Directions:

1. Rinse and sort beans.
2. Add first 7 ingredients to the Instant Pot, and stir well. Twist to lock the lid, and turn the valve to sealing.
3. Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
4. Remove lid.
5. Add oil, stir well, and mash some beans against the side of the pot. This will help make the beans creamy.
6. Add salt, pepper, and Creole seasoning or hot sauce to taste.
7. Serve over hot cooked rice.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.
* If there’s too much liquid left in the pot after cooking, turn on Sauté mode and simmer for a few minutes so that excess liquid evaporates.

The post Pantry Red Beans & Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/pantry-red-beans-rice/feed/ 0 https://static.camelliabrand.com/recipes/slow-cooker-lentil-black-bean-taco-soup/ https://static.camelliabrand.com/recipes/slow-cooker-lentil-black-bean-taco-soup/#respond Thu, 04 Jan 2018 15:39:36 +0000 https://www.camelliabrand.com/?post_type=recipes&p=35250 Ingredients: , minced , diced , diced , rinsed and sorted , rinsed and sorted to taste , to taste read more ...

The post Slow Cooker Lentil & Black Bean Taco Soup first appeared on Camellia Brand.]]>

Ingredients:

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 orange or red bell pepper, diced
• 1 yellow onion, diced
• 1 (4-oz.) can diced green chiles
• 1 cup Camellia Brand Lentils, rinsed and sorted
• 1 (28oz.) can crushed tomatoes
• 6 1/2 cups vegetable or chicken broth
• 2/3 cup Camellia Brand Black Beans, rinsed and sorted
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• Salt to taste
• Freshly ground black pepper, to taste
• 1 cup frozen corn
• Optional toppings: chopped cilantro, chopped green onion, sharp Cheddar cheese, plain Greek yogurt

Directions:

1. Heat oil in a large skillet over medium-high heat. Sauté garlic, bell pepper, and onion for 5 minutes, or until onions become translucent. Transfer mixture to slow cooker.
2. To slow cooker, add diced green chiles, lentils, crushed tomatoes, broth, black beans, chili powder, cumin, oregano, smoked paprika and onion powder. Stir to combine.
3. Cover and cook 8 hours on low.
4. Ten minutes before serving, stir in frozen corn and adjust seasonings to taste.
5. Serve with optional toppings.

The post Slow Cooker Lentil & Black Bean Taco Soup first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/slow-cooker-lentil-black-bean-taco-soup/feed/ 0 https://static.camelliabrand.com/recipes/new-orleans-style-vegan-red-beans-rice/ https://static.camelliabrand.com/recipes/new-orleans-style-vegan-red-beans-rice/#respond Fri, 23 Jun 2017 18:08:07 +0000 http://www.camelliabrand.com/?post_type=recipes&p=33038 Ingredients: (rinsed, picked through, and soaked at least 10 hours) , diced , diced , diced of , more to read more ...

The post New Orleans-Style Vegan Red Beans & Rice first appeared on Camellia Brand.]]>

Ingredients:

• 1 pound Camellia Brand Red Kidney Beans (rinsed, picked through, and soaked at least 10 hours)
• 2 cups celery, diced
• 1 yellow onion, diced
• 3 garlic cloves, diced
• 10 cups water
• 1 (4-inch) strip of kombu
• 4 bay leaves
• 2 tsp dried thyme
• 1-2 vegetable bouillon cubes
• 3 tsp smoked paprika
• 1 tsp liquid smoke, more to taste if you like
• 1 tsp cajun seasoning (more if yours doesn’t have salt already)
• 2 cups rice (Any kind. My favorite is medium-grain brown rice.)
• 4 Field Roast (vegan) Smoked Apple Sage or Italian sausages, sliced
• 1 cup parsley, chopped

Directions:

1. Heat a couple of tablespoons of oil in a heavy bottomed pot. If you’re oil-free, warm some water to sauté.
2. Add the celery, onion, and garlic, and sauté for a couple of minutes. Add a pinch of salt in there, too.
3. Add the beans, followed by 10 cups of water.
4. Bring to a boil, then add the kombu, bay leaves, and thyme.
5. Reduce to medium low heat to simmer for about 45 minutes. Check halfway through to skim off any foam that may form on the top.
6. While the beans are cooking, make your rice by following the package instructions (brown and white have different instructions).
7. This is also a good time to fry your vegan Field Roast sausage in a couple of tablespoons of oil.
8. When the beans have finished cooking (taste a bean to make sure), remove them from the heat, and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
9. Add another bouillon cube if you want it saltier (I usually do 2 cubes).
10. Stir in the vegan sausage.
11. Serve over rice, and garnish with parsley.

Jenné Claiborne of  Sweet Potato Soul is a vegan lifestyle blogger who shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips. Photo credit: Jenné Claiborne

The post New Orleans-Style Vegan Red Beans & Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/new-orleans-style-vegan-red-beans-rice/feed/ 0 https://static.camelliabrand.com/recipes/pinto-beans-with-swiss-chard-and-vegan-chorizo/ https://static.camelliabrand.com/recipes/pinto-beans-with-swiss-chard-and-vegan-chorizo/#respond Wed, 15 Feb 2017 22:11:53 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37624 Ingredients: , chopped , chopped , cut into thin threads , cut lengthwise and then into 1” pieces Directions: Rinse read more ...

The post Pinto Beans with Swiss Chard and Vegan Chorizo first appeared on Camellia Brand.]]>

Ingredients:

• 1 lb Camellia Pinto Beans
• 3 bay leaves
• 4 cloves garlic
• 10 cups water
• 1 organic onion, chopped
• 1 tbs garlic, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 2 bunches Swiss Chard, cut into thin threads
• 2 vegan chorizo, cut lengthwise and then into 1” pieces
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• Olive oil

Directions:

1. Rinse and drain the pinto beans. Put them in a large heavy pot with 10 cups of water, the bay leaves and the cloves of garlic. Bring to a boil, and cook for 10 minutes. 
2. Lower the temperature, and simmer the beans for 1-1/2 hours, until soft. Drain the beans and reserve the water they were cooked in. 
3. In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic. 
4. Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted. 
5. Add the beans back in, along with the salt, pepper, cumin, and paprikas. Simmer for 10 minutes, stirring regularly, and adding the reserved water to get the consistency you want. 
6. Adjust the spices according to taste.  

Bhavani Jaroff is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal. 

The post Pinto Beans with Swiss Chard and Vegan Chorizo first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/pinto-beans-with-swiss-chard-and-vegan-chorizo/feed/ 0