Yes this. Epizote and dried avocado leaves may be more traditional in Mexico but these ingredients are not exactly widely available in most US grocery stores. Bay leaves and cilantro, we've got.
I cooked this recipe, I was so excited to impress my girlfriend and I was intently watching as she tried the beans, she faked a smile.. I implored her to tell me what was wrong and all she could muster was “something’s off”. I was emotionally distraught, an absolute mess. I rewatched this video a dozen times, I searched the kitchen incessantly and lo and behold, a bean had fallen into the grates of the stove as I transferred them to the pot. 5,641 beans, the entire dish was ruined :(
I remember us kids being given the job of “limpiando los frijoles” at the table too. We had to take out the little stones and the broken beans. We would usually do this with 20 pounds of beans to last for the week. We mostly used pinto beans and would add bacon along with cumin, onion, garlic, and cilantro. We would make arroz in a slightly different way and at times we would have fideo. That is still comfort food for me. Gracias, Chef Raul, for keeping these traditions alive and current!
This made me so happy to read! I also had to help clean out the beans when I was younger, and it’s true that epazote makes black beans taste even better than they already do! My mom does that 🤗 I wonder what chefs think about cooking beans on a pressure cooker, as that’s the only way I’ve done it so far 😅😅😬 saves so much time and has worked out great for me! (I have a smart lid ninja foodi).
I don't usually mind when there's no recipe, but the whole point is cooking 101, cmon. Anyways, my quick notes: 2 cups black beans soak overnight 8 cups water to a boil add beans add: 1.5 onions 4 cloves garlic two avocado leaves 2 bay leaves 4 epazote leaves boil 60-90 minutes till tender remove aromatics saute half onion diced in veg oil add salt add beans, keep salting simmer 15-20 minutes can whole tomatoes to blender quarter tsp cumin two cloves garlic lil salt 14 oz chicken stock puree wash long grain rice (how much? who knows, let's say 2 cups) hot pan add oil add rice, stir till brown add tomato mixture, bring to simmer add corn, green peas, carrots, and a serrano on top, don't mix cover, leave it alone simmer 12-13 minutes check if it's cooked, if so turn off heat and let sit for a while to finish done
Or you can sprout the seed inside the avocado, 3 toothpicks in the bottom half, submerge bottom in a jar of water and it will sprout roots and leaves and can be planted into a larger pot. Depending on the climate where you live, you could transplant outside, and have a never ending supply of avocado leaves. 😊
I eat beans and rice on a corn tortilla everyday for breakfast. I never get tired of it because every batch is different. I will definitely try this method.
That’s how I am with my beans. Some days I have epazote and other days it’s cilantro. Sometimes I have neither so I use bay leaves. And when I refry them, sometimes I add bacon, sometimes I don’t. But for sure they are heaven every time.
Watching Saúl is like getting an abuelita’s entire cooking knowledge for free. The on point explanations on even simple things-what you do and *why* you do it that way- are just so helpful and interesting.
I've watched this 6xs to get the ingredients list. Epicurus, please post everything on this page. I ended up making 2 trips to the store. More Mexican dishes with this delightful host! Much appreciated.
At least your not hauling 40kg of tortillas every time you move to another country. Customs be like, wtf is this new drug smuggling technique. The I pull out the US diplomatic passport and be like, just sharing our mixing pot culture with the world and factory tortillas don't make the cut.
I made a vegetarian variation of this -subbing veggie stock for chicken stock - truly the best ever rice and beans of my life. Paired it with super fresh guac. I also didn't have enough pans, so I soaked the beans but finished them in a pressure cooker on h high pressure for 40 minutes. Delish
Canned whole tomatoes are a great choice because it's easier to remove most of the seeds before blending. Avoid canned _diced_ tomatoes at all costs. Canned diced tomatoes are usually treated with calcium chloride, which can give it a mealy texture even after blending and cooking. Canned whole beans tend to include calcium chloride as well and similarly do not break down when refrying. Between that and the acid they have to add to the can to preserve it (which makes it slightly sour), there really is no substitute for chef Montiel's approach.
Saul touched on every single point that my Mexican grandmothers and mom would have touched to make rice and beans amazing. With the exception perhaps to stab the serrano chile before adding it to release more flavor. I love that Saul has his own segment without the distraction of other people in the video. This is black and red gold (black and red rice).
