pepper | Camellia Brand

Simple Slow Cooker Blackeye Peas

Aimee Bussells — Sun, 10 May 2020 17:02:29 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
1 onion, diced
3 cloves garlic, minced
1 ham hock or a ½ pound diced ham
6 cups water or chicken broth
Salt, pepper and hot sauce to taste

Directions:

Rinse and sort peas.
Add peas, onion, garlic, ham hock or diced ham, and water or broth to slow cooker. Stir well and cover.
Cook on low for 5-6 hours or until peas are desired tenderness.
Season to taste.

The post Simple Slow Cooker Blackeye Peas first appeared on Camellia Brand.

Zydeco Chop Chop Red Beans & Rice

Heather Hampton — Tue, 24 Mar 2020 15:21:06 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 cup Zydeco Chop Chop, rehydrated with olive oil or water, divided
1/4 stick butter
8-10 cups water
1 pound smoked sausage, sliced
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort beans; soak beans if desired.
In a large heavy pot, melt 1/4 stick butter over medium heat. Set aside 3 tablespoons of the Zydeco Chop Chop and add remainder to pot. Sautè for 30-45 seconds.
Add beans and water.
Bring to a rolling boil for 30 minutes, stirring every 10 minutes.
Reduce heat and simmer, stirring occasionally, until beans are desired tenderness, about 1-2 hours.
Add salt, pepper and Cajun seasoning to taste.
In a separate pan, cook sliced sausage for 5 minutes. Add 3 tablespoons rehydrated Zydeco Chop Chop in the last minute of cooking.
Add cooked sausage to the red beans.
Serve over hot cooked rice.

The post Zydeco Chop Chop Red Beans & Rice first appeared on Camellia Brand.

Instant Pot White Bean Chili

Aimee Bussells — Tue, 10 Mar 2020 17:08:34 +0000

Ingredients:

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 (4.5-ounce) can chopped green chiles
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
½ teaspoon Kosher salt
1 (1-pound) package Camellia Brand Great Northern Beans
6 cups chicken broth
1 pound boneless, skinless chicken thighs
1 ½ cups frozen corn kernels
Salt and pepper to taste
Optional toppings: chopped fresh cilantro, green onions, avocado and shredded cheddar cheese

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil. Add chopped onion and sauté till soft. Stir in garlic, green chiles, cumin, smoked paprika, and chipotle chili powder.
Add beans, broth, and chicken. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 40 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for at least 20 minutes. Then, carefully turn the valve to venting.
Remove lid. Stir well and remove any large chunks of chicken. Shred chicken and add back into the pot.
Stir in frozen corn. Add salt and pepper to taste.
Serve hot with optional toppings.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.

The post Instant Pot White Bean Chili first appeared on Camellia Brand.

Crowder Peas with Smoked Pork Sausage & Green Onions

user-submission — Thu, 27 Feb 2020 19:32:09 +0000

Ingredients:

1 pound smoked pork sausage, chopped
1 clove garlic, chopped
3 stalks celery, chopped
2 jalapeño peppers, chopped
1 pound Camellia Brand Crowder Peas, washed and sorted
3 quarts pork bone broth or stock
1 bunch green onions, chopped
Salt and pepper to taste
Hot cooked rice

Directions:

In large kettle on medium heat, brown sausage; set aside and drain excess grease
Add garlic, celery and chile peppers and sauté until fragrant and soft
Add pork stock and Crowder Peas
Bring to boil
Reduce to simmer and cook one hour
Add chopped green onions and continue simmering until peas are tender
Season with salt and pepper to taste
Serve with hot cooked rice

Cooking notes
• Buy the best pork sausage you can lay your hands on, splurge a little
• Camellia is the finest pea on the market
• How to make pork stock
• Add a little cayenne powder if you want to ratchet up the heat a little
• Don’t like brown crowders? Use a favored bean; this recipe would translate well to a variety of beans

This recipe hails from R.L. Reeves, Jr., a Texas photographer and writer who is living and documenting life in the 9th Ward of New Orleans. His recipe and cooking notes are from his food and culture blog, scrumptiouschef.com

The post Crowder Peas with Smoked Pork Sausage & Green Onions first appeared on Camellia Brand.

Dump and Go: Slow Cooker Red Beans & Rice

Aimee Bussells — Fri, 10 Jan 2020 18:01:48 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound Andouille or smoked sausage, sliced or 1 large ham hock
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6-7 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put beans, sausage or ham hock, trinity, garlic powder and water in the slow cooker. Stir well and cover.
Cook on low heat for 8 hours.
When beans are tender, use a spoon or potato masher to mash beans to desired creamy consistency. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

The post Dump and Go: Slow Cooker Red Beans & Rice first appeared on Camellia Brand.

