Sides | Camellia Brand

Stovetop Spicy Lentils

Aimee Bussells — Wed, 20 May 2026 19:50:32 +0000

Ingredients:

1 (1-pound) package of Camellia Brand® Lentils
1 package of Camellia Brand® Spicy Lentils Flavor Infusion
8 cups water

Directions:

In a heavy pot, combine 1 lb. Camellia Brand® Lentils, 8 cups water, and Camellia Brand® Spicy Lentils Flavor Infusion seasoning.
Bring to a boil.
Reduce heat, cover, and simmer, stirring occasionally for about 35 minutes or until the lentils are tender.

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Refried Pinto Beans with Southwest Pinto Bean Infusion

Christy Parker — Wed, 29 Apr 2026 02:19:50 +0000

Ingredients:

4 teaspoons of canola oil (avocado, grapeseed, or vegetable oil are acceptable)
1/2 cup of finely chopped white onion
3 cups of cooked Camellia Brand® Pinto Beans, with Camellia Brand Southwest Pinto Bean Infusion
1/2 cup of water
1 teaspoon of lime juice

Directions:

In a medium saucepan over medium heat, warm the oil then add the onions, stirring occasionally, until the onions have softened, about 3 to 6 minutes.
Pour in the beans and water. Stir, cover, and cook on medium heat for 5 to 7 minutes. Reduce the heat to low, then use a masher or the back of a fork to mash up about half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 to 5 more minutes, or until thickened.
Remove the pot from the heat and stir in the lime juice. Taste and add more lime juice if necessary. If the beans seem dry, add small splash (1⁄2 teaspoon) of water and stir to combine. Cover until you’re ready to serve.

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Make Ahead Pinto Beans

Christy Parker — Fri, 24 Apr 2026 23:47:05 +0000

Ingredients:

1 (1-pound) of package of Camellia Brand® Pinto Beans
8-10 cups of water
1 packet of Camellia Brand Southwest Pinto Bean Infusion

Directions:

Rinse and sort beans.
Add beans to a large, heavy pot. Cover with water, about 2 inches above the top of the beans.
Cover pot, bring to a boil and then remove from heat. Let the pot rest for 1 hour, covered.
Stir in the contents of the Southwest Pinto Bean Infusion Packet, cover, and bring to a boil. Remove cover from pot, reduce heat to low, and simmer until beans are tender, about 1-1 1/2 hours.
Make sure the beans stay submerged, adding more water if necessary.

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Stovetop Chipotle Black Beans

Aimee Bussells — Fri, 27 Mar 2026 19:02:12 +0000

Ingredients:

1 (1-pound) package of Camellia Brand® Black Beans
1 package of Camellia Brand Chipotle Black Beans Flavor Infusion
8-10 cups of water

Directions:

In a heavy pot, combine 1 lb. Camellia Brand® Black Beans with 8 – 10 cups water. Boil for 10 minutes.
Stir in Camellia Brand® Chipotle Black Beans Flavor Infusion seasoning.
Reduce heat, cover, and simmer, stirring occasionally for 1 1/2 to 2 hours or until beans are tender. Ad water, if needed, in 1 cup increments.

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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.

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Stovetop Southwest Pinto Beans

Aimee Bussells — Fri, 10 Oct 2025 17:28:18 +0000

Ingredients:

1 (1-pound) package of Camellia Brand® Pinto Beans
1 package of Camellia Brand Southwest Pinto Beans Flavor Infusion
8-10 cups of water

Directions:

In a heavy pot, combine 1 lb. Camellia Brand® Pinto Beans with 8-10 cups water. Boil for 10 minutes.
Stir in Camellia Brand® Southwest Pinto Beans Flavor Infusion seasoning.
Reduce heat, cover, and simmer, stirring occasionally for 1 to 1 1/2 hours or until beans are tender. Ad water, if needed, in 1 cup increments.

The post Stovetop Southwest Pinto Beans first appeared on 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.

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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.

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Butter Beans with Ham

user-submission — Fri, 09 Aug 2024 22:11:33 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Baby Lima Beans
8 cups water
2 tablespoons unsalted butter
2 cups roughly chopped ham
1 cup finely chopped yellow onion
1/2 cup chopped celery
3 cloves garlic, minced
8 cups vegetable broth
2 dried or fresh bay leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions:

In a large Dutch oven, combine beans and water to cover by 2 inches. Cover and let stand for 8 hours or overnight. Drain well and set beans aside.
In same pot, melt butter over medium heat. Add ham, and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Using a slotted spoon, remove half of ham, drain on paper towels, and refrigerate.
Add onion, celery, and garlic to pot, and cook, stirring occasionally, until tender, 7 to 10 minutes. Stir in beans, broth, bay leaves, salt, and pepper. Increase heat to medium-high, and bring to a boil.
Cover, reduce heat, and simmer, stirring occasionally, until very tender, about 2 hours.
Top with reserved ham and serve.

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

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Bean and Poblano Chile Soup

user-submission — Wed, 24 Apr 2024 17:16:46 +0000

Ingredients:

1 cup Camellia Brand Black Beans, rinsed
1 cup Camellia Brand Pinto Beans, rinsed
1/2-piecewhite onion, divided
4 garlic cloves, divided
2 bay leaves
1 1/2 teaspoons sea salt
2 poblano chiles
1 tablespoon cooking oil
1/3 cup (packed) fresh cilantro, chopped
Olive oil for drizzling
Crumbled cotija cheese for sprinkling
Roasted pepita seeds for garnish

Directions:

Heat 6 cups water in a large saucepan over medium heat and bring to a boil. Add beans, ¼ piece onion, 2 garlic cloves, and bay leaves. Reduce heat to low medium and bring to a simmer. Cook for 15 minutes, add salt and cook for 15 minutes more. Remove from heat and let cool.
Roast poblano chiles over an open flame. Using tongs, turn frequently until most of the chile skin is charred. Transfer to a heat proof container and cover. Let chiles steam for 10 minutes. Remove chiles from container, using the back of a knife or spoon, scrape charred skin off chiles. Slice open, remove stem and seeds. Chop.
Heat cooking oil in a large saucepan over medium heat. Chop remaining ¼ piece of onion and remaining garlic cloves, add to saucepan. Stir until onion begins to soften, add cilantro, roasted poblanos and 4 cups of drained cooked beans and 4 cups bean broth. Stir and bring to a boil. Using an immersion blender, blend until desired consistency. You can use a blender as well by carefully blending in batches. Adjust salt if needed.
Ladle into bowls, drizzle olive oil on top, sprinkle with cotija cheese and top off with roasted pepitas. Serve.

Ericka Sanchez is the creator and recipe developer at the award-winning NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.

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Greens and Blackeye Peas

user-submission — Wed, 07 Feb 2024 20:59:16 +0000

Ingredients:

4 slices thick-cut bacon, cut into ½-inch pieces
1 cup chopped white onion
2 cloves garlic, minced
1 (16-ounce) bag pre-washed turnip greens
1/4 cup canned diced tomatoes
1 cup chicken broth
2 cups cooked Camellia Brand Blackeye Peas (about 1 cup dried peas, cooked according to package directions)
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (optional)
Ground black pepper
Pepper sauce and cornbread, to serve

Directions:

In a large Dutch oven, cook bacon over medium-high heat until crispy and golden brown, 4 to 5 minutes per side. Using a slotted spoon, remove bacon, reserving drippings in pan, and let drain on paper towels.
Reduce heat to medium, and add onion and garlic; cook until translucent and slightly golden brown, stirring frequently, 6 to 8 minutes.
Add half of turnip greens, tomatoes, and broth; cook, stirring occasionally, until wilted, about 5 minutes. Add remaining greens once greens are wilted.
Stir in cooked blackeye peas, vinegar, salt, black pepper, and red pepper, if using. Sprinkle with cooked bacon, and garnish with black pepper, if desired.
Serve warm with pepper sauce and cornbread.

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

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Blackeye Pea Salad with Smoky Sorghum Dressing

user-submission — Wed, 03 Jan 2024 22:03:30 +0000

Ingredients:

BLACKEYE PEA SALAD

1 cup Camellia Brand Blackeye Peas
4 cups low-sodium vegetable stock
1 teaspoon kosher salt
1 cup fresh corn kernels (about 2 ears)
1 cup quartered cherry tomatoes
1/2 cup chopped red bell pepper
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/2 cup bacon, cooked and crumbled (5 to 6 slices)

SMOKY SORGHUM DRESSING

1/4 cup apple cider vinegar
2 tablespoons sorghum syrup
1 clove garlic, minced
1 tablespoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:

Rinse and sort peas, and place in a large bowl. Add water to cover by 2 inches. Cover bowl, and let stand overnight. Drain peas.
In a 3-quart saucepan, add peas, vegetable stock, and salt; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 2 hours or until peas are tender. Drain and rinse with cold water. Chill until ready to use.
To make dressing: In a medium bowl, mix together vinegar, sorghum, garlic, paprika, salt, and pepper. Slowly whisk in oil.
In another medium bowl, combine cooked peas, corn, tomatoes, bell pepper, celery, and onion. Toss with desired amount of dressing, and chill for at least 1 hour. Just before serving, stir in parsley and bacon.

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

The post Blackeye Pea Salad with Smoky Sorghum Dressing first appeared on Camellia Brand.

Braised Lady Peas

user-submission — Tue, 15 Aug 2023 17:33:48 +0000

Ingredients:

12 slices bacon, chopped into ½-inch pieces
1 large yellow onion, chopped
2 pounds Camellia Brand Lady Cream Peas, rinsed and soaked overnight
6 cups chicken broth
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Garnish: pickled red onion or shallot

Directions:

In a large Dutch oven, cook bacon over medium heat until crisp, about 10 to 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 4 tablespoons drippings in the pot.
Add chopped onion to pot; cook, stirring occasionally, until tender, about 6 minutes.
Add cooked bacon, lady cream peas, broth, salt, and pepper to pot. Bring to a boil over high heat. Reduce heat to medium-low, and simmer until peas are tender, about 30 minutes. Garnish with pickled onion or shallot, if desired.

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

The post Braised Lady Peas first appeared on Camellia Brand.

Blackeye Peas and Jammy Eggs

user-submission — Wed, 21 Dec 2022 23:09:39 +0000

Ingredients:

1 cup Camellia Brand Blackeye Peas, rinsed and sorted
2 tablespoons olive oil, divided
1 cup chopped green onion
1 Fresno chile, stemmed and minced
2 cloves garlic, minced
1 ¾ cups unsalted vegetable broth
1 (14.5-ounce) can diced tomatoes
1 cup frozen gold and white corn
2 ¾ teaspoons kosher salt
2 teaspoons clover honey
1 teaspoon apple cider vinegar
2 cups coarsely crumbled cornbread
4 large eggs
Hot sauce, to serve
Garnish: chopped green onions, flaked sea salt

Directions:

In a large bowl, combine blackeye peas and water to cover by 2 inches. Cover and let stand for 6 hours to overnight. Drain, discarding liquid.
In a medium stockpot or Dutch oven, heat 1 tablespoon oil over medium heat. Add green onion, chile, and garlic; cook until softened, about 3 minutes. Stir in blackeye peas and vegetable broth. Bring to a boil, and reduce heat to medium-low; cover and simmer, stirring occasionally, until peas are tender, 30 to 35 minutes. Stir in tomatoes and corn; return mixture to a boil, and reduce heat to medium. Continue cooking, uncovered, until mixture is thickened, 35 to 40 minutes more. Stir in salt, honey, and vinegar.
Preheat oven to 400°. Line a baking sheet with parchment paper. Add cornbread and remaining 1 tablespoon oil, tossing to combine.
Bake until toasted, 5 to 7 minutes, stirring halfway through baking. Let cool on baking sheet. (Cornbread will continue to dry and crisp as it cools.)
Fill a medium bowl with ice water. Fill a large saucepan with water to about 1½ inches from top; bring to a boil over medium-high heat. Using a slotted spoon, carefully add eggs to pot; reduce heat to medium, and cook for 7 minutes.
Transfer eggs to prepared ice bath, and let rest until cool enough to handle, 2 to 3 minutes. Peel eggs and cut in half.
Divide pea mixture among shallow bowls. Top each with two egg halves and cornbread crumbles. Serve with hot sauce. Garnish with green onion and sea salt, if desired.

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

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Field Pea Caviar

user-submission — Wed, 21 Dec 2022 23:06:08 +0000

Ingredients:

½ pound Camellia Brand Field Peas, cooked
2 cups fresh multicolored corn kernels (about 3 ears)
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup chopped fresh green onion
¼ cup seeded and diced jalapeño
¼ cup chopped fresh cilantro
1½ teaspoons lime zest
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons kosher salt
Pita chips and sliced cucumbers, to serve

Directions:

In a large bowl, combine cooked field peas, corn, onion, bell peppers, green onion, jalapeño, cilantro, lime zest and juice, oil, and salt. Stir well to combine. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips and cucumbers.

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

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Lady Pea Salad

user-submission — Wed, 21 Dec 2022 23:05:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lady Cream Peas, rinsed and sorted
5 cups vegetable broth
4 cloves garlic
2¼ teaspoons kosher salt, divided
½ cup finely diced celery
1 cup chopped green bell pepper
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons sugar
¼ teaspoon ground black pepper
Butter lettuce leaves, to serve
Garnish: fresh basil leaves, ground black pepper

Directions:

In a large pot, bring lady cream peas, broth, garlic, and 2 teaspoons salt to a boil over medium-high heat.
Reduce heat to medium-low; simmer, covered, until lady cream peas are just tender but not mushy, about 1 hour, adding more broth if needed. Drain and let cool.
In a large bowl, combine celery, bell pepper, parsley, basil, vinegar, oil, and sugar. Fold in cooled lady peas; cover and chill for at least 1 hour. Add black pepper and remaining ¼ teaspoon salt. Serve over lettuce. Garnish with basil and black pepper, if desired.

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

The post Lady Pea Salad first appeared on Camellia Brand.

Instant Pot Cajun White Beans

Aimee Bussells — Thu, 13 Oct 2022 20:22:35 +0000

Ingredients:

1 package Camellia Brand White Bean Flavor Infusion
1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
3-5 cups water
Cooked rice

Directions:

Add 1 pound Camellia Brand Great Northern Beans, rinsed and sorted, to the Instant Pot.
Stir in White Bean Flavor Infusion and enough water to cover beans (about 3-5 cups).
Set to 40 minutes at high pressure.
Allow the pressure to release naturally for 20 minutes.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the White Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

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

Easy Make-Ahead Lentils

Julie Koppman — Tue, 27 Sep 2022 20:50:52 +0000

Ingredients:

1 (1-lb. pound) package Camellia Brand Lentils
6 cups water or broth
Salt to taste

Directions:

Rinse and sort lentils. (Lentils cook quickly, so there’s no need to soak.)
Bring 6 cups of water or broth to a boil in a large, heavy pot. Add rinsed lentils and stir.
Reduce heat and simmer for about 45 minutes, or until tender but not broken. Salt to taste.

You will end up with deeply flavorful lentils that freeze beautifully and can be used in all sorts of recipes. By not seasoning the lentils, other than the salt to bring out their natural flavor, they adapt easily to added seasonings in other preparations. The lentils can be stored in the freezer for up to 6 months.

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Green Rice

user-submission — Fri, 13 May 2022 01:22:02 +0000

Ingredients:

3 tablespoons olive oil, divided
3/4 cup chopped yellow onion
2 cloves garlic, minced
2 1/2 cups water
1 cup brown rice
2 1/2 teaspoons kosher salt
1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
2 medium avocados, chopped
Chipotle Bean Burrito Bowls
Grilled Vegetables

Directions:

In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and cook, stirring constantly, until tender, 2 to 3 minutes.
Add 2 1/2 cups water, rice, salt, and remaining 2 tablespoons oil. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes.
Remove from heat, and let stand, covered, for 15 minutes. Add lime zest and juice, and fluff with a fork. Stir in cilantro and avocado.
Serve as part of Chipotle Bean Burrito Bowls with Grilled Vegetables.

This recipe is from Taste of the South magazine.

The post Green Rice first appeared on Camellia Brand.

Grilled Vegetables

user-submission — Fri, 13 May 2022 01:22:01 +0000

Ingredients:

1/2 cup olive oil
1 (1-ounce) package fresh oregano
5 cloves garlic, smashed
2 teaspoons kosher salt
2 teaspoons smoked paprika
4 ears yellow corn
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
1 large green bell pepper, quartered
1 medium sweet onion, sliced
2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into 8 pieces
1/2 cupwater
Chipotle Bean Burrito Bowls
Green Rice

Directions:

In a small saucepan, combine oil, oregano, garlic, salt, and paprika. Heat over medium heat, stirring occasionally, until mixture begins to bubble. Remove from heat, and let stand for 5 minutes.
Preheat grill or grill pan to medium-high heat (350° to 400°).
Brush corn with seasoned oil, and grill, turning frequently, until slightly charred, 4 to 5 minutes.
Brush bell peppers with seasoned oil. Grill, turning frequently, until slightly charred, 3 to 4 minutes.
Brush onion with seasoned oil, and grill until charred, 3 to 4 minutes.
Cut corn kernels from cobs, cut bell peppers into strips, and chop onion.
In a large microwave-safe bowl, place sweet potato pieces and ½ cup water. Cover and heat until potatoes are tender but not falling apart, about 4 minutes. Drain; pat dry.
Brush potatoes with seasoned oil, and grill, turning frequently, until tender, 3 to 4 minutes.
Serve as part of Chipotle Bean Burrito Bowls with Green Rice.

This recipe is from Taste of the South magazine.

The post Grilled Vegetables first appeared on Camellia Brand.

Zippy Lentil Salad

user-submission — Wed, 27 Apr 2022 00:16:29 +0000

Ingredients:

2 (32-ounce) containers vegetable stock
2½ tablespoons kosher salt, divided
1 (1-pound) Camellia Brand Lentils, rinsed and sorted
2 cups chopped fresh collard greens
1 red bell pepper, seeded and finely chopped
1 yellow bell pepper, seeded and finely chopped
1 orange bell pepper, seeded and finely chopped
1 cup Castelvetrano olives, chopped
½ cup red onion, finely chopped
¾ cup cucumber, seeded and diced
1 (4-ounce) jar pimientos, drained
1 teaspoon lemon zest
¼ cup fresh lemon juice
¼ cup Champagne vinegar
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh parsley
2 tablespoons sliced fresh chives
¼ teaspoon crushed red pepper
Garnish: chopped fresh parsley

Directions:

In a medium stockpot, bring stock and 1½ tablespoons salt to a boil over medium-high heat. Add lentils and cook, stirring occasionally, until tender, 25 to 30 minutes. Drain lentils and transfer to a large bowl. Stir in collards and let cool completely.
To bowl with cooled lentil mixture, add bell peppers, olives, red onion, cucumber, pimientos, lemon zest and juice, vinegar, oil, parsley, chives, remaining 1 tablespoon salt, and red pepper, tossing until well combined.
Cover and refrigerate until ready to serve. Garnish with parsley, if desired.

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Creole Red Beans and Rice

user-submission — Wed, 27 Apr 2022 00:14:53 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidneys,rinsed and sorted
1 pound andouille sausage, sliced ¼ inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup yellow onion, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
1 (32-ounce) carton low-sodium chicken broth
4 cups water
2 dried bay leaves
1 tablespoon plus ½ teaspoon kosher salt
2 teaspoons hot sauce
1 teaspoon garlic paste
½ teaspoon ground black pepper
¼ teaspoon ground red pepper
Hot cooked long-grain rice, to serve
Garnish: chopped fresh flat-leaf parsley

Directions:

Rinse and sort beans. In a large bowl, combine beans and water to cover by 2 inches. Cover and let stand for at least 8 hours. Drain.
Preheat oven to 400°. Line a rimmed baking sheet with foil. Place sausage on prepared pan. Bake in top third of oven until crispy and browned, about 25 minutes. Let sausage drain on paper towels.
In a large enamel-coated cast-iron Dutch oven, heat oil and butter over medium heat. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes.
Add broth, 4 cups water, bay leaves, salt, hot sauce, garlic paste, black pepper, red pepper, and beans. Increase heat to medium-high and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Remove bay leaves. Remove from heat. Using an immersion blender or potato masher, blend or mash beans to desired consistency. Stir in sausage.
Cook bean mixture over medium heat until heated through and slightly thickened. Serve with rice. Garnish with parsley, if desired.

