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Emily Shaya’s Miss River Red Beans and Rice

user-submission — Fri, 10 Oct 2025 15:32:19 +0000

Ingredients:

2 lbs. dried red beans, soaked overnight
1/4 cup extra virgin olive oil
6 ounces bacon, chopped
2 yellow onions, divided
2 stalks celery, chopped
1 green bell pepper, chopped
2 dried bay leaves, divided
1 tablespoon sweet paprika
1/2 teaspoon cayenne pepper
1 large smoked ham hock or shank
1 1/2 quarts chicken stock
1 pound smoked pork sausage
4 teaspoons Morton Kosher Salt, divided
4 teaspoons Tabasco Sauce, plus more for serving
2 teaspoons sugar
1/2 cup canola oil
4 tablespoons (½ stick) unsalted butter
1 pound jasmine rice
3 cups water, or more as needed
1 bunch scallions, sliced

Directions:

Drain the beans and set them aside.
Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the bacon, and cook, stirring occasionally to break it up, for 6 to 8 minutes, until it’s golden.
Meanwhile, chop one of the onions. When most of the bacon’s fat has rendered, add the onion to the pot along with the celery, bell pepper, and one of the bay leaves, stirring well to coat everything with the fat.
Continue to cook, stirring occasionally, until the onion is translucent and the celery and bell pepper just start to soften. Stir in the paprika and cayenne, allowing the spices to toast for a minute or so.
Add the beans, ham hock and stock. Increase the heat to high to bring everything up to a boil, then skim any foam from the top of the pot, reduce the heat to low, and cover with the lid. Let it cook, low and slow, for at least 3 hours, until the beans are falling apart. It’s not a soup, but there should be enough broth so that you see some movement in the pot; top it off with more stock if you need to.
Fish the ham hock out of the pot, pull all the meat off the bone, give it a rough chop, and add it back to the pot. Slice the sausage about ⅓ inch thick and add that, too. Season with 2 teaspoons salt, Tabasco, and sugar. (Yes, sugar – it might seem odd, but it gets all the ingredients to play together nicely.) Continue to cook, covered, over low heat, for at least another ½ hour, until it all starts to pull together. At this point, if you prefer, you can just leave it alone for a couple of hours, returning just to stir occasionally.
While that happens, make the rice: First chop the other onion. Combine the canola oil and butter with the other bay leaf in a separate pot over medium heat. Once the butter melts, add the onion and remaining 2 teaspoons of salt.
As soon as the onion is translucent, stir in the rice. Defer to the package instructions for a water ratio; for 1 pound (about 2 cups) of jasmine rice, I add 3 cups of water. Increase the heat to high, and bring to a simmer; then decrease the heat to low, cover, and cook for another 15 minutes or so, until it’s tender.
Remove the rice from heat and let it rest for 10 minutes with the lid on, then fluff it with a fork. Remove and discard the bay leaves from both pots. Serve red beans over a scoop of rice, and sprinkle with scallions.

The post Emily Shaya’s Miss River Red Beans and Rice first appeared on Camellia Brand.

Pickled Red Onions

user-submission — Thu, 19 Apr 2018 15:09:02 +0000

Ingredients:

1 large red onion, thinly sliced
1 1/4 cups rice wine vinegar or white wine vinegar
1/2 cup water
3 tablespoons granulated sugar
1 tablespoon kosher salt
Pinch of crushed red pepper flakes (optional)

Directions:

Add sliced onions to a container with a tight lid, such as a mason jar.
Add the next 4 ingredients to a small pot over medium high heat. Bring to a boil, making sure that the salt and sugar dissolve completely.
Remove from heat, and pour over onions. Add crushed red pepper flakes to mixture, if desired.
Allow onion mixture to cool to room temperature; cover with lid and refrigerate for at least 2 hours before using.

The post Pickled Red Onions first appeared on Camellia Brand.

Pinto Beans in Olive Oil

user-submission — Tue, 31 Jan 2017 22:01:15 +0000

Ingredients:

2 cups Camellia Pinto Beans
1 large onion,cubed
3 cloves garlic
1 small carrot, diced
1 small potato, diced
1/2 cup extra virgin olive oil
1 tbs tomato paste
1 lemon
1 tbs sugar
2 1/2 cups water
Salt

Directions:

Soak the dried pinto beans for 2 hours in cold water in a pot.
Bring the pot to the boil, do not cover the pot and simmer for about 10 minutes. Make sure the beans become do not become tender.
Drain and rinse the cooked beans under cold water and set them aside.
Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes.
Stir in the tomato paste and sugar, season with salt. Combine well.
Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
Bring the pot to the boil; then turn the heat to low, cover the pan.
Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt if needed.
Serve at room temperature or cold, garnished with chopped parsley and wedges of lemon by the side. Alternatively garnish it with fresh arugula leaves and shredded parmesan.

Asli Mutlucan is a Meatless Monday ambassador from Bronxville, NY. This recipe for Pinto Beans in Olive Oil is inspired by the cultural exchange of the Mediterranean basin.

