Best 3 Mexican Bean Stew Recipes

Indulge in a delightful culinary journey with our collection of Mexican bean stew recipes, a symphony of flavors that will tantalize your taste buds and warm your soul. From the classic and comforting black bean stew, brimming with rich, earthy notes, to the vibrant and spicy three bean stew, bursting with a medley of textures and colors, our recipes offer a diverse range of options to suit every palate. Whether you prefer a hearty and robust stew simmered to perfection in a slow cooker or a quick and easy one-pot meal, our selection has something for every home cook. Join us as we explore the depths of Mexican cuisine and discover the magic of beans, transformed into delectable stews that are sure to become family favorites.

Let's cook with our recipes!

MEXICAN BEAN STEW

Mexican Bean Stew image

Savory stew that's good on its own or served over pasta or rice.

Provided by Donalyn

Categories Soups, Stews and Chili Recipes Stews

Time 1h50m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup dried pinto beans
1 cup dry black beans
1 cup dry garbanzo beans
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, crushed
1 teaspoon ground cumin
1 (14.5 ounce) can crushed tomatoes
2 cups fresh corn kernels
½ teaspoon ground cinnamon
salt and pepper to taste
cayenne pepper to taste

Steps:

Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 76.3 g, Fat 5.9 g, Fiber 21.6 g, Protein 22.6 g, SaturatedFat 0.8 g, Sodium 227 mg, Sugar 6.4 g

MEXICAN BEEF & BEAN STEW

Mexican Beef & Bean Stew image

I like that this is super easy to toss together, and the leftovers reheat well. The healthy beans and veggies taste great, and the stew warms me up on cold, blustery days. -Tacy Fleury, Clinton, South Carolina

Provided by Taste of Home

Categories Dinner

Time 8h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
2 medium potatoes, cubed
2 small carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
2 cans (15 ounces each) tomato sauce
1 cup water
1 envelope taco seasoning
1/2 teaspoon ground cumin
Tortilla chips and shredded cheddar cheese

Steps:

Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion., Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.

Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 983mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein.

MEXICAN BEEF & BEAN STEW

Mexican Beef & Bean Stew image

This is a great crockpot recipe to serve on a cold winter day. I serve it with a little grated cheese to put on top and cornbread. This will put some pep in your step!!!

Provided by Julie in TX

Categories Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs beef stew meat, cut into 1 inch pieces
2 tablespoons flour
1 tablespoon vegetable oil
1 cup onion, coarsley chopped
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can whole kernel corn, drained
1 (10 3/4 ounce) can beef consomme or 1 (10 3/4 ounce) can beef broth
1 cup chunky salsa (I use Pace)
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder or 2 cloves minced garlic

Steps:

Dredge the beef with the flour.
Heat the oil in a skillet over medium high heat and brown beef.
Stir often.
Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
Cover and cook on LOW for 8-10 hours or until beef is done.
You may also cook it on high for 4-5 hours if you are pressed for time.

Tips:

Prep your ingredients: Chop the bell pepper, onion, garlic, and jalapeño before you start cooking.
Use canned beans: Canned beans are a quick and easy way to add protein and fiber to your stew. Be sure to rinse them before using.
Add a variety of spices: Cumin, chili powder, and paprika are all classic Mexican spices that add flavor to this stew. You can also add other spices like oregano, thyme, or cayenne pepper to taste.
Don't overcrowd the pot: If you're using a small pot, cook the stew in batches. Overcrowding the pot will make it difficult for the beans to cook evenly.
Cook the stew over low heat: This will help the flavors to develop and prevent the beans from becoming tough.
Serve with your favorite toppings: Sour cream, guacamole, salsa, and cilantro are all great toppings for Mexican bean stew.

Conclusion:

Mexican bean stew is a delicious, easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover beans. With a few simple ingredients and a little bit of time, you can have a hearty and flavorful stew that the whole family will enjoy. Remember to adjust the amount of spices to your taste preferences and experiment with different toppings to find your favorite combination. This stew is also a great way to use up any leftover vegetables you have on hand.