Notes: Andouille sausage is an essential for New Orleans-style red beans and rice, but if it’s not in your local market, be sure to use smoked sausage.

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Mushroom & Butter Bean Ragù with Cheesy Grits

user-submission — Wed, 27 Apr 2022 00:11:12 +0000

Ingredients:

Ragù

1 (1-pound) package Camellia Brand Large Limas, rinsed and sorted
1 (32-ounce) container low-sodium vegetable broth
1 tablespoon plus ½ teaspoon kosher salt, divided
2 tablespoons olive oil
2 (8-ounce) packages fresh button mushrooms, quartered
2 (6-ounce) packages fresh portobello mushrooms caps, stems and gills removed and sliced ¼-inch thick
2 cups leeks, chopped
1 tablespoon garlic, finely chopped
½ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
1 tablespoon chopped fresh parsley
½ teaspoon lemon zest
1 tablespoon lemon juice

Grits

3 cups water
1 cup heavy whipping cream, grated
1½ teaspoons kosher salt
1 cup grits*
1 cup grated Gouda cheese
3 large jalapeño peppers
¼ cup unsalted butter
Garnish: chopped fresh parsley, lemon zest, crushed red pepper

Directions:

For ragù:

In a large Dutch oven, combine beans, broth, and 1 tablespoon salt. Bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, 1 hour. (Make sure you reserve the cooking liquid.)
In a large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until softened and golden brown, 15 minutes. Add leeks, garlic, remaining ½ teaspoon salt, black pepper, and red pepper; cook, stirring occasionally, until softened and aromatic, 5 minutes. Reduce heat to medium-low. Add cooked beans and cooking liquid; cook, stirring occasionally, until thick, 5 minutes. Stir in parsley and lemon zest and juice.

For grits:

In a medium pan, bring 3 cups water, cream, and salt to a soft boil over medium-high heat. Gently whisk in grits, stirring constantly, until grits have absorbed most of liquid, 5 minutes. Reduce heat to medium-low; cook until grits are tender, 10 minutes. Remove from heat; stir in Gouda and butter until smooth and combined. Garnish with parsley, lemon zest, and red pepper, if desired.

Notes

*We used McEwen & Sons yellow grits.

The post Mushroom & Butter Bean Ragù with Cheesy Grits first appeared on Camellia Brand.

Blackened Gulf Fish with Red Bean Sauce & Sauteed Veggies

Amanda Ladner — Mon, 20 Dec 2021 19:38:24 +0000

Ingredients:

4 tablespoons vegetable oil, divided
4 ounces tasso ham, cut into 1/4 inch cubes
1/2 cup diced sweet yellow onion
1/2 cup diced red bell pepper
1/2 cup crushed tomatoes
1 shallot, minced (about 2 tablespoons)
1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
3/4 cup chicken stock, divided
1 dried bayleaf
2 tablespoons heavy whipping cream
4 (6-8 ounce) gulf fish fillets, skin on, scales removed (or no skin)
1 1/2 tablespoon blackened seasoning (more or less to you likening)
Camellia Brand Jambalaya Cajun Seasoning Mix with shrimp (can be made without shrimp)
Sauteed Veggies (of your choice)
Parsley (garnish)

Directions:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add Tasso; cook until slightly browned, about 5 minutes. Let drain on paper towels.
In the same skillet, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook until softened, stirring frequently, 4 to 5 minutes. Add tomato and shallot; cook for 1 minute, scraping browned bits from bottom of pan. Add beans, 1/2 cup stock, and bay leaf, stirring to combine. Bring to a boil; reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
In the container of a blender, place bean mixture. Secure lid on blender and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Add remaining 1/4 cup stock, and process until smooth; return to saucepan. Add cream. Bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
Season fillets with blackening seasoning.
In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Once oil begins to smoke, add fillets, skin side down, and cook until skin is crisp, about 3 minutes. Turn fillets, and cook until fish flakes easily with a fork, about 3 minutes more. Transfer fillets to a plate with warm Jambalaya and Sauteed Veggies. Drizzle with red bean sauce. Sprinkle Tasso over sauce. Garnish with parsley. Serve immediately.

The post Blackened Gulf Fish with Red Bean Sauce & Sauteed Veggies first appeared on Camellia Brand.

Instant Pot Creole Red Beans

Aimee Bussells — Wed, 27 Oct 2021 18:47:59 +0000

Ingredients:

1 package Camellia Brand Red Bean Flavor Infusion
1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
3-5 cups water
Cooked rice

Directions:

Add 1 pound Camellia Brand Red Kidney Beans, rinsed and sorted, to the Instant Pot.
Stir in Red Bean Flavor Infusion and enough water to cover beans (about 3-5 cups).
Set to 40 minutes at high pressure.
Allow the pressure to release naturally for 20 minutes.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the Red Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Instant Pot Creole Red Beans first appeared on Camellia Brand.

Louisiana-Style Baked Beans

user-submission — Tue, 28 Sep 2021 17:42:06 +0000

Ingredients:

Baked Beans

1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
1/2 pound smoked slab bacon
1/2 pound tasso, chopped into 1/2 inch cubes
1 to 2 links andouille sausage
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cloves (about 1 tablespoon) minced garlic
6 cups chicken stock
2 1/2 cups BBQ sauce, recipe follows

BBQ Sauce

4 cups ketchup
3 tablespoons Creole mustard
1/2 cup dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup hot sauce
1/4 cup cane vinegar
2 tablespoons cane syrup
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoon Cajun or Creole seasoning (we use Slap Ya Mama)
3 teaspoons smoked paprika
1 stick (8 tablespoons) unsalted butter

Directions:

Make the BBQ Sauce: In a medium pot over medium-low heat, combine hot sauce, cane vinegar, cane syrup, black pepper, garlic powder, cayenne and Cajun/Creole seasoning and bring to a simmer. Whisk until incorporated.
After simmering for 5 minutes, add in the stick of butter and whisk until melted. Simmer for another 5 minutes until the butter is incorporated into the BBQ sauce, then turn off the heat. Let it cool and set aside 2 ½ cups of the BBQ sauce the baked beans. (Reserve the remainder to use as a marinade or basting sauce for grilling.)
Turn up the grill to high heat.
Butterfly the andouille sausage.
When the grill is super-hot, place the slab bacon and butterflied sausage on the grill; sear the slab bacon on all 4 sides and the sausage on both sides, turning every 30 seconds or until you see nice charred grill marks. (Note: Do not cook the bacon or sausage through. The goal is to gain a nice char and extra smokiness for the beans.)
Remove slab bacon and sausage from grill and let them cool until they are easy to handle, then chop them both into ½-inch cubes.
Place the cubed slab bacon into a Dutch oven over medium-low heat. Cook and stir using a wooden spoon for about 8 minutes or until a decent amount of fat renders out and there is some brown coloring to it. Once there’s a nice layer of fond and rendered fat on the bottom of the pot, remove the slab bacon with a slotted spoon and set aside on a paper-towel lined plate.
Preheat oven to 325°F
Add the chopped onion, red bell pepper and green bell pepper to the Dutch oven and cook and stir over medium heat for about 8 minutes or until they are extremely soft to the touch. The vegetables should deglaze the bottom of the pot and gain a nice, deep color.
Add the minced garlic; cook and stir for 1 minute.
Add the beans and stir until everything is mixed well.
Add the slab bacon, andouille and tasso to the pot and stir until everything is combined.
Add 2 1/2 cups of the BBQ sauce and the chicken stock and stir to combine.
Increase heat to high and bring beans to a boil for 10 minutes, then remove from heat, place the lid on the pot and transfer it into the oven; cook for 4-5 hours or until the beans are tender.
When beans are tender, remove the pot from the oven, remove the lid and transfer pot to the grill; continue to simmer until beans reach the desired consistency. If it becomes too thick, stir in a cup or 2 of water.

Chef Isaac Woo of Catahoula Catering in Denver, Colorado is a Louisiana native whose mission is to bring authentic, expertly prepared Cajun and Creole dishes to social events large and small. He is a graduate of Louisiana State University in Baton Rouge, which means he knows how to throw a really good party.

The post Louisiana-Style Baked Beans first appeared on Camellia Brand.

Jalapeño Pepper Jelly Baked Beans

user-submission — Tue, 27 Jul 2021 22:54:43 +0000

Ingredients:

1 (1-pound) package Camellia Brand Navy (Pea) Beans, rinsed and sorted
1 (32-ounce) container reduced-sodium chicken broth
5 slices thick-cut bacon, chopped
1 cup chopped yellow onion, minced
1 cup chopped yellow bell pepper
3 cloves garlic, minced
1 (10-ounce) jar jalapeño pepper jelly
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons yellow mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Green onion, chopped, for garnish

Directions:

In a medium Dutch oven, add dry beans and cover with 2 inches of water. Cover and let stand at room temperature overnight.
Drain and rinse the soaked beans and return them to Dutch oven. Add chicken broth; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour and 30 minutes. Remove from heat.
Preheat oven to 375°.
In a medium skillet, cook bacon over medium-high heat until browned and crisp, about 10 minutes. Using a slotted spoon, remove bacon and let drain on paper towels. Reduce heat to medium. Add onion and bell pepper; cook, stirring frequently, until just tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Remove pan from heat; add bacon and vegetables to bean mixture in Dutch oven, stirring until well combined.
In a medium bowl, whisk together pepper jelly, ketchup, barbecue sauce, tomato paste, Worcestershire sauce, mustard, salt and black pepper. Add mixture to beans, stirring until well combined.
Cover Dutch oven and bake the beans, stirring occasionally, until sauce is bubbly and thickened, about 1 hour. Uncover and bake until sauce has reduced and thickened to desired consistency, about 25 to 30 minutes more. Garnish with green onion.

The post Jalapeño Pepper Jelly Baked Beans first appeared on Camellia Brand.

Picnic Baby Limas

user-submission — Fri, 18 Jun 2021 18:59:13 +0000

Ingredients:

1/2 pound cooked Camellia baby Lima Beans (about 3 cups)
2 medium red onions, chopped, divided
2 stalks celery, chopped (about 1 cup)
1 red bell pepper
1/2 cup chopped fresh mint leaves
2 tablespoons Old Blue Honey
1/2 cup Katz Gravenstein Apple Cider Vinegar
3 tablespoons extra virgin olive oil
RGF Fine Sea Salt

Directions:

In a large pot add about 5 cups water and a teaspoon of salt to the dried baby lima beans, bring to a boil, reduce heat, and simmer until the beans are tender, about 90 minutes. Add water to keep the beans covered if needed.
While the beans are cooking, make the pickled onion and celery so they can sit for a while. Combine one chopped red onion and the celery in a heatproof bowl and pour over enough boiling water to cover. Let them sit for about 5 minutes, then drain. Mix 2 tablespoons of the honey and a teaspoon of salt with the vinegar and add to the onion-celery mix. (If your beans are already cooked, let these sit for at least 15 minutes.)
Heat a heavy skillet on medium heat to cook the other red onion with a pinch of salt in the olive oil. Cook, stirring occasionally, until the onion is deeply caramelized, at least 30 minutes. Add a little water if the onion looks like it’s burning but isn’t completely browned.
Roast the red bell pepper. If you have a gas range you can put the pepper directly on a lit burner and use tongs to turn it until the skin is mostly blackened. Or roast it whole in a 350°F oven until the skin is beginning to darken, about 30 minutes. Let cool, pull out the stem and seed core, and peel off as much of the outer skin as possible (it’s fine to leave some if it doesn’t come off easily). Chop into roughly ½ inch pieces. Save as much of the liquid from the pan as possible; a few seeds are okay, too.
Use a large bowl to combine the cooked lima beans, the caramelized onions (and any oil from cooking them), and the roasted red pepper, along with any of its cooking liquid. Drain and reserve about half of the vinegar-honey mix (save it for salads) from the pickled onion and celery, then add the vegetables. Add the chopped mint, mix well, taste, and add salt if needed. Serve at room temperature.

Jim Dixon is the founder of wellspentmarket.com and a recovering food writer who likes to cook and eat. Jim needs an endless supply of good olive oil.

The post Picnic Baby Limas first appeared on Camellia Brand.

Napoleon House Red Beans and Rice

Amanda Ladner — Fri, 28 May 2021 16:19:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Beans
1/2 cups yellow onion, diced
1 rib celery, diced
4 cloves garlic, finely chopped
4 parsley sprigs, freshly chopped
1 green bell pepper, diced
1 pound smoked sausage
1 ham bone
1-2 bay leaves
1/2 teaspoon thyme
Salt to taste
Pepper to taste
Chicken stock, optional

Directions:

Place all ingredients in a large, heavy-bottomed pot.
Fill the pot with plain water (or water mixed with chicken stock), so that it is 2 inches above the ingredients.
Bring to a boil and then reduce to a simmer. Cover and cook over low heat, stirring occasionally, for 2 to 3 hours.
Serve over hot cooked white rice

Perched on the corner of Chartres and St. Louis streets in New Orleans’ French Quarter, the Napoleon House Restaurant is a cherished culinary landmark that exudes a European charm in keeping with the building’s 200+ years of history. Although a legendary plot to provide refuge here for the exiled Napoleon Bonaparte never came to pass, the Napoleon House’s bar and dining room have extended a constant welcome to generations of locals, tourist, artists, musicians, filmmakers, philosophers – and anyone who loves authentic New Orleans food. You can learn more about Napoleon House at their website and follow them on Facebook, Twitter and Instagram.

The post Napoleon House Red Beans and Rice first appeared on Camellia Brand.

Senate Bean Soup

Amanda Ladner — Thu, 13 May 2021 16:36:39 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lady Cream Peas
1 1/2 pounds smoked ham hocks
2 quarts chicken broth
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
1/2 cup chopped fresh parsley

Directions:

In a 6-quart electric pressure cooker,* combine peas, ham hocks, broth, onion, celery, bell pepper, garlic, salt, and pepper. Lock lid and close pressure-release valve. Select manual feature. Pressure-cook on high for 40 minutes. Let pressure release naturally for 20 minutes; quick-release any remaining pressure. Uncover and press cancel feature.
Remove ham hocks. Chop meat, discarding bones and cartilage, and return to soup in pressure cooker
Stir in parsley and serve immediately.

Notes: KITCHEN TIP: Cut Xs into the ham hock before adding to pressure cooker so that it’s easier to pull apart after cooking.

This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South. For more recipes from Taste of the South, click here.

The post Senate Bean Soup first appeared on Camellia Brand.

Braised Garbanzo and Tomatoes

Amanda Ladner — Wed, 05 May 2021 18:44:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzo Beans
1 tablespoon olive oil
1 yellow onion, thinly sliced
2 cloves garlic, minced
3 1/2 cups vegetable broth
1 teaspoon curry powder
1 (28-ounce) can whole peeled tomatoes, drained
1 (14.5-ounce) can stewed tomatoes, undrained
1 (6-ounce) bag fresh baby spinach
Prepared peach chutney and French bread, to serve
Garnish: ground black pepper

Directions:

In a large bowl, combine garbanzos and water to cover by 3 inches. Let stand for 8 hours. Drain.
In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Add broth, and bring to a boil. Stir in garbanzos. Reduce heat, cover, and simmer for 2 hours.
Preheat oven to 350°.
Stir curry powder into garbanzos; stir tomatoes into garbanzos. Transfer skillet to oven.
Bake, uncovered, stirring once, until garbanzos are tender, about 1 hour. Remove from oven. Stir in spinach in batches until wilted. Serve with chutney and French bread. Garnish with pepper, if desired.

The post Braised Garbanzo and Tomatoes first appeared on Camellia Brand.

Cranberry Barbecue Beans

Amanda Ladner — Mon, 19 Apr 2021 23:09:22 +0000

Ingredients:

1 (1-pound) package Camellia Brand Navy Beans
8 ounces thick cut bacon, chopped (6 slices)
1 1/2 cups chopped sweet onion
1 cup fresh or frozen cranberries, thawed
1 cup ketchup
1 cup barbecue sauce
1/2 cup cane syrup
1/2 cup yellow mustard
2 tablespoons chopped fresh thyme
2 cups chicken broth

Directions:

In a large bowl, add beans and water to cover by 3 inches. Cover and let soak overnight.
Drain beans and rinse.
In a large Dutch oven, add beans and water to cover by 2 inches. Bring to a boil over high heat. Cook until beans are tender, about 1 hour. Drain, discarding liquid.
In same Dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is beginning to render, about 5 minutes. Add onion; cook, stirring frequently, until onion is tender and starting to brown at edges, 5 to 7 minutes. Add beans and cranberries; cook, stirring constantly, for 2 minutes.
Add ketchup, barbecue sauce, cane syrup, mustard, and thyme. Cook for 2 minutes. Add chicken broth; bring to a boil. Reduce heat to medium-low. Cook, uncovered, until sauce is thick, 45 to 60 minutes.

The post Cranberry Barbecue Beans first appeared on Camellia Brand.

Potlikker Greens with Blackeye Peas

Amanda Ladner — Mon, 07 Dec 2020 17:19:25 +0000

Ingredients:

Blackeyed Peas:

1 (1 pound) package Camellia Blackeye Peas
1 tablespoon fresh oregano
Salt, for soaking and to taste

Potlikker Greens:

6 slices slab bacon, chopped
2 shallots, cut into half-moons
1 small red onion, diced
10 cloves garlic
1/4 cup apple cider vinegar
1 teaspoon balsamic vinegar
1 large bunch(or 2 smaller bunches) of greens (collards, turnips, mustard), about 1 ½ to 2 lbs, stems removed and diced, leaves cut into ribbons
2 tablespoons salt, plus more to taste
1/2 teaspoon brown sugar, plus more to taste
1 tablespoon cracked black peper
1 teaspoon hot sauce
2 cups blackeye pea broth
2 cups vegetable stock

For Serving:

Finely-grated parmesan
Extra hot sauce
Reserved slab bacon, chopped and cooked
Cornbread

Directions:

Make Blackeye Peas:

Place rinsed blackeye peas in a large bowl, cover with water (by at least 2 inches), stir in 1/2 teaspoon of salt and soak overnight in refrigerator.
The next day, add blackeye peas (plus their soaking liquid) to a medium-sized pot, adding extra water if necessary to ensure they are covered by at least an inch of water. Boil for 10 minutes.
Reduce heat, add oregano and ½ teaspoon salt, cover and simmer for 1 hour, adding hot water if needed to keep peas submerged.
After 1 hour, check to see if blackeye peas are tender and cooked through. If not, continue to cook in 5 minute increments, keeping a close eye.
Remove blackeye peas from heat. Strain through a colander, catching broth in a large bowl. You should have about 2 cups of blackeye pea broth. Set peas and broth aside.

Make Potlikker Greens:

In a large dutch oven or heavy-bottomed pot over medium heat, cook slab bacon until fat is rendering and bacon itself is browned, about 8 minutes. Remove bacon and set aside to use as garnish.
Add onion, shallots and garlic to the pot, cooking until the onion becomes translucent, about 5 minutes.
Add vinegars, hot sauce, salt, pepper and brown sugar, stirring until completely combined. Reduce to a simmer, then add blackeye broth and vegetable stock. (If you don’t quite have 2 cups of blackeye pea broth, add extra vegetable stock. If you have more than 2 cups of blackeye pea broth, reduce vegetable stock.)
Add greens to broth, gently stir, and cover the pot. Depending on the size of your cooking vessel, you might need to work in batches, allowing greens to cook down before adding more raw greens.
Cook for at least 50 minutes and up to 1½ hours, stirring occasionally.

Assemble:

Remove greens from heat and stir in the blackeye peas in amounts desired.
Serve warm, ladled into individual serving bowls and topped with reserved slab bacon, Parmesan cheese and extra hot sauce, if desired.
Serve hot, buttered cornbread on the side for dunking or crumbled on top.

The dish can be kept refrigerated for up to 3-5 days. The flavors will continue to marry, so it makes for great leftovers!

