Directions:

1. Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover and let stand overnight. Drain beans.
2. In a large Dutch oven, bring beans and water to cover to a boil; reduce heat, and simmer for 1 hour.
3. Meanwhile, in a small skillet, heat chili powder, ground ancho chile, and cumin seeds over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Add oil, and remove from heat. Add chili powder mixture, salt, bay leaves, and garlic to beans. Cook over medium-low heat, stirring occasionally, until beans are thickened and very tender, 2½ to 3 hours, adding water as needed to keep beans covered. Discard bay leaves before serving.
4. Divide bean mixture, Grilled Vegetables, and Green Rice among serving bowls. Top with sour cream, cilantro, green onion, jalapeño, and lime wedges.

This recipe and image are from Taste of the South magazine.

The post Chipotle Bean Burrito Bowls first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/chipotle-bean-burrito-bowls/feed/ 0 https://static.camelliabrand.com/recipes/instant-pot-pinto-bean-chili/ https://static.camelliabrand.com/recipes/instant-pot-pinto-bean-chili/#respond Mon, 26 Apr 2021 22:01:12 +0000 https://www.camelliabrand.com/?post_type=recipes&p=41964 Ingredients: , diced , diced , chopped Optional toppings: Directions: Rinse and sort beans. Add beans and 4 cups water read more ...

The post Instant Pot Pinto Bean Chili first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1-pound) package Camellia Brand Pinto Beans
• 4 cups water
• 2 tablespoons oil
• 1 large onion, diced
• 1 orange bell pepper, diced
• 3 cloves garlic, chopped
• 1 pound ground turkey or beef
• 1/2 teaspoon kosher salt
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1-2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1 (14-ounce) can fire-roasted diced tomatoes
• 2 tablespoons tomato paste
• 3 1/2 cups chicken broth
• Hot sauce

Optional toppings:

• shredded cheddar cheese, sour cream or Greek yogurt, green onions, jalapenos, and avocado

Directions:

1. Rinse and sort beans.
2. Add beans and 4 cups water to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 5 minutes at high pressure. (While beans are quick-soaking, chop veggies and measure spices.)
3. When the timer beeps, allow pressure to release naturally for 12 minutes. Then, carefully turn the valve to venting. Uncover, drain beans, and set aside. Wipe clean the bottom of the Instant Pot, and put it back into place.
4. Press the Sauté button and add oil. Add chopped onion and bell pepper, and cook till soft. Stir in chopped garlic.
5. Add ground turkey or beef and sauté, breaking up the meat with a spoon and cooking until no longer pink. Scrape up any browned bits at the bottom of the pot. Press cancel to turn off the Sauté function.
6. Add salt and spices, and stir well.
7. Add drained beans, diced tomatoes, tomato paste, and chicken broth. Stir well.
8. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 20 minutes at high pressure.
9. When the timer beeps, allow pressure to release naturally for 20 minutes. Then carefully turn the valve to venting.
10. Uncover and stir. Season to taste, and add hot sauce if desired.
11. Serve hot with optional toppings.

The post Instant Pot Pinto Bean Chili first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/instant-pot-pinto-bean-chili/feed/ 0