Carla Makes Beans | From the Test Kitchen | Bon Appétit
HTML-код
- Опубликовано: 16 янв 2025
- Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow & Sons in Williamsburg, Brooklyn, Carla reached out to chef Patch Troffer to learn just what kind of magic he was conjuring. Armed with her new legume knowledge, Carla is eager to share.
Check out the recipe here: www.bonappetit...
Check out Carla's Instagram: / lallimusic
Want Bon Appétit shirts, hats and more? shop.bonappeti...
Still haven’t subscribed to Bon Appétit on RUclips? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/2n0gbmu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Carla Makes Beans | From the Test Kitchen | Bon Appétit
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Shoutout to the kitchen support staff that are always in the background busy as bees, making sure the kitchen is always ready! Key workers.
I think it'd be a really fun video to introduce all of them (if they're into that) at one point. Truly, shouts out!
@@TheIrishAlchemist205 100% and knowing BA media production staff and Emily as the Social Media browsing the comments, it would be a great video for the fans. Much like every other place of employment, there are a lot of gears in the machine.
i hope they feed her
STFU!!!!!!!!!!!
Shout-out to whoever had to reseason that cast-iron skillet after someone charred a citrus fruit on it.
I love how Carla is like the fun aunt in the kitchen. She’s like these are the rules, but you may or may not follow them.
Bon Appétit seems like one big family
So, a FUNT? Fun + Aunt = FUNT
She's like if Mabel Pines grew up and became a chef
@@awesomesauceusername I think FUNT is already used for something else
Being closer to her age, you have made me feel old..thanks
I could watch Carla show me how to wash the dishes for 20 minutes and still feel like I spent my time wisely.
Lots of people wash dishes in bizarre and terrible ways, this is actually a really good idea for a BA video
Keith Shelley seriously, why couldn’t she have been my chem and calculus teacher.
Same.
Do try getting a life ... watching someone else wash dishes will descend on your priority list almilost immediately.
She is so comforting, yet super at explaining!
We need a series: Gaby makes beans, Sohla makes beans, Rick makes beans ...
CricketsBay yes!!!! Such a good idea
that would be fascinating! :)
Yes please!!
Everybody beans!
FOR REALLLLL
Shout-out to the people who end up doing all the dirty dishes that get produced by the test kitchen, they're the real heroes here
The automatic dishwasher?
iWhisperASMR you shouldn’t put pots and pans and knives and such in a dishwasher. those are hand washed
Honestly working dish pit at the BA test kitchen would be a dream job to me lol
Right? Every time she brought out another pan all I could think about was how many dishes need to be washed.
@@iWhisperASMR not only are a lot of their tools not machine-washable, but they've said multiple times that they have hired dishwashers. Brad has even said that he started as a dishwasher.
I’m also hoarding fat but it’s not in the fridge.
The greatest response ever!😂😂😂
Same, same
You're cultivating mass.
@@TheTrout9000 accumulating
Omg me
“Salt, fat, and time.”
So basically I’m a walking bean machine.
You are a human bean (pun intended)
JannikThomas lol
Mr. Bean
put that on a tshirt and i'd buy it
As long as you're not a mean bean machine, you'll be okay.
Can't wait to make this and bring em to the movies to snack on.
Just make sure that you don't spill them!
WHO TF EATING BEANS IN HERE
can't wait to watch cars 2 in cinema
@Remi L oh hey that popcorn looks pretty go- OMG NO ITS BEANS WHATS HE DOING
excuse me?
Carla: "Do you like my spoon?"
*Chris has entered the chat*
I'm really beginning to think Carla is my favorite personality in the test kitchen. Full of knowledge and just enough cheese without being cringey. Absolutely knows how to explain things right into my thick skull and for that, I thank her.
"You need salt, fat, and time."
*Waits patiently for Carla to use the thyme*
13:33, “time, TIME”
I was waiting for that too
Same
SAMEEE
same
Beans. The quality content we needed on a Monday.
