Black Bean And Hominy Stew Recipes

BLACK BEAN AND HOMINY STEW

Black Bean and Hominy Stew image

Mexican-oid comfort food for a chilly autumn evening. Found this with a google search for other uses for hominy than posole (my fave!). The chipotle pepper gives a wonderful flavor but not much heat; I'd add a little cayenne next time, but that's a personal thing.

Provided by lecole54

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 large garlic clove, minced
1/2 lb smoked ham, sliced 1/2 inch thick and cut into 1/2-inch dice
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1 chipotle chile in adobo, minced (about 1 teaspoon)
2 (15 ounce) cans black beans, drained
1 (15 ounce) can hominy, drained
1 1/2 cups chicken broth
1/4 cup cilantro, finely chopped
salt, to taste
fresh ground pepper, to taste
1/2 cup cheddar cheese, shredded

Steps:

In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.

Nutrition Facts : Calories 546, Fat 20.4, SaturatedFat 6.6, Cholesterol 53.9, Sodium 1582.2, Carbohydrate 57.5, Fiber 17, Sugar 4.2, Protein 34.3

SPICY SLOW COOKER BLACK BEAN & HOMINY

Spicy Slow Cooker Black Bean & Hominy image

I'm not a vegetarian, but this delicious vegetarian recipe is filling, nutritious, inexpensive and incredibly versatile. The main spiciness comes from the small can of chopped chilies, so if you like flavor without heat, just remove them and you still have a very tasty recipe. I modified the idea from a slow cooker recipe book I found at my mother's house after a bit of tinkering. Cooking time will vary depending on how you want to use the recipe. As the default, the cooking times will make a stew. Subtract 1-2 hours for soup, add 1-2 hours to thicken for a hearty taco filling. This is delicious served over rice, egg noodles, and nachos. For a little more kick, I also like to add a few splashes of Tabasco Chipotle Flavor sauce. Also yummy topped with a little sour cream, salsa or cheese (Monterey Jack is my personal favorite). Feel free to play with this recipe! It's great as leftovers too in large part because of how versatile it is. For example, I served it last week over rice with cheese and the next night over nachos with sour cream and olives. Great both times!

Provided by Daisy D Petals

Categories Stew

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans black beans, drained & rinsed
2 (15 ounce) cans white hominy, drained & rinsed
1 (10 1/2 ounce) can cream of mushroom soup
1 cup water
1/2 of one packet taco seasoning mix
1 (4 1/2 ounce) can of chopped green chilies (may omit if you don't like spicy food)
nonstick cooking spray

Steps:

Prep slow cooker by spraying lightly with cooking spray, then preheat.
Add all ingredients to slow cooker and stir until blended.
Cook for 4 hours on high or 6 hours on low.

BLACK BEAN, HOMINY, AND KALE STEW

Black Bean, Hominy, and Kale Stew image

Roasting the poblanos instead of using canned chiles really improves the flavor in the Vegetarian stew. Multiple cooking methods, which isn't an option. Roasting is also involved.

Provided by Lynette ! @breezermom

Categories Vegetable Soup

Number Of Ingredients 16

Ingredients

2 - poblano chiles
8 ounce(s) tomatillos, husks removed and halved, about 4
2 teaspoon(s) olive oil
1 1/2 cup(s) onion, chopped
1 - jalapeno pepper, seeded and minced
2 clove(s) garlic, minced
2 teaspoon(s) ground cumin
3 cup(s) vegetable broth
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground red pepper
2 can(s) unsalted black beans, rinsed and drained (15.5 ounces each)
8 ounce(s) kale, chopped (about 4 packed cups)
1 can(s) hominy (15 ounce), rinsed and drained
6 tablespoon(s) sour cream
2 ounce(s) sharp white cheddar cheese, shredded (1/2 cup)
1/4 cup(s) fresh cilantro, chopped

Steps:

Preheat broiler to high.
Place poblanos on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel the chiles; cut in half lengthwise. Discard seeds and membranes. Chop coarsely. Set aside.
While the poblanos roast, place the tomatillos in a food processor, and process until smooth. Set aside.
Heat a Dutch oven over medium heat. Add oil to the pan, swirl to coat. Add onion and jalapeno, saute 5 minutes or until tender, stirring occasionally. Add garlic and cumin; saute 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the vegetables are tender.
Add the roasted poblanos and hominy; cook for 2 minutes or until heated through.
Ladle into 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro and serve.

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