Best Black Bean Hominy And Kale Stew Recipes

SMOKY CHICKEN, BEAN & KALE STEW

Smoky chicken, bean & kale stew image

Enjoy this chicken, bean and kale one-pot for a hearty family stew with a smoky paprika flavour. Serve with some crusty garlic bread to soak up the juices

Provided by Cassie Best

Categories Dinner

Time 1h35m

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
8 boneless and skinless chicken thighs
80g cubed pancetta or smoky bacon lardons
1 large red onion
4 garlic cloves
2 tsp smoked paprika
2 bay leaves
1 tbsp red wine vinegar
2 x 400g can plum tomatoes
1 tsp caster sugar
1 chicken stock cube
400g can cannellini or butter beans, drained
100g kale, stripped from the stalk and roughly chopped
garlic bread, to serve
drizzle of extra virgin olive oil (optional)

Steps:

Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.

Nutrition Facts : Calories 403 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium

BLACK BEAN AND HOMINY STEW

Black Bean and Hominy Stew image

Mexican-oid comfort food for a chilly autumn evening. Found this with a google search for other uses for hominy than posole (my fave!). The chipotle pepper gives a wonderful flavor but not much heat; I'd add a little cayenne next time, but that's a personal thing.

Provided by lecole54

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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

Black Bean, Hominy, and Kale Stew image

Roasting the poblanos instead of using canned chiles really improves the flavor in the Vegetarian stew. Multiple cooking methods, which isn't an option. Roasting is also involved.

Provided by Lynette ! @breezermom

Categories Vegetable Soup

Number Of Ingredients 16

Ingredients

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.