Slow Cooker Pinto Bean Stew With Jalapeño Corn Dumplings Recipe 415 Food

SLOW-COOKER PINTO BEAN STEW WITH JALAPEñO-CORN DUMPLINGS RECIPE - (4.1/5)

Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings Recipe - (4.1/5) image

Provided by á-24534

Number Of Ingredients 21

Ingredients

1 pound dry pinto beans, soaked (see Tip)
6 cups water
1 medium onion, chopped
1 medium red bell pepper, diced
2 stalks celery, sliced
1 cup frozen corn, thawed
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons lime juice
1 1/2 teaspoons salt
1/2 cup all-purpose flour
1/2 cup cornmeal, preferably whole-grain
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter, cut into cubes
1 fresh jalapeño, finely chopped
Zest of 1 lime
1/2 cup buttermilk
1/2 cup chopped fresh cilantro
1/2 cup sliced radishes

Steps:

Drain the soaked beans. Combine the beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5- to 6-quart slow cooker. Cook on High for 4 hours (or on Low for 8 hours). To prepare dumplings: Just before the end of the 4 (or 8) hours, whisk flour, cornmeal, baking powder and salt in a medium bowl. Add butter and use a pastry blender, two knives or a fork to cut the butter into the dry ingredients until the mixture resembles coarse meal. Add jalapeño and lime zest and toss to coat. Add buttermilk and stir to form a dough. After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt. Using generous tablespoonfuls of dough, drop 8 dumplings on top of the stew. Cover and cook on High for 1 hour. Serve each portion of stew topped with a dumpling. Garnish with cilantro and radish.

SLOW COOKED JALAPENO CORN

Slow Cooked Jalapeno Corn image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h20m

Yield 16 to 18 servings

Number Of Ingredients 8

Ingredients

24 ears corn
2 cups heavy cream
2 sticks (16 tablespoons) butter
1 teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 cloves garlic, minced
4 jalapenos, sliced very thin

Steps:

Preheat the oven to 250 degrees F.
Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.

SLOW-COOKER PINTO BEANS

Slow-Cooker Pinto Beans image

If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you'll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.

Provided by Food Network Kitchen

Categories side-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans, rinsed and picked over (see Cook's Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalapeños
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges

Steps:

Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

SLOW COOKER PINTO BEANS

Slow Cooker Pinto Beans image

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Provided by Corena

Categories Main Dish Recipes Pork Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

Steps:

Cover pinto beans with water in a large bowl; allow beans to soak overnight.
Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
Pour enough chicken broth into the slow cooker to cover the other ingredients.
Cook on High until beans are very tender, 5 to 6 hours.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

More about "slow cooker pinto bean stew with jalapeño corn dumplings recipe 415 food"

SLOW-COOKER PINTO BEAN STEW WITH JALAPENO-CORN …

Web Aug 16, 2019 6 cups water. 1 medium onion, chopped. 1 medium red bell pepper, diced. 2 stalks celery, sliced. 1 cup frozen corn, thawed. 2 …
From eatingwell.com
3.5/5 (10)
Total Time 5 hrs
Servings 8
Calories 317 per serving

Drain the soaked beans. Combine the beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5- to 6-quart slow cooker. Cook on High for 4 hours (or on Low for 8 hours).
To prepare dumplings: Just before the end of the 4 (or 8) hours, whisk flour, cornmeal, baking powder and salt in a medium bowl. Add butter and use a pastry blender, two knives or a fork to cut the butter into the dry ingredients until the mixture resembles coarse meal. Add jalapeno and lime zest and toss to coat. Add buttermilk and stir to form a dough.
After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt. Using generous tablespoonfuls of dough, drop 8 dumplings on top of the stew. Cover and cook on High for 1 hour. Serve each portion of stew topped with a dumpling. Garnish with cilantro and radish.

Slow Cooker Pinto Bean Stew With Jalapeño Corn Dumplings Recipe 415 Food

SLOW-COOKER PINTO BEAN STEW WITH JALAPEñO-CORN DUMPLINGS RECIPE - (4.1/5)

SLOW COOKED JALAPENO CORN

SLOW-COOKER PINTO BEANS

SLOW COOKER PINTO BEANS

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

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