sausage | Camellia Brand

Instant Pot Red Bean Soup

user-submission — Tue, 01 Oct 2024 22:58:40 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Kidney Beans
1 tablespoon olive oil
1 large onion, chopped
1/2 mediumgreen bell pepper, chopped
2 stalks celery, chopped
3 large cloves garlic, minced
1 (1-lb.) package Andouille sausage, sliced into 1/2″ thick rounds
4 bay leaves
1 box Camellia Red Bean Flavor Infusion seasoning mix
1 ham hock
8 cups chicken stock (or water)

For Serving:

2 cups cooked white rice, warm
3 green onions, chopped

Directions:

Soak Camellia Brand Red Kidney Beans in water overnight. Rinse, drain, and set aside.
Set a 7.5 qt. Instant Pot to the “Sauté” function, and add olive oil.
Add onion, bell pepper, celery, and garlic to the pot. Cook for about 3-4 minutes, until vegetables are softened.
Add sausage to pot, and continue to cook for an additional 2-3 minutes, until sausage is lightly browned.
Add bay leaves, Red Bean Flavor Infusion seasoning mix, and ham hock to the pot.
Stir in red beans. Add chicken stock, ensuring the beans and ham hock are fully submerged.
Lock the lid on the Instant Pot, and set the valve to the “Sealing” position. Select “Pressure Cook” and set to 30 minutes, or select the “Soup” setting (which defaults to 30 minutes of cook time).
When cook time is complete, allow the pressure to release naturally for about 15 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open Instant Pot, and check the consistency of the beans. If not yet tender, cook for an additional 5-10 minutes on high pressure. Remove ham hock if desired and shred meat, adding the meat back to the pot.
Ladle soup into bowls, and garnish each serving with a few tablespoons of cooked rice and chopped green onions.

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

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Chef Jenn’s Blackeye Pea Fritters

user-submission — Tue, 15 Jan 2019 19:24:56 +0000

Ingredients:

FRITTERS

2 tablespoons olive oil
4 ounces andouille sausage, finely diced
1/4 cup minced onion
2 tablespoons minced garlic, about 4 cloves
1 teaspoon fresh thyme leaf
3/4 cup short-grain rice
2 – 2 1/2 cups chicken broth
3/4 cup Camellia Brand Blackeye Peas
2 tablespoons shredded sharp cheddar cheese
1 tablespoon unsalted butter
1 tablespoon Moulin Rouge Sassy Seasoning Salt

BREADING

Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon Moulin Rouge Sassy Seasoning Salt
3 large eggs, beaten
2 tablespoons water
2 cups panko breadcrumbs

GARNISH

1 teaspoon coarse-grain salt
2 – 3 tablespoons chopped herbs, like thyme, parsley or basil

Directions:

Heat olive oil in a large saucepan over medium heat.
Add sausage and cook until sausage has started to brown, about 5 minutes.
Add onion, garlic and thyme and cook an additional 5 minutes or until vegetables are softened.
Stir in rice and cook until the grains turn translucent, about 2 minutes. Add chicken stock a half-cup at a time and cook, stirring frequently, until liquid is absorbed and rice is cooked through but still firm (al dente), about 20 to 25 minutes.
Stir in the Blackeye Peas, cheese, butter and Moulin Rouge Sassy Seasoning Salt.
Spread the Blackeye Pea mixture out onto a baking sheet and refrigerate until completely chilled; about 2 hours.
Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 350°F over medium-high heat.
Line a large platter with paper towels and set aside.
While oil is heating, pour flour into a shallow baking dish and season with Moulin Rouge Sassy Seasoning Salt. In a second shallow baking dish, whisk together eggs and water.
Pour bread crumbs into a third shallow baking dish.
Form the cold Blackeye Pea mixture into golf-ball sized balls.
Roll each ball in the seasoned flour, then roll in the egg wash.
Shake off any excess egg and roll in the breadcrumbs.
Repeat until all of the mixture has been breaded.
Place the balls in the vegetable oil to fry in batches of 5 or 6, until golden brown, about 5 minutes.
Remove from the oil and drain on the paper-towel–lined platter.
Repeat until they are all fried.
Sprinkle with coarse grain salt and chopped herbs and serve piping hot.
Enjoy!

