sea salt | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Sat, 01 May 2021 15:12:25 +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 sea salt | Camellia Brand https://static.camelliabrand.com 32 32 Frijoles de la Olla (Mexican Bean Stew) https://static.camelliabrand.com/recipes/frijoles-de-la-olla-mexican-bean-stew/ https://static.camelliabrand.com/recipes/frijoles-de-la-olla-mexican-bean-stew/#respond Thu, 08 Mar 2018 23:04:52 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36017 Ingredients: , rinsed and drained     , sliced in 2 pieces     , for serving , for serving read more ...

The post Frijoles de la Olla (Mexican Bean Stew) first appeared on Camellia Brand.]]>

Ingredients:

  • 2 pounds Camellia Brand Pinto Beans, rinsed and drained
  • 14 cups water
  • 2 tablespoons olive oil
  • 1/2 medium onion, sliced in 2 pieces
  • 5 garlic cloves
  • 2-3 teaspoons sea salt
  • Pico de gallo, for serving
  • Bolillo (French bread), for serving

Directions:

  1. Combine beans and water in a 6-quart heavy bottomed pot or clay pot. Stir in olive oil, onion pieces, garlic cloves and salt. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender. Adjust salt as needed.
  2. Serve as a main dish with pico de gallo and bolillo (French bread).

Cook’s Note: If your pot releases too much steam during the cooking process, avoid loss of liquid by adding boiling water to the beans as they cook. This will keep your beans from drying out.

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

The post Frijoles de la Olla (Mexican Bean Stew) first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/frijoles-de-la-olla-mexican-bean-stew/feed/ 0 Frijoles Charros (Mexican Cowboy Beans) https://static.camelliabrand.com/recipes/frijoles-charros-mexican-cowboy-beans/ https://static.camelliabrand.com/recipes/frijoles-charros-mexican-cowboy-beans/#respond Thu, 08 Mar 2018 23:04:13 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36019 Ingredients: , rinsed and drained     , quartered     , sliced   , chopped into 1-inch pieces , read more ...

The post Frijoles Charros (Mexican Cowboy Beans) first appeared on Camellia Brand.]]>

Ingredients:

  • 2 pounds Camellia Brand Great Northern Beans, rinsed and drained
  • 12 cups water
  • 2 tablespoons olive oil
  • 1 medium onion, quartered
  • 5 garlic cloves
  • 2-3 teaspoons sea salt
  • 8 (pork or beef) hot dogs, sliced
  • 12 ounces (pork or beef) chorizo
  • 6 strips bacon, chopped into 1-inch pieces
  • 2 large Roma tomatoes, chopped
  • 3 large pickled jalapeños from a can, sliced into strips (plus more for garnish), liquid reserved
  • Pork cracklings, broken in bite-size pieces (for garnish)
  • Chopped fresh cilantro for garnish

Directions:

  1. Combine beans and water in a large slow cooker. Stir in olive oil, two onion quarters, garlic cloves and salt. Cook for 8 hours on low. Adjust salt as needed. Turn heat off; remove and discard garlic cloves and onion pieces.
  2. Cook chorizo in a sauté pan over low-medium heat, breaking it up into small crumbles. Add bacon and hot dog pieces. Cook until chorizo and bacon have cooked through. Drain excess grease, and add mixture to the cooked beans in the slow cooker.
  3. Add remaining onion, tomatoes, jalapeño strips, and two tablespoons of reserved jalapeño pickling liquid to the same sauté pan used to cook the meat mixture. Cook for 5 minutes over medium heat. Transfer mixture to slow cooker.
  4. Stir all ingredients in slow cooker and mix well. Cover and cook for 1 more hour on low.
  5. Serve hot in individual bowls topped with pork cracklings, fresh cilantro and additional pickled jalapeño strips.

Cook’s Note: If your slow cooker releases too much steam during the cooking process, avoid loss of liquid by adding additional boiling water to the beans as they cook. This will keep your beans from drying out.

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

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