salt pork | Camellia Brand

Mosquito Supper Club White Beans

Heather Hampton — Wed, 15 Apr 2020 22:38:41 +0000

Ingredients:

2 tablespoons canola oil
1/2 pound salt pork, diced small
1 large onion, diced
1 celery stalk, diced
1 bay leaf
1 (1-pound) package Camellia Brand Navy Beans
3 1/2 quarts water
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
Cooked rice
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
2 tablespoons finely chopped green onion, for garnish

Directions:

Warm a heavy-bottomed 12-quart pot over medium heat for 2 minutes, then add oil and heat for 30 seconds.
Add salt pork and cook, turning as needed to brown all sides, about 12 minutes.
Add onion, celery and bay leaf; stir to combine.
Add beans and water; cover and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook, uncovered, stirring often, until most of the water has boiled off or been absorbed and the beans are tender, 50-60 minutes. (As the beans cool, they will absorb more liquid, so having some liquid left over is fine; you don’t want dry beans.)
Mash some of the beans against the inside of the pot and stir them into the liquid.
Season with salt, black pepper and cayenne.
Serve beans over rice, garnished with parsley and green onion.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

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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.

Field Peas & Snap Beans

user-submission — Fri, 03 Mar 2017 15:51:17 +0000

Ingredients:

2 pounds Camellia Brand Field Peas or Camellia Brand Crowder Peas
2 cups fresh snap beans, trimmed and cut in half
8 ounces salt pork
1 large onion, coarsely chopped
2 cloves garlic, minced
1 dried red chili pepper
Salt, to taste
Freshly ground black pepper

Directions:

In a colander, pick over the peas and discard any misshapen or discolored peas. Rinse well and transfer to a large saucepan.
Add the salt pork, chopped onion, dried chili pepper, and 6 cups of cold water. Add more water as needed to cover the peas.
Cover tightly, bring to a boil over medium-high heat, reduce the heat to low, and simmer for 40 minutes.
Add the snap beans and cook for another 15 to 20 minutes, or until the peas and snap beans are tender.
Do not skim off the fat. Season with salt and pepper to taste.

Note from the author:

I grew up eating field peas and years later in culinary school I found out that Field peas and Crowder peas are the same pea. I also learned that it doesn’t matter if you start with fresh, frozen, or dried field peas, they always turn a muddy color when they’re cooked. It made me realize that my grandmother always added snap beans (or string beans) to her pot of peas to provide a bright spot of color.

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

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.

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Caldo

user-submission — Fri, 18 Mar 2016 16:05:19 +0000

Ingredients:

1 pound salt pork*
1 pound pickled pork*
1 cup dried Navy Beans, soaked overnight
3 ears corn, cut into 6 or 9 pieces
2 cups Lima Beans or Green Baby Lima Beans (fresh or frozen, optional)
3 small sweet potatoes (whole or halved)
6 to 8 small Irish potatoes (whole or halved)
1 medium head cabbage, sliced
1 pound fresh green beans
1 or 2 Knorr caldo concentrado de jamon (ham bouillon cubes) to taste
3 quarts water
Salt to taste

Directions:

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

Lady Peas with Salt Pork and Rice

Aimee Bussells — Thu, 02 Aug 2012 19:10:50 +0000

Ingredients:

1/4 pound lean salt pork, rinsed and patted dry, or 1/4 pound lean bacon
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (1-pound) package Camellia Brand Lady Cream Peas
6 cups no-sodium chicken broth
1/4 cup sliced scallions, with green tops thinly sliced

Directions:

Rinse and sort peas.
Discard any skin on salt pork.
Cut salt pork or bacon into 1/3-inch pieces, and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered, and salt pork or bacon is crisp and golden, about 6-8 minutes.
Transfer salt pork or bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon fat, and cook onions in fat over moderate heat until softened.
Add garlic and cook, stirring for 1 minute.
Stir in peas and broth, and simmer uncovered until peas are tender, about 1 hour.
Stir in scallions and salt and pepper, to taste.
Serve over rice, and sprinkle with salt pork or crumbled bacon.

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Elizabeth’s Perfectly Pink BBQ Beans

Aimee Bussells — Thu, 02 Aug 2012 16:25:01 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pink Beans
8-10 cups cold water
1/2 pound salt pork or ham hock
2 1/2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon sugar
2 tablespoons molasses
1 medium onion, chopped

Directions:

Rinse and sort beans.
In a large heavy pot, cover beans with water, and add salt pork or ham hock. Bring to a boil; reduce heat and simmer for 1 hour.
Add remaining seasonings, and simmer until beans are tender. Add additional water as necessary.

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Bean Soup with Pasta (Pasta e Fagioli)

Aimee Bussells — Thu, 21 Jun 2012 21:09:41 +0000

Ingredients:

5 cups water
1 ¼ cups Camellia Brand Great Northern Beans
1 onion, chopped
1 tomato, chopped
2 celery stalks, sliced
2 cloves garlic, chopped
1/4 pound salt pork, chopped
2 teaspoons instant beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup uncooked Dagostino Birdseye Pasta
Grated Parmesan cheese

Directions:

Rinse and sort beans.
In a Dutch oven, bring water and beans to a boil for 2 minutes. Remove from heat; cover and let stand 1 hour.
Add next seven ingredients to beans. Bring to a boil, then reduce heat, cover, and simmer until beans are tender, about 2 hours.
Add salt and pasta; stir. Cover and simmer until pasta is tender, about 10 – 15 minutes.
Serve sprinkled with cheese.

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