Love Belvin, Rae Lyse, & Charae Lewis
Denesha Little, Nicole Falls, & KC Mills
1-2 lb pack of Camellia Beans
1/2 lb smoked sausage, sliced
1/2 lb sliced pickled meat (may substitute with seasoning ham)
8-10 cups of water or chicken broth or half water/half broth (may add more depending on desired gravy consistency)
1/2 stick of butter
Cajun Seasoning to taste
2 cups chopped seasoning blend (onion, bell peppers, celery)
2 bay leaves, 1 tbsp of onion & garlic powder, salt & pepper to taste, 2 minced garlic cloves
Rinse, then soak beans (3 hrs hot water soak or overnight)
In large heavy pot, cook sliced pickled meat, until 80% cooked, add sausages, chopped seasoning blend, garlic & continue cooking until seasoning has softened & meat is 100% cooked.
Add beans, water/broth & bay leaves.
Bring to rolling boil for 30 mins, stirring every few minutes to prevent sticking at the bottom of the pot.
Reduce heat, add onion & garlic powder, and butter. Allow to simmer & continue stirring until beans have reached the desired tenderness. (This could take up to 2 hours)
Remove bay leaves.
If you’d prefer a thick gravy, smash a few beans to add thickness.
Add salt & pepper to taste.
Serve over hot cooked rice.
*All meats may be substituted for smoked turkey and added at step 3.