Black Bean and Pork Stew

Ingredients

1 16-oz package dry black beans 1 1/2 pounds boneless pork shoulder butt roast 2 12-oz bottles dark beer 1 red bell pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped 1 1/2 teaspoons garlic salt 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 cup sour cream 2 Roma tomatoes, chopped Fresh cilantro leaves for garnish

Directions

1. Place the beans in the bottom of a lightly greased large slow cooker. Place the pork on top of the beans and add the beer, red peppers, jalapeños, garlic salt, cumin, and black pepper. 2. Cover and cook on high for 4 hours. 3. Use two forks, pull apart the pork. Serve warm with a dollop of sour cream, a sprinkling of the tomatoes, and a garnish of cilantro on each serving.

Eggplant Stew with Tomatoes and Peppers

Ingredients

 1 to 1 1/2 pounds eggplant
 6 tablespoons olive oil
 1 large red onion, diced into 1/2-inch cubes
 1 large red bell pepper, cut into 1-inch pieces
 2 teaspoons paprika
 2 garlic cloves, thinly sliced
 2 tablespoons tomato paste
 5 ripe plum tomatoes, peeled, quartered lengthwise, and seeded
 1 15-ounce can chickpeas, rinsed
 Salt and black pepper
 1/4 cup coarsely chopped parsley


       
 Directions


1. Cut the eggplant lengthwise into ½-inch slabs, then crosswise into
½-inch sticks. Heat ¼ cup oil in a wide skillet over high heat until hazy.
Add the eggplant and stir to distribute the oil. Cook, turning the pieces
every few minutes, until golden, about 10-12 minutes.

 2. Heat the remaining oil in a Dutch oven over medium-high heat.

 3. Add the onion, pepper, and paprika and sauté until the onion is lightly
browned around the edges, 8 to 10 minutes, adding the garlic during the
 last few minutes.

 4. Stir in the tomato paste, fry it for a minute, then moisten with a few
tablespoons water and scrape up the juices from the bottom of the pan.
Add the tomatoes, eggplant, chickpeas, 1 cup water, 1 teaspoon salt,
and pepper.

 5. Lower the heat and simmer, covered, for 20-25 minutes, stirring
once or twice. Stir in the chopped parsley and serve.

Shrimp Chili with Black Beans

      Ingredients


 2 lbs. shrimp, peeled and deveined
 1 onion, chopped
 1 tablespoon canola or olive oil
 1 small green bell pepper, chopped
 1 small red bell pepper, chopped
 1 small yellow bell pepper, chopped
 1 cup chicken broth or  Homemade chicken stock
 1 (28 oz.) can whole tomatoes, chopped
 2 (15 oz.) cans black beans, drained and rinsed
 1/2 cup picante sauce
 1 1/2 teaspoons cumin
 1/2 teaspoon basil
 1/2 teaspoon cayenne pepper
 1/2 teaspoon garlic powder
 1 1/2 teaspoons sea salt                    

                     

                               
 Directions

 1. Sauté the onion in the oil in a skillet until translucent.
Add the bell peppers. Cook until tender.

 2. Add the broth, undrained tomatoes, black beans,
picante sauce, cumin, basil, cayenne pepper, garlic powder
and salt and mix well. Cook for 20-25 minutes.

 3. Add the shrimp and cook until done – usually 3-5 minutes.
Great when served over rice.  

Onion Mushroom Beef Stew

Onion Mushroom Beef Stew

  

  

      Ingredients

 2 pounds stew beef cubed

 1 box (2 envelopes) Onion Soup Mix

 1/2 stick margarine

 1 can golden mushroom soup

 4-6 Red potatoes peeled and 1 in cubes

 3-4 carrots sliced or cubed

 Salt and Pepper to taste              

                       

                                 

 Directions

 1. Combine all ingredients in crockpot mixing well.

 2. Cover and cook on low for 7-8 hours.

Hominy Beef Stew

Hominy Beef Stew

  

            

       Ingredients

1 onion, chopped 

2-lb. beef chuck roast, cubed 

1/4 teaspoon salt 

1 green pepper, chopped 

3 carrots, peeled and sliced 

3 stalks celery, sliced 

3 cloves garlic, minced 

14-1/2 oz. can petite diced tomatoes 

1 cup beef broth, divided 

2 Tablespoon cornstarch 

15-oz. can hominy, drained and rinse                   

 Directions

  

1. Place onion in a lightly greased slow cooker; top with beef. 

Sprinkle with salt. Add green pepper, carrots, celery and garlic 

to slow cooker. Pour tomatoes with juice and 3/4 cup broth 

over all. Cover and cook on low setting for 8 hours. In a bowl, 

mix together cornstarch and remaining broth until smooth; 

stir into slow cooker during the last 15 minutes of cooking. 

Stir in hominy and heat through. 

Serves 6

Southern Oyster Stew

Southern Oyster Stew    

  

            

       Ingredients

 2-3 dozen fresh shucked select oysters with liquor

 1/2 cup sweet, salted butter (1/2 stick)

 1/4 cup dry cooking sherry

 2 tbs Worchestershire sauce

 2 cups whole milk

 1/2 cup whipping cream or half and half

 Salt and Pepper to taste

 1 tsp cajun seasoning 

 Tabasco sauce to taste                  

 Directions

  

 1. In a 4 quart sauce pan, combine oysters, oyster juice, 

2/3 butter stick, worchestershire sauce, sherry and milk. 

