Black Bean Corn And Pumpkin Stew Food
BLACK-BEAN-AND-CORN STEW
Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
- To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
- In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.
Nutrition Facts : Calories 294 g, Fat 7 g, Protein 13 g
PUMPKIN AND BLACK BEAN SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
BLACK BEAN 'N' PUMPKIN CHILI
My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. -Deborah Vliet, Holland, Michigan
Provided by Taste of Home
Time 4h20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.
Nutrition Facts : Calories 192 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 658mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
BLACK BEAN AND CORN SALAD I
This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.
Provided by Bonnie Moore
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 12h15m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
- In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 49.5 g, Fat 8.5 g, Fiber 10.9 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 1083.9 mg, Sugar 6.2 g
BLACK BEAN-PUMPKIN SOUP
This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.
Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.
PUMPKIN, BLACK BEAN AND CHICKEN SAUSAGE STEW
This is the 2005 runner-up prize winning recipe from the aidells.com website. Aidells' chicken, turkey and pork sausages should be available in your local grocery store - any flavored sausage will work. I added more curry and cumin and cayenne - we like it spicy! This was a cinch to make and it was delicious!
Provided by You Do the Dishes
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot over medium heat, add the oil and saute the onions for 5 minutes.
- Stir in the broth, sausage, black beans, tomatoes, corn and pumpkin and bring to a boil.
- Reduce heat to medium-low and stir in the milk, curry and cumin.
- Simmer for 10 minutes.
- Season to taste with cayenne, salt and sugar.
Nutrition Facts : Calories 330.8, Fat 8.2, SaturatedFat 2.1, Cholesterol 5.7, Sodium 500.9, Carbohydrate 52.8, Fiber 12.4, Sugar 4.8, Protein 16.9
SOUTHWESTERN BLACK BEAN STEW
A mild stew with a flair, from the southwest.
Provided by Lanay Bien
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
- In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.
Nutrition Facts : Calories 635.1 calories, Carbohydrate 33.5 g, Cholesterol 132.7 mg, Fat 38.9 g, Fiber 6.3 g, Protein 38.7 g, SaturatedFat 21.9 g, Sodium 1596.4 mg, Sugar 7 g
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