vegan choriza | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Sat, 07 Nov 2020 04:16:40 +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 vegan choriza | Camellia Brand https://static.camelliabrand.com 32 32 Pinto Beans with Swiss Chard and Vegan Chorizo 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 ...

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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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