swiss chard | Camellia Brand

White Bean Soup with Tasso, Winter Squash, and Chard

user-submission — Mon, 01 May 2023 20:07:13 +0000

Ingredients:

1 tablespoon olive oil
1 pound tasso, diced
2 cups chopped yellow onion
1 cup chopped celery
3 cloves garlic, minced
8 cups chicken broth
1½ cups Camellia Brand Cannellini Beans, soaked overnight and drained
1 large kabocha squash, peeled, seeded, and cut into 1-inch pieces
1 (14.5-ounce) can fire-roasted diced tomatoes
1 bunch fresh Swiss chard, stems removed, chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
Crusty bread, to serve

Directions:

In a large stockpot, heat oil over medium heat. Add tasso, and cook, stirring occasionally, until slightly crisp, 2 to 3 minutes. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add broth; bring to a boil. Stir in beans. Reduce heat; cover and simmer until beans are tender, about 1 hour.
Stir squash into soup; cover and cook until squash is tender, 15 to 20 minutes.
Stir tomatoes, Swiss chard, salt, and pepper into soup. Simmer, stirring occasionally, until heated through and chard is wilted, 10 to 15 minutes. Serve with crusty bread.

This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.

The post White Bean Soup with Tasso, Winter Squash, and Chard first appeared on Camellia Brand.

Instant Pot Lima Beans & Greens Soup

Aimee Bussells — Mon, 01 Apr 2019 21:05:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
2 tablespoons olive oil
2 cups chopped onion (options: white, red, leeks, shallot or any combination)
2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
3 cloves garlic, chopped
8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
1/4 teaspoon crushed red pepper flakes
3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
1 teaspoon salt or to taste
1/4 teaspoon pepper

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more.
Add broth, beans and red pepper flakes; stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
Serve hot.

Tips:

If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.

Pinto Beans with Swiss Chard and Vegan Chorizo

user-submission — Wed, 15 Feb 2017 22:11:53 +0000

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:

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.
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.
In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic.
Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted.
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.
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.

Garbanzo Hot Pot

Aimee Bussells — Fri, 03 Aug 2012 16:02:30 +0000

Ingredients:

1 large yellow onion, chopped
1/2 tablespoon olive oil
1/2 teaspoon salt
2/3 cup uncooked bulgur
1 ½ cups cooked Camellia Brand Garbanzo Beans
4 cups vegetable stock
3/4 cup orange juice
1 1/2 cups chopped cauliflower
2 cups kale or Swiss chard, de-stemmed and cut into thin ribbons
Olive oil for finishing drizzle (optional)
Red onion, chopped (optional)

Directions:

In a large pot over medium-high heat, sauté onions in olive oil and salt until they start to soften. Stir in bulgur, garbanzos and vegetable stock. Bring to a simmer and cook for 5-10 minutes, until the mixture starts to thicken.
Simmer until bulgur is cooked through; then add orange juice.
Add cauliflower and kale to pot; simmer a few minutes, until cauliflower is just tender. If mixture is too thick, thin with additional water or stock.
Salt to taste.
Serve garnished with a drizzle of olive oil and chopped red onion.

The post Garbanzo Hot Pot first appeared on Camellia Brand.