Diced Tomatoes | Camellia Brand

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.

The post Greens and Blackeye 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.

The post Blackeye Peas and Jammy Eggs first appeared on Camellia Brand.

Chef Jenn’s ‘Baby It’s Cold Outside’ Chili

user-submission — Tue, 19 Nov 2019 14:57:49 +0000

Ingredients:

1 pound lean ground beef
1 small onion, diced fine
3-4 heaping tablespoons Baby It’s Cold Outside Chili Seasoning
2 cups diced tomatoes
2 cups canned tomato sauce
2 cups cooked Camellia Brand Red Kidney Beans
2 cups beef or vegetable stock

Directions:

Brown ground beef in a medium sized stockpot, over medium heat; stirring frequently.
Add the onion and cook until soft, about 4-5 minutes.
Stir in Baby It’s Cold Outside Chili Seasoning and cook another 5 minutes. Add the remaining ingredients, bring to a boil and reduce heat to low.
Cover and simmer for 30 minutes.
Adjust to taste with additional Baby It’s Cold Outside Chili Seasoning, as needed.
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 ‘Baby It’s Cold Outside’ Chili 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.

Cozy Minestrone

Aimee Bussells — Tue, 01 Nov 2016 15:53:33 +0000

Ingredients:

2 tablespoons olive oil
2 onions, chopped (about 3 cups)
3-4 stalks celery, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
6 cloves garlic, chopped
8 cups vegetable broth
4 cups water
1 (28-ounce) can diced tomatoes
1 pound Camellia Brand Cannellini Beans
2 teaspoons dried oregano
1 teaspoon dried thyme
3/4 teaspoon fennel seed
1 cup Dagostino Birdseye Pasta, or other small-shaped pasta
1 zucchini, cubed (about 1 cup)
1 cup green beans, cut in 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
Fresh basil, chopped
Parmesan cheese

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium high heat. Add onion, celery, and carrot, and sauté for 3 minutes. Add garlic and cook 1 minute more.
Add broth, water, tomatoes, beans, oregano, thyme, and fennel, and bring to a boil.
Boil for 10 minutes, reduce heat, cover, and simmer 3-4 hours, or until beans are tender.
Stir in pasta, zucchini, green beans, salt, and pepper. Cook 10 minutes more, and serve topped with fresh basil and fresh grated Parmesan.

The post Cozy Minestrone first appeared on Camellia Brand.