worcestershire sauce | Camellia Brand

Creole Baked White Beans

user-submission — Tue, 18 Feb 2025 20:54:23 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight & drained
1 box Camellia White Bean Flavor Infusion Seasoning Mix
4 cups water
1 pound ground, hot, Creole-style sausage
1 medium onion, diced
1/2 cup diced bell peppers (red & green mix)
1/2 cup diced celery
3 cloves garlic, minced
1 (15-oz.) can tomato sauce
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup yellow mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon black pepper
1/2 teaspoon cayenne (optional)
1 tablespoon apple cider vinegar
1 cup reserved bean broth

Directions:

Instant Pot Instructions: Cooking the Beans

Add soaked and drained white beans, White Bean Flavor Infusion pack, and 4 cups of water to the Instant Pot.
Cook on HIGH pressure for 30 minutes, then natural release for 15 minutes.
Drain, reserving 1 cup of bean broth for later.

Oven Instructions: Baking the Beans

Preheat oven to 350°F.
In a large skillet, cook the ground sausage over medium heat until browned. Drain excess grease, and set cooked sausage aside.
In the sausage drippings, sauté onions, bell peppers, celery, and garlic until softened (about 5 minutes).
In a large bowl, whisk together tomato sauce, brown sugar, molasses, mustard, ketchup, Worcestershire sauce, smoked paprika, Creole seasoning, black pepper, cayenne (if using), and apple cider vinegar.
In a large baking dish, mix together the cooked beans, reserved bean broth, cooked hot sausage, sautéed veggies, and sauce.
Cover dish with foil and bake for 45 minutes; then uncover, and bake for an additional 15-20 minutes until thick and bubbly.
Let cool slightly and serve warm as a side dish or over rice.

*These beans taste even better the next day, so consider making them ahead for the best flavor!

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

The post Creole Baked White Beans first appeared on Camellia Brand.

Pinto Beans and Rajas de Chiles Empanadas

user-submission — Thu, 19 Apr 2018 15:09:07 +0000

Ingredients:

EMPANADAS

1 cup cooked, cooled Camellia Brand Pinto Beans
1/4 cup roasted red peppers, drained, chopped
1/4 cup rajas
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Chihuahua (quesadilla) cheese
1/4 cup shredded Oaxaca cheese
Store-bought frozen empanada dough for baking

RAJAS

8 fresh poblano chiles
1/4 cup canola oil
1 large white onion, thinly sliced
1/2 teaspoon kosher salt
2 tablespoons Worcestershire sauce
Juice of 1 lime

Directions:

Pre-heat oven to 400°F.
Place whole poblano peppers on lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting. Remove peppers from oven.
Add charred poblano peppers to a plastic storage bag and seal, or to a bowl and cover. Allow poblanos to steam for about 10 minutes to loosen the skins.
When poblanos are cool enough to handle, use a towel or fork to remove and discard skins.
Cut poblanos open lengthwise, removing and discarding seeds, stem, and white membrane. Thinly slice peppers into strips.
Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium. Add poblano strips, salt, and cook, stirring occasionally, until hot, about 5 minutes.
Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Set aside to cool. Reserve 1/4 cup for use in empanadas, and refrigerate or freeze the remainder.
To assemble empanadas: Defrost dough in the refrigerator.
Pre-heat oven to 375°F. Spray cookie sheet with cooking spray. In a small bowl, combine cooked pinto beans, roasted red peppers, rajas, cilantro, and cheeses.
Spread dough out slightly using a roller. Place 1-2 tablespoons of filling in center of dough. Brush edges with egg wash, and fold dough over filling to form a half circle; seal edges by crimping or pressing with fork. Transfer to greased baking sheet and brush with egg wash if desired.
Bake until golden brown, about 18-20 minutes, when internal temperature reaches 165°F.
Serve warm empanadas with with Spicy Avocado Crema.

The post Pinto Beans and Rajas de Chiles Empanadas first appeared on Camellia Brand.

