Tuscan White Bean and Kale Soup Ribollita
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Full recipe at:
CABBAGE AND ROAST VEGETABLE STEW WITH BLACK BEANS, MAMA'S SIGNATURE!
This video shows you how the healthy, yummy and delicious stew is made. This stew is full of vitamins and minerals which includes all sort of veg and black beans
Slow Cooker Bean and Vegetable Stew - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Come home to a slow simmering hearty vegetarian meal. Serve with whole wheat bread or buns.
Preparation Time: 15 minutes
Cooking Time: 10 to 12 hours
Serves 6 (Makes 8 cups/2 L)
1 Ontario Cooking Onion, diced
3 Ontario Carrots, thinly sliced
2 Ontario Potatoes, diced
3 cloves Ontario Garlic, minced
1 19 oz (540 mL) can each white kidney beans or pea beans and red kidney beans, drained and rinsed
1 tsp (5 mL) dried thymes leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (750 mL) vegetable or chicken stock
2 cups (500 mL) baby spinach leaves or larger leaves, torn into pieces
3 tbsp (45 mL) chopped fresh parsley
Garnish options: grated cheese, sour cream
In slow cooker, combine onion, carrots, potatoes, garlic, beans, thyme, salt and pepper. Add stock and push vegetables and beans under liquid. Cover and cook on low 10 to 12 hours, or until vegetables are tender. Stir in spinach, cover and cook on low until lightly wilted, about 10 minutes. Sprinkle each serving with parsley. Serve with garnish options, if desired. - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
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Making Hong Kong Egg Tarts:
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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????HOW I MAKE my Black Bean Stew - How to make the Best Black Bean Stew
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????Today I share with you how I make my black bean stew. you should try this I am sure you will love it. This dish is healthy and can be eaten as is prepared. If you are all about natural Foods and Healthy living. This dish is all for you.
REMEMBER TO EAT HEALTHY, LIVE HEALTHY AND BE HAPPY!!!
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JAMAICAN ITAL. STEW OR JAMAICAN VEGETABLE STEW CARIBBEAN VEGETABLE STEW RECIPES BY KRAZE CHEF
HOW TO MAKE JAMAICAN ITAL STEW VERY DELCIOUS NO MEAT HEALTHY RECIPE
Black Beans with Cilantro-Lime Brown Rice and Pickled Onions
***RECIPE, MAKES 10-12 PORTIONS***
For the beans:
1 lb dried black beans
1 onion
1 bell pepper
2 jalapeño peppers
2-3 tablespoons ground cumin
2-3 tablespoons dried oregano
1 tablespoon garlic powder
2 tablespoons rice wine vinegar
2 tablespoons sugar
salt
pepper
olive oil
water
lime wedges for garnish
For the brown rice:
1 lb dried brown rice
5 cups water
1.5 teaspoons salt
juice of two limes
cilantro to taste
olive oil
For the pickled onions:
1 red onion
1/2 cup rice wine vinegar
2 tablespoons sugar
The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak.
Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning.
The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged.
As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready.
When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken.
Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge.
NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic:
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.