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
RED BEAN SOUP in 35 Minutes! Recipe by Always Yummy!
Try delicious and easy red bean soup. You can take canned beans or dry ones to cook it. If you prefer to use regular dry beans, then rinse it, soak in water for a night, rinse well and boil until readiness. This way it can be used for cooking such a soup.
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✅ Ingredients:
• canned red beans – 1,8 lb | 800 g
• onion – 7 oz | 200 g
• potato – 12 oz | 350 g
• garlic – 4 cloves
• butter – 1 oz | 30 g
• vegetable oil – 2 tbsp
• tomato paste – 2 tbsp
• fresh cilantro – ½ oz | 15 g
• water – 3,3 cup | 800 ml
• ground black pepper – ½ tsp
• curry– 1 tsp
• red chili flakes – 1 tsp
• salt – 2 tsp
✔︎ You will need:
• stockpot
• carving board
• potato masher
???? Preparation:
1. Dice the onion and potato finely, mince the garlic and chop up the cilantro.
2. Heat the vegetable oil in a stockpot, add the onion and butter, fry over low heat until readiness for about 6 minutes until translucent.
3. Add the potato and 3,3 cup | 800 ml of water, stir, bring to a boil, cover with a lid, and cook for 15 minutes over low heat until readiness.
4. Then add 1,8 lb | 800 g of canned red beans with its juice, tomato paste, salt, red chili flakes, black pepper and khmeli suneli, stir, bring to a boil and cook over low heat for 10 minutes.
5. Sprinkle the bean shechamady with the minced garlic and cilantro, stir, switch off the heat, remove the lid and puree the part of soup.
6. Serve the shechamady hot.
❗️Advices:
1. Using dry beans for cooking this wonderful soup, don’t forget to boil it until readiness before.
#beansoup #souprecipe
The Ultimate Stewed Red Kidney Beans | CaribbeanPot.com
Get my cookbook @ #beans #redbeans #vegan Learn how to make the Ultimate Stewed Red Kidney Beans with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com This classic Caribbean way of stewing beans, is a tasty vegetarian side dish or can be treated as a meat free bean soup.
You'll Need...
2 cup dried red kidney beans
8-9 cups water
4-6 cloves garlic
5 sprigs thyme
1 wiri wiri pepper
3/4 teaspoon salt
1 medium onion
1 1/2 tablespoon olive oil
1 heaping tablespoon golden brown sugar
1 tablespoon Caribbean Green Seasoning
1 cup diced carrots
2 cups diced pumpkin
1 stalk celery
2 scallions
1 tablespoon dehydrated Pimento peppers
2 tablespoon tomato puree paste
2 tablespoon Maple Syrup (pure)
1 medium tomato
2-3 tablespoon coconut cream
1 teaspoon black pepper divided
1 heaping tablespoon vegetable stock powder
1 teaspoon Worcestershire sauce
2 tablespoon chopped shado beni (culantro)
More printable Caribbean Recipes can be found at
EASY CHORIZO PASTA - One pot, under 30 minutes, and perfect for a quick and easy weeknight meal!
A quick and easy mid-week dinner, ready in less than 25 mins!
One Pot Creamy Tomato and Chorizo Rigatoni - an indulgent and super-tasty family meal. It's all finished with lovely chunks of mozzarella, baby spinach and plenty of parmesan.
Free printable recipe is available on our site:
Ingredients:
1 tsp olive oil
200 g (7oz) chorizo sliced
1 small onion peeled and finely chopped
pinch of salt and pepper
1 red bell pepper de-seeded and sliced
1 yellow bell pepper de-seeded and sliced
3 cloves garlic peeled and minced
250 g (8.8oz) dried rigatoni pasta
480 ml (2 cups) chicken or vegetable stock
400 g (14 oz) tin of finely chopped tomatoes
1 heaped tbsp tomato puree/paste
120 ml (½ cup) double (heavy) cream
75 g (2 ½ packed cups) baby spinach leaves
150 g (5.3 oz) mozzarella chopped/torn into small chunks
75 g (¾ cup) grated parmesan cheese
10 cherry/grape tomatoes sliced in half. I used a mixture of different colour tomatoes
To Serve:
pinch of black pepper
2 tbsp chopped fresh parsley
2 tbsp grated parmesan cheese
Instructions:
1. Heat the oil in a large frying pan (skillet) on a medium heat.
2. Add the chorizo and cook for 1-2 minutes on each side until lightly browned and crisp. Remove from the pan with a slotted spoon, place in a bowl and cover.
3. Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened.
4. Add a pinch of salt and pepper, the red and yellow pepper slices and the garlic. Cook for a further 2 minutes.
5. Add in the rigatoni, then pour in the stock, tinned tomatoes and tomato puree. Stir together, pushing the rigatoni under the liquid. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.
6. After 10 minutes, carefully remove the lid and give everything a stir. Add the cream, spinach, mozzarella and parmesan. Stir together, then arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through, the spinach wilted and the cheese melted.
7. Remove the lid and arrange the chopped tomatoes on top, then sprinkle with black pepper, chopped parsley and grated parmesan.
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away (especially the flavour of the chorizo), but you can make it ahead and it will still taste good.
Make the whole thing ahead (except adding the fresh tomatoes and parsley at the end), then cool, cover and refrigerate for up to two days.
Reheat in a pan, on the hob, over a medium heat, stirring often. You'll probably need to add a few splashes of water or stock to loosen up the sauce.
Note: As the dish cools, the pasta will continue to absorb liquid, so the pasta will be a little softer upon reheating.
Can I freeze it?
Yes, leftover portions can be placed in freezer-proof containers and frozen. Defrost overnight in the refrigerator, then reheat as per the 'make ahead' instructions above.
Ingredient swaps
Swap the pasta for your favourite pasta shape
Add extra vegetables (or swap existing ones) - mushrooms, green beans and broccoli make great additions.
Add the mushrooms in at the same time as the peppers
Add green beans and/or broccoli in about 10 minutes before the end of cooking.
Add chilli flakes, chilli sauce or sliced fresh chillies in for a spicy kick. Add them in when you add the bell peppers.
Add chicken if you like more meat. After frying and removing the chorizo from the pan, fry chicken pieces off in the leftover chorizo oil, before adding the onions and continuing on with the recipe.
How to scale up and scale down this recipe
You can double or halve the recipe, sticking to the same recipe ratios. The dish will take the same amount of time to cook if you're halving it.
If you're doubling the recipe, you'll need to use quite a deep pan to hold everything. It will probably take an extra minute or two to cook the pasta
#CookingShow #Recipe #pasta
Louisiana Style Red Beans And Rice With Sausage
How to make Louisiana Style Red Beans & Rice. Red beans and rice is a staple food in the South. We typically ate this recipe on Sundays after church or for the holidays. And the best compliment for a red beans and rice recipe is some good ole corn bread. Just thinking about this makes my mouth water. If you've never had this Louisiana Red Beans and Rice give this recipe a try. You will love it. Enjoy!
#redbeansandrice #cajunredbeansandrice #lousianaredbeansandrice
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Measurement Used:
6 to 7 cups Vegetable Broth (or Chicken Broth)
1 pound Red Beans (Soaked)
1 pound Andouille Sausage
1 1/2 cup Long Grain Rice
1 medium Onions chopped
1/4 cup Green Onions chopped
1 Red Peppers chopped
1 Green Peppers chopped
2 Celery Stalked chopped
1/4 cup Fresh Parsley chopped
8 Garlic cloves chopped
1 tablespoon Butter
1 teaspoon Salt
1/2 to 1 teaspoon Pepper
1 teaspoon Slap Ya Mama Seasoning
1/2 teaspoon Smoked Paprika
1 teaspoon Thyme
1 teaspoon Oregano
2 tablespoon Olive Oil
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
Spinelli - All Wings Everything
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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.