food

Feijão, Feijão e Feijão

Frankie vai ensinar o básico para preparar feijão do zero enquanto faz receitas super saborosas. Também fazemos uma viagem ao supermercado para fazer compras de grãos secos. Não tenha medo de comer grãos demais. Lembre-se: eles são bons para o seu coração.

food

Feijão, Feijão e Feijão

Frankie vai ensinar o básico para preparar feijão do zero enquanto faz receitas super saborosas. Também fazemos uma viagem ao supermercado para fazer compras de grãos secos. Não tenha medo de comer grãos demais. Lembre-se: eles são bons para o seu coração.

Supplies

  • 1 pound pink beans
  • 5 slices bacon, chopped
  • 1 onion, minced
  • Salt and pepper
  • 3 cups beef broth
  • 3 cups water
  • 3/4 cup ketchup
  • 1 tablespoon Dijon mustard
  • 6 tablespoons molasses
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons smoked paprika
  • 2 tablespoons white vinegar
  • 20 ounces kielbasa, sliced

Passo a passo

  1. Place the beans in a large bowl and cover with cold water. Soak overnight. Drain and rinse beans.
  2. Preheat oven to 325 degrees.
  3. Add the bacon to the pan and cook until it begins to crisp. Stir in the onion and season with salt and pepper. Cook for 5 to 7 minutes.
  4. Add the beef broth and water, followed by the beans. Now add ketchup, mustard, brown sugar, molasses, smoked paprika and vinegar.
  5. Place the beans in the oven and cook for 4 1/2 hours.
  6. Remove the pot from the oven, stir in the kielbasa and return pot to the oven for an additional 30 minutes.

Supplies

Beans

  • 12 ounces dried pinto beans
  • 3 tablespoons vegetable oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • Salt and pepper
  • 1/4 to 1/2 cup water

Tostada

  • 4 cups refried beans
  • 4 corn tortillas
  • 1/2 head iceberg lettuce, shredded
  • 3 roma tomatoes, diced
  • 1 cup sour cream
  • 5 to 6 hot sauce packets
  • 1 cup shredded cheddar cheese

Passo a passo

Beans

  1. Add the beans to a large bowl and cover with cold water. Soak overnight.
  2. Drain and rinse the beans. Place them in a medium sized pot and cover with water. Cook for 1 1/2 hours. Drain.
  3. Heat a large skillet over medium heat. Add the vegetable oil and the onion, garlic and cumin. Cook for 5 minutes.
  4. Next add the beans and cook for 3 to 4 minutes more. Season with salt and pepper.
  5. Using the back of a fork or a potato masher, mash the beans adding water a couple tablespoons at a time while you mash.

Tostada

  1. Preheat the oven to 400 degrees.
  2. Place the tortillas directly on the oven rack and toast for 5 to 8 minutes. Remove from the oven and allow to cool slightly.
  3. Spread beans on the top of each tortilla and top with lettuce, tomato, sour cream, cheese and hot sauce.

Supplies

Beans

  • 1 1/2 cups dried cannellini beans
  • 5 cloves garlic, smashed
  • 1 bay leaf
  • 2 sprigs thyme

Dip

  • 1 baguette, sliced
  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, sliced
  • 1 to 2 packets red pepper flakes
  • Cooked cannellini beans
  • 2 sprigs fresh rosemary, leaves removed
  • 1 lemon, juiced and zested
  • 2 tablespoons minced parsley
  • Salt and pepper
  • 2 carrots, sliced
  • 4 celery stalks, sliced

Passo a passo

Beans

  1. Place the beans in a large bowl and cover with cold water. Soak overnight.
  2. Drain and rinse the beans and place them in a large pot with the garlic, bay leaf and thyme. Bring to a boil and then turn down to simmer for 1 hour, until very soft. Drain the beans.

Dip

  1. Preheat oven to 425 degrees.
  2. First make the crostini. Spread the bread on a baking sheet, drizzle with oil and sprinkle with salt and pepper.
  3. Place in the oven for 15 minutes.
  4. Heat a medium pot over medium heat and add 3 tablespoons of oil. Add garlic, salt, red pepper flakes and rosemary and cook until fragrant, 1 to 2 minutes.
  5. Stir in beans, zest and lemon juice and continue to cook. Mash beans with a potato masher or the back of a fork. (For a smoother dip you can puree the beans with an immersion blender.)
  6. Garnish with parsley. Spread some of the beans on the crostini and leave some to dip with carrots and celery.