Best Black Bean Hominy And Kale Stew Recipes

Black Bean and Hominy Stew image

Provided by lecole54

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 large garlic clove, minced
1/2 lb smoked ham, sliced 1/2 inch thick and cut into 1/2-inch dice
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1 chipotle chile in adobo, minced (about 1 teaspoon)
2 (15 ounce) cans black beans, drained
1 (15 ounce) can hominy, drained
1 1/2 cups chicken broth
1/4 cup cilantro, finely chopped
salt, to taste
fresh ground pepper, to taste
1/2 cup cheddar cheese, shredded

Steps:

In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.

Nutrition Facts : Calories 546, Fat 20.4, SaturatedFat 6.6, Cholesterol 53.9, Sodium 1582.2, Carbohydrate 57.5, Fiber 17, Sugar 4.2, Protein 34.3

Black Bean, Hominy, and Kale Stew image

Provided by Lynette ! @breezermom

Number Of Ingredients 16

2 - poblano chiles
8 ounce(s) tomatillos, husks removed and halved, about 4
2 teaspoon(s) olive oil
1 1/2 cup(s) onion, chopped
1 - jalapeno pepper, seeded and minced
2 clove(s) garlic, minced
2 teaspoon(s) ground cumin
3 cup(s) vegetable broth
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground red pepper
2 can(s) unsalted black beans, rinsed and drained (15.5 ounces each)
8 ounce(s) kale, chopped (about 4 packed cups)
1 can(s) hominy (15 ounce), rinsed and drained
6 tablespoon(s) sour cream
2 ounce(s) sharp white cheddar cheese, shredded (1/2 cup)
1/4 cup(s) fresh cilantro, chopped

Steps:

Preheat broiler to high.
Place poblanos on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel the chiles; cut in half lengthwise. Discard seeds and membranes. Chop coarsely. Set aside.
While the poblanos roast, place the tomatillos in a food processor, and process until smooth. Set aside.
Heat a Dutch oven over medium heat. Add oil to the pan, swirl to coat. Add onion and jalapeno, saute 5 minutes or until tender, stirring occasionally. Add garlic and cumin; saute 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the vegetables are tender.
Add the roasted poblanos and hominy; cook for 2 minutes or until heated through.
Ladle into 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro and serve.

Black Bean and Kale Soup image

Provided by Katie Lee Biegel

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 quart low-sodium vegetable broth
Two 15-ounce cans black beans
2 cups frozen chopped kale
Sour cream, shredded cheese and diced avocado, for serving, optional

Steps:

In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
Serve with sour cream, shredded cheese and diced avocado, if desired.