 2. Heat on low until the oysters start to curl up on their 

edges. When oysters are almost completely curled, add cream. 

Bring the temperature up to where it almost boils. Be 

careful not to boil rapidly. The heavy cream and milk will 

burn if not careful.

 3. Reduce heat and add other 1/3 stick of butter, salt 

and pepper with optional tabasco sauce. Serve hot. 

 4. Cooking time: 15 minutes to 20 minutes.

Pork and Sauerkraut Stew

Pork and Sauerkraut Stew   

            

       

  Ingredients

 1 pound boneless lean pork loin, cubed 

 1 can (14 1/2 ounces) diced tomatoes, undrained

 1 package (16 ounces) fresh sauerkraut, drained

 12 ounces red potatoes, thinly sliced

 1 large yellow onion, finely chopped

 1 teaspoon caraway seeds

 1/2 cup reduced-fat sour cream

 1 tablespoon cornstarch

                                                       Salt and black pepper to taste                                                              

 Directions

  

 1. Combine all ingredients, except sour cream, cornstarch, 

salt, and pepper, in crock pot; cover and cook on low 6 to 8 hours. 

Stir in combined sour cream and cornstarch, stirring 2 to 3 minutes. 

Season to taste with salt and pepper. 

Beef and Mushroom Stew

Beef and Mushroom Stew          

       

  

 Ingredients

 1 1/2 pounds stew beef

 1 can French onion soup

 1/2 cup red wine, like a hearty burgundy

 salt to taste

 pepper to taste

 4 to 5 potatoes, cubed

 1 carrot, sliced

 12 to 16 ounces fresh mushrooms

 1 bay leaf

 a small sprig of fresh rosemary or a pinch of dried, crumbled

 1 can diced tomatoes

                                            3 tablespoons flour mixed with just enough cold water                                    

 Directions

  

 1. Combine first 10 ingredients - stew beef, onion soup, red wine, 

salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary in

the crock pot.

 2. Cover and cook on low for 8 to 10 hours.

 3. Add tomatoes about 45 minutes before done.

 4. Remove Bay Leaf. Thicken with flour and water mixture 

about 20 minutes before serving, taste and add more salt 

and pepper if needed. 

French Chicken Stew

French Chicken Stew 

Ingredients: 

 4 cups sliced button and/or shiitake mushrooms

 1 14 1/2-ounce can diced tomatoes, undrained

 2 medium carrots, thinly sliced

 1 medium onion, chopped

 1 medium red potato, cut in 1-inch cubes

 1/2 cup fresh green beans, cut in 1-inch pieces

 1/2 cup pitted ripe olives, halved

 1 cup reduced-sodium chicken broth

 1/2 cup dry white wine or chicken broth

 2 tablespoons quick-cooking tapioca

 1 teaspoon herbes de Provence or dried Italian seasoning, crushed

 3/4 teaspoon dried thyme, crushed

 1/4 teaspoon coarsely ground black pepper

 8 skinless, boneless chicken thighs 

 1/2 teaspoon seasoned salt

 1 14 -ounce jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce 

Directions: 

1. In a 5- to 6-quart crockpot combine mushrooms, undrained tomatoes, carrots, onion, potato, 

green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. 

Place chicken on top; sprinkle with seasoned salt. 

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.

2. Stir in pasta sauce. Makes 8 servings.  

Spicy Peach and Mango Curry

Ingredients:

2 tablespoons vegetable oil
1 large onion, chopped
2 tablespoons minced ginger
Salt and black pepper
2 tablespoons curry powder
3 peaches, peeled if you like, pitted, and chopped
1 mango, peeled, pitted, and chopped
4 large ripe tomatoes, chopped
½ cup coconut milk
Chopped fresh cilantro, for garnish

Directions:

1.  Put the oil in a large, deep skillet over medium heat for 1 minute.
Add the onion and ginger and sprinkle with salt and pepper.
Cook, stirring occasionally, until soft, about 5 minutes.
Add the curry powder and cook, stirring, until fragrant, 30 seconds or so.

 2. Stir in the fruit (including the tomatoes) and coconut milk and raise the heat so the mixture bubbles a bit.
Cook, stirring occasionally, until the fruit is soft and the mixture thickens, 5 to 10 minutes.

 3. Taste and adjust the seasoning, garnish with the cilantro and nuts if you’re using them, and serve.

Crock Pot Tex-Mex Chicken Stew

Tex-Mex Chicken Stew

Ingredients

1 pound boneless, skinless chicken breast, cubed
2 14 1/2 ounces cans Mexican-style stewed tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed, drained
2 cups each cut green beans
2 cups whole-kernel corn
1/2 package (1.25 ounce-size) reduced-sodium taco-seasoning mix
Salt and black pepper

Directions

1. Mix all ingredients, except salt and black pepper, in a crock pot; cover and cook on low 6 1/2 to 8 hours. Season to taste with salt and black pepper.