The post Potlikker Greens with Blackeye Peas first appeared on Camellia Brand.

Bourbon-Bacon Field Peas with Collards

Amanda Ladner — Tue, 04 Aug 2020 22:52:21 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas, rinsed and sorted
1 pound thick-cut bacon, chopped
1 large onion, chopped, about 1 1/2 cups
4 cloves garlic, minced
1 bay leaf
7 cups water
1 small bunch collard greens, stems removed, sliced, about 4 cups
¼ cup bourbon
1 teaspoon kosher salt
½ teaspoon ground black pepper
Crushed red pepper, for garnish
Fried chicken, for serving

Directions:

In a large Dutch oven, cook bacon over medium heat until crisp, about 20 minutes. Remove bacon using a slotted spoon and let drain on paper towels, reserving 4 tablespoons drippings in pan.
Add onion to drippings. Cook over medium heat, stirring frequently, until onion is tender and lightly browned, about 8 minutes. Add garlic; cook 1 minute more. Stir in field peas, bay leaf, water and bacon. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook, stirring occasionally, about 1 hour.
Stir in collard greens, bourbon, salt and pepper. Continue to cook, covered, stirring occasionally, until peas and collards are very tender, about 45 minutes more. Remove bay leaf.
Sprinkle with crushed red pepper and serve with fried chicken.

The post Bourbon-Bacon Field Peas with Collards first appeared on Camellia Brand.

Potato Salad with Chickpea Aquafaba Mayo

Amanda Ladner — Mon, 20 Jul 2020 13:15:16 +0000

Ingredients:

Aquafaba Mayonnaise:

3 tablespoons Traditional Chickpea (Garbanzo) Aquafaba or Any Bean Aquafaba (use a light-colored bean)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon black pepper
1/3 teaspoon sea salt
1 cup safflower oil

Potato Salad:

3/4 pound (about 5 or 6) small red potatoes
1 tablespoon rice wine vinegar (seasoned)
1/2 cup chickpea (garbanzo) aquafaba mayonnaise
3 tablespoons whole grain mustard
1/2 cup finely diced scallions or scapes
1/4 cup diced basil
1 hard-boiled egg , peeled and rough chopped (optional)
1 teaspoon Hungarian paprika, for garnish

Directions:

Make Aquafaba Mayonnaise:

Combine aquafaba, mustard, vinegar, pepper and salt in a small mason jar (or the jar that often comes with an immersion blender).
Add oil on top and allow to sit and separate for at least 2 minutes.
Using an immersion blender placed all the way down toward the bottom of the jar, blend for 25 seconds, or until you see the mayonnaise beginning to fluff up and form.
Slowly raise the immersion blender to the top of the jar until the mixture is consistent (like mayonnaise).
Turn off the immersion blender before removing it from the jar.

Make Potato Salad:

Clean and trim potatoes, keeping skins but removing any eyes. In a medium pot, place potatoes, cover with water, salt the water liberally and bring to a boil. Cook until fork-tender, about 15 minutes.
Remove potatoes from water and set aside to cool; drizzle them with vinegar.
Chop cooled potatoes into ¼-inch pieces.
Place potatoes, aquafaba mayo, mustard, scallions and basil in a medium bowl and mix until combined. Fold in chopped egg, if desired.
Garnish with paprika and serve immediately. (Potato salad can be covered and stored in refrigerator for up to 3 days.)

The post Potato Salad with Chickpea Aquafaba Mayo first appeared on Camellia Brand.

Simple Slow Cooker Blackeye Peas

Aimee Bussells — Sun, 10 May 2020 17:02:29 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
1 onion, diced
3 cloves garlic, minced
1 ham hock or a ½ pound diced ham
6 cups water or chicken broth
Salt, pepper and hot sauce to taste

Directions:

Rinse and sort peas.
Add peas, onion, garlic, ham hock or diced ham, and water or broth to slow cooker. Stir well and cover.
Cook on low for 5-6 hours or until peas are desired tenderness.
Season to taste.

The post Simple Slow Cooker Blackeye Peas first appeared on Camellia Brand.

Mosquito Supper Club Shrimp Jambalaya

user-submission — Wed, 22 Apr 2020 15:46:36 +0000

Ingredients:

½ cup canola oil
2½ pounds yellow onions, finely diced
1/3 cup finely diced celery
1/2 cup finely diced green bell pepper
3 bay leaves
2 pounds peeled and deveined medium shrimp
1 tablespoon kosher salt
1/4 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 tablespoon hot sauce (preferably Original Louisiana Hot Sauce)
4 cups medium-grain white rice
5 cups unsalted chicken stock (or unsalted shrimp stock or water)
1/4 cup finely chopped fresh flat-leaf parsley, for garnish
1/4 cup finely chopped green onions, for garnish

Directions:

Warm a heavy-bottomed 12-quart Dutch oven over medium heat for 3 minutes, then add oil and heat for 1 minute.
Add onions to pot and stir, stir, stir. This starts the very long process of browning the onions. Cook onions for 1 hour to 1 hour 30 minutes, depending on how hot your stove runs, watching them very closely and stirring every 2 minutes. If the onions start to stick too much, add a little bit of water or stock to loosen them, then stir to incorporate the browner onions and scrape up any stuck-on bits from the bottom of the pot. Stir, stir, stir. If you’re worried about burning, lower the heat. You really don’t want to walk away from the pot at any point. This is your time with your onions. All the other steps will be easy. Stir, stir, stir until the onions are deeply caramelized and resemble dark chocolate in color.
Place shrimp in a large bowl and season with salt, black pepper, cayenne and hot sauce. Set aside to marinate at room temperature.
Add celery, bell pepper and bay leaves to the pot and stir. Cover, reduce the heat to low, and cook for 15 minutes, stirring every 5 minutes.
Add rice to the pot and stir to combine with vegetables. Raise heat to medium and cook, uncovered, letting the flavors mingle and marry, for 5 minutes. Add shrimp and stir to incorporate them.
Add stock to the pot and bring to a boil, then reduce heat to low and simmer until the liquid has almost completely evaporated or looks like little puddles of water, 8 to 10 minutes. When you’re at the point of puddling – this is a judgment call based on temperature, pot size, and your stove – put the lid on the pot and reduce the heat to its lowest setting. (From here, the cooking time is going to be 45 minutes total, and you can’t remove the lid the entire time. This is a tough, long 45 minutes. But trust yourself. You’ll want to peek, but don’t.)
Set a timer for 20 minutes, keep the pot covered, and allow rice to cook. When timer goes off, turn off heat and let the jambalaya sit, covered, for another 25 minutes before you lift the lid. (You might want to make a note and place it near the stove: “Please do not lift the lid off the pot.” This lets everyone in your home know you did not stir onions for over an hour just to have someone uncover the pot and ruin your dish.)
After the 20 minutes of cooking and 25 minutes of sitting, uncover the pot and stir the jambalaya. (There may be a little burnt rice on the bottom – this is called the “grat” or “gratin.” It’s some folks’ favorite part of the jambalaya.)
Serve jambalaya garnished with parsley and green onions, with white beans alongside.

Chef’s Notes:

Bay leaves are seasoning and not meant to be eaten, but it makes for a beautiful, rustic presentation to leave them in the jambalaya; if you find a bay leaf in your plate of jambalaya, just set it on the side of your plate.
If you like, you can add meat to a jambalaya: salt pork, smoked sausage, or andouille. You can make jambalaya with oysters and crabmeat and crawfish. You can make a duck confit jambalaya; you can save leftover chicken and make a chicken-and-sausage jambalaya. Use this recipe as a base to create your own.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

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Mosquito Supper Club White Beans

Heather Hampton — Wed, 15 Apr 2020 22:38:41 +0000

Ingredients:

2 tablespoons canola oil
1/2 pound salt pork, diced small
1 large onion, diced
1 celery stalk, diced
1 bay leaf
1 (1-pound) package Camellia Brand Navy Beans
3 1/2 quarts water
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
Cooked rice
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
2 tablespoons finely chopped green onion, for garnish

Directions:

Warm a heavy-bottomed 12-quart pot over medium heat for 2 minutes, then add oil and heat for 30 seconds.
Add salt pork and cook, turning as needed to brown all sides, about 12 minutes.
Add onion, celery and bay leaf; stir to combine.
Add beans and water; cover and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook, uncovered, stirring often, until most of the water has boiled off or been absorbed and the beans are tender, 50-60 minutes. (As the beans cool, they will absorb more liquid, so having some liquid left over is fine; you don’t want dry beans.)
Mash some of the beans against the inside of the pot and stir them into the liquid.
Season with salt, black pepper and cayenne.
Serve beans over rice, garnished with parsley and green onion.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

The post Mosquito Supper Club White Beans first appeared on Camellia Brand.

Pantry Red Beans & Rice

Julie Koppman — Thu, 26 Mar 2020 21:12:20 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon onion powder or dried minced onion
3 teaspoons garlic powder or dried minced garlic
2 bay leaves
2 teaspoons dried thyme
6 cups chicken broth, or 6 cups boiling water blended with 6 bouillon cubes
1 tablespoon smoked paprika
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
1-3 tablespoons oil
Hot cooked rice

Directions:

Rinse and sort beans.
Add first 7 ingredients to the Instant Pot, and stir well. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid.
Add oil, stir well, and mash some beans against the side of the pot. This will help make the beans creamy.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.
* If there’s too much liquid left in the pot after cooking, turn on Sauté mode and simmer for a few minutes so that excess liquid evaporates.

The post Pantry Red Beans & Rice first appeared on Camellia Brand.

Bedazzled Lady Cream Peas

user-submission — Sat, 14 Mar 2020 10:34:55 +0000

Ingredients:

2 cups Camellia Lady Cream Peas or Camellia Blackeye Peas
2 handfuls sunflower sprouts
1/2 cup feta cheese, crumbled
½ cup green onions, chopped
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh dill leaves, chopped
1/4 cup fresh pomegranate seeds
3 tablespoons lemon juice, freshly squeezed
3 tablespoons red wine vinegar
1 teaspoon honey, preferably raw
1 pinch kosher salt
1 pinch crushed red pepper

Directions:

Rinse dried peas, then add peas and fresh water (enough to cover peas by 2 inches) to a large pot.
Bring to a boil over medium-high heat, then lower to a simmer and let cook for an hour, checking from time to time to make sure that peas do not stick to the bottom of the pot. Add water if needed to ensure that there is always enough water in the pot to cover the peas. After the hour, and when the peas are still firm but can be easily smashed with a fork, drain in a colander and rinse gently with cold water to keep from cooking further. Set peas aside to drain and cool completely, about 15 minutes.
Place cooled peas in a large salad bowl and add sprouts, feta, green onions, parsley, mint and dill.
In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, salt and crushed red pepper until slightly creamy. Pour over salad and toss gently.
Sprinkle pomegranate seeds on salad and serve.

Nicole Aandahl of cleansoulkitchen.com is a Virginia-based food writer and blogger who loves her garden and global soul food. Nicole participates in ‘Chef at Market’ events with Fresh Farm Markets in the DC-area and teaches private cooking classes on everything from making biscuits to gumbo.

The post Bedazzled Lady Cream Peas first appeared on Camellia Brand.

Crowder Peas with Smoked Pork Sausage & Green Onions

user-submission — Thu, 27 Feb 2020 19:32:09 +0000

Ingredients:

1 pound smoked pork sausage, chopped
1 clove garlic, chopped
3 stalks celery, chopped
2 jalapeño peppers, chopped
1 pound Camellia Brand Crowder Peas, washed and sorted
3 quarts pork bone broth or stock
1 bunch green onions, chopped
Salt and pepper to taste
Hot cooked rice

Directions:

In large kettle on medium heat, brown sausage; set aside and drain excess grease
Add garlic, celery and chile peppers and sauté until fragrant and soft
Add pork stock and Crowder Peas
Bring to boil
Reduce to simmer and cook one hour
Add chopped green onions and continue simmering until peas are tender
Season with salt and pepper to taste
Serve with hot cooked rice

Cooking notes
• Buy the best pork sausage you can lay your hands on, splurge a little
• Camellia is the finest pea on the market
• How to make pork stock
• Add a little cayenne powder if you want to ratchet up the heat a little
• Don’t like brown crowders? Use a favored bean; this recipe would translate well to a variety of beans

This recipe hails from R.L. Reeves, Jr., a Texas photographer and writer who is living and documenting life in the 9th Ward of New Orleans. His recipe and cooking notes are from his food and culture blog, scrumptiouschef.com

The post Crowder Peas with Smoked Pork Sausage & Green Onions first appeared on Camellia Brand.

Soup Beans

Aimee Bussells — Wed, 01 Jan 2020 18:11:29 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
5 slices bacon, roughly chopped
1 small yellow onion
½ cup chopped carrot
½ cup chopped celery
5 cloves garlic, minced
8-10 cups water or broth
1 bay leaf
Hot sauce to taste
Salt to taste
Pepper to taste

Directions:

Rinse and sort beans.
In a large heavy pot, cook bacon over medium heat until crispy. Remove bacon to a paper-towel lined plate.
To bacon drippings in pot, add onion, carrot and celery. Stir and cook about 5 minutes, till vegetables are soft. Add garlic, and cook another 1 minute.
Add beans, water or broth, and bay leaf to pot. Bring to a boil then reduce heat and simmer, partially covering the pot for 2 hours, or until beans are soft. Add more water or broth as needed.
When beans are tender, remove bay leaf. Add hot sauce, salt and pepper to taste.
Serve topped with crumbled bacon.

The post Soup Beans first appeared on Camellia Brand.

Simple Southern Lima Beans

Aimee Bussells — Tue, 10 Dec 2019 18:04:40 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
5 slices bacon, roughly chopped
1 large onion, chopped
1 ham hock or ½ pound seasoning meat, optional
8-10 cups water or chicken broth
Salt and pepper to taste

Directions:

Rinse and sort large lima beans.
In a large Dutch oven over medium heat, cook bacon until crisp.
Add chopped onion to bacon grease in the pot, and cook until soft, about 5 minutes.
Add the beans, ham hock or seasoning meat, and enough water or broth to cover the beans.
Bring to a boil, and then reduce heat and simmer for 2-3 hours, stirring occasionally, until beans are tender. Keep beans covered while cooking, by adding more liquid as necessary.
If using ham hock, remove from pot. If desired, chop or shred ham, discarding skin, bones and cartilage, and stir ham back into beans.
Season to taste and serve hot.

The post Simple Southern Lima Beans first appeared on Camellia Brand.

Caribbean Style Small Red Beans & Rice

Heather Hampton — Tue, 05 Nov 2019 22:00:36 +0000

Ingredients:

1 (1-pound) package Camellia Brand Small Red Beans
1 tablespoon coconut oil (or vegetable oil)
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeño pepper, seeded and diced
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 teaspoons smoked paprika
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 cup chopped cilantro
1 large bell pepper, chopped
2-3 medium potatoes, cut into bite-size chunks, about 2 cups
Hot sauce, to taste
Salt, to taste
3-4 cups hot cooked rice
Chopped cilantro, for garnish

Directions:

Rinse and sort beans; soak if desired (soaking Small Red Beans is optional).
In a Dutch oven or soup pot, heat oil and add onion, garlic, and jalapeño; cook and stir over medium heat until onion is soft and translucent, about 5 minutes.
Increase to high heat, add broth and beans and bring to a boil for 10 minutes.
Reduce heat and simmer, stirring occasionally, for 1 hour or until beans are tender. Add water or broth if needed to keep beans covered while cooking.
Add remaining ingredients and continue simmering on low heat, stirring occasionally, until potatoes are tender, about 20-30 minutes. For extra creamy beans, smash a few spoonfuls of beans against the inside of the pot.
Season to taste with hot sauce and salt.
Serve with hot cooked rice; garnish with chopped cilantro.

The post Caribbean Style Small Red Beans & Rice first appeared on Camellia Brand.

Grilled Corn, Shrimp and Pink Bean Salad

user-submission — Sat, 08 Jun 2019 21:18:17 +0000

Ingredients:

Shrimp

2 pounds large wild-caught shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic, minced
1/4 cup vegetable oil

Vinaigrette

1/2 cup fresh lime juice, about 6 limes
2 teaspoons ground cumin
1 teaspoon mild chili powder
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoons fresh ground pepper
1/4 cup extra virgin olive oil
1 tablespoon local honey, optional

Salad

6 ears of corn, husks and silks removed
2 tablespoons vegetable oil, for brushing the corn
2 cups Camellia Brand Pink Beans, cooked and chilled
2 cups grape tomatoes, cut in half
1 small red onion, sliced thing, about 1/2 cup
1/4 cup fresh cilantro leaves
1/4 cup flat-leaf parsley leaves

Directions:

Heat grill to 400° F.
In a small bowl, combine the shrimp, salt, pepper, garlic and vegetable oil; set aside.
In another small bowl, whisk together the lime juice, ground cumin, chili powder, paprika, salt and pepper. Pour in the olive oil in a slow, steady stream, whisking constantly. Adjust vinaigrette to taste and set aside.
Brush the ears of corn with vegetable oil. Place on the grill and cook until lightly charred, about 10 minutes. (Turn the corn often for even cooking.) Remove corn from the grill and allow to cool.
Place the shrimp on the hot grill. Cook until the shrimp are bright pink, about 3 minutes each side. Remove from the grill, loosely cover with aluminum foil and set aside.
Stand one ear of corn in a shallow bowl. Firmly holding the ear of corn at the top of the cobb, carefully cut down the corn cob with a sharp knife to remove the corn kernels. Repeat with remaining ears of corn.
Stir the beans, tomatoes, onion, cilantro and parsley into the bowl of corn and drizzle with the vinaigrette. Toss to evenly coat the vegetables.
Add salt and pepper to taste.
Transfer the corn salad to a serving platter and top with the grilled shrimp. Serve chilled or at room temperature.

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and Georgia Grown Executive Chef for the Georgia Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

The post Grilled Corn, Shrimp and Pink Bean Salad first appeared on Camellia Brand.

Instant Pot Refried Beans

Aimee Bussells — Mon, 01 Apr 2019 21:04:28 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
1 tablespoon olive oil
1 yellow onion, roughly chopped
1/2 jalapeño, seeded and chopped
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
6 cups water or no-sodium broth
Salt, pepper, and ground cumin to taste
Shredded Mexican-blend cheese (optional)

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add onion and jalapeño, and sauté for 1-2 minutes. Add garlic and sauté for 1 minute.
Add the beans, cumin, and water or broth to the Instant Pot. Stir well. Twist to lock the lid, and turn the valve to sealing.
Use Manual mode to cook at high pressure for 45 minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid and stir well. Add salt, pepper and additional cumin to taste.
Strain beans and reserve excess liquid. Mash or process the beans, adding the reserved liquid as needed to attain desired consistency.
Serve hot, topped with cheese.

Tips:

If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

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

Nellie Sullivan Knew How To Cook Northern Beans

user-submission — Sat, 02 Mar 2019 19:43:09 +0000

Ingredients:

2 (1 pound) packages Camellia Great Northern Beans
1 ham hock, a big one with plenty meat attached
Salt
Pepper
Water; If you have access to well water from out in the country you’re a step ahead of the game

Directions:

Sort through and wash your beans
Place in big kettle or crockpot with plenty water and ham hock
Bring to boil
Cook at boil for 1 hour
Remove hock bone from cook pot, pull meat off bone, reserve, return bone to kettle
Reduce heat and simmer until extremely tender
Add reserved meat to beans
They must be “cooked down” which is to say cooked until they are beyond soft. The beans and ham coalescing until they are virtually indistinguishable from one another. This is the one bean dish I make that receives this treatment. It’s important.
Adjust flavors with salt and pepper

This dish needs to be served with a skillet of white meal cornbread hot from the oven. Please be observant of Mrs Sullivan’s tradition and put lots of cow’s butter on your hunk of corn bread and wash the whole affair down with a big glass of ice cold cow’s milk.

The post Nellie Sullivan Knew How To Cook Northern Beans first appeared on Camellia Brand.

