Zippy Bean Stew Recipes
ZIPPY BEAN STEW
This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! -Debbie Matthews, Bluefield, West Virginia
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chiles. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended.
Nutrition Facts : Calories 208 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein.
ZIPPY BEAN STEW
I found this recipe in the Light & Tasty magazine, and I make it at least once a week. A whole pot will due all week. It tastes even better when reheated. I changed it a little bit. It was a originally a slow cooker recipe, but since I'd rather cook it on stove top, it works the same. And takes a lot less time. Serve with cornbread or Recipe #51400.
Provided by GloriaAnn
Categories Stew
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine all the ingredients.
- Bring to boil on medium heat for 15-30 minutes.
- Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
- Add seasonings to taste (2 teaspoons of salt ought to be enough).
- Add other seasonings--spice it up a bit.
- This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
- Switch the beans around.
- I will use lima beans, or great northern beans.
- Any type of bean can be substituted.
- Heck, use 4 different types of beans.
- It makes for a great healthy meal.
- You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
- It's a very flexible recipe you can add your own stuff to.
ZIPPY BEEF CASSEROLE
A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.
Provided by atriumlady
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
- Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 58.6 g, Cholesterol 89.9 mg, Fat 31.8 g, Fiber 3.2 g, Protein 32.5 g, SaturatedFat 12.5 g, Sodium 1808.7 mg, Sugar 18.7 g
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