RED BEAN SOUP in 35 Minutes! Recipe by Always Yummy!
Try delicious and easy red bean soup. You can take canned beans or dry ones to cook it. If you prefer to use regular dry beans, then rinse it, soak in water for a night, rinse well and boil until readiness. This way it can be used for cooking such a soup.
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✅ Ingredients:
• canned red beans – 1,8 lb | 800 g
• onion – 7 oz | 200 g
• potato – 12 oz | 350 g
• garlic – 4 cloves
• butter – 1 oz | 30 g
• vegetable oil – 2 tbsp
• tomato paste – 2 tbsp
• fresh cilantro – ½ oz | 15 g
• water – 3,3 cup | 800 ml
• ground black pepper – ½ tsp
• curry– 1 tsp
• red chili flakes – 1 tsp
• salt – 2 tsp
✔︎ You will need:
• stockpot
• carving board
• potato masher
???? Preparation:
1. Dice the onion and potato finely, mince the garlic and chop up the cilantro.
2. Heat the vegetable oil in a stockpot, add the onion and butter, fry over low heat until readiness for about 6 minutes until translucent.
3. Add the potato and 3,3 cup | 800 ml of water, stir, bring to a boil, cover with a lid, and cook for 15 minutes over low heat until readiness.
4. Then add 1,8 lb | 800 g of canned red beans with its juice, tomato paste, salt, red chili flakes, black pepper and khmeli suneli, stir, bring to a boil and cook over low heat for 10 minutes.
5. Sprinkle the bean shechamady with the minced garlic and cilantro, stir, switch off the heat, remove the lid and puree the part of soup.
6. Serve the shechamady hot.
❗️Advices:
1. Using dry beans for cooking this wonderful soup, don’t forget to boil it until readiness before.
#beansoup #souprecipe
Instant Pot CHARRO BEANS | Easy Mexican Bean Soup
Let's make these easy instant pot charro beans also known as cowboy beans, frijoles charros and Mexican bean soup. They cook up in half the time using a pressure cooker like the instant pot for a quick dinner. I love to change up my Mexican dinners subing these for refried beans.
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Charro Beans Recipe
Ingredients:
2 cups dry pinto beans
½ yellow onion, super fine dice
6 slices of bacon, cut into small pieces
1 - 14 ounce can fire roasted diced tomatoes
5 cups of chicken broth
small handful cilantro
In blender:
1 cup chicken broth
2 Tbsp. diced green chiles, mild
1 jalapeno from a can of jalapeno in adobo sauce, seeds removed unless you like heat.
2 tsp. Of adobo sauce from can
1 tsp. Ancho chili powder
½ tsp. Ground cumin
2 tsp. Garlic powder
1 tsp. Salt
Directions:
Sort through the beans for any rocks and remove them. Give the beans a rinse and drain the water from the beans.
Place the bacon into the instant pot and set it to saute for about 9 or 10 minutes. Stir frequently. At around the 4 minute mark add the onion and continue sauteing for no more than 10 minutes. If there is an excessive amount of grease in the pot, you can remove some of it with a spoon.
Once the onion and bacon are done cooking. Turn the instant pot off while you prepare the sauce.
In a blender add all the blender ingredients. Blend until smooth. Pour this into the onion/bacon mixture. Pour more chicken broth into the blender to rinse out the spices left in the blender and pour it all into the instant pot.
Add the beans and the bay leaves, stir.
Place the lid on the instant pot and move the vent to seal. Pressure cook or use the bean/chile setting and cook for 21 minutes.
At the end of 21 minutes, release the pressure on the instant pot and remove the lid, stir and add the tomatoes and salt. Cover the pot again and pressure cook for an additional 20 minutes.
You can let the pot slowly release the pressure naturally which will probably take a good 30 minutes or help it along after about 20 minutes.
The beans are done and you can garnish them with chopped cilantro or parsley. These are great as a side dish for any Mexican dinner or a replacement for refried beans as a change of pace.
