Red Bean Stew Recipes

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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

SPICY RED REAN STEW RECIPE



Spicy Red Rean Stew Recipe image

Top steaming hot rice with these robust, full-flavored beans.

Provided by Miriam Kresh

Categories     Main Course

Number Of Ingredients 15

1/2 onion
1 bay leaf
1 garlic clove
A dollop of olive oil
3 tbsp olive oil
1 large onion
4-6 garlic cloves ((chopped finely))
1 cup chopped tomatoes
1/2 tsp dried thyme
1/2 tsp ground turmeric
1 tsp ground cumin
1/4 - 1/2 tsp ground black pepper
1 tbsp soy sauce
6 cups water
Salt to taste

Steps:

  • Plan on first soaking the beans in 4 cups of water overnight.
  • Most directions say to drain and rinse them afterwards. I keep them covered with a kitchen towel and cook them with their soaking water and don't experience digestive upsets. But whatever you choose to do, soak 'em.
  • Put the beans in a large pot with water amounting to 6 cups. Add the bay leaf, 1/2 onion, garlic and olive oil. Cover and bake at 300° F (150° C). If cooking on the stovetop, bring to a gentle boil, then reduce the heat to a simmer. Place a heat-absorbent pad under the pot and cover. Either way, cook until the beans are tender - between 1 1/2 to 2 hours.
  • In a frying pan, heat the olive oil. Add the chopped onions and fry gently until translucent. Add the garlic and tomatoes. Cook over medium heat until the tomatoes have softened. Add all the spices and cook, stirring, for a few minutes, for flavors to blend.
  • Remove a ladle-full of beans from the pot with some of their liquid, and add to the frying pan. Mash the beans into the vegetables and cook together for 3 or 4 minutes, stirring a few times. Add more cooking liquid if the mass becomes dry.
  • Return the flavored beans to the pot. Add salt to taste. Cover and bake (or cook) another hour.
  • Check once in a while to make sure the beans aren't drying out, and add a little water if needed. If well covered and kept from drying out, you can keep the beans cooking for much longer. Personally, I like to cook them 3 or 4 hours after they're seasoned and ready; they just seem to get better and better.
  • Serve piping hot.

VEGETARIAN RED BEAN STEW



Vegetarian Red Bean Stew image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 21

2 cups dried red beans, washed and picked over
2 quarts water
1/3 cup olive oil
1 1/2 medium white onions, diced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, crushed
2 Ancho chiles, wiped clean, stemmed, seeded and lightly toasted
2 medium parsnips, peeled, cut into 1/2-inch chunks
2 medium carrots, peeled, cut into 1/2-inch chunks
2 celery ribs, peeled, cut into 1/2-inch chunks
1 medium zucchini, trimmed, cut into 1/2-inch chunks
1 medium yellow squash, trimmed and cut into 1/2-inch chunks
Ancho Chili Salsa, recipe follows, for garnish
4 medium Ancho chiles, wiped clean stemmed and seeded
1 cup freshly squeezed orange juice
2 tablespoons freshly squeezed grapefruit juice
2 teaspoons salt
1 tablespoon freshly squeezed lime juice
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil (optional)

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.

HUNGARIAN RED BEAN STEW



Hungarian Red Bean Stew image

Hearty winter fare, full of flavor. Serve over noodles or thick-crusted bread; rice would be lovely too! From Martha Rose Shulman of the New York Times

Provided by lecole54

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb red beans (washed, picked over and soaked for 6 hours or overnight in 2 quarts water)
2 tablespoons extra virgin olive oil
1 large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large bell pepper, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
salt, to taste
1 teaspoon oregano
1 pinch cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
fresh ground pepper, to taste
1/2 cup parsley, minced (or a combination of parsley and dill)
1/2 cup Greek 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 2½ 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 (reader suggests adding paprika here) 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 ladle-ful 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 de-glaze, 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 : Calories 179.4, Fat 5.4, SaturatedFat 0.8, Sodium 64.3, Carbohydrate 26.8, Fiber 7.6, Sugar 4.2, Protein 8.2

