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This Recipe from Aaron Sanchez Is Your New Go-To Side Dish

we are celebrating hispanic heritage,month,and i don't know about you but i do love,experiencing and appreciating cultures,through food,and we are so lucky to have this,distinguished chef,to come here and cook with us today he,is passionate about preserving his,family's legacy,i've been reading all about it in his,book he wants to have the diversity in,the kitchen,honor his family please welcome the,author of where i come from,life lessons from a latino chef aaron,sanchez i i can't believe i'm,i'm kind of trippin man i have been,watching you,on tv for so long and i,love chefs versus city and i love your,book,well thank you so much drew and by the,way i'm a huge fan of yours,i'm so happy for all your success and,yeah it's hispanic heritage month it's,about,uh remembering and honoring all the,accomplishments that latinos and,hispanics have made,all over the world so what better way to,celebrate that than with food right,but let's start with this recipe what do,you think drew i'm very excited to learn,anything from you arone awesome you are,such a sweetheart um let's go ahead and,start with the pico de gallo now again,this is all about the freshness of the,tomatoes so we're going to add,everything into a bowl right so we have,some chopped tomato,no big deal okay so tomato,cilantro no particular order because,it's all going to go in there,we have half of the white onion that's,chopped okay,then we have some jalapeno now this is,to,to gusto right to your liking so if you,like a little spicier put more jalapeno,it's up to you,i like it a little bit you do great oh,yeah i like that super spicy,and a little bit and a little bit of,scallion,and then just to finish some lime juice,okay,and let this kind of sit do its thing,and then as that's going i want you to,have your pan,your pan nice and hot okay drew,and then put some salt in there a little,bit of pepper,no biggie yep it looks beautiful by the,way i can see it,oh well okay that's it so in this pan,i've rendered some bacon,and this is optional if you want to keep,it a hundred percent uh vegetarian you,can just omit the bacon,okay so i've reserved some of that bacon,grease,and then a little bit of olive oil okay,okay what we're going to go ahead and do,is throw in our harmony,that's been rinsed okay now this is a,canned product which is great,it's a perfect side dish for anything,like coming up for a holiday or,thanksgiving you can serve this on the,side and it's great,uh we get all excited when we're gonna,start with a little bit,exactly so put some onion in there as,well we're going to go ahead and put,the harmony uh-huh okay let it do its,thing,then we're going to add some garlic,okay now drew i have some garlic some,mexican oregano okay it's dried,and then you're going to put some fresh,oregano in there as well okay,so we're sauteing the hominy and then,now we're going to add that pico de,gallo,oh inside okay group right into the hot,you can see that,yeah and then we're gonna give it a,little saute,okay let all those flavors meld and come,together,and then i like to put a little pad of,butter right at the end,a little pad of butter okay,there you go and then guess what drew,we're gonna go to the plate,it's time to play okay,i don't even okay around you so,this pan was made for the incredible,hulk and the last time i checked,lou ferrigno was out to lunch so,um basically my homies don't worry just,use a spoon,i don't know oh well i guess darn it i,had a ladle,son of a yeah now you can um,sprinkle with some of that bacon if you,want just on top to give it a little bit,more of that,texture and that little salty and crispy,bits maybe a little bit more cilantro,um okay ready ready for a big shot here,we go,yeah baby you are the beauty shop,you are i can't believe i'm actually,getting to cook with you you have no,idea,how much i've appreciated you and how,much i've learned and,i know that you have a very important,foundation also,um that i want to mention yes it's,incredible,yeah thank you for mentioning it's the i,don't such a scholarship fund and when i,started cooking 25 years ago i thought,there was a huge disparity,between latinos and there are some of my,kids right there,they're just i couldn't be prouder of,them they have,come from very humble roots and they're,chasing their dreams to be chefs,so our kids uh go to culinary school,in new york city at the best culinary,school available they go through a,11-month program,and then they're they're they're,mentored and they're encouraged to do,internships with different chefs,that's one of the things i'm most proud,of right now so well i'm sure you use,your platform to keep us,informed of their journey and i can't,wait,to see anyone under your tutelage or,wing because,you have the best taste yes i said it,pun intended i'm trying this speaking of,taste,i love it good you're better oh isn't,that delicious oh my gosh,thank you so much and we're going to,talk about your foundation on our,website so go to the,drewberrym

