Directions:

1. 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.
2. Stir squash into soup; cover and cook until squash is tender, 15 to 20 minutes.
3. 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.]]> https://static.camelliabrand.com/recipes/white-bean-soup-with-tasso-winter-squash-and-chard/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 https://static.camelliabrand.com/recipes/creole-style-pork-red-bean-chili/ https://static.camelliabrand.com/recipes/creole-style-pork-red-bean-chili/#respond Tue, 07 Jan 2020 15:35:26 +0000 https://www.camelliabrand.com/?post_type=recipes&p=39184 A spicy Louisiana style chili made with Camellia Red Kidney beans, spicy Louisiana sausage and fire-roasted tomatoes, perfect for tailgating, homegating, parties and more.

The post Creole-Style Pork & Red Bean Chili first appeared on Camellia Brand.]]>

Ingredients:

• 1 teaspoon vegetable oil
• 2 pounds chaurice sausage (or other spicy pork sausage, like chorizo), removed from casing (or for a milder flavor, use 1 pound chaurice and 1 pound pork tenderloin, diced)
• 2 cups finely diced yellow onion
• 1 cup diced celery
• 1 cup finely diced green bell pepper
• 3 cups cooked Camellia Brand Red Kidney Beans
• 2 teaspoons dried thyme leaves
• 3 (14.5 ounce) cans fire-roasted diced tomatoes
• 4 large cloves garlic, minced
• 1 to 2 tablespoons Chef Paul Prudhomme’s Pork & Veal Magic
• 1/4 cup tomato paste
• 2 cups thinly sliced green onion tops
• Kosher salt, to taste
• Fresh thyme leaves, for garnish

Directions:

1. Heat oil in a large Dutch oven set at medium-high. Add the chaurice sausage, and, using a wooden spoon, break up the sausage into bite-sized chunks. Stir and cook until the sausage is fully opaque, about 8 minutes. (If also using pork tenderloin, do not add yet.)
2. Add onion and cook until translucent, about 6 minutes.
3. Add celery and bell pepper and cook until soft, about 5 minutes.
4. Add Camellia Brand Red Kidney Beans, dried thyme, tomatoes, garlic, and Pork & Veal Magic®. (If using diced pork tenderloin, add it at this time.) Bring to a boil, cover, reduce heat to medium-low and cook until slightly thickened, about 30 minutes, stirring occasionally.
5. Add tomato paste and stir until thoroughly combined, taking care not to break up the beans
6. Bring chili to a boil, stir in green onions and add Kosher salt to taste. Cover, remove from heat and let stand for 20 minutes before serving.
7. Garnish individual bowls of chili with fresh thyme leaves.

Note: On a spiciness scale of 1 (mild) to 5 (hot), this chili is a 3 with chaurice only or a 2 with pork tenderloin and chaurice combined.

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