BLACK BEAN AND HOMINY STEW
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
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
QUINOA WITH BLACK BEANS AND HOMINY
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the quinoa: In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pot and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 10 minutes.
- For the dressing: In a small bowl, whisk together the grapeseed oil, agave, lime juice, vinegar, cumin, salt and pepper until smooth.
- In a serving bowl, combine the quinoa, hominy, black beans and cilantro. Add the dressing and toss until coated. Season with salt and pepper. Spoon into the lettuce leaves and serve.
Nutrition Facts : Calories 332 calorie, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 625 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 9 grams, Sugar 12 grams
BRAZILIAN BLACK BEAN STEW
This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
- Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 g
PORK AND HOMINY STEW
This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 257 calories, Fat 10g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1005mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.
BLACK BEAN AND HOMINY SALAD
A Weight Watchers recipe that has become a family favorite! Yummy as a side dish with grilled chicken or beef or used as a dip with tortilla chips.
Provided by SusieQ207
Categories Black Beans
Time 25m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno.
- In a small bowl, whisk together lime juice, honey, oil, cumin and salt; pour over bean mixture and toss well to combine.
- 3 points per 3/4 cup serving.
Nutrition Facts : Calories 143.8, Fat 1.7, SaturatedFat 0.3, Sodium 522.9, Carbohydrate 27, Fiber 7.5, Sugar 3.3, Protein 6
HOMINY MEATBALL STEW
This stew is tasty served with crackers as well as corn bread, and it freezes well. For a less spicy version, substitute plain canned tomatoes for the Mexican blend.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the egg, cornmeal, onion, salt and pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. balls. , In a large skillet over medium heat, brown meatballs in oil in batches. Drain., In a Dutch oven, combine the hominy, tomatoes, tomato sauce, water and taco seasoning. Cover and bring to a boil. Reduce heat; add meatballs. Cover and simmer for 30-35 minutes or until meat is no longer pink.
Nutrition Facts :
SOUTHWESTERN BLACK BEAN AND HOMINY SALAD
Categories Salad Bean Pepper Side No-Cook Picnic Vegetarian Quick & Easy High Fiber Backyard BBQ Avocado Legume Bell Pepper Summer Vegan Raw Jalapeño Cilantro Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.
EASY BRAZILIAN BLACK BEAN STEW
Traditional Brazilian black beans (feijoada) can take quite some time to prepare. Considering I spend most of my time chasing after 2 small children, I've come up with this recipe for a very quick feijoada. This goes very well with white rice.
Provided by TYLOR9
Categories Soups, Stews and Chili Recipes Stews
Time 34m
Yield 8
Number Of Ingredients 11
Steps:
- Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to the bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
- Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 19.4 g, Cholesterol 2.9 mg, Fat 1.3 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 556.5 mg, Sugar 0.8 g
GREEN CHILE POSOLE WITH BLACK BEANS
This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, homesicktexan.com, has recently been turned into a cookbook.Posole, a stew that contains the hulled, dried corn kernels called hominy, is a popular holiday dish in the Southwest. This green version with beans is easy and festive.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h45m
Number Of Ingredients 17
Steps:
- Heat broiler with rack in top position. Broil poblano until charred, about 5 minutes per side. Transfer to a paper sack or zip-top plastic bag, close it tightly, and let steam 20 minutes. Rub poblano with paper towels to remove skin. Stem, seed, and place in a blender.
- In a large pot of boiling water, cook tomatillos until soft, about 5 minutes; drain. Add tomatillos to blender, along with serranos, onion, garlic, cilantro, parsley, spinach, cumin, oregano, allspice, and 2 cups broth. Blend until smooth.
- Pour tomatillo mixture into a large pot; stir in 4 cups broth, hominy, and black beans. Bring to a boil over high; reduce heat to low and simmer, uncovered, until slightly thickened, 45 minutes. To serve, stir in lime juice, season with salt, and sprinkle with cheese and cilantro.
Nutrition Facts : Calories 162 g, Fat 2 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g
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4.5/5 (25)Total Time 32 minsServings 6Calories 240 per serving
- Place poblano chiles 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 chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.
- While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro.
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- 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.
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