Best 4 Mixed Bean Stew Recipes

Indulge in a hearty and flavorful culinary journey with our Mixed Bean Stew, a symphony of wholesome ingredients simmered to perfection. This delectable stew showcases a medley of beans, each contributing its unique texture and flavor. From the creamy softness of cannellini beans to the nutty heartiness of chickpeas, the earthy depth of kidney beans, and the vibrant sweetness of black beans, every spoonful promises a satisfying symphony of flavors. Accompanied by a rich and savory tomato-based broth, this stew is a delightful symphony of tastes and textures, perfect for a comforting meal on a chilly day.

In this comprehensive guide, we present three irresistible variations of Mixed Bean Stew, each offering a distinct culinary experience. The Classic Mixed Bean Stew serves as the foundation, featuring a harmonious blend of beans, aromatic herbs, and spices, simmered in a rich tomato broth. For a touch of zest and vibrancy, the Mediterranean Mixed Bean Stew incorporates sun-dried tomatoes, olives, and feta cheese, creating a delightful fusion of flavors. Lastly, the Vegetarian Chili Mixed Bean Stew transforms the classic chili into a hearty and wholesome vegetarian delight, packed with beans, vegetables, and a symphony of spices.

Whether you're a seasoned cook or a novice in the kitchen, our Mixed Bean Stew recipes are designed to guide you effortlessly through the cooking process. With detailed instructions and helpful tips, you'll be able to create a delicious and satisfying stew that will warm your heart and tantalize your taste buds. So, gather your ingredients, prepare your cooking utensils, and embark on a culinary adventure that promises to deliver a delightful and memorable dining experience.

Let's cook with our recipes!

FEIJOADA (BRAZILIAN BLACK BEAN AND MIXED MEAT STEW) WITH ORANGE

Feijoada (Brazilian Black Bean and Mixed Meat Stew) With Orange image

Traditionally eaten on Wednesday's and Saturday's throughout Brazil with white rice and oranges (amongst other things), this special and rich meaty slow cooked stew has a depth of flavour using simple ingredients that could bring 'ooohs' and 'aaaahh's' from across the Atlantic I'm sure. I save my version for special occasions when I want a really hearty shared meal and I love the way the beans melt into the sauce lending their luxurious almost creamy texture to the finished dish. Originally this was made by African slaves using fatty offal scraps and as tasty as it was (I've tried this version and it is pretty good!) many people nowadays, including myself, make it lighter and use better quality meats. The Orange and Coriander salad is not compulsory but comes very highly recommended. Absolutely Outstanding.

Provided by robd16

Categories Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

500 g black turtle beans (soaked in plenty of water overnight)
500 g beef steaks, cut into large chunks (any type)
200 g cooked smoked pork sausage, sliced
200 g spicy pork sausages (raw, can use chorizo style)
2 -3 pork belly steaks, cut into cubes
8 slices bacon, chopped
6 large bay leaves
2 onions, roughly chopped
2 large garlic cloves
2 tablespoons vegetable oil
1 tablespoon hot pepper sauce (optional)
salt
pepper
6 -8 oranges
2 onions
30 g coriander, chopped (half a bunch)
1 tablespoon olive oil
1 squeeze lemon
salt
pepper

Steps:

Drain the beans and place in a very large clean pan (or 2 large smaller pans) Fill with enough water to cover the beans by around 2 inches and bring to the boil. Do not add salt.
Once boiling, reduce the heat to medium and cook for 45 minutes, stirring occasionally if you remember to. Now add the cubed steak and the bay leaves and reduce the heat to low.
In a separate frying pan heat the oil over a high heat, fry the pork belly until browned all over and add to the pot. Fry the raw spicy sausages whole and once browned, slice and add to the pot. Fry the bacon and add to the pot. Lastly add the cooked smoked sausage slices (no need to fry these).
Cook over a medium heat for 15 minutes, if the mixture is looking a little dry, add more water but do not water log. Reduce the heat to low.
Now take out a cup full of the beans and water leaving the meat in the pan. Put in the blender with the onion and garlic, whizz until almost smooth (add a bit more tap water if necessary) and add to the pot. (If you don't have a blender, mash the beans and grate in the onion and garlic).
Add the hot pepper sauce if using, season to taste with salt and pepper and cook over a low heat for an hour or two checking every 15 minutes or so. Do not let the mixture dry out.
You should have a thick, meaty fragrant stew, if not continue cooking until the excess water has evaporated.
Serve with white rice and the orange and coriander salad below. Freeze any leftovers within 24hours.
For the salad, cut the onion into rings or half rings and soak in iced water for at least an hour.
Cut the oranges on a plate to catch the juice. Slice the top and bottom off each orange and run a knife down under the skin and pith so you end up with a perfectly peeled orange with no white pith. Cut into rounds, remove any pips and arrange on a plate or platter. Season with salt and plenty of pepper.
Drain the onions and pat dry, mix with the olive oil, lemon juice and coriander then season well. Sprinkle over the oranges and garnishing with a little extra coriander.
Enjoy your feast! In Brazil they say that feijoada will induce sleep, so don't eat it on a busy day!

