okra | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Thu, 07 Mar 2024 20:34:18 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png okra | Camellia Brand https://static.camelliabrand.com 32 32 Southern Summer Succotash https://static.camelliabrand.com/recipes/southern-summer-succotash/ https://static.camelliabrand.com/recipes/southern-summer-succotash/#respond Fri, 14 Jul 2017 16:29:09 +0000 http://www.camelliabrand.com/?post_type=recipes&p=33081 Ingredients: ears dry , cooked and chopped, reserve drippings chopped or or , optional sliced fresh or frozen , thawed chopped Vidalia or read more ...

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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:

  1. 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.
  2. 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.
  3. 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. 
  4. Cook the bacon in a large skillet, remove bacon and set aside to chop, but leave drippings in the skillet.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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Ingredients:

  • 1 (1-pound) package Camellia Brand Crowder Peas
  • 1 clove garlic, minced
  • 1 cup chopped onion
  • 8 cups water or broth
  • Small pod of fresh okra or sliced, frozen okra
  • Salt and pepper

Directions:

  1. Rinse and sort peas.
  2. Put peas in water or broth, bring to a boil, and reduce heat to medium.
  3. Add onion and garlic. Simmer for 1 1/2 hours.
  4. When peas are tender, season with salt and pepper to taste. 
  5. Lay small pod of okra or sliced, frozen okra on top of peas. Cover and simmer until okra is heated through.
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