Hayward Family’s Blackeye Peas

Aimee Bussells — Wed, 27 Feb 2019 19:29:55 +0000

Ingredients:

1/2 pound slab salt pork, thickly sliced, then cut in 2-inch pieces
1 large onion, chopped
1 large bell pepper, cut into medium diced pieces
1 pound Camellia Black Eye Peas (soaked if desired)
6 to 8 cups water or chicken broth
1 coin (optional; must be washed well)
Salt and pepper to taste
1 tablespoon fresh chopped thyme leaves
1 pinch sage
1 clove garlic, minced
Pepper Sauce to taste

Directions:

In a large soup kettle over medium-high heat, fry salt pork until golden brown and fat has rendered, about 5 minutes.
Add onions and pepper and sauté until tender, about 5 minutes.
Add peas, chicken broth, and coin.
Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour.
When peas have fully softened, season generously with salt and pepper and stir in thyme, sage and garlic. Continue to simmer to blend flavors, a couple of minutes longer. Season to taste with pepper sauce, if desired.

The post Hayward Family’s Blackeye Peas first appeared on Camellia Brand.

Lima Beans Song (Curried Lima Beans)

user-submission — Fri, 15 Feb 2019 22:09:36 +0000

Ingredients:

1/2 cup Camellia Baby Lima Beans, dry
4 cups water, for soaking
4 cups water, for cooking
2 medium onions, diced small
10 cherry tomatoes, whole
1 tbsp cooking oil (coconut oil recommended)
1/2 tsp chilli powder
1/4 tsp turmeric powder
4-5 coriander leaves (cilantro), for garnishing

Directions:

Soak Lima beans in 2 cups water for Atleast 4-5 hours or overnight. Then drain the water, add fresh water about 1.5 cups and cook in pressure cooker with until tender. Generally about 15 minutes on medium heat or until you hear 1 whistle. Make sure you don’t overcook the beans as the dish will turn into a mushy paste.Do not open the pressure cooker until the pressure has completely been released. Keep aside.

Heat oil in a frying pan/ wok on medium heat. Add the chopped onions, sauté until they turn almost golden brown. Add the tomatoes and sauté until the tomatoes begin to wilt. Now add turmeric powder and Chilli powder and sauté for 30 seconds. Now add the cooked navy beans( without the water) and mix well. Add the water left behind from cooking the beans as needed based on your desired consistency of the dish. Add salt, mix well. Simmer until it comes to a gentle boil. Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.

Suchitra Kamath is a blogger and 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 Lima Beans Song (Curried Lima Beans) first appeared on Camellia Brand.

Chef Jenn’s Blackeye Pea Fritters

user-submission — Tue, 15 Jan 2019 19:24:56 +0000

Ingredients:

FRITTERS

2 tablespoons olive oil
4 ounces andouille sausage, finely diced
1/4 cup minced onion
2 tablespoons minced garlic, about 4 cloves
1 teaspoon fresh thyme leaf
3/4 cup short-grain rice
2 – 2 1/2 cups chicken broth
3/4 cup Camellia Brand Blackeye Peas
2 tablespoons shredded sharp cheddar cheese
1 tablespoon unsalted butter
1 tablespoon Moulin Rouge Sassy Seasoning Salt

BREADING

Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon Moulin Rouge Sassy Seasoning Salt
3 large eggs, beaten
2 tablespoons water
2 cups panko breadcrumbs

GARNISH

1 teaspoon coarse-grain salt
2 – 3 tablespoons chopped herbs, like thyme, parsley or basil

Directions:

Heat olive oil in a large saucepan over medium heat.
Add sausage and cook until sausage has started to brown, about 5 minutes.
Add onion, garlic and thyme and cook an additional 5 minutes or until vegetables are softened.
Stir in rice and cook until the grains turn translucent, about 2 minutes. Add chicken stock a half-cup at a time and cook, stirring frequently, until liquid is absorbed and rice is cooked through but still firm (al dente), about 20 to 25 minutes.
Stir in the Blackeye Peas, cheese, butter and Moulin Rouge Sassy Seasoning Salt.
Spread the Blackeye Pea mixture out onto a baking sheet and refrigerate until completely chilled; about 2 hours.
Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 350°F over medium-high heat.
Line a large platter with paper towels and set aside.
While oil is heating, pour flour into a shallow baking dish and season with Moulin Rouge Sassy Seasoning Salt. In a second shallow baking dish, whisk together eggs and water.
Pour bread crumbs into a third shallow baking dish.
Form the cold Blackeye Pea mixture into golf-ball sized balls.
Roll each ball in the seasoned flour, then roll in the egg wash.
Shake off any excess egg and roll in the breadcrumbs.
Repeat until all of the mixture has been breaded.
Place the balls in the vegetable oil to fry in batches of 5 or 6, until golden brown, about 5 minutes.
Remove from the oil and drain on the paper-towel–lined platter.
Repeat until they are all fried.
Sprinkle with coarse grain salt and chopped herbs and serve piping hot.
Enjoy!

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

The post Chef Jenn’s Blackeye Pea Fritters first appeared on Camellia Brand.

NYE Black Eyed Peas

Lais Cheva — Tue, 08 Jan 2019 03:41:27 +0000

Ingredients:

1 lb. Camellia Blackeye Peas
2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, peeled & crushed
4 ea bay leaves
1/2 tsp thyme, dried
1 tsp sage, dried and rubbed
1 tsp black pepper, ground fine
1/2 tsp cumin, ground
1/2 tsp granulated garlic
1/2 tsp basil leaves, dried
1 tsp smoked paprika
1 tsp oregano, dried
1 lb. ham, diced
2 tbsp Kosher salt

Directions:

Heat the olive oil in a 6 qt. pot over medium heat.
Add the onions and garlic and sweat until they smell sweet and look translucent.
Add the bay leaves and other seasonings along with the ham. Toast well for 2 minutes.
Add the black eyed peas and water – bring to a boil for 5 minutes.
Lower the heat and simmer for 1 hour.
Serve hot over white rice!

Chef Ryan Shepherd, Executive Chef of LH Hayward & Co., is a seasonings expert and culinary educator. He is formerly the executive chef of research and development at Chef Paul Prudhomme’s Magic Seasoning Blends in New Orleans and enjoys making food taste good.

The post NYE Black Eyed Peas first appeared on Camellia Brand.

Lady Cream Peas With Chisesi Ham

user-submission — Wed, 02 Jan 2019 17:44:35 +0000

Ingredients:

1 (1 pound) package Camellia Brand Lady Cream Peas
1 pound Chisesi® Ham, chopped
3 quarts stock
Salt and pepper to taste

Directions:

Bring stock to boil with peas and ham
Reduce to simmer
Cook for one hour or until peas are tender
Season to taste

If you can’t find Chisesi Ham, substitute any good brand “city” ham
We used chicken stock in this recipe but you may use pork stock or even vegetable stock
This dish can be served over rice pilaf

The post Lady Cream Peas With Chisesi Ham first appeared on Camellia Brand.

Sourdough Stuffing with White Beans

user-submission — Wed, 28 Nov 2018 22:40:16 +0000

Ingredients:

1 loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
1 1/2 pounds breakfast sausage, (maple or sage flavored)
4 celery stalks, diced
1/2 yellow onion, diced
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/2 cup pecans, chopped
1/4 cup dried cranberries
1/4 cup dried apricots
1 1/2 cups cooked Camellia Brand Great Northern Beans
3 cups chicken broth
3 large eggs
1/2 cup salted butter, melted
Salt and pepper
Olive oil

Directions:

Preheat oven to 350°.
Place bread cubes on a rimmed baking sheet. Drizzle with a little olive oil, kosher salt, and black pepper, and toss to coat. Toast on the top rack of the oven for 10-15 minutes, until hardened and slightly golden brown. Set aside.
Increase oven temperature to 400°.
Add a drizzle of olive oil to a large skillet over medium heat. Add sausage, celery, and onion to skillet. Sauté until sausage is thoroughly cooked and vegetables have softened. Season with salt and pepper. Add chopped thyme and rosemary, and cook until fragrant, about 3-4 minutes. Remove from heat and set aside.
In a large bowl, gently fold together toasted bread, sausage mixture, pecans, dried fruit, and beans. Generously season all with salt and pepper.
In a separate bowl, whisk together broth and eggs. Pour one cup of liquid mixture over the stuffing mixture at a time, tossing after each addition. The bread cubes should be moist, not wet. Pour melted butter over all, and toss to coat.
Spray a large casserole dish with olive oil, or rub with butter. Add stuffing mixture to dish, cover with aluminum foil, and bake for 30 minutes.
Remove foil and continue to bake for an additional 15-20 minutes, uncovered.

The post Sourdough Stuffing with White Beans first appeared on Camellia Brand.

Refried Red Beans

user-submission — Wed, 19 Sep 2018 13:19:00 +0000

Ingredients:

1 teaspoon canola oil (or avocado, grapeseed, or vegetable oil)
2 teaspoons finely chopped white onion
1/2 teaspoon ground cumin
3/4 cup cooked Red Beans for 2
2 tablespoons water
Freshly ground black pepper, to taste
Kosher salt, to taste
1/4 tablespoon lime juice

Directions:

In a small saucepan over medium heat, heat oil. Add onions, stirring occasionally, until softened, about 3 to 6 minutes. Add cumin and cook, stirring constantly, until fragrant, about 30 seconds.
Add cooked beans and water to saucepan. Stir, cover, and cook over medium heat for 5 minutes. Reduce heat to low.
Use a potato masher or the back of a fork to mash about half of the beans. Continue to cook, uncovered, stirring often, for 2 to 3 more minutes or until thickened.
Remove saucepan from heat and stir in pepper and lime juice. Adjust seasonings to taste, adding more salt, pepper, and lime juice if desired. If beans are dry, add small splash (½ teaspoon) of water and stir to combine.
Cover until ready to serve.

The post Refried Red Beans first appeared on Camellia Brand.

Cannellini Bean Muffaletta Salad

user-submission — Tue, 17 Jul 2018 22:24:27 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans (or substitute Great Northern Beans)
1 (32 ounce) jar Italian Olive Salad
¼ pound Genoa salami, thinly sliced
¼ pound coppa or prosciutto, thinly sliced
¼ pound Mortadella, thinly sliced
1 cup Provolone cheese, diced

Directions:

Cook cannellini beans until just tender.
Drain, rinse and reserve.
Mix all ingredients together and refrigerate for at least an hour before serving.
Store, covered well, in the refrigerator for up to 5 days.

The post Cannellini Bean Muffaletta Salad first appeared on Camellia Brand.

Pinto Bean Calas (Rice Fritters)

user-submission — Tue, 17 Jul 2018 22:23:43 +0000

Ingredients:

2 cups cooked rice
¼ cup cooked Camellia Brand Pinto Beans
4 green onions, thinly sliced
2 tablespoons cilantro, chopped
¼ teaspoon cumin
¼ teaspoon salt
½ cup flour
2 teaspoons baking powder
2 eggs
2 teaspoons hot sauce
2 quarts in a 5 quart potoil for deep frying

Directions:

Mix together rice, pintos, green onions, and cilantro.
Mix together all dry ingredients.
Combine the rice mixture with the dry ingredients, mixing well.
Add 2 eggs and hot sauce and mix until you have a thick batter.
Using two spoons, form Calas into oval shapes and drop into the hot oil.
Brown on both sides then drain thoroughly.
Serve with a dipping sauce if desired.

The post Pinto Bean Calas (Rice Fritters) first appeared on Camellia Brand.

Alon Shaya’s Classic Hummus Ful

user-submission — Mon, 09 Jul 2018 20:29:01 +0000

Ingredients:

Hummus

3 quarts water, divided
3 teaspoons baking soda, divided
1 ½ cups Camellia Brand Garbanzo Beans
7 cloves garlic, lightly crushed
¼ cup raw tahini
2 tablespoons lemon juice
1 ½ teaspoons kosher salt
½ teaspoon cumin
5 tablespoons extra-virgin olive oil, divided
3 tablespoons canola oil
2 tablespoons hot water
¾ cup Prepared Tahini (recipe below), optional
¼ cup lightly packed fresh parsley leaves, chopped
½ teaspoon Aleppo pepper

Ful

1 pound Dried Fava Beans
⅓ cup extra virgin olive oil plus more for garnish
1 large onion, diced
2 cloves garlic, peeled and roughly chopped
2 serrano chili peppers, seeds removed and chopped fine
1 bunch cilantro, roughly chopped, plus more for garnish
1 bunch flat leaf parsley, stemmed and roughly chopped, plus more for garnish
2 teaspoons ground cumin
½ teaspoon ground coriander
1 teaspoon ground paprika
1 tablespoon kosher salt
4 tablespoons unsalted butter
4 eggs

Prepared Tahini

¼ cup lemon juice
2 cloves garlic, crushed
1 ½ cups raw tahini
1 teaspoon kosher salt
1 ¼ cups ice water, plus more as needed

Directions:

Hummus

In a large bowl, combine 1 ½ quarts water and ½ teaspoon baking soda; add the garbanzo beans and soak overnight.
Heat the oven to 400°F. Drain the garbanzo beans and toss with 2 teaspoons baking soda, then spread in a single layer on a rimmed baking sheet and roast until the beans have visibly dried, 10 minutes or so.
Move the garbanzo beans to a large sieve or colander; with cold water running over the garbanzo beans, start roughing them up with your hands to loosen the skins. You can grab a small handful and briskly run them between your palms or pinch them between your fingers (don’t worry about removing and discarding the skins yet). The more you do now, the more will come off during cooking, so take some time here. It’s good to be thorough—this is like giving them a deep tissue massage to loosen everything up.
Once again, combine 1 ½ quarts water with ½ teaspoon baking soda in your pot. Add the garbanzo beans and bring to a boil over high heat, then reduce the heat to medium. With a small sieve or slotted spoon, skim away the foam and loose skins from the top of the water and discard. It may be helpful for you to reserve the discarded skins in a bowl to track your progress; with enough persistence, you’re aiming to have about ¾ cup of skins alone.
Every couple of minutes during the cooking process, strain away the skins by plunging your sieve deep into the pot and giving a good stir, then using the sieve to catch the swirling skins like you would fish for minnows. It’s okay to beat them up a little against the side of the pot to speed this along. Repeat this process as much as you have the patience to do until the garbanzo beans are just becoming tender, 20 to 25 minutes.
When the garbanzo beans are still sort of “al dente,” give them one last skim to trap any skins, then add the garlic. Cook for another 25 to 30 minutes, until the beans are super-creamy. Drain and let sit in strainer for a few minutes so any extra moisture can evaporate.
Combine the garbanzo beans in a food processor with the tahini, lemon juice, salt, and cumin. Process for several minutes, until the mixture is incredibly smooth. With the machine still going, stream in the canola oil, hot water, and 2 tablespoons olive oil. Let it rip—there’s no way to over-process this stuff and you want it to be light as air.
Serve the hummus completely at room temperature. I like to spread it in a wide, shallow bowl, where I can smear it up the sides and show off the filling.Use the back of your spoon to make a well in the center, and fill it with prepared tahini and ful, if you’re using them. Drizzle the last 3 tablespoons olive oil and scatter the parsley and Aleppo on top.

Ful

In a large mixing bowl, cover the fava beans with water making sure there is 6 inches of water over the beans. Let sit overnight on the counter at room temperature to soak.
Drain the beans of the excess water. In a large sauce pot or dutch oven over medium heat, add the olive oil, onions, garlic and serrano chilies. Sauteé until translucent and soft.
Add the soaked beans and cover with water.
Bring to a boil then turn down to a low simmer. Let the beans cook slowly until soft and creamy. It will take about 3 hours. Keep adding water 1 cup at a time if they have soaked all the water up.
Once tender and creamy, add the cilantro, parsley, cumin, coriander, paprika and salt. Season to taste with more salt if you prefer.
Fold in butter and spoon the ful over the hummus.
In a separate pot, bring 1 quart of water to a simmer and place the 4 eggs in the pot.
Cook for 7-8 minutes then drain and peel.
Cut the eggs in half.
Garnish with more chopped herbs, olive oil and soft cooked egg.

Prepared Tahini

Combine the lemon juice and garlic in a non-reactive bowl; set it aside for 30 minutes to steep.
Meanwhile, whip the tahini with a stand mixer or electric mixer on high speed for about 10 minutes, until it’s glossy and light like cake batter. It’s nearly impossible to over-whip it, so feel free to spend a little time here.
Strain the lemon juice. Decrease the mixer’s speed to medium and add the juice and salt; the tahini will seize up at first, but don’t freak out! Keep whipping it at medium speed and it will incorporate.
When the tahini has a uniformly tacky, almost fudgy consistency, add the ice water, about ¼ cup at a time, and increase the speed to high. At first, the sauce may seize up again and look almost curdled, but keep adding the ice water, whipping well between each addition. It will smooth itself out and should look like a thick mousse. Every tahini is different; if, after you’ve added all the water, it’s still too thick, keep adding it by the tablespoon until it lightens up.
Prepared tahini will stay good for about 2 days in the fridge. If you’re making it in advance, let it warm up just slightly on the counter and whip in 1 to 2 tablespoons ice water to restore some of its lightness. Add to the well in the hummus.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Alon Shaya’s Classic Hummus Ful first appeared on Camellia Brand.

White Bean Antipasto Salad

user-submission — Fri, 01 Jun 2018 20:10:27 +0000

Ingredients:

3 cups cooked Camellia Brand Great Northern Beans
3 tablespoons red wine vinegar
1 teaspoon salt
½ cup chopped carrots (1 large, peeled)
1 cup chopped plum tomatoes (2 large)
½ cup chopped yellow bell pepper (about ½ large)
½ cup chopped celery (1 to 2 ribs)
1 cup leafy green herbs, such as ½ cup chopped basil and ½ cup chopped fresh parsley
1/3 cup extra-virgin olive oil
½ teaspoon freshly ground black pepper
½ teaspoon dried Italian seasoning mix

Directions:

1. Put beans in a large bowl. Sprinkle with vinegar and salt. Mix lightly.

2. Put carrots in a small bowl with a tablespoon of water. Cook 3 minutes on HIGH in the microwave as you chop remaining vegetables. Drain. Add to bowl with beans.

3. Add tomatoes, bell pepper, celery, herbs, oil, black pepper and Italian seasoning. Toss lightly, so the beans don’t smash. Taste and adjust seasoning, if needed.

4. Refrigerate at least 1 hour for flavors to develop.

5. Served chilled or at room temperature. Cover and refrigerate leftovers. Keeps up to 1 week.

Judy Walker was NOLA.com | The Times-Picayune’s food editor for 11 years, and continues to be a contributing columnist. She and Marcelle Bienvenu edited Cooking Up A Storm, a cookbook that celebrates New Orleans’s rebirth after Hurricane Katrina and its citizens’ determination to preserve and safeguard their culinary legacy.

The post White Bean Antipasto Salad first appeared on Camellia Brand.

The Best Baked Beans

user-submission — Fri, 01 Jun 2018 20:02:53 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Great Northern Beans
½ lb. sliced bacon, cut in 1-inch pieces
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 (32 oz.) box, chicken stock
4 cloves garlic, chopped
4 tablespoons brown sugar
¼ cup molasses
2 tablespoons yellow mustard
4 tablespoons apple cider vinegar
¼ cup ketchup
½ teaspoon hot sauce
Salt and pepper to taste

Directions:

1. Soak the white beans overnight. Drain and reserve.

2. In a large, heavy, oven-proof pot, sauté bacon until cooked, not crispy. Add the onion, celery and bell pepper, and sauté together until seasoning vegetables are translucent.

3. Add beans, chicken stock and garlic. Bring all to a boil, then reduce to a simmer. Cover the pot and cook for 1 hour, stirring periodically and adding water if beans begin to dry out.

4. Stir in remainder of ingredients. Pre-heat oven to 300 degrees.

5. Bake the covered pot for 3 hours.

6. Finish on the stovetop to reduce liquid, if necessary. Adjust for salt and pepper and serve.

Poppy Tooker is a native New Orleanian who has spent her life immersed in the vibrant colors and flavors of her state. She’s a cultural ambassador, culinary activist, radio & TV host, author, and cooking instructor. Keep up with her Louisiana Eats! radio show, podcasts and more at www.poppytooker.com.

The post The Best Baked Beans first appeared on Camellia Brand.

