Directions:

1. Soak beans in 4 cups of cold water for 6 hours or overnight.
2. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water.
3. 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.
4. Drain and set aside.
5. To a large saucepan, add oil. Sauté onions over medium-high heat until soft (3-5 minutes). Add minced garlic, and sauté for an additional 30 seconds.
6. Add seasonings, quinoa, and broth. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
7. Stir in cooked beans, drained tomatoes, sausage, and spinach or kale. Heat 3 to 4 minutes, or until mixture is hot.
8. Fluff with a fork and serve.

The post Tuscan Quinoa and White Beans with Chicken Sausage first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/tuscan-quinoa-and-white-beans-with-chicken-sausage/feed/ 0 https://static.camelliabrand.com/recipes/instant-pot-lima-beans-greens-soup/ https://static.camelliabrand.com/recipes/instant-pot-lima-beans-greens-soup/#respond Mon, 01 Apr 2019 21:05:05 +0000 https://www.camelliabrand.com/?post_type=recipes&p=38120 Ingredients: package chopped (options: white, red, leeks, shallot or any combination) chopped , if desired (options: celery, carrots, bell pepper, read more ...

The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1-pound) package Camellia Brand Large Lima Beans 
• 2 tablespoons olive oil
• 2 cups chopped onion (options: white, red, leeks, shallot or any combination)
• 2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
• 3 cloves garlic, chopped
• 8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
• 1/4 teaspoon crushed red pepper flakes
• 3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
• 2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
• 1 teaspoon salt or to taste
• 1/4 teaspoon pepper

Directions:

1. Rinse and sort beans.
2. Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more.
3. Add broth, beans and red pepper flakes; stir well.
4. Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes.
5. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
6. Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
7. Serve hot.

Tips:

• If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6.
• Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/instant-pot-lima-beans-greens-soup/feed/ 0 https://static.camelliabrand.com/recipes/white-bean-spinach-soup/ https://static.camelliabrand.com/recipes/white-bean-spinach-soup/#respond Tue, 01 Nov 2016 15:53:30 +0000 http://www.camelliabrand.com/?post_type=recipes&p=30930 Ingredients:   , chopped (about 3 cups) , chopped (about 1 cup) , chopped         chopped s read more ...

The post White Bean & Spinach Soup first appeared on Camellia Brand.]]>

Ingredients:

• 2 tablespoons olive oil
• 2 onions, chopped (about 3 cups)
• 3-4 stalks celery, chopped (about 1 cup)
• 5 cloves garlic, chopped
• 4 cups vegetable broth
• 4 cups water
• 1 pound Camellia Brand Great Northern Beans
• 3 sprigs fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon red pepper flakes
• 8 ounces baby spinach, chopped
• 1/4 cup lemon juice
• 1 teaspoon salt

Directions:

1. Rinse and sort beans.
2. Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more.
3. Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
4. Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
5. Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.

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