tomatoes | Camellia Brand

Red Bean Gravy (Sauce)

user-submission — Mon, 29 Dec 2025 19:15:17 +0000

Ingredients:

2 tablespoons vegetable oil, divided
4 ounces tasso ham, cut into 1/4-inch cubes (optional)
1/2 cup diced sweet yellow onion
1/2 cup diced red bell pepper
1/2 cup crushed tomatoes
1shallot, minced (about 2 tablespoons)
1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
3/4 cup chicken stock, divided (substitute vegetable stock for vegetarian or vegan version)
1 dried bay leaf
2 tablespoons heavy whipping cream (substitute unsweetened full-fat coconut milk for dairy-free or vegan version)
Parsley, for garnish

Directions:

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.
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.
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.
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.

Marinated Lady Pea Salad

user-submission — Fri, 09 Aug 2024 22:11:35 +0000

Ingredients:

3 tablespoons whole-grain mustard
2 tablespoons white balsamic vinegar
2 teaspoons honey
1 teaspoon kosher salt
1 clove garlic, grated
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup olive oil
2 cups cooked, cooled Camellia Brand Lady Cream Peas
1 cup diced red onion
1 cup crumbled Parmesan cheese
1/2 cup fresh parsley leaves, roughly chopped
Sliced heirloom tomatoes, to serve
Garnish: fresh parsley leaves, crushed red pepper

Directions:

In a medium bowl, whisk together mustard, vinegar, honey, salt, garlic, black pepper, and red pepper. Whisk in oil in a slow, steady stream. Add cooked, cooled peas and onion, stirring until combined. Cover and refrigerate for at least 1 hour or overnight.
Stir in Parmesan and parsley. On a serving platter, arrange tomato slices. Spoon pea mixture on top of tomatoes. Garnish with additional parsley leaves and crushed red pepper, if desired.

This recipe and image are from Taste of the South magazine.

The post Marinated Lady Pea Salad first appeared on Camellia Brand.

Tuscan Quinoa and White Beans with Chicken Sausage

Julie Koppman — Fri, 20 Jan 2023 21:08:17 +0000

Ingredients:

2/3 cup Camellia Brand Cannellini Beans, rinsed and sorted
1 tablespoon olive oil or avocado oil
1 medium yellow onion, finely diced
1 tablespoon minced garlic
1 ½ teaspoons onion powder
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon red pepper flakes
1 – 1 ½ cups quinoa, uncooked
2 ½ cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can petite diced tomatoes, drained
1 (12-ounce) package fully cooked Italian chicken sausage, sliced
2 cups fresh baby spinach or kale, chopped
Optional garnishes: shaved parmesan and chopped basil

Directions:

Soak beans in 4 cups of cold water for 6 hours or overnight.
Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water.
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.
Drain and set aside.
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.
Add seasonings, quinoa, and broth. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
Stir in cooked beans, drained tomatoes, sausage, and spinach or kale. Heat 3 to 4 minutes, or until mixture is hot.
Fluff with a fork and serve.

The post Tuscan Quinoa and White Beans with Chicken Sausage first appeared on Camellia Brand.

Cowboy Caviar Pasta Salad

Julie Koppman — Thu, 25 Aug 2022 19:41:31 +0000

Ingredients:

Prepared, refrigerated Cowboy Caviar
Any type of pasta, cooked then cooled
Crumbled feta cheese, optional
Additional freshly chopped cilantro, optional

Directions:

Toss together equal amounts of cowboy caviar and pasta, top with a sprinkle of feta cheese and cilantro, and serve.

The post Cowboy Caviar Pasta Salad first appeared on Camellia Brand.

Pinto Bean Chili Burrito Bowl

Julie Koppman — Thu, 25 Aug 2022 19:39:45 +0000

Ingredients:

Prepared Instant Pot Pinto Bean Chili, warmed
Hot cooked rice or quinoa
Grape tomatoes
Avocado slices
Chopped green onions
Prepared Buttermilk Cornbread, warmed

Directions:

For each bowl, ladle warm chili over rice.
Serve with grape tomatoes, avocado slices, a sprinkling of chopped green onions, and a side of cornbread.

The post Pinto Bean Chili Burrito Bowl first appeared on Camellia Brand.

