This Ain't Your Mama's Bean Soup! Hearty 15 Bean Soup Recipe
Printable recipe below! A perfect one-pot meal anytime of the year- this is an easy 15 bean soup recipe that has all you need in the sack, or spice it up with our added ingredients.
Used in this video:
Hurst Hambeens:
Campchef propane stove
Enamelware
Rode wireless Go 2 mic:
Cowboy Hat: Chazhatz.com
ARIAT Clothing:
Kent’s Favorite Ariat products -
Save 10% off your first Ariat order:
For more suggested products seen in our videos click here:
======================
Printable Recipe:
======================
Check out our BEST SELLING cookbooks. Get your signed copy here:
Also available at bookstores nationwide, and Amazon amazon.com/shop/cowboykentrollins
---------------------------------
Connect with us!
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Jacques Pépin Makes Kale Soup | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
Pépin teaches us his recipe for a hearty kale soup with garbanzo beans, tomatoes, and more. I love soup and usually when I do soup, I do a bunch of it because I can freeze it and you know, re-heat it when I need it.
Subscribe to the American Masters channel for more clips:
Enjoy full episodes of your favorite American Masters films:
FOLLOW AMERICAN MASTERS:
Facebook:
Twitter: #AmericanMastersPBS
Instagram: #AmericanMastersPBS
FOLLOW PBS:
Facebook:
Twitter:
Instagram:
Shop:
___________________________________
Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.
Jacques Pépin's Hearty Kidney Bean Stew Recipe | Cooking at Home | KQED
As the weather turns colder, Jacques Pepin's kidney bean stew recipe will add some warmth to your table. Poblano pepper gives this stew a little kick. Jacques advises that, when it comes to cilantro, don't sleep on the stems! He likes to keep his leftover cilantro wrapped and frozen for easy dicing. Let us know if you try this recipe!
What you'll need:
2 tbsp olive oil, 1 can dark kidney beans, 1/3 cup lardon (diced pancetta), 2 cloves garlic, 1 poblano pepper, 1/2 cup diced tomato, salt, cilantro
Jacques Pépin Cooking At Home: Kidney Bean Stew with Poblano
Subscribe to watch a new Jacques Pépin video every week:
#jacquespepin #stew #recipes #kqed
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
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.
Quick Cassoulet Recipe - French Pork and Bean Casserole
Learn how to make a Quick Cassoulet Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Quick Cassoulet Recipe!
Cassoulet | French Meat and Bean Casserole
Cassoulet is a centuries-old meat and bean casserole from southern France. Cassoulet is intensely rich and comforting - a proper winter warmer, in fact. There are 3 main types of cassoulet - the one from Toulouse uses mutton, the Castelnaudary version features confit duck legs, Toulouse sausage and pork, and the Carcassonne one features poultry such as goose or partridge.
The written recipe for cassoulet is here:
CHAPTERS
00:00 Intro
00:29 3 types of cassoulet
2:39 Ingredients for cassoulet
3:48 Cook the beans
4:00 Cook the meats
4:40 Prep veggies
6:08 Assemble and cook the cassoulet
9:06 Taste test
#keefcooks #teamgastronaut
SUBSCRIBE TO KEEFCOOKS:
MY MERCHANDISE PAGE:
MY DONATIONS PAGE:
MY PATREON PAGE:
MY OTHER CHANNEL, PLANET KEEF:
KEEFCOOKS on FACEBOOK:
KEEFCOOKS on TWITTER:
KEEFCOOKS on INSTAGRAM:
KEEFCOOKS on PINTEREST: