VEGGIE BLACK BEAN STEW
The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. -Marilyn Waters of Outing, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes., Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.
Nutrition Facts : Calories 385 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 922mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 15g fiber), Protein 19g protein. Diabetic Exchanges
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
FEIJOADA
Feijoada is Brazil's most beloved dish for a reason: it is absolutely delicious! Black beans simmer with smoked pork and beef until tender, rich and oh so flavorful. In a nutshell, this is how Brazilians do comfort food!
Provided by Olivia Mesquita
Categories Main Course
Time P1DT2h40m
Number Of Ingredients 11
Steps:
- The day before you plan on cooking the feijoada, trim the excess fat of all the meats (except the bacon) and place them in a large bowl. Cover with cold water and refrigerate for 24 hours, changing the water 3-4 times, to get rid of the excess salt.
- Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.
- Drain the meat and beans. Place the soaked meat in a large Dutch oven or heavy bottomed pot and cover with enough water so they're all submerged. Cook, over medium-high heat, until boiling. Let them boil for 20 minutes, adding more water as needed. Drain and reserve.
- Combine the boiled carne seca, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.
- After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours.
- Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.
- Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.
- Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.
- Return the meats back to the pot.
- Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and orange slices!
Nutrition Facts : ServingSize 1 g, Calories 508 kcal, Carbohydrate 65 g, Protein 28 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 466 mg, Fiber 16 g, Sugar 4 g, UnsaturatedFat 9 g
PORK AND BLACK BEAN STEW
My Brazilian friend makes this for me occasionally and it is fabulous!
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
- Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g
BRAZILIAN BLACK BEAN STEW
This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
- Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 g
VEGETARIAN BLACK BEAN STEW
This Vegetarian Black Bean Stew is rich with flavor and studded with good for you ingredients.
Provided by Deborah
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet or pot over medium high heat.
- Add the onion, garlic, celery, carrot, and red pepper.
- Cook covered for about 5 to 6 minutes, occasionally stirring.
- Add the cumin and tomatoes. Cook for another 2 to 3 minutes.
- Add the beans, orange juice and orange zest.
- Cover and let simmer for 3 to 5 minutes or until the vegetables are tender and the broth has thickened into a nice stew.
CARIBBEAN BLACK BEAN STEW
The tang of the citrus gives this otherwise fairly traditional Southwestern-style chili a taste of the Caribbean. Adapted from World Wide Recipes and posted for ZWT5.
Provided by TxGriffLover
Categories Stew
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy pot over moderate heat and saute the onions until lightly browned, about 10 minutes. Add the garlic and jalapenos and cook, stirring frequently, for 2 minutes.
- Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 30-45 minutes. If you want a thicker stew, mash some of the beans against the side of the pot with the back of a spoon and stir them into the mixture.
- Serve with any or all of the optional garnishes if desired.
BLACK BEAN & MEAT STEW - FEIJOADA
Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses
Provided by Jennifer Joyce
Categories Main course
Time 2h35m
Number Of Ingredients 12
Steps:
- Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
- Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
- Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
- Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.
Nutrition Facts : Calories 694 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 61 grams protein, Sodium 1.7 milligram of sodium
MEXICAN PORK AND BLACK BEAN STEW
Mexican pork and black bean stew is a play on the famous Cuban black bean stew. Big Mexican flavours in a dish inspired by a classic.
Provided by romain | glebekitchen
Categories Main
Time 2h20m
Number Of Ingredients 14
Steps:
- If using dried black beans cook until tender. I use a pressure cooker with lots of water for 22 minutes. After they pressure cook I let them simmer another 15-20 minutes until just tender. You can cook them any way you like or just use canned.
- If you think of it, salt the pork liberally the night before. If not, no big deal. But it's a nice touch if you do.
- Heat the oil in a large (like 6-7 quart) pot or dutch oven. Brown the pork in batches. It will take 3 or 4 batches to get through all of them. Don't crowd your pork. Add more oil as required. Remove the pork and set aside.
- While the pork is browning, heat a comal or cast iron frying pan over medium heat. Dry roast the onion slices and garlic. You want them to be a bit charred. Not full on burned. Just a bit of dark brown and softened through. This adds a nice depth of flavour.
- Coarsely chop the onion. Add the onion, garlic, cumin, chili powder, Mexican oregano, salt and half the tomatoes with half the juices to a blender. Puree until smooth. Put the tomatoes and their juices in the bottom. This will make it easier on the blender. Add a bit of water if it won't go.
- Add enough oil to get to about 4 Tbsp if needed. You should already have enough but if you don't top it up a bit. Add the jalapeño and fry gently until softened, about 1 minute. Add the onion mixture, turn the heat up to medium and fry for 6-7 minutes, stirring occasionally.
- Return the pork to the pot along with any accumulated juices. Add the chicken stock. Dice the remaining tomatoes and add them to the pot. Don't add the remaining tomato juice in the can. Reduce the heat to low and simmer until the pork is tender, about an hour to 70 minutes.
- Add the black beans and simmer 10 minutes.
- Add a squeeze of lime and the cilantro and simmer another 5 minutes. Adjust salt. You will probably need to add somewhere around another tsp or so.
- Serve with additional lime wedges, a bit of finely diced jalapeño and corn tortillas.
Nutrition Facts : ServingSize 8 servings, Calories 575 kcal, Carbohydrate 40 g, Protein 66 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 136 mg, Sodium 756 mg, Fiber 9 g, Sugar 3 g
BRAZILIAN BLACK BEAN AND BEEF STEW
Make and share this Brazilian Black Bean and Beef Stew recipe from Food.com.
Provided by Outta Here
Categories Stew
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
- Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally.
- Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
- Season to taste with pepper.
BLACK BEANS STEW
Quick and easy Dominican Black Beans Stew made with garlic, onions, bell pepper, cilantro and olives. The perfect dish to pour over rice!
Provided by Vanessa
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Heat oil in a medium pot over medium-high heat. Sautee the sofrito, tomato sauce, olives, adobo, bouillon, oregano and ground pepper for about 2 minutes.
- Stir in black beans and water. Bring to a boil. Lower the heat to medium and let simmer for about 15-20 minutes or until beans are tender and liquid has reduced by half. Squeeze in lemon juice, add cilantro, and stir.
- Serve warm over rice.
Nutrition Facts : Calories 183 kcal, Carbohydrate 27 g, Protein 10 g, Fat 4 g, SaturatedFat 3 g, Sodium 188 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving
CUBAN BLACK-BEAN STEW WITH RICE
Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
- Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.
Nutrition Facts : Calories 439 g, Fat 5 g, Fiber 10 g, Protein 14 g
BRAZILIAN BLACK BEAN STEW
Steps:
- Combine the tomato juice with 3 cups of the water in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 30 minutes. Set aside.
- Meanwhile, heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Stir in the sweet potatoes and the remaining 1 1/2 cups of water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
- Add the beans, bell peppers, tomatoes, chili, cumin, and thyme. Simmer gently for 10 to 15 minutes longer, uncovered. The stew should have the consistency of a thick chili-moist but not soupy. Add a bit more water if too thick.
- Stir in half of the parsley and season with salt and pepper. Serve over the hot cooked rice in shallow bowls and garnish each serving with a little of the extra parsley.
- Nutrition Information
- Per serving:
- Calories: 363
- Total fat: 4g
- Protein: 14g
- Fiber: 13g
- Carbohydrate: 71g
- Cholesterol: 0mg
- Sodium: 150mg
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