STFU
It's Tuesday here
”Everyone who hates black pepper just went to a makeup tutorial”
I didn't even know makeup tutorials on RUclips were a thing till she mentioned it.
Can't relate
@@saratakkoush6109 Hi! How are you? XD
@SluttyAnkles
Welcome back to my channellllll
Who are these people that hate black pepper?! Are they real?! Are they just fantasy?!
Roommate: hey what are you watching.
Me: beans.
I've been waiting to say this: Bean Appétit.
👏
Really really bad Tiff!!! But brilliant!!!!!🤣🤣🤣🤣🤣🤣❣️
“glug” is a highly technical kitchen measurement term
• frostedjosieos Adam Ragusea would agree 😁
@@74bish A glug or a quarter cup, whichever comes last ;)
Simply Ragusean
@@74bish le glug
it's really interesting to see what a "perfect pot of beans" mean to usa americans, because this is so completely opposite of what many latin americans beans typically look like!! in brazil it's a staple everyday food, so we cook them in a pressure cooker with no salt or anything, and only season it after they're fully cooked, and we also want our bean broth to look thick and almost sauce like! it's really cool observing how different cultures prefer distinct flavor profiles
tbh that sounds perfect to me. I like my bean soup to have a consistency not unlike a DQ blizzard.
This is not what it means to Americans lol this is bougey NYC weird hippy beans. If there ain't no huge HAMBONE in it and some cornbread I don't know what it is.
@@TIMExBANDIT It's almost like America is a giant place with a vast array of different cultures and traditions . If you're having trouble distinguishing objects that do not include a hambone and cornbread maybe you should consult an optometrist.
I was thinking that too. However, these beans look so good... really want to try them!
That's something I was about to say. I never thought the possibility of putting mint with beans. But I'd try her pot of beans.
my brain: u should do homework
carla: heres me talking about beans for 20 minutes
me: yes.
Carla is FABULOUS! I learned so much in these few minutes...she is very real, explains super clearly, hope to watch much more of her videos!
I just tried this recipe! Life changing! I used fresh parsley and dill as my herbs, and I wish I could replace my blood with this bean juice-it’s that good. This is perfect if you’re broke and need a good hardy soup to last you until payday. Thank you Carla and BA crew!
Carla: "Do you like my spoon? Could it be any bigger?"
*Chris has entered the chat *
"My spoon's too big!"
"I am a banana!"
I'd say this is clear evidence of an office affair
@@themeatpopsicle It's more incriminating than stumbling out of a closet in rumbled clothes.
Why did I read that in Chandler Bing's voice
@@alaras Carla makes Bean Lard Mulch (now with vitamin c!)
I really appreciate how they make each recipe so accessible. Another is that the freedom to make a recipe your own, and to be okay with so-called mistakes. Last night I made Andy's chicken soup and riffed on it with collard greens and added some other spices. So good!!
You are doing it right . A recipe is a suggestion that l made it this way and it tasted good to me. An example is Indian food made in the Bahamas is a fusion that tastes good.
MORE CARLA TEACHING US HOW TO COOK THE BASICS
When Carla said “Bean time U S A!” I really felt that
I made bean broth yesterday, didn't believe you, oh my its excellent, I love it. I Could not believe the flavour. In Northern Ontario Canada, a variety of beans is scare, so I used what I had which was Navy Beans, or Great Northern beans, still its the best, I am a believer.
Gram Joan
*opens youtube app*
“Carla Makes Beans”
Me: SIGN ME UP
STFU!!!!!!!!!!!
“...their flesh will break through their skin,” and this has been Bean Body Horror, by BA.
They need to make food body horror lol
Me: *Why is she making bread crumbs*
Carla: Because why not
Me: *Oh ok*
Carla I have watched this five times.
Every time the beans came out amazing. Amazing!
You are a true friend.
When she says, valley girl style: "Ok, fine... I will bind to you" ... Love her. So much fun.
