Spicy Red Rean Stew Recipes

SPICY CHICKEN WITH RED BEAN STEW

Steps:

• Place the chicken into a roomy baking pan. Add the red chili, garlic cloves, parsley, cinnamon, and cumin.
• Pour the water over it, cover with the lid, and bring to a boil over medium heat. Reduce to a simmer and cook for 30 minutes.
• Remove the chicken from the pan and set it aside. Strain the cooking liquid into a bowl. Set this chicken stock aside, too.
• Heat 1 tablespoon of vegetable oil in a saucepan over low heat and add the onion. Cook and stir until tender and season with salt, pepper, paprika, and sugar, in the process.
• Add the canned tomatoes. Cook and stir until it bubbles.
• Add the chicken stock and stir it in. Cover with the lid and simmer for 20 minutes.
• Add the sweet corn and red beans and stir them in. Season with lime zest and lime juice. Cook and stir for 30 seconds, then remove from heat and set aside.
• Heat 1 teaspoon of vegetable oil in a skillet over low heat. Cook the tortilla wedges until golden brown.
• Carve the chicken and serve it with a bowl of stew and 5 - 6 tortilla wedges.

SPICY PULLED CHICKEN AND RED BEAN STEW

Steps:

• In a large Dutch oven or soup pot over medium-high heat, add the oil. Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes. Add the sausage and cook until slightly browned, about 2 to 3 minutes. Stir in the onion, celery, and jalapenos. Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux. Whisk in the stock, molasses, bay leaves and cumin. Bring to a simmer and cook for 7 to 8 minutes. Stir in the beans, chicken, salt, and pepper. Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes. Transfer the stew to a large serving bowl and garnish with scallions. Serve.

SPICY RED BEAN AND CHORIZO STEW

Steps:

• Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans.
• In a large, heavy frying pan, heat the oil over med-high heat.
• Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
• Add the garlic, season with salt and pepper, and cook for 1 minute.
• Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
• Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
• Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
• The beans should be very tender.
• Discard the bay leaves; season with salt, pepper, and Tabasco.
• If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
• Spoon rice into shallow bowls, top with the stew and serve.