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Southern Collard Greens

Aimee Bussells — Thu, 01 Dec 2016 16:13:57 +0000

Ingredients:

1 pound bacon, diced
1 onion, chopped (about 1 1/4 cups)
6 cloves garlic, chopped
8 cups (2 quarts) chicken stock
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon pepper
1/4 teaspoon salt
4 bunches collard greens (about 2 1/2 pounds), washed and chopped

Directions:

Heat a large Dutch oven over low heat. Add bacon, and cook until all the fat is rendered out, and bacon is crisp, about 15 to 20 minutes.
Remove crisp bacon from pot, and set aside on paper towel-lined plate.
Add onion and garlic to pot, and cook until onion is translucent, about 3 minutes.
Add stock, vinegar, sugar, pepper, and salt. Bring to a boil, and add collard greens.
Reduce heat, cover, and simmer, about 45 minutes.
When greens are tender, add crumbled bacon, and serve with Easy Pan Fried Pork Chops and Southern Blackeye Peas.

The post Southern Collard Greens first appeared on Camellia Brand.

Pickled Red Onions

user-submission — Sat, 16 Jul 2016 22:46:11 +0000

Ingredients:

Red Onions:

1 red onion, sliced into thin half-moons

Pickling Brine:

1 1/2 cups distilled white vinegar
1 1/2 cups water
2 teaspoons black peppercorns
1 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 cup sugar
2 bay leaves
1 teaspoon whole mustard seeds

Directions:

In a small saucepan, bring vinegar and water to a boil. Add the rest of the ingredients, and simmer for 30 minutes.
Strain the liquid to remove all the whole ingredients. Add hot pickling brine to sliced red onions, and allow to rest for at least half an hour. Refrigerate once cooled.
Serve with Red Beans and Rice Balls and BBQ Aioli.

The post Pickled Red Onions first appeared on Camellia Brand.

Blapple Pie

Aimee Bussells — Tue, 11 Aug 2015 20:01:06 +0000

Ingredients:

2 1/2 cups cooked Camellia Brand Black Beans, unseasoned
1/3 cup plus 1/4 cup sweetened condensed milk
1/4 teaspoon cayenne pepper
2 teaspoons plus 1 teaspoon sugar
1/2 teaspoon plus 1 teaspoon cinnamon
1/4 teaspoon plus 1/2 teaspoon nutmeg
2 tablespoons butter
2 1/2 cups cored, pared, and thinly sliced Red Delicious apples
1 tablespoon milk
1 package Pillsbury Pie Crusts (2 unroll-and-bake crusts)

Directions:

Place black beans in a medium saucepan.
Add 1/3 cup sweetened condensed milk and 1/4 teaspoon cayenne pepper, stirring gently.
Add 2 teaspoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, and heat on low, stirring continuously, for about 2 minutes.
Cover and simmer on medium heat for about 5 minutes. Remove from heat.
In a medium skillet, melt butter. Add apples to melted butter.
Add 1 teaspoon sugar, 1/2 teaspoon nutmeg and 1 teaspoon cinnamon. Gently stir ingredients together over medium heat.
Drizzle 1/4 cup sweetened condensed milk plus 1 tablespoon whole milk over apples, stirring until apples are coated. Cover and simmer until apples are tender, about 3-5 minutes.
Preheat oven to 350 degrees.
Unroll one of the crusts into a 10-inch glass pie plate. Layer apple mixture on the bottom of the crust. Spread bean mixture evenly over the layer of apples. Top with second crust. Fold and roll top pastry under edge of bottom crust pressing to seal the two crusts together. Flute the pastry edges.
Crimp 2-inch strips of foil over fluted edge. Cut slits in top pastry for steam to escape. Bake at 350 degrees (preheated) for 20-30 minutes or until crust is brown. Remove foil strips 10 minutes before the end of the baking time so fluted edge will brown.

Recipe by Pearl River High School

The post Blapple Pie first appeared on Camellia Brand.

New Year’s Pork, Collard and Blackeye Pea Gumbo

Aimee Bussells — Fri, 19 Dec 2014 21:32:35 +0000

Ingredients:

1 cup vegetable oil or bacon fat
1 1/2 cups flour
2 large onions, diced
1 medium green bell pepper, diced
1 rib celery, diced
5 cloves garlic, minced
1 1/2 gallons unsalted pork or chicken stock
4 slices hardwood smoked bacon
1 bunch collard greens, washed and sliced into ribbons
1 white onion, chopped
1 teaspoon white vinegar
1 tablespoon sugar
Louisiana-style hot sauce
Kosher salt and freshly ground black pepper
2 cups cooked Camellia blackeye peas
1 1/2 pounds smoked, pulled pork (not with barbecue sauce), shredded
1 tablespoon chopped fresh thyme
3 bay leaves
Filé powder
Creole seasoning
Hot cooked rice
French bread for serving