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

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Sourdough Stuffing with White Beans

user-submission — Wed, 28 Nov 2018 22:40:16 +0000

Ingredients:

1 loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
1 1/2 pounds breakfast sausage, (maple or sage flavored)
4 celery stalks, diced
1/2 yellow onion, diced
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/2 cup pecans, chopped
1/4 cup dried cranberries
1/4 cup dried apricots
1 1/2 cups cooked Camellia Brand Great Northern Beans
3 cups chicken broth
3 large eggs
1/2 cup salted butter, melted
Salt and pepper
Olive oil

Directions:

Preheat oven to 350°.
Place bread cubes on a rimmed baking sheet. Drizzle with a little olive oil, kosher salt, and black pepper, and toss to coat. Toast on the top rack of the oven for 10-15 minutes, until hardened and slightly golden brown. Set aside.
Increase oven temperature to 400°.
Add a drizzle of olive oil to a large skillet over medium heat. Add sausage, celery, and onion to skillet. Sauté until sausage is thoroughly cooked and vegetables have softened. Season with salt and pepper. Add chopped thyme and rosemary, and cook until fragrant, about 3-4 minutes. Remove from heat and set aside.
In a large bowl, gently fold together toasted bread, sausage mixture, pecans, dried fruit, and beans. Generously season all with salt and pepper.
In a separate bowl, whisk together broth and eggs. Pour one cup of liquid mixture over the stuffing mixture at a time, tossing after each addition. The bread cubes should be moist, not wet. Pour melted butter over all, and toss to coat.
Spray a large casserole dish with olive oil, or rub with butter. Add stuffing mixture to dish, cover with aluminum foil, and bake for 30 minutes.
Remove foil and continue to bake for an additional 15-20 minutes, uncovered.

The post Sourdough Stuffing with White Beans first appeared on Camellia Brand.

Instant Pot New Orleans-Style Red Beans and Rice

Aimee Bussells — Mon, 16 Apr 2018 20:42:21 +0000

Ingredients:

1 tablespoon oil
1 pound smoked sausage, sliced
1/4 stick of butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 clove garlic, chopped
1 (1-pound) package Camellia Brand Red Kidney Beans
6 cups water
1 bay leaf
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort red kidney beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add 1/4 stick butter to Instant Pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.
Add the kidney beans into the Instant Pot along with the cooked sausage, water, and bay leaf. Stir.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Manual button and set to 40 minutes at high pressure.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
Serve over hot cooked rice.

Instant Pot Red Beans & Rice Tips:

Firm smoked sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking.
No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

The post Instant Pot New Orleans-Style Red Beans and Rice first appeared on Camellia Brand.

Jay Ducote’s Red Beans and Rice Balls

user-submission — Fri, 06 Jan 2017 21:40:18 +0000

Ingredients:

Red Beans:

1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons canola oil
2 pounds smoked sausage, chopped finely or pulverized in a food processor
2 medium yellow onions, diced
2 green bell peppers, diced
8 cloves garlic, minced
3 stalks of celery, chopped
1/4 cup Slap Ya Mama Cajun Seasoning
2 bay leaves

Rice:

3 cups medium grain Supreme Rice
Kosher salt

Egg Wash:

6 eggs
1 cup milk
1 cup all-purpose flour
1 cup Panko bread crumbs
1 cup Slap Ya Mama Fish Fry
Oil for frying

Directions:

