How To make Black Bean Chili with Red Onion Salsa
4 cups Dried black turtle beans
5 Cloves garlic
crushed
2 teaspoons Ground cumin
2 1/4 teaspoons Salt :
optional
Black pepper to taste 2 teaspoons Dried basil
1/2 teaspoon Dried oregano
Crushed red pepper OR Cayenne :
to taste 1 tablespoon Fresh lime juice
2 medium Green bell peppers -- chopped
2 tablespoons Olive oil
1/2 cup Tomato puree
2 cans Diced green chilies - 4 oz
Red onion salsa recipe
Cheddar cheese :
grated Monterey jack cheese grated Sour cream :
for topping RED ONION SALSA:
2 cups Red onion chopped
1/2 cup Fresh cilantro :
minced
2 cups Fresh tomatoes minced
1/2 teaspoon Salt :
optional
1 cup Parsley -- minced
Black pepper to taste
Soak beans in plenty of water for several hours or overnight. Drain off soaking water and cook in fresh boiling water, partly covered, until tender (1-1/2 hours). Check water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2-3 cups of their cooking liquid. In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10-15 minutes. Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer uncovered over very low heat stirring now and then for about 45 minutes. (Make the salsa during this time.) Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream. RED ONION SALSA DIRECTIONS: Combine all ingredients and mix well. For a finer consistency, give the mixture a bried whirl or two in a food
How To make Black Bean Chili with Red Onion Salsa's Videos
Fermented Black Bean salsa
An easy recipe for fermented black bean salsa!
Comment any questions, I'm happy to help!
Recipe:
2 cans black beans
1 red bell peppers
1 jalapeno (seeds removed)
⅓ small red onion
2 small tomatoes
1 clove garlic
2 Tablespoons salt
After fermentation add:
1 Tablespoons Lime
¼ cup cilantro
Dash Black pepper
1 teaspoon cumin
2 teaspoons chili powder
For more recipes:
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QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Veggie Black Bean Enchiladas | Jamie Oliver
Hi everyone, this is a Mexican inspired dish that is going to get loads of veggies into your life in the most delicious way. It's the perfect midweek meal because you only need to wash up one pan! Start off by charring your veg, this will take your sauce to the next level and I have a great tip for charring your veg too. Next up, make your simple and tasty filling for your tortillas and whilst they're are bubbling away in the oven I'll show you how to make a the perfect smokey sweetcorn salsa to go with this dish. For the full recipe and more head over to
#jamieoliver #chef #recipes
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pan chili black beans and corn red peppers fresh parsley red onions garlic hot chili powder
Cooking - Black Bean Salsa
Black Bean Salsa
Ingredients:
• 1 can of black beans, rinsed and drained
• ½ cup corn (about 1 cob)
• 1 jalepeno, seeded and diced
• ½ cup red onion, finely diced
• ¼ cup red bell pepper, diced
• ¼ cup green bell pepper, diced
• ½ cup tomatoes, diced
Sauce:
• 2 tbsp olive oil
• 1 tbsp cilantro, diced
• ½ tsp diced onion
• ½ tsp cumin
• ¼ tsp salt
• ¼ tsp chili powder
Directions:
1. In a large mixing bowl mix together first ingredients
2. In a smaller bowl, mix together all sauce ingredients
3. Pour sauce into large bowl and coat mixture with sauce
4. Enjoy- best served when chilled