Directions:

Add oil or bacon fat to a large Dutch oven, preferably cast iron, over medium heat.
Make a roux by adding flour and stirring constantly for 30 minutes to 1 hour. Just before it’s dark brown, add the next four ingredients and sauté 5 minutes. The roux will continue to darken, and the vegetables will caramelize.
Add stock to roux mixture. Simmer for an hour, stirring often. Skim any fat off the top. If too thick, add more stock.
While stock is simmering, fry bacon in a skillet until crisp.
Remove bacon and drain on paper towels, leaving bacon drippings in skillet.
Add collard greens and chopped onion to bacon drippings in skillet, and sauté until wilted.
Crumble bacon and combine it with cooked greens/onion mixture.
To Dutch oven, add vinegar, sugar, hot sauce, and salt and pepper to taste. Then add greens mixture, blackeye peas, pork, thyme, bay leaves, filé powder, and Creole seasoning to taste.
Return to a simmer and adjust seasonings to taste.
Serve over hot cooked rice with French bread.

The post New Year’s Pork, Collard and Blackeye Pea Gumbo first appeared on Camellia Brand.

Braised Collard Greens

Aimee Bussells — Fri, 19 Dec 2014 21:27:38 +0000

Ingredients:

1 pound smoked bacon, diced
Rendered bacon fat
1 yellow onion, diced
6 cloves garlic, minced
2 quarts chicken stock
1/4 cup sugar (optional)
1/4 cup Steen’s cane vinegar
Salt and freshly ground black pepper
4 bunches collard greens, washed and chopped

Directions:

Render the bacon in a large saucepot or Dutch oven, preferably cast-iron.
Remove the bacon and reserve.
Add enough additional bacon fat to equal 1 cup.
Add the onion and garlic and cook until onions are translucent, about 5 minutes.
Add the stock, sugar, vinegar, salt, and pepper. Bring to a boil.
Add the greens, cover and cook until tender, about 1 hour.
Serve topped with reserved bacon.

The post Braised Collard Greens first appeared on Camellia Brand.

Black Bean Chocolate Truffles

Aimee Bussells — Tue, 28 Nov 2000 22:52:06 +0000

Ingredients:

1 1/2 cups cooked Camellia Brand Black Beans
1/2 cup Steen’s cane syrup
2 teaspoons coconut oil
1 teaspoon vanilla extract
3 eggs
1/2 teaspoon baking powder
1/4 cup cocoa powder
1 pinch salt
1 tablespoon brown sugar
1/4 cup dark chocolate chips
1/2 cup dark or white chocolate, for melting
Optional garnish such as sea salt, candied orange peel, or cocoa powder

Directions:

Preheat oven to 350°, and line a quarter sheet pan with parchment paper.
To a blender or food processor, add cooked beans, cane syrup, coconut oil, and vanilla extract. Blend for about 60 seconds, until well combined.
Add eggs and blend for 30 seconds more, until well incorporated and very few black flecks from the beans remain.
Add baking powder, cocoa powder, salt, and brown sugar, and blend for about 20 seconds more, until smooth.
Pour batter into prepared sheet pan. Add chocolate chips, and gently combine with a wooden spoon.
Bake for 30-40 minutes, removing when the center and edges are firm. (The texture should not be gooey. If not firm, bake a few minutes more.)
Remove from oven, and allow to cool for 15-20 minutes.
Once cooled, use a small scooper or spoon to scoop out brownie dough, and roll into balls about the size of cherries. Place balls on another parchment-lined baking sheet.
Place in the freezer for about 15 minutes, until balls are hardened and cold.
Melt dark or white chocolate in the microwave or using a double boiler. Dip each ball into melted chocolate to coat it, and return it to the baking sheet.
Sprinkle truffles with garnish of your choice, and place back in the freezer for about 10 minutes until firm.

The post Black Bean Chocolate Truffles first appeared on Camellia Brand.

Chickpea Aquafaba Meringue Cookies

user-submission — Tue, 28 Nov 2000 22:46:29 +0000

Ingredients:

3/4 cup aquafaba
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
1 tablespoon dehydrated strawberries, ground finely

Directions:

Pre-heat oven to 200° with racks placed in the upper-middle and lower-middle positions. Line two half sheet pans with parchment paper.
Combine aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, 2-3 minutes.
With the mixer still on medium speed, gradually pour in sugar, followed by vanilla extract. Increase speed to high, and continue to beat until stiff peaks form, about 5 minutes. Fold in ground, dehydrated strawberries.
Spoon meringue into a piping bag fitted with a star tip, and pipe into quarter-sized rounds on the prepared sheet pans (about 48 per pan). Bake until cookies are dry and crisp, approximately 1 ½ hours.
Transfer sheet pans to wire racks, and let cookies cool completely before serving. Store in an airtight container for up to 1 week.

The post Chickpea Aquafaba Meringue Cookies first appeared on Camellia Brand.