Cheap & Easy Bean & Hominy Stew

This bean and hominy stew is the dump-and-heat dinner that rescued countless budget weeks. Three cans of beans, a can of hominy, tomato sauce, and a packet of taco seasoning are all you need, and the whole thing comes together in 15 minutes from cold-pantry to hot-bowl.

The hominy is what elevates this from generic three-bean soup into something with character. Those puffy, slightly chewy corn kernels add textural contrast against the soft beans, plus a sweet-corny note that ties the Mexican-leaning seasonings together.

Mixing pinto beans, chickpeas, and kidney beans is intentional. Each variety contributes a different texture and flavor profile, pinto’s creamy meatiness, chickpea’s nutty firmness, and kidney’s robust bite. Together they make the stew taste deeper than a single-bean version ever could.

Pro Tips

• Use undrained canned beans for body, the bean liquid acts as natural broth and thickens the stew.
• Saute a chopped onion and 2 cloves of garlic in olive oil before adding the canned ingredients for a noticeable flavor boost without much extra effort.
• Toast the taco seasoning in the dry pan for 30 seconds before liquid hits to bloom the spices and deepen flavor.
• Let the stew simmer 15 to 20 minutes if you have time, the flavors marry significantly versus a quick warm-through.

Variations

• Add a chopped jalapeno and a half cup of corn kernels for more vegetable bulk and heat.
• Top each bowl with shredded cheddar, sour cream, sliced avocado, and crushed tortilla chips for a southwest bowl meal.
• Stir in cooked rice or pasta to stretch into a heartier one-pot dinner.