The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Garlic Parmesan Roasted Green Beans Recipe
These roasted green beans flavored with garlic and parmesan is by far the best way to make green beans, perfect for thanksgiving or Christmas dinner. They green beans are so flavorful and seriously delicious.
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INGREDIENTS
1 lb green beans
2 Tbs olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
3 Tbs parmesan cheese
3 Tbs plain Panko breadcrumbs
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Beans Marbella: A Plant-Based Take on the Classic Recipe
Inspired by the Chicken Marbella recipe in The Silver Palette, this vegetarian take on the dish combines sweet California prunes, briny ripe green olives, red wine, marinated bell pepper and creamy white beans–all produced in the Golden State.
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YIELD: 8-10 servings
PREP TIME: 15 minutes
COOK TIME: 2 hours
INGREDIENTS
1 lb dried white beans (Rancho Gordo Marcella, cannellini, great Northerns)
Kosher salt and black pepper
1 tsp dried oregano
2-3 bay leaves
1/2 cup, divided, plus 4 TBSP, divided, California extra-virgin olive oil
1 orange or red bell pepper
1 large shallot, diced
1 TBSP red wine vinegar
2 TBSP chopped capers
2 TBSP roughly chopped fresh parsley
4 cloves garlic, chopped
1 cup dry California red wine
½ cup halved California green olives
½ cup roughly chopped California prunes
Sourdough or country loaf, for serving
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INSTRUCTIONS
Rinse and drain the beans. Cover them with water in a large pot or Dutch oven, season heavily with salt, then stir in the oregano, bay leaves, and ¼ cup of the olive oil. Bring the pot to a boil, then lower the heat and simmer until very tender, 1.5 - 2 hours.
While the beans cook, prep the marinated vegetables. In a small bowl, combine the sliced bell pepper, shallot, capers, chopped parsley, and red wine vinegar. Season with salt and pepper, then drizzle in 2 TBSP of the olive oil. Set aside.
Once the beans are tender, heat another 2 TBSP of olive oil in a separate pot or Dutch oven over medium heat. Sauté the garlic in the oil until fragrant and starting to color, then stir in the red wine. Simmer 5-10 minutes, until the wine has reduced by half. Use a slotted spoon to transfer the beans to the pot with the reduced wine, then add in two cups of the bean broth. Next, stir in the olives, prunes, and the remaining ¼ cup of olive oil. Bring to a simmer and cook, uncovered, until the flavors blend together and the sauce starts to thicken.
Season the beans again with salt and black pepper, as needed. Serve in bowls with a garnish of the marinated peppers, a drizzle of olive oil, and a slice of hearty sourdough or country bread!
Garlic Green Beans with Mushrooms - SO SO GOOD
This delicious Garlic Green Beans and Mushrooms Recipe is a true crowd pleaser. Goes great with chicken, pork or steak.
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A Pantry Recipe That´s Actually Good | Garlic Kidney Beans with Tomatoes
EPISODE 636 - How to Make Garlic Kidney Beans with Tomatoes | An Amazing Dish using Pantry Staples
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Red Wine Braised Pork With White Beans | Waitrose
This dish is slow-cooked so the pork is really tender. Rich Harris shows you how to make this delicious one-pot dish.
See the full recipe |
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