Directions:

1. Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent but not too broken down, 3 to 5 minutes. Add bay leaf, paprika, and hot sauce.
2. Drain, rinse, and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a boil, skimming off and discarding foam from surface. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Remove ham hock about the last hour of cooking, and cut meat from bone. Chop ham meat, and add to beans, stirring to further break beans apart. (Check beans periodically to ensure they aren’t boiling and sticking to the bottom of the pot.)
3. Remove and discard bay leaf. Stir in salt, sugar, and, if desired, more hot sauce just before serving. Serve beans over Emily’s Rice. Garnish with scallions, if desired.
4. For Emily’s Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
5. Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.
6. Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.

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The post Bean Cobbler first appeared on Camellia Brand.]]>

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

1. Soak your crowder peas overnight with enough water to cover them. The next day, strain your peas and discard the soaking liquid.
2. 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.
3. 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.
4. 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.
5. 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.”

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