Stewed Tomatoes, Corn & Peas

user-submission — Fri, 01 Jun 2018 19:46:33 +0000

Ingredients:

2 tablespoons olive oil
1 large onion, diced
3 large cloves garlic, minced
1 ½ pounds tomatoes, diced (about 3 cups)
1 (1-lb.) bag Camellia Brand Crowder Peas
5 cups vegetable stock or broth, plus more if needed
2 cups fresh corn kernels
Salt and freshly ground pepper, to taste

Directions:

1. Rinse and soak peas overnight.

2. Heat the olive oil in a medium stockpot over medium-low heat. Add the onion, garlic, and diced tomatoes, and cook for 15 minutes, stirring occasionally, until the onions are soft and any liquid from the tomatoes has cooked off.

3. Add the peas and stock to the tomato mixture and cook, covered, for 25-35 minutes, or until the peas are tender. Add additional stock as needed.

4. Remove the lid, add corn kernels, and season with salt and pepper to taste.

5. Serve warm.

Adapted from Dinner Deja Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2017).

The post Stewed Tomatoes, Corn & Peas first appeared on Camellia Brand.

Succotash with Tarragon and Crème Fraiche

user-submission — Fri, 01 Jun 2018 19:39:58 +0000

Ingredients:

2 cups cooked Camellia Brand Baby Lima Beans or Camellia Brand Baby Green Lima Beans
1 tablespoon unsalted butter
6 strips thick-cut hickory-smoked bacon, cut into ¼-inch lardons
1 small sweet onion, finely diced
3 celery ribs, cut ¼-inch dice
1 medium red bell pepper, stemmed, seeded and cut into ¼-inch dice
2 cups corn kernels, fresh or frozen
2 large cloves garlic, minced
4 scallions, white and green parts, finely diced
1 cup heavy cream
2 tablespoons fresh tarragon, coarsely chopped (plus extra for garnish)
Salt and freshly ground pepper, to taste

Directions:

1. Melt the butter in a large sauté pan over medium heat. Add the bacon and cook about 7 minutes, or until crisp. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook 5 minutes, until tender.

2. Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.

3. Gently fold in the cooked lima beans, and stir to combine.

4. Stir in the heavy cream, tarragon, and salt and pepper to taste. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.

5. Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

Adapted from Dinner Deja Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2017).

The post Succotash with Tarragon and Crème Fraiche first appeared on Camellia Brand.

Blackeye Pea Salad

user-submission — Fri, 01 Jun 2018 19:30:25 +0000

Ingredients:

4 cups cooked Camellia Brand Blackeye Peas
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon honey
¼ teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup apple cider vinegar
3/4 cup extra virgin olive oil
¼ cup diced yellow onion
¼ cup diced red bell pepper
¼ cup diced green bell pepper

Directions:

In a large bowl, combine the garlic, thyme, parsley, honey, red pepper flakes, salt, black pepper, and cider vinegar.
Slowly whisk in the olive oil. Adjust the seasoning with salt and pepper.
Add the cooked blackeye peas, diced onion, and diced red and green bell peppers.
Mix well, cover, and refrigerate for at least 4 hours before serving.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Blackeye Pea Salad first appeared on Camellia Brand.

Lady Cream Pea Caviar Pasta Salad

user-submission — Sun, 13 May 2018 19:24:30 +0000

Ingredients:

Prepared, refrigerated Lady Cream Pea Caviar
Dagostino Fleur de Lis Shaped Pasta, cooked and cooled
Crumbled feta cheese, optional
Freshly chopped cilantro, optional

Directions:

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

The post Lady Cream Pea Caviar Pasta Salad first appeared on Camellia Brand.

Lady Cream Pea Caviar

user-submission — Sun, 13 May 2018 19:20:55 +0000

Ingredients:

DRESSING

1/3 cup red wine vinegar
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons salt
1 teaspoon dried oregano
Hot sauce to taste

CAVIAR

4 cups cooked Camellia Brand Lady Cream Peas
2 Roma tomatoes, diced
1 yellow bell pepper, seeded and diced
1/2 large red onion, diced
1 jalapeño pepper, seeded and finely diced
1 bunch cilantro, chopped

Directions:

In a small bowl, combine dressing ingredients and whisk together.
In a large bowl, combine caviar ingredients and toss thoroughly.
Pour dressing over caviar and mix gently. Cover and refrigerate for at least 1 hour or overnight.
Serve with chips as an appetizer or as a side dish.

The post Lady Cream Pea Caviar first appeared on Camellia Brand.

White Bean Hummus

Aimee Bussells — Fri, 11 May 2018 13:58:03 +0000

Ingredients:

2 cloves garlic, peeled
1 green onion, cut in 1-inch lengths (white and green parts)
½ cup parsley leaves, plus more, chopped, for serving
2 cups cooked Camellia Brand Great Northern Beans
1 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/3 cup tahini
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon powdered cumin
¼ teaspoon cayenne

Directions:

1. To a food processor, while running, add garlic. Process until minced. Scrape down sides of bowl with a spatula. Add green onion and ½ cup parsley. Pulse just until minced.

2. Add beans, salt, lemon juice, tahini, oil, cumin and cayenne. Process on high until smooth, about 2 minutes.

3. Check consistency of hummus. If not smooth, process longer. If hummus is too thick, add water, a tablespoon at a time, pulsing after each, to reach the desired consistency.

4. Taste and adjust seasoning. Serve drizzled with olive oil and a scattering of parsley on top.

The post White Bean Hummus 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.

Jamaican Jerk Black Bean Nachos

user-submission — Thu, 19 Apr 2018 15:09:06 +0000

Ingredients:

Tortilla chips
1 cup White Bean Cheese Sauce
Jerk Black Beans
1 cup Monterrey Jack cheese
Roasted Corn Salsa
Garnishes: Pickled Red Onion, serrano pepper (sliced), cotija or queso fresco cheese (crumbled), cilantro
Spicy Avocado Crema

Directions:

Pre-heat oven to 400°F.
Spray a parchment-lined sheet pan with vegetable oil.
Layer tortilla chips with white bean cheese sauce, black beans, and Monterrey Jack cheese. Bake nachos until cheese is melted.
Top with roasted corn salsa.
Garnish with pickled red onions, serrano pepper slices, cotija or queso fresco crumbled cheese, and cilantro.
Finish with Spicy Avocado Crema.

The post Jamaican Jerk Black Bean Nachos first appeared on Camellia Brand.

White Bean Cheese Sauce

user-submission — Thu, 19 Apr 2018 15:09:04 +0000

Ingredients:

1/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
1/2 cup milk, more to thin if necessary
1 cup shredded cheddar cheese (yellow, white, or smoked)
Cajun seasoning,to taste

Directions:

Soak beans in water for 6 hours or overnight.
Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 45 minutes or until soft. Stir occasionally, and add water as necessary. Drain and set aside.
Add beans and milk to a blender or large container (if using an immersion blender). Blend on high speed until smooth.
Transfer mixture to a small pot over medium heat. Add shredded cheddar, whisking continuously as sauce simmers. Add Cajun seasoning to taste, if desired.
Remove from heat and use immediately, or store in refrigerator.

The post White Bean Cheese Sauce first appeared on Camellia Brand.

Jerk Black Beans

user-submission — Thu, 19 Apr 2018 15:09:00 +0000

Ingredients:

1 teaspoon olive oil
1/2 red onion, chopped
3 cups cooked Camellia Brand Black Beans
1 1/2 tablespoons store-bought or pre-made Jamaican Jerk Seasoning Blend, or to taste
1 teaspoon garlic powder
Fresh lime juice, to taste
6 tablespoons water or bean-cooking liquid

Directions:

Heat oil in a skillet over medium heat. Add red onion and cook for 4-5 minutes.
To the skillet, add cooked beans, jerk seasoning blend, garlic powder, lime juice and water or bean-cooking liquid. Cover and simmer for 7-8 minutes.
Taste and adjust seasonings, and add more water or bean-cooking liquid if necessary.

The post Jerk Black Beans 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.

Pan Fried Butter Beans & Greens

user-submission — Mon, 16 Apr 2018 20:43:38 +0000

Ingredients:

2 tablespoons grapeseed oil
2 garlic cloves, minced
1 ½ cups cooked Camellia Brand Large Lima Beans
1 bunch mustard greens, chopped
¼ cup water or vegetable stock
salt to taste
black pepper to taste

Directions:

1. Warm 2 tablespoons of grapeseed oil in a large skillet on medium heat.

2. Add the garlic to the oil, and fry until it begins to turn golden, about 30 seconds. Be very careful not to burn it.

3. Add the beans, and stir. Cook until they begin to char and brown.

4. Remove the beans with a slotted spoon, leaving as much of the garlic behind as possible. Set the beans on a plate.

5. Add the mustard greens and ¼ cup of water to the skillet, and stir. Cook until the greens are tender, about 10 minutes on medium heat.

6. Season to taste with salt—start with ¼ teaspoon—and pepper. Serve the greens topped with the pan-fried butter beans.

Adapted from Sweet Potato Soul. Copyright © 2018 by Jenné Claiborne. Photographs copyright © 2018 by Sidney Bensimon. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

The post Pan Fried Butter Beans & Greens first appeared on Camellia Brand.

Southern Buddha Bowl

user-submission — Mon, 16 Apr 2018 20:43:07 +0000

Ingredients:

Lima Beans

½ lb.Camellia Brand Green Baby Lima Beans, soaked overnight (at least 8 hours)
5 cups water
2 bay leaves

Farro

1 cup farro, soaked 1 hour
2 cups water or vegetable broth
1 teaspoon sea salt

Quick-pickled onions

1 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
½ teaspoon fennel seeds
1 vidalia onion, thinly sliced (about ⅙ inch slices)

Corn sauté

1 cup cherry tomatoes, whole or halved
2 jalapeño peppers, minced
2 ears of corn, shucked and kernels cut off
½ teaspoon sea salt

Peach Vinaigrette

2 ripe peaches, chopped
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 teaspoon thyme
1 teaspoon sea salt + ½ teaspoon to taste
1 teaspoon black pepper
¼ cup extra virgin olive oil

Collards

1 bunch collards, stems removed, thinly sliced into ¼-inch wide ribbons
⅓ cup peach vinaigrette

Directions:

Lima Beans

Bring water to a boil.
Rinse the lima beans (after they have soaked 8 hours), and drop them into the boiling water along with bay leaf.
Bring to a simmer, and continue to cook with the lid ajar for at least one hour or until the lima beans are tender.

Farro

Bring the water to a boil, and add the farro and salt.
Do not use salt if you’re cooking the farro in salted vegetable broth.
Bring the grain to a simmer, and cook with lid ajar for 30-45 minutes, or until tender.

Quick-pickled onions

Combine the vinegar, sugar, salt, and fennel seeds in a medium mixing bowl.
Add the sliced onions, and massage gently to cover completely with the pickling liquid.
Set aside on the kitchen counter and allow them to pickle for about 1 hour.

Corn sauté

Heat a large skillet with a drizzle of oil (or avoid oil if you’re using a cast iron skillet).
Add the tomatoes, jalapeño, and corn, and cook until it begins to brown and cook through (about 15 minutes).

Peach Vinaigrette

Place the peaches, vinegar, mustard, thyme, salt, and pepper in a blender, and blend until it begins to become creamy.
Slowly drizzle in the olive oil, and continue to blend until it is absolutely creamy.

Collards

Place the collard ribbons in a large mixing bowl, then add in the peach vinaigrette.
Use your clean hands to massage the collards for about 3 minutes, or until the greens are tender.

Assemble the Buddha bowl

Place ½ cup of the lima beans, farro, corn saute, and collards in each bowl. Top with the pickled onions and peach vinaigrette. Enjoy!!

The post Southern Buddha Bowl 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.

Caribbean Rice and Beans

user-submission — Thu, 22 Mar 2018 15:18:33 +0000

Ingredients:

½ pound Camellia Brand Red Kidney Beans
2 tablespoons peanut oil
1 medium onion, minced
½ Scotch Bonnet chili pepper (seeded and minced), or to taste
1 ½ cups bottled or homemade unsweetened coconut milk
1 sprig fresh thyme
2 chives, minced
Salt and freshly ground black pepper to taste
2 cups uncooked white rice

Directions:

1. Prepare the red beans and cook until almost tender. Drain the beans, and reserve the cooking liquid. Return the beans to their cooking pot.

2. Heat the oil in a heavy skillet and brown the onion.

3. Add the onion and remaining ingredients to the bean pot, along with 2½ cups of the reserved bean cooking liquid. (If there is not enough, add cold water to supplement.)

4. Cover the pot and cook over low heat for 25 minutes, or until all the water has been absorbed, and the rice is tender. Serve hot.

Adapted from Sky Juice and Flying Fish: Traditional Caribbean Cooking.

The post Caribbean Rice and Beans first appeared on Camellia Brand.

Frijoles de la Olla (Mexican Bean Stew)

user-submission — Thu, 08 Mar 2018 23:04:52 +0000

Ingredients:

2 pounds Camellia Brand Pinto Beans, rinsed and drained
14 cups water
2 tablespoons olive oil
1/2 medium onion, sliced in 2 pieces
5 garlic cloves
2-3 teaspoons sea salt
Pico de gallo, for serving
Bolillo (French bread), for serving

Directions:

Combine beans and water in a 6-quart heavy bottomed pot or clay pot. Stir in olive oil, onion pieces, garlic cloves and salt. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender. Adjust salt as needed.
Serve as a main dish with pico de gallo and bolillo (French bread).

Cook’s Note: If your pot releases too much steam during the cooking process, avoid loss of liquid by adding boiling water to the beans as they cook. This will keep your beans from drying out.

Ericka Sanchez is the creator and recipe developer at the award-winning www.NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.

The post Frijoles de la Olla (Mexican Bean Stew) first appeared on Camellia Brand.

Frijoles De Olla (Mexican Pot Beans)

user-submission — Thu, 08 Mar 2018 23:04:39 +0000

Ingredients:

1 pound Camellia Brand Pinto Beans or Camellia Brand Black Beans
1 cup diced onion
1/2 cup fresh chopped cilantro, loosely packed
1/2 of one jalapeño pepper, seeds removed
1/4 tsp dry oregano
3/4 tbsp kosher or coarse sea salt
2 tbsp olive oil
8 cups water

Directions:

Rinse the beans in cold water and drain.
In a medium pot combine all the ingredients. Bring the water to a boil. Reduce the heat, cover and simmer for 2 hours or until beans are soft.
To get the beans to a creamy consistency, continue cooking for 30 to 45 more minutes or until the liquid gets creamy. Slide the pot cover around 1/4 inch to let steam out and stir occasionally.
Serve with queso fresco as a soup, side dish or cold with green salads or quinoa.

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.

The post Frijoles De Olla (Mexican Pot Beans) first appeared on Camellia Brand.

Frijoles Charros (Mexican Cowboy Beans)

user-submission — Thu, 08 Mar 2018 23:04:13 +0000

Ingredients:

2 pounds Camellia Brand Great Northern Beans, rinsed and drained
12 cups water
2 tablespoons olive oil
1 medium onion, quartered
5 garlic cloves
2-3 teaspoons sea salt
8 (pork or beef) hot dogs, sliced
12 ounces (pork or beef) chorizo
6 strips bacon, chopped into 1-inch pieces
2 large Roma tomatoes, chopped
3 large pickled jalapeños from a can, sliced into strips (plus more for garnish), liquid reserved
Pork cracklings, broken in bite-size pieces (for garnish)
Chopped fresh cilantro for garnish

Directions:

Combine beans and water in a large slow cooker. Stir in olive oil, two onion quarters, garlic cloves and salt. Cook for 8 hours on low. Adjust salt as needed. Turn heat off; remove and discard garlic cloves and onion pieces.
Cook chorizo in a sauté pan over low-medium heat, breaking it up into small crumbles. Add bacon and hot dog pieces. Cook until chorizo and bacon have cooked through. Drain excess grease, and add mixture to the cooked beans in the slow cooker.
Add remaining onion, tomatoes, jalapeño strips, and two tablespoons of reserved jalapeño pickling liquid to the same sauté pan used to cook the meat mixture. Cook for 5 minutes over medium heat. Transfer mixture to slow cooker.
Stir all ingredients in slow cooker and mix well. Cover and cook for 1 more hour on low.
Serve hot in individual bowls topped with pork cracklings, fresh cilantro and additional pickled jalapeño strips.

Cook’s Note: If your slow cooker releases too much steam during the cooking process, avoid loss of liquid by adding additional boiling water to the beans as they cook. This will keep your beans from drying out.

The post Frijoles Charros (Mexican Cowboy Beans) first appeared on Camellia Brand.

Chipotle Bean Dip

user-submission — Thu, 08 Mar 2018 23:04:03 +0000

Ingredients:

3 cups of room temperature or hot cooked Frijoles de Olla
1 cup bean cooking liquid
2 chipotle peppers in adobo
Tortilla chips
Queso fresco to taste

Directions:

Place cooked beans in a blender or food processor with 1 cup of bean cooking liquid.
Add one or two chipotle peppers in adobo and blend to a desired texture.
Serve in a bowl with tortilla chips and crumbled queso fresco.

*Chiles chipotle en adobo come canned and are available at supermarkets.

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.

The post Chipotle Bean Dip first appeared on Camellia Brand.

Frijoles Borrachos (Drunken Beans)

user-submission — Thu, 08 Mar 2018 23:03:50 +0000

Ingredients:

3 cups Camellia Brand Pinto Beans, rinsed and soaked overnight
12 cups water
12 ounces dark Mexican beer
1 pound bacon, chopped
1 small onion, chopped
2 large garlic cloves, minced
Salt to taste
1 Serrano pepper, seeded, deveined and chopped
2 Roma tomatoes, chopped
1/2 cup fresh cilantro, chopped
Corn tortillas

Directions:

Combine beans, water and beer in a large pot; bring to a boil. Reduce heat to low. Cover and simmer for 1 1/2 hours.
Fry bacon and onion in a medium-sized frying pan over medium heat. Cook until bacon is crispy.
Add garlic, salt, Serrano pepper, and bacon and onion mixture to the beans. Simmer beans for 1 additional hour.
Remove beans from heat. Stir in chopped tomatoes and cilantro, and serve with warm corn tortillas.

The post Frijoles Borrachos (Drunken Beans) first appeared on Camellia Brand.

Cauliflower Lima Bean Au Gratin

Aimee Bussells — Mon, 19 Feb 2018 21:39:29 +0000

Ingredients:

1 (2-pound) head cauliflower, cut into large florets
1 pound cooked Camellia Brand Large Lima Beans
Kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups hot milk
1/2 teaspoon freshly ground pepper
1/4 teaspoon grated nutmeg
1 cup freshly grated Sharp cheddar cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions:

Preheat oven to 375°F.
Cook the cauliflower florets in a large pot of boiling, salted water for 5 to 6 minutes, until tender but still firm. Drain. In a large bowl, gently mix cauliflower with cooked beans.
Melt butter in a medium saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 2 minutes. Pour hot milk into the butter-flour mixture, and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
Remove from heat, and add 1 teaspoon of salt, 1/2 teaspoon pepper, 1/4 teaspoon nutmeg, 3/4 cup of the Cheddar cheese, and the Parmesan cheese. Stir well.
Pour 1/3 of the sauce on the bottom of a large casserole dish. Place the drained cauliflower & bean mixture on top, and then spread the rest of the sauce evenly over the mixture. Sprinkle with breadcrumbs and remaining 1/4 cup cheese. Add salt and pepper to taste.
Bake for 25 to 30 minutes, until top is bubbly and brown. Serve hot or at room temperature.

The post Cauliflower Lima Bean Au Gratin first appeared on Camellia Brand.