Mexican Street Corn on the Griddle --Corn Esquites

Mexican Street Corn on the Griddle --Corn Esquites

hey guys welcome to flat top king today,it's all about mexican street corn,i hope you guys are ready because this,is going to be absolutely phenomenal,so this is the deal so,we've actually made mexican street corn,in the past,um we,actually don't you agree we actually,didn't like it we were like kylie all,this excitement all this,build up and this is what it tastes like,maybe it's the recipe i followed,well there's a local mexican restaurant,that just opened right around the corner,and we've eaten there twice the first,time we ordered our dish that came out,and they gave us the wrong side dish so,of course obviously they bring out the,right side dish but they said since you,got it going to eat it,and it was corn help me out oh we,e-s-q-u-i-t-e-s,you guys know i can't speak english much,less,words like that we'll put it up right,here corn,all right you got it,fell in love with it absolutely fell in,love with it matter of fact my whole,dish was done,the corn i just wanted more i wanted,more corn so for my birthday went down,there and we ordered what we wanted and,of course i ordered the corn you guys,see that video right here literally the,whole reason why we're here,is that right there,the corn side dish at this mexican,restaurant,is out of bounds,look at this corn look,it's not over seasoned it's in like this,rich corn,like it reminds me of,mexican meats italian like it's almost,like an italian or like a mexican,alfredo it's buttery it's garlic it's,creamy,it's not overpowered with lime or spices,or unnecessarily flavors,i'm gonna try to make it,so the whole point of this video,is,basically to try to replicate what they,serve me this might not be traditional,this might not be normal but i'm telling,you it is absolutely fantastic it's,luscious,it's rich it's decadent it's just corn,but it's so dang good so let me show you,the list of the greens i've got,cohitta cheese which to me in my palette,tastes like,a parmesan cheese okay it's got the,salty it's got the dryness it's got the,graininess that's just what it tastes,like to me the crema it's actually our,first time using it,i've already opened it i've tasted it to,give you an idea what's to do between,that and sour cream,a lot,i looked it up online just to make sure,i couldn't substitute sour cream and i'm,glad i did,sour cream definitely has a tang it's,definitely thicker,this to me is almost like an extreme,heavy cream it does not resemble sour,cream at the least in in my,point of view all right,we got some mayonnaise got some cilantro,some green onion some jalapenos some,green onion corn,got some bell pepper onion lamb,a little hot chipotle pepper taco,seasoning if we need it and garlic,i'm extremely pumped i have no idea how,we're gonna make it this will be one of,those things where i'm gonna have to,build build build build because i'm,trying to go after that specific,flavor profile all right so really,quickly this is kind of the rundown,we've got 32 ounces of corn,and i'm looking at a green onion a,jalapeno a quarter of a bell pepper and,a quarter of an onion right so all we're,going to do is just small,the corn is a bag of frozen corn that's,been thawing in the refrigerator,overnight uh that's correct we looked at,fresh corn which is what i really wanted,i was going to show you guys a trick how,to shuck it but the corn price was,absolutely,it was not it was not reasonable we,bought frozen,it's been actually thawed out because,when we hit the griddle i didn't want,frozen corn on the griddle okay so i'm,just doing like size pieces,everything will be uniform about the,size of the corn,all right girdle's on low it's been,preheating we're heating up,nothing fancy we're just gonna start,sauteing the vegetables,throwing that corn,one of the keys to a good street corn,which i researched online was the char,i didn't notice our corn had that much,char to it um,but to replicate that you want an even,cooking surface area right,you can imagine how much temperature,change we just experienced on the,griddle,so it probably went from i would just,assume,high 400s,to,probably,middle to low 300s right allow your flat,top to build up that temperature,don't move it a lot,and allow some caramelization from the,sugar from the corn to build and that's,going to help you with the flavor,profile,as much as i love cilantro,i don't want to overpower with cilantro,so we're gonna start off with just a,little bit right,the corajito cheese you could um break,it apart if you want to i think we're,saying that wrong,surprise surprise i think it's kotia,cortea maybe what i'll say cohita,yeah i'm sorry i i can't pronounce this,stuff but you get the idea you saw the,package and i'm not even pushing hard,you see how much easier it is to come,out,it's just that finely grated it's got a,huge salt uh flavor profile to it,so we're gonna use that just like,parmesan cheese let's see,tell me what you think it crumbles,that's why i think it works well with,the mayonnaise the crema a little bit of,l

