Crowder Peas | 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

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Bean Cobbler

user-submission — Mon, 18 Feb 2019 21:16:48 +0000

Ingredients:

BEAN COBBLER

2 cups Cameila crowder peas
6 cups water
1 cinnamon stick
2 orange peels
1 tbsp vanilla extract
4 whole cloves garlic
1 egg yolk
1 whole egg
4 granny smith apple (peeled and medium diced)
1 tbsp lemon juice
1 cup (packed) light brown sugar
½ cup granulated sugar
½ cup thick yogurt
¼ tsp ground nutmeg
1 tsp salt
1 tbsp bourbon
1 tsp cornstarch

OAT STREUSEL

1 cup rolled oats
1/3 cups sliced almonds
½ cup whole wheat flour
¼ cup all purpose flour
½ cup light brown sugar (packed)
1 tsp salt
1 tsp pumpkin pie spice
1 stick butter (melted)

Directions:

BEAN COBBLER

Soak your crowder peas overnight with enough water to cover them. The next day, strain your peas and discard the soaking liquid.
Combine the peas with water, cinnamon, orange peel, vanilla extract and whole cloves in a pot. Bring the pot to a boil, then reduce to a simmer. Cook the peas for about an hour and a half or until they are tender. If while your peas are simmering the water is no longer covering them, add more to cover.
While your beans are cooking, dice the apple and mix with lemon juice to keep from browning. Once the beans are cooked, remove the orange peel, cinnamon stick, and whole cloves. Strain out the leftover water in the pot and discard.
Puree ¾ of your beans in a food processor with the brown sugar, granulated sugar, yogurt, egg yolk, whole egg, nutmeg, salt, bourbon and cornstarch.
Combine pureed peas, whole peas, and diced apple in a bowl. Transfer to a 8” Dutch oven cover and bake at 325 F for 15 minutes. Uncover and top with streusel (recipe below) bake for another 15 minutes. Serve warm topped with vanilla ice cream.

OAT STREUSEL

Combine oats, sliced almonds, whole wheat flour, all-purpose flour, light brown sugar, salt and pumpkin pie spice in a bowl with a whisk. Whisk in melted butter. Reserve for the top of the cobbler. Can be made ahead of time and stored in the freezer.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Bean Cobbler first appeared on Camellia Brand.

Stewed Tomatoes, Corn & Peas

user-submission — Fri, 01 Jun 2018 19:46:33 +0000

Ingredients:

2 tablespoons olive oil
1 large onion, diced
3 large cloves garlic, minced
1 ½ pounds tomatoes, diced (about 3 cups)
1 (1-lb.) bag Camellia Brand Crowder Peas
5 cups vegetable stock or broth, plus more if needed
2 cups fresh corn kernels
Salt and freshly ground pepper, to taste

Directions:

1. Rinse and soak peas overnight.

2. Heat the olive oil in a medium stockpot over medium-low heat. Add the onion, garlic, and diced tomatoes, and cook for 15 minutes, stirring occasionally, until the onions are soft and any liquid from the tomatoes has cooked off.

3. Add the peas and stock to the tomato mixture and cook, covered, for 25-35 minutes, or until the peas are tender. Add additional stock as needed.

4. Remove the lid, add corn kernels, and season with salt and pepper to taste.

5. Serve warm.

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.

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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).

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Cajun Caviar

Aimee Bussells — Wed, 25 Jan 2017 17:54:24 +0000

Ingredients:

DRESSING

1/3 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon Cajun seasoning
1 teaspoon minced fresh garlic

SALSA

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 large tomato, seeded and diced (about 1 cup)
Tortilla chips

Directions:

Make the dressing: In a small bowl, whisk together the oil, vinegar, lime juice, Cajun seasoning and minced garlic; set aside.
In a large bowl, combine the cooked beans and peas, poblano pepper, corn, red onion and cilantro. Add the dressing to the bean mixture, tossing to combine. Add the diced tomato last, gently tossing to combine.
Cover and chill for up to 2 hours.
Serve with tortilla chips for scooping.

The post Cajun Caviar first appeared on Camellia Brand.

Clayton’s Crowder Peas

Aimee Bussells — Thu, 02 Aug 2012 17:37:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Crowder Peas
1/2 pound seasoning meat or 1/4 pound butter
10 cups water
1 teaspoon butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1 1/2 teaspoons your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
Salt
Coarse ground pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat or butter, simmer about 1 hour.
Sauté onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft.
Salt and pepper to taste.

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Crowder Peas Succotash

Aimee Bussells — Thu, 02 Aug 2012 17:21:49 +0000

Ingredients:

1/2 large onion, finely diced
1 cup diced green bell pepper
1 cup diced red bell pepper
3 tablespoons olive oil
2 cups fresh or frozen corn kernels
2 cups cooked Camellia Brand Crowder Peas
1/2 cup reserved liquid from cooked Camellia Brand Crowder Peas
1/2 cup sliced green onions
1 tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon salt
Fresh thyme sprig (garnish)

Directions:

Rinse, sort, and cook peas.
Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender.
Stir in corn and crowder peas; cook 2 minutes or until thoroughly heated.
Stir in 1/2 cup reserved crowder peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated.
Garnish, if desired. Serve immediately.

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Crowder Peas and Okra

Aimee Bussells — Thu, 02 Aug 2012 21:09:58 +0000

Ingredients:

1 (1-pound) package Camellia Brand Crowder Peas
1 clove garlic, minced
1 cup chopped onion
8 cups water or broth
Small pod of fresh okra or sliced, frozen okra
Salt and pepper

Directions:

Rinse and sort peas.
Put peas in water or broth, bring to a boil, and reduce heat to medium.
Add onion and garlic. Simmer for 1 1/2 hours.
When peas are tender, season with salt and pepper to taste.
Lay small pod of okra or sliced, frozen okra on top of peas. Cover and simmer until okra is heated through.

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Camellia’s Dry Herb Blend – Bouquet Garni

Aimee Bussells — Fri, 22 Jun 2012 21:02:41 +0000

Ingredients:

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon whole peppercorns
4 dried bay leaves

Directions:

Blend all ingredients together.

Usage:

Many of the recipes on the old Camellia Bean packages called for “1 bouquet garni.” Spelled out above, this is the seasoning mixture wrapped in cheesecloth and tied with kitchen twine. In a pinch, you can put the herbs in a tea ball instead. This is a traditional Hayward family recipe.

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