Basque Bean Stew Recipes

HEARTY BEAN STEW

From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

Hearty Bean Stew image

Steps:

In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.

Ingredients

1-1/2 cups chopped onions
1 tablespoon canola oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, drained
3 large carrots, chopped
3 celery ribs, chopped
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1/4 teaspoon pepper

BASIC BASQUE BEANS

This recipe comes out of one my Basque cook books called The Basque Table, great book. I have cooked these beans for very large dinners (up to 70 people) always a winner. I have made a few changes. If you are preparing beans as a side dish, soup bones or morrow bones will suffice for flavor, I use ham hocks if I have them if not soup bones will work. But for a main course, you may want to add meat to the pot. Bacon or chorizo or even hamburger will work. If using hamburger, sauté first. *Research in recent years by the U.S. Dept. of Agriculture shows that a simple procedure in preparation will eliminate 80% of the gas caused in eating beans. Complex sugars are that element and can be dissolved out in the soaking water by following this method. 1. Add the washed beans to a large pot with at least 3 times as much boiling water. 2. Boil 2 minutes without a lid 3. Remove from fire, cover and let stand 1 hour. 4. Discard water and add fresh cold water to cook.

Provided by littlebasque

Categories Beans

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

Basic Basque Beans image

Steps:

Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

Ingredients

2 cups dried beans
2 large onions, chopped
5 large garlic cloves
1 stalk celery, chopped
1 carrot, chopped
2 sprigs parsley
1 (8 ounce) can tomato sauce
salt & pepper
cayenne pepper

BASQUE-STYLE SALMON STEW

Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

Provided by Good Food team

Categories Dinner, Main course

Time 35m

Number Of Ingredients 10

Basque-style salmon stew image

Steps:

Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

Nutrition Facts : Calories 414 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.33 milligram of sodium

Ingredients

1 tbsp olive oil
3 mixed peppers , deseeded and sliced
1 large onion , thinly sliced
400g baby potatoes , unpeeled and halved
2 tsp smoked paprika
2 garlic cloves , sliced
2 tsp dried thyme
400g can chopped tomatoes
4 salmon fillets
1 tbsp chopped parsley , to serve (optional)

BASQUE BEANS (INCLUDING CROCK POT VERSION)

Make and share this Basque Beans (Including Crock Pot Version) recipe from Food.com.

Provided by evelynathens

Categories Onions

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Basque Beans (Including Crock Pot Version) image

Steps:

Soak beans overnight.
Cover beans with cold water and cook until nearly tender (about 1 ½ hours, or 30 minutes in a pressure cooker).
Drain.
(this can be done a day ahead) In large casserole, heat oil and cook onion until soft; stir in garlic, then tomatoes, parsley, beans, red pepper flakes, oregano and 1 cup water.
Simmer, covered, over medium-low heat, or uncovered in 340°F oven for 2-3 hours, until beans are tender and most of liquid is absorbed.
Stir in green pepper and cook, uncovered, 20 minutes longer.
Season to taste.
For crock pot: Prepare beans up to step 2.
Add all remaining ingredients, including beans, to your crock pot.
Cook on low for 10-12 hours.

Ingredients

2 cups dry white beans or 2 cups navy beans
1/4 cup oil
2 large onions, sliced
4 garlic cloves, crushed
1 (2 lb) can tomatoes
4 tablespoons chopped fresh parsley
1 green pepper, chopped
1 bay leaf
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme

BASQUE VEGETABLE SOUP

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Basque Vegetable Soup image

Steps:

In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

Ingredients

1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
12 ounces smoked Polish sausage, sliced
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

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Basque Bean Stew Recipes

HEARTY BEAN STEW

BASIC BASQUE BEANS

BASQUE-STYLE SALMON STEW

Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

BASQUE BEANS (INCLUDING CROCK POT VERSION)

Make and share this Basque Beans (Including Crock Pot Version) recipe from Food.com.

BASQUE VEGETABLE SOUP

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

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