Southwestern Black Bean Stew Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTHWESTERN BLACK BEAN STEW



Southwestern Black Bean Stew image

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

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, undrained
1 (6 ounce) can tomato paste
1 ½ cups water
½ cup sour cream
2 (8 ounce) packages shredded Cheddar cheese

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

SOUTHWESTERN STEW



Southwestern Stew image

Slow-cooking allows the flavors in this recipe to blend beautifully. Over the past few years, it's become our traditional Super Bowl Sunday meal.

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless pork, cut into 1/2-inch cubes
2 tablespoons canola oil
1 medium onion, chopped
1 can (15-1/2 ounces) yellow hominy, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large skillet over medium-high heat, brown pork in oil. Add onion; cook and stir until tender. , Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on low for 6-7 hours or until meat is tender.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 622mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.

SOUTHWEST STEW



Southwest Stew image

Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 pounds ground beef
1-1/2 cups diced onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup picante sauce, mild, medium or hot
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Shredded cheddar cheese, optional

Steps:

  • In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

Nutrition Facts :

SOUTHWEST BEEF STEW



Southwest Beef Stew image

Add your family's favorite picante sauce to ground beef, black beans and corn, then watch how quickly they empty their bowls. This mixture freezes well, so I keep a batch on hand for quick nutritious meals. -Janet Brannan of Sidney, Montana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds lean ground beef (90% lean)
1-1/2 cups chopped onions
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
3/4 cup water
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

QUICK SOUTHWESTERN BLACK BEANS



Quick Southwestern Black Beans image

A recipe that I found on www.mizfrogspad.com that I've adapted a bit. Please note that depending on whether you use dried or fresh cilantro it is added in a different step.

Provided by LARavenscroft

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons canola oil
1/2 cup red onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1/2 cup water
1/4 cup chopped fresh cilantro (or 1 tablespoon dried)
1 -2 tablespoon lime juice

Steps:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add the onions and sauté for 4 minutes, or until soft.
  • Add the garlic, chili powder, and cumin and sauté for 1 minute.
  • Stir in the beans and water (and cilantro if using dried).
  • Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
  • Remove from heat and stir in the cilantro (if using fresh) and lime juice.

SOUTHWESTERN SPICED CHICKEN & BLACK BEAN STEW



Southwestern Spiced Chicken & Black Bean Stew image

I searched high and low to find dried chipotles (where are you when I need you, California??...sniff...) and finally asked my local grocer to order them for me. It was worth it.

Provided by hepcat1

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
3 slices bacon
6 bone-in skinless chicken thighs (about 2-1/4 pounds)
kosher salt & freshly ground black pepper
1 large yellow onion, diced
1 red bell pepper, cored, seeded, and finely diced
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 cup beer
1 (15 1/2 ounce) can black beans, rinsed (about 2 cups)
1 dried chipotle pepper
2 cups reduced-sodium chicken broth, more if needed
3 tablespoons chopped fresh cilantro leaves
1 lime
sour cream (to garnish)
fried corn tortilla strips (optional)

Steps:

  • Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders much of its fat and crisps slightly, about 7 minutes. Transfer the bacon to a plate lined with paper towels.
  • Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well on both sides, 2 to 3 minutes per side. Transfer to a plate. Brown the remaining thighs and reserve with the rest.
  • There should be 2 to 3 tablespoons fat left in the pan; if there's more, spoon out and discard the excess. Add the onion and bell pepper, season well with salt, and cook, stirring often, until the onion softens and caramelizes slightly, about 7 minutes. Raise the heat to high, add the chili powder and cumin, and cook, stirring, for 30 seconds.
  • Add the beer and cook until it's almost completely reduced, about 3 minutes. Add the beans, the chipotle and the chicken broth. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook for 5 minutes.
  • Transfer 2 cups of the beans and broth (but not the chipotle) to a blender, purée, and then mix it back into the rest of the broth.
  • Return the thighs to the pot, cover with the lid slightly ajar, and simmer until the chicken is cooked through, about 30 minutes. If the stew is too thick, thin it with more chicken broth.
  • Discard the chipotle. Crumble the reserved bacon. Juice one half of the lime; cut the other half into wedges. Stir the bacon, lime juice, and 2 tablespoons of the cilantro into the stew and season well with salt and pepper.
  • Serve immediately. Sprinkle each serving with the remaining cilantro and a small dollop of sour cream. Serve with the lime wedges and fried tortilla strips, if you like.

Nutrition Facts : Calories 441.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 97.5, Sodium 291, Carbohydrate 30.8, Fiber 9.4, Sugar 3.5, Protein 33.2

SOUTHWESTERN BLACK BEANS



Southwestern Black Beans image

This side dish is low in calories and fat and a quick way to dress up black beans, which are a good source of fiber and protein. Try it with pinto beans as well.

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons peanut oil
1 small jalapeno pepper with some seeds, minced
1 large clove garlic, minced
One 15-ounce can black beans, rinsed and strained
1/2 teaspoon finely chopped fresh oregano
Kosher salt
2 teaspoons to 1 tablespoon fresh lime juice
2 tablespoons roughly chopped fresh cilantro
Zest of 1/2 lime, optional

Steps:

  • Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

Nutrition Facts : Calories 210 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 780 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 10 grams, Sugar 1 grams

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD



Southwestern Black Bean and Hominy Salad image

Like the rest of the northeast, it's been a hot summer here in Eastern Maine; however, most of us here don't have airconditioning, so I'm on the lookout for interesting whole-meal salads! Found this on epicurious. If you haven't tried hominy, it's about time: it's corn treated with cooking lye, so that it comes out with a texture and flavor somewhere between corn and garbanzo beans. Recipe calls for yellow hominy, but all we can find here is white; doesn't make any difference in the taste, from what I can tell. Give it a little time in the refrigerator before serving so it's nice and cold!

