Directions:

1. In a large pot, place beans and cover with 3 inches of water. Cover and let stand overnight. Drain and rinse beans before using.
2. In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until just tender, 7 to 8 minutes. Add wine, scraping any bits from bottom of pot and cook until reduced by half, about 5 minutes. Add stock, rinsed beans, ham hocks, parsley, salt, black pepper, oregano, and red pepper. Bring to a boil over medium-high heat. Cover with lid, reduce to a simmer, and cook, stirring occasionally, until beans are tender, about 2 hours.
3. Using tongs, carefully remove ham hocks from pot. Using a potato masher or fork, mash beans to desired consistency. Shred meat from ham hocks and return to pot, discarding skin, bones, and cartilage. Stir until well combined and simmer, uncovered, for 15 minutes more. Serve warm.

The post Ham Hock and White Bean Stew first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/ham-hock-and-white-bean-stew/feed/ 0 https://static.camelliabrand.com/recipes/bourbon-bacon-field-peas-with-collards/ https://static.camelliabrand.com/recipes/bourbon-bacon-field-peas-with-collards/#respond Tue, 04 Aug 2020 22:52:21 +0000 https://www.camelliabrand.com/?post_type=recipes&p=40412 Ingredients: , rinsed and sorted , chopped , chopped, about 1 1/2 cups , minced , stems removed, sliced, about read more ...

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

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:

1. 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.
2. 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.
3. 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.
4. Sprinkle with crushed red pepper and serve with fried chicken.

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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