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3,509,301 Views • Aug 15, 2024 • Click to toggle off description
Views : 3,509,301
Genre: Howto & Style
License: Standard YouTube License
Uploaded At Aug 15, 2024 ^^
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Rating : 4.936 (3,499/216,676 LTDR)
98.41% of the users lieked the video!!
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User score: 97.61- Overwhelmingly Positive
RYD date created : 2024-11-24T16:54:05.749989Z
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1,854 Comments
Top Comments of this video!! :3
Hermano- you have one of the most low key, chill, yet gourmet recipes on this site. I dig that you make this all so approachable, and I love your vids!
1.9K |
Good technique. I do something similar. It's an old Irish recipe. The key is to use no more than 239 beans. If you use one more than that, it will be 240.
310 |
I love this.
I truly can’t recall any straightforward bean recipes other than baked beans or chili beans posted on any of the channels I’ve been on, so this is a nice change .
I grew up in a very poor household as a kid. There was lots of pasta, potatoes, rice, and beans in our diet because you can buy them in bulk much cheaper than anything else.
Having to sort out the little rocks or pebbles from the beans as they were spread out across the table top, prior to cooking, reflects back to me as a happy time in my life because I was standing there in the kitchen alongside my mom smiling down at me .
Just the thought of it makes me miss her tremendously .
188 |
"Why are you looking at me?" Because you're handsome 😊
3.3K |
I love that you call salt “ocean.” That makes my heart so happy
145 |
That fart sound effect was devious
1.9K |
How can you not love this guy and his magnetic personality? Sounds like the kind of person who would be a really great friend to just hang out with and drink a beer with on like a Friday night. I'd hang out with this dude, lol.
14 |
In El Salvador, way back when, they used to eat frijoles before called monos (monkeys), & somehow they were meant for the poorest in the fields.
Well, the first time I tried them, they had apparently been reheated for a few days so they were saucy & kinda gluey, but oh MY, I just loved them! I was visiting my Papi's mother (rural, no running water or electricity, only way to get there was by 4x4 or ox cart) & it was love @ 1st sight for the place for me. And the cherry on top was they had these tin cups & plates w/ beautiful simple designs on them that were easy to eat from, were just perfect finishing the whole thing.
I was never a big TV watcher to start, loved to read, & a radio was enough for me.
So these beans, my rural grandma would have them already reheated for 3 days before I'd arrive e/vacation, bc I was there no matter if it was a 1 wk break, or end of yr. Last day of school my bag was already packed the night before, & my Papi didn't have to say let's go, I was already in the car.
❤ I still make black bean soup, but I've never found those beans, & I still miss my Mamá Adela & her freshly made cuajada, toasted tortillas, & reheated black bean soup.❤
273 |
❤awesome! My favorite thing in the world! The bean, any kind! Thanks for sharing.
8 |
"I'm just gonna call it soap" 😂😂
888 |
My homie, I'd recommend 2 changes:
1- Diana Kennedy strongly suggests keeping your soaking liquid in your finished beans, I've found the beans will refry down the line better with their soaking liquid still in the mix. I also add:
2- salt that soaking liquid. Serious eats/kenji disproved the wives tale about splitting/ruining your beans by soaking with salt. It ends up helping your beans stay intact while cooking, less likely to split because the skins stay just a tad stronger than without the salt. Osmosis stuff. Havemt tried that one because honestly i never soak my beans, they just go straight in the pressure cooker with the unchopped onion+garlic 🤘
And with that said, these still look excellent as does the rest of your shieeeeez
Keep it beany my boy
9 |
The realest thing that’s come from this channel is when he sliced the garlic , “for what? Ima mince it anyway” lmaooooo
526 |
Make sure you're salting your bean soak water. It will replace some of the calcium ions in the skin with salt. This flavours them and also tenderizes the skins so they have a better texture and are less likely to bust when you're cooking them.
24 |
“Get in the bowl!” was Perfectly timed.
403 |
Is this man's voice, isn't it? He is also fun and can cook! I love listening to him!
6 |
Frijoles Negros ALWAYS hits. Immaculate.
518 |
Love the recipe, but in Brazil we make differently: soak the beans overnight too, but cook it on a pressure cooker, add bay leaves, sausage and bacon. Cook on pressure for 5 minutes, and in a separate pot, sweat some onion, garlic and whatever spices you'd like, then throw a portion of the beans and let it simmer. You can freeze the cooked beans and just season later. Then it's done, the recipe varies by region but essentialy is this
2 |
I’m Guatemalan and was adopted. My mom did everything she could to ensure I knew where I came from and even enrolled me in a Spanish-Immersion school until 8th grade, but I always wished I had an abuela to teach me how to cook. Thanks to you I’ve been able to strengthen my connection with my heritage through cooking ❤
139 |
My Grandma Boca would make hers in a pressure cooker and legit always had them available when we came over as kids. My favorite burrito to this day is refried beans, cheese, and beef 🤤. Also her red chili was on point! Ugh! I miss her
5 |
@Jose.elCook
3 months ago
1lbs beans
2Tbsp oil for sauteing
1/2 onion diced
2 cloves Garlic diced
1Tbsp paprika
1tsp Cumin
1tsp chili powder
1tsp salt
2qt chicken stock or water
1/2C cilantro
to refry
oil for sauteing
1/4 onion diced
1/2tsp paprika
1/2tsp chili powder
1/4 tsp Cumin
2C prepared beans mashed
soak beans on water overnight or boil method (2hrs)
saute onion until brown then add garlic, spices, and salt
add In strained, soaked beans and cover with 2qt chicken stock
cook 2 hours on low partially covered then add cilantro and more salt to taste and cook an additional 25-30minutes
once beans are cooked saute all ingredients for the refry as shown above until golden
add in prepared beans and mash until chunky in consistency.
garnish with cilantro and olive oil and eat with your family or me.
2.2K |