QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Black Beans with Cilantro-Lime Brown Rice and Pickled Onions
***RECIPE, MAKES 10-12 PORTIONS***
For the beans:
1 lb dried black beans
1 onion
1 bell pepper
2 jalapeño peppers
2-3 tablespoons ground cumin
2-3 tablespoons dried oregano
1 tablespoon garlic powder
2 tablespoons rice wine vinegar
2 tablespoons sugar
salt
pepper
olive oil
water
lime wedges for garnish
For the brown rice:
1 lb dried brown rice
5 cups water
1.5 teaspoons salt
juice of two limes
cilantro to taste
olive oil
For the pickled onions:
1 red onion
1/2 cup rice wine vinegar
2 tablespoons sugar
The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak.
Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning.
The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged.
As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready.
When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken.
Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge.
NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic:
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Black Bean Hummus with Lime and Cilantro (spicy!)
A delicious recipe for black bean hummus
Ingredients:
1 1/2 cooked black beans (or a 15 ounce can black beans, drained and rinsed)
1 large clove of garlic, minced or put through a garlic press
1 tablespoons olive oil (optional)
2 tablespoons tahini
The juice of one lime
1 1/2 teaspoon cumin
1 1/2 teaspoon chili powder
1 to 2 tablespoons (packed) fresh cilantro
1/4 teaspoon cayenne (omit if you don't like hot)
1/4 teaspoon (or to your taste) black pepper
1/4 teaspoon (or to your taste) salt
The Instructions:
Combine the black beans, tahini, lime juice, olive oil, garlic cloves, cumin, cilantro, and chili powder (and cayenne, optional) into a food processor and blend until smooth.
If the dip is too dry or dense, add a bit of water....a couple of tablespoons at a time until you get the desired consistency.
Chill. Serve with my Pita Chip recipe or veggies. Delicious!
Some of My Favorite Things:
My Holiday Apron and Other Amazing Linens:
Michel Linens:
Juicing and Citrus Squeezer
OXO Hand Juicer -
(this is a different brand but actually better than mine. I'll be trading up soon!)
My Garlic Rocking Press
Joseph Joseph Garlic Press:
Accompanying Garlic Peeler:
My Favorite Tahini
Once Again Organic Tahini:
My Spatula/Scooper
Tovolo Brand:
My Big White Ceramic Bowls
#babyboomers
#plantbased
#hummus
How to make the best vegetarian chili of your life
Get the recipe for this incredible chili:
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
Souper cubes:
Dutch oven:
Cast iron skillet:
Knives: (get $5 off using code nisha)
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Vitamix blender:
Vitamix 64-ounce container:
Stainless steel frying pan:
Nonstick frying pan:
Large Cutting Board:
All Other Kitchen Equipment:
Film & Photography Equipment:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
Instant Pot Spicy Black Bean Soup | No Soaking Required
Black bean soup is easy enough to make on the stovetop, but it takes a fraction of the time using a pressure cooker and you don’t have to remember to soak the beans overnight!
There are a lot of ways to customize this soup as you can choose different peppers and toppings and add them in different proportions to arrive at your perfect mix. I’m a huge fan of all things spicy so I loved how the heat sneaks up on me with this soup.
NOTES:
• Broth: I use chicken broth for most of my soups, but you can use vegetable broth for this one if you want to keep it vegetarian.
• Peppers: I don’t usually fuss with removing the seeds from my peppers since they don’t bother me in the finished dish. I like any extra heat – I chose to remove them for the video, but you can choose to leave them in if you like.
• Toppings: So many choices out there that I couldn’t put them all in the video. One night I had some leftover grilled chicken to use up and another night I had a little bit of cabbage. Use whatever you like and have handy – you really can’t mess this one up!
#blackbeansoup #instantpot #beans #pressurecooking
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients
2 TB vegetable oil (any neutral cooking oil)
1 large onion, chopped
1 large red bell pepper, seeded and chopped
1 large jalapeño pepper, seeded and chopped
6 garlic cloves, minced
1 TB diced chipotles in adobo sauce, more or less to your liking
1 TB ground cumin
½ TB smoked paprika
½ TB dried oregano
1 tsp red pepper flakes
1 tsp salt
½ tsp black pepper
4 cups chicken broth (use vegetable broth if you are vegetarian)
1 lb dried black beans, sorted and rinsed but unsoaked
1-2 TB lime juice, more or less to your liking
Optional Toppings: crema, sour cream, jalapeños, cilantro, scallions, cheese, avocado, pico de gallo, lime juice, tortilla chips, cooked chicken, pork, beef, shrimp, etc. - anything you like!
Instructions:
1. Heat the Instant Pot on the highest sauté setting and add the oil when the display reads “HOT.” Add the onions and red bell pepper and cook until soft and the veggies start to brown on the edges.
2. Add jalapeños, garlic, chipotles, cumin, paprika, oregano, red pepper flakes, salt, and pepper. Stir for just a minute until fragrant.
3. Add ½ cup of broth to deglaze the bottom of the pot. Make sure to scrape up all of the stuck on browned bits from the bottom to avoid getting a “BURN” error later.
4. Add the remaining 3½ cups broth and the beans. Stir to evenly distribute ingredients in the pot.
5. Lock and seal the lid and cook on high pressure for 45 minutes followed by a natural pressure release.
6. Stir and taste the soup to determine how much lime juice you want to add. 1 large lime gives about 2 generous tablespoons. Adjust salt as needed.
7. Serve with optional toppings and ENJOY!
Rach's Rich and Flavorful Poblano-Black Bean Chili
Watch Rachael show you how to make her roasted poblano, black bean + hominy chili; it's super-easy to make, richly flavored and vegetarian!