tomato sauce | Camellia Brand

Vegetarian Pinto Bean Chili

user-submission — Fri, 15 Dec 2017 22:03:36 +0000

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

user-submission — Thu, 20 Apr 2017 15:38:04 +0000

Rinse and sort peas.
Add peas to a large bowl, covering with 3 cups water. Soak overnight.
Add peas and soaking water to a large stockpot or Dutch oven. Add an additional 1-cup water to pot. Bring to a boil over high heat. Reduce heat, cover, and simmer until peas are tender, about 1 hour.
Once peas are tender, add salt, and set stockpot aside.
Chop onion.
Rinse fish, removing skin and bones (if any), and break into small pieces.
Heat oil in a frying pan over medium heat. Add chopped onion and cook until translucent.
Add tomato sauce to frying pan and stir well; add fish and stir. Simmer for 2-3 minutes.
Pour contents of frying pan into stockpot.
Add red pepper and an additional 1/2 – 1 cup water to stockpot. Simmer stew for 20 minutes over low heat, stirring occasionally.
Salt and pepper to taste, and serve with hot cooked rice and fried plantains.

Aimee Bussells — Fri, 03 Aug 2012 15:35:19 +0000

Rinse and sort beans.
Bring the lentils and broth to a boil, then cover & simmer for 25-30 minutes until soft but not mushy.
While the lentils cook, sauté the green onion, peppers, garlic, chili powder and cumin in vinegar till the vegetables are limp (about 2 minutes).
Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces off the pan), taste, and add more vinegar if needed.
Add mixture to lentils and cook until heated through.
Serve over rice, or as a burrito or taco filling.

The post Veggie Lentils first appeared on Camellia Brand.

Aimee Bussells — Thu, 21 Jun 2012 21:42:49 +0000

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to large, heavy pot and cover with water. Bring to a boil; reduce heat and simmer until beans are tender. Drain beans, reserving 1/2 cup of bean liquid. Set both aside.
In a skillet, brown ground beef and chopped onion. Add remaining ingredients to skillet, and stir well. Preheat oven to 350ºF.
Place cooked beans in the bottom of a casserole dish, and cover beans with beef and onion mixture.
Bake casserole at 350ºF for 30 to 35 minutes.

Aimee Bussells — Thu, 21 Jun 2012 20:30:58 +0000

1 ½ cups cooked Camellia Brand Red Kidney Beans
1 tablespoon olive oil
1 ½ cups no-sodium tomato sauce
½ cup chicken broth
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch dried thyme
ground black pepper to taste
2 teaspoons adobo seasoning, plus additional to taste (available in the Hispanic section of most supermarkets)
4 cups water
2 cups uncooked white rice

In a large saucepan, combine olive oil, red kidney beans, tomato sauce, broth, oregano, basil, thyme, pepper, and 2 teaspoons adobo. Simmer on low heat.
Meanwhile, in another pot, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
Add additional adobo to taste.
Serve beans over rice.