Hearty Minestrone soup | Vegetarian recipe by crazy4veggie.com
Count me in in the soup lover club. Especially when I heard something like “Minestrone soup” ;), I am always starving for this amazingly yummy Italian soup. Packed with vegetables, beans and pasta, this soup is one pot meal. Serve with toasted bread or garlic cheese bread and a green salad is the perfect way to enjoy this Italian classic soup. This is soup has fix days in my calendar. Once in 2-3 week, this soup must be cooking in my kitchen. Doesn’t matter what season is going on, I can’t hold myself to make this soup. The really good thing about this soup is its dam healthy packed with lots of veggies, fibers, carb. What else do you need???? Have full bowl of minestrone soup and your tummy will not ask anything more. What I really like about this soup is you can make it with your own way. Add any vegetables, pasta, beans and enjoy it with your way. This is dam versatile recipe which you enjoy it anytime.
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SOUTHERN STYLE BEANS & RICE | PRESSURE COOKER | FLAVORFUL & HEARTY | PERFECT SIDE DISH TO FRIED FISH
Red Beans and Rice
, together and separately are both, staples in our home. It's a fairly simple dish, that can be versatile in many ways depending on how you dress it up. Sometimes I approach the situation coming from a latin cuisine standing point (beans and orange rice), whereas other times I may have a taste for a Southern flavor in cuisine.
Other times, I crave a really good, hearty chili, the one with all of the corresponding spices. Furthermore, I have fully transitioned to using a pressure cooker to cook my beans because its effortless, its quick, the nutrients are locked in and not to mention how convenient it is to add everything into one pot, set it and forget it! I have received several compliments on the flavor of these beans, its worth a try and I can almost guarantee you will fancy them too.
Ingredients:
1 Bag of Small Red beans, Pinto beans or Kidney beans
8 cups Water
2-3 tbsp Beef Bouillon
1-2 tbsp Oil/Butter (one of each)
¼ Yellow or White Onion
½ Large Bell Pepper, diced
2 Garlic Cloves, minced finely
2 Stalks Celery, diced
½ -1 lb Ham or Andouille sausage, chopped
1-2 tbsp Flour
Seasonings- pepper, cajun seasoning, Old Bay, creole seasoning, onion powder, garlic powder
(a gentle sprinkle of each should be sufficient - unmeasurable because its less than 1/4 tsp of seasoning for each one listed above), use sound judgment when seasoning your food, you can always add more in the end.
Instructions:
In a pressure cooker, mix rinsed beans, water and bouillon well, set cooking program to BEANS at 1 ½ hours on HIGH PRESSURE and let naturally release for 15-20 minutes. Remove all bean juice but reserve just enough to keep the beans covered. Save about 3-4 cups of bean juice for later use.
In a skillet, add 1 tbsp of butter as well as 1 tbsp of oil, allow to heat up, add in diced veggies sauté for 8 minutes on MED/HIGH, add seasonings at ¼ tsp of each listed above, after about 6 minutes in, add the chopped ham and mix well/incorporate well. Add flour after a couple of minutes and continue to sauté for a total of 10 minutes.
Carefully add one cup of bean juice at a time, mix well, until you’ve added about 2-3 cups, you want to deglaze the pan by removing the browned bits from the bottom as well. Transfer the mixture into the pressure cooker with beans and bring to a boil.
Cancel the program setting, remove beans from the heat and transfer to a serving bowl; serve with a scoop of jasmine rice, garnish with fresh chopped parsley and green onions (tomatoes are optional). Mmmm.
Enjoy, S.
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Rajma Recipe| राजमा मसाला | Rajma Masala| Rajma Curry| Kidney Beans Curry - Hearty Recipes
Welcome to Hearty Recipes
Rajma is an Indian vegetarian dish, made with red kidney beans and many Indian whole spices. It can be eaten with roti, rice etc.
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#RajmaRecipe #HeartyRecipes #RajmaMasala #RajmaChawal #KidneyBeansCurry #IndianFood #SpicyFood #Curry
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Hearty Recipes????????
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
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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.
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#TomatoBeefHeaven: Tasty and Hearty Stewed Red Kidney Beans Recipe ????????
????Full Recipe – ????????
????Baked Portobello Mushrooms with Sun-Dried Tomatoes –
In this video, I will show how to make flavourful, tender and soft beef stew with beans, carrots and potatoes. All good things here, perfectly hearty, rich gravy.
