Red Bean Stew Food

RED BEAN STEW

Steps:

• Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
• Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
• Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
• Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

SAUSAGE AND RED BEAN STEW

Steps:

• Cut sausages into 1-inch slices and place in a 6-quart stockpot. Cook over medium-high heat for 5-10 minutes, or until brown. Season with cayenne pepper to taste.
• Reduce heat to low, add onions and saute' 5 more minutes or until sausage is cooked through.
• Drain well, add remaining ingredients and stir.
• Simmer for 10-15 minutes.

HUNGARIAN RED BEAN STEW

Steps:

• Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2½ quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
• Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet (reader suggests adding paprika here) and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladle-ful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to de-glaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
• Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
• Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

RED RED

Steps:

• Add the black-eyed peas, 2 cups of water and a pinch of salt to a small pot. Bring to a boil, reduce the heat to low, cover the pot and simmer, adding 1 cup of water as needed as the water evaporates, until the beans are firm to the bite (not mushy), 40 to 45 minutes. Drain the water from the beans.
• Crush the garlic, tomatoes, red bell pepper and onion in a blender or food processor, about 30 seconds.
• Heat the palm oil in a medium pot over medium heat until the oil starts to smoke and tiny bubbles start to form in the oil. Add the tomato mixture and stir to combine. Lower the heat to medium low and simmer for 5 minutes.
• Season the mixture with the bouillon powder, curry powder and cayenne if using and stir to combine. Simmer for 2 minutes. Stir in the beans and cook over low heat, stirring occasionally, until the stew thickens and the beans are tender to the touch, about 25 minutes. Taste for salt and adjust if necessary.
• Serve the stew with a side of fried plantains or steamed white rice.

HEARTY PEANUT AND RED BEAN STEW

Steps:

• Steam the kale in a steamer basket set over boiling water until tender, about 5 minutes. Drain well, pressing out any remaining liquid, and set aside.
• Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper and sweet potato. Cover and cook until softened, about 5 minutes. Stir in the ginger, cumin and cayenne if using, and cook for 30 seconds. Stir in the broth, the tomatoes and their juices and salt to taste. Bring to a boil, then reduce the heat to low, add the kidney beans, and simmer until the vegetables are soft, about 30 minutes.
• In a small bowl, thin out the peanut butter with 1 cup of the hot liquid from the stew, stirring until blended, then stir the mixture back into the pot. Add the cooked kale, stirring to incorporate. Serve hot, sprinkled with the roasted peanuts.

VEGETARIAN RED BEAN STEW

Steps:

• Place the beans and water in a saucepan and bring to a boil. Cover, reduce to a simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat.
• Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.
• Pour the red beans with their liquid into the stockpot, along with the toasted Anchos, parsnips and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the remaining vegetables and 1 teaspoon salt. Simmer until all the vegetables are soft, about 15 minutes longer. Remove and discard any chile skin that floats to the top. Ladle into large bowls and serve hot with a dollop of Ancho salsa.
• Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Slice the chiles into 1-inch strips, then into a very fine julienne. Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving. Ancho salsa keeps a few days in the refrigerator.

PERSIAN HERB, RED BEAN & LAMB STEW

Steps:

• Put the dried red kidney beans in a heatproof bowl, cover with boiling water and leave to soak for 1 hr.
• Heat a flameproof casserole over a medium-low heat for a few minutes before adding 2 tbsp oil. Season the lamb and sear on all sides until golden brown, then remove to a plate. Fry the onions over a low heat for 8-10 mins until soft and translucent.
• Drain and rinse the soaked kidney beans, then add them to the onions along with the turmeric and dried limes. Stir to coat in the spiced oil, then return the lamb to the casserole. Pour over 1 litre water, or enough to cover the lamb, and bring to the boil. Cover with a lid, then turn down to a simmer. Leave the lamb to gently braise for 1 hr.
• Put the coriander and parsley in a food processor and blitz to chop finely (you can also do this by hand, but the finer the herbs, the better the stew's flavour and consistency).
• In a separate frying pan over a medium heat, fry the leeks in the remaining 1 tbsp oil for 6-8 mins until softened. Stir in the fenugreek leaves, blitzed herbs and chives - it is sometimes easier to add these in batches. Fry for 5 mins until the herbs are dark green (this removes moisture and deepens the flavour).
• Once the lamb has braised for 1 hr, add the leek and herb mixture along with 250-500ml hot water to loosen, stirring well. Braise for a further 2 hrs, or until the lamb is completely tender and falling off the bone. Add a dash of hot water to loosen if the sauce has thickened too much - I prefer it to be almost broth-like, but that is personal preference. Season to taste (a good pinch or two of sea salt is essential) and, depending on the acidity from the dried limes, add a squeeze of lime juice for a fresh finish.

SPICY RED BEAN AND CHORIZO STEW

Steps:

• Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans.
• In a large, heavy frying pan, heat the oil over med-high heat.
• Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
• Add the garlic, season with salt and pepper, and cook for 1 minute.
• Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
• Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
• Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
• The beans should be very tender.
• Discard the bay leaves; season with salt, pepper, and Tabasco.
• If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
• Spoon rice into shallow bowls, top with the stew and serve.

RED BEAN STEW, DIABETIC

Steps:

• In a large skillet, heat oil over medium heat.
• Add red onion and garlic; cook about 5 minutes or until onion is tender. Carefully add the water, tomato paste, the snipped cilantro, the oregano, and adobo seasoning.
• Stir in beans.
• Bring to boiling; reduce heat.
• Cook and stir over medium heat for 5 to 10 minutes or until soup is slightly thickened, mashing beans slightly while stirring.
• Serve stew with rice. If desired, garnish with cilantro sprigs.
• Makes 4 diabetic (1/2 cup stew and 1/2 cup cooked rice) servings.