Black Bean and Hominy Stew
- 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.