White Beans with Roasted Broccoli & Parmesan

Aimee Bussells — Mon, 19 Feb 2018 21:37:55 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
3 ounces Parmesan with rind
1 onion, quartered
6 cloves garlic, smashed
1 teaspoon red pepper flakes
Kosher salt
1 1/2 pounds broccoli, (about 3 small heads), coarsely chopped
1/2 cup olive oil plus 1 tablespoon, divided
Freshly ground pepper
4 ounces pancetta
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice

Directions:

Rinse and sort beans, and place in a large heavy pot.
Remove rind from Parmesan. Add rind along with onion and 3 cloves garlic to beans in pot. Add water to cover beans by 2 inches; season with salt.
Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool, Discard vegetables and Parmesan rind, and drain.
Add 1 tablespoon oil to a skillet over medium-low heat, and cook the pancetta, turning as needed so it doesn’t burn, for about 6 minutes, until crispy. Set aside to cool. Crumble and reserve.
Preheat oven to 400°. Toss broccoli with 1/4 cup oil, salt, pepper, red pepper flakes and smashed garlic. Spread evenly on a sheet pan, with smashed garlic towards the center of the pan to keep it from burning. Roast broccoli until tender and browned, about 20-25 minutes. Let cool.
Finely chop a handful of roasted broccoli. In a large bowl, toss the chopped broccoli with the crumbled pancetta, lemon zest, lemon juice, and beans.
Shave half of the Parmesan over the mixture. Add remaining roasted broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over all and serve.

The post White Beans with Roasted Broccoli & Parmesan first appeared on Camellia Brand.

Pasta Fagioli

user-submission — Wed, 20 Dec 2017 17:25:49 +0000

Ingredients:

1 lb Camellia Green Baby Lima
2 lbs celery
2 lbs onions
2 lbs potatoes
1 gallon vegetable stock
1 lb Dagostino Crawfish Shaped
Fresh Herbs (e.g. thymes, rosemary, parsley)
Olive Oil
Scamorza cheese or similar, sliced
Salt and Pepper

Directions:

Rinse and soak beans in cold water for 1 hour
Dice potatoes and celery, slice onions
Warm vegetable stock in a saucepan
Heat olive oil in a separate, large, soup pot
Add onions, celery and potatoes to the pot
Cover and cook on low for 10-15 min, stirring a couple of times
Add the drained beans and stir, add a touch more olive oil if needed
Let cook for 5 min, then add the warm stock
Add bouquet of herbs and seasonings: thyme, rosemary, parsley, salt and pepper
Let cook slowly covered for 1 hour
Uncover and cook for 20 min if too watery
Add the pasta and let cook 6-7 min.
Transfer soup (with all ingredients) to an oven-proof bowl or cast iron pot
Top with 1 or 2 slices of scamorza cheese, some croutons and chopped parsley
Turn on Broiler and let the top of the soup broil until the cheese melts without burning croutons! (Croutons could be added just before removing the pot from the oven, to prevent burning)

Chef Fabrizio Facchini is a member of the Chefs’ Alliance and specializes in wood-fired, Italian-inspired dishes at his restaurant.

The post Pasta Fagioli first appeared on Camellia Brand.

Creamy Green Baby Lima Bean And Shrimp Casserole

user-submission — Tue, 07 Nov 2017 21:24:42 +0000

Ingredients:

1 pound peeled and deveined large fresh shrimp
1 teaspoon Cajun seasoning
1/2 (8-ounce) package cream cheese, softened
1 (10.75-ounce) can cream of onion soup
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup Sauvignon Blanc
4 tablespoons butter
1/2 cup diced bell pepper
1/4 cup diced celery
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
Dorothy’s Delicious Green Baby Lima Beans
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
3/4 cup panko (Japanese bread crumbs)
Garnish: chopped fresh thyme

Directions:

In a large bowl, combine shrimp and Cajun seasoning; gently toss to coat. In a medium bowl, whisk cream cheese until smooth. Add soup, 1/2 cup Parmesan, and wine, stirring until smooth. Set aside.
In a large Dutch oven, melt butter over medium-high heat. Transfer 2 tablespoons melted butter to a small bowl, and set aside. To Dutch oven, add bell pepper and celery. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic and thyme, and cook 1 minute more. Stir in Dorothy’s Delicious Green Baby Lima Beans, lemon juice, and salt. Cook for 5 minutes, stirring occasionally. Add shrimp and cook until pink and firm, 3 to 4 minutes. Stir in cream cheese mixture, and cook for 2 minutes. Remove from heat.
Pre-heat oven to 350ºF. Spray a 3-quart baking dish with cooking spray. Spoon mixture into prepared pan.
To reserved 2 tablespoons butter, add bread crumbs and remaining 2 tablespoons Parmesan, stirring to combine. Sprinkle over casserole.
Bake until browned and bubbly, 25 to 30 minutes. Garnish with thyme, if desired.

The post Creamy Green Baby Lima Bean And Shrimp Casserole first appeared on Camellia Brand.

Southern Summer Succotash

user-submission — Fri, 14 Jul 2017 16:29:09 +0000

Ingredients:

3 medium ears corn
1/2 pound dry Camellia Brand Baby Lima Beans
3 slices bacon, cooked and chopped, reserve drippings
1/2 cup chopped andouille or smoked ham or turkey, optional
1 cup sliced fresh or frozen okra, thawed
1 cup chopped Vidalia or other sweet onion
1/2 cup chopped sweet bell pepper (green, red, yellow, orange or a combination)
1/2 tablespoon minced garlic
1/2 tablespoon brown sugar
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1 cup halved grape tomatoes
2 teaspoons fresh, chopped parsley
1 tablespoon unsalted butter, or 1/8 cup heavy cream

Directions:

Cook corn using your favorite method, or place whole, unhusked corn in microwave and cook on high for 12 minutes (1000 watt); use oven mitt to remove and set aside to cool.
Meanwhile, add baby lima beans to a small saucepan and cover with water. Bring to a boil, boil for 3 minutes, reduce to simmer and cook until mostly tender, about 45 minutes – 1 hour. Drain, setting aside 1/2 cup of the cooking water. Rinse beans and set aside.
Use a sharp, serrated knife to carefully cut off the root end of the corn, remove husks and silks and cut corn off of the cob. Use dull edge of the knife to scrape down the milk; set aside.
Cook the bacon in a large skillet, remove bacon and set aside to chop, but leave drippings in the skillet.
Add sausage or ham to drippings, if using, and cook over medium high until browned. Remove with a slotted spoon and transfer to the beans.
Add the okra to the drippings and cook for about 3 minutes or until lightly browned. Add onion and bell pepper and cook another 4 minutes until softened; add the garlic and cook another minute.
Add the corn, sugar, baby lima beans, meat and seasonings to the skillet. Add some of the reserved cooking water, a little at a time, only if mixture is too dry.
Reduce heat to medium low, cook and stir until everything is heated through. Add tomatoes, bacon, and parsley. Stir in butter or cream until warmed through; taste and adjust seasonings as needed.
Serve immediately.

Recipe from Mary Foreman, publisher and author of DeepSouthDish.com, an online blog about Southern cooking. Mary published her first cookbook, Deep South Dish Homestyle Southern Recipes in May 2015. It’s a compilation of her most-loved and top southern favorite recipes, including several that are cookbook exclusives.

The post Southern Summer Succotash first appeared on Camellia Brand.

Instant Pot Black Beans

Aimee Bussells — Wed, 07 Jun 2017 15:16:28 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Black 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.
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 Tips for cooking beans and saving even more time:

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 Black Beans first appeared on Camellia Brand.

Black Bean-Stuffed Sweet Potatoes

Aimee Bussells — Wed, 07 Jun 2017 15:16:23 +0000

Ingredients:

4 medium sweet potatoes
1 1/2 cups cooked Camellia Brand Black Beans
1 large avocado, pitted and chopped
3/4 cup chopped cilantro
1/2 cup diced green onions
1/4 cup pepitas
Greek yogurt or sour cream
1 lime, cut into wedges

Directions:

Preheat oven to 400 degrees. With a fork or sharp knife, pierce each sweet potato 5-6 times.
Place sweet potatoes on a foil-lined baking sheet and bake for 45 minutes to 1 hour, or until tender. (If in a hurry, microwave on high for 5-8 minutes.)
When cool enough to handle, cut open sweet potatoes and fluff/mash the insides with a fork.
Top each potato with cooked black beans, Greek yogurt or sour cream, avocado, cilantro, green onions, and pepitas. Squeeze limes wedges over all. Salt and pepper to taste.
Serve immediately.

The post Black Bean-Stuffed Sweet Potatoes first appeared on Camellia Brand.

Black Bean Quinoa Salad

Aimee Bussells — Wed, 07 Jun 2017 15:16:18 +0000

Ingredients:

2 tablespoons olive oil
1 teaspoon lime zest
Juice from 1 lime
1/2 teaspoon chili powder
1 clove garlic, minced
1 1/2 cups cooked Camellia Brand Black Beans
1 cup frozen corn, thawed
1 red bell pepper, diced
1 cup chopped green onions
3 cups cooked quinoa

Directions:

To make the dressing, combine olive oil, lime zest, lime juice, chili powder, and garlic in a mason jar. Screw top on jar and shake well till mixed.
In a large bowl, combine cooked black beans, corn, bell pepper, green onions, and cooked quinoa.
Pour dressing over mixture and toss well to coat. Salt and pepper generously to taste. Toss again, and serve at room temperature or chilled.

The post Black Bean Quinoa Salad first appeared on Camellia Brand.

K-Paul’s Famous Butter Beans ‘That Make You Crazy’

user-submission — Wed, 05 Apr 2017 19:19:31 +0000

Ingredients:

1 (5 to 6-pound) domestic duckling, or stewing or roasting chicken, cut up
2 tablespoons Chef Paul Prudhomme’s Poultry Magic®
1 cup all-purpose flour
Chicken fat or vegetable oil
1 pound pork chops (3/4-inch thick)
1/2 pound lamb chops
1 1/2 tablespoons Chef Paul Prudhomme’s Meat Magic®
1/2 pound Chef Paul Prudhomme’s Tasso, cut into 1 inch squares (or substitute good smoked ham)
1 pound Chef Paul Prudhomme’s Regular Andouille (or substitute good smoked sausage), cut into 2 inch pieces
5 1/2 cups duck or chicken stock, or water
3/4 cup peeled and chopped whole tomatoes
4 cups chopped onions
3 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon minced garlic
1 pound Camellia Brand Large Lima Beans, soaked overnight
Hot cooked rice (preferably converted)

Directions:

Remove visible fat from duck (or chicken) and sprinkle evenly with 1 tablespoon Poultry Magic®, patting it in. In a paper bag, mix flour with 1 tablespoon Poultry Magic®. Dredge duck pieces in the flour. Shake off excess. Put remaining flour aside.
Heat 3/4-inch chicken fat in a large skillet to 350°. Fry the duck (skin side down and large pieces first) in the hot oil until brown, 3-6 minutes per side. Be sure oil stays at 350°. Drain on paper towels, Set aside skillet with oil.
Place the duck pieces in a large ungreased roasting pan. Bake at 375° until tender, about 40 minutes.
Meantime, season the pork and lamb chops with 1 1/2 teaspoons Meat Magic®. Dredge in the reserved seasoned flour. Reheat the oil to 350°. Brown the pork, lamb, ham (if used) and andouille, about 2 minutes per side. Drain on paper towels and set aside.
When the duck is tender, remove pan and stir to loosen any sediment sticking to the pan bottom. Add the stock, tomatoes, onions, bell peppers, celery, garlic and 1 tablespoon Meat Magic® to the pan. Stir well. Add the drained beans, pork, lamb, tasso and andouille; stir until well mixed and most of the beans are in the liquid. Return to oven and continue baking until the beans and the duck are tender, about 1 1/2 hours, stirring every 15 minutes or so, and more often toward the end of cooking time. Adjust seasoning with Meat Magic®. Serve immediately with rice.

K-Paul’s Butter Beans are a favorite dish of New Orleans’ French Quarter Festival. Original recipe from K-Paul’s Louisiana Kitchen.

The post K-Paul’s Famous Butter Beans ‘That Make You Crazy’ first appeared on Camellia Brand.

Field Peas & Snap Beans

user-submission — Fri, 03 Mar 2017 15:51:17 +0000

Ingredients:

2 pounds Camellia Brand Field Peas or Camellia Brand Crowder Peas
2 cups fresh snap beans, trimmed and cut in half
8 ounces salt pork
1 large onion, coarsely chopped
2 cloves garlic, minced
1 dried red chili pepper
Salt, to taste
Freshly ground black pepper

Directions:

In a colander, pick over the peas and discard any misshapen or discolored peas. Rinse well and transfer to a large saucepan.
Add the salt pork, chopped onion, dried chili pepper, and 6 cups of cold water. Add more water as needed to cover the peas.
Cover tightly, bring to a boil over medium-high heat, reduce the heat to low, and simmer for 40 minutes.
Add the snap beans and cook for another 15 to 20 minutes, or until the peas and snap beans are tender.
Do not skim off the fat. Season with salt and pepper to taste.

Note from the author:

I grew up eating field peas and years later in culinary school I found out that Field peas and Crowder peas are the same pea. I also learned that it doesn’t matter if you start with fresh, frozen, or dried field peas, they always turn a muddy color when they’re cooked. It made me realize that my grandmother always added snap beans (or string beans) to her pot of peas to provide a bright spot of color.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Field Peas & Snap Beans first appeared on Camellia Brand.

Great Northern Beans and Ham

user-submission — Mon, 20 Feb 2017 23:02:27 +0000

Ingredients:

1 pound Camellia Brand Great Northern Beans
1 large ham bone
2 cups diced ham
1 large yellow onion, chopped
2 cloves garlic, minced
1 dried red chili pepper
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste

Directions:

In a colander, pick over the great northern beans and discard any misshapen or discolored beans. Rinse well.
Transfer the beans to a large bowl and fill with enough cold water to completely cover the beans. Soak overnight.
When you are ready to cook, drain the beans, and place them in a large stockpot.
Add 6 cups cold water, the ham bone, ham, onion, garlic, chili pepper, and bay leaf and slowly bring to a boil over medium-high heat.
Cover and reduce the heat to medium-low.
Simmer for 6 to 8 hours, stirring occasionally. Add additional water as needed to keep the beans covered by 2 inches of water.
Salt and pepper to taste.
Serve with Buttermilk Cornbread.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Great Northern Beans and Ham first appeared on Camellia Brand.

Red Bean Salad

user-submission — Wed, 15 Feb 2017 22:12:34 +0000

Ingredients:

1 qt cooked Camellia Brand Red Kidney Beans. Can also sub Camellia Lady Cream Peas, Camellia Large Lima Beans, or Camellia Crowder Peas
1 cup or extra virgin olive oil
1 cup scallions, chopped
1 cup cider vinegar
1 cup pickles, chopped
1 cup apples, diced
1/2 cup peanuts

Directions:

Mix all ingredients but peanuts in a bowl, marinate for at least 1 day
Garnish with peanuts and fresh herbs

The post Red Bean Salad first appeared on Camellia Brand.

Pinto Beans with Swiss Chard and Vegan Chorizo

user-submission — Wed, 15 Feb 2017 22:11:53 +0000

Ingredients:

1 lb Camellia Pinto Beans
3 bay leaves
4 cloves garlic
10 cups water
1 organic onion, chopped
1 tbs garlic, chopped
1 tsp salt
1/2 tsp pepper
2 bunches Swiss Chard, cut into thin threads
2 vegan chorizo, cut lengthwise and then into 1” pieces
1 tsp cumin
1 tsp smoked paprika
1 tsp sweet paprika
Olive oil

Directions:

Rinse and drain the pinto beans. Put them in a large heavy pot with 10 cups of water, the bay leaves and the cloves of garlic. Bring to a boil, and cook for 10 minutes.
Lower the temperature, and simmer the beans for 1-1/2 hours, until soft. Drain the beans and reserve the water they were cooked in.
In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic.
Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted.
Add the beans back in, along with the salt, pepper, cumin, and paprikas. Simmer for 10 minutes, stirring regularly, and adding the reserved water to get the consistency you want.
Adjust the spices according to taste.

Bhavani Jaroff is a blogger and 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 Pinto Beans with Swiss Chard and Vegan Chorizo first appeared on Camellia Brand.

Adai Dosa

user-submission — Wed, 15 Feb 2017 22:10:23 +0000

Ingredients:

1/4 cup Camellia Yellow Split Peas
1/4 cup urad dhal,skinless
1/2 cup lentils
1 cup basmati rice
1-5 dried red chilies
2 tsp cumin seed
1/2 tsp dried ginger

For the seasoning:

3-4 tsp canola oil
1/4 tsp mustard seeds
1 tsp Camellia Yellow Split Peas
1 tsp urad dhal, skinless
1 tsp bunch cilantro, chopped
1 onion, chopped
Finely chopped greens and/or stems, grated carrots or beets, scallions, etc.

Directions:

Rinse the beans and rice well. Soak in a large container for a minimum of 6 hours or overnight. Drain and rinse again then add to a blender. (This recipe will make 6-8 cups. If you have a small blender, work in batches.) Add cumin seed, chilis, ginger and salt. Add water to just below the level of the soaked rice and beans. Blend on low to incorporate, then increase speed to make a coarse batter. Add water if the batter becomes too thick. At this point, you can use the batter or season it further.

Seasoning: Heat a skillet on medium and add a few teaspoons of canola oil. When the oil is hot, add the mustard seeds. When they begin to crack, add the yellow split peas, cumin and urad dhal. Cook until they turn golden brown then add the onions and a pinch of salt. Cook until the onions are translucent and just begin to turn brown. Remove from the heat and cool. When room temperature, add to the bean/rice batter. If your batter has absorbed additional water, just add a little at a time to loosen it up.

Cooking the dosa: Cast iron skillets are great for cooking dosa pancakes. Heat on medium-high for a few minutes then add a few teaspoons of oil to coat the pan. Place spoonfuls of batter in the hot oil, shaping the batter into a round. It won’t do this on it’s own like pancake batter. I find the dosa cook easily when they are small, about 4 inches in diameter. Continue to cook dosa on one size until the edges begin to look dry and the outside of the dosa take on color. Flip and cook the other side. Season with good sea salt and serve warm.

Christine Ciancetta is part of the Olympia, Washington, Slow Food chapter and is a wonderfully creative participant in Terra Madre 2018’s celebration!

The post Adai Dosa first appeared on Camellia Brand.

Blackeye Peas and Greens

user-submission — Wed, 15 Feb 2017 22:07:47 +0000

Ingredients:

1 lb Camellia Blackeye Peas, soaked overnight
2 sprigs thyme
4 cloves garlic, divided (2 whole and 2 finely chopped)
2 lbs coconut oil or olive oil
1 small onion, finely diced
1 tsp grated fresh ginger
1 tsp red pepper flakes
1 tsp curry powder
1 tsp ground turmeric
1 28-oz. can diced tomatoes, drained
1 cup vegetable stock
1 can coconut milk
2 bunches lacinato kale, bottom stems removed
salt and freshly ground pepper to taste

Directions:

Drain soaked peas, place in a large pot, and cover with plenty of cold water. Add thyme and 2 garlic cloves and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, about an hour. (After peas have been cooking 40-45 minutes, add a generous pinch of salt to the pot.) Once peas are tender, remove pot from heat, let stand 5 minutes, then drain. Reserve 2 cups of the cooking liquid and set aside.

In a wide, heavy-bottomed pot, heat oil over medium-low; add the onion and cook until tender, about 10 minutes, then add ginger, garlic, red pepper flake and salt and cook stirring occasionally, until softened and just starting to brown, about 10 minutes. Add the curry and turmeric and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring occasionally, until softened, about 10 minutes. Add the stock, coconut milk and reserved cooking liquid to pot, bring to a boil, then reduce heat and simmer, stirring occasionally, until the tomatoes break down and the sauce thickens a bit, about 20 minutes.

Add the peas to the sauce and cook over medium-low heat, stirring, until the peas are lightly coated, about 10 minutes. Stack kale leaves on top of one another, roll tightly and slice into thin ribbons. Fold greens into peas and remove pot from stove. (Greens will cook from the residual heat). Adjust seasonings and serve.

Chef Kevin Mitchell is a member of the Culinary Institute of Charleston and the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

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

Quinoa Lima Beans Pilaf

user-submission — Wed, 15 Feb 2017 22:07:18 +0000

Ingredients:

1 cup Camellia Green Baby Lima Beans, cooked
2 cups quinoa, cooked
1 tbsp coconut oil
1 medium onion, chopped lengthwise
1 medium bell pepper, diced
1/2 tsp black pepper powder
1 tsp turmeric powder
salt to taste
1 tbsp cilantro /coriander leaves, chopped

Directions:

Heat oil in a kadai/ sauté pan. Add chopped onions and 1/2 tsp salt. Sauté until the onions turn transparent. Add the chopped bell peppers and sauté for 2 minutes.

