Fire beans (BRINGING SEXY BEANS E1)
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- Опубликовано: 15 июн 2022
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**RECIPE, SERVES FOUR**
1 lb (454g) frozen lima beans (or fresh, but NOT dried - maybe canned?)
1 bunch green onions
1-2 fresh red chilies
1 thumb of ginger
2-3 garlic cloves
1 bunch cilantro (Thai basil would be nice instead)
1 lime's juice (of half a lime if you want less acid)
2 teaspoons cornstarch
1/4 cup (60mL) gochujang (replace some or all with ketchup if you don't want it too spicy)
1/4 cup (60mL)
1-2 teaspoons sugar
water
oil
rice to accompany (make it how you want)
Get your rice going and get the frozen or fresh beans coming to a boil in a pot of water. Reduce the beans to a simmer and cook until just tender - mine took 10 minutes. Drain the beans thoroughly.
If you're using a cast iron pan on an outdoor grill like I do in the view, rub it with a thin layer of oil and get it heating inside the grill at maximum heat with the lid closed. If you're cooking inside, don't worry about it yet.
Slice the green onions thinly and set the green slices apart from the white and semi-white slices. Slice the chilies thinly, removing the ribs and seeds if you want to reduce the heat. Peel and chop the ginger and garlic. Roughly chop a big handful of cilantro or whatever herb you're using. Cut the lime in half.
To make the sauce, disperse the cornstarch in a splash of soy sauce or water until smooth. Put in the gochujang, soy sauce, lime juice, sugar, cilantro, garlic, onion greens and enough water to get you 1.25 cups (300mL) total sauce once stirred.
Toss the drained beans, onion whites, ginger and chilies in enough oil to lightly coat everything.
If you're cooking this inside, get your widest pan heating over high heat and hope your ventilation system will get out the smoke you're about to make. If you're cooking it outside, take everything outside.
Drop the bean mixture into the pan, spread it out to an even layer but don't stir it until you've gotten a good char on the bottom of the beans. Stir for another minute or two to cook the vegetables. Stir in the sauce and reduce it until it's almost as thick as you want it (I'll thicken more before you eat).
Serve over rice. 
Хобби
Always respect a man who reuses dishes that are already “dirty.” Adam saves the biggest priority, time.
Most underrated aspect of plant-based recipes is never needing to worry about cross-contamination
In most professional kitchen, reusing pots and pans where possible is basically a necessity . Don't wanna overload the dishwasher more than you need to honestly
This. Time is the most important ingredient.
@@anonperson5491 I'm running out I hope I can fi
@@ngwoo I don't worry about that with meat or fish either. Tiny bit of caution with poultry(I eat more red meat anyways) only. Never gotten food poisoning
Now THIS is the Adam I’ve been missing. As an English Teacher, I LOVE your interviews and research driven videos, and as a home cook I LOVE your recipes, but when I really fell in love with this channel years ago, there was a bespectacled Italian American screaming at me about vegetable soup like I was a toddler and telling me to seasoning my cutting board. SEXY BEANS just has that slight edge of good internet madness that I’ve been missing. The Goose is back!
I completely agree with you and understand exactly what you mean.
Its a pleasure to get that beautiful edge back from Adam.
Don't get me wrong all the "other" content is incredible too but this has the secret ingredient we both have been missing haha.
That vegetable soup video was an absolute masterpiece.
I still make that soup!
Dylan Vickers
That reminds me of Good Eats. Alton Brown has just been another talking celeb since then. I love being taught the "why". Too many RUclips boobs spout things like "use 2 tablespoons of Himalayan sea salt or extra virgin olive oil without explaining why that is important. Of course, it probably wasn't. Vegetable oil and salt would have been fine but they heard it on another video and it sound real professionally and stuff so they started saying it. Adam tells us the why. Even with the olive oil in this recipe, he says he uses it just because he likes it so we know we can do something else if desired. Anyway, yeah, I love learning the science behind the cooking.. (Browning the beans before the get too watery was a great tip)
It's a lovely day in Knoxville, and you are Adam Ragoose
Adam reminds me of this one science teacher I had. He seemed very strict, but he was always so interested in sharing his discoveries and knowledge with us. Yeah it was his job, but he did it in a way that felt special.
That's nice. Now, go do your homework.
@@Joseph1NJ YOUR NOT MY REAL MOM
That’s the impression his Rate My Professor reviews leaned towards
@@Kromgar1337 lol!!
