Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
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When you type the stew into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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*IN THIS VIDEO*
Dutch oven:
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*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
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My Favorite Knife:
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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
Alison Roman makes Brothy Beans | Home Movies with Alison Roman
Some personal news: Today, February 16th, 2021, marks the last time I am able to publicly talk about BEANS.
It’s been a good run. I’ve truly enjoyed talking about beans for the last several years, asking you to cook dried beans without soaking, and writing recipes for those beans you’ve cooked (presumably, without soaking). I’ve loved the extremely tepid take of “soak if you want and don’t soak if you don’t” and having so many strangers on the internet (mostly men!) tell me why I’m wrong. I will chase the high that can only be achieved from being benignly contrarian about the most boring topic known to man (beans) forevermore.
Signing off from the bean discourse for the last time, I can’t help but wonder: Will I ever feel again?
If you’d like to make a pot of beans and are looking for a recipe, know that this is more a method than a recipe. Also, please note that this is more MY method, MY recipe, and not THE ONLY method or THE ONLY recipe. There are a million fantastic ways to cook beans, this is simply one.
But what beans should I cook?
Listen, it takes cooking a lot of beans to find your bean. Finding your bean should not be taken any less seriously than finding “your person” or “your apartment” or “your karaoke song.” All are important milestones in your long and gorgeous life and sometimes those things take time, so be patient, try many beans, think about what makes a good bean to you. Is it firm and starchy? Is it fall-apart and creamy? Is it small with thin skin or large and sturdy enough to be eaten with a toothpick? My advice: Buy new and different beans. Cook them. Eat them. Cook with them. Listen to yourself, listen to your heart. Then and only then will you find your bean.
To start your bean adventure, Rancho Gordo ( is of course an excellent mail-order source.
No more beans:
Thank you for tuning in and I’ll see you next week for more HOME MOVIES.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Start
0:10 Home Movies with Alison Roman intro
0:20 Intro to Brothy Beans
1:10 To soak or not to soak
1:56 Prep ingredients
2:33 Begin cooking the vegetables
3:22 Add beans and water to the pot
4:25 Bean Myths
5:24 Reduce the heat to a low simmer
6:07 How to check on the beans
6:40 Prep the rest of the ingredients
7:29 Olive oil toast the bread
7:51 Wilt the greens in the olive oil
8:14 Add the beans and broth to the greens
8:30 Plate the dish
9:00 Taste the dish
#Beans #BeansRecipe #AlisonRomanHomeMovies
#AlisonRoman #AlisonRomanNothingFancy #AlisonRomanDiningIn
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VIDEO CREDITS:
Director: Daniel Hurwitz
Director of Photography: Charlie Gruet
Sound: Brian Cushin
Editor: Lee Manansala
Easy Rosemary Garlic White Bean Soup
This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor. FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
- 2 Tbsp olive oil
- 4 cloves garlic
- 3 15 oz. cans cannellini beans
- 2 cups vegetable (or chicken) broth
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- freshly cracked pepper to taste
INSTRUCTIONS
1. Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
2. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
3. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
4. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
5. Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!
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How to Make the Most Delicious White Bean Stew | Quick & Easy Recipe
EPISODE #511 - How to Make a Spanish White Bean Stew with Roasted Peppers
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A Simple & Delicious Soup to Warm your Soul | White Bean & Spinach Soup
EPISODE 679 - How to Make a Spanish White Bean & Spinach Soup | Sopa de Alubias Blancas con Espinacas Recipe
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Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)