INSTANT POT® ALCATRA FEIJAO (PORTUGUESE BEAN STEW)
Try this Instant Pot®-friendly variation of a traditional bean stew from the Portuguese region of Azores. This can be served alone, or over rice, and is often accompanied by bread.
Provided by Ryan C Mathews
Categories Soups, Stews and Chili Recipes Stews
Time 2h5m
Yield 8
Number Of Ingredients 16
Steps:
- Pour beans into a multi-functional pressure cooker (such as Instant Pot®) and add 1 chopped onion and 1 chopped clove garlic. Add enough water to cover beans by about 1 inch. Close and lock the lid. Choose Manual pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain beans and transfer to a bowl.
- Rinse the inside of the pressure cooker insert and wipe dry. Turn the pot back on and select Saute function. Add enough oil to spread across the bottom of the pot. Add remaining chopped onion, remaining 3 chopped cloves garlic, and peppercorns to the hot oil. Saute until onion is softened and clear, 3 to 5 minutes. Add bacon and sausage; cook and stir about 3 minutes. Add wine, tomato paste, salt, and chili powder. Allow everything to cook for about 1 minute.
- Pour cooked beans into the pot. Stir together and add enough water to cover the mixture. Place a bay leaf and 2 tablespoons butter on top. Close and lock the lid. Choose the Slow Cook function and set the timer for at least 1 hour; you may cook it longer if you wish.
- Shortly before serving, melt 1 tablespoon butter in a small saucepan over medium-low heat. Stir in flour and whisk until smooth. Remove from heat and immediately stir into the stew to thicken.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 41.9 g, Cholesterol 29 mg, Fat 14.2 g, Fiber 9.7 g, Protein 18.2 g, SaturatedFat 5.8 g, Sodium 411.7 mg, Sugar 3.4 g
1-POT, 3-BEAN CHICKEN STEW
For health benefits, you can't top dried beans. They are rich in antioxidants and fiber and are low glycemic, helping to control blood sugar. If you don't use no-salt-added, beans, rinse to remove sodium.
Provided by Jean Carper
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
- Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
Nutrition Facts : Calories 365 calories, Carbohydrate 32 g, Cholesterol 75.4 mg, Fat 5.9 g, Fiber 11.8 g, Protein 39.1 g, SaturatedFat 1.2 g, Sodium 283.4 mg, Sugar 5 g
ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
- Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
- Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 217 g, Fat 3 g, Protein 10 g
HEALTHLY CROCK POT VEGAN GREAT NORTHERN BEAN STEW
Comfort food for the Vegan in all of us. High fiber and rich in taste. Can be eaten hot, cold, over pasta or processed down to a bean dip with bite. Enjoy!
Provided by valeriesullivan20
Categories Stew
Time 8h30m
Yield 4 quarts stew, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the soaked beans in the crock pot with the 2 cups of stock. Turn pot on high. Create a sofrito with the onion, celery and carrots in the olive oil that has been pre-heated in a fry pan at medium high heat. Allow the onion and carrots to caramelize. Once the stock and beans are up to a warm temp, add the sofrito, oil and all from the fry pan. Make sure you scrape out all the fond for extra flavor. Add the remainder of the ingredients to the beans and allow to cook on high 2 hours. Lower the crock pot to low temp and cook another 6 hours. You can use as a side dish, main course, dip. This is so versatile and will warm the tummy with layers of flavor. I sometimes sprinkle a bit of fresh grated parm cheese over the top for the main dish.
CROCK POT DARK BEAN STEW
Make and share this Crock Pot Dark Bean Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 7h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in crock pot and cook for 6-8 hours.
CROCK-POT TAKE ON FEIJOADA (BLACK BEAN STEW)
A take on authentic feijoada, although this is not authentic. I was short time and ingredients, but it still came out delicious. Use smoked polish sausage, or longaniza sausage if you cannot find linguica. If you must use the other sausages, I suggest you add 1/8 teaspoon paprika to the mix.
Provided by djunqx
Categories Black Beans
Time 10h5m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- In a large crockpot, add broth.
- Slice sausage, chop onions.
- Add all remaining ingredients except water, rice, hot sauce.
- Stir and place crockpot on high setting.
- Add enough water to just cover the ingredients.
- Stir occasionally.
- Cook 8-12 hours or until beans are tender.
- Shave meat off the hock and discard bone.
- Remove bay leaves, and serve with fluffy white rice and a dash of hot sauce if you like.
Nutrition Facts : Calories 406.1, Fat 1.4, SaturatedFat 0.4, Sodium 183.3, Carbohydrate 80.8, Fiber 10.2, Sugar 2.1, Protein 17.4
CROCK POT PORK & BEAN STEW
A Jack Frost favorite is a pleasant change of pace from beef based stews. If you cannot find lima beans, go ahead and use peas. I have also put gremolata on it when serving.
Provided by WiGal
Categories Stew
Time 7h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brown pork in oil.
- Put slow cooker liner in crock pot.
