pork | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Tue, 17 Nov 2020 21:28:20 +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 pork | Camellia Brand https://static.camelliabrand.com 32 32 New Year’s Pork, Collard and Blackeye Pea Gumbo https://static.camelliabrand.com/recipes/new-years-pork-collard-and-blackeye-pea-gumbo/ https://static.camelliabrand.com/recipes/new-years-pork-collard-and-blackeye-pea-gumbo/#comments Fri, 19 Dec 2014 21:32:35 +0000 http://www.camelliabrand.com/?post_type=recipes&p=18062 Ingredients:   or  large , diced  medium , diced , diced , minced or  hardwood , washed and sliced into read more ...

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Ingredients:

  • 1 cup vegetable oil or bacon fat
  • 1 1/2 cups flour
  • 2 large onions, diced
  • 1 medium green bell pepper, diced
  • 1 rib celery, diced
  • 5 cloves garlic, minced
  • 1 1/2 gallons unsalted pork or chicken stock
  • 4 slices hardwood smoked bacon
  • 1 bunch collard greens, washed and sliced into ribbons
  • 1 white onion, chopped
  • 1 teaspoon white vinegar
  • 1 tablespoon sugar
  • Louisiana-style hot sauce
  • Kosher salt and freshly ground black pepper
  • 2 cups cooked Camellia blackeye peas
  • 1 1/2 pounds smoked, pulled pork (not with barbecue sauce), shredded
  • 1 tablespoon chopped fresh thyme
  • 3 bay leaves
  • Filé powder
  • Creole seasoning
  • Hot cooked rice
  • French bread for serving

Directions:

  1. Add oil or bacon fat to a large Dutch oven, preferably cast iron, over medium heat.
  2. Make a roux by adding flour and stirring constantly for 30 minutes to 1 hour. Just before it’s dark brown, add the next four ingredients and sauté 5 minutes. The roux will continue to darken, and the vegetables will caramelize.
  3. Add stock to roux mixture. Simmer for an hour, stirring often. Skim any fat off the top. If too thick, add more stock.
  4. While stock is simmering, fry bacon in a skillet until crisp.
  5. Remove bacon and drain on paper towels, leaving bacon drippings in skillet.
  6. Add collard greens and chopped onion to bacon drippings in skillet, and sauté until wilted.
  7. Crumble bacon and combine it with cooked greens/onion mixture.
  8. To Dutch oven, add vinegar, sugar, hot sauce, and salt and pepper to taste. Then add greens mixture, blackeye peas, pork, thyme, bay leaves, filé powder, and Creole seasoning to taste.
  9. Return to a simmer and adjust seasonings to taste.
  10. Serve over hot cooked rice with French bread.
The post New Year’s Pork, Collard and Blackeye Pea Gumbo first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/new-years-pork-collard-and-blackeye-pea-gumbo/feed/ 2 New Year’s Day Blackeye Pea One-Pot Meal https://static.camelliabrand.com/recipes/new-years-day-blackeye-pea-one-pot-meal/ https://static.camelliabrand.com/recipes/new-years-day-blackeye-pea-one-pot-meal/#respond Fri, 19 Dec 2014 21:22:38 +0000 http://www.camelliabrand.com/?post_type=recipes&p=18058 Ingredients:    , soaked overnight  large , coarsely chopped  finely chopped  lean red or white  cooked brown or white  for read more ...

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Ingredients:

  • 2 pounds   Camellia Brand Blackeye Peas, soaked overnight
  • 3 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 4 tablespoons finely chopped garlic
  • 1 pound ground turkey
  • 1 pound lean ground pork
  • 2 tablespoons Worcestershire sauce
  • Creole seasoning
  • 1 to 1 1/2 tablespoons dried basil
  • 1/4 cupred or white wine
  • 2 cups cooked brown or white long-grain rice
  • Buttermilk biscuits for serving

 

Directions:

  1. Rinse and drain beans twice. Set aside.
  2. Add olive oil to a skillet over medium-high heat.
  3. Add 1/3 of onion and 1 tablespoon of garlic, and sauté until the onion is translucent, about 4 minutes.
  4. Add ground turkey and ground pork to skillet. Reduce heat to medium, and cook until meat is thoroughly browned, about 15 minutes, stirring occasionally.
  5. Add blackeye peas to a large Dutch oven, preferably cast iron, and cover with 2 1/2 inches of water.
  6. To the large Dutch oven, add meat mixture, remaining onion and garlic, Worcestershire, Creole seasoning to taste, basil, wine and rice.
  7. Bring to a boil, reduce heat to medium, and simmer until peas are soft, about 1 1/2 to 2 hours, stirring occasionally. Add additional water if necessary.
  8. Serve with buttermilk biscuits.
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