Soak beans overnight and reserve soaking liquid.
In a large, heavy-bottom pot over medium-high heat, add canola oil and smoked sausage. Brown the sausage until fat is rendered, about 10 minutes.
Add onion, bell pepper, celery, and garlic to the pot; sauté until onions are wilted but not brown, about 10 minutes.
Add the beans with the soaking liquid and stir. Bring everything up to a boil.
Add Slap Ya Mama Cajun Seasoning and bay leaves, stir and reduce heat.
Simmer at least 1 hour, stirring regularly; beans should have a thick, creamy consistency. Smash beans on the side of a pot with the back of a spoon if needed to thicken.
Remove from heat and allow to cool. Refrigerate overnight.
The next day, cook rice with kosher salt according to package instructions.
Fold cooked rice into the red bean mixture. Refrigerate at least 2 hours.
When ready to fry, whisk milk and eggs together for egg wash.
Place flour in one shallow pan. In another shallow pan, combine Slap Ya Mama Fish Fry and Panko bread crumbs.
In a cast iron Dutch oven, heat frying oil to 350 degrees.
Form the red bean and rice mixture into golf-ball sized balls. Roll red bean and rice balls in flour, then in egg wash, and then toss and coat them in the bread crumb mixture. Place in frying oil in batches.
Fry for 3-4 minutes per batch until golden brown. Drain on paper towels.
Serve hot with BBQ Aioli and Pickled Red Onions.

For more recipes by Jay Ducote visit www.JayDucote.com
Photo ©️ Fortunato M. Ramin

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Pableaux’s Monday Night Red Beans & Rice

user-submission — Mon, 05 Dec 2016 19:51:11 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans, soaked
1 pound good smoked sausage, preferably andouille, sliced into coins
3 tablespoons oil
2 medium onions, chopped
1 rib celery, chopped
1 bell pepper, chopped
6 to 8 cloves garlic, minced
Tony Cachere’s Creole Seasoning
Salt and pepper
1 tablespoon dried basil
Pinch rubbed sage
3 bay leaves
Crystal Hot Sauce
1 bunch green onions, chopped
1 bunch flat-leaf parsley, minced
Cooked rice for serving

Directions:

Heat oil in a large heavy pot. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. Add onions to pot and season with lots of Tony’s, salt and pepper.
Cook onions over medium heat, stirring frequently, until well browned. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well.
Bring to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. When beans are tender, mash some with a potato masher until the mixture looks creamy.
Stir in the chopped green onions and most of the parsley, reserving some parsley for diners to add at the table. Season well with Crystal Hot Sauce.
Serve hot with cooked white rice, extra parsley and more hot sauce.

Guest blogger Pableaux Johnson is a New Orleans-based food writer and photographer. He spent the summer of 2016 traveling the country with the Red Beans Roadshow, a pop-up dinner series that brings a bit of New Orleans to restaurants across the U.S.

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Royal Street Red Beans

user-submission — Wed, 24 Feb 2016 22:19:25 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 white onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 pound andouille or smoked sausage, thinly sliced
1 ham hock, optional
3 bay leaves
1⁄2 teaspoon Creole seasoning
1⁄2 teaspoon Worcestershire sauce
6 cups water
Green onions, for garnish
Hot sauce or seasoned vinegar to taste, if desired

Directions:

Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
Cook on low heat for 8 hours.
Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
Serve over fluffy white rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Royal Street Red Beans first appeared on Camellia Brand.

Stovetop Cajun White Beans

Aimee Bussells — Mon, 28 Sep 2015 21:42:37 +0000

Ingredients:

1 package of Camellia Brand White Bean Flavor Infusion
1 (1-pound) package of Camellia Brand Great Northern Beans, rinsed and sorted
8-10 cups of water
Cooked rice

Directions:

In a heavy pot, add 1 pound Camellia Brand Great Northern Beans, rinsed and sorted, plus 8-10 cups of water.
Bring beans to a boil for 10 minutes.
Stir in White Bean Flavor Infusion.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the White Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Stovetop Cajun White Beans first appeared on Camellia Brand.