I LOVE cooking videos and cooking is one of my biggest passions so I consume a lot of food content, but this is the first time I think I've smiled the whole way through a video - Saúl was so enjoyable to watch and motivational too!
This is hands down the best way to make rice and beans I've ever seen. Absolutely amazing, chef. I wrote down every itty bitty detail and I'm going to make this for my novia and madre for Valentine's Day. Muchas gracias, cocinero.
*MY RESULTS & DETAILS* for both rice and beans... Hope this helps, and it's absolutely worth cooking! Served with a salad of greens, tomato, avocado and lime juice, and scattered homemade cowboy candy over all (candied jalapenos). YUMMY *BEANS:* I made these with the seasonings I could get locally (no avocado or epazote leaves, and the cilantro looked poor), and otherwise ingredients as directed and they are delicious! I used a pressure cooker and they were ready in less than an hour without soaking... (1) onion and garlic as shown (2) 2 bay leaves (3) 1 tsp coriander (4) 1 tsp dried mexican oregano, crushed *RICE:* Since details are sadly lacking, I relied on 50 years of cooking experience 🙂 and it also turned out delicious! (Note that I've never met a rice that would cook in the short time he shows unless you start with a parboiled quick rice.) (1) 1.5 cups long-grain white rice (2) 3.5 cups puree prepared as shown (3) 1 tsp of coriander (4) 1 cup EACH of frozen corn and frozen peas (we like lots of vegs) (5) Most importantly, I let it cook covered for 40 minutes (definitely not 12-13 minutes as shown!), then turned off the heat and let sit covered and undisturbed for 15 minutes before fluffing with a fork and serving.
@@parisahmoghaddampour7038 I used one onion (halved) in the original cook and discarded it like he showed, also removed the bay leaves. Then, to start the second cook as he showed, I used another half onion (chopped) to sweat in some oil before adding the beans and 2 cups bean liquid. I kept the remaining bean liquid on hand in case it was too dry, but never needed it.
You can definitely cook a regular rice (i.e., not parboiled or instant) in the time-frame that he uses in the video. It's almost identical to a rice pilaf, which I cook every week or two with Jasmine or Basmati rice. After browning, the rice cooks in 10-15 minutes (that's for 4 cups of uncooked rice).
Thank you so much, Saúl, for this fantastic recipe! I've had it on my to-do list for a while, and I finally made it for lunch today (June 17, 2024). The flavors were incredible! I skipped the green peas, serrano and queso fresco since I didn't have them, but it was still absolutely delicious. I'll definitely be making this again and again!
I'm a white boy that loves his rice and beans. I know yours are absolutely awesome by just seeing the ingredients, experience, and love you put into cooking them. So very nice!
I watched a white lady on CZcams cook canned beans in like 5 minutes and was like "nahhh, let me find a mexican" - and this didn't disappoint. Love the information and detail and explanations. Like we're being bestowed with knowledge as well as the simple recipe.
Something he sort of started to mention, but I always found interesting: Mexican red rice is so common in Mexico that if you were to order "arroz" (the Spanish word for "rice") in a restaurant, you'd get red Mexican rice. You have to specify you want "arroz blanco" (lit. "white rice") if you wanted plain rice.
In India we call it "Beans&Rice" instead of "Rice&Beans". And we put the tomato puree in the beans rather than rice. Sometimes I wrap them in a Chapati to pretend im eating a Burritto. But my Mom tells me to stop acting weird.
I'm going to try this recipe, wanting da authentico black beans down to the queso cheese. Hopefully when I go shopping at Vons, they will have this cheese. Thank you for the video. Saul is very witty with his dry humor.
Saul is my favorite chef so far ❤ Here in Brazil, rice and beans is a unanimity, however we cook the rice in a more basic way, just with re-fried onion and garlic. Also we often cook the beans in the pressure cooker, it tooks ' bout 30, 40 minutes to cook Happy new year, hope that everyone here have a 2024 so amazing as Saul's recipes Love
Fantastic. Great teacher and the food looks great - love the suggestions on authentic aromatics to increase the flavor. Will definitely be trying this recipe!
