Best 5 Calypso Beans Tomato And Poblano Stew Recipes

TOMATILLO, POBLANO AND HEIRLOOM BEAN CHOWDER

Steps:

• In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 10 to 15 minutes. Add the beans. Simmer to heat through. Correct seasoning with salt and pepper. To serve, ladle into warm soup bowls. Garnish with chopped cilantro, fanned avocado slices and lime juice just before serving.

SQUID, TOMATO AND ROASTED POBLANO STEW

Steps:

• Combine the oil, garlic and onion in a large saucepan. Cover and cook over low heat until the onion softens, about 15 minutes. Stir constantly. Add the peppers, tomatoes, wine and marjoram. Cover with 1 quart of cold water. Bring the water to a boil. Reduce heat and simmer for 40 minutes.
• Pass the sauce through a food mill. Add salt, pepper and Tabasco. This recipe can be made ahead of time to this point and kept for up to 4 days in the refrigerator.
• One hour before serving, warm the sauce in a large saucepan. Add the potatoes and the squid and simmer until tender, about 40 minutes. Serve in warm bowls garnished with parsley and coriander.

ROASTED POBLANO BEEF STEW

Steps:

• Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

CALYPSO BLACK BEAN SOUP

Steps:

• Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
• Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.