PERSIAN HERB, RED BEAN & LAMB STEW



Persian herb, red bean & lamb stew image

Try Leyli Homayoonfar's spiced lamb stew inspired by the Persian food she grew up with. Serve with sliced red onion and steamed rice

Provided by Leyli Homayoonfar

Categories     Dinner

Time 4h

Number Of Ingredients 12

100g dried red kidney beans
3 tbsp vegetable oil
4 lamb shoulder shanks (roughly 900g)
2 medium onions, chopped
1 tsp ground turmeric
6 Persian dried limes (available in some supermarkets and online)
100g coriander
400g parsley
1 leek, trimmed and finely chopped
1 ½ tbsp dried fenugreek leaves (kasuri methi)
100g chives, finely sliced
squeeze of lime juice, to taste (optional)

Steps:

  • Put the dried red kidney beans in a heatproof bowl, cover with boiling water and leave to soak for 1 hr.
  • Heat a flameproof casserole over a medium-low heat for a few minutes before adding 2 tbsp oil. Season the lamb and sear on all sides until golden brown, then remove to a plate. Fry the onions over a low heat for 8-10 mins until soft and translucent.
  • Drain and rinse the soaked kidney beans, then add them to the onions along with the turmeric and dried limes. Stir to coat in the spiced oil, then return the lamb to the casserole. Pour over 1 litre water, or enough to cover the lamb, and bring to the boil. Cover with a lid, then turn down to a simmer. Leave the lamb to gently braise for 1 hr.
  • Put the coriander and parsley in a food processor and blitz to chop finely (you can also do this by hand, but the finer the herbs, the better the stew's flavour and consistency).
  • In a separate frying pan over a medium heat, fry the leeks in the remaining 1 tbsp oil for 6-8 mins until softened. Stir in the fenugreek leaves, blitzed herbs and chives - it is sometimes easier to add these in batches. Fry for 5 mins until the herbs are dark green (this removes moisture and deepens the flavour).
  • Once the lamb has braised for 1 hr, add the leek and herb mixture along with 250-500ml hot water to loosen, stirring well. Braise for a further 2 hrs, or until the lamb is completely tender and falling off the bone. Add a dash of hot water to loosen if the sauce has thickened too much - I prefer it to be almost broth-like, but that is personal preference. Season to taste (a good pinch or two of sea salt is essential) and, depending on the acidity from the dried limes, add a squeeze of lime juice for a fresh finish.

Nutrition Facts : Calories 627 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 26 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium

SAUSAGE AND RED BEAN STEW



Sausage and Red Bean Stew image

Hearty, delicious and quick. Yes, this does use several canned products and also gets a head start with prepared soup. But there are times, at least in my home, when speed and convenience must take precedence. This recipe originated from Honeysuckle White so, of course, it calls for Italian turkey sausage. I have made it with turkey sausage and with regular Italian sausage--it is good either way. Also, feel free to substitute beans according to preference or what is on hand. I often use cannellini beans rather than red kidney beans.

Provided by GaylaJ

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb Italian turkey sausage link (sweet or hot)
1 teaspoon cayenne pepper
1/4 onion, minced
2 (15 ounce) cans kidney beans
1 (15 ounce) can pinto beans
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can minestrone soup (I use 19 ounce can of Progresso brand)

Steps:

  • Cut sausages into 1-inch slices and place in a 6-quart stockpot. Cook over medium-high heat for 5-10 minutes, or until brown. Season with cayenne pepper to taste.
  • Reduce heat to low, add onions and saute' 5 more minutes or until sausage is cooked through.
  • Drain well, add remaining ingredients and stir.
  • Simmer for 10-15 minutes.

Nutrition Facts : Calories 378.6, Fat 8.8, SaturatedFat 0.5, Cholesterol 40, Sodium 1315.2, Carbohydrate 49.2, Fiber 15.8, Sugar 7.8, Protein 27

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