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/braised-short-rib-and-berbere-split-peas/ https://static.camelliabrand.com/recipes/braised-short-rib-and-berbere-split-peas/#respond Mon, 18 Feb 2019 21:21:38 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37772 Ingredients: BRAISED SHORT RIB , large dice  , large dice  , whole, large dice (save fennel fronds separately) zest of read more ...

The post Braised Short Rib and Berbere Split Peas first appeared on Camellia Brand.]]>

Ingredients:

BRAISED SHORT RIB

• 3 lbs boneless short rib
• 2 tbsp salt
• 2 yellow onions, large dice 
• 1 carrot, large dice 
• 1 fennel, whole, large dice (save fennel fronds separately)
• 1 head garlic
• 3 tbsp canola oil
• 2 tbsp paprika
• zest of 1 orange

BERBERE SPLIT PEAS

• 1 lb dried yellow split peas
• 3 red onions, small diced
• 5 garlic cloves, chopped
• 2 tbsp canola oil
• 1 tbsp berbere spice or dry harissa
• 1.5 tbsp salt
• 1 quart water
• 2 tbsp olive oil 

Directions:

BRAISED SHORT RIB

1. Season the short ribs with salt and allow to sit in the refrigerator overnight. The following day, roast the short ribs on 450F on a sheet tray until deeply caramelized, about 20 minutes. Place the short ribs in a deep roasting pan and set aside.
2. Separately, in a large saute pan, caramelize the yellow onions, carrot, fennel bulbs, and garlic in canola oil over medium-high heat. Turn off the heat and add the paprika and allow to toast until fragrant.
3. Place the cooked vegetables over the short ribs in the roasting pan and top with the orange rind and reserved fennel fronds.
4. Cover the short ribs with water then cover with foil and allow to cook at 275F for 3 hours until tender and just starting to fall apart when pulled at with tongs. Allow to fully cool in the braising liquid before removing the meat.
5. Drain the liquid from the short rib, set aside the meat, and reduce the liquid on the stove over medium-low heat until slightly thick, about 20 minutes.
6. Slice the meat and glaze in the oven on 400F with the reduced liquid until caramelized. Serve over the split peas.

BERBERE SPLIT PEAS

1. Start by sweating red onions and chopped garlic in a heavy bottom pot over medium heat with the canola oil until translucent, roughly 15 minutes.
2. Add the berbere spice and allow to toast until fragrant about 2 minutes.
3. Add the drained and soaked split peas to the pot, salt, and cover with the water.
4. Allow to cook on medium heat, uncovered, for 30 minutes until the liquid is absorbed.
5. When the lentils are tender, turn off the heat and add the olive oil and stir in gently. Set aside to serve with the short ribs.

 

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Braised Short Rib and Berbere Split Peas first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/braised-short-rib-and-berbere-split-peas/feed/ 0 https://static.camelliabrand.com/recipes/pinto-beans-with-swiss-chard-and-vegan-chorizo/ https://static.camelliabrand.com/recipes/pinto-beans-with-swiss-chard-and-vegan-chorizo/#respond Wed, 15 Feb 2017 22:11:53 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37624 Ingredients: , chopped , chopped , cut into thin threads , cut lengthwise and then into 1” pieces Directions: Rinse read more ...

The post Pinto Beans with Swiss Chard and Vegan Chorizo first appeared on Camellia Brand.]]>

Ingredients:

• 1 lb Camellia Pinto Beans
• 3 bay leaves
• 4 cloves garlic
• 10 cups water
• 1 organic onion, chopped
• 1 tbs garlic, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 2 bunches Swiss Chard, cut into thin threads
• 2 vegan chorizo, cut lengthwise and then into 1” pieces
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• Olive oil

Directions:

1. Rinse and drain the pinto beans. Put them in a large heavy pot with 10 cups of water, the bay leaves and the cloves of garlic. Bring to a boil, and cook for 10 minutes. 
2. Lower the temperature, and simmer the beans for 1-1/2 hours, until soft. Drain the beans and reserve the water they were cooked in. 
3. In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic. 
4. Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted. 
5. Add the beans back in, along with the salt, pepper, cumin, and paprikas. Simmer for 10 minutes, stirring regularly, and adding the reserved water to get the consistency you want. 
6. Adjust the spices according to taste.  

Bhavani Jaroff is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal. 

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