Directions:

For ragù:

1. 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.)
2. 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:

1. 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.

The post Mushroom & Butter Bean Ragù with Cheesy Grits first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/mushroom-butter-bean-ragu-with-cheesy-grits/feed/ 0 https://static.camelliabrand.com/recipes/southern-large-limas-with-ham-hock/ https://static.camelliabrand.com/recipes/southern-large-limas-with-ham-hock/#respond Tue, 04 Aug 2020 22:52:47 +0000 https://www.camelliabrand.com/?post_type=recipes&p=40418 Ingredients: , rinsed and sorted , chopped, about 3 cups , leaves removed, chopped, about 1/2 cup , minced , read more ...

The post Instant Pot Southern Large Limas with Ham Hocks first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1-pound) package Camellia Brand Large Limas (large butter beans), rinsed and sorted
• 2 tablespoons olive oil
• 3 medium onions, chopped, about 3 cups
• 1 stalk celery, leaves removed, chopped, about 1/2 cup
• 6 cloves garlic, minced
• 1 large ham hock, meat scored
• 2 bay leaves
• 6 cups water
• 2 tablespoons hot sauce
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• Chopped fresh parsley, for garnish
• Cornbread, for serving

Directions:

1. Select SAUTE feature on Instant Pot. Add oil and heat until hot. Add onion and celery; cook, stirring frequently, until tender and lightly browned, 5 to 8 minutes. Add garlic and cook 1 minute more.
2. Stir in beans, ham hock, bay leaves and 6 cups water. Select CANCEL feature.
3. Cover, lock and seal lid. Select MANUAL feature. Pressure cook on HIGH for 25 minutes. Let pressure release naturally for 10 minutes. Using the handle of a wooden spoon or long tongs, carefully release remaining pressure. Uncover; select CANCEL feature.
4. Remove bay leaves. Remove ham hock and chop meat. Return chopped ham to Instant Pot. Stir in hot sauce, salt and pepper.
5. Garnish with parsley and serve with cornbread.

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.

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