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Camellia Brand

Cajun Caviar

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Ingredients:

  • 3 sprigs fresh thyme
  • 1 sprig fresh parsley
  • 1 sprig fresh rosemary
  • 2 quarts vegetable or chicken stock
  • 1/3 cup unsalted butter, cubed
  • 1 small yellow onion, peeled and ends trimmed
  • 1 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon plus 1 teaspoon Cajun seasoning, divided
  • 2 bay leaves
  • 6 black peppercorns
  • 3/4 cup cooked Camellia Brand Green Baby Lima Beans
  • 3/4 cup cooked Camellia Brand Crowder Peas
  • 3/4 cup cooked Camellia Brand Lady Cream Peas
  • 1 large tomato, seeded and diced (about 1 cup)
  • 1 medium poblano, seeded and diced (about 2/3 cup)
  • 1 cup fresh or thawed frozen yellow corn
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon minced fresh garlic
  • Tortilla chips
Yield:
8

Directions:

  1. Combine thyme, parsley, rosemary, garlic, bay leaves, and peppercorns on a large square of cheesecloth. Bring together ends of the cheesecloth and tie with a kitchen twine to secure contents.
  2. Rinse and sort beans and peas.
  3. In a Dutch oven, add beans and peas, stock, butter, onion, cheesecloth satchel, salt, and 1 teaspoon Cajun seasoning. Bring to a boil over medium-high heat. Reduce heat to a simmer on low to medium-low heat and cover, stirring occasionally, until tender, about 60 to 90 minutes.
  4. In a small bowl, whisk together oil, vinegar, lime juice, and remaining 1 tablespoon Cajun seasoning; set aside.
  5. In a large bowl, combine beans mixture, tomato, pepper, corn, onion, cilantro, and garlic. Add oil mixture to bean mixture, tossing to combine.
  6. Cover and chill for up to 2 hours. Serve with tortilla chips, if desired.