Spicy Black Bean, Hominy and Kale Stew

If you have roughly 40 minutes to spend in the kitchen, Spicy Black Bean, Hominy and Kale Stew might be a super gluten free and lacto ovo vegetarian recipe to try. For $1.88 per serving, you get a main course that serves 6. One portion of this dish contains around 21g of protein, 6g of fat, and a total of 363 calories. It is perfect for Autumn. A mixture of jalapeno, ground cumin, hominy, and a handful of other ingredients are all it takes to make this recipe so tasty. 595 people found this recipe to be tasty and satisfying. It is brought to you by Picky Eater Blog. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Black Bean, Hominy, and Kale Stew, Smoky Seitan, Pinto Bean, and Hominy Stew, and Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 (15.5-ounce) cans unsalted black beans, rinsed and drained

1/4 cup chopped fresh cilantro

3 garlic cloves, minced

6 tablespoons reduced-fat sour cream or 2% Greek yogurt

2 teaspoons ground cumin

1/8 teaspoon ground red pepper

1 (15-ounce) can hominy, rinsed and drained

1 jalapeño, seeded and minced

1 (8-ounce) bunch kale, tough stems removed, leaves chopped (about 4 packed cups)

1 teaspoon olive oil

1 1/2 cups chopped onion

2 poblano chiles

1/4 teaspoon salt

2 ounces shredded sharp white cheddar cheese (about 1/2 cup)

8 ounces tomatillos, husks removed and halved (about 4)

3 cups organic vegetable broth

Equipment:

stove

broiler

bowl

ladle

baking sheet

aluminum foil

pot

dutch oven

frying pan

food processor

Cooking instruction summary:

.Step 4: Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through..Step 5: Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro..This stew had such deep flavor, it tasted like it had been cooking on the stovetop for hours. We both went back for seconds, and then used the leftovers a couple days later as a topping for nachos (without the stew liquid)..The husband said this recipe reminded him of a Mexican take on my White Bean and Kale Soup - which totally made sense to me. What a difference a change in spices can make!.I wouldn’t be surprised if this recipe made an appearance on our dinner table again very soon .Preheat broiler to high.Place poblano chiles 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 chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside. [Alternatively, you can just dice the poblano chiles and throw them into the pot with the onions & jalapeño if you don't feel like roasting them!]Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally.Meanwhile, place the tomatillos in a food processor, and process until smooth. Set aside.Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through.Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro.

 

Step by step:


1. .Step 4: 

2. Add garlic and cumin; sauté 1 minute, stirring constantly.

3. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender.

4. Add roasted poblanos and hominy; cook for 2 minutes or until heated through..Step 5: Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro..This stew had such deep flavor, it tasted like it had been cooking on the stovetop for hours. We both went back for seconds, and then used the leftovers a couple days later as a topping for nachos (without the stew liquid)..The husband said this recipe reminded him of a Mexican take on my White Bean and Kale Soup - which totally made sense to me. What a difference a change in spices can make!.I wouldn’t be surprised if this recipe made an appearance on our dinner table again very soon .Preheat broiler to high.

5. Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred.

6. Place in a paper bag; fold to close tightly.

7. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside. [Alternatively, you can just dice the poblano chiles and throw them into the pot with the onions & jalapeño if you don't feel like roasting them!]

8. Heat a Dutch oven over medium heat.

9. Add oil to pan; swirl to coat.

10. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally.Meanwhile, place the tomatillos in a food processor, and process until smooth. Set aside.

11. Add garlic and cumin; sauté 1 minute, stirring constantly.

12. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender.

13. Add roasted poblanos and hominy; cook for 2 minutes or until heated through.Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro.


Nutrition Information:

Quickview
363k Calories
20g Protein
6g Total Fat
59g Carbs
97% Health Score
Limit These
Calories
363k
18%

Fat
6g
10%

  Saturated Fat
2g
16%

Carbohydrates
59g
20%

  Sugar
7g
8%

Cholesterol
10mg
4%

Sodium
896mg
39%

Get Enough Of These
Protein
20g
42%

Vitamin K
276µg
264%

Vitamin C
88mg
107%

Vitamin A
4400IU
88%

Fiber
16g
67%

Folate
248µg
62%

Manganese
1mg
58%

Copper
0.98mg
49%

Magnesium
154mg
39%

Phosphorus
374mg
37%

Vitamin B1
0.47mg
32%

Potassium
999mg
29%

Iron
5mg
28%

Zinc
3mg
22%

Calcium
213mg
21%

Vitamin B6
0.41mg
21%

Vitamin B2
0.26mg
15%

Vitamin B3
2mg
11%

Selenium
7µg
11%

Vitamin B5
0.75mg
8%

Vitamin E
0.58mg
4%

Vitamin B12
0.19µg
3%

covered percent of daily need
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