I cook black beans and rice weekly for decades so of course when I saw "the best rice n beans", I had to take watch this video. Chef Saul I challenge you to try my black beans (never throw the dark water you soak the beans with away it's give the beans a nice rich color) and I didn't see the addition of any cumin in it and I cook mine faster in a pressure cooker. I guess there are best ways to cook anything and best dishes everywhere 😅
Oh honey cumin adds smokiness to the beans, he did not add it to the beans, just the rice so I don't think I'm "wrong". I use cumin in the rice and the beans and as a Brazilian been making it for decades. Like I said, everyone cooks differently worldwide and I think my way is better so does Chef Saul with his hahaha
As a Cuban, who likes her black bean potage caldoso, I had a bit of a que-que when the bean broth went bye bye. I got over it though, the beans look legit!
These videos would be much better if accompanied by actual recipes attached in the description. Even for these simple dishes, it is extremely hard to duplicate if you use the wrong rice, or you add too much liquid to the rice, or you don’t soak your beans long enough etc. just my opinion
Everyone is going to cook differently, sure. But this is difficult for newer cooks to follow along with. Saul "measured" 5642 black beans but then added it to specifically 8 cups of water. I have no clue how many cups or grams of beans that adds up to. A written recipe for us to use and eventually make our own would be incredibly useful.
Totally understandable, but they don't include the recipe in the description because they want people to be incentivized to view the recipes on their app, which IS linked in the description. Based on the phrasing (start your free trial...) access to the recipes isn't free
“For this recipe you need 5,642 pieces of black beans. No less, no more.” 😂😂😂
Its 5642
@Seriously... Janitor food seems much tastier than meth, the food of inbred trailer scum. Plus, janitors tend to have all their teeth, Seriously.
According to sublime is 5246
@@jhawar-jiI fixed it. Thank you!😊
@Seriously...It’s what your ancestors ate on thanksgiving day
This world needs more Saúl recipe instructions.
YUP
i would add: the world needs more Saúl´s. He is so nice and funy.
¡Exactamente!
Si!
I appreciate Chef Saúl for mentioning alternative ingredients and quick fixes (like for the tomato broth) 😊
Yes this. Epizote and dried avocado leaves may be more traditional in Mexico but these ingredients are not exactly widely available in most US grocery stores. Bay leaves and cilantro, we've got.
Love this Chef's attitude, so homey and honest.
yes!! my fav!
Love this chef’s recipes and his presentations!
And he's not trying too hard to be funny. Like many other chefs on CZcams...
Two things I appreciate about this video: 1. It's easy to veganize 2. He loves his mom ❤
yay for vegan food, beans and rice are staples for us!
I cooked this recipe, I was so excited to impress my girlfriend and I was intently watching as she tried the beans, she faked a smile.. I implored her to tell me what was wrong and all she could muster was “something’s off”. I was emotionally distraught, an absolute mess. I rewatched this video a dozen times, I searched the kitchen incessantly and lo and behold, a bean had fallen into the grates of the stove as I transferred them to the pot. 5,641 beans, the entire dish was ruined :(
What a disaster! 😱 Better luck next time. 😂😂😂
Could be the cilantro. I hate cilantro. So I do not buy it or use it. It has a strange flavor. Poison. Just a thought.
😂😂😂😂❤
@@villagecottage2418 Do you have the soap gene? That would explain why you think it's poison
Hilarious 😂😂😂😂😂 make sure next time its the EXACT AMOUNT... NO MORE NO LESS he did tell us 😂😂😂
I remember us kids being given the job of “limpiando los frijoles” at the table too. We had to take out the little stones and the broken beans. We would usually do this with 20 pounds of beans to last for the week. We mostly used pinto beans and would add bacon along with cumin, onion, garlic, and cilantro. We would make arroz in a slightly different way and at times we would have fideo. That is still comfort food for me. Gracias, Chef Raul, for keeping these traditions alive and current!
Same thing in Brazil!
This made me so happy to read! I also had to help clean out the beans when I was younger, and it’s true that epazote makes black beans taste even better than they already do! My mom does that 🤗 I wonder what chefs think about cooking beans on a pressure cooker, as that’s the only way I’ve done it so far 😅😅😬 saves so much time and has worked out great for me! (I have a smart lid ninja foodi).