Ben
5:51 You will be missed, tiny pepper slice. Godspeed.
Godspeed little fella
Godspeed You! Little fella
My grandma makes what she calls Cowboy Beans for me every time I visit. It uses several kinds of beans and it's all bound together with a delicious, tangy, kinda sweet sauce. I'd be happy to share the recipe!
Edit: wow! I watch one video in the car and go out for evening and get loads of comments! I will happily share grandma's recipe in the morning! Unfortunately I am not home and will not be for quite some time.
Edit: Here you go! Straight from Grandma:
8 Oz lean ground beef
8 Oz bacon, chopped
1 cup chopped onion
1 16 Oz can pork and beans
1 15 1/5 oz can butter beans, drained
1 15 1/2 Oz can kidney beans, drained
3/4 cup packed brown sugar
1/2 cup water
1/2 cup ketchup
2 tsp vinegar
1 tsp dry mustard
Cook beef, bacon, and onion together until meat is browned and onion is tender. Drain off extra fat. In 3 qt casserole, combine remaining ingredients and stir in meat mix. Cover, and bake in a 350 degree F oven for 45 minutes or until bubbly and hot.
Grandma says you can use extra meat if you want, and sometimes she uses less brown sugar. She says Grandpa likes to put Tabasco on his portion.
Share it, please 😖
I would love to have it too
Several of my subs have posted a version of cowboy beans, eg the pioneer woman and cowboy Kent Rollins.
Yo Adam - cookoff with Erin!
Love to get the details.
Gib pls
I really relate to the number of times he says "I don't care" in this video.
As Chef John would say: that's just you cooking.
If it works for you, who cares!
Japanese White Miso is another great substitute for gojuchang if you aren't in the mood for heat. Gojuchang is fermented with soybeans in addition to the peppers, after all. You might have to use more liquid in the sauce though, since miso tends to have a tighter consistency
Any of the miso pastes will work wonderfully! The darker they are, the richer the flavor.
Could use Doubanjiang as well, I think!
@@tommihommi1 did you mean Doenjang? That seems like the closer equivalent. However, miso would probably work better in this dish since it, like gochujang, is somewhat sweet.
@@ZanHecht the fermented broad bean chile paste, Doubanjiang. You'd use less since it's quite salty.
Also be careful with the soy sauce if you put in miso! It‘s salty
From Louisville, super cool hearing someone acknowledge Mayan Cafe. Super cool place with great food. They catered for us a bit back and got to talk with the owner.
Me too! I love the Mayan Cafe. It is one of my go-to restaurants on Market.
Olive oil would actually work great in a chocolate cake.
Used it in a microwave mug cake two days ago (was out of butter). Baking soda leavened it up fine, and there were no weird textures. Have to do a side by side after I go to the store, but oil seemed to work, at least.
I use it in my cakes, works great - although depending on the type of oil, it can turn pale cakes a bit greenish. Chocoalte cake is easy mode though.
i make my brownies exclusively with olive oil
It's just too expensive to waste on chocolate cake when neutral oil can make one just as good
This being a new series makes me so happy, around the start of the year to make an effort to eat a little less meat I started cooking more with butter beans and honestly I don't even feel the need for plant based meat substitutes, butter beans are fantastic!
The field peas are about to come in down here in Alabama and I'm so excited for them!
yes!!! meat substitutes are expensive and overrated. beans are delicious and extremely versatile! hell, you can even make burger patties and desserts with beans.
@@moonlightequilibrium Textured pea protein is a pretty popular meat substitute now that has the same texture and mouth feel as minced meat. I really liked using it in chilli since I'm not a fan of mince beef.
I hate fake meat. Gimme beans or mushrooms any day. Never understood why so many people think that every meal requires meat, or something that looks like it. Or how people just call meat "protein" as if plants don't have tons of protein. It's the B vitamins, etc. that you really need to worry about.
@@screwyourhandle just b12 really. Can be found in algae
as a vegan i am really looking forward to this series. some of your earlier bean recipes really helped me out when i first went vegan!
Oh great, I was waiting with my finger paused above my phone in case any dead flesh appeared! Now I can relax and enjoy, thanks! 💖
Same here !
@@KerriEverlasting can you like, shut up
I've been looking forward to the bean recipes since you've mentioned them on your podcast! Legumes are amazingly versatile, rich in micronutrients, ridiculous cheap, so it's always good to try more stuff out; as someone who's not from the south, I really enjoyed making the red beans and rice recipe last year, for instance.
