POROTOS MIXTOS: MIXED BEAN STEW
Steps:
- In a stockpot, combine the beans, pumpkin, and chicken stock. Bring to a boil. Cook until beans are tender, about 1 hour.
- In a saute pan, render bacon. Add onions, peppers, and carrots. Cook until translucent. Add to the bean mixture. Cook for around 15 minutes.
- In a blender, puree corn and basil. Add the mixture to the beans and cook for 15 minutes, stirring continuously. Season. Serve with paprika oil.
- Heat up the oil and cook the garlic. Strain. Add paprika. Cool.
SPICY PULLED CHICKEN AND RED BEAN STEW
Provided by Aaron McCargo Jr.
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven or soup pot over medium-high heat, add the oil. Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes. Add the sausage and cook until slightly browned, about 2 to 3 minutes. Stir in the onion, celery, and jalapenos. Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux. Whisk in the stock, molasses, bay leaves and cumin. Bring to a simmer and cook for 7 to 8 minutes. Stir in the beans, chicken, salt, and pepper. Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes. Transfer the stew to a large serving bowl and garnish with scallions. Serve.
HEARTY BEAN STEW
From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.
HEARTY BEAN AND VEGETABLE STEW
Make and share this Hearty Bean and Vegetable Stew recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 17h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Sort and rinse beans, then soak overnight in water.
- Drain beans and place in crockpot.
- Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
- Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
- The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
- Cook at high for 2 hours.
- Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
- When tender, add rice or pasta and cook for one additional hour.
- NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 642.7, Carbohydrate 23, Fiber 1.6, Sugar 3.9, Protein 3.1
HEARTY BEAN STEW
This could also be called Pasta Faggiole, Fazool, what ever lol. I should find someone who really knows Italian to tell me the correct spelling. I have seen many. Enywho, this is a hit; and if you cook the beans long enough it won't make you gassy. The leftovers are even better than when it is first cooked, and it is even good cold. If you wish this could be made with olive oil and veggie stock for a vegetarian dish.
Provided by KookieMomster
Categories Stew
Time 2h15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Follow instructions on the beans to reconstitute them.
- Save the water on the last rinse for the soup.
- In a large pot render the bacon until quite crisp, not burned.
- Add in onion, celery, peppers and mushrooms.
- Cook over low to medium heat until very soft and fragrant.
- Pour in stock and beans (with their water) Add herbs and spices; take it easy, you can always add more.
- Simmer over low heat for about an hour.
- Add tomatoes, taste and adjust seasonings.
- Boil water for the pasta in another large pot.
- Cook the pasta about half way, drain and add to first pot.
- Bring to a boil and cook noodles all the way.
- Be sure not to ruin the beans by boiling too long.
Nutrition Facts : Calories 413.8, Fat 33, SaturatedFat 13.6, Cholesterol 45.5, Sodium 77, Carbohydrate 21.4, Fiber 1.9, Sugar 1.4, Protein 7.8
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