Here in the South, "comfort food" is what we do best! Comfort food, as defined in Merriam-Webster, is "food prepared in a traditional style having a usually nostalgic or sentimental appeal."
One meal that ranks high on the comfort food meter is a good 'ol pot of beans. Here in Nawlins, you can't just grab any pack of beans. We grab for Camellia Brand!
Camelia Brand beans, peas and lentils are packaged in the heart of Nawlins by L.H. Hayward and Company, a company founded by Lucius Hamilton Hayward in 1923. The original goal of L.H. Hayward was to serve the French Quarter Market in New Orleans, but today the Hayward family has a new goal of spreading the Nawlins savory bean tradition with the world!
Camellia has quite a few bean options to choose from, but we've got a way to make those green baby limas into a bowl of creamy goodness!
Stewed Baby Lima Beans
- 1 pound dried, Camellia Brand green baby lima beans
- 6 slices of thick cut bacon, sliced
- 2 cups of diced, cooked ham
- 1/2 cup of chopped onion
- 1/8 cup of sliced pickled jalapenos, chopped
- 2 garlic cloves, sliced
- 2 medium sized bay leaves
- 6 cups of water, chicken broth or a combination
- Kosher salt and freshly cracked black pepper
- Crushed red pepper flakes
- Couple of dashes of hot pepper sauce
Soak beans overnight and drain. Saute the bacon with the ham in the bottom of a cast iron Dutch oven or soup pot, over medium high heat, for about 4 minutes, stirring occasionally. Add the onion and jalapeno and cook another 3 minutes or until onion is softened. Add the garlic; cook another minute. Deglaze the pot with a splash of the water, scraping up all of the browned bits on the bottom. Add the remaining water and bring to a boil. Add the beans and bay leaves, reduce heat to a low simmer, cover partially and simmer for about 45 minutes, or until tender and creamy, adding additional water only as needed to keep the beans covered by about 1/2 inch.
Remove bay leaves and season with salt, pepper, red pepper flakes and hot sauce; taste and adjust seasonings as needed. Serve as a side dish, or over rice as a main dish, along with a mixed garden salad and some southern cornbread.
As with most all beans, the time they take to cook will be dependent on how fresh or old the beans are. Fresh beans will cook much quicker than beans that have been hanging around your pantry or the store shelves awhile.
Crockpot: Prepare as above. Transfer to a slow cooker, cover and cook on high for 6 to 8 hours, or low for 11 to 12 hours, stirring at 8 if possible.
Quick Boil Method: Rinse and sort beans and place into a deep pot, adding water to cover beans plus two inches. Do not add any seasonings or salt! Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.
No matter where you live, now you can enjoy traditional Louisiana fare. We carry a wide range of New Orleans culinary delights, including chicory coffee, Barq’s Red Cream Soda and a large selection of New Orleans gift items. Call us today at (985) 377-9253 or visit our website for more information.