Slow Cooker Red Beans and Rice

Aimee Bussells — Sat, 23 May 2015 16:21:04 +0000

Ingredients:

2 tablespoons olive oil or vegetable oil
4 cups pre-chopped trinity (onion, celery, bell pepper)
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
7 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce to taste
Salt and black pepper to taste
6 cups cooked white or brown rice

Directions:

Prep Time: 30 minutes, Cook Time: 10 hours (low) or 4 hours (high)

Optional: Soak red beans overnight. Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.
In a large skillet, heat the oil over medium high heat.
Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
Once done, remove the skillet from heat and transfer contents to slow cooker.
Add water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on slow cooker.
Set slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
After eight hours (on low setting) or three hours (on high setting), red beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a more creamier style of beans.
Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.

Notes:

If you cannot find pre-chopped trinity in your local grocery store, substitute 2 cups of chopped onions, 1 cup of chopped celery, and 1 cup of chopped bell pepper.
Steps 1 through 3 can be done the day ahead of time, if needed. Store the cooked vegetable and sausage mixture in an air tight container in the refrigerator then just pick up on Step 4 when you’re ready to add everything to the slow cooker.
If you’re strapped for time, skip Steps 1 through 4. Sautéing the trinity and the sausage will add a depth of flavor, but it’s not a requirement. If you skip over to Step 5, add the raw vegetables and sausage to the slow cooker with everything else. Omit the vegetable oil.
Depending on your beans and your slow cooker, the beans may have more water than you’re used to on the stove. Instant pot beans will thicken upon standing. Mash some of the beans on the side of the slow cooker crock if you prefer a creamier style of beans.
Your red beans can stay in the slow cooker for another couple of hours on the “Warm” setting. Beans will continue to thicken as they warm longer.

The post Slow Cooker Red Beans and Rice first appeared on Camellia Brand.

Ana’s Brazilian Black Beans (Mild Feijoada)

user-submission — Thu, 06 Sep 2012 13:46:06 +0000

Ingredients:

1 (1-pound) bag Camellia Brand Black Beans
1 sausage link, sliced
1 pound turkey or pork tasso, chopped
1 bay leaf
1 onion, chopped
5 garlic cloves, minced
Olive oil
Ground black pepper
Salt
Chopped fresh cilantro, optional

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to a large pot, and add enough water to cover beans. Bring to a boil, and cook for 30 minutes.
Add sausage, tasso and bay leaf to beans. Reduce heat to a simmer, and cook for 1 hour. Add water if needed. (Beans should always be covered by water while cooking.)
In a separate pot or skillet, sauté onion and garlic in olive oil.
Add some beans to the onion and garlic mixture to meld the flavors; then pour all back into the pot of beans and stir. Season beans with black pepper to taste.
Cook 30 minutes more. Mash beans against the side of the pot to make creamier. Add salt to taste.
If desired, stir in chopped fresh cilantro right before serving.
Serving suggestions: serve with rice, sliced fresh oranges and collard greens.

The post Ana’s Brazilian Black Beans (Mild Feijoada) first appeared on Camellia Brand.

New Orleans-Style Stuffed Peppers

Aimee Bussells — Fri, 10 Aug 2012 20:00:56 +0000

Ingredients:

1 cup cooked Camellia Brand Red Kidney Beans
4 large green peppers
1 pound sausage, sliced
1 pound ground turkey
1 can tomato sauce
1 cup shredded Cheddar cheese
1 cup cooked rice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Directions:

Preheat oven to 350 degrees.
Slice tops off of green peppers and remove seeds and white pith. Set peppers aside.
In a large skillet, brown ground turkey, garlic powder, and black pepper for about 5-7 minutes.
When turkey is browned, add rice, beans, sausage, and water, mixing well. Cover, and cook for about 7 minutes.
Stir in tomato sauce, and taste for seasoning. Add salt and pepper if desired.
Place peppers in greased casserole pan, and stuff with cooked mixture.
Cook peppers for 20-40 minutes or until they reach your desired level of tenderness. Top with shredded Cheddar cheese.

Recipe by Ascension Parish ProStart School

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