Lima Bean Ragout with Cheese Grits

user-submission — Wed, 28 Nov 2018 22:32:09 +0000

Ingredients:

Ragout

2 tablespoons olive oil
1 leek, finely sliced
4 cloves garlic, sliced
1 large carrot, finely chopped
8 ounces mixed mushrooms, finely chopped
2 tablespoons white wine
4 tomatoes, roughly chopped
1 tablespoon tomato purée
2 cups cooked and drained Camellia Brand Large Lima Beans
1/2 teaspoon balsamic vinegar
1/2 teaspoon sea salt
Black pepper
1 tablespoon chopped fresh thyme leaves
Pinch chili flakes
Garnish (shaved Parmesan, chopped parsley, and/or chopped thyme)

Cheese Grits

2 cups chicken broth
1 cup milk
1 cup water
1/2 teaspoon. salt
1 cup quick-cooking grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon hot sauce
1/4 teaspoon ground white pepper
1/4 cup unsalted butter, cut into slices

Directions:

To a large pan, add olive oil and leek, and sauté for 5-6 minutes or until very soft.
Add garlic and carrot, and sauté for 2-3 minutes.
Add mushrooms and white wine, stir to combine, and cook for 2 minutes.
Add tomatoes, tomato purée, cooked lima beans, balsamic vinegar, salt, pepper, thyme, and chili flakes. Simmer for 7-8 minutes, until tomatoes have softened. Set mixture aside and keep warm.
To make the cheese grits, bring chicken broth, milk, water, and salt to a boil in a medium saucepan over medium-high heat; once boiling, gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes, or until thickened.
Stir in Cheddar cheese, Parmesan cheese, hot sauce, pepper, and butter until melted and smooth.
Ladle grits into bowls, and top with ragout.
Garnish with shaved Parmesan, fresh parsley, and/or fresh thyme.

The post Lima Bean Ragout with Cheese Grits first appeared on Camellia Brand.

Roasted Corn Salsa

user-submission — Thu, 19 Apr 2018 15:08:58 +0000

Ingredients:

1 1/2 cups frozen corn kernels, or 2 ears of corn
1/2 red onion, chopped
1/4 cup chopped cilantro
1/2 cup halved grape tomatoes
Salt, pepper, cayenne, and lime juice to taste

Directions:

Cook ears of corn over a grill or gas flame until roasted to your preference, and slice corn kernels off cob. Or, use frozen corn kernels and add to a heavy-bottomed skillet over high heat. Cook until kernels have browned, stirring occasionally, 6-8 minutes.
Allow corn to cool, and add to a mixing bowl with chopped red onion, cilantro, and halved grape tomatoes.
Season mixture to taste with salt, pepper, cayenne, and lime juice.

The post Roasted Corn Salsa first appeared on Camellia Brand.

Vegetarian Pinto Bean Chili

user-submission — Fri, 15 Dec 2017 22:03:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
7 cups water
1 teaspoon corn oil
3 bay leaves
1 teaspoon black pepper
1/2 medium yellow onion, chopped
1.25 oz. original chili seasoning mix
8 oz. tomato sauce
1 can (14.5 oz.) tomatoes, diced, no salt
1 tablespoon garlic powder
1 teaspoon salt

Directions:

Add first six ingredients to a large stock pot.
Bring to boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender.
Drain water (reserving about 1 cup in pot).
Remove bay leaves.
Stir in remaining ingredients. Heat on medium for five minutes.
Garnish with jalapeno, sour cream and/or shredded cheddar cheese
Serve with crackers or cornbread.

Rekaya Gibson is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Vegetarian Pinto Bean Chili first appeared on Camellia Brand.

Slow Cooker Beef & Black Bean Chili

Aimee Bussells — Wed, 19 Oct 2016 19:49:09 +0000

Ingredients:

2 1/2 pounds ground beef or turkey
1 large onion, chopped fine
2 Poblano chilies, seeded, chopped fine
1 jalapeño pepper, seeded, minced
1 1/2 tablespoons chipotle chile powder
2 tablespoons ground cumin
4 large cloves garlic, chopped
1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
1 pound Camellia Brand Black Beans, rinsed and sorted
2 cups beef broth
Salt to taste
Assorted toppings: shredded cheese, sour cream, and chopped green onions

Directions:

Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
Drain meat.
To a large slow cooker, add the meat, onion, Poblano peppers, jalapeño pepper, chipotle chile powder, cumin, garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and beef broth. Stir to combine.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender.
Season with salt to taste. Serve with assorted toppings.

Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.

The post Slow Cooker Beef & Black Bean Chili first appeared on Camellia Brand.

