My family's vegan soup: Pinto bean recipe | Pinto beans and vegetables
My family's vegan soup: Pinto bean recipe | Pinto beans and vegetables | How to make pinto bean and vegetable soup | How to cook pinto/cowboy beans in a pressure cooker | Pressure cooked pinto beans | Silent vegetarian cooking video
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❤️ The veggies were thoroughly washed before filming
❤️ Serving: 4-5 people
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Recipe:
1. Pinto beans: 500g / 17.6 oz. cooked in the pressure cooker, and I seasoned only half and put the other half in freezer for future use
2. Potato: 1 medium size, cut into cubes
3. Tomato: 1 & 1/2 medium size, chopped
4. Cilantro/coriander: As per your taste
5. Red onion: 1 medium size, julienned
6. Organic vegan mushroom stock cube (Kallo brand): 1/2
7. Himalayan crystal black salt: As per your taste
8. Water in the pressure cooker: 5 cups
9. Water in the pan to cook the potato & tomato: As required
10. Extra virgin coconut oil: 1.5 tbsp.
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Winter Ride by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
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HOW TO MAKE EASY VEGAN GHANAIAN BEANS STEW (RED RED) NO FISH
RECIPE:
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This Rice & Beans Recipe Is Like None You’ve Ever Tasted, Very Tasty & Easy To Make Try It! Rice
Ingredients:
2cups Black Eye Beans
Coconut Oil
1 Small Onion
3cups Jasmine Rice
Salt to taste
1 1/2 cups of water more if you want it softer
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100% Plant Based Healthy Beans and Rice Instant Meal!! Yumbini Cowboy BBQ with Fresh Fave Beans!
Food Scientist with over 40 years experience, Jan, developed Healthy, Vegan, Gluten Free and Budget Friendly new instant meals, Yumbini. It comes in three flavors, Cowboy BBQ, Curried Turmeric and Smoky Chipotle. They are delicious and generous portion too. Now Fava Beans are in season. Today Jan demonstrates recipe using fresh Fava Beans and BBQ Yumbini. They are good match.
Please see 'Introducing Yumbini'.
Why I started Yumbini.
Other recipe videos
Curried Turmeric with apricot
Smoky Chipotle with fresh cherries:
You can find more recipes at Yumbini.com.
Now you can order online from Yumbini.com
The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
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.