SPICY BLACK BEAN, HOMINY AND KALE STEW
Hominy is a new way to add corn to your soups and stews. It pairs nicely with black beans and kale in this hearty recipe.
Provided by Anjali Shah
Categories Soup
Time 40m
Number Of Ingredients 16
Steps:
- Preheat broiler to high.
- Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside. [Alternatively, you can just dice the poblano chiles and throw them into the pot with the onions & jalapeño if you don't feel like roasting them!]
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally.
- Meanwhile, place the tomatillos in a food processor, and process until smooth. Set aside.
- Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through.
- Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro.
Nutrition Facts : Calories 266 kcal, Carbohydrate 38.8 g, Protein 14.1 g, Fat 7.2 g, SaturatedFat 2.8 g, Cholesterol 9.3 mg, Sodium 445.9 mg, Fiber 11.7 g, Sugar 4.6 g, ServingSize 1 serving
SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
SPICED BLACK BEAN & CHICKEN SOUP WITH KALE
Use up leftover roast or ready-cooked chicken in this healthy and warming South-American style soup, spiced up with cumin and chilli
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.
- Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can't serve the soup straight away.
Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
SMOKY CHICKEN, BEAN & KALE STEW
Enjoy this chicken, bean and kale one-pot for a hearty family stew with a smoky paprika flavour. Serve with some crusty garlic bread to soak up the juices
Provided by Cassie Best
Categories Dinner
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
- Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
- Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
- Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
- Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.
Nutrition Facts : Calories 403 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
SPICY SPANISH-MEXICAN BLACK BEAN STEW
from "the indolent cook" - http://theindolentcook.blogspot.com/2011/01/spicy-spanish-mexican-black-bean-stew.html - times does not include overnight soaking
Provided by ellie3763
Categories Stew
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Soak the dried black beans overnight in a large bowl of water.
- The next day, drain well, rinse and transfer to a pot with 4 cups water, bring to boil and turn down to a simmer.
- Meanwhile, sauté garlic, onion and chilli in about one teaspoon oil until soft. Add in the chopped tomatoes and hot smoked paprika and lightly sauté for a few more minutes. Stir the mixture into the pot with black beans. Add in the bay leaves and cocoa powder.
- Simmer until the liquid is thick and reduced, and the beans are tender (a little under 2 hours). If you like, you can lightly puree half the beans for a creamier soup/stew.
- Season with salt to taste. Garnish with fresh tomatoes and a sprinkling of herbs such as parsley, if desired. Retrieve bay leaves before eating.
Nutrition Facts : Calories 387.8, Fat 1.7, SaturatedFat 0.4, Sodium 22.6, Carbohydrate 75.1, Fiber 27.5, Sugar 10.3, Protein 22.7
BLACK BEAN, HOMINY, AND KALE STEW
Roasting the poblanos instead of using canned chiles really improves the flavor in the Vegetarian stew. Multiple cooking methods, which isn't an option. Roasting is also involved.
Provided by Lynette ! @breezermom
Categories Vegetable Soup
Number Of Ingredients 16
Steps:
- Preheat broiler to high.
- Place poblanos on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel the chiles; cut in half lengthwise. Discard seeds and membranes. Chop coarsely. Set aside.
- While the poblanos roast, place the tomatillos in a food processor, and process until smooth. Set aside.
- Heat a Dutch oven over medium heat. Add oil to the pan, swirl to coat. Add onion and jalapeno, saute 5 minutes or until tender, stirring occasionally. Add garlic and cumin; saute 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the vegetables are tender.
- Add the roasted poblanos and hominy; cook for 2 minutes or until heated through.
- Ladle into 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro and serve.
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BLACK BEAN, HOMINY, AND KALE STEW RECIPE | MYRECIPES
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- Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.
- While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro.
BLACK BEAN AND HOMINY STEW RECIPE - GRACE PARISI - FOOD …
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Author Grace ParisiTotal Time 25 mins
- In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
- Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.
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