Recipes for bean stew

Here are a few recipes for bean stew:

1. Vegetarian Bean Stew:
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 1 carrot, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 cups vegetable broth

Instructions:
1. In a large pot, sauté the onion, garlic, bell pepper, and carrot until softened.
2. Add the beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a simmer.
4. Let the stew simmer for about 20-30 minutes, until the flavors have melded together.
5. Serve hot with your favorite toppings, such as avocado, cilantro, or sour cream.

2. Beef and Bean Stew:
- 1 lb beef stew meat, cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 1 can of diced tomatoes
- 1 bell pepper, chopped
- 1 carrot, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups beef broth

Instructions:
1. In a large pot, brown the beef stew meat in some oil until browned on all sides.
2. Add the onion, garlic, bell pepper, and carrot. Sauté until softened.
3. Add the beans, diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine.
4. Pour in the beef broth and bring to a simmer.
5. Let the stew simmer for about 1-2 hours, until the beef is tender and the flavors have melded together.
6. Serve hot with some crusty bread or over rice.

These are just a couple of ideas for bean stew recipes. Feel free to customize them with your favorite ingredients and spices!

Classic Bean Stew

Ingredients:

- 2 cups dried beans (such as pinto, kidney, or black beans)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
3. Rinse the beans and add them to the pot.
4. Pour in the chicken or vegetable broth, oregano, thyme, and bay leaf.
5. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beans are tender.
6. Season with salt and pepper to taste.

Creamy Bean Stew

Ingredients:

- 2 cups dried beans (such as pinto, navy, or Great Northern beans)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried rosemary
- Salt and pepper to taste

Instructions:

1. In a large pot, combine the beans, onion, garlic, vegetable broth, and rosemary.
2. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beans are tender.
3. Use an immersion blender or regular blender to puree the beans until smooth.
4. Stir in the heavy cream, Parmesan cheese, salt, and pepper to taste.
5. Simmer on low for 15 minutes, or until heated through.

Mexican Bean Stew

Ingredients:

- 2 cups dried pinto beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste

Instructions:

1. In a large pot, combine the pinto beans, onion, garlic, chicken or vegetable broth, tomato sauce, corn, and black beans.
2. Season with chili powder, cumin, cayenne pepper, salt, and pepper to taste.
3. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beans are tender.
4. Serve with shredded cheddar cheese, sour cream, or tortilla chips.