CAJUN CAVIAR :: RECIPES :: CAMELLIA BRAND

Cajun Caviar :: Recipes :: Camellia Brand image

Provided by @MakeItYours

Number Of Ingredients 23

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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

Steps:

Directions: 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. Rinse and sort beans and peas. 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. In a small bowl, whisk together oil, vinegar, lime juice, and remaining 1 tablespoon Cajun seasoning; set aside. In a large bowl, combine beans mixture, tomato, pepper, corn, onion, cilantro, and garlic. Add oil mixture to bean mixture, tossing to combine. Cover and chill for up to 2 hours. Serve with tortilla chips, if desired.