Terry Parish oh my gosh thank you I was trying to figure out how to describe the way she talks!!!
"Carla makes beans."
Okay, well I guess I'm watching this. I dont think I care about beans, but I do care about Carla gracing us all with her presence.
Somehow BA has us watching even when we don't care about the subject.
Do I eat kale? No, but I watched Chris make a pesto of kale.
Do I eat candy bars? No, but I'm totally invested in Claire trying to replicate one.
I second that emotion.
Carla
Lalli
Music,
All you need for an entertaining B.A video
"everybody who hates black pepper just went to a makeup tutorial" had me absolutely dying
Carla's my fave. She always has something personable and witty to say.
The joy and passion with which Carla can cook beans is delightful and so sweet
I would really like to see the BA chefs talk about their career journey. I’m graduating this year and have been working as a prep cook for 5 months (started dishwashing). I have a full scholarship to go to college but I’ve basically always known I want to do something in the culinary world. Would be cool to see how they got where they are. (Please thumbs up so they can see lol)
"Salt
Fat
Time
And
A LID!"
My grandmother was an excellent cook.
She even was a cookie on a cattle ranch in the 1930's.
So, homemade bread, beans , fat back, and fried potatoes were her specialty.
She taught me how to make beans over 40 years ago. I have made them successful ever since.
The trick was salt, fat, time and a tight lid...
In the beginning, when my pot of beans would fail, grandma would remind me to put a lid on it. The failure was solely due to NO LID.
A lid shortened the cooking time and there was way less evaporation loss of precious tasty bean liquid.
If you lose too much water you have to add more causing the end product to be bland.
Just felt like if someone was having trouble getting their own pot to turn out, this information may be helpful.
Thank you for your excellent video. I really enjoy your personality and look forward to trying this new recipe.
with a lid, of course!
😁😁😁😁😁😁😁😁
Yep
Do you mind explaining more about your grandmas recipe? What fat did she usually use? How long does it take to cook (with a tight lid!)
@@zo1592
Thank you for asking. How sweet of you.
Here is
Maxine's Beans:
Red Beans
Water
Salt
Onion
Cured Bacon
Grandma used cured bacon because that's what poor folk could afford and find
(Not too many vegetarians around when food was scarce...
Mmmm pork)
Sometimes ham, ham hocks, but mostly bacon.
Rinse beans
Soaked beans overnight with some salt in the water.
Cook beans next day in same water
Diced yellow onions
Dice raw cured bacon
Add bacon and onion to beans salt and water
Put on lid
Bring to boil
Simmer/light boil
Cooks for about an hour/ish
Sometimes I think the age of the beans, weather and the mood of the water makes a difference in the length of time it takes to cook
(just kidding about the mood of the water, perhaps it is the mood of the pot)
Separate in cast iron skillet
Fry
sliced potatoes
diced onions
salt
Vegetable Oil
Pepper
Cook until crispy
Sometimes fried fat back.
(Fat back is kind of like bacon but is has pork skin still attached so one side of the fat back is very crisp and the rest is like bacon)
Always homemade white bread
And ALWAYS YUMMY!!!
Instant Time Travel!!!
My grandmother, at 86 years young, died in 2005.
She was my dearest heart.
I miss her very much.
This video and the line of conversation has made her reanimated in my heart.
Bitter sweet memories.
Sweet times remembered... Bitter, that she is not here anymore.
It is delightful that cooking can bring her memories back so vividly.
Thank you for the memory lane.
Beautiful!!!
Time traveling within my mind palace...
That looks like a great recipe. And I agree about the lid. I keep the lid on because otherwise you need to add makeup liquid. Maybe they left the lid off because of video reasons, I don't know.
FantasticalYouTubieNessUniverse thank you so much sounds lovely. It’s incredible how we connect food to memories especially of loved ones.
Carla saying "salt, fat..."
me in my head going "... acid, heat..".
Carla completing her sentence "... and time!"
Me in my head going "ah, right.. wrong show! 😅"
Hello fellow Sorted fan!