How to make MEXICAN RICE | TRADITIONAL Mexican/SPANISH rice RECIPE

How to make MEXICAN RICE | TRADITIONAL Mexican/SPANISH rice RECIPE

hi,everyone and welcome to my kitchen my,name is rosana,and today i'm sharing with you my,mexican,rice recipe that's right,i grew up enjoying this rise throughout,my life because it's part of my culture,part of my heritage,part of my childhood and still part of,my life so i'm very excited,to share with you all my tips and tricks,let's get started,in a blender combine a quarter of a,small white onion,in one roma tomato,pour in one and a half cups of chicken,stock,next add one tablespoon of tomato paste,and one garlic clove the tomato paste,will contribute a more,concentrated tomato flavor,for color deep aromas in flavor we're,adding half a teaspoon of ground anato,or as we call it in spanish achiote,a quarter teaspoon of ground turmeric,and an eighth of a teaspoon of ground,cumin cover,and blend well,we are looking for a smooth consistency,once done set aside,as part of the prep cut one serrano,pepper in half,but stop when you reach three quarters,of the way so the pepper stays together,now for the rice i'm using one cup of,long grain rice,make sure you rinse it to get rid of any,surface starch,and drain it to get rid of any excess,water,place a medium-sized non-stick skillet,or pan,over medium heat and pour in the oil,then,allow it to get hot i'm using olive oil,but you can also use,corn oil to test if the oil is hot,add a couple of grains of rice and if it,sizzles,it's ready,add in the rest of the rice and saute,while stirring continuously,in a gentle motion until golden brown,and lightly,toasted,you will notice the rice will start to,release a very pleasant,toasted fragrance and just keep stirring,this process takes between five to six,minutes,okay here is the color i was waiting for,as you can tell the colors evenly,distributed,this is why it's very important to stir,constantly,at this point turn down the heat to the,lowest setting,and pour in the sauce being careful with,the steam,that's going to be released,make sure you add enough salt as it will,enhance and open up the flavors,in the sauce remember the sauce is where,the flavor comes from,so it has to be well seasoned,now add the serrano pepper and cover the,pot,keep the heat on low and let the rice,cook until tender,and the sauce has absorbed completely,it will take about 20 minutes,20 minutes have gone by let me show you,what the rice looks like it looks so,good but it's about to look,even better as you can tell it developed,a thin,tomato film right on top,with a spoon carefully fold in the rice,we want to mix it evenly without,breaking up the grains,cover again and allow it to rest off the,heat,for another 10 minutes,okay time to reveal this beauty,perfect all we have to do is fluff the,rice,and it's ready to serve,rice is better than restaurant style it,looks amazing and the flavors,are mouth-watering you can't really put,a price on this rice,it's worth every grain the spices and,tomato paste added make it one of a kind,and the serrano adds a light smoky,earthy flavor with a delicate touch of,heat,look at this color,and it smells so good you know what,i can't help but i wonder have you,clicked that like button yet,if you haven't already done so go ahead,and do it right now,also don't forget to subscribe and also,ring that notification bell alright,let's taste,this is the best mexican rice,ever i mean the texture is perfect the,color is wonderful,and the flavor oh my god the flavor,is amazing if you're looking for recipes,to pair this with i'm gonna leave,a whole bunch of them down in the,description area,i hope you enjoyed this recipe remember,you can follow me on facebook and,instagram,thank you so much for watching as always,and have a great rest of your day

