Ingredients:
- 3 sprigs fresh thyme
- 1 sprig fresh parsley
- 1 sprig fresh rosemary
- 2 quarts vegetable or chicken stock
- 1/3 cup unsalted butter, cubed
- 1 small yellow onion, peeled and ends trimmed
- 1 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon plus 1 teaspoon Cajun seasoning, divided
- 2 bay leaves
- 6 black peppercorns
- 3/4 cup cooked Camellia Brand Green Baby Lima Beans
- 3/4 cup cooked Camellia Brand Crowder Peas
- 3/4 cup cooked Camellia Brand Lady Cream Peas
- 1 large tomato, seeded and diced (about 1 cup)
- 1 medium poblano, seeded and diced (about 2/3 cup)
- 1 cup fresh or thawed frozen yellow corn
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon minced fresh garlic
- Tortilla chips
Directions:
- Combine thyme, parsley, rosemary, garlic, bay leaves, and peppercorns on a large square of cheesecloth. Bring together ends of the cheesecloth and tie with a kitchen twine to secure contents.
- Rinse and sort beans and peas.
- In a Dutch oven, add beans and peas, stock, butter, onion, cheesecloth satchel, salt, and 1 teaspoon Cajun seasoning. Bring to a boil over medium-high heat. Reduce heat to a simmer on low to medium-low heat and cover, stirring occasionally, until tender, about 60 to 90 minutes.
- In a small bowl, whisk together oil, vinegar, lime juice, and remaining 1 tablespoon Cajun seasoning; set aside.
- In a large bowl, combine beans mixture, tomato, pepper, corn, onion, cilantro, and garlic. Add oil mixture to bean mixture, tossing to combine.
- Cover and chill for up to 2 hours. Serve with tortilla chips, if desired.