30-Minute Hominy Recipes: Amazing Comfort Stew

You know those nights? The ones where you walk in the door, you’re starving, and the thought of anything complicated makes you want to just order pizza? I live for those moments because that’s when simple, hearty comfort food saves the day! This Simple Hominy and Bean Stew is my absolute go-to when I need serious flavor without any fuss. Honestly, it’s one of the best quick Hominy Recipes I have in my back pocket. I remember last Tuesday; I got slammed with work calls and didn’t even start thinking about dinner until 7:30 PM. Thirty minutes later, this warm, chili-spiced stew was on the table. It’s vegetarian, packed with fiber, and tastes like it simmered for hours, even though it barely took any time at all. You won’t believe how satisfying this little bowl is!

Why You Will Love These Simple Hominy Recipes

This particular stew flies off my stove every time I make it, and I think it’s because it checks every single box for a perfect weeknight meal. Trust me, you want this in your rotation!

• It’s incredibly fast—you’re looking at about 20 minutes of actual cooking time. We even have a link to some quick bread ideas if you want something fast to serve alongside it! Check out these quick breads!
• We keep the chopping almost nonexistent. It’s mostly opening cans and measuring spices, which means cleanup is a breeze.
• It’s completely vegetarian, which is great for Meatless Monday, but it’s so robust you won’t miss the meat for a second.
• The hominy gives it that wonderful chew that just makes the whole thing feel substantial and comforting.

Essential Ingredients for Hearty Hominy Recipes

The magic here really is in the simplicity, so don’t try to swap out the basics! We’re using cooked hominy, which saves so much time, and standard canned black beans. You’ll need:

• 2 cups of cooked hominy—make sure it’s drained well!
• 1 (15 ounce) can of black beans—rinse those off thoroughly. I always run mine under cold water until the foam stops, just to remove that starchy residue.
• 1 cup of vegetable broth—use a low-sodium one if you can, since we control the final seasoning.
• 1 small onion, which you’ll need to chop up small.
• 2 cloves of garlic, minced finely.
• A splash of olive oil to get everything started.
• Warm spices: 1 teaspoon of chili powder and 1/2 teaspoon of cumin.
• A little salt and pepper to bring it all together at the end.

Rinsing your hominy is just as important as rinsing the beans if you want to avoid a slightly metallic taste in your final product. That little bit of effort makes a huge difference in these simple hominy recipes!

Step-by-Step Instructions for Preparing Hominy Recipes

This stew comes together so quickly, but we build the flavor layer by layer. Don’t rush the first few steps, okay? That’s where all the savory depth comes from!

Sautéing Aromatics and Spices for Flavor in Your Hominy Recipes

First things first, get a decent-sized pot or Dutch oven over medium heat and pour in your olive oil. Once it shimmers just a little, toss in that chopped onion you prepped. You want to cook that until it’s completely soft—no crunchy bits allowed—which usually takes about five minutes.

Now, this is the critical flavor step! Add your minced garlic, your chili powder, and your cumin. You only cook this for about 60 seconds. Seriously, don’t walk away! You’re just waking up those spices. When you can smell that wonderful aroma floating up to you, you know you’re ready for the next stage.

Simmering the Hominy Recipes to Perfection

Time to introduce the liquids! Pour in your vegetable broth, and then add both the drained hominy and the rinsed black beans. Give everything a good stir to make sure the spices are totally mixed in with the liquid.

Bring this entire mixture up to a gentle simmer—you don’t want a rolling boil, just happy little bubbles. Once it’s simmering, turn the heat way down to low, put the lid on, and let it just hang out for 15 minutes. This lets the hominy soak up all those wonderful spice flavors.

If you want a thicker stew, here’s a little trick: take a wooden spoon and press about a quarter cup of those black beans right against the side of the pot. Mashed beans totally thicken the liquid without making it gloppy! After 15 minutes, taste it and add your salt and pepper before serving.

Tips for Success with Your Hominy and Bean Stew

Even though this is simple, a couple of things can take it from good to ‘Oh my gosh, what did you put in this?’ First, that trick I mentioned earlier about thickening it? You have to try it if you like a heartier spoonful. Mashing just a few beans against the side of the pot works better than adding any flour or cornstarch, which can sometimes make things gummy.

Also, always taste before you salt! Canned goods vary so much in their sodium levels. I usually wait until the very end, right before it comes off the heat, to season. You can always add more, right? You can’t take it out!

And don’t forget the finishing touch! I always serve mine with a little fresh something on top. While we are talking about great accompaniments, you really ought to see these garlic breadsticks for dipping!

Ingredient Notes and Substitutions for Hominy Recipes

When dealing with simple stews like this, the quality of your base ingredients really matters. Since this recipe is vegetarian friendly, you have lots of room to play around if you want to change things up next time.