Soup Beans

Aimee Bussells — Wed, 01 Jan 2020 18:11:29 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
5 slices bacon, roughly chopped
1 small yellow onion
½ cup chopped carrot
½ cup chopped celery
5 cloves garlic, minced
8-10 cups water or broth
1 bay leaf
Hot sauce to taste
Salt to taste
Pepper to taste

Directions:

Rinse and sort beans.
In a large heavy pot, cook bacon over medium heat until crispy. Remove bacon to a paper-towel lined plate.
To bacon drippings in pot, add onion, carrot and celery. Stir and cook about 5 minutes, till vegetables are soft. Add garlic, and cook another 1 minute.
Add beans, water or broth, and bay leaf to pot. Bring to a boil then reduce heat and simmer, partially covering the pot for 2 hours, or until beans are soft. Add more water or broth as needed.
When beans are tender, remove bay leaf. Add hot sauce, salt and pepper to taste.
Serve topped with crumbled bacon.

The post Soup Beans first appeared on Camellia Brand.

Simple Southern Lima Beans

Aimee Bussells — Tue, 10 Dec 2019 18:04:40 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
5 slices bacon, roughly chopped
1 large onion, chopped
1 ham hock or ½ pound seasoning meat, optional
8-10 cups water or chicken broth
Salt and pepper to taste

Directions:

Rinse and sort large lima beans.
In a large Dutch oven over medium heat, cook bacon until crisp.
Add chopped onion to bacon grease in the pot, and cook until soft, about 5 minutes.
Add the beans, ham hock or seasoning meat, and enough water or broth to cover the beans.
Bring to a boil, and then reduce heat and simmer for 2-3 hours, stirring occasionally, until beans are tender. Keep beans covered while cooking, by adding more liquid as necessary.
If using ham hock, remove from pot. If desired, chop or shred ham, discarding skin, bones and cartilage, and stir ham back into beans.
Season to taste and serve hot.

The post Simple Southern Lima Beans first appeared on Camellia Brand.

Easy Red Beans & Rice Stovetop

Aimee Bussells — Tue, 10 Dec 2019 18:00:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon oil
1 pound Andouille or smoked sausage, sliced or 1 pound chopped ham
2 cups pre-chopped trinity (onions, celery, and bell pepper)
2 teaspoons garlic powder or a few cloves garlic, minced
6-8 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
To a large pot, add oil and brown sausage or ham for a few minutes over medium heat.
Add pre-chopped trinity and garlic to pot. Cook until the vegetables are soft and translucent, about 5 minutes, stirring occasionally.
Add beans and water or broth to pot and stir well. Bring to a boil, then reduce heat to a simmer. Partially cover pot, and simmer for 1-2 hours, stirring occasionally until beans are soft. Mash beans against the side of the pot for a creamier consistency.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

The post Easy Red Beans & Rice Stovetop first appeared on Camellia Brand.

Easy Instant Pot Red Beans & Rice

Aimee Bussells — Tue, 10 Dec 2019 17:54:03 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 smoked ham hock or ½ pound chopped ham or your favorite seasoning meat
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put the beans, ham hock or seasoning meat, pre-chopped trinity, garlic powder, and water or broth in the Instant Pot. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning to taste.
Serve over hot cooked rice.

The post Easy Instant Pot Red Beans & Rice first appeared on Camellia Brand.

Instant Pot Butter Beans & Hog Jowls

user-submission — Mon, 01 Apr 2019 21:05:52 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1 ham bone
1 (4-ounce) hog jowl, diced
1 yellow onion, chopped
2 cloves garlic, minced
1 dried red chili pepper
5 cups water
1 teaspoon salt, to taste
1/4 teaspoon freshly ground black pepper, to taste

Directions:

Rinse and sort beans.
Put the beans, ham bone, hog jowl, onion, garlic, dried red chili pepper and water in the Instant Pot. Stir. Twist to lock the lid, and turn the valve to sealing.
Use Manual mode to cook at high pressure for 30 minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. Salt and pepper to taste.
Serve hot.

Tips:

If after cooking, beans are soft but there’s too much liquid remaining, use Sauté mode and cook till thickened.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to “sealing.” Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

Note from the author:

Hog jowl comes from the cheek area of the hog and is usually found in the pork section of your grocery, next to the ham, or at a butcher shop. Although it tastes similar to bacon, it has a texture that remains firm during long cooking times. You can use it fresh, cured, or smoked to add richness and flavor to any pot of beans, peas, or greens.

