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Ham Hock and White Bean Stew

user-submission — Fri, 07 Jan 2022 21:36:42 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans, rinsed and sorted
1 tablespoon olive oil
1 cup sweet onion, chopped
5 garlic cloves, minced
1/2 cup white wine
2 (32 -ounce) containers vegetable stock
3 1/2 pounds smoked ham hocks, scored on each side
1 tablespoon fresh parsley, chopped
1 tablespoon kosher salt
1 teaspoon black pepper, ground
1 teaspoon fresh oregano, chopped
½ teaspoon red pepper, crushed

Directions:

In a large pot, place beans and cover with 3 inches of water. Cover and let stand overnight. Drain and rinse beans before using.
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.
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.

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Bedazzled Lady Cream Peas

user-submission — Sat, 14 Mar 2020 10:34:55 +0000

Ingredients:

2 cups Camellia Lady Cream Peas or Camellia Blackeye Peas
2 handfuls sunflower sprouts
1/2 cup feta cheese, crumbled
½ cup green onions, chopped
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh dill leaves, chopped
1/4 cup fresh pomegranate seeds
3 tablespoons lemon juice, freshly squeezed
3 tablespoons red wine vinegar
1 teaspoon honey, preferably raw
1 pinch kosher salt
1 pinch crushed red pepper

Directions:

Rinse dried peas, then add peas and fresh water (enough to cover peas by 2 inches) to a large pot.
Bring to a boil over medium-high heat, then lower to a simmer and let cook for an hour, checking from time to time to make sure that peas do not stick to the bottom of the pot. Add water if needed to ensure that there is always enough water in the pot to cover the peas. After the hour, and when the peas are still firm but can be easily smashed with a fork, drain in a colander and rinse gently with cold water to keep from cooking further. Set peas aside to drain and cool completely, about 15 minutes.
Place cooled peas in a large salad bowl and add sprouts, feta, green onions, parsley, mint and dill.
In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, salt and crushed red pepper until slightly creamy. Pour over salad and toss gently.
Sprinkle pomegranate seeds on salad and serve.

Nicole Aandahl of cleansoulkitchen.com is a Virginia-based food writer and blogger who loves her garden and global soul food. Nicole participates in ‘Chef at Market’ events with Fresh Farm Markets in the DC-area and teaches private cooking classes on everything from making biscuits to gumbo.

The post Bedazzled Lady Cream Peas first appeared on Camellia Brand.

Southern Summer Succotash

user-submission — Fri, 14 Jul 2017 16:29:09 +0000

Ingredients:

3 medium ears corn
1/2 pound dry Camellia Brand Baby Lima Beans
3 slices bacon, cooked and chopped, reserve drippings
1/2 cup chopped andouille or smoked ham or turkey, optional
1 cup sliced fresh or frozen okra, thawed
1 cup chopped Vidalia or other sweet onion
1/2 cup chopped sweet bell pepper (green, red, yellow, orange or a combination)
1/2 tablespoon minced garlic
1/2 tablespoon brown sugar
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1 cup halved grape tomatoes
2 teaspoons fresh, chopped parsley
1 tablespoon unsalted butter, or 1/8 cup heavy cream

Directions:

Cook corn using your favorite method, or place whole, unhusked corn in microwave and cook on high for 12 minutes (1000 watt); use oven mitt to remove and set aside to cool.
Meanwhile, add baby lima beans to a small saucepan and cover with water. Bring to a boil, boil for 3 minutes, reduce to simmer and cook until mostly tender, about 45 minutes – 1 hour. Drain, setting aside 1/2 cup of the cooking water. Rinse beans and set aside.
Use a sharp, serrated knife to carefully cut off the root end of the corn, remove husks and silks and cut corn off of the cob. Use dull edge of the knife to scrape down the milk; set aside.
Cook the bacon in a large skillet, remove bacon and set aside to chop, but leave drippings in the skillet.
Add sausage or ham to drippings, if using, and cook over medium high until browned. Remove with a slotted spoon and transfer to the beans.
Add the okra to the drippings and cook for about 3 minutes or until lightly browned. Add onion and bell pepper and cook another 4 minutes until softened; add the garlic and cook another minute.
Add the corn, sugar, baby lima beans, meat and seasonings to the skillet. Add some of the reserved cooking water, a little at a time, only if mixture is too dry.
Reduce heat to medium low, cook and stir until everything is heated through. Add tomatoes, bacon, and parsley. Stir in butter or cream until warmed through; taste and adjust seasonings as needed.
Serve immediately.

Recipe from Mary Foreman, publisher and author of DeepSouthDish.com, an online blog about Southern cooking. Mary published her first cookbook, Deep South Dish Homestyle Southern Recipes in May 2015. It’s a compilation of her most-loved and top southern favorite recipes, including several that are cookbook exclusives.

