Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos Recipe
EPISODE 621 - How to Make a White Bean Stew from Sevilla Spain | Potaje de Chícharos Recipe
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Tasty Ground Beef And Rice Casserole | Quick And Easy Weeknight Recipe | Ground Beef Casserole
Tasty Mexican Ground Beef And Rice Casserole One Pot Quick And Easy Weeknight Recipe! Scroll to the bottom for the full recipe!!
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Mexican Beef And Rice Casserole Recipe
oil
1 pound ground beef
1 onion diced
1/2 tsp garlic paste 3 garlic cloves minced
15 oz canned corn
15 oz canned black beans
1 packet taco seasoning
14 oz jar chunky salsa
1 1/2 cup chicken broth
1 cup minute rice
2 cups Mexican cheese
Preheat oven to 375F
Spray a 9x13 casserole dish with non-stick spray
Cook the onions and garlic. Brown the meat.
Combine all the above ingredients in the prepared casserole dish.
Cover with foil and bake for 20-25 minutes
Add the remaining cheese and bake uncovered for 5 minutes.
Pressure Cooker Beef Stew Recipe
Throw these ingredients in your pressure cooker and you have a beef stew that would normally take and hour or more to do on the stove and you don't have to stir or babysit the pot!
2 lbs stewing beef
1 tsp salt (more or less to taste)
1/2 tsp ground pepper
1/4 cup flour
2 tbsp olive oil
2 cup beef broth
3-4 medium potatoes cut into big chunks
3 medium carrots cut into big chunks
3 ribs celery cut into big chunks
Handful green beans cut in half
1 chopped onion (I omitted this, but it is good in this)
1 tsp thyme
1 tsp rosemary
1 tbsp worcestershire sauce (more or less to taste)
2-3 cloves garlic minced
2 tbsp tomato paste
Sprinkle salt and pepper over beef pieces.
Add flour to large bowl or ziplock bag and the seasoned beef
pieces. Shake until coated.
Remove the pieces from the bag and discard any unused flour in the bag. There should be enough flour sticking to the cubes to thicken up your stew.
Using the saute function on your cooker, heat the oil and brown the pieces of beef. Just a bit of colour will do, you also want the brown bits on the bottom of the pan.
Add the beef broth and tomato paste and stir.
Add the rest of the ingredients and stir.
Add lid and pressure cook on high for 30 minutes. I let mine sit for 10 minutes afterwards before releasing pressure.
If you are using a Cosori brand cooker, select the meat/ stew button and press on
If your stew is not thick enough for your taste, turn on the saute function on your cooker and heat until boiling, stir in a little cornstarch and water mixed together until thick enough (2 tbsp water mixed with 1 tbsp cornstarch, you may not use it all).
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Hen'omby sy Haricots Verts (Green Beans and Ground Beef) Recipe - Cuisine of Madagascar
[Traduction en francais ci-dessous]
Ingredients (Serves 4-6)
1 lb ground beef,
1 lb green beans,
1 T + t salt,
1/4 C oil,
1 large shallot or 1 small onion,
1 T grated fresh garlic,
1 t grated fresh ginger,
1 t curry powder,
1 t black pepper,
1 T soy sauce,
1 minced green onion (optional).
Boil green beans in water with 1 T salt added for approximately 15 minutes or until tender. Drain and set aside. In a frying pan over high heat, fry shallot or onion in oil until translucent, then add garlic and ginger and fry one minute more. Add beef and fry until cooked, breaking it into small pieces. Add curry, pepper and soy sauce and stir. Add cooked green beans and 1t salt; reduce heat to medium-high and fry 5-8 minutes, stirring often, until flavors are well-blended. Ideally the meat will be dark brown and a little crispy in places (well-fried). Add minced green onion if desired, stir, and serve alone as a side dish or over rice as a main dish.
Ingredients (4-6 couverts)
450g viande hachee,
450g haricots verts,
1 c.a.s. + c.a.c. sel,
60 ml huile,
1 grosse echallotte ou 1 petit oignon,
1 c.a.s. ail rape,
1 c.a.c. gingembre rape,
1 c.a.c. poudre de cari,
1 c.a.c. poivre moulu,
1 c.a.s. sauce soja,
1 oignon vert cissele (facultatif.
Faites bouillir les haricots verts dans l'eau avec 1 c.a.s. de sel pendant 15 minutes ou jusqu'a ce qu'ils soient bien tendres. Egouttez et mettez a cote. Dans une grande poele sur feu vif, faites frire l'echallotte ou l'oignon dans l'huile afin qu'il soit translucent, puis ajoutez l'ail et le gingembre; faites-les frire 1 minute de plus. Ajoutez la viande hachee et laissez frire pour qu'elle soit bien cuite. Ajoutez le cari, le poivre moulu et la sauce soja; melangez bien. Ajoutez les haricots verts et 1 c.a.c. de sel. Baissez un peu le feu et laissez frire 5-8 minutes de plus. Remuez de temps a temps. La viande doit avoir des petits morceaux un peu crousillantes. Ajoutez l'oignon vert si vous le desirez, melangez bien, et servez tel quel comme accompagnement ou avec du riz comme plat principal.
Pyrenean Lamb and Bean Stew - Ragout d'Agneau aux Haricots Tarbais, from GAVARNIE
Traditional lamb and local white been stew from the village of Gavarnie in the French Pyrenees. Cooked on location under the towering Cirque de Gavarnie.
This Ragout d'Agneau (lamb stew) uses the highly prized local Tarbais bean, the same bean used in the famous Cassoulet.
The use of duck fat in the stew is optional, but will gain you extra points for authenticity! Don't forget to wash it down with the local wines of Madiran and Jurançon.
I hope you are inspired to try this classic dish from the Pyrenees, cooked, as always, just like the locals!
BON APPETIT DE GAVARNIE!
I hope you are inspired to try this classic dish from Alicante, cooked, as always, just like the locals!
INGREDIENTS (for 2 people)
3 cloves (spice)
1 bouquet garni (thyme and bay)
1 litre water
salt and pepper
duck fat or olive oil
a 1cm strip of salt-cured pork belly
1/2 a tablespoon flour
a large oignon
300g tarbais beans (or any dried white bean)
2 plump tomates
2 carottes
6 to 8 cloves of garlic
500 g slices of neck or another stewing part of lamb.
a couple of sprigs of parsley
PROCEDURE
The day before, soak the beans in twice their volume of water and leave overnight. Drain. Boil them in fresh water, with half an onion and the cloves, for an hour
Brown the lamb pieces in the oil or fat. Remove.
Add the sliced onions and diced carrots, season and sweat gently.
When soft add the diced pork and continue to sweat.
Add the chopped garlic (5 cloves) and cook a few minutes longer.
Skin and finely chop the tomatoes (or simply grate them, discarding the skin.) Add to the pot and allow to reduce and thicken.
Return the lamb, stir around for a minute, then add the water and the bouquet of herbs.
Simmer for an hour then add the drained beans.
Make a smooth paste with the flour and a little water. Mix this in.
Cook for another 90 minutes. With just a minute to go, chop up the parsley and the remaining cloves of garlic and stir in.
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Red beans and rice | Southern U.S. style
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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.