I thought you were talking about that Netflix show. It was really good.
@@karysmuh Yeah, I actually was! The book is great, as well!!
... But then she indeed added acid and heat! That's probs why this bean dish would be awesome
@@vickylikesthis of course! Salt. Lots of salt. More salt than you would think you need! :D
you laugh at “bean tea” but what do you think coffee is?
*mind blown* Whooooa! Never though of it that way!
A vanilla latte made with soymilk is a 3 bean soup.
So that bean tea in the video is coffee then? 😂
Annie Park bean coffee
@@ari8417 that's not what they said... They just said coffee could also be considered bean tea as it's beans steeped in hot water. Coffee = bean tea but bean tea does not = coffee.
I made beans last night using carla’s instructions and they were the BEST. BEANS. EVER!!! I didn’t have lemon to char so I put some onion in the broiler until the petals were crispy, then tossed them in. Threw in five or so big fat pieces of whole smashed garlic. Used fresh cilantro and thyme for my herbs. An inch of olive oil for the fat cap, enough salt to kill a man, and they are truly INCREDIBLE!!!!
I watched this video a few days ago. I'd never thought of putting fat in my beans while they were cooking. I made some beans today with chilli, paprika and cumin, and a few glugs of olive oil. Honestly the best beans I've ever had! Thanks Carla!
I want to find someone who's going to look at me the way Carla looks at her bowl of beans.
'Another trick I read is that when the skin like curls back like that, that that's how you know they're done. But I don't think that's true, but that is, um, cool.' best statement ever✨
"As gentle as you can afford to go"
Hmm *throw beans in pressure cooker*
Yeah ! 😭 They take too much time !
Yeah you don't have to soak them either
Fine, but don't expect anything better than mediocre results. I've cooked beans every conceivable way, including pressure cooker, and the only way to get consistently good beans every time is to cook them the way Carla describes. (Just don't cook them in the same liquid you soak them in!)
@@r.mcbride2837 why not use the soaking liquid?
@@r.mcbride2837 If you eat beans basically everyday - which is the case if you're latino, like me - it's impossible to not use a pressure cooker. In Brazil we soak beans and use a pressure cooker most times. After a while you'll get how to make it perfect even with a preassure cooker 'cause you have to
5:23 "Patch was like 'Oh you know when you have a charred lemon lying around, just throw that in.' I was like 'Guess what I _never_ have: A charred lemon lying around.'" Classic.
Carla is my favorite for this exact reason. I love her personality! She is so normal and relatable and not like a snooty professional chef at all.
1:17 "...Gigante bean, CORONA bean..." bruh little did carla even know LMAO
I said "NO" in my head. The PTSD has begun.
Knew I was gonna see this comment!!! lol
This is the comment I came here for. 🤣
"Fiiiine...I'll bind to you...whatever"
XD
That's what my wife said.
"okay, fine i will bind to you, whatever" sounds like the start of most of my relationships, *sigh*
That’s an interesting take on a pot of beans. I will have to try it. Down here, we use a smoked ham hock and an onion. Slow cook the beans and season near the end. Instead of breadcrumbs and sherry vinegar, we use a slice of cornbread and pepper vinegar sauce. Diced raw onion on top is good too for texture.
Absolutely! Streak o' lean or smoked neckbone works, too.
Is that like a hotsauce or a spicy vinegar?
tortilla wrap it’s a spicy vinegar. Google “Texas Pete pepper sauce” and you’ll see.
@@tortillawrap6955 It's small green peppers packed in a bottle of vinegar.
glide_arkansas same. Thicker broth too. No aioli either 🥴
making this recipe for the third time right now. this has changed everything for me. I love eating these beans, they make so much sense and i feel like i understand now how beans are supposed to taste. The one thing I change is that i cannot afford to put that much oil in my beans so i just pour maybe 1/3 of a cup on top, but it is delicious and perfect (and when i made it with more fat i just ended up "wasting" it bc it was floating on top of the container and i didn't eat all of it)
I love ❤️ Carla and her enjoying her beans.