The post Instant Pot Butter Beans & Hog Jowls first appeared on Camellia Brand.

Instant Pot Lima Beans & Greens Soup

Aimee Bussells — Mon, 01 Apr 2019 21:05:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
2 tablespoons olive oil
2 cups chopped onion (options: white, red, leeks, shallot or any combination)
2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
3 cloves garlic, chopped
8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
1/4 teaspoon crushed red pepper flakes
3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
1 teaspoon salt or to taste
1/4 teaspoon pepper

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more.
Add broth, beans and red pepper flakes; stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
Serve hot.

Tips:

If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.

Instant Pot Refried Beans

Aimee Bussells — Mon, 01 Apr 2019 21:04:28 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
1 tablespoon olive oil
1 yellow onion, roughly chopped
1/2 jalapeño, seeded and chopped
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
6 cups water or no-sodium broth
Salt, pepper, and ground cumin to taste
Shredded Mexican-blend cheese (optional)

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add onion and jalapeño, and sauté for 1-2 minutes. Add garlic and sauté for 1 minute.
Add the beans, cumin, and water or broth to the Instant Pot. Stir well. Twist to lock the lid, and turn the valve to sealing.
Use Manual mode to cook at high pressure for 45 minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid and stir well. Add salt, pepper and additional cumin to taste.
Strain beans and reserve excess liquid. Mash or process the beans, adding the reserved liquid as needed to attain desired consistency.
Serve hot, topped with cheese.

Tips:

If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot Refried Beans first appeared on Camellia Brand.

Instant Pot South-Louisiana Style White Beans & Rice

Aimee Bussells — Mon, 01 Apr 2019 21:04:10 +0000

Ingredients:

2 tablespoons olive oil, separated
1 pound smoked or Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 (1-pound) package Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
5 cups water
1/4 teaspoon cayenne
1 bay leaf
Salt & pepper, to taste
Creole seasoning, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
Hot cooked rice

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add 1 tablespoon oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add another tablespoon of oil to the Instant Pot. Add onions, bell pepper, celery, and garlic to pot. Sauté till soft and translucent.
Add cooked sausage back to the pot, along with the beans, water, cayenne, and bay leaf. Stir well.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button, (or use Manual mode and set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
Just before serving, remove bay leaf and stir in fresh parsley and green onions. Serve over hot cooked rice, with additional fresh parsley and green onions as garnish.

Tips:

If after cooking, beans are soft but have too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
Firm sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking. Then use Sauté mode, cooking for a few minutes more, so the flavors blend.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot South-Louisiana Style White Beans & Rice first appeared on Camellia Brand.

Nellie Sullivan Knew How To Cook Northern Beans

user-submission — Sat, 02 Mar 2019 19:43:09 +0000

Ingredients:

2 (1 pound) packages Camellia Great Northern Beans
1 ham hock, a big one with plenty meat attached
Salt
Pepper
Water; If you have access to well water from out in the country you’re a step ahead of the game

Directions:

Sort through and wash your beans
Place in big kettle or crockpot with plenty water and ham hock
Bring to boil
Cook at boil for 1 hour
Remove hock bone from cook pot, pull meat off bone, reserve, return bone to kettle
Reduce heat and simmer until extremely tender
Add reserved meat to beans
They must be “cooked down” which is to say cooked until they are beyond soft. The beans and ham coalescing until they are virtually indistinguishable from one another. This is the one bean dish I make that receives this treatment. It’s important.
Adjust flavors with salt and pepper

This dish needs to be served with a skillet of white meal cornbread hot from the oven. Please be observant of Mrs Sullivan’s tradition and put lots of cow’s butter on your hunk of corn bread and wash the whole affair down with a big glass of ice cold cow’s milk.

The post Nellie Sullivan Knew How To Cook Northern Beans first appeared on Camellia Brand.

Hayward Family’s Blackeye Peas

Aimee Bussells — Wed, 27 Feb 2019 19:29:55 +0000

Ingredients:

1/2 pound slab salt pork, thickly sliced, then cut in 2-inch pieces
1 large onion, chopped
1 large bell pepper, cut into medium diced pieces
1 pound Camellia Black Eye Peas (soaked if desired)
6 to 8 cups water or chicken broth
1 coin (optional; must be washed well)
Salt and pepper to taste
1 tablespoon fresh chopped thyme leaves
1 pinch sage
1 clove garlic, minced
Pepper Sauce to taste

Directions:

In a large soup kettle over medium-high heat, fry salt pork until golden brown and fat has rendered, about 5 minutes.
Add onions and pepper and sauté until tender, about 5 minutes.
Add peas, chicken broth, and coin.
Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour.
When peas have fully softened, season generously with salt and pepper and stir in thyme, sage and garlic. Continue to simmer to blend flavors, a couple of minutes longer. Season to taste with pepper sauce, if desired.

