Black Bean and Hominy Stew

Name: Black Bean and Hominy Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 green bell pepper, coarsely chopped; 1 medium onion, coarsely chopped; 1 large garlic clove, minced; 1/2 lb smoked ham, sliced 1/2 inch thick and cut into 1/2-inch dice; 1/2 teaspoon ground cumin; 1/2 teaspoon coriander; 1 chipotle chile in adobo, minced (about 1 teaspoon); 2 (15 ounce) cans black beans, drained; 1 (15 ounce) can hominy, drained; 1 1/2 cups chicken broth; 1/4 cup cilantro, finely chopped; salt, to taste; fresh ground pepper, to taste; 1/2 cup cheddar cheese, shredded

Submitted by lecole54

"Mexican-oid comfort food for a chilly autumn evening. Found this with a google search for other uses for hominy than posole (my fave!). The chipotle pepper gives a wonderful flavor but not much heat; I'd add a little cayenne next time, but that's a personal thing."

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Ready In:: 45mins
Ingredients:: 15
Serves:: 4

ingredients

2 tablespoons extra virgin olive oil
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 large garlic clove, minced
¹⁄₂ lb smoked ham, sliced 1/2 inch thick and cut into 1/2-inch dice
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon coriander
1 chipotle chile in adobo, minced (about 1 teaspoon)
2 (15 ounce) cans black beans, drained
1 (15 ounce) can hominy, drained
1 ¹⁄₂ cups chicken broth
¹⁄₄ cup cilantro, finely chopped
salt, to taste
fresh ground pepper, to taste
¹⁄₂ cup cheddar cheese, shredded

directions

In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.

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RECIPE SUBMITTED BY

lecole54

Machias, Maine

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.

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