MEXICAN BLACK BEAN STEW (VEGAN)
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
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.
MEXICAN BEEF & BEAN STEW
I like that this is super easy to toss together, and the leftovers reheat well. The healthy beans and veggies taste great, and the stew warms me up on cold, blustery days. -Tacy Fleury, Clinton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion., Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 983mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein.
BEAN STEW
This white bean stew is a classic recipe that will fill your belly and warm you right up! With the insanely delicious flavor, this hearty stew will be your guests' favorite and fly off the table!
Provided by Alyssa Rivers
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
- Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
- Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
- Garnish with fresh parsley and serve with a side of French bread!
Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1272 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
BEAN STEW WITH TEQUILA SALSA
This simple vegetarian dish is excellent with plenty of crusty bread to soak up the juices. This stew tastes even better the following day.
Provided by TishT
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain and rinse beans; mash 1/4 of them.
- Combine beans, tomatoes, garlic, oregano and oil in medium saucepan over medium low hear.
- Cover and cook, stirring occasionally, until tomatoes and oil have boiled together and mixture is slightly thickened, 15-20 minutes Combine remaining ingredients in small bowl and mix well.
- Serve warm beans topped with salsa.
Nutrition Facts : Calories 549, Fat 28.1, SaturatedFat 4, Sodium 21.6, Carbohydrate 59.2, Fiber 14.4, Sugar 6.7, Protein 20
THREE-BEAN SALSA
Here's an easy recipe for fabulous, chunky salsa. "It's fast, fresh, low in fat and high in fiber," shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.
Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
TENDER SALSA BEEF
This is my Mexican-style twist on comfort food. To keep it kid-friendly, use mild salsa. -Stacie Stamper, North Wilkesboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the beef, salsa, brown sugar, soy sauce and garlic. Cover and cook on low 8-10 hours, until meat is tender. Using a slotted spoon, serve beef with rice and, if desired, sliced jalapeno peppers. Freeze option: Freeze individual portions of cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.
Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CHEF JOHN'S BRAZILIAN FEIJOADA
My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 13h15m
Yield 6
Number Of Ingredients 19
Steps:
- Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
- Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
- Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
- Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
- Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
- Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
- Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
- When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.
Nutrition Facts : Calories 719.6 calories, Carbohydrate 53.6 g, Cholesterol 88.8 mg, Fat 36.2 g, Fiber 16.2 g, Protein 45 g, SaturatedFat 12.6 g, Sodium 1625.4 mg, Sugar 2 g
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SPANISH BEAN STEW | A CLASSIC HEART-WARMING DISH
From spainonafork.com
4.2/5 (6)Servings 2Cuisine SpanishCategory Main Course
- Roughly dice 1/2 red & 1/2 green bell pepper, roughly dice 1 carrot that has been peeled, finely dice 1/2 onion, finely mince 4 cloves garlic, finely grate 2 fresh tomatoes and rinse 1 cup of canned chickpeas, 1 cup of canned white beans and 1 cup of canned kidney beans under cold running water
- Heat a stock pot with a medium-high heat and add in 1/4 cup of extra virgin olive oil, after 60 to 90 seconds add in the diced red & green bell peppers, the diced carrot and the diced onion, mix with the olive oil, after 7 to 8 minutes and the vegetables have a light golden fried color, add in the minced garlic and mix with the vegetables, after 30 seconds add in the grated tomato and 2 teaspoons of sweet smoked paprika, give it a mix and simmer for 2 minutes
- After 2 minutes and the grated tomato has thickend up, add in the 1 cup of canned chickpeas, 1 cup of canned white beans, 1 cup of canned kidney beans and season with sea salt & black pepper, give it a gently mix, then add in a generous 2 1/2 cups of vegetable broth and 1 bay leaf, give it a mix and bring to a rolling boil, then place a lid on the stock pot and lower the fire to a low-medium heat
- After about 20 minutes remove the lid from the pan, add in 2 tablespoons of freshly chopped parsley, give it a quick mix and remove the stock pot from the heat, serve in shallow bowls, enjoy!
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