Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
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.
How to Make Green Chile Grits
Get the recipe for Green Chile Grits:
Chef Harold Marmulstein shows us his technique for green chile grits
Pot Roast with Polenta | Cooking with Taste
A classic Sunday Pot Roast, which looks like a million bucks and tastes like a billion. Even in these troubling times, this recipe will bring a smile to your face and offer key tips to elevate your cooking skills. Also, I will show you how to dress this meal up or dress it down for any occasion.
FOLLOW ME:
IG:
FB:
Ingredient List:
Italian Roast:
2 1/2 lbs Beef Chuck Roast
1 Large Red Onion
1 Green Bell Pepper
3 Cloves Garlic
1 Bunch of Fresh Italian Parsley or Cilantro
2 Medium Carrots
3 Stalks Celery
28 oz. Can Crushed Tomatoes
1 1/2 Cup Chicken or Beef Broth
4 tsp Kosher Salt
1 tsp Baking Soda
2 TBSP Virgin Coconut Oil
2 TBSP Extra Virgin Olive Oil
1 TBSP Black Pepper
1 tsp Red Chili Flakes
1 tsp Italian Seasoning Blend
1 TBSP Onion Powder
1 TBSP Garlic Powder
1 1/2 tsp Dried Oregano
3 TBSP Tomato Paste
1 Cup White or Red Wine
2 tsp Worcestershire Sauce
Polenta:
2 Cups Whole Milk
1 Cup Water
1 tsp Kosher Salt
1 Cup Polenta or Old Fashioned Grits
3-4 TBSP European Style Salted Butter
1/2 tsp Black Pepper
Fried Polenta:
Use Above Recipe, Plus 3/4 All Purpose Flour and 1 Cup Frying Oil
Garnish:
Pickled Onions:
Zest of 1 Lemon
#PotRoast #Polenta # WeekendMeals
Mediterranean Polenta Stack Recipe - Vegan & Gluten Free!
This vegan polenta recipe will leave your mouth watering! These Mediterranean stacks are so easy to make, look stunning and taste AMAZING!!!!
This recipe is gluten free and great for anyone wanting to eat a whole food plant based diet.
Polenta dishes such as this are so satisfying and great for lunch, dinner, snacks... or any time at all really!
Give it a go and let me know what you think :-)
Ingredients:
1/2 cup polenta meal
1 1/2 cup water (or vegetable broth)
3 tbs nutritional yeast (optional but makes it taste cheesy and adds some B12 to the dish)
1 tsp garlic powder
1 tsp onion powder
1 tsp celtic sea salt
1/4 tsp white pepper
2 tbs hummus
----------------------------------------------------------------------------
Toppings:
Avocado Mix:
1 avocado
1/2 tsp celtic sea salt
juice and pulp of one small lime
2 tsp chopped garlic
2 sliced roasted red peppers (no oil marinated in a vinegar mix - store bought is fine)
1/2 cup diced tomatoes (I used Roma)
1/2 purple onion diced
Cilantro (or any other fresh herbs)
Balsamic Vinegar
Enjoy xx
CHECK OUT MY COOKBOOKS AT:
FOLLOW ME ON:
YOUTUBE SUBSCRIBE HERE:
BLOG:
FACEBOOK:
PINTEREST:
INSTAGRAM: @cookingwithplants
I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives - to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at And I also read The China Study:
The Best Vegan Tex-Mex Casserole! w/Polenta & Tajin
Simply the BEST TexMex dish of the year. Top it with chili lime polenta and it’s a winner every time! Easy, gluten-free and vegan!
To print this recipe:
Thanks for checking out our video! Help us continue to serve you by doing all “the things.” Please “Like,” Share,” and “Subscribe!” The notification bells will alert you when we post a new recipe so you always have our freshest recipes.
RELATED RECIPES
Find other great recipes at our website:
Support our work:
Shop our Amazon Affiliate Page:
Follow us on the socials:
Black Bean Polenta Casserole Plant-Based Vegan Recipe
Looking for a delicious whole food, plant-based healthy vegan recipe? Make this black bean polenta casserole. It's oil-free, wfpb, and sure to satisfy!
PRINT THE RECIPE
FREE DOWNLOAD – WHOLE FOOD, PLANT-BASED DIET & LIFESTYLE ACTION GUIDE
JOIN THE JUICING + PLANT BASED DIET SUPPORT GROUP ON FACEBOOK
VISIT MY WEBSITE
NEED A JUICER? SHOP MY RECOMMENDED JUICERS