@@isabellapaganella2220Yes 😊 Saudades!!!
@carolinasv525 Actually,that sounds like a great method for super creamy beans.
I 'll have to try it :) Never thought of that!
Same in Chile. We had little, speckled white and red beans. You had to close your eyes to feel gravel and stone chips.
I don't usually mind when there's no recipe, but the whole point is cooking 101, cmon.
Anyways, my quick notes:
2 cups black beans
soak overnight
8 cups water to a boil
add beans
add: 1.5 onions
4 cloves garlic
two avocado leaves
2 bay leaves
4 epazote leaves
boil 60-90 minutes till tender
remove aromatics
saute half onion diced in veg oil
add salt
add beans, keep salting
simmer 15-20 minutes
can whole tomatoes to blender
quarter tsp cumin
two cloves garlic
lil salt
14 oz chicken stock
puree
wash long grain rice (how much? who knows, let's say 2 cups)
hot pan add oil
add rice, stir till brown
add tomato mixture, bring to simmer
add corn, green peas, carrots, and a serrano on top, don't mix
cover, leave it alone
simmer 12-13 minutes
check if it's cooked, if so turn off heat and let sit for a while to finish
done
Yeah, the beans are measured even though we only use some of them, and the stock is measured, even though we don't know how much rice 🤷♀️
@@FlavourFoolpisses me off since there are so many comments saying omg can’t wait to make this. Yeah go nuts, see if you can figure it out
@@FlavourFool he used all the beans though…
@@insubordinateandchurlish Haha
@@chettajohnson5261 Oh did he, I thought he just used some.
I had to move to Mexico to learn that avocado leaf trick in the beans, and Saul's out here giving it away for free. The humanity of it all! 😆
@@Snerts Check your local mexican grocery store. You should be able to get all your dried leaves and chiles there for maximum mexi-food.
@@SnertsMexican grocery/meat market
Or you can sprout the seed inside the avocado, 3 toothpicks in the bottom half, submerge bottom in a jar of water and it will sprout roots and leaves and can be planted into a larger pot. Depending on the climate where you live, you could transplant outside, and have a never ending supply of avocado leaves. 😊
😅
bless your ignorant heart lol.
I eat beans and rice on a corn tortilla everyday for breakfast. I never get tired of it because every batch is different. I will definitely try this method.
That’s how I am with my beans. Some days I have epazote and other days it’s cilantro. Sometimes I have neither so I use bay leaves. And when I refry them, sometimes I add bacon, sometimes I don’t. But for sure they are heaven every time.
Healthy and delicious!
Do you always use black beans
Watching Saúl is like getting an abuelita’s entire cooking knowledge for free. The on point explanations on even simple things-what you do and *why* you do it that way- are just so helpful and interesting.
U think I can use the same ingredients for pinto, or do I need to change some stuff
@@azmanhussain I’m afraid I don’t know. Better call Saúl. Lol
I've watched this 6xs to get the ingredients list. Epicurus, please post everything on this page. I ended up making 2 trips to the store. More Mexican dishes with this delightful host! Much appreciated.
Its like they knew Ive been making Mexican rice wrong
same lol
And we all know that chef Saul would be more than willing to help us
I'm SO glad to see his version of rice and beans. I'm going to make this version.
Me too! Sounds much better than just seasoned, drained can of black beans in white rice 😅
I freaking love Saul. Would absolutely watch a whole half hour traditional cooking show with just Saul every week!
Agreed! He is a joy to watch and doesn't over complicate things like most chefs do.
At least your not hauling 40kg of tortillas every time you move to another country.
Customs be like, wtf is this new drug smuggling technique.
The I pull out the US diplomatic passport and be like, just sharing our mixing pot culture with the world and factory tortillas don't make the cut.
I have been living in Mexico for 9 years and it never ceases to amaze me how Mexicans can produce amazing, quality food with very basic ingredients!
Simple food is the best
This guy is great. I hope they put up more videos with this chef.
Me too
Chef Saul Montiel you have the perfect personality for making videos. That touch of humor is nice. It is so enjoyable watching you cook.
