corn oil | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Fri, 16 Aug 2019 21:44:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png corn oil | Camellia Brand https://static.camelliabrand.com 32 32 Vegetarian Pinto Bean Chili https://static.camelliabrand.com/recipes/vegetarian-pinto-bean-chili/ https://static.camelliabrand.com/recipes/vegetarian-pinto-bean-chili/#respond Fri, 15 Dec 2017 22:03:36 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37610 Ingredients: , chopped , diced, no salt Directions: Add first six ingredients to a large stock pot. Bring to boil, read more ...

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Ingredients:

  • 1 (1-pound) package Camellia Brand Pinto Beans
  • 7 cups water
  • 1 teaspoon corn oil
  • 3 bay leaves
  • 1 teaspoon black pepper
  • 1/2 medium yellow onion, chopped
  • 1.25 oz. original chili seasoning mix
  • 8 oz. tomato sauce
  • 1 can (14.5 oz.) tomatoes, diced, no salt
  • 1 tablespoon garlic powder
  • 1 teaspoon salt

Directions:

  1. Add first six ingredients to a large stock pot.
  2. Bring to boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender.
  3. Drain water (reserving about 1 cup in pot).
  4. Remove bay leaves.
  5. Stir in remaining ingredients. Heat on medium for five minutes.
  6. Garnish with jalapeno, sour cream and/or shredded cheddar cheese
  7. Serve with crackers or cornbread.

Rekaya Gibson is 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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