Bean Stew Recipes

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BEEF AND BEAN STEW



Beef and Bean Stew image

A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 to 3 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil, divided
2 medium onions, thinly sliced
2 cups water
1 can (6 ounces) tomato paste
3/4 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

  • In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.

Nutrition Facts :

HEARTY BEAN STEW



Hearty Bean Stew image

From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1-1/2 cups chopped onions
1 tablespoon canola oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, drained
3 large carrots, chopped
3 celery ribs, chopped
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.

RED BEAN STEW



Red Bean Stew image

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

2 tablespoons olive oil
1 onion, thinly sliced
1 bunch fresh cilantro, stems removed and leaves minced
2 cloves garlic, minced
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cumin
1 (14 ounce) can tomato sauce
1 (15 ounce) can red beans, drained and rinsed
salt and ground black pepper to taste

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

RED BEAN STEW



Red Bean Stew image

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

1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium or large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
Pinch of cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination of parsley and dill
1/2 cup drained yogurt for topping

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

MEXICAN BLACK BEAN STEW (VEGAN)



Mexican Black Bean Stew (Vegan) image

This Mexican Black Bean Stew (Vegan) is a quick and healthy vegetarian dinner - preparation takes minutes and most of the work is done in a saucepan.

Provided by Monika Dabrowski

Categories     Dinner     Side

Time 45m

Number Of Ingredients 12

11.99 ounces black beans (from a can or presoaked and then cooked,see Notes)
1x14.11oz can chopped tomatoes
2 garlic cloves (finely chopped)
1 onion (finely chopped)
½ celery stalk (finely chopped)
1 red chilli pepper (finely chopped)
1½ tablespoons sweet chilli sauce and tomato puree (each)
⅔ teaspoon paprika and coarse sea salt (each)
½ teaspoon ground cumin
⅓ teaspoon oregano, coriander and onion powders (each)
2 tablespoons olive/vegetable oil
4 tablespoons cilantro/fresh coriander (chopped, plus zest of 1 lime for serving)

Steps:

  • In a saucepan heat up the oil, add the garlic, chilli, onion and celery, stir and fry over a medium heat for 4 minutes, stirring often. Add the beans, tomatoes, tomato paste, chilli sauce, spices, stir, cover and simmer for 30 minutes, stirring occasionally.
  • Remove from the heat, add the cilantro, lime zest and serve with tacos, tortillas, rice, nachos, salsa, chopped avocado or a dollop of sour cream/yogurt.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 20 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 6 g, Sugar 3 g, Calories 153 kcal

MEXICAN BEAN STEW



Mexican Bean Stew image

Savory stew that's good on its own or served over pasta or rice.

Provided by Donalyn

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h50m

Yield 6

Number Of Ingredients 12

1 cup dried pinto beans
1 cup dry black beans
1 cup dry garbanzo beans
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, crushed
1 teaspoon ground cumin
1 (14.5 ounce) can crushed tomatoes
2 cups fresh corn kernels
½ teaspoon ground cinnamon
salt and pepper to taste
cayenne pepper to taste

Steps:

  • Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
  • Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
  • Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 76.3 g, Fat 5.9 g, Fiber 21.6 g, Protein 22.6 g, SaturatedFat 0.8 g, Sodium 227 mg, Sugar 6.4 g

BEEF AND BAKED BEAN STEW | SLIMMING & WEIGHT WATCHERS FRIENDLY



Beef and Baked Bean Stew | Slimming & Weight Watchers Friendly image

A quick and hearty one pot stew that's packed with slow cooked beef, plenty of veg and baked beans.

Provided by Ellie

Categories     Dinner

Time 3h40m

Number Of Ingredients 12

500 g diced beef (all visible fat removed)
2 410g tins of baked beans
1 large carrot (peeled and sliced)
1 onion (peeled and chopped)
2 medium potatoes (peeled and quartered)
1 beef stock cube
700 ml boiling water
1 beef stock pot
2 tbsp Henderson's Relish
1/2 tsp black pepper
low calorie cooking spray
salt and pepper, to taste

Steps:

  • Preheat the oven to 170°C.
  • Spray a lidded ovenproof frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.
  • Dissolve the stock cube in the boiling water. Add the black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson's Relish to the pan.
  • Stir the baked beans into the pan, cover with a lid and put in the oven for 3 hours. Remove the lid and cook for a further half an hour.
  • Season to taste with salt and black pepper and serve.

