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 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.
DIABETIC BEEF STEW
This is posted in response to a request for a stew that was low in fat, low in high-glycemic carbohydrates, and high in fibre. I think this fits the bill.
Provided by Jenny Sanders
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Peel and chop the onions coarsely.
- Chop the celery coarsely as well.
- Peel and mince the garlic.
- Saute the onions and celery until softened in the oil; remove them to a large stew pot.
- Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
- Add the water or broth, the barley and the bay leaves to the stew pot.
- Peel and chop all the remaining vegetables into bite-sized pieces.
- Add them to the stew in the order given, then add the tomatoes and the spices.
- Simmer the stew until the meat is done and the vegetables and barley are tender.
- Add a little more water if needed.
- This can be made ahead; stew keeps and reheats well.
Nutrition Facts : Calories 435.8, Fat 17.5, SaturatedFat 5.8, Cholesterol 82.9, Sodium 468.9, Carbohydrate 41.9, Fiber 9, Sugar 13.9, Protein 29.9
RED BEAN STEW, DIABETIC
A quartet of seasonings--garlic, cilantro, oregano, and adobo seasoning--adds a zesty kick to this vegetarian meal in a bowl.
Provided by Annacia
Categories Beans
Time 25m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium heat.
- Add red onion and garlic; cook about 5 minutes or until onion is tender. Carefully add the water, tomato paste, the snipped cilantro, the oregano, and adobo seasoning.
- Stir in beans.
- Bring to boiling; reduce heat.
- Cook and stir over medium heat for 5 to 10 minutes or until soup is slightly thickened, mashing beans slightly while stirring.
- Serve stew with rice. If desired, garnish with cilantro sprigs.
- Makes 4 diabetic (1/2 cup stew and 1/2 cup cooked rice) servings.
Nutrition Facts : Calories 552.1, Fat 5.1, SaturatedFat 0.8, Sodium 139.9, Carbohydrate 104.5, Fiber 21.3, Sugar 5, Protein 24.6
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