Zippy Bean Stew Recipes

SOUTHERN OKRA BEAN STEW

When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 11 servings (4 quarts).

Number Of Ingredients 14

Southern Okra Bean Stew image

Steps:

In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 926mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.

Ingredients

4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green peppers
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon chili powder
1/2 to 1 teaspoon hot pepper sauce
3/4 teaspoon salt
1 bay leaf
4 cups cooked brown rice
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (8 ounces each) tomato sauce
1 package (16 ounces) frozen sliced okra

HEARTY BEAN STEW

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

Hearty Bean Stew image

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.

Ingredients

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

TEXAS RANCH-STYLE STEW

Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair -Mrs. J.W. West of Alvord, Texas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Texas Ranch-Style Stew image

Steps:

Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta; stir into stew.

Nutrition Facts : Calories 307 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 886mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

Ingredients

1 cup small shell pasta
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5-1/2 ounces each) reduced-sodium V8 juice
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

ZIPPY BEAN STEW

I found this recipe in the Light & Tasty magazine, and I make it at least once a week. A whole pot will due all week. It tastes even better when reheated. I changed it a little bit. It was a originally a slow cooker recipe, but since I'd rather cook it on stove top, it works the same. And takes a lot less time. Serve with cornbread or Recipe #51400.

Provided by GloriaAnn

Categories Stew

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

Zippy Bean Stew image

Steps:

In a large pot, combine all the ingredients.
Bring to boil on medium heat for 15-30 minutes.
Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
Add seasonings to taste (2 teaspoons of salt ought to be enough).
Add other seasonings--spice it up a bit.
This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
Switch the beans around.
I will use lima beans, or great northern beans.
Any type of bean can be substituted.
Heck, use 4 different types of beans.
It makes for a great healthy meal.
You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
It's a very flexible recipe you can add your own stuff to.

Ingredients

2 (14 1/2 ounce) cans chicken broth (I used garlic, low sodium can be used as well)
2 (16 ounce) cans kidney beans, drained
2 (15 ounce) cans pinto beans, undrained (you can drain if you like)
2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
2 (4 ounce) cans chopped green chilies, undrained (optional)
2 (15 ounce) cans corn, undrained (doesn't matter whether it's golden corn or white corn. Either is fine. If you use cream corn it tend)
1 -3 cup water
4 medium carrots, chopped
1 onion, chopped
4 garlic cloves, minced
4 teaspoons chili powder
salt (optional)
1 dash cayenne pepper

FAVA BEAN STEW

I've also made this stew with lima beans and it was just as delicious! I challenge you meat-and-potatoes people to try this different stew...I guarantee you'll become legume-lovers!

Provided by MMers

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Fava Bean Stew image

Steps:

Remove beans from pods to make 4 cups.
Place beans in a large saucepan and cover with water (1 inch above level of beans).
Bring to a boil, reduce heat and simmer for about 40-50 minutes or until tender.
Drain and set aside.
Remove casing from sausage.
In large saucepan, heat oil over medium-high heat.
Cook sausage, breaking up with a spoon, until no longer pink.
Drain off fat.
Add onion and garlic; cook, stirring often, for about 5 minutes or until softened.
Add fava beans, tomatoes, pepper and half each of the basil and oregano.
Bring to a boil; reduce heat and simmer, stirring often, for about 15 minutes or until stew has thickened and beans are tender.
Stir in remaining basil and oregano.
Serve sprinkled with Feta cheese.

Ingredients

4 lbs fava bean pods
1 lb mild Italian sausage
1 tablespoon olive oil
2 large onions, chopped
6 cloves garlic, minced
5 cups tomatoes, skinned and chopped (or canned tomatoes)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

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Zippy Bean Stew Recipes

SOUTHERN OKRA BEAN STEW

When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia

HEARTY BEAN STEW

TEXAS RANCH-STYLE STEW

Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair -Mrs. J.W. West of Alvord, Texas

ZIPPY BEAN STEW

FAVA BEAN STEW

I've also made this stew with lima beans and it was just as delicious! I challenge you meat-and-potatoes people to try this different stew...I guarantee you'll become legume-lovers!

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