I judge a Mexican restaurant by its rice and salsa. Now I can make 5star rice myself! Thanks Chef!
CHEF NEEDS HIS OWN SHOW!!!
I made a vegetarian variation of this -subbing veggie stock for chicken stock - truly the best ever rice and beans of my life. Paired it with super fresh guac. I also didn't have enough pans, so I soaked the beans but finished them in a pressure cooker on h high pressure for 40 minutes. Delish
More recipes by Saul please. I could watch him all day.
Canned whole tomatoes are a great choice because it's easier to remove most of the seeds before blending. Avoid canned _diced_ tomatoes at all costs. Canned diced tomatoes are usually treated with calcium chloride, which can give it a mealy texture even after blending and cooking.
Canned whole beans tend to include calcium chloride as well and similarly do not break down when refrying. Between that and the acid they have to add to the can to preserve it (which makes it slightly sour), there really is no substitute for chef Montiel's approach.
Thanks for the info
I would watch Chef Saul exclusively. I love his videos on here! I'm already trying his recipes this week. MORE CHEF Saul!
Chef Saúl is a great teacher - with great sense of humour and useful tips for fixing the dish :) I'd like to try this!
Saul touched on every single point that my Mexican grandmothers and mom would have touched to make rice and beans amazing. With the exception perhaps to stab the serrano chile before adding it to release more flavor.
I love that Saul has his own segment without the distraction of other people in the video. This is black and red gold (black and red rice).
I LOVE cooking videos and cooking is one of my biggest passions so I consume a lot of food content, but this is the first time I think I've smiled the whole way through a video - Saúl was so enjoyable to watch and motivational too!
It's the smile on his face when he takes the lid off to check the rice for me 🤣🤣 same, my dude, same
This is hands down the best way to make rice and beans I've ever seen. Absolutely amazing, chef. I wrote down every itty bitty detail and I'm going to make this for my novia and madre for Valentine's Day. Muchas gracias, cocinero.
Omg these beans are fantastic! I made them today following your instructions and this is my new favorite recipe for making beans.
I can listen to Saul all day. So fun to learn how to cook with him.
*MY RESULTS & DETAILS* for both rice and beans... Hope this helps, and it's absolutely worth cooking! Served with a salad of greens, tomato, avocado and lime juice, and scattered homemade cowboy candy over all (candied jalapenos). YUMMY
*BEANS:* I made these with the seasonings I could get locally (no avocado or epazote leaves, and the cilantro looked poor), and otherwise ingredients as directed and they are delicious! I used a pressure cooker and they were ready in less than an hour without soaking...
(1) onion and garlic as shown
(2) 2 bay leaves
(3) 1 tsp coriander
(4) 1 tsp dried mexican oregano, crushed
*RICE:* Since details are sadly lacking, I relied on 50 years of cooking experience 🙂 and it also turned out delicious! (Note that I've never met a rice that would cook in the short time he shows unless you start with a parboiled quick rice.)
(1) 1.5 cups long-grain white rice
(2) 3.5 cups puree prepared as shown
(3) 1 tsp of coriander
(4) 1 cup EACH of frozen corn and frozen peas (we like lots of vegs)
(5) Most importantly, I let it cook covered for 40 minutes (definitely not 12-13 minutes as shown!), then turned off the heat and let sit covered and undisturbed for 15 minutes before fluffing with a fork and serving.
When you do the onions for the beens did you use the onion that had been boiling or new onion?
@@parisahmoghaddampour7038 I used one onion (halved) in the original cook and discarded it like he showed, also removed the bay leaves. Then, to start the second cook as he showed, I used another half onion (chopped) to sweat in some oil before adding the beans and 2 cups bean liquid. I kept the remaining bean liquid on hand in case it was too dry, but never needed it.
Thank you! Just did that 🥳
@@parisahmoghaddampour7038 You're absolutely welcome! Hope you love it as much as we did. 🙂
You can definitely cook a regular rice (i.e., not parboiled or instant) in the time-frame that he uses in the video. It's almost identical to a rice pilaf, which I cook every week or two with Jasmine or Basmati rice. After browning, the rice cooks in 10-15 minutes (that's for 4 cups of uncooked rice).
I would eat a ton of that without anything else, it looks awesome! Am definitely going to make it.
