Bean and Hominy Bowl

This hearty bowl draws on Indigenous culinary traditions of the Southwest and Great Lakes regions, pairing tender hominy (nixtamalized corn) with simmered beans, roasted peppers, and warm spices. It's a filling, plant-forward main that's equally good as a side to grilled meats or fish.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4

Ingredients

• 2 (15 oz) cans white hominy, drained and rinsed
• 1 (15 oz) can pinto or black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 poblano pepper, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 cups vegetable or chicken broth
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• to taste Salt and black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and poblano pepper, and cook 5 minutes until softened.
2. Stir in the garlic, cumin, and smoked paprika, and cook 1 minute until fragrant.
3. Add the hominy, beans, and broth. Bring to a simmer.
4. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld.
5. Season with salt and pepper to taste.
6. Ladle into bowls, top with fresh cilantro, and serve with lime wedges for squeezing.