My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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#HotFood #recipe #soup #soup recipe
The Secret to Cooking Beans The Right Way So You're Not Farting All Day!
This has to be the number one reason people avoid beans. The dreaded bloat. The unpleasant and sometimes embarrassing fart. BUT, there are easy ways to make them more digestible, and less gassy, so you can load up on these amazing high plant based protein jewels and reap all their wonderful benefits. And we’re gonna learn about these hacks today along with the beans that produce the least amount of gas, and those which produce the most.
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I'm Melissa and I teach people how to easily transition to a plant-based diet with easy, step-by-step wellness strategies that work. I'm a certified holistic nutritionist, certified health coach, and a certified personal trainer. As a chronic illness overcomer, I now use what I've learned to empower others to live out their God-given purpose without sickness holding them back. On this channel, I share how to go plant-based, stay on the journey, cook delicious plant-based meals, plant-based nutrition information, and tips I've learned along the way–home for the plant-based newbie! Join me here, and let me help you make your plant-based dream come true!
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Vegan, vegan diet, weight loss, beans bloating, gas, lentils bloating, plant based, how to stop farting, beans flatulence
Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Pinto beans, rice and fresh garden tomatoes
Cooking these items in the electric rice cooker, fast, easy, economical and tasty.
My family's vegan soup: Pinto bean recipe | Pinto beans and vegetables
My family's vegan soup: Pinto bean recipe | Pinto beans and vegetables | How to make pinto bean and vegetable soup | How to cook pinto/cowboy beans in a pressure cooker | Pressure cooked pinto beans | Silent vegetarian cooking video
❤️ Two new videos every week.
❤️ The veggies were thoroughly washed before filming
❤️ Serving: 4-5 people
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Recipe:
1. Pinto beans: 500g / 17.6 oz. cooked in the pressure cooker, and I seasoned only half and put the other half in freezer for future use
2. Potato: 1 medium size, cut into cubes
3. Tomato: 1 & 1/2 medium size, chopped
4. Cilantro/coriander: As per your taste
5. Red onion: 1 medium size, julienned
6. Organic vegan mushroom stock cube (Kallo brand): 1/2
7. Himalayan crystal black salt: As per your taste
8. Water in the pressure cooker: 5 cups
9. Water in the pan to cook the potato & tomato: As required
10. Extra virgin coconut oil: 1.5 tbsp.
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#PintoBeans #CowboyBeans #PressureCooker
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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