Spotted Rooster (Gallo Pinto)

user-submission — Thu, 22 Mar 2018 15:18:51 +0000

Ingredients:

3 tablespoons minced onion
1½ tablespoons minced green bell pepper
3 tablespoons canola oil
3 cups cooked Camellia Brand Black Beans
4 cups cooked rice
2 ½ teaspoons minced cilantro (or to taste)
2 teaspoons Worcestershire sauce (or to taste)
Hot pepper sauce to taste
5 strips bacon, cooked, drained, and crumbled (optional) for garnish
Minced onion (scallion) for garnish

Directions:

1. In a skillet, sauté the onion and bell pepper in oil, until the onion is translucent.

2. Add the beans and cook for two minutes. Add the rice and cook for three minutes.

3. Add the cilantro, Worcestershire sauce, and pepper sauce, stir well, taste, and adjust seasonings.

4. Cook for an additional two minutes, then serve mounded on a platter garnished with the bacon and minced scallion.

Adapted from Beyond Gumbo: Creole Fusion Food from the Atlantic Rim.

The post Spotted Rooster (Gallo Pinto) first appeared on Camellia Brand.

Smoky Bloody Mary

Aimee Bussells — Tue, 03 Jan 2017 16:58:52 +0000

Ingredients:

1 1/2 ounces vodka
4 ounces tomato juice
1 teaspoon celery salt
1/2 teaspoon Worcestershire
A few dashes of black pepper
A few dashes of Tabasco brand Chipotle Pepper Sauce
1/2 teaspoon horseradish
Juice of 1/2 a lemon and 1 lemon wedge
Kosher salt
Smoked paprika
Garnishes such as stalks of celery, cooked bacon, pickled okra, cornichons and olives

Directions:

To a cocktail shaker filled with ice, add all ingredients through lemon juice, and shake well.
In a small dish, combine equal amounts of kosher salt and smoked paprika.
Run lemon wedge around rim of cocktail glass, and dip rim into salt and paprika mixture.
Fill glass with ice, and strain cocktail shaker into glass.
Add garnishes of your choice, using a toothpick or wooden skewer to hold smaller items such as cornichons and olives.

The post Smoky Bloody Mary first appeared on Camellia Brand.

Richard’s Radical Black Bean Soup

Aimee Bussells — Wed, 05 Sep 2012 23:51:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Black Beans
8-10 cups water
1 small onion, chopped
4 tablespoons chopped celery
4 cloves, whole
1 pound ham or seasoning meat
1 teaspoon Worcestershire sauce
2 tablespoons cooking sherry
4 teaspoons lemon juice
Salt and pepper to taste
1 hard-boiled egg, sliced
1 lemon, sliced

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Transfer beans to a stockpot and cover with water. Add onion, celery, cloves and seasoning meat.
Cook over low heat for 2 hours, or until beans are very tender, adding hot water as needed.
Working in batches, carefully puree beans in a blender or food processor, adding pureed beans back to stockpot.
Add Worcestershire sauce, sherry, lemon juice, salt and pepper.
Reheat, thinning with additional water if necessary.
Serve with thin slices of lemon and egg.

The post Richard’s Radical Black Bean Soup first appeared on Camellia Brand.

Black Bean Burgers

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

Colonel Vincent’s Southern-Style Baked Beans

Aimee Bussells — Thu, 02 Aug 2012 16:11:59 +0000

Ingredients:

1 (1-pound) package Camellia Brand Navy (Pea) Beans
1 large onion, chopped
½ bell pepper, chopped
1 ham bone
12 cups water
Salt and pepper to taste
Dash paprika
Dash garlic salt
3 tablespoons tomato ketchup
2 tablespoons Worcestershire sauce
⅓ cup brown sugar
½ pound sliced bacon

Directions:

Rinse and sort beans. Cover beans with water, add ham bone, onion, bell pepper, paprika, garlic salt, salt and pepper. Cook over low fire about 1 ½ hours, or until tender.
Remove ham bone. Add ketchup, Worcestershire sauce and brown sugar, mixing lightly.
Spoon half of the mixture in a baking dish, cover with ¼ pound sliced bacon.
Spoon remaining half of the mixture into the baking dish and cover with remaining ¼ pound sliced bacon.
Bake 1 ½ to 2 hours in 350°F oven.

The post Colonel Vincent’s Southern-Style Baked Beans first appeared on Camellia Brand.