Zippy Bean Stew Recipes

ZIPPY BEAN STEW

Steps:

• In a large pot, combine all the ingredients.
• Bring to boil on medium heat for 15-30 minutes.
• Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
• Add seasonings to taste (2 teaspoons of salt ought to be enough).
• Add other seasonings--spice it up a bit.
• This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
• Switch the beans around.
• I will use lima beans, or great northern beans.
• Any type of bean can be substituted.
• Heck, use 4 different types of beans.
• It makes for a great healthy meal.
• You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
• It's a very flexible recipe you can add your own stuff to.

ZIPPY BEAN STEW

Steps:

• In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chiles. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended.

MEXICAN BEAN STEW

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.