Braised Beans and Ham Hocks | Crockpot Recipes | Slow Cooker Recipes
Braised Beans and Ham Hocks | Crockpot Recipes | Slow Cooker Recipes - Here's another Delicious and Budget Friendly recipe that is easy to make. Just dump all of your ingredients in the the Crockpot, give it a stir and it's cook time.
So if your looking for some Crockpot Recipes that have Budget Friendly Ideas then check out my Crockpot Recipes Playlist.
Dinner idea - Goes great with some BBQ Ribs
Best results Cook on Low for 8 hours, Low n Slow!
Enjoy!
Ingredients
2 - 2.5 lbs. Smoked Ham Hocks
3 cans (15.5 ounces each) Pinto Beans, drained and rinsed
2 tbsp Dijon Mustard
1/3 cup Brown Sugar, firmly packed
1 can Tomato Puree (10.5 ounces)
Fresh Cracked Pepper to taste
1/2 cup Chicken Stock
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Foul Nabet - Arabisch kochen - Saubohnen - Fava beans
Hallo meine Lieben, und alles gute zum Opferfest.
Bei uns feiern wir gemeinsam mit Familien, Freunden und Verwandten.
Alle ziehen sich besonders schöne Kleigung an, und auch das Haus ist festgemäß aufgeraümt und gesäubert.
Es werden traditionell die ältern verwandten von den Jüngern besucht.
Auch zu Hause wird daraus ein leckeres Essen zubereitet, und in diesem Video zeigen wir Ihnen wie machen wir ein sehr leckeres, traditionelles und gesundes Essen, das sehr geliebt von allen Kinder und Erwachsenen ist, es heißt Foul Nabet auf Arabisch.
Es ist sehr wichtig die Foul Nabet mit KUMIN essen werden.
Die genauen Mengenangaben findet Ihr hier zum Nachlesen oder Ausdrucken:
Die Hauptzutaten sind:
-------------------------------------
- 500g getrocknete braune Bohnen.
- 2 Liter Wasser.
- Eine Zitrone.
- Salz und KUMIN.
Ich würde mich über ein Feedback freuen, falls du sie zubereitest.
Bitte folgt mir auf:
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Taiwanese Braised Pork Belly Recipe (Kong Rou)
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If you are a meat eater and can't say no to tender, succulent, flavorful braised pork belly, this recipe is for you. Make Taiwanese Braised Pork Belly reward yourself today!
INGREDIENTS (Servings: 5 people)
A slab (900g / 2lb) of skin on pork belly
3-4 tbsp of oil to pan-sear the pork belly
1 shallot, minced
3-4 cloves of garlic, minced
1/2 inch of ginger, minced
1.5 tbsp of oil to cameralize the sugar
3 tbsp of sugar
4 tbsp of soy sauce (Amazon Link -
4 tbsp of dark soy sauce (Amazon Link -
1 star anise (Amazon Link -
1 small stick of cinnamon (Amazon Link -
2 pieces of bay leave (Amazon Link -
2 scallions
1/4 cup of fried crispy shallots (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
3-4 cups of water or the mushroom soaking liquid
6 pieces of dried shiitake mushroom, soaked in hot water for 20 minutes
4--5 boiled and peeled eggs
Pickled long beans, optional
INSTRUCTIONS
Soak the dried shitake mushrooms in 3-4 cups of hot water for 20 minutes.
Dice the shallot, garlic, and ginger finely.
Use paper towels to dab the pork belly to absorb the access moisture.
Preheat the wok until smoking hot, add some cooking oil, and then pan-sear the pork belly, skin side down, over medium heat for 3-5 minutes or until golden brown; this process will cause hot oil splattering. Please partially put the lid on to avoid dirtying the countertop and allow the steam to escape.
Flip the pork belly and sear the meat side for just a minute. Don't fry the meat side too much, or else it will dry out and become stringy at the end. Also, this frying process will build up the flavor foundation, creating so much mallard reaction.
Take the pork out and let it rest for a few minutes, then slice it into 2/3 of an inch thick slabs. Set them aside.
After pean-searing, the oil will be brown and unhealthy; please discard it; then add 1.5 tbsp of new oil and some sugar. Keep the heat on medium-low and stir to caramelize.
The sugar will melt, turn to brown caramel, and suddenly bubbles; quickly toss in the minced garlic, ginger, and shallots. Stir for a couple of minutes or until the aromatics are fragrant.
Add the soy sauce and dark soy sauce. Continue to stir to mingle all the seasonings.
Add star anise, bay leaves, cinnamon stick, scallions, and the pork belly. Keep mixing until well combined.
Transfer everything into a clay pot. A stock pot, instant pot, or dutch oven will also work if you don't have one.
Add 1/4 cup of fried shallots, the soaked shitake mushrooms, 1/4 cup of Chinese cooking wine, and 4-5 boiled and peeled eggs. Rinse the wok with the mushroom-soaking liquid, then pour it into the clay pot.
Check the liquid level; add more water if needed to make sure most of the ingredients are under the liquid.
Bring this to a boil and taste it to adjust the flavor. Turn the heat to the lowest and simmer for 1.5 hours.