Legumes are also incredibly sustainable and climate-friendly: high yielding, improve the soil they grow in, can be harvested and processed by machine, store great for a long time.
(Fun fact, the reason that soy monocrops are an environmental problem is that soy is so good at producing tons of protein that it's become very sought-after as animal feed; of course, using it as feed rather than food kind of ruins all its potential sustainability)
why am i not surprised he has a podcast
I really love legumes but I can absolutly not digest them :D I always need to play when to eat them so that I don't get into trouble later on ^^'
@@blablup1214 do you go bla blup when you eat beans
Food puritans: "The way you do it is different from how I do it, and that upsets me greatly, which is your problem for some reason!"
Adam: "I don't care."
💖
I've legitimately been looking for more Bean recipes. This series sounds perfect!
Gotta try this some time. Looks so good! Also (random), ever since hearing you talk about straining pasta by just cracking the lid of the pot a little bit so that you don't have to wash a colander, I've done it that way every time. SO helpful.
he has done that multiple time on his video, may be he didn't do it this time because the gap from cracking the lid still allowing the beans to slip out
@@afthang732 Doing it in a colander for this recipe allows all the water to drain out and also evaporate from all directions so the beans are dry enough to char in the skillet for the next step. Gap with a pot lid trick is fine for recipes where you're gonna add moisture/sauce back in right away, but here the colander has its proper role :)
I have a pan lid that has a strainer in it. The first time I used something like that I was maybe 12 and didn't hold the lid on and all of my macaroni spilled into the sink. I think I cried.
@@TheModdedwarfare3 I know, dear. I use the lid technique regularly, and always watch the positioning carefully after having to pick half my macs from the sink and rinse them, just in case. I take care to drain into a clean sink, now, too. Those darn lids are sneaky, and they like to slip.
For me cleaning the lid is more annoying than the strainer tbh
"If you think it's weird for me to be using olive oil with all these Asian flavors, just know that I don't care."
I snorted. 🤣
Random tidbit: My current bean obsession involves pureeing and using them to replace at least half the butter in baked goods or frosting.
It's funny because I'm Asian and me and my family use olive oil for just about everything in the kitchen too xD
What?? does that work, replacing butter with pureed beans?
@@wilsonw2095 Yep! A lot of butter substitutes used in baking are pureed fruits (applesauce, avocados, etc). So, I decided to see if beans would work, too, and they did. Although, I only replace half the butter. Anytime I try to replace all the butter in baked goods, it never comes out right.
@@Nikki0417 might be the milk solids in the butter that is notably absent in plant based substitutes
@@rioplats Same
We've been buying Costco olive oil (both EV and non-EV) for the past 10+ years
Great recipe! Small FYI - at 4:15 Adam says Soy Sauce is the only source of sodium but Gochujang is pretty salty on its own!
Yes good point!
I’ll also add that Gochujang is somewhat sweet and contains a fair amount of sugar and corn syrup, so up to you if you want to add extra sugar.
Ah, true
"Here's my favorite way [to cook rice] which many people find objectionable..."
Western ways of cooking rice (e.g the Italian risotto) is just as valid and wonderful as Asian ones. Here in Malaysia, spaghetti is a legit component of a regional laksa dish loved as equally as that a la bolognese... 😆
I’m bringing sexy beans - Adam 2022
Here in Brazil the go to meal is rice, beans, some meat and salad. The rice is cooked just like you did, with a quick toast before putting the water. And for the beans we usually just cook them on a pressure cooker with bacon and sometimes a beetroot.
We're making a bean series?! I'm down for this! I've been wanting some good bean recipes :-)
Lima beans are a bit of a gap in my culinary background. I'll have to try this. BTW, I too love clumpy rice, but what I really love is Adam's devil-may-care attitude about what other people think of it. Just imagine how much better the entirety of social media would be if people picked this attitude up and ran with it. We disagree about something and you're taking it super personally and getting all aggro for some reason? Okay, not my problem. Just gonna enjoy my clumpy rice over here...
Adam, my dude, nice timing. Inflation, people having issues with money and spending, great timing on making a series dedicated to the humble cheap bean. People can cut their grocery bills in half learning how to substitute in beans for some meat products. Great job, looking forward to the series.