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Ingredients:
400g beef meat (~14oz)
160g canned chopped tomatoes or 2 tbsp tomato paste
1 large yellow onion
2 medium potatoes
1 medium carrot
4 cloves of garlic
120g cooked red beans (~4,2 oz)
850ml hot water (3 cups + ½ cup + 1 tbsp)/~30 oz)
70g frozen spinach (optional) (~2,5 oz)
2 pinches of black pepper
2 pinches of cumin
2 tbsp olive oil
1/2 tbsp of salt
Instructions:
1. All you need is one saucepan or deep skillett. Heat olive oil in a large saucepan over medium heat. Cut the meat into 4cm * 4cm squares and cook, covered, stirring occasionally, until browned and caramelised, about 10-15 minutes.
2. While the meat is cooking, chop the onion, carrot and garlic.
3. Add the carrots to the meat first, as it takes the longest to cook. Cook for 5 minutes. Then add the onion and cook until brown. Remember to stir all the ingredients to avoid burning.
6. Add the garlic and cook for 3 minutes, it is very important that the garlic does not burn. Stirring occasionally, until tender and browned.
7. Season with salt and pepper. Mix well.
8. Add canned peeled tomatoes. Peeled tomatoes can be replaced with 2 tablespoons of tomato paste, after stirring the paste in water. Mix well.
9. Then pour 850 ml of hot water. If you want more liquid in the stew add 1 liter of hot water.
10. Add potatoes at the end. Cut the potatoes into small cubes.
11. Add cumin: to develop the smell of cumin , you need to rub it a little between your fingers or in a mortar.
12. Add canned cooked red beans and spinach.
13. Cover and simmer for 15-20 minutes over low heat until the meat is tender and soft.
Serve immediately. Stir in parsley; season with salt and pepper, to taste.
Enjoy!
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В этом видео я покажу, как приготовить ароматное, нежное и мягкое мясное рагу из говядины с фасолью, морковью и картофелем. Здесь все хорошо, тушеное мясо в идеально густой подливке.
Ингредиенты:
400 гр говядины
160 гр консервированных нарезанных помидоров или 2 ст.л. томатной пасты
1 большая желтая луковица
2 средних картофеля
1 средняя морковь (120гр)
4 зубчика чеснока
120 гр вареной красной фасоли
850 мл горячей воды
70 гр замороженного шпината (по желанию)
2 щепотки черного перца
2 щепотки камина (Зира)
2 столовые ложки оливкового масла
1/2 столовой ложки соли
Инструкции:
1. Все, что вам нужно – одна глубокая кастрюля или сковорода. Нагрейте оливковое масло в большой кастрюле на среднем огне. Нарежьте мясо на квадраты размером 4 см * 4 см и готовьте под крышкой, периодически помешивая, пока не подрумянится и не «карамелизируется», примерно 10-15 минут.
2. Пока мясо готовится, нарежьте лук, морковь и чеснок.
3. Сначала добавьте к мясу морковь, так как она готовится дольше всех. Варить 5 минут. Затем добавить лук и обжаривать до коричневого цвета. Не забудьте перемешивать все ингредиенты, чтобы не пригорели.
6. Добавьте чеснок и обжаривайте 3 минуты Очень важно, чтобы чеснок не пригорел. Постоянно помешивайте.
7. Приправьте солью и перцем. Хорошо перемешайте.
8. Добавьте консервированные очищенные помидоры. Очищенные помидоры можно заменить 2 столовыми ложками томатной пасты, предварительно размешав пасту в воде. Хорошо перемешать.
9. Затем налейте 850 мл горячей воды. Если вы хотите, чтобы в рагу было больше жидкости, добавьте 1 литр горячей воды.
10. В конце добавьте картофель. Картофель нарезать небольшими кубиками.
11. Добавить кумин: чтобы развился запах камина (зиры), его нужно немного растереть между пальцами или в ступке.
12. Добавьте консервированные вареные красные бобы и шпинат.
13. Накройте крышкой и тушите 15-20 минут на слабом огне, пока мясо не станет мягким и нежным.
Непременно подавайте на стол. Можно посыпать свежей петрушкой или зеленым луком.
Приятного аппетита!
Hearty Beef & Bean Chili #souprecipe #chilirecipe #winterfoods #comfortfood #dinnerrecipe
This chili is easy to make and is perfect for a cold night!
Find the recipe on Crazy Blonde Life: