Directions:

1. Place salt pork in pot.
2. Cover with water and bring to a boil. Boil 5 to 10 minutes to remove some of the salt from the pork.
3. Drain and rinse, discarding the water.
4. Drain beans from overnight water and rinse.
5. Add beans and salt pork and pickled pork to stockpot with 3 quarts water.
6. Bring to a boil and cook until beans are tender, about 1 hour.
7. Add remaining vegetables and bouillon cubes. Cook until potatoes are done, about 20 to 30 minutes. Add more water if needed. Add salt.
8. Serve over rice.

Caldo is a traditional soup of the Isleños, settlers of St. Bernard Parish who came from the Canary Islands to Louisiana more than 200 years ago. This Caldo recipe is from Isleño elder stateswoman Dorothy L. Benge, and it is a family recipe passed down “from my grandmother, Camille Silvera Molero, 1891-1976.”

*Salt pork usually comes from the fattiest part of the pork belly but is neither smoked nor cured like bacon, just generously salted for preservation. No other seasonings are added.

Pickled pork often is made from meatier cuts and has been rubbed and layered with a mix of salt and pickling spices such as mashed cloves, ground allspice, chopped onions, and bay leaves. The meat is rendered supremely tender and is preseasoned from the brine.

Both salt pork and pickled pork are used to flavor slow-cooked pots of beans and smothered vegetables. The fat from the salt pork melts into the dish, lending flavor, whereas the generous seasonings used in the brining process for pickled pork are rendered into the pot as the meat breaks down and saturates the pot’s other ingredients with its flavors.

Both salt pork and pickled pork are available in some grocery stores. Pickled pork tends to be more available in south Louisiana. Salt pork is not hard to make — it’s just pork fat and salt. For Caldo, one could use salted pork fat or pork belly as a replacement for salt pork.

From Los Isleños (Canary Islanders) Cookbook by Los Isleños Heritage & Cultural Society, © Los Isleños Heritage & Cultural Society used by permission of the publisher, Pelican Publishing Company, Inc.

The post Caldo first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/caldo/feed/ 0 https://static.camelliabrand.com/recipes/new-orleans-style-red-beans-rice/ https://static.camelliabrand.com/recipes/new-orleans-style-red-beans-rice/#comments Thu, 21 May 2015 22:00:46 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=7839 Ingredients:   1 () package Camellia Brand 1 ) container no-sodium , as needed large , chopped , chopped  chopped read more ...

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

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:

1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
2. 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.
3. 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. 
4. 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.
5. Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
6. 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.
7.  Serve over rice.

The post New Orleans-Style Red Beans & Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/new-orleans-style-red-beans-rice/feed/ 13 https://static.camelliabrand.com/recipes/butter-beans-with-pickled-pork-or-smoked-ham-hocks/ https://static.camelliabrand.com/recipes/butter-beans-with-pickled-pork-or-smoked-ham-hocks/#comments Sun, 10 Aug 2014 20:56:50 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=8386 Ingredients:   or  large , chopped , chopped ,  and , to taste Hot cooked Hot buttered Directions: Rinse and read more ...

The post Butter Beans with Pickled Pork or Smoked Ham Hocks first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1-pound) package Camellia Brand Large Lima Beans
• 2 tablespoons vegetable oil
• 1 pound pickled pork or smoked ham hocks
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 quarts water
• 2 bay leaves
• Salt, pepper and hot sauce, to taste
• Hot cooked rice
• Hot buttered French bread

Directions:

1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
2. Heat oil in a large pot over medium-high heat. If using pickled pork, add to pot; sauté 5 minutes or until browned.
3. Add onions and garlic; sauté 5-10 minutes. Add 2 quarts water, bay leaves, and if using, smoked ham hocks. Bring to a boil.
4. Add beans and stir well. Return to a low boil; cover, reduce heat to low and simmer 2 to 2 1/2 hours, or until beans are soft and creamy, stirring occasionally.  
5. Adjust seasonings to taste with salt, pepper and hot sauce. Serve over hot cooked rice with buttered French bread.

The post Butter Beans with Pickled Pork or Smoked Ham Hocks first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/butter-beans-with-pickled-pork-or-smoked-ham-hocks/feed/ 2 https://static.camelliabrand.com/recipes/new-orleans-style-black-eyed-peas/ https://static.camelliabrand.com/recipes/new-orleans-style-black-eyed-peas/#comments Fri, 10 Aug 2012 15:44:32 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=8380 Ingredients: 1 () package Camellia Brand , cubed to ½ inch  large , chopped  large , chopped , chopped  lightly read more ...

The post New Orleans-Style Blackeye Peas first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1-pound) package Camellia Brand Blackeye Peas
• 2 tablespoons vegetable oil
• 1 pound pickled pork, cubed to ½ inch
• 1 large onion, chopped
• 1 large green bell pepper
• 3 stalks celery, chopped
• 4 cloves garlic, chopped
• 1 tablespoon tomato paste
• 10 cups lightly salted water or chicken broth
• 2 bay leaves
• Salt, pepper and/or hot sauce, to taste
• Hot cooked rice
• Hot buttered French bread
• 1 bunch green onions, sliced

Directions:

1. Rinse and sort peas. (Optional: Soak beans using your preferred method.)
2. Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil.
3. Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally.
4. If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste.
5. Serve over hot cooked rice with hot buttered French bread. Garnish with chopped green onions.

The post New Orleans-Style Blackeye Peas first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/new-orleans-style-black-eyed-peas/feed/ 5