If you don’t have black beans on hand, feel free to swap them out for cannellini beans or even chickpeas. They have a different texture, but they absorb the chili spice beautifully. If you aren’t sticking to vegetarian hominy recipes, one small chopped smoked sausage tossed in with the onions in Step 2 adds an incredible depth—just skip adding extra salt initially, as the sausage brings a lot of sodium.

If you’re feeling fancy and want to use dried hominy instead of the canned, just know you have to cook it first until it’s tender! Canned is definitely the way to go when you only have 30 minutes total, though. Speaking of beans, have you ever tried making creamy cannellini bean dip? So good!

Serving Suggestions for This Hominy Recipes Stew

This stew is hearty enough to stand on its own, definitely. But what’s a comforting bowl of stew without something perfectly spongy and slightly sweet to sop up the juices? Cornbread is the mandatory partner here. I’m not kidding, you must have cornbread.

If you’re looking for that perfect match, I highly recommend using my recipe for honey butter cornbread; the sweetness pairs perfectly with the heat from the chili powder in the stew.

For a fresh contrast, a big sprinkle of chopped cilantro right at the end, just before serving, brightens up the whole dish. It adds color, too, which is always nice when you’re eating brown and orange food! A simple side salad with a bright vinaigrette works too if you need something green.

Storage and Reheating Hominy Recipes Leftovers

This stew is honestly better the next day! The hominy keeps absorbing that broth, and the spice flavors just deepen overnight. Store any leftovers in an airtight container in the fridge. It should be perfectly good for about four days—maybe five, but mine rarely lasts that long.

When you’re ready to eat it again, the stovetop is definitely the best route. Just pop it back into a pot over medium-low heat and let it warm through slowly. You might need to add a splash more broth or water during reheating because the hominy soaks up the liquid while cooling.

If you’re in a major hurry, the microwave works fine, but stir it halfway through to make sure the center heats up evenly. Don’t let it boil dry!

Frequently Asked Questions About Hominy Recipes

Can I use dried hominy for this recipe instead of canned?

You absolutely can, but you’ll need to plan ahead! Dried hominy requires soaking overnight and then simmering for an hour or two until tender before you can use it in this recipe. Since this stew is designed to be super quick, sticking to the pre-cooked canned variety is the way I always go for a 30-minute meal.

Is this hominy recipe supposed to be very spicy?

It has a lovely, warm flavor thanks to the chili powder and cumin, but it’s not overly spicy by default. If you like serious heat—and I mean *serious* heat—toss in a pinch of cayenne pepper when you add the other spices, or pour a little hot sauce over your individual bowl before digging in.

How can I make this stew thicker without mashing beans?

If you really hate squishing those beans but still want a thick stew, just mix about one teaspoon of cornstarch with two teaspoons of cold water in a tiny cup until it’s smooth. Then, whisk that slurry into the stew right when you bring it to a simmer (Step 4). It’ll thicken up perfectly as it heats!

What other vegetables work well in this hominy recipe?

I usually keep mine super simple, but if you have some on hand, a diced bell pepper (green or red) tossed in with the onions in Step 2 is fantastic. You could also stir in a handful of frozen corn about five minutes before the stew is done cooking for extra texture!

Do I need to use vegetable broth?

Vegetable broth keeps this stew vegetarian, which is my preferred way to make it. If you aren’t worried about that, chicken broth adds a nice savory base. If you’re out of both, just use water, but be sure to taste and adjust your salt and maybe add an extra dash of cumin to boost the flavor profile.

Estimated Nutritional Snapshot for Hominy Recipes

I know a lot of you track your macros, and I always try to give you a ballpark idea of what you’re eating when you make one of my quick meals. This Simple Hominy and Bean Stew is lean, satisfying, and loaded with fiber!

Keep in mind these numbers are estimates based on the basic ingredients and standard canned goods. If you add extras like sausage or heavy amounts of cheese, the counts will change, of course.

• Serving Size: 1 bowl
• Calories: 320
• Fat: 6g (with only 1g saturated)
• Carbohydrates: 55g
• Fiber: 15g (That’s huge!)
• Protein: 18g
• Sodium: 450mg

Why You Will Love These Simple Hominy Recipes

This particular stew flies off my stove every time I make it, and I think it’s because it checks every single box for a perfect weeknight meal. Trust me, you want this in your rotation!

• It’s incredibly fast—you’re looking at about 20 minutes of actual cooking time. We even have a link to some quick bread ideas if you want something fast to serve alongside it! Check out these quick breads!
• We keep the chopping almost nonexistent. It’s mostly opening cans and measuring spices, which means cleanup is a breeze.
• It’s completely vegetarian, which is great for Meatless Monday, but it’s so robust you won’t miss the meat for a second.
• The hominy gives it that wonderful chew that just makes the whole thing feel substantial and comforting.

