RED BEAN STEW
This is a simple Lebanese dish that can be served as a side with pita bread or as a main with rice. It's vegetarian and a snap to put together.
Provided by LauraF
Categories Soups, Stews and Chili Recipes Stews
Time 1h18m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium-low heat. Add onions; cook and stir until soft and translucent, about 10 minutes. Stir in cilantro, garlic, cinnamon, coriander, and cumin; cook until fragrant, about 3 minutes. Pour in tomato sauce. Reduce heat to low; simmer sauce until flavors combine, about 10 minutes.
- Stir beans into sauce. Cover skillet and simmer until beans are heated through, about 10 minutes. Season with salt and pepper. Cool to room temperature before serving, about 30 minutes.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 50.2 g, Fat 15.1 g, Fiber 15.1 g, Protein 14.1 g, SaturatedFat 2 g, Sodium 1713.1 mg, Sugar 13.8 g
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.
VEGETARIAN INDONESIAN CURRIED BEAN STEW
Flavorful, filling, healthy and delicious, this is more colorful and interesting than basic beans and rice...kidneys, black beans, garbanzos, spices and a dollop of peanut butter make this dish awesome, and it's easy to make! Seems a bit thicker than a stew to me. Oh, and my toddler loves it!
Provided by chelseliz
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice according to package directions.
- While the rice cooks, begin heating the oil over medium heat in an extra-deep, non-stick skillet.
- Peel and coarsely chop the onion, adding it to the skillet as you chop.
- Cook the onion, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add them to the skillet.
- Add the garlic.
- Cook one minute, stirring frequently.
- Add the kidney beans with their juices to the skillet.
- Add the tomatoes with their juices.
- Stir well, and continue to cook over medium heat.
- Pour the black beans and garbanzos into a colander, rinse them under tap water and set aside to drain.
- Add the peanut butter, curry powder, cumin and ginger to the skillet. Stir thoroughly (but gently so as to not break up the beans), making sure the peanut butter is well blended.
- Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly.
- Reduce the heat to low, and simmer uncovered until the rice is done.
- Serve the stew over hot steamed rice.
RED BEAN STEW
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams
VEGETARIAN STEW
This ingredient-dense vegetarian stew is hearty, filling, and can be eaten on its own. It's easy to make, freezes very well, and tastes even better the next day.
Provided by natalie
Categories Vegetarian Stew
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
- Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
- Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.
Nutrition Facts : Calories 429.4 calories, Carbohydrate 69.9 g, Fat 9.1 g, Fiber 22.7 g, Protein 20.1 g, SaturatedFat 1.2 g, Sodium 537 mg, Sugar 6.4 g
CHILI BEAN STEW
Another vegetarian stew that has become one of my favourite. Serve with sour-dough bread to mop up the juices. Soaking time not included in preparation time.
Provided by Chef Dudo
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak the beans overnight in water, drain and rinse well.
- Bring the beans to the boil in the 5 cups of water, let boil for ten minutes.
- Then cover the pot and simmer for a further 35 - 40 minutes.
- When the beans are soft, drain and reserve the stock for use later.
- Heat the oil in a large saucepan, gently fry the onions and garlic for a few minutes and then add the chopped vegetables, beans, and spices.
- Stir well and cook for 5 minutes
- Add the tomatoes, tomato purée, red wine, bulgur wheat or couscous
- Stir and then add the stock.
- Bring the mixture to the boil, cover the pan and simmer for about 30 minutes.
- Add the lemon juice, season with salt and pepper.
- Cook 20 - 30 minutes
- Serve hot.
Nutrition Facts : Calories 199.3, Fat 4.2, SaturatedFat 0.6, Sodium 104, Carbohydrate 32.3, Fiber 8.8, Sugar 7.2, Protein 8.5
VEGETARIAN RED POZOLE WITH RED BEANS
Provided by Shelley Wiseman
Categories Soup/Stew Bean Vegetarian Dinner Corn Legume Zucchini Healthy Vegan Hominy/Cornmeal/Masa Simmer Chile Pepper Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 quarts, serving 8
Number Of Ingredients 18
Steps:
- Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
- Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
- While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
- Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
- Add chile purée to pot and cook, stirring, 5 minutes.
- Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
- To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.
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