MEXICAN BEAN STEW
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
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
RED BEAN STEW
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
- Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
- Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams
HEARTY BEAN STEW
From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.
BEEF AND BEAN STEW
A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.
Nutrition Facts :
BEAN-HOLE STEW
Provided by George Duran
Categories main-dish
Time 20h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Dig a hole in the ground 3 feet deep and line it with rocks. Build a fire in the hole and let it burn down to large embers and ash. (This can take half a day before enough coals are produced to cook the beans properly.).
- Put the beans into an 8-quart cast iron pot and add all the other ingredients. Add enough water to cover the beans and give it a good stir. Put the lid on and wrap the edge of the lid with aluminum foil to prevent dirt and ashes from getting into the pot. Place the pot in the hole. Shovel some of the embers and ashes on top of the pot and cover it with dirt. Cook for 6 to 8 hours. Dig up the pot, brush off the dirt and ashes, and remove the lid. Be sure to wear oven mitts or leather gloves, as the pot will still be very hot.
- Alternately, the beans can be cooked in a slow cooker for 6 to 8 hours.
SHELLING-BEAN MINESTRONE
If you're intrigued by the speckled borlotti beans at the farmers' market, this minestrone is the perfect excuse to grab a few pounds. The hearty soup is flexible by nature-think of the ingredients as mere suggestions. Didn't find borlottis? Use butter beans instead, or canned versions of either. No escarole or kale in sight? Toss in another leafy green-say, mustard greens or chard. Last, stir in cooked pasta; any shape you can eat with a spoon will do!
Provided by Lauryn Tyrell
Categories Soup Recipes
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Combine shelled beans, fennel bulb, whole shallot, halved carrot, and smashed garlic cloves in a medium pot; add water to cover by 2 inches. Add 1 tablespoon salt and bring to a boil over medium-high heat, then reduce heat and simmer until beans are creamy in centers, 40 to 50 minutes. Season to taste toward end of cooking.
- Meanwhile, bring a pot of water to a boil and prepare an ice bath. Using a paring knife, lightly score bottom of each tomato with an X. Add tomatoes to boiling water and blanch until skin pulls away, 20 to 30 seconds. Transfer to ice bath. When cool enough to handle, peel tomatoes, remove seeds, and coarsely chop. (You should have about 2 1/2 cups.)
- Heat oil in a medium pot over medium-high until shimmering. Add chopped fennel and shallot and sliced carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, about 5 minutes. Stir in minced garlic; cook until fragrant, 30 seconds. Stir in tomato paste and cook, stirring, until toasted, 1 minute more. Add chopped tomatoes; cook until tomato juices reduce slightly, about 3 minutes. Stir in pole beans and water or stock; season. Bring to a boil, then reduce heat to low and partially cover. Simmer until vegetables are tender and flavors meld, about 30 minutes.
- Cook pasta in a pot of salted boiling water until al dente; drain. Stir 2 cups cooked shelling beans into soup; season with salt and vinegar to taste. Just before serving, stir in greens. Divide pasta and soup among bowls, and serve with a drizzle of oil and sprinkles of parsley and red-pepper flakes.
LAMB AND CABBAGE STEW WITH FRESH SHELL BEANS
Provided by Molly Stevens
Categories Soup/Stew Bean Lamb Low Cal High Fiber Dinner Healthy Cabbage Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat small skillet over medium-high heat. Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes. Finely grind in mortar with pestle or in spice mill. Transfer spice mixture to medium bowl. Add mint, salt, turmeric, crushed red pepper, and 1 tablespoon oil; mix to paste. Add lamb; toss to coat. Cover and chill at least 8 hours or overnight.
- Heat remaining 2 tablespoons oil in large pot over medium heat. Add lamb mixture and onions; sauté until outside of meat is no longer pink and onions begin to soften, about 8 minutes. Add crushed tomatoes, garlic, cinnamon stick, and bay leaf. Bring to simmer. Add carrots, then cabbage; sprinkle with coarse salt and pepper. Add 1 1/2 cups water and 2 tablespoons lemon juice to pot; stir to combine. Bring to boil. Reduce heat to low; cover and simmer until meat and cabbage are tender, stirring occasionally, 1 1/2 to 1 3/4 hours.
- Meanwhile, place fresh beans, if using, in small saucepan. Add pinch of coarse salt and just enough water to cover beans. Simmer uncovered until just tender, 10 to 30 minutes, depending on kind of bean. Drain.
- Remove cinnamon stick and bay leaf from stew. Add cooked beans (or canned beans, if using) and remaining 1 tablespoon lemon juice. Simmer 5 minutes to allow flavors to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool; cover and keep chilled. Rewarm over medium heat, stirring occasionally.