Nutrition Facts : Calories 313 kcal, Carbohydrate 35 g, Protein 27 g, Fat 5 g, SaturatedFat 1.8 g, Fiber 9 g, Sugar 9 g, Sodium 2.6 mg, ServingSize 1 serving

WHITE BEAN STEW



White Bean Stew image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 garlic cloves, finely sliced
1/3 cup olive oil
1/4 cup white wine
3 cups cooked cannellini beans, drained
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1/4 cup chopped parsley
Thinly julienned red bell pepper for garnish

Steps:

  • In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

BEAN STEW



Bean Stew image

This white bean stew is a classic recipe that will fill your belly and warm you right up! With the insanely delicious flavor, this hearty stew will be your guests' favorite and fly off the table!

Provided by Alyssa Rivers

Categories     Dinner

Time 45m

Number Of Ingredients 14

2 Tablespoon olive oil
1/2 onion, diced
3 whole carrots, peeled, chopped
2 ribs celery, diced
2 teaspoon garlic, minced
3 Tablespoon tomato paste
1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 Tablespoon dried Italian Seasoning
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 large potato, peeled, chopped
3 (15 ounce) cans white beans ((drained and rinsed))
fresh parsley for garnish

Steps:

  • In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
  • Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
  • Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
  • Garnish with fresh parsley and serve with a side of French bread!

Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1272 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g

LEBANESE BUTTER BEAN STEW (FASOLIA RECIPE | + VEGAN VERSION)



Lebanese Butter Bean Stew (Fasolia Recipe | + Vegan Version) image

How to make Fasolia, a traditional Lebanese butter bean stew made with beef/lamb (fasolia bi lahme) or as a vegan/vegetarian butter bean stew. This tomato-based Lebanese bean stew is hearty and wholesome, perfect for serving with rice, salad, and optionally some bread for mopping up all the juices.

Provided by Samira

Categories     Main

Time 40m

Number Of Ingredients 12

1.65 lb white beans (fresh or soaked overnight; or 0.66 lb/300 g dry)
1.65 lb cooked beef shank (or lamb pieces; check the notes for a meat-free version!)
3 cups beef stock (or vegetable stock if making vegan bean stew)
4.35 oz cilantro
4.5 cups tomato juice (or passata; tinned crushed tomatoes would also work)
2.5 Tbsp tomato paste
1/3 cup lemon juice (fresh is best)
6 garlic cloves (big)
4.5 Tbsp olive oil (or other cooking oil)
2 tsp salt
1.5 tsp ground coriander seeds
1 tsp black pepper

Steps:

  • If you're using dried beans, first make sure to rinse and then leave them to soak overnight (at least 8hrs).Then, on the day of making the stew, you'll first need to prepare the beef (if using). You could also cook the vermicelli rice in advance or cook it while preparing the butter bean stew.
  • Tinned beans: drain and rinse the beans well, then bring the beans to a boil with 4 cups of water in a deep pot over medium heat. Remove the white foam from the top of the beans, then add ½ tsp salt and one bay leaf. Then cover the beans loosely with a lid (to stop the beans from overflowing). Simmer for 10 minutes. Then drain and rinse once more before setting aside.Technically, the tinned beans don't need to pre-cook before being added to the main pan. I just do so for extra tender results and a little extra flavor. Alternatively, you can add the beans to the pan before adding the tomatoes to the pan and add the bay leaf and salt to the pan.Dry beans: after soaking them overnight, rinse the beans well, then add them to a deep saucepan with 6 cups of water. You can then follow the method above. However, you'll need to simmer the beans for between 20-30 minutes instead.
  • Separate the cilantro leaves from the stems and finely chop the stems. Then, store the leaves back in the fridge to keep them "fresh" (we'll be using them at the end).
  • Slice the garlic and, if you're using fresh tomatoes, chop roughly and add them to a blender to process into a thick "juice."
  • In a large, deep pot (or Dutch oven), heat the oil. Then add the chopped garlic and sauté for just 30-40 seconds over medium heat.
  • Add the tomato paste and mix in before adding the crushed coriander seeds. Stir once more, then sauté for two minutes.
  • Add the chopped cilantro stems and stir before adding the tomato juice. Mix once more, then allow the mixture to simmer over medium-low heat for 10-15 minutes. During this time, it should reduce and thicken slightly.
  • Add the cooked beef, beef stock, and beans to the pot. Then mix well, reduce the heat to low, and allow it to simmer for a further 10 minutes.For the vegetarian butter bean stew, add vegetable stock. You may also want to introduce extra fats with the addition of an additional tablespoon of olive oil. This will create a silky-smooth fasolia with a better mouthfeel.
  • Add the salt and pepper (to taste), stir, and cook for two minutes before adding the lemon juice and removing the fasolia from the heat.
  • Finally, add the cilantro leaves and gently fold them into the stew. Then serve it up along the sides of your choice.
  • Store: allow the fasolia to cool, then store in an airtight container in the fridge for up to 5 days.Freeze: make sure to store the bean stew in an airtight container/s for up to 3 months. Allow it to thaw overnight in the fridge before reheating.Reheat: you can reheat the fasolia on the stovetop or in the microwave until heated throughout.

