Crock Pot Dark Bean Stew Recipes

SLOW COOKER BEEF AND BLACK BEAN STEW

Steps:

• Heat the oil in a large skillet on medium heat. When the oil shimmers, add the ground beef, garlic, and onion. Cook, stirring occasionally until beginning to brown in places and no longer pink. Drain and transfer to a large slow cooker.
• Add tomatoes, chunky salsa, cumin, salt and pepper, Mexicorn, and black beans.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• Reserve some of the green green onions for garnish. Stir in the remaining green onions and cilantro, if using, during the last 30 minutes of cooking.
• Serve with shredded cheese, guacamole, or sour cream, garnish with the remaining green onion, and serve alongside tortilla chips or cornbread.

BLACK BEAN STEW

Steps:

• Rinse and drain the beans and put them in a large crockpot. (I used a 6-qt. crockpot.) Cover the beans with water to about 1½" above the surface of the beans. Add the onion and garlic and cook on high for 3½ hours or until the beans are soft. Do not add more water during this time, but do stir the beans occasionally.
• Mash the beans with a potato masher until they are your desired consistency. I like to leave some texture. Add additional water as desired; I added an extra 2 cups. Add the second set of ingredients and stir, then cook on low for 2 hours. Serve.
• You can top this stew with low-fat sour cream and a small sprinkling of cheese, but keep fats to a minimum as this meal focuses on healthy carbs.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

BRAZILIAN BLACK BEAN STEW (FEIJOADA)

Steps:

• Soak the beans in plenty of water overnight.
• The next morning, rinse the beans. Place in your Crockpot with the 10 cups water, ham hock, Better Than Bouillon, bay leaves, oregano, garlic, and salt.
• In a skillet or brazier, brown the pork butt. Then add the onions and sauté. Add this mixture to the crockpot. If there are browned bits in the skillet, use a ladle full of the broth from the Crockpot to deglaze it and add it back into the stew.
• Set the crockpot to low and simmer all day (8 hours +/-).
• In a skillet, brown the smoked sausage. Transfer the sausage to the stew but leave the fat in the skillet.
• Taste the stew and season with salt as needed.
• Add half of the green onions to the skillet and sauté for 1-2 minutes. Add the manioc flour (or cornmeal) and stir until toasted. Season with salt and remove this mixture from the skillet.
• Serve your feijoada over white rice, sprinkled with the Farofa topping and a side of sautéed collard greens.

CROCK POT DARK BEAN STEW

Steps:

• Place all ingredients in crock pot and cook for 6-8 hours.

CROCK POT HEARTY BEAN & VEGETABLE STEW

Steps:

• Rinse beans and then soak overnight in water.
• Drain beans and place in crock pot.
• 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 on high for 2 hours.
• Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender.
• When tender, add rice or pasta and cook for one additional hour on low.
• For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.