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Camellia Brand
a plate of creole pinto beans and greens soup
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Creole Pinto Beans and Greens Soup

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Ingredients:

  • 2 lbs Camellia Pinto Beans, rinsed and picked
  • 2 tbs neutral oil, (I used grape seed oil)
  • 2 cups parsnips, diced
  • 2 cups carrots, diced
  • 1 cup celery, diced
  • 3 cups leeks, sliced, soaked, removed from water and dried
  • 2 tbs garlic, minded
  • 1 1/2 cups white vermouth, extra-dry
  • 16 cups water
  • 2 tbs Creole seasoning
  • 1 1/2 tsp oregano leaves, dry
  • 1 1/2 tsp salt, dry
  • 1 tsp marjoram leaves, dry
  • 1 tsp ground black pepper
  • 8 cups baby turnip greens (packaged)
  • 8 cups baby kale (packaged)
  • 1/3 cup Tabasco (or other cayenne hot sauce)
Total time:
1 hour, 50 minutes
Prep time:
20 minutes
Cook time:
1 hour, 30 minutes
Serving Size:
8 Quarts

Directions:

  1. In a large stockpot, over medium heat, add the oil.
  2. Add the carrots, parsnips and celery, stir to coat with oil.
  3. Cover pan and allow to simmer for about 6 minutes.
  4. Add the leeks, stir to combine, cover and cook for 3 minutes.
  5. Add the garlic, stir to combine, cover and cook for 1 minute.
  6. Add the vermouth and allow to simmer for 5 minutes.
  7. Add the beans and water stir to combine.
  8. Add the Creole seasoning, oregano, salt, marjoram and black pepper, stir to combine.
  9. Bring to a boil for about 10 minutes; reduce heat to simmer and continue to cook until the beans are softened (about 1½ hours).
  10. Add the greens and the Tabasco sauce.
  11. Stir to combine and simmer until the greens are softened (about 15 minutes).
  12. Serve hot.

The Saucy Southerner is a blogger and member of the Meatless Monday community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

Ingredients used in this Recipe

oregano baby kale baby turnip ground black pepper marjoram vermouth parsnips grape seed oil Tabasco garlic salt water leeks creole seasoning carrots pinto beans celery