Directions:

1. Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover bowl and let stand overnight. Drain beans.
2. In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and let drain on paper towels, reserving drippings in skillet.
3. Add onion to bacon drippings; cook over medium heat until softened, about 4 minutes. Add garlic; cook for 30 seconds.
4. In a 5-to 6-quart slow cooker, add beans, onion mixture, stock, 2 cups water, ham hock, peppers, and bay leaf. Cover and cook until beans are tender, 4 hours and 30 minutes on high heat or 8 hours on low heat. Uncover. Add salt and continue to cook on high for 1 hour more. Using the back of a spoon, mash a few beans. Remove ham hock and bay leaf.
5. Sprinkle each serving with bacon. Serve with chowchow and cornbread.

The post Appalachian Soup Beans first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/appalachian-soup-beans/feed/ 0 https://www.camelliabrand.com/recipes/ghana-bean-stew-red-red/ https://www.camelliabrand.com/recipes/ghana-bean-stew-red-red/#respond Thu, 20 Apr 2017 15:38:04 +0000 http://www.camelliabrand.com/?post_type=recipes&p=32832 Ingredients:         s (smoked whiting, haddock, or whitefish)     Directions: Rinse and sort peas. Add peas read more ...

The post Ghana Bean Stew (Red-Red) first appeared on Camellia Brand.]]>

Ingredients:

• 1 cup dried Camellia Brand Blackeye Peas
• Water
• 1/2 teaspoon salt
• 1 medium onion
• 1 8-ounce can tomato sauce
• 1/2 pound smoked fish (smoked whiting, haddock, or whitefish)
• 1/3 cup red palm oil (or vegetable oil)
• 1/8 teaspoon ground red pepper

Directions:

1. Rinse and sort peas.
2. Add peas to a large bowl, covering with 3 cups water. Soak overnight.
3. Add peas and soaking water to a large stockpot or Dutch oven. Add an additional 1-cup water to pot. Bring to a boil over high heat. Reduce heat, cover, and simmer until peas are tender, about 1 hour.
4. Once peas are tender, add salt, and set stockpot aside.
5. Chop onion.
6. Rinse fish, removing skin and bones (if any), and break into small pieces.
7. Heat oil in a frying pan over medium heat. Add chopped onion and cook until translucent.
8. Add tomato sauce to frying pan and stir well; add fish and stir. Simmer for 2-3 minutes.
9. Pour contents of frying pan into stockpot.
10. Add red pepper and an additional 1/2 – 1 cup water to stockpot. Simmer stew for 20 minutes over low heat, stirring occasionally.
11. Salt and pepper to taste, and serve with hot cooked rice and fried plantains.

 

Adapted from A Good Soup Attracts Chairs: A First African Cookbook for American Kids by Fran Osseo-Asare (Pelican Publishing, 2001).

 

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