How To make Spicy Red Bean Soup
Jim Vorheis 1 t Cayenne pepper
1 t Freshly ground black pepper
2 Bay leaves, crumbled
1 t Ground cumin
1 lb Dry red kidney beans
3 qt Water
1 1/4 lb Lean smoked ham hock
1 tb Salt
1 1/2 c Chopped celery, cut into
-1/2-inch pieces 2 Cloves garlic, minced
1/2 ts Tabasco sauce (or to taste)
3 tb Minced fresh parsley
Place cayenne pepper, black pepper, bay leaves and cumin in center of 6-inch square of cheesecloth. Pull edges together, making a ball of the spices. Twist and tie with heavy thread. Rinse beans and put them in large kettle with spice ball, water, ham hock, salt, celery, onion and garlic. Heat to boiling, reduce heat and simmer covered for 3-4 hours or until beans are tender, stirring
occasionally. Just before serving, remove spice ball. Stir in Tabasco and parsley. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
How To make Spicy Red Bean Soup's Videos
Spicy 15 Bean Soup | Instant Pot Dump & Go Recipe! | SOS Free #vegan #wfpb
RECIPES ⭐⤵⤵⤵⤵⤵⤵⤵⤵⤵⤵
1- 20oz bag of 15 bean soup (soaked over night or 8hrs in cold water) (toss the seasoning packet)
8 cups vegetable broth
3 cloves garlic (minced)
1 large yellow onion (diced)
1/2 tbsp chili powder
1 tsp cumin
1 tap smoked paprika
1 tsp oregano
1/4-1/2 tsp cayenne pepper(depending on spice level)
1 bay leaf
1- 15 oz can petite diced tomatoes
1- 12 oz of frozen or fresh kale
Add all the ingredients into your instant pot.
Mix and place your lid on top, close and set to high pressure for 12 minutes. After the 12 minutes, allow to naturally release for 12 minutes. Then release the pressure, open and removed the bay leaf.
Freeze up to 3 months
Store in the fridge for 6 days
Enjoy!
????????????????????????????????????????????????????????????
Hey guys! Welcome back to my channel! If you're new here don't forget to subscribe.
If you enjoyed this video I'd love to hear from you in the comments below!
Forks Over Knives Support Group⤵⤵⤵
Follow me on social media!
Facebook⤵⤵⤵
Instagram⤵⤵⤵
Tiktok⤵⤵⤵
Thanks for your support!
Business inquiries Email- thisisroyalle@gmail.com
Easy Mexican Bean Soup
This easy Mexican bean soup is everything you need for a chilly night — it's cosy, comforting, and super quick to make. You can have a bowl of steaming, delicious black bean soup in your hands in just 30 minutes!
Full recipe at:
Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
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
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
A Pantry Recipe That´s Actually Good | Garlic Kidney Beans with Tomatoes
EPISODE 636 - How to Make Garlic Kidney Beans with Tomatoes | An Amazing Dish using Pantry Staples
FULL RECIPE HERE:
SPANISH KIDNEY BEANS I USED:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
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 :)