Essential Ingredients for Hearty Hominy Recipes

The magic here really is in the simplicity, so don’t try to swap out the basics! We’re using cooked hominy, which saves so much time, and standard canned black beans. You’ll need:

• 2 cups of cooked hominy—make sure it’s drained well!
• 1 (15 ounce) can of black beans—rinse those off thoroughly. I always run mine under cold water until the foam stops, just to remove that starchy residue.
• 1 cup of vegetable broth—use a low-sodium one if you can, since we control the final seasoning.
• 1 small onion, which you’ll need to chop up small.
• 2 cloves of garlic, minced finely.
• A splash of olive oil to get everything started.
• Warm spices: 1 teaspoon of chili powder and 1/2 teaspoon of cumin.
• A little salt and pepper to bring it all together at the end.

Rinsing your hominy is just as important as rinsing the beans if you want to avoid a slightly metallic taste in your final product. That little bit of effort makes a huge difference in these simple hominy recipes!

Step-by-Step Instructions for Preparing Hominy Recipes

This stew comes together so quickly, but we build the flavor layer by layer. Don’t rush the first few steps, okay? That’s where all the savory depth comes from!

Sautéing Aromatics and Spices for Flavor in Your Hominy Recipes

First things first, get a decent-sized pot or Dutch oven over medium heat and pour in your olive oil. Once it shimmers just a little, toss in that chopped onion you prepped. You want to cook that until it’s completely soft—no crunchy bits allowed—which usually takes about five minutes.

Now, this is the critical flavor step! Add your minced garlic, your chili powder, and your cumin. You only cook this for about 60 seconds. Seriously, don’t walk away! You’re just waking up those spices. When you can smell that wonderful aroma floating up to you, you know you’re ready for the next stage.

Simmering the Hominy Recipes to Perfection

Time to introduce the liquids! Pour in your vegetable broth, and then add both the drained hominy and the rinsed black beans. Give everything a good stir to make sure the spices are totally mixed in with the liquid.

Bring this entire mixture up to a gentle simmer—you don’t want a rolling boil, just happy little bubbles. Once it’s simmering, turn the heat way down to low, put the lid on, and let it just hang out for 15 minutes. This lets the hominy soak up all those wonderful spice flavors.

If you want a thicker stew, here’s a little trick: take a wooden spoon and press about a quarter cup of those black beans right against the side of the pot. Mashed beans totally thicken the liquid without making it gloppy! After 15 minutes, taste it and add your salt and pepper before serving. You can even use some honey butter cornbread to soak up any extra broth after you’re done!

Tips for Success with Your Hominy and Bean Stew

Even though this is simple, a couple of things can take it from good to ‘Oh my gosh, what did you put in this?’ First, that trick I mentioned earlier about thickening it? You have to try it if you like a heartier spoonful. Mashing just a few beans against the side of the pot works better than adding any flour or cornstarch, which can sometimes make things gummy.

Also, always taste before you salt! Canned goods vary so much in their sodium levels. I usually wait until the very end, right before it comes off the heat, to season. You can always add more, right? You can’t take it out! It’s all about tasting as you go, that’s my number one rule for all my cooking experiments.

And don’t forget the finishing touch! I always serve mine with a little fresh something on top. While we are talking about great accompaniments, you really ought to see these garlic breadsticks for dipping! They are perfect for scooping up every last drop of that seasoned broth.

Ingredient Notes and Substitutions for Hominy Recipes

When dealing with simple stews like this, the quality of your base ingredients really matters. Since this recipe is vegetarian friendly, you have lots of room to play around if you want to change things up next time. I love keeping things flexible in the kitchen!

If you don’t have black beans on hand, feel free to swap them out for cannellini beans or even chickpeas. They have a slightly different texture, but they absorb the chili spice beautifully. If you aren’t sticking to vegetarian hominy recipes, one small chopped smoked sausage tossed in with the onions in Step 2 adds an incredible depth—just skip adding extra salt initially, as the sausage brings a lot of sodium.

If you’re feeling fancy and want to use dried hominy instead of the canned, just know you have to cook it first until it’s tender! Can you imagine how long that would take? Canned hominy truly is the way to go when you only have 30 minutes total, because believe me, nobody wants to wait hours for dinner when they’re hungry!

If you want to get really creative with legumes, try using a can of my favorite creamy cannellini bean dip recipe as the base for a slightly different, ultra-creamy stew texture. Just thin it out with extra broth! See? Cooking should be fun, not rigid!

Serving Suggestions for This Hominy Recipes Stew

Okay, let’s talk about what makes this already amazing stew into a full-blown feast! This Hominy and Bean Stew is hearty enough to stand on its own, definitely. But what’s a comforting bowl of stew without something perfectly spongy and slightly sweet to sop up the juices? Cornbread is the mandatory partner here. I’m not kidding, you must have cornbread with this!