Mexican Corn Skillet | Mexican Corn Side Dish

Mexican Corn Skillet | Mexican Corn Side Dish

welcome friends i'm rose oatley and,today we're going to be making a,delicious skillet mexican corn you can,use as a side dish a salad or even a dip,to start you're going gonna need some,corn on the top now i usually use about,four but today i'm gonna be using six,we're gonna cut all the kernels off now,i'm gonna be making mine on a cast iron,skillet but if you prefer you can also,grill or roast yours before removing the,kernels lay them with a flat bottom down,now make sure you grab yourself a,shallow bow instead of a cutting board,otherwise your kernels will go flying,everywhere i also recommend that you,stick with fresh corn freshest best it,tastes so much better and they're fairly,inexpensive i think i got these for like,six for a dollar,just like that i'm done this is how much,i got out of it,we're also going to be cutting and,dicing two bell peppers i usually like,to go with a red and a green i think it,makes the dish so much more colorful but,if you like you can just stick to one,color,next we're going to dice about 1 4 of a,red onion red onions typically have a,sweeter taste,we're also going to be chopping one bush,of cilantro giving it that nice mexican,flavor we all love or at least i do,moving on i want to get my skillet nice,and hot now the reason i like to use a,cast iron skillet is because i have a,better chance of it getting charred now,you don't have to use a cast iron if you,don't have it you can use a non-stick,pan which is perfectly fine okay so now,i'm adding four tablespoons of unsalted,butter we want to let this melt and then,add our corn give it a mix let your corn,sit unattended for a couple of minutes,just to give it enough time to char,which will give it a little bit of a,smoky flavor come back move the corn,around and then repeat as much as you,want it doesn't have to be too charred a,little bit can also go a long way i know,i've got a full skillet but i'm going to,try and scoot my corn over a little bit,to the side we're going to add about one,to two tablespoons of olive oil,then we're going to go in with all of,our peppers and onions we'll hold off on,the cilantro for just a bit i like to,saute these for just a couple minutes,and then mix everything together,you want to turn your heat down to low,now we're going to add a little bit of,salt and pepper and this is to your,taste,to make things more interesting we're,going to go in with one teaspoon of,cumin and half a teaspoon of oregano,now we're ready to add all of our,cilantro,before i forget we're also going to add,one teaspoon of minced garlic which is,equivalent to one clove of garlic,and here i have mexican cotija cheese,we're going to start with half a cup,if you can't find it locally you can,always try ricotta parmesan or romano,give it a mix to combine everything,together now i'm going to go ahead and,turn off my stove before i continue the,pan stays pretty hot,now we're going to be adding three,tablespoons of mayonnaise i know this,might seem a little weird to you guys,but you got to trust me on this this is,very similar to the elote corn in a cup,or esquite as some might know it,of course if you're not into it don't,hate just skip the mail,take half a lime and squeeze it all in,there this is going to give it such a,yummy flavor too all right let's go,ahead and get this all mixed in,now i like to evenly spread it out,flatten it out so i can add the rest of,my layers,for my first layer i'm going to be,drizzling some of the squeezable,margarine on top,i'm going to sprinkle some more cotija,cheese on top you want to just spread it,all around i think i'm going to leave,the bottom part open though and this is,just for,pick purposes,next i'm gonna be using mexican crema i,like to get the one that says table,cream versus the sour cream,it's similar to sour cream except it's,creamy and slightly tangy and as you can,see easily pourable if you can't find it,you could use either sour cream or even,plain yogurt with a little bit of lime,we are going to top it off with some,light fancy chili powder or if you,prefer you can use tajin whatever fits,your fancy all ingredients are posted in,my description below before serving,squeeze the other half of your lime,and oh my gosh i don't know about you,guys but it is making my mouth water i,cannot wait to have some i really hope,you enjoyed the recipe let me know what,you think in the comments below if you,haven't already subscribed please be,sure to do so below or hit my little,picture on the site also don't forget to,hit the little bell to get notified of,all my new videos and please be sure to,check out these links on the site share,with your friends thanks for watching,and your support

HOW TO MAKE TWO EASY MEXICAN SIDE DISHES: CALABACITAS AND CILANTRO LIME RICE OR EAT THEM TOGETHER!

