We had a great time in New Orleans visiting with our family (photos to come soon). Christmas was amazing and the Christmas Eve Family Reunion Dinner/Dance was so fabulous. It's amazing what happens when you get different generations in one room with great food, great music and the love of family!!!
My trip wouldn't have been complete without stocking up on my Camellia beans, they don't sell them in Ohio so I hope they last until the next time I can get down there. New Orlean's famous Camellia beans have been around since 1923 and are a staple in any New Orleanians' pantry. I brought home many packs of Red (Kidney) Beans to make that famous New Orleans style red beans and rice, Large Limas to make my mom's delicious Butta' Beans, and a few bags of Black Eyes, since New Years Day is right around the corner!
I found a great recipe for The Blackeyes on Camellia's website and can't wait to try my hand at them!
The traditional meal features collard, turnip, or mustard greens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion. Cornbread also often accompanies this meal. (via)
Bessie’s Best New Year Blackeyes
1 lb Camellia Brand Blackeye Peas
1/2 lb seasoning meat
1 large onion, chopped
6-8 cups water
1 Tbs butter or olive oil (optional)
Salt to taste
1/2 tsp thyme
1 pinch sage (optional)
1 toe garlic, chopped
Rinse and sort peas. Cover with water, add meat, and simmer about 1 hour. Sauté onion and garlic in butter or olive oil, add to other ingredients and cook 1/2 hour, or until soft. Serve with long grain rice.
Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Blackeye Peas
HAPPY NEW YEAR COOKING!!!