Stewed Green Beans And Poblanos Recipes

STEWED GREEN BEANS AND POBLANOS

Steps:

• Heat oil in a large saute pan over medium-high heat. Add onions and cook, stirring frequently, for 5 minutes. Reduce heat to medium and cook, stirring occasionally, until beginning to caramelize, about 13 minutes.
• Add garlic and cook until soft, about 2 minutes. Add green beans, chiles, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer until green beans and chiles are tender and liquid has evaporated, 20 to 25 minutes. Serve immediately.

CALYPSO BEANS, TOMATO AND POBLANO STEW

Steps:

• In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

STEWED GREEN BEANS

Steps:

• In a slow cooker, combine the green beans, ham hocks, stock and bell peppers. Cook on high, 3 to 4 hours.
• Once the beans are super tender and the ham hocks are falling apart, you are ready to go. Pull the ham hocks out and set aside to cool. Once you can handle them, shred every ounce of meat you can find, and then toss the meat with the beans and peppers. Season and serve!

ROASTED POBLANO BEEF STEW

Steps:

• Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.

STEWED GREEN BEANS

Steps:

• Sautee olive oil, onion, & garlic.
• Add green pepper and stewed tomatoes.
• Lastly add the green beans, salt & pepper.

STEWED GREEN BEANS WITH BACON

Steps:

• In a 5-quart Dutch oven or heavy pot, cook bacon over medium, until browned, 10 to 12 minutes.
• Add green beans, broth, and 2 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until green beans are very tender, about 1 hour. Season with salt and pepper.

ANSAZI POBLANO STEW (OR PINTOS)

Steps:

• Place beans in a heavy saucepan.
• In a skillet, heat the oil on medium and sweat the onion and garlic, add the tomatoes and poblano pepper.
• When all have stewed, add to the beans. Sprinkle the cheese when serving.
• Serve with cornbread.

STEWED GREEN BEANS

Steps:

• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté green beans and onion with salt to taste, stirring occasionally, 8 to 10 minutes, or until beans begin to brown.
• Add 1/4 cup water and cook until water is evaporated and skillet is almost dry. Add tomatoes, lemon juice, and salt to taste and cook, stirring occasionally, until tomatoes are browned. Add remaining 2 tablespoons water and cook until it is evaporated and tomatoes are very soft.