- Put pork and vegetables in crock pot.
- In medium sized bowl put diced tomatoes, wine, tapioca, salt, brown sugar, basil, garlic, and pepper; and pour over pork/veggie mixture.
- Cover and cook on low for 6-7 hours.
Nutrition Facts : Calories 485.4, Fat 19.8, SaturatedFat 6.4, Cholesterol 76, Sodium 352.1, Carbohydrate 47.8, Fiber 6.7, Sugar 15, Protein 26.5
POLISH SAUSAGE-LIMA BEAN STEW (CROCK POT)
I got a 'deal' on a 3 lb bag of Polish Sausage. The pantry yielded a 1 lb bag of Baby Lima Beans. The rest just seemed to fall together.
Provided by Pierre Dance
Categories Stew
Time 4h40m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Pour stock into crock pot, set on high.
- Add beans.
- Heat a heavy frying pan over medium-high heat.
- Add Oil.
- Add Onions, Garlic, Bell Peppers, Celery, Red Potatoes, and Baby Carrots.
- Saute (Stir fry)'til Onions are translucent.
- Add crushed Red Chiles and Tomato paste, mix well.
- Add vegetables to crock pot.
- Reduce heat to low, cook 3 hours.
- Add Sausage, cook 3/4 hour.
- Add enough Potato Flakes to thicken as desired.
- Cook 15 minutes more.
- Serve with a Peasant Loaf or maybe Cornbread or Cornsticks.
Nutrition Facts : Calories 439.7, Fat 27.6, SaturatedFat 8.8, Cholesterol 55.3, Sodium 941.3, Carbohydrate 30.5, Fiber 5.1, Sugar 6, Protein 17.9
CROCK POT SWEET POTATO & BLACK BEAN STEW
Make and share this Crock Pot Sweet Potato & Black Bean Stew recipe from Food.com.
Provided by Lisa1
Categories Stew
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a slow cooker.
- Cover and cook on LOW for 5 to 6 hours or until vegetables are tender.
- Add more salt if necessary and serve.
CROCK POT HEARTY BEAN & VEGETABLE STEW
Make and share this Crock Pot Hearty Bean & Vegetable Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Rinse beans and then soak overnight in water.
- Drain beans and place in crock pot.
- Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
- Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
- The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
- Cook on high for 2 hours.
- Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender.
- When tender, add rice or pasta and cook for one additional hour on low.
- For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Nutrition Facts : Calories 261.7, Fat 0.7, SaturatedFat 0.1, Sodium 1605.3, Carbohydrate 56.8, Fiber 4.2, Sugar 9.6, Protein 7.8
BEAN POT STEW
very tasty and super easy just takes a long time to cook. This works well in a crock pot as well.
Provided by malinda sargent
Categories Bean Soups
Time 3h15m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients in a bean pot or casserole dish. Fill 2/3 full of water.
- 2. Add 2 sliced carrots, 3 diced potatoes, and one diced celery.
- 3. Cover and bake at 275-300 for 3 hours.
ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
- Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
- Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.
ONE-POT PASTA E FAGIOLI (ITALIAN BEAN AND PASTA STEW)
Steps:
- Combine the water and 1 1/2 tablespoons salt in a large mixing bowl and stir to dissolve the salt. Add the beans, cover the bowl, and let stand at least 6 hours or overnight. Preheat the oven to 325°F. In a heavy stock pot or Dutch oven over medium heat, cook the bacon. Once all the fat has rendered, remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Pour off all put one tablespoon of bacon fat. Cook the onions slowly with 1/2 teaspoon of salt start to caramelize and turn golden brown, 15 to 20 minutes. Add the celery and cook just until the celery is softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove half of the onion mixture and reserve with the bacon. Deglaze the pan with one cup of wine or water, scraping up any brown residue that has formed on the bottom of the pan. Drain and rinse the beans and pour them into the pot with the remaining onions. Add the bay leaf, 1 teaspoon of salt, and enough water to cover the beans and onions by 1 inch. Cover the pot and transfer to the oven. Cook for 1 hour, then begin checking the beans for doneness. Check the beans every 15 minutes until they are completely soft and creamy. (This can take up to 2 1/2 hours depending on the age and exact variety of your beans.) → Make-Ahead Tip: At this point, the soup can be chilled and refrigerated for a day or two before serving. The soup (or a portion of it) can also be frozen for up to three months. Set the pot of cooked beans over medium-high heat on the stovetop. Add the bacon, reserved onions, thyme, pasta, and 1 teaspoon of salt. Cook, stirring occasionally, until the pasta is al dente. Add more water if necessary so the pasta is submerged. Add the spinach to the pot and stir until it is wilted. Remove the bay leaf and the thyme stems. Taste and add more salt and pepper if desired. This stew will keep for one week refrigerated.
CROCK POT BEAN STEW
Steps:
- Combine ingredients in a gallon zip lock bag (minus the broth). Freeze. Thaw, add broth and bag to slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Serves 4-5 people.
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