Directions:

1. Heat olive oil in a large saucepan over medium heat.
2. Add sausage and cook until sausage has started to brown, about 5 minutes.
3. Add onion, garlic and thyme and cook an additional 5 minutes or until vegetables are softened.
4. 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.
5. Stir in the Blackeye Peas, cheese, butter and Moulin Rouge Sassy Seasoning Salt.
6. Spread the Blackeye Pea mixture out onto a baking sheet and refrigerate until completely chilled; about 2 hours.
7. Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 350°F over medium-high heat.
8. Line a large platter with paper towels and set aside.
9. 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.
10. Pour bread crumbs into a third shallow baking dish.
11. Form the cold Blackeye Pea mixture into golf-ball sized balls.
12. Roll each ball in the seasoned flour, then roll in the egg wash.
13. Shake off any excess egg and roll in the breadcrumbs.
14. Repeat until all of the mixture has been breaded.
15. Place the balls in the vegetable oil to fry in batches of 5 or 6, until golden brown, about 5 minutes.
16. Remove from the oil and drain on the paper-towel–lined platter.
17. Repeat until they are all fried.
18. Sprinkle with coarse grain salt and chopped herbs and serve piping hot.
19. 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.]]> https://static.camelliabrand.com/recipes/chef-jenns-blackeye-pea-fritters/feed/ 0 https://static.camelliabrand.com/recipes/black-bean-burgers/ https://static.camelliabrand.com/recipes/black-bean-burgers/#respond Wed, 05 Sep 2012 23:49:22 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=8403 https://static.camelliabrand.com/recipes/black-bean-burgers/feed/ 0 https://static.camelliabrand.com/recipes/lentil-loaf/ https://static.camelliabrand.com/recipes/lentil-loaf/#respond Fri, 03 Aug 2012 15:37:45 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=8108 Ingredients: Camellia Brand , rinsed and dried  uncooked fine  soft , beaten  dried  medium , chopped , crushed dried  dried read more ...

The post Lentil Loaf first appeared on Camellia Brand.]]>

Ingredients:

• 2 cups Camellia Brand Lentils, rinsed and dried
• 1 bay leaf
• 8 cups water
• 1 cup uncooked fine bulgur wheat
• 1 cup soft whole-wheat bread crumbs
• 1 egg, beaten
• ½ teaspoon dried basil
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried tarragon
• Salt and pepper to taste
• 3 tablespoons tomato paste or tomato sauce

Directions:

1. Rinse and sort lentils.
2. Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 minutes. 
3. Combine bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
4. Preheat oven to 350°F. Transfer lentils to a large mixing bowl. Add bulgur and remaining ingredients except tomato paste or sauce.  Mix well until thoroughly combined. 
5. Pat mixture into a 9-inch loaf pan. Bake for 40 minutes until firm but not dry.
6. During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 minutes.
7. Cut into slices and serve warm.

The post Lentil Loaf first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/lentil-loaf/feed/ 0 https://static.camelliabrand.com/recipes/white-beans-with-spinach-puree-2/ https://static.camelliabrand.com/recipes/white-beans-with-spinach-puree-2/#comments Thu, 02 Aug 2012 19:22:14 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=8084 Ingredients:   1 () package Camellia Brand , finely chopped , thawed  and , to taste Directions: Rinse and sort read more ...

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

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:

1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
2. 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.
3. Drain beans and set aside, reserving about 3/4 cup of their liquid. Discard bay leaf.
4. Combine bread crumbs and garlic in a small bowl.
5. 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.
6. Gently combine beans, bread crumbs, spinach puree and reserved bean liquid.
7. Serve warm.

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