March-April-2018

ROUSES

EVERYDAY

MARCH | APRIL 2018

Camellia dry beans, peas & lentils are creamy,

hearty, and beloved in New Orleans and beyond.

FAMILY OWNED SINCE 1923 18 VARIETIES USA FARMED CLEANED 6 TIMES ALL NATURAL NON GMO GLUTEN FREE HIGH PROTEIN HIGH FIBER

™

Pork Belly & Butter Beans

Ingredients:

2 lbs Camellia Brand Large Lima Beans

(soaked overnight)

1 large ham bone

1 (8 oz) pork belly, diced

(or substitute 8 oz thick cut smoked bacon)

1 large yellow onion, chopped

2 cloves garlic, minced

1 dried red chili pepper

2 tsp smoked paprika

1 tsp salt, to taste

1/4 tsp ground black pepper, to taste

Directions:

Place the beans in a large stockpot. Add 6 cups

water, the ham bone, pork belly (or bacon), onion, garlic,

chili pepper, and smoked paprika. Slowly bring to a boil

over medium-high heat. Reduce the heat to low, cover

tightly, and simmer for 40 to 60 minutes, stirring

occasionally. If the beans look dry, add enough water to

keep them covered by 1 inch water. The longer the beans

simmer, the thicker the broth will become. Do not skim off

the fat. Salt and pepper to taste.

From

Field Peas to Foie Gras: Southern Recipes with a French Accent

by Jennifer Hill Booker (Pelican Publishing, 2014)