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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The SECRET to Making the BEST REFRIED BEANS at Home, Better than any AUTHENTIC MEXICAN RESTAURANT
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are taking it back to the basics, how to make the best refried beans now let me tell you the secret to have the best refried beans is to use lard or bacon fat! I n ow I know it’s not the healthiest but this this changes the flavor and just tastes so much better if you looking for a healthy alternative, use your choice of oil . ???? ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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✅ the longer you allow them to cook in the pan the thicker and drier the beans will get!
** cook over medium-low heat and always make sure the beans have water while cooking
Ingredients:
1 lb pinto beans or your choice
2 tbsp bacon fat or lard
1/2 onion
1 jalapeño
1 cup bean broth
Cheese (optional)
1 Servíng of love ????
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The BEST Mexican Pinto Bean Soup (Easy Stew Recipe)
This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
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???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
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Ingredients:
1 tbsp olive oil
1 medium onion diced
1 (14 oz) can fire-roasted tomatoes
3 garlic cloves minced
2 small (150 g) carrots peeled and diced
1 medium (135 g) potato peeled and diced
1 tsp oregano dried
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes to taste
2 bay leaves (optional)
2 cups vegetable broth
2 (14 oz) cans pinto beans drained and rinsed
Salt and pepper to taste
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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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Traditional Cowboy Beans
Beans just the way the old cook made going down the trail.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: #bestpintobeans #oldfashionbeans
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Used in this video:
Cowboy Apron
Hash Knife
Mesquite wood spatula
Rode wireless mic:
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Printable Recipe:
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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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British Baked Beans (Heinz Copycat Recipe)
✅ Full recipe:
British Baked Beans are just like store bought Heinz, and as close in flavor as you will find, but better because they’re homemade and haven’t been sitting in a can. Similar to American-style, but meat-free and without the smoky flavor, just like mum used to serve. Navy, great northern (or haricot) beans are cooked in tomato sauce for a taste of a British classic.