Enjoy!
Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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#frijolescharros
Chilli Bean Soup Recipe - How To Make Kidney Bean Soup - Monsoon Special - Rajshri Rewinds - Ruchi
As we say Old is Gold, Rajshri Food takes a rewind and brings its old popular classic recipes in a new way. Do stay tuned and give it a try!
Learn how to make Chilli Bean Soup at home with Chef Ruchi Bharani on Rajshri Food.
Chilli Bean Soup is a delicious Continental recipe which you can prepare for your loved ones during monsoon, they will love it for sure! This is a healthy soup recipe that will give you the necessary nutrients required in a day and will also keep you warm. Cooked using kidney beans, tomato, onion, corn flour, and carrots, this is an easy-to-make soup recipe.
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Ingredients -
For stock
500 gms tomatoes
150 gms carrots
3 ½ cups water
Chopp the vegs and cook it in the pressure cooker for 10 mins. churn the vegs and strain with a fine sieve.
For topping Ingredients - ½ tsp red chilli powder
1 tbsp cornflour
1 tbsp butter
1 tsp sugar
½ cup milk
½ cup boiled kidney beans
1 ½ spring onions with leaves
1 finely chopped
Salt and pepper to taste
Tabasco sauce to taste
Grated cheese to garnish
Method -
Heat butter, sauté capsicums for 1 min, add kidney beans and cook. Pour the stock and alow it to boil. When the stock comes to a boil add all the seasoning ingredients like salt, pepper, red chilli powder, sugar and boil for 8 to 10 mins. Mix cornflour in milk and add to the soup and boil for 2 mins, add spring onions and remove from flame. Pour the soup in a serving bowl and garnish with cheese, spring onion leaves and Tabasco sauce and serve hot.
Host: Ruchi Bharani
Camera: Kavaldeep Singh Jangwal, Pratik Gamare, Spandan Rout, Akshay Sawant
Editor: Ravi Varma
Producer: Neha Barjatya
Copyrights: Rajshri Entertainment Private Limited
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ठंडी में बनाये गरमा गरम मेक्सिकन चिल्ली बीन सूप - Mexican Chilly Beans Soup
ठंडी में बनाये गरमा गरम मेक्सिकन चिल्ली बीन सूप - Mexican Chilly Beans Soup
#Soup #Jainsoup #Mexicanchillybeanssoup
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Please see ingredients below.
1. 4 tbsp kidney beans -½ tsp salt and 1 cup water for boiling kidney beans
2. 4 tbsp sweet corn -(for boiling) 1.5 cup water,¼ tsp salt ,¼ tsp sugar ,1/8 tsp turmeric powder
3. 6 tomato – 2 cup water for boiling tomato
4. 1.5 tbsp butter
5. ½ tsp roated cumin seed powder
6. 1 chopped green chilli
7. 5-6 chopped basil leaves
8. ¼ cup finely chopped french beans
9. ¼ cup finelychopped cabbage
10. ½ cup finely chopped capsium
11. ½ tsp salt
12. Add boiled kidney beans
13. Add boiled sweet corn
14. ½ tsp Kashmiri red chilli powder
15. ½ tsp oregano
16. ¼ tsp blak pepper powder
17. ½ tsp coriander cumin seeds powder
18. Add tomato puree
19. Add 2 cup water
20. ¼ tsp dry ginger powder
21. ½ tsp salt
22. ¼ tsp sugar
23. 1 tbsp tomato sauce
24. 1 tbsp
25. Malai
26. 2 tbsp coriander leaves
27. Grated processed cheese
Thanks for watching my video.
Spicy Mexican Soup with Tortillas & Salsa | Gordon Ramsay
Gordon is making an incredible spicy and flavourful Mexican soup with home-made tortillas and pico de gallo. From Gordon's Ultimate Home Cooking. Subscribe for more cooking videos.
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QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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