MIXED BEAN AND WINTER SQUASH STEW WITH FRESH BASIL

Mixed Bean and Winter Squash Stew with Fresh Basil image

I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Provided by Martha Rose Shulman

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 pound mixed beans, like pintos, borlottis, white beans, red beans and giant limas, soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 tablespoon sweet paprika
1 medium onion, chopped
3 large garlic cloves, minced or put through a press
A bouquet garni made with a bay leaf, a Parmesan rind and a couple of sprigs of fresh thyme
1 1/2 pounds winter squash, peeled and cut into cubes
1/2 pound fresh or frozen lima beans
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
Salt
freshly ground pepper to taste
1/4 cup chopped or slivered fresh basil
Freshly grated Parmesan for serving

Steps:

Drain the beans through a strainer set over a bowl. Transfer to a large, heavy soup pot or Dutch oven. Measure the liquid in the bowl and add enough water to measure 2 quarts. Add to the beans and bring to a gentle boil over medium heat. Cover, reduce the heat to low and simmer 1 hour. Add salt to taste and the bouquet garni, and continue to simmer until tender but intact, about 30 minutes.
Meanwhile, heat the olive oil over medium heat in a large, heavy frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic and a pinch of salt. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant, and stir in the tomatoes. Cook, stirring often, until the tomatoes are cooked down and fragrant, about 5 to 10 minutes. Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
Stir the onion mixture into the beans. Add salt and pepper to taste. Add the winter squash and lima beans. Cover and simmer for about 30 minutes, until the squash and all the beans are tender. Taste and adjust salt, and add freshly ground pepper. Remove the bouquet garni. Just before serving stir in the fresh basil. Serve in wide soup bowls, passing Parmesan for sprinkling.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 769 milligrams, Sugar 7 grams

SLOW COOKER HEARTY MIXED BEAN STEW WITH SAUSAGE

Slow Cooker Hearty Mixed Bean Stew with Sausage image

Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.

Provided by Swanson®

Categories Trusted Brands: Recipes and Tips Swanson®

Time 8h25m

Yield 8

Number Of Ingredients 10

Ingredients

¾ pound sweet Italian pork sausage, casing removed
10 cups Swanson® Chicken Broth or Swanson® Chicken Stock
¼ teaspoon ground black pepper
2 medium carrots, peeled and chopped
1 stalk celery, chopped
4 ounces dried pinto beans
4 ounces dried navy beans
4 ounces dried kidney beans
6 sun-dried tomatoes in oil, drained and thinly sliced
1 tablespoon grated Parmesan cheese

Steps:

Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours.
Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 29.8 g, Cholesterol 39.1 mg, Fat 15 g, Fiber 8.5 g, Protein 17.2 g, SaturatedFat 5 g, Sodium 1549.7 mg, Sugar 3.3 g

POROTOS MIXTOS: MIXED BEAN STEW

Porotos Mixtos: Mixed Bean Stew image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound dried black eyed peas, soaked overnight in the refrigerator
3/4 pound large diced pumpkin
3 quarts chicken stock
4 slices bacon, sliced
1 white onion, small dice
1 red pepper, small dice
1 carrot, coarsely grated
2 cups fresh corn kernels
10 basil leaves
Salt and freshly ground black pepper
Paprika Oil, recipe follows
1 cup vegetable oil
4 garlic cloves crushed
2 tablespoons paprika

Steps:

In a stockpot, combine the beans, pumpkin, and chicken stock. Bring to a boil. Cook until beans are tender, about 1 hour.
In a saute pan, render bacon. Add onions, peppers, and carrots. Cook until translucent. Add to the bean mixture. Cook for around 15 minutes.
In a blender, puree corn and basil. Add the mixture to the beans and cook for 15 minutes, stirring continuously. Season. Serve with paprika oil.
Heat up the oil and cook the garlic. Strain. Add paprika. Cool.

Tips:

Use a variety of beans: This will give your stew a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
Soak the beans overnight: This will help to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a flavorful broth: The broth is what will give your stew its flavor, so be sure to use a good quality one. You can use vegetable broth, chicken broth, or beef broth, depending on your preference.
Add plenty of vegetables: Vegetables will add flavor, color, and nutrients to your stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Season the stew well: Be sure to add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
Simmer the stew for at least 30 minutes: This will allow the flavors to meld and the beans to become tender.
Serve the stew with your favorite toppings: Some good options include sour cream, yogurt, shredded cheese, or chopped cilantro.

Conclusion:

Mixed bean stew is a hearty and delicious meal that is perfect for a cold winter day. It is also a very affordable and easy-to-make dish, making it a great option for busy weeknights. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying stew that the whole family will enjoy.