Now add the turmeric powder and the drained lima beans and sauté for 2-4 minutes. Add quinoa. Mix well and sauté for 1-2 minutes or until it all comes together.

Garnish with freshly chopped cilantro leaves.

Serve hot or at room temperature.

Suchitra Kamath is a blogger and 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 Quinoa Lima Beans Pilaf first appeared on Camellia Brand.

Lima Beans Rice

user-submission — Wed, 15 Feb 2017 22:06:39 +0000

Ingredients:

1 1/2 cups Camellia Large Lima Beans, cooked
4 cups rice, cooked
1 tbsp olive oil
lime juice, from one small lime
salt, to taste
1/8 tsp black pepper
1/8 tsp garlic powder (optional)

Directions:

Add 4 cups of warm/ hot rice to a bowl. Now add all the other ingredients and toss until the rice is thoroughly mixed with the other ingredients. Be gentle while mixing so that the rice does not become mushy!

Serve hot with a side of your choice or eat it as is!

Suchitra Kamath is a blogger and 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 Lima Beans Rice first appeared on Camellia Brand.

Party Rice

user-submission — Mon, 06 Feb 2017 17:23:55 +0000

Ingredients:

15 cups of white rice, divided
30 cups of hot water, divided
8 tsp salt, divided
1/4 cup butter, divided
2 (9×13) aluminum pans
aluminum foil

Directions:

Preheat oven to 350 degrees. Pour half of the hot water into each of the two 9×13 aluminum pans along with half of the rice, salt and butter. Tightly wrap each aluminum pan with the aluminum foil.
Place both pans in the oven for 45 minutes. Remove and let rice sit for at least 10 minutes, untouched before checking. Fluff rice with a fork. Reseal with aluminum foil and bring outside to serve with cooked red beans.

PRO TIP: Give yourself about an hour to prepare and cook the rice. Bring outside to serve with the red beans.

The post Party Rice first appeared on Camellia Brand.

Cajun Caviar

Aimee Bussells — Wed, 25 Jan 2017 17:54:24 +0000

Ingredients:

DRESSING

1/3 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon Cajun seasoning
1 teaspoon minced fresh garlic

SALSA

3/4 cup cooked Camellia Brand Green Baby Lima Beans
3/4 cup cooked Camellia Brand Crowder Peas
3/4 cup cooked Camellia Brand Lady Cream Peas
1 large tomato, seeded and diced (about 1 cup)
1 medium poblano, seeded and diced (about 2/3 cup)
1 cup fresh or thawed frozen yellow corn
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 large tomato, seeded and diced (about 1 cup)
Tortilla chips

Directions:

Make the dressing: In a small bowl, whisk together the oil, vinegar, lime juice, Cajun seasoning and minced garlic; set aside.
In a large bowl, combine the cooked beans and peas, poblano pepper, corn, red onion and cilantro. Add the dressing to the bean mixture, tossing to combine. Add the diced tomato last, gently tossing to combine.
Cover and chill for up to 2 hours.
Serve with tortilla chips for scooping.

The post Cajun Caviar first appeared on Camellia Brand.

Warm Wild Green Salad with Pecan Dressing

Aimee Bussells — Tue, 03 Jan 2017 16:58:55 +0000

Ingredients:

1 pound turnip greens (or a mix of mustard greens, collards and/or kale)
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup chopped pecans

Directions:

Wash greens and remove any hard stems.
Stack leaves on top of one another, roll tightly the long way, and slice the roll into 1/4-inch thick strips. Transfer sliced greens to a large glass or metal bowl and set aside.
Combine garlic, vinegar, Dijon, honey, oil and salt in a nonstick skillet. Heat over high until mixture comes to a boil. Rapidly boil for 15 seconds, add the pecans and boil 30 seconds more.
Pour the dressing over the greens, place the skillet over the bowl, and allow it to sit for 1 minute to slightly wilt the greens. Toss salad with tongs.
Serve alongside Golden Sautéed Catfish and Crowder Peas and Okra.

The post Warm Wild Green Salad with Pecan Dressing first appeared on Camellia Brand.

Southern Blackeye Peas

Aimee Bussells — Thu, 01 Dec 2016 16:13:59 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
2 tablespoons olive oil
8 ounces ham, diced
6 thick-cut slices bacon, cut in 1/4-inch strips
1 large onion, chopped (about 1 1/2 cups)
1 red bell pepper, chopped (about 1 cup)
3 stalks celery, chopped (about 1 cup)
4 cloves garlic, chopped
4 cups chicken stock
2 cups water
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Directions:

Rinse and sort blackeyed peas.
Heat olive oil in a large Dutch oven over medium high heat. Add ham and bacon.
Cook stirring occasionally until browned, about 10 minutes.
Add onion, bell pepper and celery, sauté for 3 minutes, or until onions are slightly translucent.
Add garlic and cook 1 minute more.
Add blackeye peas, stock, water, pepper, and cayenne, and bring to a boil.
Reduce heat, cover, and simmer until peas are tender, about 75 minutes.
Serve with Easy Pan Fried Pork Chops and Southern Collard Greens.

The post Southern Blackeye Peas first appeared on Camellia Brand.

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.

Easy Refried Beans

Aimee Bussells — Thu, 20 Oct 2016 16:44:50 +0000

Ingredients:

3 cups cooked Camellia Brand Pinto Beans
2-3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
A few drops of liquid smoke
1/2 cup vegetable broth
2 tablespoons chopped fresh cilantro
Kosher salt to taste
Tortilla chips
Optional toppings: additional chopped cilantro, chopped red onion, and chopped green onion

Directions:

Heat oil in a large pan over medium heat.
Add chopped onion and cook until soft and translucent, about 5 minutes.
Add garlic, cumin, chili powder and liquid smoke, and sauté for a minute or two.
Add beans, and if they are a bit dry, add vegetable broth as needed. Stir and mash the beans with a bean or potato masher, so that they are no longer whole. Continue to mash beans until the consistency is as chunky or as smooth as you prefer. Add more vegetable broth as often as needed during the mashing process.
Add kosher salt to taste, and stir in chopped cilantro.
Serve with tortilla chips and optional toppings.

The post Easy Refried Beans first appeared on Camellia Brand.

Brazilian-Style Blackeye Pea Fritters

user-submission — Thu, 20 Oct 2016 15:28:58 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
1 large onion, coarsely chopped
3 teaspoons ginger paste*
2 teaspoons garlic paste*
Salt to taste
Oil for frying

*Both ginger and garlic paste are readily available in supermarkets, usually found in the fresh produce/herbs section.

Directions:

Soak blackeye peas 8-10 hours or overnight.
When ready to prepare, place soaked blackeye peas in a food processor with remaining ingredients. Process until a smooth, thick batter forms, with no lumps. Add salt to taste. Empty batter from food processor into a large bowl, and aerate it by beating for 2-3 minutes with a wooden spoon.
In a large heavy skillet or Dutch oven, heat at least 2 inches of oil for frying. When ready to fry, stir the batter again, and drop by large spoonful into the hot oil. Allow to brown, turning each fritter once. Continue to stir remaining batter to aerate it before frying.
Drain fritters on absorbent paper, and serve hot with hot sauce, salsa or condiment of your choice.

Makes about two dozen fritters.

The post Brazilian-Style Blackeye Pea Fritters first appeared on Camellia Brand.

Basic Slow Cooker Refried Beans

Aimee Bussells — Sun, 02 Oct 2016 18:44:22 +0000

Ingredients:

3 cups Camellia Brand Pinto Beans, soaked
1 yellow onion, roughly chopped
1/2 jalapeño, seeded and chopped
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
8-9 cups water or no-sodium broth
Water as needed
Salt, pepper, and ground cumin to taste
Shredded Mexican-blend cheese (optional)

Directions:

Add the soaked beans, onion, jalapeño, garlic, cumin, and water or broth to slow cooker.
Cook on high for 8 hours, adding water if necessary.
When the beans are fully cooked, strain them and reserve the liquid. Mash or process the beans, adding the reserved water as needed to attain desired consistency.
When serving, top with cheese.

The post Basic Slow Cooker Refried Beans first appeared on Camellia Brand.

Kid-Friendly Refried Beans

Aimee Bussells — Sat, 01 Oct 2016 18:35:57 +0000

Ingredients:

1 1/2 cups Camellia Brand Pinto Beans, soaked
Water or no-sodium chicken or vegetable broth, as needed
2 cloves garlic, finely chopped
1 tablespoon olive oil
1/4 cup chopped yellow onion
1/8 teaspoon ground cumin
Salt and pepper

Directions:

Add soaked beans to a pot. Cover with water or broth.
Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally, until tender (about 1 1/2 hours).
When beans are almost done, sauté onions and garlic in oil, about 5 minutes, until onions are clear.
Mash or process half of the cooked beans; add mash to onion and garlic. Add a little water or broth to the pan if bean mixture is too thick.
Sauté mixture for 10 minutes, stirring frequently.
Add cumin and remaining beans and continue cooking until warm.
Add salt and pepper to taste.

The post Kid-Friendly Refried Beans first appeared on Camellia Brand.

Fresh Two-Bean Salsa

Aimee Bussells — Mon, 29 Aug 2016 14:53:58 +0000

Ingredients:

2 cups cooked Camellia Brand Black Beans
2 cups cooked Camellia Brand Pinto Beans
1 cup fresh corn kernels
1/2 cup minced red onion
1/2 cup minced green bell pepper
1/2 cup minced fresh cilantro
1 tablespoon minced garlic
3 tablespoons freshly squeezed lime juice
1/4 cup olive oil
Creole or Cajun Seasoning to taste
1 tablespoon cumin

Directions:

Combine all ingredients in a glass bowl, blending thoroughly. For best results, cover and refrigerate for 12 hours or overnight before serving.

*Note: Learn how to cook beans in advance, for use in recipes.

The post Fresh Two-Bean Salsa first appeared on Camellia Brand.

Vegetarian Black Bean & Rice Casserole

Aimee Bussells — Mon, 29 Aug 2016 14:53:54 +0000

Ingredients:

2 cups cooked brown or white aromatic rice, such as Popcorn, Basmati, or Jasmine rice
2 tablespoons milk
2 tablespoon fresh lime juice
1/3 cup diced green bell pepper
1/3 cup diced purple onion
4 ounces cream cheese, cubed, at room temperature
Chopped fresh cilantro
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon garlic, minced
1 tablespoon chili powder
Creole or Cajun seasoning to taste
2 cups cooked Camellia Brand Black Beans
2 cups fresh or frozen sweet corn kernels

Directions:

Preheat oven to 425ºF degrees. Spray an 8-x-8-inch casserole dish with nonstick spray, and set aside.
Combine all ingredients except the black beans and corn in a large mixing bowl. Blend thoroughly. Then gently fold in the black beans and the corn, taking care not to mash them.
Pour mixture into baking dish, and bake until the top is golden brown, about 30 minutes.
Serve hot or at room temperature as a standalone dish, or as a side dish to grilled meat, poultry, or seafood. Also makes a great taco filling!

*Note: Learn how to cook beans in advance, for use in recipes.

The post Vegetarian Black Bean & Rice Casserole first appeared on Camellia Brand.

Kid-Friendly Pasta & White Bean Salad

Julie Koppman — Wed, 10 Aug 2016 16:13:19 +0000

Ingredients:

½ pound Dagostino Shell Pasta
1 cup cooked Camellia Brand Great Northern Beans or Navy (Pea) Beans
½ cup yellow and red grape tomatoes, sliced
½ cup cheddar cheese cubes
½ cup raw or cooked broccoli florets
1-2 tablespoons extra virgin olive oil
Salt & pepper to taste

Directions:

Cook pasta according to package directions. Drain and set aside to cool.
Add all ingredients to a large mixing bowl, and toss well. Season to taste.
Serve room-temperature or chilled. Makes a great, high-protein lunchbox meal!

*Note: Learn how to cook beans in advance, for use in recipes.

The post Kid-Friendly Pasta & White Bean Salad 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.

Slow Cooker Bourbon Maple BBQ Beans

Aimee Bussells — Mon, 23 May 2016 21:31:41 +0000

Ingredients:

2 quarts water
2 tablespoons kosher salt
1 pound Camellia Brand Great Northern Beans, Navy (Pea) Beans, or Pinto Beans, rinsed and sorted
4 cups vegetable stock
1/4 cup bourbon
1/4 cup apple cider vinegar
1/2 teaspoon Liquid Smoke (optional)
1 tablespoon olive oil
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño pepper (about 1 medium pepper)
1/4 cup finely diced green bell pepper
1 tablespoon minced garlic
1 1/2 cups ketchup
2/3 cup dark brown sugar
1/3 cup maple syrup
1/4 cup molasses
1 tablespoon mustard powder (such as Colman’s)
1 tablespoon barbecue rub (such as McCormick Grill Mates Applewood Rub)
1 tablespoon hot sauce

Directions:

In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
To a slow cooker, add beans, vegetable stock, bourbon, apple cider vinegar and Liquid Smoke (if using). Set aside.
In a skillet over medium-high heat, add olive oil and onions and cook, stirring occasionally, until the onions soften and begin to brown around the edges, about 7 minutes. Stir in jalapeño pepper, green bell pepper, and garlic and cook until fragrant, about 4 minutes. Scrape the contents of the skillet into the slow cooker.
Add ketchup, brown sugar, maple syrup, molasses, mustard powder, barbecue rub, and hot sauce to slow cooker. Stir well. Set slow cooker on low for 8 hours. Stir, and cook 2 hours more on high. Serve immediately, or store in refrigerator for up to 1 week.

The post Slow Cooker Bourbon Maple BBQ Beans first appeared on Camellia Brand.

Buttermilk Cornbread in Cast Iron Skillet

Aimee Bussells — Mon, 23 May 2016 21:29:59 +0000

Ingredients:

1 1/2 cups yellow cornmeal, fine or medium-coarse grind
1 cup all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter
1/3 cup maple syrup, honey or agave syrup
2 1/4 cups well-shaken whole buttermilk, preferably Bulgarian-style
3 large eggs
1/3 cup thinly sliced scallions, green parts only (optional)

Directions:

Preheat oven to 375 degrees.
In a medium bowl, sift together cornmeal, flour, baking powder, salt, and baking soda. Set aside.
Melt butter in an 11- or 12-inch cast iron skillet over medium heat. Cook, swirling pan to lightly to coat the sides and bottom, until the foam subsides and the butter turns a deep nut brown, taking extreme care not to burn the butter.
Pour the brown butter into a large bowl. (Do not wipe out skillet.) Whisk the maple, honey, or agave syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in eggs and scallions (if using). Then, with a wooden spoon, mix in the reserved dry ingredients.
Scrape batter into skillet. Bake until the top is golden brown and an inserted toothpick emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

Note: Taking the few extra moments to brown the butter lends an extra depth and complexity that is cut through by the tangy buttermilk, making this cornbread exceptional for breakfast and as a side for dinner. Feel free to add a bit more maple, honey, or agave (or skip it altogether) to suit your taste.

The post Buttermilk Cornbread in Cast Iron Skillet first appeared on Camellia Brand.

Slow Cooker Charro Beans

Aimee Bussells — Mon, 23 May 2016 21:24:59 +0000

Ingredients:

2 quarts water
2 tablespoons kosher salt
1 pound Camellia Brand Pinto Beans, rinsed and sorted
2 cups low-sodium chicken broth
1 (12-ounce) bottle dark or amber beer, preferably Mexican
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, peeled and minced
4 slices cooked bacon, chopped
1 (10-ounce) can RO*TEL tomatoes with green chilies
Salt and black pepper, to taste
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground cumin
1 (4-ounce) can chopped green chilies
1 cup fresh cilantro, chopped, plus more for garnish
Lime wedges and flour tortillas for serving

Directions:

In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
Add beans to slow cooker along with chicken broth and beer.
In a skillet over medium heat, add oil, onion, garlic, and chopped bacon, and sauté until onions are translucent, about 4 minutes. Add tomatoes, salt and black pepper to taste, and cook about 5 minutes longer. Add marjoram and cumin, and stir to combine. Scrape mixture into slow cooker.
Set slow cooker on high for 8 hours. When there’s 1 hour of cooking time left, add green chilies and cilantro; stir thoroughly to combine.
Finish cooking and serve with lime wedges and tortillas. Garnish with additional fresh cilantro.

Served warm and with a soupy consistency, frijoles charros (cowboy beans) is a traditional pinto bean dish named for Mexican horsemen, or charros. Makes a great side dish to pulled pork sandwiches or other BBQ favorites.

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

Caribbean-Style Chickpea Curry

user-submission — Tue, 26 Apr 2016 18:32:25 +0000

Ingredients:

3 tablespoons butter
1 large onion, minced
4 cloves garlic, minced
2 teaspoons minced fresh ginger
1/2 teaspoon crushed red pepper, or to taste
3 tablespoons Madras-style curry powder
1/2 cup Steen’s cane vinegar (or distilled white vinegar)
1 1/2 cups Camellia Brand Garbanzo Beans, soaked overnight (3 cups, plumped)
3 cups coarsely chopped potatoes

Directions:

In a large frying pan, heat the butter and sauté the onion, garlic, and ginger until the onion is soft but not brown. Add the curry powder and the crushed red pepper, stirring so that they do not stick or burn. Gradually add the vinegar and stir until you have a smooth paste. (You may have to add more.)
Add the soaked chickpeas and the potatoes; stir well to cover them with the paste. Remove from heat and allow to marinate for at least 2 hours.
When ready to cook, place the chickpea and potato mixture into a large frying pan or in the bottom of a Dutch oven, and add enough water to reconstitute the paste and prevent scorching. Cover and simmer over low heat for about 2 hours or until the chickpeas and potatoes are fork tender. Check occasionally and add more water if necessary to prevent scorching.
Serve hot with mango chutney, raisins, freshly grated coconut or with the Indian bread known as roti.

The post Caribbean-Style Chickpea Curry first appeared on Camellia Brand.

Chipotle Pinto Bean Tortilla Soup

Aimee Bussells — Wed, 02 Mar 2016 19:44:54 +0000

Ingredients:

Soup

2 tablespoons canola oil
1/2 onion, chopped
3 cloves garlic, minced
1/2 orange bell pepper, diced
Kosher salt
Pepper
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 (16-oz.) jar Mrs. Renfro’s Chipotle Corn Salsa, or other brand of chipotle salsa
4 cups vegetable broth
4 cups cooked Camellia Brand Pinto Beans
1 (15-oz) can whole kernel corn, drained
Optional toppings: chopped fresh cilantro, chopped red onion, chopped avocado

Crunchy Tortilla Strips

Small corn tortillas, cut into 1/4-inch wide strips
Olive oil
Kosher salt, to taste

Directions:

Heat a large pot over medium heat. Add oil, onion, garlic, bell pepper, and a pinch of salt and pepper, and stir. Cook for 4-5 minutes, stirring often, until vegetables are soft.
Add cumin and chili powder and stir well. Add salsa and vegetable broth and stir. Increase heat and bring to a boil.
Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
Simmer covered for 30 minutes.
While soup is simmering, make the crunchy tortilla strips. Preheat oven or toaster oven to 375 degrees. Lightly drizzle tortilla pieces with olive oil and a sprinkling of salt, and toss to coat evenly. Spread in a single layer on toaster oven tray or cookie sheet and bake for 12-15 minutes, or until crisp and golden brown.
Serve soup with crunchy tortilla strips and optional toppings in ramekins.

Recipe adapted from Minimalist Baker.

The post Chipotle Pinto Bean Tortilla Soup first appeared on Camellia Brand.

Easy Make-Ahead Pinto Beans

Aimee Bussells — Wed, 02 Mar 2016 19:44:48 +0000

Ingredients:

1-2 pounds Camellia Brand Pinto Beans
Water
Kosher salt to taste

Directions:

Pinto beans are one of the quicker cooking beans, and it’s not a requirement to soak them first. However, by using the 1-hr. quick soak method in this recipe and then not draining the beans, they retain the natural starch and deep flavor that make for a rich tasting and creamy result.

