Mexican Bean Stew Recipes

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MEXICAN BLACK BEAN STEW (VEGAN)



Mexican Black Bean Stew (Vegan) image

This Mexican Black Bean Stew (Vegan) is a quick and healthy vegetarian dinner - preparation takes minutes and most of the work is done in a saucepan.

Provided by Monika Dabrowski

Categories     Dinner     Side

Time 45m

Number Of Ingredients 12

11.99 ounces black beans (from a can or presoaked and then cooked,see Notes)
1x14.11oz can chopped tomatoes
2 garlic cloves (finely chopped)
1 onion (finely chopped)
½ celery stalk (finely chopped)
1 red chilli pepper (finely chopped)
1½ tablespoons sweet chilli sauce and tomato puree (each)
⅔ teaspoon paprika and coarse sea salt (each)
½ teaspoon ground cumin
⅓ teaspoon oregano, coriander and onion powders (each)
2 tablespoons olive/vegetable oil
4 tablespoons cilantro/fresh coriander (chopped, plus zest of 1 lime for serving)

Steps:

  • In a saucepan heat up the oil, add the garlic, chilli, onion and celery, stir and fry over a medium heat for 4 minutes, stirring often. Add the beans, tomatoes, tomato paste, chilli sauce, spices, stir, cover and simmer for 30 minutes, stirring occasionally.
  • Remove from the heat, add the cilantro, lime zest and serve with tacos, tortillas, rice, nachos, salsa, chopped avocado or a dollop of sour cream/yogurt.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 20 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 6 g, Sugar 3 g, Calories 153 kcal

MEXICAN BEAN STEW



Mexican Bean Stew image

Savory stew that's good on its own or served over pasta or rice.

Provided by Donalyn

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h50m

Yield 6

Number Of Ingredients 12

1 cup dried pinto beans
1 cup dry black beans
1 cup dry garbanzo beans
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, crushed
1 teaspoon ground cumin
1 (14.5 ounce) can crushed tomatoes
2 cups fresh corn kernels
½ teaspoon ground cinnamon
salt and pepper to taste
cayenne pepper to taste

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.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 76.3 g, Fat 5.9 g, Fiber 21.6 g, Protein 22.6 g, SaturatedFat 0.8 g, Sodium 227 mg, Sugar 6.4 g

MEXICAN BEAN STEW ("FRIJOLES DE LA OLLA")



Mexican Bean Stew (

Provided by Marcela Valladolid

Time 2h5m

Yield 8 servings

Number Of Ingredients 6

3 cups dried pinto beans
4 garlic cloves, peeled and mashed
1/4 large onion
2 bay leaves
Salt and freshly ground black pepper
Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Steps:

  • Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
  • Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

MEXICAN BEEF & BEAN STEW



Mexican Beef & Bean Stew image

I like that this is super easy to toss together, and the leftovers reheat well. The healthy beans and veggies taste great, and the stew warms me up on cold, blustery days. -Tacy Fleury, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
2 medium potatoes, cubed
2 small carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
2 cans (15 ounces each) tomato sauce
1 cup water
1 envelope taco seasoning
1/2 teaspoon ground cumin
Tortilla chips and shredded cheddar cheese

Steps:

  • Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion., Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.

Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 983mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein.

SPICY SPANISH-MEXICAN BLACK BEAN STEW



Spicy Spanish-Mexican Black Bean Stew image

from "the indolent cook" - http://theindolentcook.blogspot.com/2011/01/spicy-spanish-mexican-black-bean-stew.html - times does not include overnight soaking

Provided by ellie3763

Categories     Stew

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup dried black turtle bean
1 large onion, chopped
2 garlic cloves, crushed
1 chili, chopped
2 large tomatoes, chopped
2 teaspoons spanish hot smoked paprika
1 teaspoon cocoa powder
2 bay leaves
1 little oil, for frying
salt, to taste

Steps:

  • Soak the dried black beans overnight in a large bowl of water.
  • The next day, drain well, rinse and transfer to a pot with 4 cups water, bring to boil and turn down to a simmer.
  • Meanwhile, sauté garlic, onion and chilli in about one teaspoon oil until soft. Add in the chopped tomatoes and hot smoked paprika and lightly sauté for a few more minutes. Stir the mixture into the pot with black beans. Add in the bay leaves and cocoa powder.
  • Simmer until the liquid is thick and reduced, and the beans are tender (a little under 2 hours). If you like, you can lightly puree half the beans for a creamier soup/stew.
  • Season with salt to taste. Garnish with fresh tomatoes and a sprinkling of herbs such as parsley, if desired. Retrieve bay leaves before eating.

Nutrition Facts : Calories 387.8, Fat 1.7, SaturatedFat 0.4, Sodium 22.6, Carbohydrate 75.1, Fiber 27.5, Sugar 10.3, Protein 22.7

MEXICAN STEW



Mexican Stew image

I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. -Mickey Terry of Del Valle, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 17

1 pound boneless pork loin roast, cut into 3/4-inch cubes
3 teaspoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1-1/2 cups water
1 tablespoon chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons minced fresh cilantro

Steps:

  • In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 991mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 13g fiber), Protein 32g protein. Diabetic Exchanges

MEXICAN BEEF & BEAN STEW



Mexican Beef & Bean Stew image

This is a great crockpot recipe to serve on a cold winter day. I serve it with a little grated cheese to put on top and cornbread. This will put some pep in your step!!!

Provided by Julie in TX

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef stew meat, cut into 1 inch pieces
2 tablespoons flour
1 tablespoon vegetable oil
1 cup onion, coarsley chopped
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can whole kernel corn, drained
1 (10 3/4 ounce) can beef consomme or 1 (10 3/4 ounce) can beef broth
1 cup chunky salsa (I use Pace)
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder or 2 cloves minced garlic

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.

MEXICAN-STYLE BEAN STEW



Mexican-style bean stew image

Yummy

Provided by teetee123

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oil in the pan+fry the onion for 2 mins before adding garlic,chilli+peppers
  • Fry mix a few minutes before adding courgettes+beans, add the passata+chilli sauce if using,cook for a further few minutes season with salt+pepper+ serve

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