I have been shocked how much less I spend on groceries, now that I've mostly stopped buying meat! Half is about right.
Absolutely meat is crazy expensive these days.
You should try "porotos granados", chilean fresh beans with a corn paste. Typically also served with tomato and sliced onions ❤
loved how the chilli got lost in the grill and you edited the little "bye" in it. Nice one xD
There is always a sacrifice made to the grill gods... :)
The tiny byes when anything goes flying always make me smile lol
It's lovely to see some love for beans from a big food guy, we always keep a bunch of cans of black beans, red beans, and cannelloni beans around to make dinner with at our apartment because they're so versatile with the bulk rice and pasta we always have on hand.
When I peel a knob of ginger, I use the back of my knife, a spoon or butter knife works well, but you can just...SCRAPE the skin off, it comes off pretty readily, and it's FAR less waste than hacking it to bits like you did.
YES! Ever since you mentioned the benefits of beans in your podcast, I've been waiting for this exact series! Can't wait for more Sexy Beans!
Oh please yes, I made so many variations from your black bean taco filling. A whole series like this? Amazing idea.
I would LOVE more recipes where we are using more "food storage", or "poor" type foods like rice and beans. I use quotes because I don't want to stereotype rice and beans dishes more than they already are lol.
This
Most of these ingredients are usually in my fridge, but I've never had lima beans. Very excited to try this recipe and to see what bean recipes you come up with next!
Adam, thanks so much for starting a bean series! Can’t wait to see more recipes!
I've made the rice you made in this video before except I put some garlic and onion powder in it (also salt) and it was some of the best rice to eat by itself I've ever had
Make it with stock instead of water sometime! Extra good.
@@erinhowett3630 Yes. And that's why I keep Better Than Bullion beef and chicken base around.... I rarely make/store stock... so it's the next best thing for making a more flavorful rice.
@@festerofest4374 that's good stuff! I'm a big fan. Especially the roasted chicken flavor.
I need to step my game up because I have never seen anyone start rice this way, going to try it out with your mod :o
@@erinhowett3630 I'll have to try the roasted chicken! Thanks for the rec. I usually just get the standard chicken and beef flavors.
I am SO excited for this series! Love beans. Thanks Adam.
“And here’s why I oil my food and not my pan.”
Adam Ragusea, 2024
So when is the silver pan coming in?
I assume you already have all the bean recipes planned out, but just in case: My favourite bean dish is "fabada", a Spanish recipe for white or pinto beans with chorizo, morcilla (blood sausage) and tocino 🤤
I have an enormous appreciation for chefs that offer alternatives, and bits of advice on steps that can be a little tricky. I often find myself in the middle of a recipe and either dont have, or dont like the way the recipe is made. Love having options that make a dish more flexible. Good stuff man
I will definitely try this! I love beans and i'm patiently awaiting more episodes!
This is perfect!
The shop where I shop for groceries did have lima beans this week and I just took them because I want to try them.
I guess I'll try this one :)
I am going to love this beans series as a almost vegetarian.
Looks delicious. One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an outdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water
I eat beans literally every day, so bean recipes are most welcome. Thanks Adam!
I always love it when you bring something vegetarian to the table, while I eat meat my mom mostly avoids it. But I do enjoy cooking when I get home for a Weekend, so I try to keep it mostly meat free. Usually I can never come up easily with impressive veg recipes because if I eat vegetarian I usually just toss a bunch of vegetables in a pan nothing special, but going through your backlog of recipes, I always find something great!
This is definitely going into my weekly dish rotation, I can get all the ingredients easily.
My sentiments too. Sounds delish and is healthy and hearty and inexpensive.
I follow Mediterranean diet loosely(the concept strongly)so this will fit in nicely and could add meat to it as well like A Brunswick Stew(call it Ragusea Stew(.
I have a bag of frozen Lima beans that have been in my freezer for well over 6 months. Now I know what I'll be making with them! Thank you Adam!
Bring on the beans, looking forward to this series!
I'm actually so excited for this series
4:59: "...and I don't care." Brilliant! It's 2022. No rules, no purists, no appropriation. Eat what tastes good and doesn't burn down the house.
5:40: "and don't knock things until you try them." Also brilliant! Be empathetic and compassionate with the food choices of others. My corollary: try things twice before deciding. Like music, the first listen through might not be great, but after a second, one's opinion usually forms appropriately. Double corollary: unless you're trying things like Brilliant and SquareSpace, who let you do free trials once and no more.
