Camellia Field Peas | Camellia Brand https://www.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Mon, 19 Apr 2021 22:36:48 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://www.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png Camellia Field Peas | Camellia Brand https://www.camelliabrand.com 32 32 Bourbon-Bacon Field Peas with Collards https://www.camelliabrand.com/recipes/bourbon-bacon-field-peas-with-collards/ https://www.camelliabrand.com/recipes/bourbon-bacon-field-peas-with-collards/#respond Tue, 04 Aug 2020 22:52:21 +0000 https://www.camelliabrand.com/?post_type=recipes&p=40412 Ingredients: , rinsed and sorted , chopped , chopped, about 1 1/2 cups , minced , stems removed, sliced, about read more ...

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Ingredients:

  • 1 (1-pound) package Camellia Brand Field Peas, rinsed and sorted
  • 1 pound thick-cut bacon, chopped
  • 1 large onion, chopped, about 1 1/2 cups
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 7 cups water
  • 1 small bunch collard greens, stems removed, sliced, about 4 cups
  • ¼ cup bourbon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Crushed red pepper, for garnish
  • Fried chicken, for serving

Directions:

  1. In a large Dutch oven, cook bacon over medium heat until crisp, about 20 minutes. Remove bacon using a slotted spoon and let drain on paper towels, reserving 4 tablespoons drippings in pan.
  2. Add onion to drippings. Cook over medium heat, stirring frequently, until onion is tender and lightly browned, about 8 minutes. Add garlic; cook 1 minute more. Stir in field peas, bay leaf, water and bacon. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook, stirring occasionally, about 1 hour.
  3. Stir in collard greens, bourbon, salt and pepper. Continue to cook, covered, stirring occasionally, until peas and collards are very tender, about 45 minutes more. Remove bay leaf.
  4. Sprinkle with crushed red pepper and serve with fried chicken.

This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South. For more recipes from Taste of the South, click here.

The post Bourbon-Bacon Field Peas with Collards first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/bourbon-bacon-field-peas-with-collards/feed/ 0 Chef Jenn’s Smoky Field Peas with Brown Butter Onions & Rice https://www.camelliabrand.com/recipes/chef-jenns-smoky-field-peas-with-brown-butter-onions-rice/ https://www.camelliabrand.com/recipes/chef-jenns-smoky-field-peas-with-brown-butter-onions-rice/#respond Mon, 25 Nov 2019 16:31:22 +0000 https://www.camelliabrand.com/?post_type=recipes&p=41410 Ingredients: FIELD PEAS package   , cut into 1/2-inch cubes , chopped of , roughly chopped     , for read more ...

The post Chef Jenn’s Smoky Field Peas with Brown Butter Onions & Rice first appeared on Camellia Brand.]]>

Ingredients:

FIELD PEAS

  • 1 (1-pound) package Camellia Brand Field Peas
  • 1 tablespoon olive oil
  • 8 ounces smoked slab bacon, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 3 large cloves of garlic, roughly chopped
  • 2 1/2 quarts vegetable stock
  • 2-3 heaping tablespoons Deep South SeasonAll Salt
  • 4 cups cooked white rice
  • 2 cups Brown Butter Onions, for garnish (recipe follows)
  • 1/4 cup chopped chives (or green onions)
  • Hot cooked white rice, for serving

 

BROWN BUTTER ONIONS

  • 8 large yellow onions, sliced thin
  • 8 tablespoons unsalted butter
  • 2 tablespoons olive oil (or vegetable oil)
  • 2 teaspoons salt

Directions:

  1. Rinse and sort field peas; set aside.
  2. Place oil, cubed bacon, onion and garlic into a large stock pot over medium heat.
  3. Cook until bacon is crisp and onion and garlic are soft and lightly browned, stirring occasionally.
  4. Remove bacon mixture from pot and set aside.
  5. Add field peas, vegetable stock and Deep South SeasonAll Salt to the pot; mix to combine. Increase heat to medium-high and bring to a boil for 10 minutes.
  6. Reduce heat to medium-low, cover and simmer for an hour.
  7. While field peas are simmering, make Brown Butter Onions: Melt butter in a large, heavy bottomed sauté pan over medium-low heat. Add oil and sliced onions. Stir to coat, spreading onions evenly in pan. Sprinkle with salt and cook for 30 minutes, stirring occasionally. Reduce heat to low and cook an additional 30-45 minutes or until butter and onions are golden brown.
  8. Return bacon mixture and any drippings back into the pot of field peas.
  9. Simmer an additional 30 minutes or until the field peas are soft.
  10. Adjust to taste with additional Deep South SeasonAll Salt.
  11. Garnish with Brown Butter Onions and chopped chives and serve over hot rice.

 

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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