Directions:

1. Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent but not too broken down, 3 to 5 minutes. Add bay leaf, paprika, and hot sauce.
2. Drain, rinse, and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a boil, skimming off and discarding foam from surface. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Remove ham hock about the last hour of cooking, and cut meat from bone. Chop ham meat, and add to beans, stirring to further break beans apart. (Check beans periodically to ensure they aren’t boiling and sticking to the bottom of the pot.)
3. Remove and discard bay leaf. Stir in salt, sugar, and, if desired, more hot sauce just before serving. Serve beans over Emily’s Rice. Garnish with scallions, if desired.
4. For Emily’s Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
5. Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.
6. Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.

The post Emily’s Red Beans and Rice first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/emilys-red-beans-and-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. 

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