POROTOS GRANADOS (CHILEAN BEAN STEW)
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
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
FIBBED AUSTRIAN BEAN STEW WITH SAUSAGES FROM ASTIR
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.
SHELLING BEAN STEW
Provided by Michael Chiarello : Food Network
Categories main-dish
Time P1DT1h45m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Soak cranberry beans overnight and keep in refrigerator until ready to use.
- Drain the soaked cranberry beans and add to a large pot with about 5 cups of water. Bring to a simmer and cook slowly until the beans are just tender. Drain and reserve.
- Meanwhile in another large pot heat 2 tablespoons of the olive oil over medium heat. Add the diced onion, carrot, celery and minced garlic to the pot along with the pieces of grilled pancetta. Season with salt and pepper and cook the vegetables with the pancetta until soft and caramelized, about 5 to 7 minutes.
- Add the chopped grilled tomatoes to the vegetables and cook for another 3 minutes, breaking the tomatoes up while cooking. Add the thyme, bay leaves, and the veal stock. Let the stock come to a simmer and let reduce by about 20% about 10-15 minutes.
- Add the cranberry beans, black eyed peas, and French flagelot beans to the pot and let simmer slowly for about 10-15 minutes more. Finally, add the fava beans and peas and stir in to warm up. Season with gray salt and pepper and finish by drizzling in all of the remaining olive oil.
CHINO FARMS MIXED BEAN SALAD WITH MINT VINAIGRETTE
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a rapid boil and salt it well. Prepare an ice water bath. Add just enough beans to the water to maintain a boil. Blanch for 1 minute and add to ice bath. Do this in batches until you are done with all the beans. Drain the beans well and put in a serving dish.
- Combine onion, mint, champagne vinegar, and olive oil. Season with salt and pepper. Toss to combine and pour over the beans and toss again and serve.
POROTOS GRANADOS (BEAN STEW)
Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.
Provided by Kumquat the Cats fr
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
- Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
- Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 286.1, Fat 6, SaturatedFat 0.9, Sodium 330.6, Carbohydrate 51.2, Fiber 13.2, Sugar 2.4, Protein 11.8
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