vegetable broth | Camellia Brand

White Bean and Kale Soup

user-submission — Mon, 30 Dec 2024 17:38:55 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Cannellini Beans
8 cups vegetable broth
2 cups sliced carrots , (about 4 medium carrots)
1 large yellow onion, chopped
1 cup chopped celery
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon kosher salt, chopped
1 teaspoon ground black pepper, plus more to taste
3/4 teaspoon crushed red pepper, plus more to taste
1/2 teaspoon dried Italian seasoning
4 cups curly kale, finely chopped
2 tablespoons fresh lemon juice
1/2 cup shaved Parmesan cheese

Directions:

Rinse and sort beans. In a large stockpot, combine beans and water to cover; let stand for 8 hours or overnight.
Drain and rinse beans. Add to a 6-quart slow cooker. Add broth, carrots, onion, celery, garlic, bay leaves, salt, black pepper, red pepper, and Italian seasoning. Cover and cook on high until beans are tender, 6 to 8 hours. (If you want a creamier soup, using the back of a wooden spoon, slightly mash half of beans against the side of slow cooker.)
Stir kale into beans mixture; cover and cook on high until kale is tender, 10 to 15 minutes. Stir in lemon juice. Season servings to taste with black pepper and red pepper, and top with Parmesan. Serve with bread.

Kitchen Tip:
Add leftover ham or smoked sausage for an even heartier soup.

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

The post White Bean and Kale Soup first appeared on Camellia Brand.

Instant Pot White Beans

Aimee Bussells — Thu, 10 May 2018 20:29:50 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Great Northern Beans, rinsed and sorted
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water

Directions:

Add all ingredients to the Instant Pot.
Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months.

Instant Pot Beans Cooking Tips:

Just as with the stovetop, there’s no need to soak beans before cooking them in the Instant Pot.
As you’re preparing your ingredients, plug in the Instant Pot, and press the Sauté button. This will allow it to pre-heat, helping it to come to full pressure faster once you’ve selected Beans/Chili mode. After you’ve added your ingredients and locked the lid, press Off to end Sauté mode. Then, select Beans/Chili mode.
If you prefer a slightly firmer bean texture, use the Manual mode and set the timer for anywhere from 25-27 minutes. Choosing the Beans/Chili mode cooks the beans for 30 minutes and is a no-brainer, but finding your perfect cooking time/texture is a personal preference that benefits from some experimenting.
The general rule of thumb is 4 cups of liquid for every 1 cup of beans, but again, you can experiment for personal preference. As long as your beans are covered by at least 1 inch of liquid, you’re good.
When cooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so.
As noted in the recipe, it’s important to allow the pressure to release naturally for at least 20 minutes before turning the valve to venting.

The post Instant Pot White Beans first appeared on Camellia Brand.

Instant Pot Baby Lima Bean Soup

user-submission — Mon, 15 Jan 2018 23:52:10 +0000

Ingredients:

1 lb Camellia Baby Lima Beans
1/2 butternut squash, cubed
1 cup pearl barley
1/4 cup avocado oil
3-6 cups vegetable broth
1 yellow onion, diced
salt to taste
pepper to taste
lemon pepper to taste

Directions:

Sauté squash and onion in oil until lightly browned. Add squash, onion, and remaining ingredients to an Instant Pot for 45 minutes. Release pressure and stir until smooth consistency.

Victoria Alvarez 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 Instant Pot Baby Lima Bean Soup first appeared on Camellia Brand.

Cozy Minestrone

Aimee Bussells — Tue, 01 Nov 2016 15:53:33 +0000

Ingredients:

2 tablespoons olive oil
2 onions, chopped (about 3 cups)
3-4 stalks celery, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
6 cloves garlic, chopped
8 cups vegetable broth
4 cups water
1 (28-ounce) can diced tomatoes
1 pound Camellia Brand Cannellini Beans
2 teaspoons dried oregano
1 teaspoon dried thyme
3/4 teaspoon fennel seed
1 cup Dagostino Birdseye Pasta, or other small-shaped pasta
1 zucchini, cubed (about 1 cup)
1 cup green beans, cut in 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
Fresh basil, chopped
Parmesan cheese

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium high heat. Add onion, celery, and carrot, and sauté for 3 minutes. Add garlic and cook 1 minute more.
Add broth, water, tomatoes, beans, oregano, thyme, and fennel, and bring to a boil.
Boil for 10 minutes, reduce heat, cover, and simmer 3-4 hours, or until beans are tender.
Stir in pasta, zucchini, green beans, salt, and pepper. Cook 10 minutes more, and serve topped with fresh basil and fresh grated Parmesan.

The post Cozy Minestrone first appeared on Camellia Brand.

White Bean & Spinach Soup

Aimee Bussells — Tue, 01 Nov 2016 15:53:30 +0000

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:

Rinse and sort beans.
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.
Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.

The post White Bean & Spinach Soup 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.

Stovetop 3-Bean Vegetarian Chili

Aimee Bussells — Wed, 21 Sep 2016 19:46:15 +0000

Ingredients:

1 tablespoon olive oil, plus 1/4 cup (optional)
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.)
5-6 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 1 tablespoon olive oil to a large Dutch oven over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the Hatch chilies (or Poblano chilies), diced tomatoes with chilies, garlic, smoked paprika, beer, 5 cups broth, and beans.
Bring to a boil. Cover, reduce heat to low, and cook for about 4-5 hours, until the beans are tender but not falling apart. Add additional broth as necessary.
Swirl in the remaining 1/4 cup olive oil, if desired, 5 minutes before serving.
Serve chili with assorted toppings, if desired.

Notes:

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

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