Thermos cooking (beans)
Thermos cooking. How to cook in a Thermos. I searched the Internet including YouTube and everyone was successful cooking noodles and rice but no one had any success cooking beans. My theory is they didn't pre boil the beans, or they didn't give it enough time. The longest time I found anyone leaving the beans in was 8 hours. I also attribute my success to the fact that the stanley thermos was the only one used in the vids and blogs I researched and quite frankly the Stanley can't hold a candle to the heat retianing ability of the Nissan thermos. Look for a side by side comparison of the two thermos coming soon (as soon as I find where in the hell I put it) thermal cooking energy savings thermos cooking save energy green cooking beans
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Greens and Beans | Rick Bayless Taco Manual
The regional beans and greens of Veracruz are meeting a Central Mexican taco style in this new Taco Manual Episode! This hearty and healthy meal is easy, satisfying, and perfect with every little tortilla-wrapped bite. Enjoy the recipe below!
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Black Bean Soup
Think you can't you get a healthy, flavorful bowl of soup with only five ingredients and about 15 minutes? One spoonful of this protein-packed black bean soup will convince otherwise.
Black Bean Soup
Five in 25
Five Ingredients
Mexican Crema (as much as desired, or substitute sour cream)
1 ripe avocado
2 15 oz cans of black beans
1 15 oz can of fire roasted diced tomatoes
1 t vegetable base (or 1 cup vegetable/chicken stock)
Add 1 cup of water to a medium sauce pan and whisk in the vegetable base. Add the canned tomatoes and cans of black beans. If you want a thin soup, leave the liquid in one or both cans. For a thicker soup, drain the beans.
Season with salt and pepper. Bring to a simmer and cook for 8-10 minutes.
Blend the soup to your desired consistency with an immersion blender or counter top blender (see Dish Notes). Taste and adjust for seasoning.
Slice the avodado.
Serve the soup with a drizzle of crema and the sliced avocado. Other great garnishes include cilantro, jalapenos and queso fresco.
Dish Notes
Omit the crema to keep this vegan. If you use a counter top blender you may want to work in batches as hot liquids expand and can cause kitchen mishaps if precautions aren’t taken! Go easy on the salt before tasting as canned beans can be very salty.
Black Bean Burger recipe - How to make Black Bean Burgers
Black Bean Burger recipe - How to make Black Bean Burgers
Delicious and easy to make. This recipe feeds 4 people easily. Top with sour cream, avocado, salsa or whatever you like!
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Rick Bayless: Oaxacan Black Beans with Avocado Leaf
You can find Avocado leaves in most Mexican grocery stores and via the internet. In Mexico, fresh as well as dried leaves are available, though, as with bay leaves, dried ones have excellent flavor. Dried leaves with a vibrantly olive-green color have more flavor than pale ones. Unbroken leaves are typically a sign of careful handling and higher quality. Below, a recipe for Oaxacan-style Black Beans.
• 6 medium-size dried avocado leaves
• 1 to 2 árbol chiles, stemmed (optional)
• 3 tablespoons fresh-rendered pork lard, bacon drippings or vegetable oil
• ½ medium white onion, sliced ¼-inch thick
• 4 garlic cloves, peeled
• 2 15-ounce cans black beans, undrained
• Salt
Set a 10-inch skillet over medium heat. When hot, add the avocado leaves and turn every few seconds until they brown lightly and release their aroma, about 1 minute. Transfer to blender jar. Lay the chiles in the skillet and turn nearly constantly until they, too, are aromatic and lightly browned, about 1 minute. Transfer to the blender. Add the lard, drippings or oil to the skillet and, when hot, add the onion and whole garlic cloves. Stir regularly until richly brown, about 7 minutes. Scrape into the blender, leaving behind as much fat as possible. Add the beans with their juice and a little water if necessary to keep the mixture moving through the blades. Blend as smoothly as possible. Scrape into the skillet with the fat and cook over medium heat, stirring a few times, until the mixture has reduced to the consistency of soft mashed potatoes, 10 to 15 minutes. Taste and season with salt, usually about 2 teaspoons, depending on the saltiness of the beans.
These beans are wonderful (and common in Oaxaca) spread on crisp tostadas or Oaxacan tlayudas topped with fresh cheese (crumbled) or Oaxacan quesillo (pulled into strings) and roasted tomatillo salsa made with serrano chiles or the smoky chile pasilla oaxaqueño.