Mexican Style Bean Stew Recipes

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

Time 45m

Number Of Ingredients 12

Ingredients

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

Ingredients

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

Ingredients

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.

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