Serve with white rice and pickles; the tartiness balances the fattiness of the pork belly.
Try this trick and the outcome will surprise you! The tastiest thing I ever eat
Try this trick and the outcome will surprise you! The tastiest thing I ever eat
Ingredients:
minced meat - 1.5 kg (3.31 lb)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 4 g (0.14 oz)
bread crumbs - 100 g (3.5 oz)
eggs - 3 pieces
the egg composition:
eggs - 3 pieces
salt - 5 g (0.18 oz)
black pepper - 2 g (0.07 oz)
tomatoes - 70 g (2.47 oz)
frozen green beans - 100 g (3.5 oz)
IN THE OVEN 180 °C (356 °F)/1 HOUR
for the sauce:
mayonnaise - 40 g (1.4 oz)
ketchup - 30 g (1 oz)
pickles juice - 20 ml (0.7 fl oz)
brown sugar - 7 g (0.25 oz)
black pepper - 3 g (0.11 oz)
vinegar - 20 ml (0.7 fl oz)
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How To Make Chicken Paella // Recipe for Paella
How To Make Chicken Paella. Recipe for Paella.
This Chicken Paella recipe – known in Spanish as “Paella de Pollo” – is popular around the world. The ingredients for the Chicken Paella recipe are relatively easily obtained. This makes it more accessible and affordable than the more exclusive Seafood Paella, for instance.
This Chicken Paella recipe closely resembles the original Paella Valencia recipe. Paella Valenciana is the Godfather of all paellas and is made with chicken, rabbit, and locally grown beans.
Do you want to make this delicious chicken paella recipe yourself? Check out following link on our website:
Timestamps
0:00 Intro
0:15 Ingredients
1:14 Start the paella burner
1:50 Add and frying the chicken
2:30 Add roman beans
3:05 Add lima beans
4:03 Add grated tomato
4:48 Add saffron
5:19 Add water
5:48 Add rosemary
6:17 Boil the paella
6:48 Add paella rice
7:35 Turn down the heat
8:04 Create crispy socarrat
8:25 Turn of the heat
Would you like to see other recipes for paella? Then check out one of the following videos on our channel:
- Authentic Paella Valenciana Recipe --
- Seafood Paella Recipe --
- Squid Ink Paella Recipe --
- Vegetarian Paella Recipe --
Thanks for watching and enjoy your paella!
Paella-Info.com
Lima Beans with Smoked Ham Hocks | #SoulFoodSunday | Crockpot Recipes
Lima Beans with Smoked Ham Hocks | #SoulFoodSunday | Crockpot Recipes - Welcome back to another #SoulFoodSunday (week 2), home od the Best Crockpot Meals. This is another Slow Cooker recipe to add to your Crock Pot Recipes playlist. Today for the virtual youtube potluck I will be bring Lima Beans with Smoked Ham Hocks served over some rice and some Cornbread Muffins with Corn Tidbits in them compliments of Cooking with Kultral Kreations (link to their muffin video is down below).
We will be doing #SoulFoodSunday for the remainder of the summer, 2019. Enjoy!
Cook Time - High for 4 hours or Low for 7 hours
Ingredients
1 lb. bag Dried Lima Beans
6 cups Chicken Broth
1 tsp minced Garlic (optional)
1 - 3 Smoked Ham Hocks
1 or 2 medium Onions chopped (white or yellow)
1 tsp Salt
1 green Bell Pepper roughly chopped
1 tsp Black Pepper
Soul Food Cooking -
Cooking with Kultral Kreations -
Cornbread Muffins Recipe
Ingredients
1 c of cornmeal (Aunt Jemima Self Rising Yellow Cornmeal Mix)
1 c of all purpose flour
3/4 c of sweet whole kernel corn- drained
4 tbsp of sugar
3 tbsp of vegetable oil
2 whole eggs
1 1/2 c of whole milk
Instructions
Pre-heat oven to 400 degrees. Grease muffin pan.
In a large bowl, add cornmeal, flour and sugar. Mix together.
Add eggs, oil and milk. Mix well.
Drain liquid from the corn and reserve the kernels.
Add corn to bowl and mix together.
Pour 1/2 c of the mixture into each corn muffin section.
Bake for 20 minutes or until golden brown.
Notes:
Muffins will not be golden brown. Broil for a few seconds if a golden brown color is desired. Makes 12 muffins.
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????5 Gets you Bi-Weekly written recipes, Acces to private live streams, Acces to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits).
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If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
My Amazon Store
**** Video Gear and Links ****
My Gear
Camera 1: Panasonic GH5 -
Camera 2: Nikon D7000 -
Camera 3: Samsung Note 8 -
Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM -
Favorite Zoom Lens:
Favorite Cell Mic:
Production Tech
Desk Mic:
Lighting Kit:
Neewer 4x 160 LED Lighting Kit:
Manfroto Mini Tripod w/universal Cell mount:
Echo Dot (2nd Generation): Black -
Social Media
Twitter:
Instagram:
Google+:
Facebook:
Pintrest:
Snapchat:
Websites
SmokinandGrillinwitAB.com
Email: SmokinandGrillinwitAB@gmail.com
#SoulFoodSunday #CookinwitAB #SmokinGrillinFam
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!