biscuits | Camellia Brand https://www.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Tue, 17 Nov 2020 21:26:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png biscuits | Camellia Brand https://www.camelliabrand.com 32 32 New Year’s Day Blackeye Pea One-Pot Meal https://www.camelliabrand.com/recipes/new-years-day-blackeye-pea-one-pot-meal/ https://www.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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