- Stir parsley into stew. Divide stew among bowls. Sprinkle with ground cumin.
More about "shelling bean stew recipes"
WHITE BEAN AND SPRING VEGETABLE STEW RECIPE | BON …
From bonappetit.com
FRESH SHELL BEAN STEW RECIPE - PETER HOFFMAN | FOOD
From foodandwine.com
- In a large saucepan, heat the olive oil. Add the onion, carrot, garlic and chile and cook over low heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Add the fresh cranberry beans, the spice-herb bundle and the water and bring to a boil over high heat. Reduce the heat and simmer until the beans are tender, about 30 minutes. Discard the spice bundle and season the stew with salt.
- Meanwhile, bring a large saucepan of water to a boil. Add salt and the romano beans and cook until tender, about 5 minutes. Drain the beans and keep warm. Just before serving, stir the romano beans into the fresh cranberry bean stew. Season with salt and serve hot.
SHELLING BEAN STEW : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 5Total Time 25 hrs 45 mins
LAMB AND SHELL BEAN STEW - THE WASHINGTON POST
From washingtonpost.com
“STEW” OF SHELLING BEANS, NEW POTATOES, CARROTS, AND TOMATOES
From highgroundorganics.com
BASIC BRAISED SHELLING BEANS - EDIBLE PARADISE
From edibleparadise.com
[RECIPE] FRESH SHELL BEANS AND PORK SAUSAGE SPICY STEW
From dominicancooking.com
FRESH TOMATO AND SHELLING BEAN SALAD - DAVID LEBOVITZ
From davidlebovitz.com
BUTTER BEAN STEW - A COMFORTING VEGETARIAN DINNER - GREEDY …
From greedygourmet.com
LEBANESE GREEN BEAN STEW {AUTHENTIC RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
CASSOULET-STYLE FRENCH BEAN STEW RECIPE » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
SPANISH BEAN STEW | A CLASSIC HEART-WARMING DISH
From spainonafork.com
SHELLING BEANS: HOW TO CHOOSE, STORE, AND COOK THIS LATE SUMMER ...
From marthastewart.com
SHELLING BEANS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRESH SHELL BEAN AND TOMATO STEW RECIPE - FOOD & WINE
From foodandwine.com
SHELLING BEAN STEW – RECIPES NETWORK
From recipenet.org
BEEF AND BEAN STEW - THE FED UP FOODIE
From thefedupfoodie.com
FRESH SHELL BEAN STEW RECIPE | RECIPE | STEW RECIPES, BEAN STEW ...
From pinterest.com
CHILEAN BEAN STEW “POROTOS GRANADOS”
From chileanfoodandgarden.com
PORK BELLY AND SHELLING BEAN STEW - BUTTER FOR ALL
From butterforall.com
SHELLING BEAN STEW - RECEPTY - 2022
From cs.acutabovefabrics.com
FRESH SHELL BEAN STEW - GLUTEN FREE RECIPES
From fooddiez.com
ONE-POT BEAN STEW RECIPE: HOW TO MAKE BEAN STEW - 2022
From masterclass.com
SHELL BEAN RECIPES - SHELL BEAN RAGOUT RECIPE - NYT COOKING
From findrecipeworld.com
SHELL BEAN RECIPES| SHELL BEAN STEW WITH OLIVE OIL
From thevegetarianhannibal.com
SHELLING BEANS - HIGHGROUNDORGANICS.COM
From highgroundorganics.com
BEANS | SHELLING | RECIPES
From specialtyproduce.com
LAMB AND CABBAGE STEW WITH FRESH SHELL BEANS RECIPE - BON APPéTIT
From bonappetit.com
HEARTY BEAN STEW - THE CLEVER MEAL
From theclevermeal.com
SHELL BEAN RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THICK, RICH, AND HEARTY BEAN STEW RECIPE | THE RECIPE CRITIC
From therecipecritic.com
FRESH SHELLING BEANS: HOW TO COOK SHELLIES IN YOUR INSTANT POT
From theveggiequeen.com
CLAUDIA RODEN’S RECIPE FOR BEAN STEW WITH CHORIZO AND BACON
From theguardian.com
PORK BELLY AND SHELLING BEAN STEW | STEW RECIPES, BEAN STEW, PORK …
From pinterest.com
BEAN STEW RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OUR 15 BEST STEW RECIPES OF ALL TIME ARE THE PERFECT COMFORT FOOD
From allrecipes.com
WHITE BEAN STEW RECIPE |VEGAN STEW RECIPES - THE VEGETARIAN …
From thevegetarianhannibal.com
SHELLING BEANS - OVERVIEW AND COOKING GUIDE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love