Directions:

BEAN COBBLER

1. Soak your crowder peas overnight with enough water to cover them. The next day, strain your peas and discard the soaking liquid.
2. Combine the peas with water, cinnamon, orange peel, vanilla extract and whole cloves in a pot. Bring the pot to a boil, then reduce to a simmer. Cook the peas for about an hour and a half or until they are tender. If while your peas are simmering the water is no longer covering them, add more to cover.
3. While your beans are cooking, dice the apple and mix with lemon juice to keep from browning. Once the beans are cooked, remove the orange peel, cinnamon stick, and whole cloves. Strain out the leftover water in the pot and discard.
4. Puree ¾ of your beans in a food processor with the brown sugar, granulated sugar, yogurt, egg yolk, whole egg, nutmeg, salt, bourbon and cornstarch.
5. Combine pureed peas, whole peas, and diced apple in a bowl. Transfer to a 8” Dutch oven cover and bake at 325 F for 15 minutes. Uncover and top with streusel (recipe below) bake for another 15 minutes. Serve warm topped with vanilla ice cream.

OAT STREUSEL

Combine oats, sliced almonds, whole wheat flour, all-purpose flour, light brown sugar, salt and pumpkin pie spice in a bowl with a whisk. Whisk in melted butter. Reserve for the top of the cobbler. Can be made ahead of time and stored in the freezer.

 

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.”

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

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:

1. 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.
2. To a slow cooker, add beans, vegetable stock, bourbon, apple cider vinegar and Liquid Smoke (if using). Set aside.
3. 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.
4. 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.

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