She's the BEST!!!! I want more Carla!!!
She really spilled the beans with this one
🤣
Just heard a drum set fall down a flight of stairs.
Dad, I told you to stop commenting on videos!
In Brazil we have a culture of eating beans everyday, and we do not prepare it like this at all. It is amazingly different in every aspect. But of course I would eat that one too.
How do you prepare beans in Brazil?
@@neosori6236 I got excited and kind of gave a long-short explanation to the Brazilian Way of Beans somewhere here in the comments section!
@@neosori6236 soak for 6 to 12 hours (most people don't do that), cook in a pressure cooker without seasoning (it is common that people put bacon to cook together), after that we seasoned in a pan with garlic, onion and salt
@@fidequem and grandmas like to add lard also
just imagine the kind of goodies Carla's kids must have in their lunches
They must be pretty good
I think Carla's quirkiness is really underappreciated.
Was gifted some Rancho Gordo beans for Xmas, used the Whipple beans, rosemary and thyme. Only had olive oil on hand. These turned out so good! Threw them over some rice with a sprinkle of breadcrumbs, truffle vinegar (olivelle) and fresh green onions. Definitely a keeper!!
"If it's undersalted now, it's undersalted forever" hit me like a ton of bricks.
No pressure right ?! Lol
this title is so simplistically beautiful
I am shocked that you add the salt that early. I have always been taught by my abuelas here in Mexico, that no salt is added until the end because it makes then tough! Herbs too. Epazote last. Very interesting.
I'm in the same boat, but I rewatched the beginning, what she meant to say is "you have a lot of questions, I'm ignoring them all and showing you how to make this one particlar amazing bean dish perfectly."
@@TheTrimed1 Yes, I did hear that too, and By Golly, this looks absolutely delicious and I certainly do plan to give this a try. Still surprised at how different this approach is to what I have come to know and love here in Mexico. (And we also put a salad of radishes, habanero peppers, onions, cilantro and tomatoes in our beans, not the ever so cool aioli and Bread Crumbs!)
@@belizeguy To be fair i really agree with the mexican garnish - Especially the radish and habanero. If you're making beans with that high fat content, radish and chile is the way to go imho
@@Daftmachine Black Beans and Pork are always best with the Add Ons!! Yummy!
I have been cooking bean dished for some time - salting early definitely does not make beans tough.
In fact America's Test Kitchen said soaking beans in salt water overnight results in more tender beans.
Carla, I would love to see a video where you assemble a charcuterie board. I never know which favor pairing go well together.
I absolutely loved Carla in this episode! She sounded more like a chef than I ever heard her in any of these shows. Now I am looking forward to getting hope this weekend to try cook this!
Yes, like Sarah Carey.
Thank the goddess for Carla!
“Behold Our Beans” is the name of Carla’s autobiography
• frostedjosieos BOB
"99.9% you don't use that liquid that is gunky"
*Laughs in Latin American*
Right! Haha i Love eating rice with just the bean liquid!
thejompi RIGHTTTTT
thejompi Sopa Negra for the win
*Laughs in Vegan with you*
Seriously!
Just a tip if anyone was curious: Using Epazote while cooking your beans prevents gas!
I LOVE watching all of your videos, thank you to every iconic chef in the test kitchen, thank you to all the film/editing/sound crew for all your efforts to bring us this beautiful, delightful content. And thank you to whoever had this idea in the first place. I just hope ya’ll realize how great this is. So thank you.
Would Carla ever do a Keep Up With A Professional Chef with her son Cosmo?
That would be fun!
omg! yes, that would be hilarious! Cosmo appearances are always appreciated :D
@@pabloplato back to back with other chefs... that could be funny... and other people would be great....
@@knotsnchains6907 literally defeats the purpose of back to back. The other person needs to be an amateur cook or even clueless person. That's the entire point of the series.
