Crockpot Black Bean Stew Recipes

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SLOW COOKER BEEF AND BLACK BEAN STEW



Slow Cooker Beef and Black Bean Stew image

Salsa, ground beef, and black beans give this easy crockpot stew recipe flavors of the Southwest with a nice, fresh spice.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 8h15m

Yield 8

Number Of Ingredients 12

2 pounds lean ground beef , at least 85%
2 large cloves garlic (minced)
1 cup onion (chopped)
1 large (28-ounce) can tomatoes (chopped)
1 cup chunky salsa
1 teaspoon ground cumin
Salt and pepper, to taste
1 can Mexicorn, about 11 ounces (drained)
1 (15-ounce) can black beans (rinsed and drained)
1 bunch green onions with 3 inches of tops (thinly sliced)
Optional: 1 tablespoon chopped fresh cilantro or flat-leaf parsley
Optional: shredded cheese, guacamole, sour cream

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.

Nutrition Facts : Calories 403 kcal, Carbohydrate 26 g, Cholesterol 101 mg, Fiber 8 g, Protein 39 g, SaturatedFat 6 g, Sodium 687 mg, Sugar 7 g, Fat 17 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g

BLACK BEAN STEW



Black Bean Stew image

THM:E, low fat, gluten/egg/dairy/nut free (use non-contaminated ingredients and replace the chicken bouillon with chicken broth if necessary)

Provided by Briana Thomas

Yield 8-10

Number Of Ingredients 13

2 lb. dry black beans
1 lg. onion, chopped
5 cloves garlic, minced
-
½ c. fresh cilantro, chopped
1 T. each chili powder, paprika
1 T. chicken bouillon*
2 tsp. cumin
2 tsp. lime juice
1½ tsp. salt (may vary according to the saltiness of your chicken bouillon)
½ tsp. THM Super Sweet Blend
½ tsp. liquid smoke
Additional water as needed

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.

BRAZILIAN BLACK BEAN STEW



Brazilian Black Bean Stew image

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

1 tablespoon canola oil
¼ pound chorizo sausage, chopped
⅓ pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 ½ cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
¼ cup chopped fresh cilantro
¼ teaspoon salt

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

SPICY SLOW COOKER BLACK BEAN SOUP



Spicy Slow Cooker Black Bean Soup image

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Provided by TOOBUSY2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 6h5m

Yield 6

Number Of Ingredients 9

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

  • Drain black beans, and rinse.
  • Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
  • Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g

BRAZILIAN BLACK BEAN STEW (FEIJOADA)



Brazilian Black Bean Stew (Feijoada) image

This recipe makes a large pot of this hearty black bean stew for less than $2 per person. Perfect for casual large gatherings or stocking the freezer. Serve it with rice and garlicky sautéed collard greens for a traditional Brazilian meal.

Provided by Kara Taylor- Home Cooks Guide

Categories     Stew

Time 8h10m

Number Of Ingredients 15

4 heaping cups dry black beans
10 cups water + more for soaking
1-2 lb ham hocks
1 large onion, diced
5 bay leaves
1 T dried oregano
6 large garlic cloves
1 t salt
2 lb pork butt, 1″ dice
1 1/2 lb Linguiça, sliced
1 bunch green onion, diced
1 hot red jalapeno or serrano (or more to taste)
salt to taste
1 cup cassava flour or (cornmeal)
salt to taste

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 TAKE ON FEIJOADA (BLACK BEAN STEW)



Crock-Pot Take on Feijoada (Black Bean Stew) image

A take on authentic feijoada, although this is not authentic. I was short time and ingredients, but it still came out delicious. Use smoked polish sausage, or longaniza sausage if you cannot find linguica. If you must use the other sausages, I suggest you add 1/8 teaspoon paprika to the mix.

Provided by djunqx

Categories     Black Beans

Time 10h5m

Yield 15 serving(s)

Number Of Ingredients 12

2 (1 lb) bags dried black beans
2 onions
1 (16 ounce) container chicken broth
1 minced garlic clove
3 bay leaves
4 linguica sausage
2 smoked ham hocks
1/2 teaspoon sea salt
water, to cover
4 cups rice
hot sauce (optional)
water, to cover

Steps:

  • In a large crockpot, add broth.
  • Slice sausage, chop onions.
  • Add all remaining ingredients except water, rice, hot sauce.
  • Stir and place crockpot on high setting.
  • Add enough water to just cover the ingredients.
  • Stir occasionally.
  • Cook 8-12 hours or until beans are tender.
  • Shave meat off the hock and discard bone.
  • Remove bay leaves, and serve with fluffy white rice and a dash of hot sauce if you like.

Nutrition Facts : Calories 406.1, Fat 1.4, SaturatedFat 0.4, Sodium 183.3, Carbohydrate 80.8, Fiber 10.2, Sugar 2.1, Protein 17.4

CROCK POT DARK BEAN STEW



Crock Pot Dark Bean Stew image

Make and share this Crock Pot Dark Bean Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 7h10m

Yield 2 serving(s)

Number Of Ingredients 7

1 (7 ounce) can chili beans
1 (7 ounce) can kidney beans
1 (7 ounce) can tomatoes, roughly chopped
1 small onion, chopped
1 small green pepper, chopped
1 tablespoon dark brown sugar
1 tablespoon blackstrap molasses

Steps:

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

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