HOW TO MAKE TWO EASY MEXICAN SIDE DISHES: CALABACITAS AND CILANTRO LIME RICE OR EAT THEM TOGETHER!

hey guys i'm here at aldi getting ready,for thanksgiving i have two super easy,side dishes i want to show you how to,make,and i love coming to aldi because they,have exceptionally fresh produce at,really low prices oh look at this they,have poblano peppers,fabulous i'm gonna put those in my,calabacita side dish i'm gonna make,cilantro we need 47 cents solo,i'm gonna get two i need zucchini and,yellow squash which they have both it,looks,really fresh and good oh look at those,artisan lettuce i'm just buying a bunch,of stuff i also don't really need but,look how pretty those are,and it's such a low price these are like,six dollars at other grocery stores,around here,89 cents for three gotta love that,and they have these beautiful tomatoes,on the vine,aren't those lovely white onions,and i think that's all for,my fresh produce let's go get some,spices,here's another example of some of all,these exclusive brands,this stone mill spices 95 cents this,would be like,at least five dollars in other grocery,stores i'm gonna grab the cumin,and some oregano leaves okay i'm gonna,grab this,jasmine rice for my cilantro lime rice,that i'm gonna make,i love all these specially selected,brands they always have these exclusive,brands that are,really great prices exceptional quality,okay what do i want mexican style,all right and that is it i always shop,aldi first,because i can make that first grocery,stop count i got everything i needed,and i'm done and i didn't spend a,fortune hey guys i'm back at home,and i'm getting ready to show you how to,make two super easy side dishes that you,are going to love,for thanksgiving with all of the,beautiful,produce that we just bought at aldi all,right the first thing i'm going to show,you how to make,is a cilantro lime rice that is super,delicious really fresh flavorful,kind of brightens up the whole,thanksgiving meal and,we're going to start by steaming the,specially selected,jasmine rice that we just picked up at,aldi in the rice cooker,i'm going to show you my method which,requires zero,measuring cups of any kind you can make,this rice,a couple hours in advance and just leave,it in the rice cooker to keep warm,while you're preparing the rest of the,meal i fill it about,a third of the way full the next thing,you want to do is rinse the rice,you want to do this like two or three,times,until the water is running for the most,part pretty clear,so the next thing you want to do is fill,it up with water again,and just until the water reaches this,first little line,on your finger when you put your finger,just right sitting on top of the rice,while it's cooking we can start on,our second side dish which is,calabasitas,a very traditional mexican side dish,that is sauteed squash,poblano peppers tomatoes and we're going,to cover it with a blanket of cheese,because you know,thanksgiving the first thing i'm going,to cut up is my,onion because that takes a little bit,longer to cook,next we'll do three cloves of garlic,next,is our poblano pepper just,cut away all the seeds and the stem,when you're chopping up all these,vegetables you kind of want to make them,all the same size as much as possible,except the garlic of course so they cook,evenly,okay two tomatoes and that should be it,for our veggies oh wait i have to wash,my cilantro,the next step is to start sauteing,i have my simply nature avocado oil that,i just got at,aldi so i'm going to use about,four tablespoons start off by sauteing,the onions,and then we're gonna season that with,some salt and pepper,so the onions are just starting to get,brown,and that means that we can add,next will be our poblano peppers and,we'll just give it another little season,again,next in goes the garlic and the squash,i love shopping at aldi because they,have the freshest produce at the lowest,prices,and they work with the farmers and,growers in our area,to deliver fresh produce to their stores,every day that means i can make this,super affordable thanksgiving side dish,and it's going to taste amazing all,right,now i'm going to add the tomatoes i'm,gonna season again with a little bit,more salt and pepper,and i'm gonna add the dried oregano a,couple teaspoons,and we're gonna do about a teaspoon of,cumin,not that much give that a stir,so the last part is to add our cheese on,top,and cover it with a lid and you just,want to put the lid on top,until it melts but honestly if you're,doing this for thanksgiving and you want,to make it a little bit of ahead of time,you can let it sit with the lid on off,the heat,for at least like 30 40 minutes when,you're ready to serve you can either,serve it out of the dish you cooked it,in,or transfer it to a serving platter,top it with some fresh cilantro and,you're good to go,so the next thing we're going to do is,finish up our cilantro,lime rice the rice has been cooked and,it's,just keeping warm in my rice cooker and,then just to finish it all you need to,do,is mince one bunch of cilantro,zest two limes so now we're just going,to t

