Directions:

1. In a large bowl, combine cooked field peas, corn, onion, bell peppers, green onion, jalapeño, cilantro, lime zest and juice, oil, and salt. Stir well to combine. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips and cucumbers.

 

This recipe and image are from Taste of the South magazine.

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Ingredients:

 

 

• 1 (1-pound) package Camellia Brand Small Red Beans
• 1 tablespoon coconut oil (or vegetable oil) 
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced
• 4 cups chicken or vegetable broth 
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika 
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon ground clove 
• 1/2 cup chopped cilantro
• 1 large bell pepper, chopped
• 2-3 medium potatoes, cut into bite-size chunks, about 2 cups
• Hot sauce, to taste
• Salt, to taste
• 3-4 cups hot cooked rice
• Chopped cilantro, for garnish

Directions:

 

1. Rinse and sort beans; soak if desired (soaking Small Red Beans is optional).
2. In a Dutch oven or soup pot, heat oil and add onion, garlic, and jalapeño; cook and stir over medium heat until onion is soft and translucent, about 5 minutes.
3. Increase to high heat, add broth and beans and bring to a boil for 10 minutes.
4. Reduce heat and simmer, stirring occasionally, for 1 hour or until beans are tender. Add water or broth if needed to keep beans covered while cooking.
5. Add remaining ingredients and continue simmering on low heat, stirring occasionally, until potatoes are tender, about 20-30 minutes. For extra creamy beans, smash a few spoonfuls of beans against the inside of the pot.
6. Season to taste with hot sauce and salt.
7. Serve with hot cooked rice; garnish with chopped cilantro. 

 

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