Mexican Bean Stew With Quinoa Recipes

MEXICAN CHICKEN STEW WITH QUINOA & BEANS

Steps:

• Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
• Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
• Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.

MEXICAN BEAN STEW WITH QUINOA

Steps:

• Heat the oil in a deep frying pan and fry the onions, courgette and peppers for a few mins until softened.
• Stir in the chipotle paste for a minute, followed by the tomatoes and beans. Add up to a tomato can-full of water to cover the vegetables and beans. Bring to a gentle simmer for 20 mins.
• Once the stew is simmering, boil a pot of water with the two vegetable stock cubes and cook the quinoa for 15 minutes.

ANDEAN BEAN STEW WITH WINTER SQUASH AND QUINOA

Steps:

• Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste.
• Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.
• Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.

MEXICAN BEAN STEW

Steps:

• Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
• Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
• Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

MEXICAN BEEF & BEAN STEW

Steps:

• Dredge the beef with the flour.
• Heat the oil in a skillet over medium high heat and brown beef.
• Stir often.
• Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
• Cover and cook on LOW for 8-10 hours or until beef is done.
• You may also cook it on high for 4-5 hours if you are pressed for time.

SPEEDY MEXICAN BLACK BEANS AND QUINOA

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
• Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
• Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.