Thank you so much, Saúl, for this fantastic recipe! I've had it on my to-do list for a while, and I finally made it for lunch today (June 17, 2024).
The flavors were incredible! I skipped the green peas, serrano and queso fresco since I didn't have them, but it was still absolutely delicious.
I'll definitely be making this again and again!
I can listen to u all day... Gracias!
I'm a white boy that loves his rice and beans. I know yours are absolutely awesome by just seeing the ingredients, experience, and love you put into cooking them. So very nice!
I’m pregnant and now I NEED this in my life.
Lol same!
sorting beans is very nostalgic for me. I remember seeing my mom do it and sometimes helping her out
Oh look there's saul again, better watch.
Never disappoints.
6:10 that happy face is priceless😂
I enjoyed this, thank you for the lesson! I also watch a Greek chef, Akis, and they remind me of each other when they talk about their creations.
You are so cute❤❤! Great presentation!❤❤❤
Wow this looks amazing. Reminds me of Italian cooking. So much depth but also so simple.
More of this please. Havent seen this channel in a while but this guy is legit
I watched a white lady on CZcams cook canned beans in like 5 minutes and was like "nahhh, let me find a mexican" - and this didn't disappoint. Love the information and detail and explanations. Like we're being bestowed with knowledge as well as the simple recipe.
Chef Saul is fantastic! Please feature him again!!
Can we have more recipes by Saul? Por favor! ❤
This is the most important video Saul has ever done 😂. Black beans here I come!
"Mom, are you watching this? I just wanted to say i love you ve4ry much and i hope you are here" 🤣🤣🤣🤣🤣🤣
I LOVE Chef Saul. his videos are like a HUG every dang time.
Something he sort of started to mention, but I always found interesting: Mexican red rice is so common in Mexico that if you were to order "arroz" (the Spanish word for "rice") in a restaurant, you'd get red Mexican rice. You have to specify you want "arroz blanco" (lit. "white rice") if you wanted plain rice.
In India we call it "Beans&Rice" instead of "Rice&Beans".
And we put the tomato puree in the beans rather than rice.
Sometimes I wrap them in a Chapati to pretend im eating a Burritto. But my Mom tells me to stop acting weird.
Seems all ethnicities have their version, love it!
haha bro rajma chawal is a little bit different no? diff beans, more ghee, etc.?
In south eats tomato bhat.. nothing special
@@bandanadas9696 Rajma Chawal.
THANK YOU!!!! Will be doing it tomorrow. I need to soak my black beans now. Wonderful.
Great video, but could we get the written instructions?
Waiting for a savant to quickly count all the beans Saul used and check if there was exactly 5642 pieces of them
I like how Saúl is trying, and failing, to keep this serious enough. ❤
I'm going to try this recipe, wanting da authentico black beans down to the queso cheese. Hopefully when I go shopping at Vons, they will have this cheese. Thank you for the video. Saul is very witty with his dry humor.
This dude needs a tv show
Thanks you’re a joy to watch
Saul is a gem
Love it!!! Look forward to seeing more Mexican dishes Saul.
Saul is my favorite chef so far ❤
Here in Brazil, rice and beans is a unanimity, however we cook the rice in a more basic way, just with re-fried onion and garlic. Also we often cook the beans in the pressure cooker, it tooks ' bout 30, 40 minutes to cook
Happy new year, hope that everyone here have a 2024 so amazing as Saul's recipes
Love
The deadpan humor is very understated. Thanks for the recipes!
Fantastic. Great teacher and the food looks great - love the suggestions on authentic aromatics to increase the flavor. Will definitely be trying this recipe!
Awesome, so glad you posted this video. Going to try this recipe this week. Trying to eat beans daily for fiber. Muchas gracias!
My mom used to make this for me as a kid, had me digging through the beans to find the bad ones too 😂
Never made my own beans before, always used canned, this was a very new experience for me.
A Mexican Chef. A French pan. An American audience.
The internet is truly a marvel.
A Mexican recipe, cooked in French cookware, in an American video. America is truly great.
I love Saul’s videos! Please give us more!
Absolutely fantastic video. Best how to cooking vid I've seen in s very long time.
