Rouses March-April-2018_FINAL

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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)

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Camellia dry beans, peas & lentils are creamy, hearty, and beloved in New Orleans and beyond.

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© 2012-2018 L. H. Hayward & Co., LLC, all rights reserved. Camellia Brand® is a registered trademark of L. H. Hayward & Co., LLC.

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MY ROUSES EVERYDAY MARCH | APRIL 2018