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Dorothy’s Delicious Baby Lima Beans or Green Baby Lima Beans

Aimee Bussells — Tue, 01 Nov 2016 15:53:35 +0000

Ingredients:

1 (1-pound) package Camellia Brand Baby Lima Beans or Camellia Brand Green Baby Lima Beans
1 cup chopped onion
10 cups water
1 tablespoon butter or olive oil (optional)
Salt to taste
1 toe garlic, chopped (optional)
1 tablespoon chopped parsley (optional)
1/2 pound ham or seasoning meat (if bacon is used for seasoning, brown before adding)

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Cover beans with water, add meat, simmer about 1 hour.
Sauté onion, garlic, parsley in butter or olive oil.
Add vegetables to beans and cook 1/2 hour, or until tender.

The post Dorothy’s Delicious Baby Lima Beans or Green Baby Lima Beans first appeared on Camellia Brand.

New Orleans-Style Red Beans & Rice

Aimee Bussells — Thu, 21 May 2015 22:00:46 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 (32-ounce) container no-sodium chicken broth
Water, as needed
1 large onion, chopped
1 bell pepper, chopped
1/2 cup chopped parsley
4 celery stalks, chopped
1-3 cloves garlic, minced
1 pound of tasso, smoked ham, or pickled pork or a large ham hock
2 bay leaves
1 teaspoon dried thyme
Hot sauce to taste
Creole seasoning to taste
Salt and pepper to taste
6 cups white or brown rice, cooked

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1 part beans to 2 parts liquid.
Bring the beans to a rolling boil, then lower heat, and simmer for 1-2 hours, or until tender. Stir often, (so that beans don’t stick to bottom of pot) and add water as needed.
Brown the meat in a skillet. Remove meat and set aside. In the drippings in skillet, sauté onions, celery, parsley and bell pepper until tender. Add the garlic and saute for 2 minutes, stirring occasionally. Add meat, sautéed vegetables, bay leaf and thyme to the beans. Water should cover all.
Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
To make creamier beans, remove 2 or 3 cups of beans from the pot, puree them with a mixer or blender, and return to pot. Add hot sauce, salt, pepper and/or Creole seasoning to taste.
Serve over rice.

The post New Orleans-Style Red Beans & Rice first appeared on Camellia Brand.

Navy Bean Salad

Aimee Bussells — Sun, 23 Sep 2012 20:25:58 +0000

Ingredients:

1/2 pound cooked and cooled Camellia Brand Navy Beans
2/3 cup finely julienned carrots
1/2 cup finely sliced red onion
1 cup canned or fresh corn kernels
1/4 cup rice wine vinegar (or white balsamic vinegar)
2 tablespoons olive oil
2 tablespoons chopped fresh parsley (or cilantro)
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper

Directions:

Mix navy beans, carrots, red onion and corn in a bowl.
Add vinegar, olive oil, parsley, salt and pepper, and toss gently to distribute dressing.

The post Navy Bean Salad first appeared on Camellia Brand.

Lima Bean Spread

Aimee Bussells — Sat, 11 Aug 2012 21:32:01 +0000

Ingredients:

3 cups cooked Camellia Brand Large Lima Beans
1/2 cup lemon juice
1 tablespoon minced garlic
2 tablespoons minced red onion
1 teaspoon dried cilantro
2 tablespoons minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Directions:

Purée cooked lima beans in a food processor.
Add puréed beans to a large bowl, and mix in remaining ingredients until well blended.
Cover and chill for at least 4 hours.
Serve by spreading on toasted bread slices or crackers.

The post Lima Bean Spread first appeared on Camellia Brand.

Marjorie’s Marvelous Large Lima (Large Butter) Beans

Aimee Bussells — Thu, 21 Jun 2012 21:18:02 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1/2 pound ham or seasoning meat
1 large onion, chopped
1 toe garlic, chopped
1 tablespoon chopped parsley
1 tablespoon chopped celery
6 cups water
1 large bay leaf
Salt and pepper to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a heavy skillet over low heat, cook ham or seasoning meat for 10-12 minutes; this will render the meat and create the grease needed for Step 3. Remove ham or seasoning meat, and set aside.
In skillet grease, sauté onion, garlic, parsley and celery.
In large heavy pot, cover beans with water and bring to a boil. Reduce heat to a simmer, and add sautéed vegetables, ham or seasoning meat, and bay leaf to pot. Simmer for 1 1/2 hours, or until beans are tender, stirring occasionally. Add water as necessary.
Remove bay leaf, add salt and pepper to taste and serve.

The post Marjorie’s Marvelous Large Lima (Large Butter) Beans first appeared on Camellia Brand.