What a wonderful cooking lesson! This looks delicious…and I love this man’s food passion!
Currently making this 5,642 piece black bean and rice recipe for Sunday dinner. The house smells amazing.
For us vegans, I used veg broth and vegan Parmesan over top, which worked just fine. Thank you. Professor-E
This presentation was perfect. The sugar skull on your shirt was a bonus. 😊
Recipe:
- 5642 black beans 😂
- 8 cups water
- Onions
- Garlic
- Avocado or Basil leaves
- Salt
You forgot Epazote or cilantro
-Avocado or *bay* leaves. ;) FIFY
You can add a slice (chopped) of bacon to de beans when cooking and you will taste heaven.
I cook black beans and rice weekly for decades so of course when I saw "the best rice n beans", I had to take watch this video. Chef Saul I challenge you to try my black beans (never throw the dark water you soak the beans with away it's give the beans a nice rich color) and I didn't see the addition of any cumin in it and I cook mine faster in a pressure cooker. I guess there are best ways to cook anything and best dishes everywhere 😅
Oh honey cumin adds smokiness to the beans, he did not add it to the beans, just the rice so I don't think I'm "wrong". I use cumin in the rice and the beans and as a Brazilian been making it for decades. Like I said, everyone cooks differently worldwide and I think my way is better so does Chef Saul with his hahaha
He is a professional and did quality control.@@cbp7062
Ficou lindo! 😍 Devia estar saborosíssimo 👌🏻
Eu colocaria um pouquinho de farinha temperada junto com o feijão. Nossa... Ia ficar soberbo, ainda mais 😄
Chef Saul is my favorite!
What an amazing teacher. This was such an enlightening video!
If this dude had his own CZcams channel I’d watch👀
He does! Chef Saul Montiel. 😊
How about a link to the recipe? With quantities? Downloadable? Printable?
There's a link here for the Epicurious app. I downloaded it. The recipe is NOT THERE!
As a Cuban, who likes her black bean potage caldoso, I had a bit of a que-que when the bean broth went bye bye. I got over it though, the beans look legit!
I Love the way you teach simple and authentic. I will try your recipes! Gracias!
5,642 bans, no more, no less. I laughed out loud.
Oh my goodness. I must make this NOW. Preparing my grocery list as I watch . . . Thank you for this inspiration!
Exactly what I was looking for. Clear instructions. Thank you!
2 cups of rice ?
Love this video and now I finally know how to make authentic Mexican black beans! Yes!! And rice too!!!
Your recipe is exactly what I was looking for. Thank you!
This looks absolutely delicious!
Love how easy it is to turn into a vegan meal ! Thank you !
I’m not vegan.
@@applefarm6126 I AM vegan!
Totally agree great recipe I'm making the vegan version soon 😊
Omg this recipe and tutorial is amazing. I can’t wait to make thissssss!!!! The flavors and precision! 🔥
These videos would be much better if accompanied by actual recipes attached in the description. Even for these simple dishes, it is extremely hard to duplicate if you use the wrong rice, or you add too much liquid to the rice, or you don’t soak your beans long enough etc. just my opinion
Everyone is going to cook differently, sure. But this is difficult for newer cooks to follow along with. Saul "measured" 5642 black beans but then added it to specifically 8 cups of water. I have no clue how many cups or grams of beans that adds up to. A written recipe for us to use and eventually make our own would be incredibly useful.
Yeah, and a lot easier to reference while making the food yourself.
Totally understandable, but they don't include the recipe in the description because they want people to be incentivized to view the recipes on their app, which IS linked in the description. Based on the phrasing (start your free trial...) access to the recipes isn't free
He did said at the beginning he used two cups of beans.
5642 beans is a joke - he said two cups before that@@Tahumonn
This is the passion all restaurants making preparing food need to have
Excellent recipe bro! I wish to make more Mexican food!
Wow he is awesome. Anyone have the written recipe?
😋 Mmm Mmm Mmm ... Sir, you make it look so easy ... More Saul please 👏🏽👏🏽👏🏽👏🏽
This man's kitchen must be that happiest place
Chef Saul, I love your presentations! Highly informative and entertaining. Thank you.
I love Saúl! And let’s give a shoutout to Saúl’s mama!