Porotos Mixtos Mixed Bean Stew Recipes

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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.

PAP'S RIBS AND SPLIT PEA STEW



Pap's Ribs and Split Pea Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons oil
2 pounds pork (I'm using spare ribs)
1 small carrot, sliced
1 celery stalk, sliced
1 onion, sliced (I'm using red)
Kosher salt and freshly cracked black pepper
1/4 head cabbage, sliced, optional (I just need to use it up)
1 pound dried split peas
1 pound potatoes, cut into chunks if large and left whole if small
1 clove garlic, minced
1 bay leaf
1 piece smoked meat, such as a ham hock or kielbasa link
1 teaspoon cayenne pepper
4 ounces bacon

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a 6-quart Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the ribs and cook until brown on both sides, 3 to 6 minutes. Remove the ribs to a plate and set aside.
  • Add the carrot, celery, onion, 1 tablespoon salt and cabbage if using and sweat the vegetables for about 3 minutes. Add the split peas, potatoes, garlic, bay leaf, smoked meat, cayenne pepper, ribs, 2 1/2 quarts water and 1 teaspoon pepper and bring to a simmer, skimming the foam that will rise to the surface as the water comes up to heat. When the liquid is at a simmer, lay the bacon slices on top of the stew, transfer to the oven and cook until the peas and ribs are tender, about 1 1/2 hours.
  • Discard the bay leaf. Remove the smoked meat from the soup. If using a ham hock, when it's cool enough to handle, pick off the meat and add it back to the soup (discard the bone). If using kielbasa, cut into slices and add it back to the soup. Chop up the bacon and add it to the soup.
  • To serve, divide the ribs among bowls and ladle the soup over them.

SLOW COOKER HEARTY MIXED BEAN STEW WITH SAUSAGE



Slow Cooker Hearty Mixed Bean Stew with Sausage image

Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 8h25m

Yield 8

Number Of Ingredients 10

¾ pound sweet Italian pork sausage, casing removed
10 cups Swanson® Chicken Broth or Swanson® Chicken Stock
¼ teaspoon ground black pepper
2 medium carrots, peeled and chopped
1 stalk celery, chopped
4 ounces dried pinto beans
4 ounces dried navy beans
4 ounces dried kidney beans
6 sun-dried tomatoes in oil, drained and thinly sliced
1 tablespoon grated Parmesan cheese

Steps:

  • Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  • Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
  • Cover and cook on LOW for 7 to 8 hours.
  • Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 29.8 g, Cholesterol 39.1 mg, Fat 15 g, Fiber 8.5 g, Protein 17.2 g, SaturatedFat 5 g, Sodium 1549.7 mg, Sugar 3.3 g

FIBBED AUSTRIAN BEAN STEW WITH SAUSAGES FROM ASTIR



Fibbed Austrian Bean Stew with Sausages from Astir image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 20

1/2 bunch flatleaf parsley, leaves only, finely chopped
1/2 small white onion, finely diced
1 tablespoon capers rinsed and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar
2 tablespoons fruity Spanish olive oil
1 pound large white beans, soaked overnight
1 tablespoon olive oil
4 slices smoked bacon, cut into thin strips
4 onions, sliced
1 tablespoon paprika
1 pound leeks, white part only, well rinsed and sliced
1 large carrot, peeled and coarsely chopped
12 large cloves garlic, finely chopped
2 ham hocks
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound spicy pork sausages (preferably blood sausage or black pudding), cut into 3/4 inch slices

Steps:

  • In a nonreactive bowl, whisk together the parsley, onion, capers, salt, pepper, and vinegar. Whisk in the olive oil until evenly blended. Cover with plastic wrap and refrigerate for up to 24 hours.
  • Drain the beans, reserving the soaking water. In a very large castiron and enamel or other heavy casserole, heat the oil over low heat and cook the bacon for 3 to 4 minutes, or until most of the fat is rendered out. Remove 1 tablespoon of the fat and discard. Add the onions, paprika, leek, and carrot and continue cooking for 20 minutes, stirring occasionally, until all the vegetables are very soft. Add the garlic and cook for 5 minutes more.
  • Add the ham hocks, bay leaves, salt, pepper, and enough of the reserved soaking water to barely cover the ingredients. Bring the mixture to a boil and skim off the scum and fat that rise to the surface. Reduce the heat and simmer over low heat, partially covered, for 1 hour. Add the sausages and the beans and cook for 1 1/2 hours more, or until the beans are tender (you may need to add a little more water to keep the stew moist and juicy). Remove the ham hocks, remove and discard the rind and fat, and shred the meat. Return the ham to the pan and discard the bay leaves. Taste for seasoning and serve warm, with a small dollop of the salsa verde.

POROTOS GRANADOS (CHILEAN BEAN STEW)



Porotos Granados (Chilean Bean Stew) image

This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.

Provided by Stefanie N

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped

Steps:

  • Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
  • Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g

BRUNSWICK STEW



Brunswick Stew image

Provided by Food Network

Categories     main-dish

Time P1DT16h50m

Number Of Ingredients 21

1 tablespoon prepared mustard
32 ounces ketchup
10 ounces steak sauce
3 large lemons, juiced
1 dash extra hot pepper sauce
One 4 pound Chicken
3 pounds pork loin
1 tablespoon salt
5 ounces Worcestershire sauce
4 ounces wine vinegar
4 ounces rice vinegar
2 large cans whole tomatos
1 small red pepper, seeded
4 large Vidalia onion
16 ears white corn, shucked, boiled, kernels removed
2 (10-ounce) packages frozen lima beans
2 (10-ounce) packages frozen okra
1 (10-ounce) package frozen black eyed peas
6 medium garlic cloves minced
8 chicken broth bouillon cubes
1 tablespoon hot pepper sauce

Steps:

  • In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.

POROTOS MIXTOS: MIXED BEAN STEW



Porotos Mixtos: Mixed Bean Stew image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

1 pound dried black eyed peas, soaked overnight in the refrigerator
3/4 pound large diced pumpkin
3 quarts chicken stock
4 slices bacon, sliced
1 white onion, small dice
1 red pepper, small dice
1 carrot, coarsely grated
2 cups fresh corn kernels
10 basil leaves
Salt and freshly ground black pepper
Paprika Oil, recipe follows
1 cup vegetable oil
4 garlic cloves crushed
2 tablespoons paprika

Steps:

  • In a stockpot, combine the beans, pumpkin, and chicken stock. Bring to a boil. Cook until beans are tender, about 1 hour.
  • In a saute pan, render bacon. Add onions, peppers, and carrots. Cook until translucent. Add to the bean mixture. Cook for around 15 minutes.
  • In a blender, puree corn and basil. Add the mixture to the beans and cook for 15 minutes, stirring continuously. Season. Serve with paprika oil.
  • Heat up the oil and cook the garlic. Strain. Add paprika. Cool.

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