Solar oven beans and hog jowl
Cooking in a solar oven. Hog jowl and beans.
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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.
Black Bean Burger Recipe | Vegan Recipe| Air Fryer Recipe
Kitchen Gadgets used in video:
Food Processor:
Air Fryer:
Ingredients:
1 bag of black beans (or 2 cans of black beans)
Handful of cilantro
1 tbs of cumin
2 1/2 tbs of garlic powder
1 tbs of paprika
1 green bell pepper
2/3 yellow onion
2 1/2 cups of lentils
1 cup of walnuts
1 tbs of chili powder
2 tbs of onion powder
Sprinkle of salt
1 1/2 tbs of complete seasoning
**Seasoning measurements are suggestions always season to your liking
Recipe yields: 10 medium size burgers
Cooking instructions:
Beans:
Sauté onions and green peppers in oil until onions are translucent
Add seasoning sauté for a couple of minutes
Add beans
Add 12 cups of water & bring to a boil (if using dry beans)
Once it’s boiling lower to a simmer (medium heat) and cover until beans are soft (about 3 hours) -stir occasionally
Lentils:
Rinse lentils
Soak lentils (optional)
Add lentils and water to a pot
Add seasoning
Bring lentils and seasoning to a boil and then lower heat to a simmer for about 40 minutes or until lentils are soft
Food Processor:
Combine walnuts, lentils, seasoning and black beans in food processor
Pulse until desired texture (all foods chopped up and not whole)
** Food Processor used:
Air Fryer:
Form patties and place patties in air fryer
Fry burgers for 15 minutes on 370°
Flip burger and cook for five minutes on 370°
** Air Fryer used:
Ring Light used:
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Rick Bayless Mole: Mole Coloradito with Runner Beans
This traditional Oaxacan specialty that pairs runner beans with one of the famous seven moles may seem like a lot of work for a pot of beans. Alone this simple mole has many uses: It makes a great sauce for enchiladas, tamales, grilled chicken, braised pork loin and so forth.
But in combination with the great big, beautiful and creamy lima-shaped runner beans, the dish is classically brilliant.
RECIPE ????
** More Rick Bayless Mole Recipes **
Beginner's Mole:
Green Mole with Roasted Chayote:
Oaxacan Black Mole:
Easy Slow Cooker Mole with Shredded Chicken:
I Made Flour from Dried Beans... Now What?
Stuck with so many beans in your pantry and not sure what to do with them? Try turning them into bean flour! Here's a few recipes you can cook using different types of bean flour, from Italian to Indian cuisine.
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Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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