The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
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- Опубликовано: 15 май 2024
- In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans-a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Развлечения
“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 RUclips...
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.
Two things I appreciate about this video: 1. It's easy to veganize 2. He loves his mom ❤
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 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.
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 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
Its like they knew Ive been making Mexican rice wrong
same lol
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!
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 judge a Mexican restaurant by its rice and salsa. Now I can make 5star rice myself! Thanks Chef!
Chef Saul Montiel you have the perfect personality for making videos. That touch of humor is nice. It is so enjoyable watching you cook.
This guy is great. I hope they put up more videos with this chef.
Me too
More recipes by Saul please. I could watch him all day.
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.
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
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 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.
CHEF NEEDS HIS OWN SHOW!!!
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.
I would watch Chef Saul exclusively. I love his videos on here! I'm already trying his recipes this week. MORE CHEF Saul!
I can listen to Saul all day. So fun to learn how to cook with him.
Chef Saúl is a great teacher - with great sense of humour and useful tips for fixing the dish :) I'd like to try this!
6:10 that happy face is priceless😂
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
Oh look there's saul again, better watch.
Never disappoints.
Can we have more recipes by Saul? Por favor! ❤
It's the smile on his face when he takes the lid off to check the rice for me 🤣🤣 same, my dude, same
More of this please. Havent seen this channel in a while but this guy is legit
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.
I can listen to u all day... Gracias!
Omg these beans are fantastic! I made them today following your instructions and this is my new favorite recipe for making beans.
🎉🇲🇽
Chef Saul is fantastic! Please feature him again!!
Chef Saul, I love your presentations! Highly informative and entertaining. Thank you.
I would eat a ton of that without anything else, it looks awesome! Am definitely going to make it.
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 Love the way you teach simple and authentic. I will try your recipes! Gracias!
I love Saul’s videos! Please give us more!
Your recipe is exactly what I was looking for. Thank you!
You sir are the real deal. Genius. Keep the videos coming.
Love this. The chef's dry humor and presentation is perfect 😂
The deadpan humor is very understated. Thanks for the recipes!
This was great, hopefully this chef makes many more videos. I was taught and entertained.
What a wonderful cooking lesson! This looks delicious…and I love this man’s food passion!
Saul is such a heart warming person❤️
THANK YOU!!!! Will be doing it tomorrow. I need to soak my black beans now. Wonderful.
Glad i found this. Thank you! The humor is a nice touch lol
I've been wanting this Mexican rice and beans for the longest time. Thank you. 💖💐
Omg this recipe and tutorial is amazing. I can’t wait to make thissssss!!!! The flavors and precision! 🔥
Oh my goodness. I must make this NOW. Preparing my grocery list as I watch . . . Thank you for this inspiration!
Love it!!! Look forward to seeing more Mexican dishes Saul.
I LOVE Chef Saul. his videos are like a HUG every dang time.
I loved
Your recipes please keep making more !🙏💕💕😊
I love me episodes with Chef Saul. The best hand down.
Exactly what I was looking for. Clear instructions. Thank you!
2 cups of rice ?
Absolutely fantastic video. Best how to cooking vid I've seen in s very long time.
thank you so much, such a great video! no matter how much you know about a cuisine, there is always more to learn
This presentation was perfect. The sugar skull on your shirt was a bonus. 😊
This is the most important video Saul has ever done 😂. Black beans here I come!
Terrific. Thank you!
I love Mexican cookery.
This chef is a gem! Talent and humour. Loved it😊
Chef Saul is my favorite!
100% will try this! Thanks chef Saul!
Awesome, so glad you posted this video. Going to try this recipe this week. Trying to eat beans daily for fiber. Muchas gracias!
Love this video and now I finally know how to make authentic Mexican black beans! Yes!! And rice too!!!
Wow! Thank you for sharing the amazing recipe!
This guy is great! I am totally going to make this and he was super fun to watch!
This is the best video …. EVER!!!! I love him!!!
Fabulous video. Great job Saul. I'll try it for sure.
😋 Mmm Mmm Mmm ... Sir, you make it look so easy ... More Saul please 👏🏽👏🏽👏🏽👏🏽
Love it! More recipes like this please!
Looks tasty, Chef. Will give this recipe a try. Thank you, and Happy New Year
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.
Thanks! I love beans and rice. Thank you for this video.
This looks amazing. I can't wait to try it!
Never made my own beans before, always used canned, this was a very new experience for me.
I lost count at 4872 beans and had to start over. Ugh. So how many grains of salt?
WOW- that looks amazing- Saul is too funny! Thanks for the great video!
When you cook you remind me of the foods I grew up eating when I was younger.
Looks SO delicious! Thanks for the instructions🔥😊
Thank you! This is amazing and helpful 🎉!
I just made this. It all turned out perfectly.
In a society of shortcuts, I appreciate you drawing out the flavors of the Black Beans. I guess I’m gonna have to make this ❤
I’m pregnant and now I NEED this in my life.
Lol same!
this looks amazing Chef Saúl!
Excellent teacher! Thank you
I love this guy. Reminds me of my uncle.
Saul is a gem
Thank you for the awesome tutorial, This guy is a Chef and a Comedian! 😂
Wasn't expecting any Mitch Hedburg type content in here, but BRAVO -- XLNT! -- and thanks.
ok now we need his salsa recipe ASAP!!😍
This was incredible thank you for sharing
This chef is a wonderful teacher
This is the passion all restaurants making preparing food need to have
Just made this. Incredible.
i love saúl - thank you for sharing :)