How to Make Mexican Street Corn Salad

How to Make Mexican Street Corn Salad

Today on The Stay At Home Chef,I am showing you how to make Mexican Street Corn Salad: also know as Elote.,To start you will need 6 ears of shucked corn.,We are going to cook ours on the grill so you will want to wrap each cob in some aluminum foil.,These will take about 15 minutes to cook on the grill,,so you will want to rotate them about every 5 minutes.,If you do not want to cook outside on the grill,you can also roast them in a 400-degree oven for about 15 minutes,,or you can cut all the kernels off the ear and roast them in a skillet on the stove top.,Now how long cook your corn really does depend on how well you like it cooked.,I just like a lite char.,Now once they are cool enough to handle you'll want to take a sharp knife and cut all the kernels from the cob.,And like i mentioned earlier you could just cut these kernels off to begin with,and skip the grill and toast these on the stove.,Transfer this all to a mixing bowl and we are probably going to make a little mess here,as we lose some kernels along the way.,Actually, we didn't do too bad of a job.,Next, we are going to add in all the delicious yummy flavors of Mexican street corn,,starting with 1/4 cup of mayonnaise, and scrape that in there.,Then we are also going to use a 1/4 cup of Mexican crema,,or you can use just sour cream if you do not have Mexican crema.,Add in 1/2 teaspoon of chili powder,,1/4 teaspoon of salt,,and stir this all together.,You also want to sprinkle in about a 1/4 cup of Cotija cheese or you can use queso fresco.,We'll stir that in and reserve the other 1/4 cup for later.,Now I just want to make mine pretty for pictures and everything,so I am going to transfer mine to a serving dish but you totally don't have to do that.,You can just do that in the bowl that you mixed it in and finish it off there.,Then you want to finish it off with a little bit of freshly chopped cilantro and that queso fresco.,And last but not least if you want to add a little bit of spice,just basically dot it with little bits of Mexican hot sauce.,And then you my friends are ready to eat.,Thanks for watching.,You can find the full written recipe in the video description.,Be sure to subscribe, like, and follow, and check out the rest of my videos,,where you can find hundreds of restaurant quality recipes,you can easily make at home.,See ya later.

Calabacitas -- A Classic New Mexican Recipe!!

Calabacitas -- A Classic New Mexican Recipe!!

hey Chilly heads,welcome back to red or green today we,are going to make callosities calabasa,is the Spanish word for squash and this,is one of my favorite side dishes so,let's get to it dice some onion zucchini,and yellow squash and set aside in a,bowl clean and prepare an ear of corn,and remove the kernels using a bowl to,keep them all together I like to use a,bowl so that it catches all the kernels,and they don't spread all over the place,now heat a medium-sized saute pan on,medium to high heat add oil then add mix,to the pan and stir occasionally for 20,minutes after 10 minutes add garlic and,pepper and salt continue cooking until,softened serve with enchiladas beans,tamales or in a burrito as a meal it is,mainly a side dish but can be easily,made into a main dish okay so here's the,final product I've served up my,economist eat this with some beans and,green chili chicken enchiladas I've,garnished them with some lettuce and,tomato and it's important to remember,that you know even though Cadillac CTS,are a side dish typically served as a,side dish you can make it into a main,dish a lot of people add ground beef or,ground turkey ground chicken cheese,chopped green chili and make it sort of,like a casserole I personally prefer,them just like this without green chili,but I do have some chopped green chili,and I'm just gonna put a little bit on,the side so that I can add some flavor,in but when you add the green chili to,the saute it actually changes the flavor,and I really like to have the flavor of,the zucchini and corn just the natural,flavor of it but do it however you want,I did find on the Bueno website they,have a tamale,that's made with called about Seetha's,and green chili and I'm really excited,about that so I'm gonna I'm gonna put,the link down below so that you can all,check that out during Lent every year I,give up meat so I'm gonna try these,tamales during that time looking for,some more meat friendly options you can,also use these kind of aussie toast with,beans and cheese in a burrito so you can,use this in many different ways the way,I like it is a side dish and so I'm,gonna try get a little bit of everything,in here really good this is fantastic,you have to try this and definitely let,me know what you think,what variations does your family use for,COD by seasons to the end meat did add,cheese do they add green chili or do you,like it just as it is like I do,definitely subscribe down below we're,gonna have some great videos coming up,I'm really anxious to hear from you and,what you think about the videos see you,next time,you

