Best 7 Bean Pot Stew Recipes

INSTANT POT® ALCATRA FEIJAO (PORTUGUESE BEAN STEW)

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.

1-POT, 3-BEAN CHICKEN STEW

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.

ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW

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.

HEALTHLY CROCK POT VEGAN GREAT NORTHERN BEAN STEW

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

Steps:

• Place all ingredients in crock pot and cook for 6-8 hours.

CROCK POT SWEET POTATO & BLACK BEAN STEW

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.

BEAN POT STEW

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.