2
True Life: My name is Carla Lalli Music and I’m a fat hoarder
“Same bean!” God that was cute
When I saw that it was just beans in the title I thought “what kind of recipe is there for beans that isn’t what we all know” and obviously Carla went beyond my expectations. I thought this was going to be a process, but she made it a whole journey. And I literally could not be more thankful for seeing this video because this literally changed the whole ideology of beans in cooking for me. Like, having beans that aren’t refried, undercooked and crunchy, or that turn into pure paste just to be tossed into a burrito or salad, that’s A-MA-ZING!!
I've been watching you guys since the inception of your channel. I love your mentions and movement towards fully utilizing all parts of an ingredient, saving and reusing parts of the final dish, and bringing in food for a second or third time to shine!
Is anyone else in love with Carla’s smile as much as I am?
"I don't know why you get gas"
so technically it could be the bean water lol
Sometimes I want my bean liquid to get cloudy, because it gets creamy after that and the beans start to get really nice and broken down. This is usually best in pinto bean situations.
Pinto bean juice is seriously the BEST!
Loved this one. Carla is just amazing. Love her energy!
This might be weird but beans are my favorite food and I am so excited to try this specific recipe and this is probably the best Bon Appetit video I have watched thus far. Thank you Carla!
This is truly the best beans I've ever tasted (I used red speckled beans)! And I got to use the little container of chicken fat I had for the longest time. So much love for you Carla x
For someone that eats beans literally everyday (e aí brs, como cs tão? Kk) it's so weird seeing beans beeing cooked like that lol. Here we just throw everything in a pressure cooker and pray
Right?! I love love love Carla, but this gave me PTSD
SIM! hahahah eu não imaginaria que alguém demoraria 20 minutos para explicar como cozinhar feijão
@@alines25 hahaha acho que toda a parada dos vídeos do BA é que eles são longos e engraçados e tal... mas essa receita me deixou NERVOUSA!
@@alines25 é foda q gringo tem pavor de panela de pressão, seria MT mais prático
@@androidedoidao não são só os gringos hahaha eu morro de pavor tbm. E vários amigos meus tbm.
Eu boto a culpa nos nossos pais que ficavam botando terror falando que não podia mexer pq pode explodir
*Carla* : I'm gonna cook the perfect pot of beans
*Feijoada* : hold my beer
Carla has become one of my favorites on the channel. But then again I love them all!!!!!
Thank you. I don’t have time to cook, but watching you guys helps my stress levels.
BA: Carla makes beans
Me: ~* B E A N S*
Forget My Chemical Romance, My Chemical Embrace has entered the chat
When I was
A young bean
This was exactly the recipe this little beanboy needed!
I love this recipe! It has become a staple of mine now for the past few years it is the best pot of beans I’ve ever had
I love watching Carla!
The word "bean" doesnt even sound like a word anymore. It's become an experience.
It is Carla's world and we're just living in it
Carla: when you have canned beans you don’t really use that liquid
Me: looks at the quart containers of aquafaba sitting in my fridge
LOLOLOL TRUE THO
I also use some of it to help thicken the soup or whatever I’m using them for most times. Bean starch baby!
Absolutely fabulous!!!
OMG! I made them first rime ever! And they are AMAZINGLY delicious!!! Thank you
My Mexican mom would approve but my abuelita would be like “ ¿Que esta haciendo?”
jarelybest lmao facts
i love the rare scintillating glimpse at tommy
Broke: my chemical romance
Woke: my chemical embrace
11:41
While prepping the beans to soak, I noticed how dirty they were out of the bag. I sorted them and rinsed them thoroughly. Looking forward to trying this recipe!
I love Carla's mood here. Brightened my day.
And in this corner: Carla "The Situation" Muuuusiiiiic.
Oh okay
imagine have a last name that’s Music...
it’s a power move honestly
What I learned today: Carla likes beans, big spoons, and salt.
More of Carla please! So fun and knowledgeable.
I love Carla and I love the way she just loves food.