Directions:

Place garbanzos in a medium bowl and cover with 2 inches of water. Soak overnight.
Drain garbanzos. Thoroughly pat dry with paper towels or clean kitchen towels.
Preheat over to 350°F. In a bowl, toss garbanzos with vegetable oil and sugar. Spread in a single layer on an ungreased baking sheet.
Roast in oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir a few times to prevent burning.)
Immediately toss garbanzos with cinnamon and salt.
Cool and serve, or store in an airtight container at room temperature for up to a week.

The post Crispy Cinnamon Garbanzo Beans first appeared on Camellia Brand.

Hummus

Aimee Bussells — Fri, 03 Aug 2012 16:06:16 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzo Beans
1 pinch baking soda (optional)
1/2 to 3/4 cup extra virgin olive oil
1/2 to 3/4 cup tahini paste
1/2 cup fresh lemon juice
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
Salt to taste
Parsley for garnish

Directions:

Rinse and sort garbanzos. (Optional: Soak beans using your preferred method.)
Add garbanzos to a pot, and fill with enough water to cover by at least 1 inch. Add baking soda if desired. Bring to a boil, then lower heat and simmer until garbanzos are very soft, about 1 1/2 – 2 hours.
Drain, reserving some of the cooking liquid for blending and a small handful of garbanzos for garnish.
Transfer the rest of the garbanzos to a blender or food processor. Blend until smooth, gradually adding olive oil. Add reserved cooking liquid if needed.
Add tahini paste, lemon juice, garlic, cumin and salt and blend.
Spread hummus into a flat serving dish, garnishing with reserved garbanzos and parsley.

The post Hummus first appeared on Camellia Brand.

Garbanzo Hot Pot

Aimee Bussells — Fri, 03 Aug 2012 16:02:30 +0000

Ingredients:

1 large yellow onion, chopped
1/2 tablespoon olive oil
1/2 teaspoon salt
2/3 cup uncooked bulgur
1 ½ cups cooked Camellia Brand Garbanzo Beans
4 cups vegetable stock
3/4 cup orange juice
1 1/2 cups chopped cauliflower
2 cups kale or Swiss chard, de-stemmed and cut into thin ribbons
Olive oil for finishing drizzle (optional)
Red onion, chopped (optional)

Directions:

In a large pot over medium-high heat, sauté onions in olive oil and salt until they start to soften. Stir in bulgur, garbanzos and vegetable stock. Bring to a simmer and cook for 5-10 minutes, until the mixture starts to thicken.
Simmer until bulgur is cooked through; then add orange juice.
Add cauliflower and kale to pot; simmer a few minutes, until cauliflower is just tender. If mixture is too thick, thin with additional water or stock.
Salt to taste.
Serve garnished with a drizzle of olive oil and chopped red onion.

The post Garbanzo Hot Pot first appeared on Camellia Brand.

Vegan Garbanzo Bean Curry

Aimee Bussells — Fri, 03 Aug 2012 15:57:09 +0000

Ingredients:

1 1/2 cups Camellia Brand Garbanzo Beans
1 1/4 cups coarsely chopped onion
1/2 cup chopped fresh tomato
2 teaspoons minced ginger root
2 teaspoons minced garlic
1 teaspoon cayenne pepper
1 1/2 teaspoons cumin seeds
1/2 teaspoon turmeric
3/4 teaspoon chili powder
2 teaspoons salt
1/2 cup thinly sliced green onions (optional)
3-4 tablespoons chopped fresh cilantro
1 tablespoon fresh squeezed lemon juice

Directions:

Rinse and sort garbanzos. (Soak using your preferred method.)
Using a food processor or the bowl attachment of an immersion blender, puree together onions, tomatoes, ginger, garlic, cayenne, cumin, turmeric, chili powder, and salt.
Add the mixture to a slow cooker with the garbanzos and 4 cups of water. Cook on high for about 9 hours, or until garbanzos are soft.
Add green onions, and cook for additional hour on high.
Stir in chopped cilantro and lemon juice. Serve hot, over rice if desired.

The post Vegan Garbanzo Bean Curry first appeared on Camellia Brand.

Gordon’s Greatest Garbanzo Beans

Aimee Bussells — Fri, 03 Aug 2012 15:53:15 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzo Beans
10 cups water
1 cup green pepper, diced
1 cup onion, diced
1 cup celery, diced
1 toe garlic, chopped
1 pound ham or seasoning meat
Salt and pepperto taste

Directions:

Rinse and sort garbanzos. (Optional: Soak using your preferred method.)
To a large, heavy pot, add garbanzos, water, chopped vegetables and garlic. Bring to a boil, then lower heat and simmer for 1 hour.
When garbanzos are soft, add ham or seasoning meat to pot. Cook for an additional hour.
Add salt and pepper to taste, and serve.

The post Gordon’s Greatest Garbanzo Beans 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.