If Adam makes a bean series and there is no Feijoada i'm going to be very unhappy.
i ve been watching your content for some time now , you are excellent and most entertaining , but that bean saying bye is what made me sub after all this time , props to the editor :D
I'm so excited for this series and really really jazzed to try this recipe!! I've wanted to incorporate more beans in my diet for a really long time and every recipe I look up either has meat in it (delicious but trying to eat more beans to eat less meat) or looks dry and flavourless. Really looking forward to your upcoming recipes 😊 Thank you!!!
Thanks for another great recipe, Adam!
There are a couple of techniques I see here that I learned counter to them: “peeling” ginger with a spoon over the sink, and not dragging the sharp edge of the knife across the cutting board. I assume Adam knows what he’s doing far more than I do, so I’m curious why he did it his way.
Yeah!! I want a whole series on beans, for sure!
I have slept on lima beans for years until I finally tried them in the Minimalist Baker's "White Bean Posole Verde" recipe, which is essentially beans in tomato soup but made with tomatillos instead, so it turns out green. Love it!
Another day, another fodder video for the YTPers
So excited for this bean series! As a college student I've been looking around for different bean recipes because they are a super cheap protein source. The only other food I need a series on is lentils. btw you seem to go through a lot of different ways to cook your rice? I'm surprised you haven't endorsed the rice cooker yet at this point.
"I'm oiling the food, not the pan"
He said it!
I just made this as one of my meal prep options for the week, using some fresh lima beans I picked up from the local Menonite market, and it was really good!
I also added a red bell pepper I had that was on its last legs and I needed to get rid of, and it worked really well with the base recipe.
Ahhh FireBeans - a dish after taken turns every fart into a risky gamble :D
Let's see if we get any meatheads recoiling with fear at the mere sight of glorious *BEANS!!!*
I love all the preemptive "I don't care"s, Adam's been at this a while.
im mad hyped for the rest of this series cause im a bean enjoyer, thanks adam
"If you think it's weird for me to be using olive oil with all these Asian flavours just know that I don't care."
So excited for this bean series! I've been trying to eat in a healthier, more sustainable, cheaper way, and all signs point to BEANS! I'll be picking up a bag of frozen beans and messing around with them soon. Can't wait for more recipes!
I have been a vegan for close to 8 years at this point. You can definitely get more than enough protein per day (most adults need between 20-30 grams of protein per day) and likewise plenty of fiber from beans. They are also an excellent source of some minerals such as iron. I hope you enjoy the bean recipes and your meals! You should try replacing mince meat (e.g. ground beef) with beans as well! I make bean tacos every few weeks and the whole family (4 people including myself) scarf them down!
@@MagnumCarta you need more than 20g protein a day unless you're a 4ft 5 oompa loompa
@@rulen2005 When I say "need" I mean the minimum requirement. I'm not saying "don't eat more protein than that amount", I'm saying as long as you get that amount you don't have to worry.
@@MagnumCarta it's recommended to have around 60g/day for a sedentary man (on average), which is 3x more than your 'more than enough' figure of 20g...
Love the little annotation when the chili jumps out of the frying pan into the fire "bye" lol :D I absolutely love little bits like that.
I absolutely love beans, I´m seriosly thinking of start eating them everyday and I thank you so much for this series Adam, cheers!!
People complaining about your rice are either stubborn on what they're used to, or aren't aware what they're missing out on. Congee or rice porridge where you brown the rice in oil first is *the best*, so it stands to reason normal steamed rice should be great, too!
It's just very cultural and regional, different places cook rice differently and there's nothing wrong with that. I lived in the Caribbean and they use a lot of oil and salt to make their rice for almost all of their dishes, it can leave a crunchy crust on the bottom of the pot that they really like. In fact, making a rice dish that doesn't have the crunchy bottom is considered weird lol.
Not everyone have access to clean rice that doesn’t need washing, don’t be so entitled and assume everyone can live your privileged lifestyle.
@@saechiru6750 bruh, you rinse, dry the best you can, THEN brown.
@@Badenhawk Filipinos call that very idea of crunchy, toasty rice at the bottom of the pot tutong (read: too-tong) and it is *divine* when fresh hot from the pot~
@@nopenopenopenope4076 Well now you’re approaching the territory where the stuff needed to be done cant be by family cooks with a time constraint.
No reason to shit on puffy rice, it’s as great as toasted rice, especially when sauce is involved.