If you’re looking for that perfect match—the kind that melts in your mouth—I highly recommend using my recipe for honey butter cornbread; the sweetness pairs perfectly with the warm, earthy heat from the chili powder in the stew. We’re talking classic comfort food level ten here!

For a fresh contrast, sometimes you just need something bright. If you’re not doing cornbread, a simple side salad with a really bright, acidic vinaigrette works wonderfully to cut through the richness of the beans and hominy. Don’t overthink the salad; just something green!

And please, don’t forget the finishing touch from the original instructions! A big sprinkle of chopped cilantro right at the end, just before serving, instantly brightens up the whole dish. It adds color, too, which is always nice when you’re eating brown and orange food! It makes it look like you tried so much harder than you actually did. Win-win!

Storage and Reheating Hominy Recipes Leftovers

Lucky you! This stew is honestly better the next day, I swear. The hominy, which is already cooked, just continues to swell gently in that delicious broth overnight, and the spice flavors deepen up so nicely. It’s one of those meals where you actually look forward to eating the leftovers the next day!

When you’re done scooping out your serving bowl, make sure you save the rest in an airtight container. I find that a glass container works the best for leftovers because it heats more evenly. You should be safe keeping this in the fridge for about four days. Honestly, mine rarely lasts that long, but if I manage to save some, it’s my secret lunch for the week!

Now, for reheating—you have two great options, but one is definitely superior. The stovetop is the way to go if you have an extra five minutes. Just pop whatever you want to eat into a small pot over medium-low heat and let it warm up slowly. Stir it every couple of minutes.

If you’re in a major hurry, the microwave works totally fine. But here is my crucial advice: stir it halfway through the microwave time! If you don’t, you end up with super hot edges and a lukewarm center, which is never fun. Also, because the hominy loves to soak up every drop of liquid while it chills, you might need to add a little splash of water or extra broth when you reheat it so it doesn’t turn into a thick paste. You want the comforting soup texture, not the dry casserole texture, right?

Frequently Asked Questions About Hominy Recipes

I get so many questions about ways to switch up my staple meals, especially when it comes to pantry heroes like hominy! Don’t hesitate to tweak things, but I hope these answers help you get started with cooking these versatile ingredients.

Can I use dried hominy for this recipe instead of canned?

You absolutely can, but you’ll need to plan ahead! Dried hominy requires soaking overnight and then simmering for an hour or two until tender before you can use it in this recipe. Since this stew is designed to be super quick, sticking to the pre-cooked canned variety is the way I always go for a 30-minute meal.

Is this hominy recipe supposed to be very spicy?

It has a lovely, warm flavor thanks to the chili powder and cumin, but it’s not overly spicy by default. If you like serious heat—and I mean *serious* heat—toss in a pinch of cayenne pepper when you add the other spices, or pour a little hot sauce over your individual bowl before digging in. I usually keep mine mild so everyone in the family can enjoy it!

How can I make this stew thicker without mashing beans?

If you really hate squishing those beans but still want a thick stew, just mix about one teaspoon of cornstarch with two teaspoons of cold water in a tiny cup until it’s smooth. Then, whisk that slurry into the stew right when you bring it to a simmer (Step 4). It’ll thicken up perfectly as it heats! It’s a great trick for keeping things speedy.

What other vegetables work well in this hominy recipe?

I usually keep mine super simple, but if you have some on hand, a diced bell pepper (green or red) tossed in with the onions in Step 2 is fantastic. You could also stir in a handful of frozen corn about five minutes before the stew is done cooking for extra texture! Corn holds up really well in the broth.

What do I serve with my hominy and bean stew?

The only acceptable answer here is cornbread, in my opinion! If you want something moist and slightly sweet to balance out the savory spices, you have to check out my recipe for the ultimate homemade cornbread. It’s just the perfect companion for sopping up those last drops of broth!

Estimated Nutritional Snapshot for Hominy Recipes

I know a lot of you track your macros, and I always try to give you a ballpark idea of what you’re eating when you make one of my quick meals. This Simple Hominy and Bean Stew is lean, satisfying, and loaded with fiber, which is why I love it so much for a busy night!

Just remember, these numbers are straight from my calculator based on the ingredients listed above. If you decide to add that smoked sausage I mentioned earlier, or if you use a different kind of broth, the final count will shift a bit. These are just estimates to help guide you!

• Serving Size: 1 bowl
• Calories: 320
• Fat: 6g (with only 1g saturated fat)
• Carbohydrates: 55g
• Fiber: 15g (See? I told you it was great for you!)
• Protein: 18g
• Sodium: 450mg

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