How to Make Beans and Greens Soup - Italian Minestra - White Bean Soup Recipe
Learn How to Make Beans and Greens Soup that is also known as Italian Minestra White Bean Soup. ➡️SUBSCRIBE:
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0:00 Introduction
0:49 Beans and Greens Ingredients
7:15 How to Make Beans and Greens Soup
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Minestrone Soup Recipe - Italian Vegetable and Pasta Soup
Learn how to make a Minestrone Soup Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Minestrone Soup Recipe!
Best Instant Pot Pinto Beans Recipe - NO SOAKING Method and Ready in 30 Minutes!
Here is an Instant Pot Pinto Beans Recipe including the NO SOAKING method that can be Ready in 30 minutes! ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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Toss Your Baked Beans Recipes and Try Santa Maria-Style Beans Instead
Santa Maria-Style Beans put your basic baked bean recipe to shame. This dish is typically served with - you guessed it - Santa Maria-style tri tip, but has enough star power to stand alone as a plant based main dish.
Get the printable recipe:
INGREDIENTS
For the beans:
1 pound uncooked Rancho Gordo Santa Maria Pinquito beans
1 onion halved
5 large garlic cloves, smashed
2 bay leaves
For the Sauce:
1 large Anaheim chile
1 pound smoked thick-cut bacon, diced
1 white onion minced (reserve some for garnish)
4 garlic cloves minced
1 teaspoon pure chile powder (such as Rancho Gordo New Mexican Red Chile Powder)
1 teaspoon ground cumin
1 teaspoon mustard powder
2 cups tomato puree
1 cup Mexican-style lager
½ cup brewed coffee
5 Rancho Meladuco Medjool dates, pitted and chopped
Kosher salt and pepper
Mexican crema for serving, optional
INSTRUCTIONS
Prepare the beans:
1) Rinse and sort the beans. If desired, soak the beans in cold water for 4 to 8 hours. Place the beans in a large pot and cover with fresh cold water by 3 inches.
2) Add the onion, garlic, and bay leaves and bring to a boil over high heat; let boil for 10 to 15 minutes. Lower the heat to a simmer and cook gently, uncovered, until the beans are tender, 45 minutes to 2 hours. Add hot water, as needed, to keep the beans covered.
Prepare the sauce:
1) While the beans are simmering, char the Anaheim chile over a burner on your stovetop or under the broiler until completely charred. Transfer to a resealable plastic bag (or, place in a bowl and cover with a plate) and let sit for 15 minutes.
2) Once cool enough to handle, use a paper towel to remove the skin. Finely chop the chile and discard the seeds and stem.
3) In a large saucepan or Dutch oven, cook the bacon over moderate heat, stirring occasionally, until it’s crispy and browned, 10 to 20 minutes. Using a slotted spoon, transfer one-quarter of the bacon to a paper towel-lined plate to drain. Reserve for garnishing. Pour out some of the bacon fat, if desired.
5) In the saucepan, add the minced onion and cook over moderate heat until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
6) Add the chile powder, cumin, and mustard powder and cook, stirring occasionally, until fragrant, about 1 minute. Stir in the tomato puree, beer, coffee, dates, and diced chile. Season with salt and pepper.
7) Bring the sauce to a boil, then reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and the dates are beginning to break down, 30 to 40 minutes.
Finish the beans:
1) Drain the beans, reserving 1 cup of the cooking liquid. Discard the onion, garlic, and bay leaves.
2) Return the beans to the pot. Stir in the sauce and the reserved cooking liquid and cook over low heat until heated through. Season with salt.
3) Transfer the beans to a serving bowl and garnish with the reserved bacon, white onion, and a spoonful of Mexican crema, if desired. Serve right away.
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The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos
EPISODE 543 - How to Make a Spanish Garbanzo Bean Stew | Potaje de Garbanzos de Baza Recipe
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