How To make Black Bean Soup with Cilantro& Orange
2 c Black beans
8 c Water
2 tb Vegetable broth/seasoning Mx
Freshly grnd. pepper 2 Leeks, washed and sliced
2 Carrots, scrubbed & chopped
1 Onion, chopped
1/4 c Chopped fresh cilantro
Grated zest of 1 orange
1. Soak Beans overnight in enough water to cover. 2.
Drain. 3. Place Beans, 6 cups of water, broth mix, and pepper in large pot and cook over low heat until the beans are tender, about 2 to 3 hours. 4. Meanwhile, cook the leek, carrot, and onion in about 2 cups of water until tender, about 30 minutes. 5. When beans are done, remove 2 cups of beans in liquid and process in a blender or food processor until smooth. 6. Return to soup pot. 7. Place cooked veggies and water in the blender or processor and process until smooth. 8. Add to the beans and mix well. 9. Stir in the cilantro and orange zest just before serving. Variations: Cook 1 peeled and chopped potato with the beans and/or puree all of the bean mixture for a thicker soup. Recipe taken from THE NEW McDOUGALL COOKBOOK, by John A. McDougall, M.D. & Mary McDougall. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
How To make Black Bean Soup with Cilantro& Orange's Videos
How to make Spicy vegetable canned style soup recipe | Views on the road
Hello & welcome to the Views Kitchen! In today's recipe, we will be making Spicy vegetable soup that will keep you warm and cozy. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Ingredients
6 cups of water
1 onion, sliced
6 green onions
5 garlic cloves, chopped
2 cups mushrooms, sliced
3 potatoes, cubed
3 medium carrots, chopped to your liking
1 cup of peas
3 Tbsp Veggie bouillon “Better than bouillon”
1 Tbsp butter
1 Tbsp Mexican oregano
Toppings- Chopped cilantro & red radish
Chili water sauce
4 guajillos (remove seeds and stems
6 Chiles de árbol (for extra spicy go with 10 : )
1 cup of water
4 Tbsp soy sauce
1/2 tsp Black pepper
1 Tbs oil
1 tsp salt (Himalayan)
This soup tastes great with a side of rice
Clouds instant rice recipe -
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HEALTHY MEAL PREP/ INSTANT POT/ CILANTRO LIME CHICKEN, MEXICAN BEAN SALAD & SWEET POTATOES
Meal prep can be THIS EASY. Try our two fav ThinHabit Recipes right now- Instant Pot Cilantro Lime Chicken, Mexican Bean Salad & Roasted Sweet Potato
This meal is super macro friendly!
38P 8F 44C
1 Serving Cilantro Lime Chicken
1 Serving Mexican Bean Salad
3oz Roasted Sweet Potato
Mexican Bean Salad
(makes 8 servings) 8P 3F 25C
100g Chopped Cucumbers
35g Chopped Cilantro
250g Halved Cherry Tomatoes (1 container)
540g Drained Kidney Beans (1 can)
540g Drained Black Beans (1 can)
2 ¼ cup Drained Corn (1 can)
2 TBSP Sherry Vinegar
1 TBSP Olive Oil
Juice of 1 Lime
Salt, Pepper & Garlic Powder to Taste
Cilantro Lime Chicken (instant pot)
(makes 8 servings) 29P 5F 0C
2.2lb Chicken Breast
½ Cup Chicken Broth
2 TBSP Olive Oil
½ Cup Chopped Cilantro
Juice of 1 lime
Salt, Pepper & Garlic Powder to taste
Season chicken breast with salt, pepper & garlic powder
Add chicken to instant pot with olive oil, ¼ cup cilantro, juice of ½ lime, and chicken broth
Set to high pressure cook for 20m
Let out steam
Shred chicken, add remaining cilantro & lime
Salt & pepper to taste
In the Kichen with Irene
Sopa de caraotas is what's on the menu! BLACK BEAN SOUP. Come, hang out with us in the kitchen.
*2 bags of black beans soaked overnight & rinsed
cook in 10-12 cups of water until tender (remove all foam)
saute then add to tender beans: onions, peppers, celery, , green onions ( I would add zucchini, carrots or any other veg I had lying around)
spices: * this is really up to your TASTE BUDS... add more, don't suffer through bland food EVER!
2 teaspoon salt - I like Himalayan pink salt (taste as you go along and add more if need)
4 cloves of garlic
2 teaspoon of cumin seeds (ground together with salt & garlic)
spoon out some of the beans & mash up & put back in the soup to thicken.
garnish with avocado, green onion, cilantro & lime.
ENJOY!
#shorts Cuban Mojo Pork with Black Beans and Yellow Saffron Rice
Tonight is a taste of Miami
We’re making a Cuban Mojo Pork Tenderloin
With yellow saffron rice and black beans
You’ll need
Yellow onion
Scallions
Orange Juice
Pork Tenderloin
Lime Juice
Cilantro
Mint
Garlic
And Sazzon Seasoning
Put the pork loin into a crock pot
Make a marinade with the onions cilantro garlic, sazon seasoning chicken stock and juices
Pour it into the crock put
Cover the crock pot with a lid and let it cook on low heat all day
Take the cooked pork tenderloin out of the crock pot and put it onto a cutting board
Put the marinade into a pan with flour, chicken stock and butter to make a sauce
Slice the pork
Put the yellow rice onto your plate
Put some black beans around the rice
Pour some of the mojo sauce over the slices of pork
And you’re done
A taste of Miami
Cuban Mojo Pork
With Yellow Saffron Rice and Black Beans
Mango Jicama Salsa Recipe
This mango jicama salsa recipe is a versatile and delicious summer dish. It can be served as a salad, but we also love it as a salsa to go alongside black bean quesadillas, as a topping for fish tacos, or even on its own as a side salad. The sweet and spicy flavors go great with proteins like carne asada, and the fresh fruit compliments the crunchy, light jicama.
Ingredients:
1 ripe mango
¼ cup chopped red onion
1 navel orange
½ medium jicama
A handful of cilantro, washed
Juice of 1 lime
Pinch of cayenne
Directions:
Prepare diced mango into ¼ “ cubes and place in a medium bowl.
Repeat with the jicama and orange.
Add the chopped red onion.
Chop rinse cilantro and add to the bowl.
Add lime juice and cayenne and stir to combine.
Nutrition Facts:
Calories 61g
Fat 0.3g
Fiber 3.8g
Protein 1g
Carbs 15g
Sugar 10g
Sodium 3 mg
Serving size:
07 - 08 servings
Prep Time:
10 mins
#recipes #mangorecipe #mango #mangosalsa #mangojicamasalsa #salsa #jicamasalsa #jicama #fruitsalsa #fruit #quicksalsa #simple #simplesalsa #simplemangosalsa #simplejicamasalsa #simplejicamarecipe #simplemangorecipe #simplerecipes #fruitrecipe
Indian Vegetarian Gourmet - Raita Soup
Hema kundargi simplifies and demystifies Indian cuisine for the western kitchens, beyond curries. Here she demonstrates a quick and easy spicy recipe.