Provided by lecole54

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans black beans, rinsed, drained well
2 (15 ounce) cans hominy, rinsed, drained well
2 avocados, peeled, pitted, diced
2 cups yellow bell peppers, diced
1 cup red onion, chopped
1/2 cup cilantro, chopped
3 tablespoons jalapenos, seeds and ribs removed and chopped
1 cup salsa verde (or more)

Steps:

  • Combine first 7 ingredients in large bowl. Add 1 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

Nutrition Facts : Calories 550.1, Fat 17.6, SaturatedFat 2.6, Sodium 801.7, Carbohydrate 82.2, Fiber 26.4, Sugar 7.3, Protein 20

SOUTHWESTERN GARBANZO BEAN STEW



Southwestern Garbanzo Bean Stew image

Make and share this Southwestern Garbanzo Bean Stew recipe from Food.com.

Provided by huskiebear

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can garbanzo beans
1 (12 ounce) can chopped tomatoes
2 garlic cloves
2 onions
8 ounces dates, chopped
1 tablespoon honey
lime juice
cayenne pepper, and or paprika

Steps:

  • Thinly slice onions, mince garlic, saute till soft.
  • Add garbanzos, tomatoes, dates, honey and spices. Bring to boil and simmer 30-40 minutes.
  • About 10-15 minutes before cooking time ends check taste, add lime juice and extra spices if desired.
  • Add extra lime juice and salt/pepper just before serving to taste.
  • Serve with slices of fresh lime and naan bread or good crusty bread.

Nutrition Facts : Calories 334.6, Fat 1.6, SaturatedFat 0.2, Sodium 304.2, Carbohydrate 78.7, Fiber 10.7, Sugar 44.8, Protein 7.7

SOUTHWEST BLACK BEAN STEW



Southwest Black Bean Stew image

Provided by My Food and Family

Categories     Home

Time 50m

Number Of Ingredients 13

1 Tbsp cornstarch
4 cups chicken stock
1 Tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
2-3 carrots, chopped into small cubes
2 tsp chili powder
1 tsp ground cumin
3 cans (15 oz. each) black beans, rinsed and drained, divided
2 cans whole kernel corn or frozen
1/4 tsp ground black pepper
2 shakes cayenne pepper (to taste)
1 can (14.5 oz) small diced tomatoes

Steps:

  • 1. Dissolve cornstarch in a small amount of the stock, set aside.
  • 2. In large saucepan, heat oil over medium heat: cook onion, garlic and carrots, stirring occasionally for 5 minutes or until onion is softened. If you prefer firmer carrots, put them in at the end and just cook until carrots are tender. Add chili powder and cumin; cook, stirring for 1 minute. Add stock, 2 cans of the beans, corn and pepper; bring to boil. Wait on cayenne pepper until later. After ingredients are boiling, add corn starch mixture.
  • 3. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; carrots if you prefer them firmer, add to pot. Reduce heat, cover and simmer for 10 to 15 minutes or until carrots are cooked to your liking. Add cayenne pepper to taste. Garnish with grated cheese and tortilla chips.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

More about "southwestern black bean stew food"

SOUTHWEST BLACK BEAN, QUINOA, SWEET POTATOES STEW
southwest-black-bean-quinoa-sweet-potatoes-stew image
2015-05-26 Sweet potatoes are high in vitamins (A, C, pantothenic acid and B6), while black beans provide support for digestive health, contain omega-3s, are low in fat,and a great vegan source of protein. Quinoa is a naturally gluten …
From furtherfood.com


SOUTHWESTERN CHICKEN AND BEAN STEW RECIPE - FOOD.COM
2007-08-20 Recipes Stew Southwestern Chicken and Bean Stew. Recipe by LaJuneBug. Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO. Save Recipe From …
From food.com


SOUTHWESTERN BLACK BEAN STEW - REVIEW BY CHORAN
2011-02-21 I made this last night for the family. I did make a few changes after I read the other reviewers comments. I did saute onion and garlic with the meat. I also added low salt beef …
From allrecipes.com


SOUTHWESTERN BLACK BEAN STEW RECIPE - FOOD NEWS
Southwestern Spiced Chicken & Black Bean Stew. Preheat the oven to 400F. Mix the vegetable broth, salsa, and nutritional yeast together in a medium pot and bring to a boil over high heat. …
From foodnewsnews.com


SOUTHWESTERN BEEF AND BEAN STEW - CERTIFIEDANGUSBEEF.COM
Add onion, garlic, cumin and ancho pepper; stir to clean browned beef bits from bottom of pan, about 5 minutes. Add tomatoes and green chilies. Bring to a boil, reduce heat, cover and …
From certifiedangusbeef.com


SOUTHWESTERN BLACK BEAN STEW | RECIPESTY
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.
From recipesty.com


MEXICAN SOUTHWESTERN BLACK BEAN STEW RECIPE | OYE! TIMES
2022-04-16 Southwestern Black Bean Stew Ingredients 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (15 ounce) can whole kernel corn, drained 1 (15 o
From oyetimes.com


SOUTHWESTERN BEAN AND VEGGIE STEW RECIPE - FOOD.COM
2011-03-11 Lovely cumin and cilantro flavored broth filled with crunchy veggies and hearty black beans. Lovely cumin and cilantro flavored broth filled with crunchy veggies and hearty black …
From food.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Search