How To make Pinto Beans and Squash Stew
1 lb Dried pinto beans
Salt 1 sl Salt pork (1/4x2")
1/4 Onion, chopped
2 Garlic cloves, minced
Pepper 4 sl Bacon, cubed
1 Jalapeno chili, seeded and
-minced 2 Green onions, minced
1 Butternut squash, peeled and
-cubed 1 c Beef stock
1/2 Red onion, finely diced
1/4 c Chopped cilantro
3/4 c Sour cream
Cover pinto beans and 1 teaspoon salt with 3" of boiling water in large pot. Add salt pork, onion and garlic. Cover and bake at 250'F. until beans are cooked, 2 to 2 1/2 hours. Season to taste with salt, if necessary, and pepper. Keep warm. Cook bacon with jalapeno and green onions over low heat in large saute pan until bacon is crisp. Add squash and stock. Cover and cook until squash is just tender, about 1/2 hour. Combine beans and squash and mix gently but well. Do not smash beans or squash. Spoon beans and squash into 6 serving bowls. Sprinkle each with red onion, cilantro and 2 tablespoons sour cream. Each serving contains about: 456 calories; 325 milligrams sodium; 25 milligrams cholesterol; 18 grams fat; 57 grams carbohydrates; 20 grams protein; 5.45 grams fiber.
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THE BEST FRIJOLES DE LA OLLA IN AN INSTANT POT | MEXICAN BEANS RECIPE
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best frijoles de la olla in a instant pot! Let me tell you ever since I found out and figured out how to use the Instant pot, this is the way I been cooking my beans!! It’s seriously a game changer in the kitchen! Not only are you saving time but you also don’t have to worry about but I g your beans because they run out of water! Hope you enjoy it as much as we do!!!!!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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-I’m using a 6qt instant pot
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Ingredients:makes 6 cups
1 lb beans
1/2 chopped onion
2 garlic cloves
2 bay leaves
1 handful cilantro
1 fresh thyme (optional)
2 tbsp chicken bouillon
1- 1 1/2 tsp ground cumin
1- 1 1/2 tsp black pepper
8 cups water
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
???????? DELICIOUS DOMINICAN STYLE PINTO BEANS FROM SCRATCH | STEP BY STEP | IN ENGLISH | LIGHT COOKING????????
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Squash and Pinto Beans: Cooking
Squash and Pinto Beans: Cooking
This ONE pot meal is like a warm HUG in a bowl
You're going to love how much comfort you feel with each bite of this vegan black bean stew. It's super easy to make and you'll love the versatility of this dish. You'll also love that it's all made in one dish
Give it a try and let me know what you think!
*There's a part of the video that I say cumin twice on screen. The red ingredient is chili powder
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Black Bean Stew
3:00 Vegan Black Bean Stew Finished
3:09 Are my groceries trolling me?
3:40 Why Skillet Size Matters?
4:08 Caramelizing Red Onions
5:00 Why Add Salt Early to this Dish
5:23 Swapping Sweet Potatoes
5:53 Am I Being Selfish?
6:15 Swapping Black Beans
6:50 Swapping Coconut Milk
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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
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❤️ 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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