#TomatoBeefHeaven: Tasty and Hearty Stewed Red Kidney Beans Recipe ????????
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????Baked Portobello Mushrooms with Sun-Dried Tomatoes –
In this video, I will show how to make flavourful, tender and soft beef stew with beans, carrots and potatoes. All good things here, perfectly hearty, rich gravy.
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Ingredients:
400g beef meat (~14oz)
160g canned chopped tomatoes or 2 tbsp tomato paste
1 large yellow onion
2 medium potatoes
1 medium carrot
4 cloves of garlic
120g cooked red beans (~4,2 oz)
850ml hot water (3 cups + ½ cup + 1 tbsp)/~30 oz)
70g frozen spinach (optional) (~2,5 oz)
2 pinches of black pepper
2 pinches of cumin
2 tbsp olive oil
1/2 tbsp of salt
Instructions:
1. All you need is one saucepan or deep skillett. Heat olive oil in a large saucepan over medium heat. Cut the meat into 4cm * 4cm squares and cook, covered, stirring occasionally, until browned and caramelised, about 10-15 minutes.
2. While the meat is cooking, chop the onion, carrot and garlic.
3. Add the carrots to the meat first, as it takes the longest to cook. Cook for 5 minutes. Then add the onion and cook until brown. Remember to stir all the ingredients to avoid burning.
6. Add the garlic and cook for 3 minutes, it is very important that the garlic does not burn. Stirring occasionally, until tender and browned.
7. Season with salt and pepper. Mix well.
8. Add canned peeled tomatoes. Peeled tomatoes can be replaced with 2 tablespoons of tomato paste, after stirring the paste in water. Mix well.
9. Then pour 850 ml of hot water. If you want more liquid in the stew add 1 liter of hot water.
10. Add potatoes at the end. Cut the potatoes into small cubes.
11. Add cumin: to develop the smell of cumin , you need to rub it a little between your fingers or in a mortar.
12. Add canned cooked red beans and spinach.
13. Cover and simmer for 15-20 minutes over low heat until the meat is tender and soft.
Serve immediately. Stir in parsley; season with salt and pepper, to taste.
Enjoy!
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В этом видео я покажу, как приготовить ароматное, нежное и мягкое мясное рагу из говядины с фасолью, морковью и картофелем. Здесь все хорошо, тушеное мясо в идеально густой подливке.
Ингредиенты:
400 гр говядины
160 гр консервированных нарезанных помидоров или 2 ст.л. томатной пасты
1 большая желтая луковица
2 средних картофеля
1 средняя морковь (120гр)
4 зубчика чеснока
120 гр вареной красной фасоли
850 мл горячей воды
70 гр замороженного шпината (по желанию)
2 щепотки черного перца
2 щепотки камина (Зира)
2 столовые ложки оливкового масла
1/2 столовой ложки соли
Инструкции:
1. Все, что вам нужно – одна глубокая кастрюля или сковорода. Нагрейте оливковое масло в большой кастрюле на среднем огне. Нарежьте мясо на квадраты размером 4 см * 4 см и готовьте под крышкой, периодически помешивая, пока не подрумянится и не «карамелизируется», примерно 10-15 минут.
2. Пока мясо готовится, нарежьте лук, морковь и чеснок.
3. Сначала добавьте к мясу морковь, так как она готовится дольше всех. Варить 5 минут. Затем добавить лук и обжаривать до коричневого цвета. Не забудьте перемешивать все ингредиенты, чтобы не пригорели.
6. Добавьте чеснок и обжаривайте 3 минуты Очень важно, чтобы чеснок не пригорел. Постоянно помешивайте.
7. Приправьте солью и перцем. Хорошо перемешайте.
8. Добавьте консервированные очищенные помидоры. Очищенные помидоры можно заменить 2 столовыми ложками томатной пасты, предварительно размешав пасту в воде. Хорошо перемешать.
9. Затем налейте 850 мл горячей воды. Если вы хотите, чтобы в рагу было больше жидкости, добавьте 1 литр горячей воды.
10. В конце добавьте картофель. Картофель нарезать небольшими кубиками.
11. Добавить кумин: чтобы развился запах камина (зиры), его нужно немного растереть между пальцами или в ступке.
12. Добавьте консервированные вареные красные бобы и шпинат.
13. Накройте крышкой и тушите 15-20 минут на слабом огне, пока мясо не станет мягким и нежным.
Непременно подавайте на стол. Можно посыпать свежей петрушкой или зеленым луком.
Приятного аппетита!
A Hearty Vegetable Stew to Warm Your Soul | Delicious Recipe from Spain
EPISODE 796 - How to Make a Delicious Vegetable Stew | Spanish Potaje de verduras Recipe
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How to make the best hearty and flavorful Southern Red Beans and Rice from Scratch!
Red Beans and Rice:
This is one of my favorite southern and Cajun dishes to eat. You can eat it as a side dish or bump it up a notch and add a lot of smoked meat to make it a main dish. Either way it’s just simply delicious, especially if you are a lover of lentils. The creamy beans and delicious spices will melt in your mouth along with that very tender fall off of the bone smoky meat. A must try!
Recipe Link:
Red Beans and Rice
Ingredients:
1-2aHam hocks
andouille sausage
1 small onion -chopped
½ bell pepper chopped
2-3 stalks of celery
green onion chopped for garnish
chopped/minced garlic
cooked rice of your choice
complete seasoning
black pepper
onion powder
garlic powder
chicken bullion
Cajun seasoning
cayenne pepper
thyme
red beans-presoaked
Instructions:
Cook the sausage and render fat. Remove all of the fat except for 2 T. Add the vegetables and sauté until softened. In a large pot add the sausage and vegetables along with the ham hocks and 3 cups or so of water. Add the beans, seasonings to taste and 4 t bullion.
Cover pot and turn down heat to a simmer and cook for 3 hours. The liquid will thicken as the beans cool.
Plate and Serve
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