Slow Cooker 3-Bean Vegetarian Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:17 +0000

Ingredients:

1 large red onion, chopped
4 smoked Hatch chilies, peeled, and chopped (Can substitute 2 Poblano chilies, roasted, peeled, and chopped. See note at bottom on roasting.)
2 (10-ounce) cans diced tomatoes with green chilies, such as Ro-Tel
4 large cloves minced garlic
1 1/2 tablespoons smoked paprika
12 ounces Pale Ale beer (Can substitute vegetable broth.)
2 cups vegetable broth
1 cup Camellia Brand Red Kidney Beans, rinsed and sorted
1 cup Camellia Brand Cannellini Beans or Camellia Brand Great Northern Beans, rinsed and sorted
1 cup Camellia Brand Black Beans, rinsed and sorted
1/4 cup olive oil (optional)
Assorted toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro

Directions:

Add the onion, Hatch chilies (or Poblano chilies), diced tomatoes with chilies, garlic, smoked paprika, beer, broth, and beans to slow cooker.
Cover and cook on low heat for 6 to 8 hours, or until the beans are tender but not falling apart, adding additional broth as necessary.
During the last 15 minutes of cooking, swirl in 1/4 cup olive oil, if desired.
Serve chili with assorted toppings, if desired.

Notes:

On a scale of 1-5, the spice level of this chili is a 3.

To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange whole peppers in a single layer on baking sheet. Bake for 30 to 40 minutes, until skins are completely wrinkled and charred, turning occasionally to promote even roasting. Remove pan from oven, transfer peppers to a bowl, and cover bowl tightly with foil or plastic wrap. Keep covered until peppers are cool enough to handle, about 30 minutes. Remove the skin from each pepper by rubbing lightly beneath your fingers. If you are very sensitive, you may wish to wear gloves. Remove and discard the stems and seeds. Cut peppers into quarters lengthwise and chop.

The post Slow Cooker 3-Bean Vegetarian Chili first appeared on Camellia Brand.

Easy Vegan Coconut Curry Lentils

Aimee Bussells — Wed, 27 Jan 2016 21:53:29 +0000

Ingredients:

1 (1 pound) bag Camellia Brand Lentils
4 cups vegetable broth
1 can unsweetened coconut milk
1 can diced tomatoes
1 small bunch of green onions, chopped
8 ounces baby portabella or button mushrooms, sliced
1 bunch baby kale, chopped
4 cloves garlic, minced
2 tablespoons fresh ginger, finely minced or grated
3 tablespoons tomato paste
3 tablespoons curry powder
1 teaspoon hot red pepper flakes
2 tablespoons coconut oil
Salt and pepper to taste
Garnish: chopped cilantro

Directions:

In a large heavy pot, melt the coconut oil over medium heat. Add green onions, garlic, ginger, curry powder, and red pepper flakes; cook for about 5 minutes or until onions have softened and aromatics have released their flavors.
Add the vegetable broth, cover, and bring to a boil.
Add lentils, diced tomatoes, tomato paste, and mushrooms; stir to combine.
Turn down to medium heat, cover, and cook for 10 minutes.
Turn down to low heat, uncover, add coconut milk, then gently simmer for 15-20 minutes, or until the lentils are tender. Season with salt and pepper as needed.
Just before serving, stir in chopped baby kale.
Garnish with chopped cilantro, and serve over rice or with naan or pita bread.

The post Easy Vegan Coconut Curry Lentils first appeared on Camellia Brand.

Black Bean Burgers

Aimee Bussells — Wed, 05 Sep 2012 23:49:22 +0000

Black Bean Breakfast Burritos

Aimee Bussells — Fri, 31 Aug 2012 18:41:55 +0000

Ingredients:

Salsa

1 1/2 cups finely chopped tomatoes
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeño pepper, seeded and finely chopped
1 clove garlic, minced
Salt to taste

Burritos

1 1/2 cups cooked Camellia Brand Black Beans
2 tablespoons oil or butter
8 eggs
8 flour tortillas
1 1/2 cups shredded Mexican-style cheese blend
1-2 large avocados, chopped
Salt

Directions:

Salsa:

Combine the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove mined garlic, and salt to taste, together in a bowl until well blended.
Cover and refrigerate until needed.

Burritos:

Warm beans in a saucepan (if they are cold).
Heat oil or butter in a large skillet. Whisk eggs in a large bowl, pour into skillet and scramble. Set aside and keep warm.
Heat the tortillas in oven or directly on gas burner, flipping with tongs.
Spoon beans, eggs, cheese, salsa, and avocado onto flat tortillas. Season with salt to taste.
Roll into burritos.

Easy Make-Ahead Black Beans

The post Black Bean Breakfast Burritos first appeared on Camellia Brand.