Rinse and sort beans.
Add beans to a large, heavy pot. Cover with water, about 2 inches above the top of the beans.
Cover pot, bring to a boil and then remove from heat. Let the pot rest for 1 hour, covered.
Stir in 1 1/2 teaspoons of kosher salt per 1 pound of beans, cover and bring to a boil. Remove cover from pot, reduce heat to low, and simmer until beans are tender, about 1-1 1/2 hours.
Make sure the beans stay submerged, adding more water if necessary, and taste test after an hour to see if their level of softness is to your liking.

You’ll end up with deeply flavorful beans that freeze beautifully and can be used in all sorts of dishes. By not seasoning the beans, other than the salt to bring out their natural flavor, they adapt easily to added seasonings in other recipes. The beans can be stored in the freezer for up to 6 months.

The post Easy Make-Ahead Pinto Beans first appeared on Camellia Brand.

Where Y’at? White Beans

user-submission — Wed, 24 Feb 2016 22:19:26 +0000

Ingredients:

3 tablespoons olive oil
1 (1-pound) package Camellia Brand Baby Lima Beans
1 pound andouille sausage, cut in 1⁄2″ slices
1 pound ham, cubed
2 medium onions, chopped
2 stalks celery, chopped
4 green onion stalks, chopped
5 cups water
1 (10-oz.) can chicken broth
2 teaspoons Creole seasoning
2 teaspoons crab boil seasoning
1⁄2 teaspoon sage
1 teaspoon garlic powder

Directions:

Add all ingredients to the slow cooker and stir.
Cover and cook on low heat for 8 hours or until beans are tender.
Serve over fluffy white rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Where Y’at? White Beans first appeared on Camellia Brand.

Royal Street Red Beans

user-submission — Wed, 24 Feb 2016 22:19:25 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 white onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 pound andouille or smoked sausage, thinly sliced
1 ham hock, optional
3 bay leaves
1⁄2 teaspoon Creole seasoning
1⁄2 teaspoon Worcestershire sauce
6 cups water
Green onions, for garnish
Hot sauce or seasoned vinegar to taste, if desired

Directions:

Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
Cook on low heat for 8 hours.
Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
Serve over fluffy white rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Royal Street Red Beans 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.

Caesar-Style White Beans

Aimee Bussells — Wed, 09 Dec 2015 20:33:32 +0000

Ingredients:

1 (1 pound) bag of Camellia Brand Cannellini, Great Northern, or Navy (Pea) Beans, cooked and drained
3/4 cup mayonnaise
1 cup grated Parmesan cheese
2 tablespoons Dijon mustard
Juice of two lemons
4 garlic cloves, finely minced
1 teaspoon anchovy paste
1 teaspoon sea or other coarse-grind salt
1 teaspoon freshly ground black pepper
1 bunch fresh parsley, chopped
1 baguette, sliced and toasted, for serving

Directions:

Cook and drain the beans, and allow to cool.
In a large bowl, add mayonnaise, Dijon mustard, lemon juice, anchovy paste, Parmesan cheese, and garlic, mixing well.
Fold in beans, salt, pepper, and chopped parsley — reserving a small amount of parsley for garnish.
Mix ingredients well, but gently, to avoid breaking beans.
Refrigerate for at least one hour, but overnight will produce an even richer flavor.
Serve with slices of a toasted baguette or other hearty bread, and garnish with more chopped parsley.

The post Caesar-Style White Beans first appeared on Camellia Brand.

Stovetop Cajun White Beans

Aimee Bussells — Mon, 28 Sep 2015 21:42:37 +0000

Ingredients:

1 package of Camellia Brand White Bean Flavor Infusion
1 (1-pound) package of Camellia Brand Great Northern Beans, rinsed and sorted
8-10 cups of water
Cooked rice

Directions:

In a heavy pot, add 1 pound Camellia Brand Great Northern Beans, rinsed and sorted, plus 8-10 cups of water.
Bring beans to a boil for 10 minutes.
Stir in White Bean Flavor Infusion.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the White Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Stovetop Cajun White Beans first appeared on Camellia Brand.

Tex-Mex Black Bean Soup

Aimee Bussells — Mon, 04 May 2015 16:53:13 +0000

Ingredients:

1 (1-pound) package Camellia Brand Black Beans
6 cups water
3 tablespoons butter or oil
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 ribs celery, diced
1 large onion, diced
5 cloves garlic, minced
2 tablespoons cumin
2 tablespoons dried oregano
2 teaspoons chili powder
2 teaspoons salt or seasoned salt to taste
3 tablespoons vinegar

Directions:

Rinse and sort beans.
Put six cups of water in large pot, cover, and bring to a boil. While water is heating, start step three.
Add butter or oil to a heavy pot over medium-high heat. Add peppers, celery, and onions. Cook until onions are translucent, about 5-7 minutes. Add garlic, cumin, oregano, chili powder, and salt, reduce the heat to medium, and cook for another 3-4 minutes, stirring frequently.
Add beans and boiling water to vegetable and seasoning mixture. Reduce the heat to low, cover, and simmer for 1 1/2 – 2 hours, or until beans reach desired tenderness.
Add vinegar, stir, taste for seasoning, and adjust to your liking.

Serving Suggestions: sour cream, sliced avocado, salsa, chopped cilantro, diced green onions, shredded cheese, corn tortillas or chips.

The post Tex-Mex Black Bean Soup first appeared on Camellia Brand.

Easy Make-Ahead Black Beans

Aimee Bussells — Mon, 04 May 2015 16:18:07 +0000

Ingredients:

1 pound Camellia Brand Black Beans
6 cups water
Salt to taste

Directions:

Black beans are one of the quicker cooking beans, and do not need to be soaked first. By not soaking and draining, the cooked beans retain the natural starch and deep flavor that make for a rich tasting and creamy result.

Rinse and sort beans.
Bring six cups of water to a boil in a large, heavy pot.
Add rinsed beans and salt.
Cover and reduce heat to a low simmer. Cook beans for 1 1/2-2 hours, checking liquid level occasionally.

You will end up with deeply flavorful beans that freeze beautifully and can be used in all sorts of recipes. By not seasoning the beans, other than the salt to bring out their natural flavor, they adapt easily to added seasonings in other preparations. The beans can be stored in the freezer for up to 6 months.

The post Easy Make-Ahead Black Beans first appeared on Camellia Brand.

Cafe Reconcile’s White Beans and Shrimp

Aimee Bussells — Tue, 21 Apr 2015 20:45:41 +0000

Ingredients:

2 pounds Camellia Brand Great Northern Beans
4 cups chopped onion
2 cups chopped celery
2 cups chopped bell pepper
1/2 cup chopped parsley
3 – 4 cloves garlic, chopped
1 tablespoon thyme
Black pepper, to taste
Dash cayenne pepper
Dash white pepper
Salt, to taste
Chicken stock or water, enough to cover beans
1 1/2 pounds shrimp, peeled and deveined
4 cups heavy cream
Hot white rice

Directions:

Cover beans with water, and soak overnight in the refrigerator.
Drain beans.
In a large heavy pot, combine beans, vegetables, seasonings, and stock or water.
Bring to a boil, reduce heat and simmer covered for 2 – 3 hours, or until beans are tender.
Add shrimp and cream, and simmer until shrimp are cooked and pink, about 5 minutes.
Serve over hot white rice.

Café Reconcile is a nonprofit restaurant, located in the severely distressed Central City neighborhood of New Orleans, which serves as the primary training ground for students seeking to acquire skills in the food service industry. Featuring soul-filled local dishes and some of the city’s lowest prices, Café Reconcile is a destination lunch spot for a wide cross-section of New Orleanians as well as visitors from all across the country.

You can learn more about Café Reconcile at their website and follow them on Facebook, Twitter and Instagram.

The post Cafe Reconcile’s White Beans and Shrimp first appeared on Camellia Brand.

Stovetop Creole Red Beans

Julie Koppman — Fri, 23 Jan 2015 21:15:38 +0000

Ingredients:

1 package of Camellia Brand Red Bean Flavor Infusion
1 (1-pound) package of Camellia Brand Red Kidney Beans, rinsed and sorted
8-10 cups of water
Cooked rice

Directions:

In a heavy pot, add 1 pound Camellia Brand Red Kidney Beans, rinsed and sorted, plus 8-10 cups of water.
Bring beans to a boil for 10 minutes.
Stir in Red Bean Flavor Infusion.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the Red Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Stovetop Creole Red Beans 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.

Ana’s Brazilian Style Collard Greens

user-submission — Thu, 06 Sep 2012 13:48:33 +0000

Ingredients:

Collard Greens
Butter

Directions:

Wash the leaves and roll them together in a tight roll.
Over a cutting board, slice the rolled collard greens as thin as possible: almost “hair” thin! This was one of my grandmother’s many talents: she would hold the “roll” in one hand and slice it with a sharp, small knife in such fast movements that it was impossible to follow her hand. It was the thinnest cut anyone could ever make.
Put butter in a shallow pan and when hot, sauté the collard greens.
It should be served “al dente.”

The post Ana’s Brazilian Style Collard Greens first appeared on Camellia Brand.

Ana’s Brazilian Black Beans (Mild Feijoada)

user-submission — Thu, 06 Sep 2012 13:46:06 +0000

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:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to a large pot, and add enough water to cover beans. Bring to a boil, and cook for 30 minutes.
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.)
In a separate pot or skillet, sauté onion and garlic in olive oil.
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.
Cook 30 minutes more. Mash beans against the side of the pot to make creamier. Add salt to taste.
If desired, stir in chopped fresh cilantro right before serving.
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.

Red Beans and Rice Boudin Balls with Dipping Sauce

Julie Koppman — Sat, 11 Aug 2012 16:32:44 +0000

Ingredients:

Red Beans and Rice Boudin Balls:

1 pound ground pork
1 cup chopped seasoning blend (onions, celery, and green bell peppers)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/4 cup water
1/2 pound smoked pork sausage, diced
3 cups cooked rice, cold
1/4 cup finely chopped parsley
1/4 cup finely chopped green onion tops
1 1/2 cups cooked Camellia Brand Red Kidney Beans
2 eggs
3 cups corn flour
6 cups vegetable oil for frying

Dipping Sauce:

1/2 cup mayonnaise
1/2 cup ketchup
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce

Directions:

In a large saucepan over medium heat, brown ground pork. Add seasoning blend, salt, pepper, Cajun seasoning and garlic powder, and simmer until tender. Add water and continue to simmer for 5 minutes. Remove from heat.
In a separate skillet, brown smoked sausage. Set aside.
In a large bowl, combine pork mixture, rice, parsley, green onions, smoked sausage, and cooked red beans. Refrigerate to cool completely.
Use a portion scoop to form 1-inch balls.
Whisk eggs in a small bowl. Place corn flour in a separate bowl.
Roll each ball in corn flour, and then dip in egg wash. Then roll each ball in corn flour again.
Place balls in refrigerator for 30 minutes or until firm.
Heat oil to 360 degrees. Fry balls for approximately 10 minutes, and drain on a paper towel-covered plate.
Mix all dipping sauce ingredients together, and serve alongside boudin balls as an appetizer.

The post Red Beans and Rice Boudin Balls with Dipping Sauce 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.

New Orleans-Style Stuffed Peppers

Aimee Bussells — Fri, 10 Aug 2012 20:00:56 +0000

Ingredients:

1 cup cooked Camellia Brand Red Kidney Beans
4 large green peppers
1 pound sausage, sliced
1 pound ground turkey
1 can tomato sauce
1 cup shredded Cheddar cheese
1 cup cooked rice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Directions:

Preheat oven to 350 degrees.
Slice tops off of green peppers and remove seeds and white pith. Set peppers aside.
In a large skillet, brown ground turkey, garlic powder, and black pepper for about 5-7 minutes.
When turkey is browned, add rice, beans, sausage, and water, mixing well. Cover, and cook for about 7 minutes.
Stir in tomato sauce, and taste for seasoning. Add salt and pepper if desired.
Place peppers in greased casserole pan, and stuff with cooked mixture.
Cook peppers for 20-40 minutes or until they reach your desired level of tenderness. Top with shredded Cheddar cheese.

Recipe by Ascension Parish ProStart School

The post New Orleans-Style Stuffed Peppers first appeared on Camellia Brand.

Curried Lentil Salad

Aimee Bussells — Fri, 03 Aug 2012 15:40:32 +0000

Ingredients:

Dressing

3/4 cup corn oil (or grapeseed oil or other light oil)
1/2 cup wine vinegar (or white balsamic)
2 tablespoons curry powder
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Salad

1 (1-pound) package Camellia Brand Lentils
1 1/2 cups dried currants
1/3 cup capers
1 cup finely chopped red onion

Directions:

In a large bowl, whisk together all dressing ingredients and set aside.
Rinse and sort lentils.
Add lentils to a saucepan and cover with water.
Bring to a boil, then reduce heat to a low simmer. Cook for 20-30 minutes, just until tender. Add water as needed to make sure the lentils are just barely covered.
Rinse and drain well, combine with the dressing, and refrigerate overnight.
At least 2 hours before serving, add the currants, capers and onions to the lentils and mix well. Refrigerate two more hours and serve.

The post Curried Lentil Salad 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.

Marinated Blackeye Peas (Salada de Feijão Frade)

Aimee Bussells — Thu, 02 Aug 2012 21:53:47 +0000

Ingredients:

1 1/2 cups Camellia Brand Blackeye Peas
3 cups water
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup extra virgin olive oil
2 cloves finely chopped garlic
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon marjoram
1/4 teaspoon pepper
3 hard-boiled eggs, sliced

Directions:

Rinse and sort peas.
Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until peas are tender, 50 to 60 minutes; drain.
In large bowl, mix cooked peas and remaining ingredients (except 1 hard-boiled egg). Cover and refrigerate 3 hours.
Arrange remaining sliced egg on top of mixture; sprinkle with additional cilantro and serve.

The post Marinated Blackeye Peas (Salada de Feijão Frade) first appeared on Camellia Brand.

White Beans with Spinach Puree

Aimee Bussells — Thu, 02 Aug 2012 19:22:14 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
1 bay leaf
Water
1 cup bread crumbs
4 cloves garlic, finely chopped
1 box frozen chopped spinach, thawed
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and white pepper, to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large, heavy pot, cover beans with water, about 4 cups. Add bay leaf to pot. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 1/2 hours.
Drain beans and set aside, reserving about 3/4 cup of their liquid. Discard bay leaf.
Combine bread crumbs and garlic in a small bowl.
In a separate microwave-safe bowl, heat spinach, and add oregano, thyme, salt and pepper to taste. Purée spinach mixture in a blender or food processor.
Gently combine beans, bread crumbs, spinach puree and reserved bean liquid.
Serve warm.

The post White Beans with Spinach Puree first appeared on Camellia Brand.

Patricia’s Perfect Field Peas

Aimee Bussells — Thu, 02 Aug 2012 17:47:31 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas
1/2 pound seasoning meat or 1/4 pound butter
10 cups water
1 teaspoon butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1 1/2 teaspoons of your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
Salt
Coarse ground pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat or butter, simmer about 1 hour.
Saute onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft.
Salt and pepper to taste.

The post Patricia’s Perfect Field Peas first appeared on Camellia Brand.

Field Peas and Rice

Aimee Bussells — Thu, 02 Aug 2012 17:44:55 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas
1 ham bone
1 cup chopped onion
2 ribs celery, sliced
2 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/2 teaspoon dried oregano
Salt and pepper, to taste
Cooked rice
Sliced green onions (for garnish)

Directions:

Rinse and sort peas.
Simmer field peas in water until tender, about 1 1/2 hours. Rinse and drain the peas.
In slow cooker combine peas with ham bone, onion, celery and garlic.
Add 1 cup water or broth. Cover and cook on low for 5 to 6 hours.
Add Cajun seasoning, oregano, and salt and pepper to taste.
Continue cooking for 1 to 2 hours longer.
Serve with hot cooked rice and sprinkle with sliced green onion, if desired.

The post Field Peas and Rice first appeared on Camellia Brand.

Crowder Peas Succotash

Aimee Bussells — Thu, 02 Aug 2012 17:21:49 +0000

Ingredients:

1/2 large onion, finely diced
1 cup diced green bell pepper
1 cup diced red bell pepper
3 tablespoons olive oil
2 cups fresh or frozen corn kernels
2 cups cooked Camellia Brand Crowder Peas
1/2 cup reserved liquid from cooked Camellia Brand Crowder Peas
1/2 cup sliced green onions
1 tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon salt
Fresh thyme sprig (garnish)

Directions:

Rinse, sort, and cook peas.
Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender.
Stir in corn and crowder peas; cook 2 minutes or until thoroughly heated.
Stir in 1/2 cup reserved crowder peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated.
Garnish, if desired. Serve immediately.

The post Crowder Peas Succotash first appeared on Camellia Brand.

Elizabeth’s Perfectly Pink BBQ Beans

Aimee Bussells — Thu, 02 Aug 2012 16:25:01 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pink Beans
8-10 cups cold water
1/2 pound salt pork or ham hock
2 1/2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon sugar
2 tablespoons molasses
1 medium onion, chopped

Directions:

Rinse and sort beans.
In a large heavy pot, cover beans with water, and add salt pork or ham hock. Bring to a boil; reduce heat and simmer for 1 hour.
Add remaining seasonings, and simmer until beans are tender. Add additional water as necessary.

The post Elizabeth’s Perfectly Pink BBQ Beans first appeared on Camellia Brand.

Chipotle Baked Beans

Aimee Bussells — Thu, 02 Aug 2012 16:18:53 +0000

Ingredients:

2 cups cooked Camellia Brand Navy Beans
1/2 red onion, chopped
1/4 cup dark brown sugar
1/3 cup ketchup
1 1/2 teaspoons yellow mustard
4 strips bacon, cooked and crumbled
1 1/2 teaspoons pureed chipotle pepper in adobo sauce

Directions:

Preheat oven to 350° F.
Combine all ingredients, and pour mixture into a casserole dish.
Bake, uncovered, for 25 to 30 minutes or until bubbling.

The post Chipotle Baked Beans first appeared on Camellia Brand.

Navy Bean Bacon Chowder

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

Ingredients:

1 1/2 cups Camellia Brand Navy Beans, sorted and rinsed
2 cups cold water
5-6 slices bacon
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
1 rib celery, chopped
1 cup chopped onion
1 small turnip, cut into 1-inch pieces
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth
1 cup milk

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Cook beans until they are tender.
Cook bacon in medium skillet over medium heat. Drain and crumble.
Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly.
Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender.
Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker.
Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.

The post Navy Bean Bacon Chowder first appeared on Camellia Brand.

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.

Cowboy Beans and Rice

Aimee Bussells — Thu, 02 Aug 2012 15:41:27 +0000

Ingredients:

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup long grain white rice, uncooked
3/4 cup water
1/2 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups cooked Camellia Brand Pinto Beans
12 ounces tomato juice
4 ounces green chilies, chopped, undrained

Directions:

Cook ground beef, onions, and peppers in a skillet over medium heat, stirring till ground beef is brown and crumbled. Drain off any grease.
Combine meat mixture, rice, water, chili powder, salt, beans, tomato juice, and chili peppers; stir well.
Pour into 3-quart casserole dish. Cover and bake at 350°F for 50 minutes.
Stir, cover and bake again for an additional 30 minutes, or until rice is tender.

The post Cowboy Beans and Rice first appeared on Camellia Brand.

Connelly’s Macho Pintos

Aimee Bussells — Thu, 02 Aug 2012 15:21:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
8-10 cups cold water
5 whole cloves
1/2 teaspoon dried basil
1/2 teaspoon parsley flakes
Salt to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a large pot, cover beans with water and bring to a boil. Reduce heat, cover and simmer for 1 ½ – 1 ¾ hours.
During last 30 minutes of cooking, add cloves, basil and parsley flakes. Add additional water if necessary.

The post Connelly’s Macho Pintos 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.

The post Black & Gold Pasta Salad first appeared on Camellia Brand.