Directions:

1. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the tasso, if using, and cook until slightly browned, about 5 minutes. Transfer to paper towels to drain; reserve for garnish, if desired.
2. In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and bell pepper; cook, stirring frequently, until softened, 4 to 5 minutes. Add the crushed tomatoes and shallot; cook for 1 minute, scraping any browned bits from the bottom of the pan. Stir in the beans, 1/2 cup stock, and bay leaf. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
3. Transfer the mixture to a blender. Secure the lid and remove the center piece to allow steam to escape; cover with a clean towel. Add the remaining 1/4 cup stock and blend until smooth. Return the sauce to the skillet, stir in the cream, and bring to a gentle simmer. Cook until slightly thickened, about 5 minutes.
4. Finish and serve. Garnish with the reserved tasso, if using, and parsley. Serve immediately.

The post Red Bean Gravy (Sauce) first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/red-bean-gravy-sauce/feed/ 0 https://static.camelliabrand.com/recipes/white-bean-soup-with-tasso-winter-squash-and-chard/ https://static.camelliabrand.com/recipes/white-bean-soup-with-tasso-winter-squash-and-chard/#respond Mon, 01 May 2023 20:07:13 +0000 https://www.camelliabrand.com/?post_type=recipes&p=45115 Ingredients: diced chopped chopped minced soaked overnight and drained peeled, seeded, and cut into 1-inch pieces stems removed, chopped to read more ...

The post White Bean Soup with Tasso, Winter Squash, and Chard first appeared on Camellia Brand.]]>

Ingredients:

• 1 tablespoon olive oil
• 1 pound tasso, diced
• 2 cups chopped yellow onion
• 1 cup chopped celery
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1½ cups Camellia Brand Cannellini Beans, soaked overnight and drained
• 1 large kabocha squash, peeled, seeded, and cut into 1-inch pieces
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 bunch fresh Swiss chard, stems removed, chopped
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• Crusty bread, to serve

Directions:

1. In a large stockpot, heat oil over medium heat. Add tasso, and cook, stirring occasionally, until slightly crisp, 2 to 3 minutes. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add broth; bring to a boil. Stir in beans. Reduce heat; cover and simmer until beans are tender, about 1 hour.
2. Stir squash into soup; cover and cook until squash is tender, 15 to 20 minutes.
3. Stir tomatoes, Swiss chard, salt, and pepper into soup. Simmer, stirring occasionally, until heated through and chard is wilted, 10 to 15 minutes. Serve with crusty bread.

 

This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.

The post White Bean Soup with Tasso, Winter Squash, and Chard first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/white-bean-soup-with-tasso-winter-squash-and-chard/feed/ 0 https://static.camelliabrand.com/recipes/white-beans-with-a-cajun-accent/ https://static.camelliabrand.com/recipes/white-beans-with-a-cajun-accent/#respond Wed, 21 Dec 2022 23:04:47 +0000 https://www.camelliabrand.com/?post_type=recipes&p=44352 Ingredients: rinsed and sorted divided cut into ½-inch cubes diced sweet diced diced sliced low-sodium Directions: In a large Dutch read more ...

The post White Beans with a Cajun Accent first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
• 3 tablespoons vegetable oil, divided
• ½ pound tasso ham, cut into ½-inch cubes
• 1 cup diced sweet yellow onion
• 1 cup diced celery
• 1 cup diced bell pepper
• 2 cloves garlic, sliced
• 4 cups low-sodium chicken broth
• 2 teaspoons hot sauce
• 1 bay leaf
• 1 teaspoon Cajun seasoning
• 1 ham bone

Directions:

1. In a large Dutch oven, add beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
2. In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add tasso and cook, stirring frequently, until browned, 8 to 10 minutes. Remove tasso, and set aside. 
3. To Dutch oven, add remaining 1 tablespoon vegetable oil, onion, celery, and bell pepper. Cook, stirring occasionally, until almost tender, 4 to 5 minutes. Stir in garlic, and cook for 1 minute, scraping browned bits from bottom of pan.
4. Add reserved beans, broth, reserved tasso, hot sauce, bay leaf, and Cajun seasoning, stirring to combine. Add ham bone and just enough water to cover beans by 2 inches. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until beans are tender, about 2 hours. For creamier beans, mash 1 to 1½ cups of beans with the back of a wooden spoon. Remove bay leaf before serving.

 

This recipe and image are from Louisiana Cookin’ magazine.

The post White Beans with a Cajun Accent first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/white-beans-with-a-cajun-accent/feed/ 0 https://static.camelliabrand.com/recipes/curt-guillorys-cajun-hummus/ https://static.camelliabrand.com/recipes/curt-guillorys-cajun-hummus/#comments Wed, 09 Dec 2015 20:33:28 +0000 http://www.camelliabrand.com/?post_type=recipes&p=28044 Tasso, Red Beans, Pecan Butter, & Creole Seasoning. This dish combines true Louisiana flavors together to make a dish that is not only Cajun, but incredibly good.

The post Curt Guillory’s Cajun Hummus first appeared on Camellia Brand.]]>

Ingredients:

• 1 pound Camellia Brand Red Kidney Beans
• 1 medium white onion, chopped
• 4-5 cloves garlic, chopped
• 1 1/2 cups whole pecans
• 1/2 cup olive oil
• Juice of two large lemons
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 1 tablespoon Creole seasoning
• 1/2 pound tasso, diced small
• 1 bunch green onions, sliced

Directions:

1. Place the red beans in a heavy pot or pot of pressure cooker, rinse, and fill with enough cold water to cover the beans by one inch. Let soak for at least 1 hour, preferably 2-3 hours.
2. Add onions and garlic.
3. Cook until very soft. If cooking on the stovetop, be sure to stir occasionally to avoid sticking and scorching.
4. While the beans are cooking, place the pecans in a food processor and process until a paste is formed. Scrape down the bowl as needed. Reserve to a small bowl for later use.
5. Allow the beans to cool until they can be safely handled.
6. Add the beans with cooking liquid, pecan butter, olive oil, lemon juice, cumin, salt, and all-purpose seasoning to the bowl of a food processor and process until very smooth, scraping down the bowl as needed.
7. Taste and adjust seasoning.
8. Stir in cubed tasso, reserving a small amount for garnish.
9. Top with sliced green onions and diced tasso.
10. Serve with fried pork rinds for additional Cajun flavor.

The post Curt Guillory’s Cajun Hummus first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/curt-guillorys-cajun-hummus/feed/ 1 https://static.camelliabrand.com/recipes/new-orleans-style-red-beans-rice/ https://static.camelliabrand.com/recipes/new-orleans-style-red-beans-rice/#comments Thu, 21 May 2015 22:00:46 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=7839 Ingredients:   1 () package Camellia Brand 1 ) container no-sodium , as needed large , chopped , chopped  chopped read more ...

The post New Orleans-Style Red Beans & Rice first appeared on Camellia Brand.]]>

Ingredients:

 

• 1 (1-pound) package Camellia Brand Red Kidney Beans
• 1 (32-ounce) container no-sodium chicken broth
• Water, as needed
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1/2 cup chopped parsley
• 4 celery stalks, chopped
• 1-3 cloves garlic, minced
• 1 pound of tasso, smoked ham, or pickled pork or a large ham hock
• 2 bay leaves
• 1 teaspoon dried thyme
• Hot sauce to taste
• Creole seasoning to taste
• Salt and pepper to taste
• 6 cups white or brown rice, cooked

Directions:

1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
2. Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1 part beans to 2 parts liquid.
3. Bring the beans to a rolling boil, then lower heat, and simmer for 1-2 hours, or until tender. Stir often, (so that beans don’t stick to bottom of pot) and add water as needed. 
4. Brown the meat in a skillet. Remove meat and set aside. In the drippings in skillet, sauté onions, celery, parsley and bell pepper until tender. Add the garlic and saute for 2 minutes, stirring occasionally. Add meat, sautéed vegetables, bay leaf and thyme to the beans. Water should cover all.
5. Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
6. To make creamier beans, remove 2 or 3 cups of beans from the pot, puree them with a mixer or blender, and return to pot. Add hot sauce, salt, pepper and/or Creole seasoning to taste.
7.  Serve over rice.

The post New Orleans-Style Red Beans & Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/new-orleans-style-red-beans-rice/feed/ 13 https://static.camelliabrand.com/recipes/anas-brazilian-black-beans-rice-with-collard-greens-and-oranges-mild-feijoada/ https://static.camelliabrand.com/recipes/anas-brazilian-black-beans-rice-with-collard-greens-and-oranges-mild-feijoada/#comments Thu, 06 Sep 2012 13:46:06 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=9065 Ingredients: 1  Camellia Brand    sliced   chopped     chopped   minced Olive oil Ground black pepper Salt Chopped read more ...

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

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:

1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
2. Add beans to a large pot, and add enough water to cover beans. Bring to a boil, and cook for 30 minutes.
3. 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.)
4. In a separate pot or skillet, sauté onion and garlic in olive oil.
5. 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.
6. Cook 30 minutes more. Mash beans against the side of the pot to make creamier. Add salt to taste.
7. If desired, stir in chopped fresh cilantro right before serving.
8. 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.]]> https://static.camelliabrand.com/recipes/anas-brazilian-black-beans-rice-with-collard-greens-and-oranges-mild-feijoada/feed/ 1