This looks great and as a vegan I love when you make vegan/easily veganisable dishes! Plus I love putting my cast iron to good use
These look so good I'm so excited for this bean series!
I'm really excited about this series, because i love beans and such. Nice, to see them get the role they deserve. SEXY BEANS!!!
Beans, beans, they're good for the heart
The more you eat the more you.....
Man, that little rhyme has been around forever.
I've never gotten gas from any legume or bean (neither has anyone in my family). Maybe I just have a different gut biome.
@@Goriaas guess you’re just built different™️
@@anneboleyn1357 haha but hit me with non-lactose free milk and and it starts... Guess people are pretty different in terms of digestion
Man these beans may have awoken something in me
why would you type this out
Down bad
@@Egonsraad 😈😈😈😈
As a Louisville native I appreciated the well deserved shoutout to Mayan cafe! Absolutely amazing place.
I am so excited for ALL your bean recipes!
The way you make rice is basically the pilaf method. You can't really make good sushi with that rice, but I'm sure it makes for a toasty, nutty base for those beans.
As a native of Louisville, Kentucky, I greatly appreciate your pronunciation of "Louisville".
Also love the little byes when something falls out
Adam is the best. No frills. Just real honest delicious food. Thanks for this one!
recipe looks great, won't break my habit of using a rice cooker tho
Just to be clear, Lima beans have about 3 grams of carbs to 1 gram of protein. And when you add them on top of rice, that ratio goes wayy down. In fact, the ratio of protein to carb is about that of pure pasta. This is an low protein, high carb meal, though i have no doubt it tastes great.
I just cooked this, over charcoal and it turned out great! Thanks for the recipe, definitely a keeper. Had to use canned butter beans, worked out great though just skip the boiling part.
Love this, and looking forward to the rest of the series!
Hey Adam, is this recipe "incidentally vegan"? and if so is it at all reasonable to ask for a playlist of that variety? im a big fan of your videos and would love to know which recipes of yours are vegan without scouring the ingredients of any given video!
Or just eat regular food
I remember on his podcast that he was scared to do beans because they're hard to make look good. But that he wanted to include them to have more vegetarian and vegan dishes - so it is deliberate! A playlist would be nice for me as well.
Beans are AWESOME. Affordable, nutritious, and the dried ones keep basically forever in the pantry - great for buying in bulk! The kind of food I'm sure I'll be relying more on as food prices continue to rise.
Since the gochujang is already in my fridge, I think I’m morally obligated to make this.
Srsly, if you have not had gochujang - go. Find. Eat.
I saw that big spoonful of gochujang hit and cringed like "too much!" At least to my taste, that's definitely a case of a little goes a long way.
@@SimuLord fair - I don’t usually use more than a couple teaspoons as it’s a big, complex flavour. But then, we’re not big on spice and I’d hazard a guess Ragusea is based on the recipe name 😂 🔥 🔥 🔥
I applaud your rice making technique! I never wash (the rice), and toast it all in oil or butter. Works every time.
This is the first time I've ever seen this type of bean, recipe looks delicious! Keep the beans comin', beans are great
Made this recipe tonight and it turned out great. I used like 4 sweet red peppers and an anaheim instead. Personally I like the extra crunch of more peppers. Flavor is on point. I put half my lime in my sauce, half over top at the end.
This has been added to my dinner rotation. Family loves it. Delicious! Thanks Adam.
Love this video! I've seen 1000 perfect steak videos, cacio e pepe, you know the classics. But this is a dish with a bunch of new to me flavors and I'm so excited to try it.
I discovered Rancho Gordo beans a few years back and it made me appreciate beans more. They are so meaty, satisfying, and versatile.
Omg beans!! I’ve been wanting beans recipes since your podcast about protein. Yay!
I love it. Simple yet complex and it's always fun to have an excuse to grill
Beans with toasted curry powder and stuff also tastes really nice! I'd recommend making a creamy bean recipe with that, i sometimes make it and it's the best thing
really excited for this series
More bean dishes! Looking forward to this series very very much.
Love it and thanks for dropping the ad read in there at the end!
This is exactly what I needed! I've been looking to eat less meat for my health so I'll be making every recipe
yay! been looking forward to a new bean recipe, ever since you mentioned them on the podcast ive been trying to basically take my usual recipes and sub out half the animal protein for beans. excited to try some new bean centric recipes