The post Hayward Family’s Blackeye Peas first appeared on Camellia Brand.

Lady Cream Peas With Chisesi Ham

user-submission — Wed, 02 Jan 2019 17:44:35 +0000

Ingredients:

1 (1 pound) package Camellia Brand Lady Cream Peas
1 pound Chisesi® Ham, chopped
3 quarts stock
Salt and pepper to taste

Directions:

Bring stock to boil with peas and ham
Reduce to simmer
Cook for one hour or until peas are tender
Season to taste

If you can’t find Chisesi Ham, substitute any good brand “city” ham
We used chicken stock in this recipe but you may use pork stock or even vegetable stock
This dish can be served over rice pilaf

The post Lady Cream Peas With Chisesi Ham first appeared on Camellia Brand.

The Best Baked Beans

user-submission — Fri, 01 Jun 2018 20:02:53 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Great Northern Beans
½ lb. sliced bacon, cut in 1-inch pieces
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 (32 oz.) box, chicken stock
4 cloves garlic, chopped
4 tablespoons brown sugar
¼ cup molasses
2 tablespoons yellow mustard
4 tablespoons apple cider vinegar
¼ cup ketchup
½ teaspoon hot sauce
Salt and pepper to taste

Directions:

1. Soak the white beans overnight. Drain and reserve.

2. In a large, heavy, oven-proof pot, sauté bacon until cooked, not crispy. Add the onion, celery and bell pepper, and sauté together until seasoning vegetables are translucent.

3. Add beans, chicken stock and garlic. Bring all to a boil, then reduce to a simmer. Cover the pot and cook for 1 hour, stirring periodically and adding water if beans begin to dry out.

4. Stir in remainder of ingredients. Pre-heat oven to 300 degrees.

5. Bake the covered pot for 3 hours.

6. Finish on the stovetop to reduce liquid, if necessary. Adjust for salt and pepper and serve.

Poppy Tooker is a native New Orleanian who has spent her life immersed in the vibrant colors and flavors of her state. She’s a cultural ambassador, culinary activist, radio & TV host, author, and cooking instructor. Keep up with her Louisiana Eats! radio show, podcasts and more at www.poppytooker.com.

The post The Best Baked Beans first appeared on Camellia Brand.

Succotash with Tarragon and Crème Fraiche

user-submission — Fri, 01 Jun 2018 19:39:58 +0000

Ingredients:

2 cups cooked Camellia Brand Baby Lima Beans or Camellia Brand Baby Green Lima Beans
1 tablespoon unsalted butter
6 strips thick-cut hickory-smoked bacon, cut into ¼-inch lardons
1 small sweet onion, finely diced
3 celery ribs, cut ¼-inch dice
1 medium red bell pepper, stemmed, seeded and cut into ¼-inch dice
2 cups corn kernels, fresh or frozen
2 large cloves garlic, minced
4 scallions, white and green parts, finely diced
1 cup heavy cream
2 tablespoons fresh tarragon, coarsely chopped (plus extra for garnish)
Salt and freshly ground pepper, to taste

Directions:

1. Melt the butter in a large sauté pan over medium heat. Add the bacon and cook about 7 minutes, or until crisp. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook 5 minutes, until tender.

2. Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.

3. Gently fold in the cooked lima beans, and stir to combine.

4. Stir in the heavy cream, tarragon, and salt and pepper to taste. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.

5. Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

Adapted from Dinner Deja Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2017).

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 Succotash with Tarragon and Crème Fraiche first appeared on Camellia Brand.

Blackeye Pea Salad

user-submission — Fri, 01 Jun 2018 19:30:25 +0000

Ingredients:

4 cups cooked Camellia Brand Blackeye Peas
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon honey
¼ teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup apple cider vinegar
3/4 cup extra virgin olive oil
¼ cup diced yellow onion
¼ cup diced red bell pepper
¼ cup diced green bell pepper

Directions:

In a large bowl, combine the garlic, thyme, parsley, honey, red pepper flakes, salt, black pepper, and cider vinegar.
Slowly whisk in the olive oil. Adjust the seasoning with salt and pepper.
Add the cooked blackeye peas, diced onion, and diced red and green bell peppers.
Mix well, cover, and refrigerate for at least 4 hours before serving.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Blackeye Pea Salad first appeared on Camellia Brand.

Instant Pot Baby Lima Bean Soup

user-submission — Mon, 15 Jan 2018 23:52:10 +0000

Ingredients:

1 lb Camellia Baby Lima Beans
1/2 butternut squash, cubed
1 cup pearl barley
1/4 cup avocado oil
3-6 cups vegetable broth
1 yellow onion, diced
salt to taste
pepper to taste
lemon pepper to taste

Directions:

Sauté squash and onion in oil until lightly browned. Add squash, onion, and remaining ingredients to an Instant Pot for 45 minutes. Release pressure and stir until smooth consistency.

Victoria Alvarez is 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.

The post Instant Pot Baby Lima Bean Soup first appeared on Camellia Brand.

Pasta Fagioli

user-submission — Wed, 20 Dec 2017 17:25:49 +0000

Ingredients:

1 lb Camellia Green Baby Lima
2 lbs celery
2 lbs onions
2 lbs potatoes
1 gallon vegetable stock
1 lb Dagostino Crawfish Shaped
Fresh Herbs (e.g. thymes, rosemary, parsley)
Olive Oil
Scamorza cheese or similar, sliced
Salt and Pepper

Directions:

Rinse and soak beans in cold water for 1 hour
Dice potatoes and celery, slice onions
Warm vegetable stock in a saucepan
Heat olive oil in a separate, large, soup pot
Add onions, celery and potatoes to the pot
Cover and cook on low for 10-15 min, stirring a couple of times
Add the drained beans and stir, add a touch more olive oil if needed
Let cook for 5 min, then add the warm stock
Add bouquet of herbs and seasonings: thyme, rosemary, parsley, salt and pepper
Let cook slowly covered for 1 hour
Uncover and cook for 20 min if too watery
Add the pasta and let cook 6-7 min.
Transfer soup (with all ingredients) to an oven-proof bowl or cast iron pot
Top with 1 or 2 slices of scamorza cheese, some croutons and chopped parsley
Turn on Broiler and let the top of the soup broil until the cheese melts without burning croutons! (Croutons could be added just before removing the pot from the oven, to prevent burning)

Chef Fabrizio Facchini is a member of the Chefs’ Alliance and specializes in wood-fired, Italian-inspired dishes at his restaurant.

The post Pasta Fagioli first appeared on Camellia Brand.

Pinto Beans with Swiss Chard and Vegan Chorizo

user-submission — Wed, 15 Feb 2017 22:11:53 +0000

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:

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.
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.
In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic.
Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted.
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.
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.

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

Easy Pan Fried Pork Chops

Aimee Bussells — Thu, 01 Dec 2016 16:14:02 +0000

Ingredients:

1 cup flour
2 tablespoons Creole seasoning or seasoned salt
2 teaspoons garlic powder
8 thin cut, bone-in pork chops
1/4 cup vegetable oil
Salt
Pepper

Directions:

In a pie pan or shallow bowl, combine flour, Creole seasoning or seasoned salt, and garlic powder.
Dredge each of the pork chops (both sides) in the flour mixture, and set aside.
Heat vegetable oil in a large non-stick or cast iron skillet over medium high heat.
When oil is hot, add half the chops to the skillet. Cook until golden brown, about 3 minutes.
Turn chops and cook 3 minutes more, or until desired doneness.
Remove to a paper towel-lined plate, and repeat with remaining chops.
Sprinkle with salt and pepper, and serve immediately with Southern Blackeye Peas and Southern Collard Greens.

The post Easy Pan Fried Pork Chops first appeared on Camellia Brand.

Southern Collard Greens

Aimee Bussells — Thu, 01 Dec 2016 16:13:57 +0000

Ingredients:

1 pound bacon, diced
1 onion, chopped (about 1 1/4 cups)
6 cloves garlic, chopped
8 cups (2 quarts) chicken stock
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon pepper
1/4 teaspoon salt
4 bunches collard greens (about 2 1/2 pounds), washed and chopped

Directions:

Heat a large Dutch oven over low heat. Add bacon, and cook until all the fat is rendered out, and bacon is crisp, about 15 to 20 minutes.
Remove crisp bacon from pot, and set aside on paper towel-lined plate.
Add onion and garlic to pot, and cook until onion is translucent, about 3 minutes.
Add stock, vinegar, sugar, pepper, and salt. Bring to a boil, and add collard greens.
Reduce heat, cover, and simmer, about 45 minutes.
When greens are tender, add crumbled bacon, and serve with Easy Pan Fried Pork Chops and Southern Blackeye Peas.

The post Southern Collard Greens first appeared on Camellia Brand.