nutmeg | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Thu, 13 May 2021 18:41:32 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png nutmeg | Camellia Brand https://static.camelliabrand.com 32 32 Bean Cobbler https://static.camelliabrand.com/recipes/bean-cobbler/ https://static.camelliabrand.com/recipes/bean-cobbler/#respond Mon, 18 Feb 2019 21:16:48 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37775 Ingredients: BEAN COBBLER  (peeled and medium diced) (packed)     OAT STREUSEL    (packed)  (melted) Directions: BEAN COBBLER Soak your read more ...

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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.”

The post Bean Cobbler first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/bean-cobbler/feed/ 0 Blapple Pie https://static.camelliabrand.com/recipes/blapple-pie/ https://static.camelliabrand.com/recipes/blapple-pie/#respond Tue, 11 Aug 2015 20:01:06 +0000 http://www.camelliabrand.com/?post_type=recipes&p=21588 Ingredients:  cooked , unseasoned plus plus  plus plus  cored, pared, and thinly sliced  Pillsbury  (2 unroll-and-bake crusts) Directions: Place black read more ...

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Ingredients:

  • 2 1/2 cups cooked Camellia Brand Black Beans, unseasoned
  • 1/3 cup plus 1/4 cup sweetened condensed milk
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons plus 1 teaspoon sugar
  • 1/2 teaspoon plus 1 teaspoon cinnamon
  • 1/4 teaspoon plus 1/2 teaspoon nutmeg
  • 2 tablespoons butter
  • 2 1/2 cups cored, pared, and thinly sliced Red Delicious apples
  • 1 tablespoon milk
  • 1 package Pillsbury Pie Crusts (2 unroll-and-bake crusts)

Directions:

  1. Place black beans in a medium saucepan.
  2. Add 1/3 cup sweetened condensed milk and 1/4 teaspoon cayenne pepper, stirring gently.
  3. Add 2 teaspoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, and heat on low, stirring continuously, for about 2 minutes.
  4. Cover and simmer on medium heat for about 5 minutes. Remove from heat.
  5. In a medium skillet, melt butter. Add apples to melted butter.
  6. Add 1 teaspoon sugar, 1/2 teaspoon nutmeg and 1 teaspoon cinnamon. Gently stir ingredients together over medium heat.
  7. Drizzle 1/4 cup sweetened condensed milk plus 1 tablespoon whole milk over apples, stirring until apples are coated. Cover and simmer until apples are tender, about 3-5 minutes.
  8. Preheat oven to 350 degrees.
  9. Unroll one of the crusts into a 10-inch glass pie plate. Layer apple mixture on the bottom of the crust. Spread bean mixture evenly over the layer of apples. Top with second crust. Fold and roll top pastry under edge of bottom crust pressing to seal the two crusts together. Flute the pastry edges.
  10. Crimp 2-inch strips of foil over fluted edge. Cut slits in top pastry for steam to escape. Bake at 350 degrees (preheated) for 20-30 minutes or until crust is brown. Remove foil strips 10 minutes before the end of the baking time so fluted edge will brown.

 

Recipe by Pearl River High School

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