Best 3 Calypso Beans Tomato And Poblano Stew Recipes

Explore the vibrant flavors of Trinidad and Tobago with our culinary journey through the beloved "Calypso Beans Tomato and Poblano Stew" recipe. Indulge in a symphony of textures and tastes as we guide you through the steps of creating this traditional stew, a delectable fusion of hearty beans, juicy tomatoes, and mildly spicy poblano peppers. Let your taste buds embark on an adventure as we unveil the secrets to achieving the perfect balance of savory, tangy, and aromatic flavors in this Caribbean classic.

Let's cook with our recipes!

CALYPSO BLACK BEAN SOUP

Calypso Black Bean Soup image

This is a spicy, fruity black bean pureed soup that goes well with a small scoop of sour cream

Provided by Doug Matthews

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 sweet onion, minced
1 clove garlic, minced
1 red bell pepper, seeded and diced
2 (15.5 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1 banana, peeled and sliced
1 ½ teaspoons ground cumin
½ teaspoon ground ginger
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 (15 ounce) can light coconut milk
2 cups vegetable broth
salt and pepper to taste
½ cup sour cream, for garnish
½ cup chopped red bell peppers, for garnish

Steps:

Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 31.1 g, Cholesterol 6.3 mg, Fat 10.2 g, Fiber 9.4 g, Protein 8.6 g, SaturatedFat 5.1 g, Sodium 563.9 mg, Sugar 7.1 g

TOMATO AND BUTTER BEAN STEW

Tomato and Butter Bean Stew image

A warming veggie one-pot that is great served with brown rice or garlic bread. If you like you can replace the butter beans with the same quantity of chickpeas/garbanzo beans, then complete the recipe.

Provided by English_Rose

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 onion, finely sliced
2 garlic cloves, finely chopped
2 large leeks, sliced
2 (14 ounce) cans cherry tomatoes
2 (14 ounce) cans butter beans, drained
2/3 cup hot vegetable broth
1 -2 tablespoon balsamic vinegar
salt and pepper

Steps:

Preheat the oven to 350°F Heat the olive oil in a flameproof casserole on the hob. Add the onion and the garlic and cook for 10min until golden and softened. Add the leeks and cook, covered, for 5min.
Add the tomatoes, beans and broth and season well. Bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
Stir in the balsamic vinegar and spoon into warmed bowls. If you like, serve with quartered lime wedges.

Nutrition Facts : Calories 277.6, Fat 7.9, SaturatedFat 1.2, Sodium 520.6, Carbohydrate 43.9, Fiber 10.8, Sugar 8.2, Protein 10.9

ROASTED POBLANO BEEF STEW

Roasted Poblano Beef Stew image

I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

Ingredients

5 poblano peppers
1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) beef broth
2 medium tomatoes, chopped
1/3 cup minced fresh cilantro
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
2 large potatoes, peeled and cut into 1-inch cubes

Steps:

Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.

Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

Choose the Right Beans: Use high-quality dried beans for the best flavor and texture. If using canned beans, rinse and drain them well before using.
Soak the Beans: Soaking the beans overnight helps to soften them and reduce cooking time. However, quick-soaking methods can also be used if you're short on time.
Use Fresh Vegetables: Fresh vegetables add vibrant color, flavor, and nutrients to the stew. Choose ripe, in-season vegetables for the best results.
Simmer Slowly: Simmering the stew over low heat allows the flavors to meld and develop. Avoid boiling the stew, as this can make the beans tough.
Season to Taste: Taste the stew as it cooks and adjust the seasonings as needed. Add more spices, herbs, or salt and pepper to suit your preferences.
Serve with Sides: Calypso beans can be served as a main course or as a side dish. Popular accompaniments include rice, quinoa, cornbread, or a simple salad.

Conclusion:

Calypso beans are a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it as a main course or a side dish, this flavorful stew is sure to be a hit. With its combination of tender beans, fresh vegetables, and aromatic spices, Calypso beans are a true taste of the Caribbean. So next time you're looking for a satisfying and flavorful meal, give this recipe a try. You won't be disappointed!