SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
SPICY RED REAN STEW RECIPE
Top steaming hot rice with these robust, full-flavored beans.
Provided by Miriam Kresh
Categories Main Course
Number Of Ingredients 15
Steps:
- Plan on first soaking the beans in 4 cups of water overnight.
- Most directions say to drain and rinse them afterwards. I keep them covered with a kitchen towel and cook them with their soaking water and don't experience digestive upsets. But whatever you choose to do, soak 'em.
- Put the beans in a large pot with water amounting to 6 cups. Add the bay leaf, 1/2 onion, garlic and olive oil. Cover and bake at 300° F (150° C). If cooking on the stovetop, bring to a gentle boil, then reduce the heat to a simmer. Place a heat-absorbent pad under the pot and cover. Either way, cook until the beans are tender - between 1 1/2 to 2 hours.
- In a frying pan, heat the olive oil. Add the chopped onions and fry gently until translucent. Add the garlic and tomatoes. Cook over medium heat until the tomatoes have softened. Add all the spices and cook, stirring, for a few minutes, for flavors to blend.
- Remove a ladle-full of beans from the pot with some of their liquid, and add to the frying pan. Mash the beans into the vegetables and cook together for 3 or 4 minutes, stirring a few times. Add more cooking liquid if the mass becomes dry.
- Return the flavored beans to the pot. Add salt to taste. Cover and bake (or cook) another hour.
- Check once in a while to make sure the beans aren't drying out, and add a little water if needed. If well covered and kept from drying out, you can keep the beans cooking for much longer. Personally, I like to cook them 3 or 4 hours after they're seasoned and ready; they just seem to get better and better.
- Serve piping hot.
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.
SPICY BEEF STEW WITH BEANS & PEPPERS
Just the thing to warm you up on a cold winter night
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
- Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
- Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.
Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
SOUTHWESTERN SPICED CHICKEN & BLACK BEAN STEW
I searched high and low to find dried chipotles (where are you when I need you, California??...sniff...) and finally asked my local grocer to order them for me. It was worth it.
Provided by hepcat1
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders much of its fat and crisps slightly, about 7 minutes. Transfer the bacon to a plate lined with paper towels.
- Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well on both sides, 2 to 3 minutes per side. Transfer to a plate. Brown the remaining thighs and reserve with the rest.
- There should be 2 to 3 tablespoons fat left in the pan; if there's more, spoon out and discard the excess. Add the onion and bell pepper, season well with salt, and cook, stirring often, until the onion softens and caramelizes slightly, about 7 minutes. Raise the heat to high, add the chili powder and cumin, and cook, stirring, for 30 seconds.
- Add the beer and cook until it's almost completely reduced, about 3 minutes. Add the beans, the chipotle and the chicken broth. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook for 5 minutes.
- Transfer 2 cups of the beans and broth (but not the chipotle) to a blender, purée, and then mix it back into the rest of the broth.
- Return the thighs to the pot, cover with the lid slightly ajar, and simmer until the chicken is cooked through, about 30 minutes. If the stew is too thick, thin it with more chicken broth.
- Discard the chipotle. Crumble the reserved bacon. Juice one half of the lime; cut the other half into wedges. Stir the bacon, lime juice, and 2 tablespoons of the cilantro into the stew and season well with salt and pepper.
- Serve immediately. Sprinkle each serving with the remaining cilantro and a small dollop of sour cream. Serve with the lime wedges and fried tortilla strips, if you like.
Nutrition Facts : Calories 441.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 97.5, Sodium 291, Carbohydrate 30.8, Fiber 9.4, Sugar 3.5, Protein 33.2
SPICED BEAN STEW
An Arabic-style dish containing delicious mixture of spices and beans. From the book: The Kitchen Shrink: Foods and recipes for a healthy mind by Natalie Savona. Substitute nutmeg for cardamom if desired. Add a dash of chili powder for added spice. You can use any canned beans as well as preparing your own dried beans. Both canned and dried beans taste about the same but using dried beans would be a healthier choice. If using dry beans prepare them according to your recipe or as noted on package before adding to recipe.
Provided by adp206
Categories Stew
Time 1h
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soften the onions and garlic in a large pan with the olive oil.
- Add the powdered spices and stir well for a few minutes.
- Add in the tomatoes and then the beans.
- Pour in a can of water and leave the mixture to simmer for at least half an our until stewed.
- Serve the stew garnished with a generous amount of parsley and accompanied by brown rice.
Nutrition Facts : Calories 328.8, Fat 3.2, SaturatedFat 0.5, Sodium 19.1, Carbohydrate 59.3, Fiber 17.1, Sugar 5.5, Protein 19
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