'Weeknight' mole poblano with pork tenderloin and limey lima beans
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***RECIPE, FEEDS 2-3***
An approx. 1 lb (454g) pork tenderloin
4-5 garlic cloves, peeled and lightly crushed
1-2 large shallots, peeled and roughly chopped
2 canned chipotle peppers
1 teaspoon peanut butter or tahini
1 teaspoon (at most) cocoa powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon (at most) ground cloves
3/4 teaspoon flour
1 teaspoon tomato paste
1-2 tablespoons any fruit preserves
salt
pepper
oil
2 tablespoons butter
toasted sesame seeds (optional)
For the beans:
6 oz (170g) bag frozen lima beans
1-2 tablespoons toasted sesame oil
1 lime
fresh cilantro (optional)
salt
pepper
sugar
Trim silverskin off the pork and season with salt and pepper. Heat a non-stick or well-seasoned cast iron pan to medium, and put in a generous coating of oil. Lift the pork into the pan with tongs and keep moving it constantly as you sear all sides — imagine mopping up the oil with the meat. Once all sides have decent color, add in the butter, garlic and shallots, and reduce heat to medium-low. Cook the pork, flipping it frequently in the butter, until the interior temperature is 145ºF/63ºC — about 15 minutes total cooking time for a 1 lb tenderloin. Remove the meat and let it rest.
Stir the chipotles into the garlic and shallots and fry them for a minute. Do likewise with the following things, in order: the peanut butter, cocoa powder, remaining spices, flour and tomato paste. Deglaze with at least a cup of water and allow the sauce to simmer and reduce until it's quite thick. Turn the heat off, stir in the fruit preserves, and taste for seasoning. Either eat the sauce chunky, puree it, or push it through a sieve.
Transfer the sauce to a bowl and give the pan a quick rinse. Over medium, heat the sesame oil and stir in the frozen lima beans. When they're thawed and just starting to brown, turn off the heat, grate in the zest of the lime and squeeze in at least half the juice. Stir in salt, pepper and a pinch of sugar to taste. Stir in some fresh cilantro leaves at the last second.
Slice the pork against the grain, reheat the sauce in the microwave if necessary and spoon it generously over the meat (hot sauce will reheat the meat for you). Scatter sesame seeds over the sauce (optional) and serve with the lima beans.
Lima Beans Curry/Double beans curry #limabeans #kulambu #kottaikulambu
Lima Beans Curry/Double Beans Curry
Beans are packed with protein, fiber, and other nutrients, making them a superfood. Lima beans are an especially good source of iron. One cup of lima beans contains roughly one quarter of your daily recommended iron.
Ingredients:
Lima beans(150gms)
Onion
Tomato
Ginger & Garlic
Coriander powder
Garam masala
Bay leaf
Fennel
Cumin
Green chili
Red chili
Cashew
Salt
#shorts #ytshorts #youtubeshorts #shortsfeed #shortvideo #shortsvideo #kuzhamburecipes #kuzhambu #lunchideas #kulamburecipe #kulambuvarietiesintamil
#limabeans #limabean #limabeanrecipes #chawal #rajmachawal #beancurry #curry #curriesofindia #curryrecipe #instadaily #recipes #recipeoftheday #recipeoftheweek #yummy #gravy #bean #lima #cooking #reels #southindianrecipes #indianrecipes
Spinach & Lima beans soup| Spinach recipes |veg soup
Ingredients:
Spinach & lima beans equal amount
Dried red chilli
Bayleaf
Panchphoron(cumin, black cumin, fennel, fenugreek, white mustard) 5 whole spice mix
Water 3 cups
Pressure cook for 4-5 whistles
Good if you are using fresh ingredients
If you're using frozen ingredients, no need to defrost because anyways you are going to pressure cook it.
Go to my blog for more details.
BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
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00:43 Dice the vegetables
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#blackbeansoup #souprecipe #vegetarian
The Secret to Cooking Beans The Right Way So You're Not Farting All Day!
This has to be the number one reason people avoid beans. The dreaded bloat. The unpleasant and sometimes embarrassing fart. BUT, there are easy ways to make them more digestible, and less gassy, so you can load up on these amazing high plant based protein jewels and reap all their wonderful benefits. And we’re gonna learn about these hacks today along with the beans that produce the least amount of gas, and those which produce the most.
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I'm Melissa and I teach people how to easily transition to a plant-based diet with easy, step-by-step wellness strategies that work. I'm a certified holistic nutritionist, certified health coach, and a certified personal trainer. As a chronic illness overcomer, I now use what I've learned to empower others to live out their God-given purpose without sickness holding them back. On this channel, I share how to go plant-based, stay on the journey, cook delicious plant-based meals, plant-based nutrition information, and tips I've learned along the way–home for the plant-based newbie! Join me here, and let me help you make your plant-based dream come true!
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Vegan, vegan diet, weight loss, beans bloating, gas, lentils bloating, plant based, how to stop farting, beans flatulence
Greek Lima Bean Stew - Vegan
This delicious and nutritious gluten and fat free lima bean stew is quick and easy in your Instant Pot. The rosemary, oregano, fennel, artichoke hearts, with dashes of lemon and mint, give it an authentic Greek flavor. This stew freezes well and it’s wonderful to have around for a meal as quickly as you can defrost it. Terrific with a salad and crunchy bread.
This recipe was shared in Nan Simonsen's February 2022 Cooking Class for Lifestyle Medical. Find more healthy tips that empower you to heal at lifestylemedical.com.