Lima Bean Curry

Aimee Bussells — Sat, 11 Aug 2012 21:35:01 +0000

Ingredients:

1 cup Camellia Brand Large Lima Beans or Baby Lima Beans
1 teaspoon oil
1 onion, finely chopped
1 green chili pepper, chopped
1 teaspoon ginger-garlic paste
2 tomatoes, pureed
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon coriander or dhania powder
1/4 teaspoon channa masala or chicken masala seasoning
Coriander leaves for garnish
1/4 teaspoon ghee

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a saucepan, cover beans with water, and bring to a boil. Reduce to a simmer, and cook until beans are tender. Drain beans, reserving cooking liquid, and set both aside.
Heat oil in a saucepan. Cook onions and green chili until onions are translucent.
Add ginger-garlic paste to saucepan, and stir until well-blended.
Add tomatoes and cook for 5 minutes.
Add turmeric, chili powder, coriander or dhania powder, channa masala or chicken masala seasoning and sauté for one minute.
Add cooked beans and reserved cooking liquid.
Simmer 5-10 minutes, or until well blended. Garnish with coriander leaves and ghee.

The post Lima Bean Curry first appeared on Camellia Brand.

Hoppin’ John

Aimee Bussells — Fri, 10 Aug 2012 17:03:24 +0000

Ingredients:

1 pound Camellia Brand Blackeye Peas
2 tablespoons vegetable oil
1 large onion, chopped
1 large ripe tomato, seeded and chopped
2 cloves garlic, minced
4 cups lightly salted water or chicken broth
2 large ham hocks
2 bay leaves
1 teaspoon dried oregano
2 cups uncooked long-grain white rice
1 cup chopped green onions
Salt, pepper and/or hot sauce, to taste

Directions:

Rinse and sort peas. (Optional: Soak peas using your preferred method.)
Heat oil in a large pot over medium-high heat. Add onions; sauté 5 minutes. Add tomato and garlic; sauté an additional 5 minutes.
Add water or broth, ham hocks, bay leaves and oregano; bring to a boil. Add blackeye peas; stir well. Return to a low boil; cover with lid, reduce heat to low, and simmer 1½ to 2 hours or until the peas are tender, stirring occasionally.
Remove ham hocks, pick meat from bones, chop and return to the pot; discard bones, skin and other unwanted items. Remove bay leaves and discard.
Add rice to pot, cover and simmer an additional 25 minutes or until the rice is tender. Add green onions; stir well. Adjust seasonings to taste.

The post Hoppin’ John first appeared on Camellia Brand.

Paisa Pinto Beans (Frijoles Paisas)

Aimee Bussells — Fri, 10 Aug 2012 16:30:59 +0000

Ingredients:

3 cups dry Camellia Brand Pinto Beans
½ pound ham hocks
4 cups water
1 green plantain, cut into 1/4-inch pieces
1 cup shredded carrots
Salt to taste

Guiso (seasoning)

3 tablespoons vegetable oil
1 tablespoon chopped onions
1 1/2 cups diced tomatoes
1/2 cup chopped scallions
1/4 teaspoon salt
1 clove garlic, minced
1/4 cup chopped cilantro
1/4 teaspoon ground cumin

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large pot and add water and ham hocks. Bring beans to a boil, cover pot and reduce heat. Allow beans to cook until almost tender, approximately 2 hours.
While beans are cooking, prepare the guiso. In a large skillet, heat vegetable oil over medium heat, add onions, tomatoes, scallions, salt, garlic, cilantro and ground cumin, and cook for 10 to 15 minutes.
When beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.

The post Paisa Pinto Beans (Frijoles Paisas) first appeared on Camellia Brand.

Vegan Garbanzo Bean Curry

Aimee Bussells — Fri, 03 Aug 2012 15:57:09 +0000

Ingredients:

1 1/2 cups Camellia Brand Garbanzo Beans
1 1/4 cups coarsely chopped onion
1/2 cup chopped fresh tomato
2 teaspoons minced ginger root
2 teaspoons minced garlic
1 teaspoon cayenne pepper
1 1/2 teaspoons cumin seeds
1/2 teaspoon turmeric
3/4 teaspoon chili powder
2 teaspoons salt
1/2 cup thinly sliced green onions (optional)
3-4 tablespoons chopped fresh cilantro
1 tablespoon fresh squeezed lemon juice

Directions:

Rinse and sort garbanzos. (Soak using your preferred method.)
Using a food processor or the bowl attachment of an immersion blender, puree together onions, tomatoes, ginger, garlic, cayenne, cumin, turmeric, chili powder, and salt.
Add the mixture to a slow cooker with the garbanzos and 4 cups of water. Cook on high for about 9 hours, or until garbanzos are soft.
Add green onions, and cook for additional hour on high.
Stir in chopped cilantro and lemon juice. Serve hot, over rice if desired.

The post Vegan Garbanzo Bean Curry first appeared on Camellia Brand.

Blackeye Peas and Spinach

Aimee Bussells — Thu, 02 Aug 2012 21:56:33 +0000

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 cup chopped tomatoes
1/2 teaspoon curry powder
1 cup chopped fresh spinach
2 cups Camellia Brand Blackeye Peas, cooked
1 cup reserved pea cooking liquid
1/2 cup lemon juice
Dollop nonfat yogurt

Directions:

In a large pot over medium heat, sauté onions and garlic in olive oil until soft. Add tomatoes and cook, mashing tomatoes against the side of the pot. Add curry powder and stir.
Add spinach to pot, and cook until wilted. Add cooked peas, 1 cup of reserved pea cooking liquid, and simmer over low heat until liquid evaporates.
Add lemon juice and stir. Serve with a dollop of yogurt on top.

The post Blackeye Peas and Spinach first appeared on Camellia Brand.

Slow Cooker Pink Beans

Aimee Bussells — Fri, 22 Jun 2012 21:06:44 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pink Beans
1 tablespoon extra virgin olive oil
2 cups chopped white onion
2 cups chopped bell pepper
2 tablespoons chopped garlic
2 tablespoons chili powder
4 teaspoons dried thyme
2 cups chopped fresh tomato
1 (14 1/2-ounce) can no-sodium chicken broth
1 (6-ounce) can tomato paste
1 cup water

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a skillet, sauté onion, bell pepper and garlic in olive oil until soft.
Add sautéed vegetables and all remaining ingredients to slow cooker. Stir well.
Cook on low for 6-8 hours.

The post Slow Cooker Pink Beans first appeared on Camellia Brand.

Bean Soup with Pasta (Pasta e Fagioli)

Aimee Bussells — Thu, 21 Jun 2012 21:09:41 +0000

Ingredients:

5 cups water
1 ¼ cups Camellia Brand Great Northern Beans
1 onion, chopped
1 tomato, chopped
2 celery stalks, sliced
2 cloves garlic, chopped
1/4 pound salt pork, chopped
2 teaspoons instant beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup uncooked Dagostino Birdseye Pasta
Grated Parmesan cheese

Directions:

Rinse and sort beans.
In a Dutch oven, bring water and beans to a boil for 2 minutes. Remove from heat; cover and let stand 1 hour.
Add next seven ingredients to beans. Bring to a boil, then reduce heat, cover, and simmer until beans are tender, about 2 hours.
Add salt and pasta; stir. Cover and simmer until pasta is tender, about 10 – 15 minutes.
Serve sprinkled with cheese.

The post Bean Soup with Pasta (Pasta e Fagioli) first appeared on Camellia Brand.

Black & Gold Pasta Salad

Amanda Ladner — Tue, 24 Oct 2000 19:15:34 +0000

Ingredients:

Kosher Salt
1 pound Dagastino Fleur de Lis Shaped pasta
3 1/2 tablespoons olive oil, divided
4 tablespoons Creole mustard
2 cups mayonnaise
4 tablespoons red wine vinegar
2 tablespoons cane syrup
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons Cajun seasoning, plus more to taste
2 teaspoons kosher salt
1 teaspoon ground black pepper
3/4 cup finely minced shallots
1 cup yellow grape tomatoes, halved
1 cup finely chopped yellow bell pepper
1 cup finely chopped celery
3/4 cup cooked, chilled Camellia Brand Black Beans
1 (2.25-ounce) can black olives, sliced
Chilled blackened shrimp or chilled blackened chicken, cubed, optional
1/4 cup chopped fresh parsley for garnish

Directions:

Bring a large pot of salted water to a boil. Add pasta to pot, and cook for 5 minutes, until tender.
Drain pasta in a colander, and rinse with cool water.
Transfer pasta to a large bowl, and add 1 ½ tablespoons olive oil.
In a separate, medium bowl, whisk the remaining 2 tablespoons olive oil with Creole mustard, mayonnaise, red wine vinegar, cane syrup, lemon juice, hot sauce, smoked paprika, Cajun seasoning, salt, and black pepper. If dressing is too thick, add 1 tablespoon of water at a time to thin slightly. Adjust seasonings to taste.
To the pasta in the large bowl, add shallots, tomatoes, bell pepper, celery, black beans, and olives. Toss to combine. Add dressing, and mix until well combined.
Chill for at least 1 hour.
Garnish with optional cooked shrimp or chicken and freshly chopped parsley, and serve.

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