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.

The post Creamy White Bean & Leek Fettuccine Alfredo first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/creamy-white-bean-leek-fettuccine-alfredo/feed/ 0 https://www.camelliabrand.com/recipes/mushroom-butter-bean-ragu-with-cheesy-grits/ https://www.camelliabrand.com/recipes/mushroom-butter-bean-ragu-with-cheesy-grits/#respond Wed, 27 Apr 2022 00:11:12 +0000 https://www.camelliabrand.com/?post_type=recipes&p=43371 Ingredients: Ragù , divided , quartered , stems and gills removed and sliced ¼-inch thick , chopped , finely chopped read more ...

The post Mushroom & Butter Bean Ragù with Cheesy Grits first appeared on Camellia Brand.]]>

Ingredients:

Ragù

• 1 (1-pound) package Camellia Brand Large Limas, rinsed and sorted
• 1 (32-ounce) container low-sodium vegetable broth
• 1 tablespoon plus ½ teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 2 (8-ounce) packages fresh button mushrooms, quartered
• 2 (6-ounce) packages fresh portobello mushrooms caps, stems and gills removed and sliced ¼-inch thick
• 2 cups leeks, chopped
• 1 tablespoon garlic, finely chopped
• ½ teaspoon ground black pepper
• ⅛ teaspoon crushed red pepper
• 1 tablespoon chopped fresh parsley
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice

Grits

• 3 cups water
• 1 cup heavy whipping cream, grated
• 1½ teaspoons kosher salt
• 1 cup grits*
• 1 cup grated Gouda cheese
• 3 large jalapeño peppers
• ¼ cup unsalted butter
• Garnish: chopped fresh parsley, lemon zest, crushed red pepper

Directions:

For ragù:

1. In a large Dutch oven, combine beans, broth, and 1 tablespoon salt. Bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, 1 hour. (Make sure you reserve the cooking liquid.)
2. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until softened and golden brown, 15 minutes. Add leeks, garlic, remaining ½ teaspoon salt, black pepper, and red pepper; cook, stirring occasionally, until softened and aromatic, 5 minutes. Reduce heat to medium-low. Add cooked beans and cooking liquid; cook, stirring occasionally, until thick, 5 minutes. Stir in parsley and lemon zest and juice.

For grits:

1. In a medium pan, bring 3 cups water, cream, and salt to a soft boil over medium-high heat. Gently whisk in grits, stirring constantly, until grits have absorbed most of liquid, 5 minutes. Reduce heat to medium-low; cook until grits are tender, 10 minutes. Remove from heat; stir in Gouda and butter until smooth and combined. Garnish with parsley, lemon zest, and red pepper, if desired.

The post Mushroom & Butter Bean Ragù with Cheesy Grits first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/mushroom-butter-bean-ragu-with-cheesy-grits/feed/ 0 https://www.camelliabrand.com/recipes/creole-pinto-beans-and-greens-soup/ https://www.camelliabrand.com/recipes/creole-pinto-beans-and-greens-soup/#respond Fri, 15 Feb 2019 22:08:55 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37673 Ingredients: , rinsed and picked , (I used grape seed oil) , diced , diced , diced , sliced, soaked, removed from water and dried read more ...

The post Creole Pinto Beans and Greens Soup first appeared on Camellia Brand.]]>

Ingredients:

• 2 lbs Camellia Pinto Beans, rinsed and picked
• 2 tbs neutral oil, (I used grape seed oil)
• 2 cups parsnips, diced
• 2 cups carrots, diced
• 1 cup celery, diced
• 3 cups leeks, sliced, soaked, removed from water and dried
• 2 tbs garlic, minded
• 1 1/2 cups white vermouth, extra-dry
• 16 cups water
• 2 tbs Creole seasoning
• 1 1/2 tsp oregano leaves, dry
• 1 1/2 tsp salt, dry
• 1 tsp marjoram leaves, dry
• 1 tsp ground black pepper
• 8 cups baby turnip greens (packaged)
• 8 cups baby kale (packaged)
• 1/3 cup Tabasco (or other cayenne hot sauce)

Directions:

1. In a large stockpot, over medium heat, add the oil.
2. Add the carrots, parsnips and celery, stir to coat with oil.
3. Cover pan and allow to simmer for about 6 minutes.
4. Add the leeks, stir to combine, cover and cook for 3 minutes.
5. Add the garlic, stir to combine, cover and cook for 1 minute.
6. Add the vermouth and allow to simmer for 5 minutes.
7. Add the beans and water stir to combine.
8. Add the Creole seasoning, oregano, salt, marjoram and black pepper, stir to combine.
9. Bring to a boil for about 10 minutes; reduce heat to simmer and continue to cook until the beans are softened (about 1½ hours).
10. Add the greens and the Tabasco sauce.
11. Stir to combine and simmer until the greens are softened (about 15 minutes).
12. Serve hot.

The Saucy Southerner is a blogger and member of the Meatless Monday community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Creole Pinto Beans and Greens Soup first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/creole-pinto-beans-and-greens-soup/feed/ 0 https://www.camelliabrand.com/recipes/dutch-split-pea-soup/ https://www.camelliabrand.com/recipes/dutch-split-pea-soup/#respond Thu, 02 Aug 2012 18:29:47 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=8075 Ingredients:   or 1 () package dried Camellia Brand   (with leaves), sliced , chopped  crushed  cooked, sliced  (kielbasa or read more ...

The post Dutch Split Pea Soup first appeared on Camellia Brand.]]>

Ingredients:

• 9 cups water or chicken broth
• 1 (1-pound) package dried Camellia Brand Green Split Peas
• 2 pounds smoked ham hocks
• 6 leeks
• 4 celery stalks (with leaves), sliced
• 2 cloves garlic, chopped
• 1 1/4 teaspoons crushed dried savory leaves
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 pound cooked, sliced  smoked sausage (kielbasa or knockwurst)

Directions:

1. Rinse and sort peas.
2. Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. 
3. Add remaining ingredients, except sausage, to peas. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.
4.  Remove pork hocks; cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling; reduce heat. Cover and simmer until sausage is hot, 15 minutes.
5. Remove sausage and slice, then put back in soup.

The post Dutch Split Pea Soup first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/dutch-split-pea-soup/feed/ 0