BBQ SIDES 3 Ways

BBQ SIDES 3 Ways

what's up for me one of the best parts,about a summer barbecue is actually the,sides seeing as i've already gone pretty,deep on pasta and potato style salads,though today i thought it was time to,pay tribute to all of the other sides,that i enjoy eating with grilled and,smoked meats first up is classic,barbecued baked beans to get started,i'll need a heavy bottom pot in this,case i'm using my six and a half quart,dutch oven and once i've got that up to,medium heat on the stove i'll add in six,ounces or about 175 grams of small diced,bacon now i'm going to stir this up and,gently render the fat out of this bacon,for about 10 to 15 minutes stirring,every five minutes or so 10 to 15,minutes later when i check back this,bacon has taken on some nice color and,has released most of its fat that,rendered fat is really gonna allow me to,properly fry off my vegetable base,speaking of that in goes 150 grams about,one medium white onion that i've small,diced then 50 grams or roughly two small,diced jalapenos and 15 grams or five to,six cloves of minced garlic next i'll,jump in with a wooden spoon and stir,things until they're combined and i'll,make sure to scrape up any of the brown,bacony bits left on the bottom of the,pot once everything's stirred up i'll,fry it all together for about 10 minutes,or so or until the veggies are taking on,some nice color and are just about fully,softened like this next i'm going to,build my sauce for this dish for that in,goes 325 grams of ketchup 100 grams of,molasses 50 grams of brown sugar 30,grams of watch 30 grams of yellow,mustard grainy or dijon would be weird,30 grams of hot sauce 20 grams of cider,vinegar 7 grams of chili powder and 2,grams of black pepper i'll stir that all,to combine and then i'll add in two cans,of cannellini beans with their starchy,bean liquor that bean juice is going to,give the background of this sauce a,really nice velvety shine but it kind of,depends on the brand of beans that you,use cheaper cans tend to have juice,that's thinner and saltier these are,really nice grocery store brand,cannellini's and as you can see they're,cooked really well there's almost no,blowouts in here and the texture is,super creamy behind the two cans with,their juice i'm going to add in four,more cans but this time i gave the beans,a rinse if you're wondering hey bry why,didn't you cook your own beans well it,mostly comes down to the beans,themselves 99 of grocery store dried,beans are old and cook very unevenly,even if you know what you're doing for,most people i think it's best to just,use a trusted brand of canned beans that,have good texture and call it a day,behind the beans in goes 200 grams of,water i'll stir this up and see if i,need more i probably will yeah in goes,another 200 grams for 400 in total i,might need to adjust that later on too,because beans soak up a lot of liquid,now i'll give this a gentle stir to,combine and i'll mention that all beans,stirring from this point forward should,be gentle these are some nice firm,creamy beans and i want to keep them,that way now i'm going to bring this up,to a gentle simmer and then i'll load it,into a 350f oven to bake for about 90,minutes or so i'll come back at least,twice throughout this process to stir,these beans and make sure things are,looking good after 30 minutes of bake,time when i pull these out you can see,the top has gotten some nice,caramelization and reduction and that's,definitely what we want in a baked bean,for now i'll stir all that in to,incorporate those roasty flavors and,allow some of the new bean areas to,catch a roast i'll slide this back in,and cook it for another 40 to 60 minutes,depending on how fast yours thickens,after about 90 minutes and three stirs,when i check back you can see this pot,of beans is nicely reduced and the,liquid has thickened up into a sticky,creamy shiny sauce when i pull out the,pot you can see how unified everything,looks that's how i know it's done it's,no longer just white beans in barbecue,sauce now it's officially a pot of beans,and don't be afraid to add a few,splashes of water here or stock if,needed because these are going to,thicken up quite a bit as they cool i,personally prefer them to be on the,saucy side like this you guys this pot,of beans has everything you could want,it's smoky porky spicy sweet it's sour,and really savory the beans themselves,are firm but creamy and overall it's a,really sick thing to eat with smoked or,grilled meats throw a mustardy hot dog,next to this thing and i'm freaking set,i ate two bowls of these beans for lunch,beans,next up is a sweet tart crunchy and,fresh creamy slaw to get started i'll,need some fresh vegetables i've got one,head of cabbage here two large carrots a,small bowl of fennel five-ish garlic,cloves and a peeled small red onion,first i'll grab the cabbage and cut it,through the stem and into quarters and,then i'll grab my japanese mandolin now,with the stem and in my palm i'm gonna,run this cabbage on the mandolin

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