Nutrition Facts : Calories 429 kcal, Carbohydrate 45 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 29 mg, Sodium 1149 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 10 g, ServingSize 1 serving

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Calories 339 per serving


RED BEAN & LAMB SOUP - ALL INFORMATION ABOUT HEALTHY ...
Red Bean Stew Recipe - NYT Cooking new cooking.nytimes.com. 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.
From therecipes.info


VEGGIE BEAN STEW RECIPE - BBC FOOD
Method. Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Add the garlic and …
From bbc.co.uk


BUTTER BEAN STEW – RECIPES - NAPOLINA
Butter Bean Stew Utilising Napolina’s Butter Beans, Cannellini Beans and Chopped Tomatoes, this quick and easy recipe is not only tasty, but the pulses used are also naturally a source of protein. Serves 4 35 mins. Ingredients 2 tablespoon Napolina Olive Oil. 1 large onion, chopped. 3 garlic cloves, finely chopped. 3 leeks, sliced into chunks. 1 chilli, deseeded and finely …
From napolina.com


BRILLIANT BEAN RECIPES THAT'LL KEEP YOU FULL FOR LONGER
2022-03-07 Whether you love kidney beans, cannellini, butter or black beans, here's a collection of inspiring recipes to show that there's more to beans than a soup or stew, although there's a good selection ...
From msn.com


10 BEST AFRICAN BEANS STEW RECIPES - YUMMLY
2022-02-17 African Beans Stew Recipes 22,280 Recipes. Last updated Feb 17, 2022. This search takes into account your taste preferences. 22,280 suggested recipes. Sausage And Red Bean Stew Honeysuckle White. white onion, pinto beans, Honeysuckle White® Hot Italian Turkey Sausage Links and 4 more. Cuban Black Bean Stew Miles-MeredithThompson. ground …
From yummly.com


DILLY BEAN STEW WITH CABBAGE AND FRIZZLED ONIONS — ALISON ...
2022-01-11 1 cup dill, coarsely chopped. Sour cream, if you must. Directions. 1. Heat butter (if using) and olive oil in a medium pot over medium–high heat (if not using butter, add 2 more tablespoons olive oil). Add onion and season with salt and pepper. Cook, without stirring too much or too frequently, so they get nicely browned and frizzled over 5 ...
From alisoneroman.com


BEAN STEW RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


GLUTEN-FREE WHITE BEAN AND SPRING VEGETABLE STEW - CELIAC.COM
13 hours ago In places where the rain and the snow have yet to give way to sunshine and flowers, a heartier fare is required to help us make it to the longer days ahead. This hearty, zesty white bean and vegetable stew is just the dish. A delightful marriage of beans, vegetables, and mushrooms, it's gluten-free, vegan, and offers a pleasing diversion from traditional stews.
From celiac.com


DOUBLE WHITE BEAN LEMON STEW - FLAVOUR RECIPES
2022-03-06 Double White Bean Lemon Stew Recipe. With spring inching around the corner, yet temperatures still being chilly enough that you likely want something warm and comforting in your belly, this lemony stew is a great hearty lunch or casual dinner option. Not only is it naturally vegan and gluten-free, it’s easy to make and ready in just 30 minutes making it perfect for …
From flavourrecipes.com


BEAN STEW | FOOD AND COOKING RECIPES
2022-02-06 Bean stew is a hearty soup made with all sorts of vegetables, seasoned broth, and of course, white beans! It’s chock full of amazing ingredients, and your body will thank you later for filling it up with such good and healthy things! White beans are a nutritional powerhouse and packed with good protein and fiber. But just because it’s healthy doesn’t mean it has to taste …
From foodrecipescafe.com


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