Black Beans with Cilantro-Lime Brown Rice and Pickled Onions
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- Опубликовано: 15 май 2019
- **RECIPE, MAKES 10-12 PORTIONS**
For the beans:
1 lb dried black beans
1 onion
1 bell pepper
2 jalapeño peppers
2-3 tablespoons ground cumin
2-3 tablespoons dried oregano
1 tablespoon garlic powder
2 tablespoons rice wine vinegar
2 tablespoons sugar
salt
pepper
olive oil
water
lime wedges for garnish
For the brown rice:
1 lb dried brown rice
5 cups water
1.5 teaspoons salt
juice of two limes
cilantro to taste
olive oil
For the pickled onions:
1 red onion
1/2 cup rice wine vinegar
2 tablespoons sugar
The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak.
Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning.
The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged.
As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready.
When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken.
Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge.
NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic: en.wikipedia.org/wiki/Protein...
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce. 
Хобби
Hey everybody, I deleted this video a few minutes after it went live today, re-edited it, and re-uploaded it just now. In the original version, I mentioned how rice contains the amino acid methionine, which beans lack (which is true), and said the two foods are therefore a pairing that is beneficial to health. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video after a commenter made me aware (thanks!). The Wikipedia article on protein combining has a well-cited section on this topic: en.wikipedia.org/wiki/Protein_combining#Criticism
what a champion
I respect the transparency and integrity
I was also about to make that comment but wasn't able to because the video was removed, then scrolled down and saw the other comment. I have to applaud you for how quickly you amended the video. To make things clear to everyone, basically any whole food has a complete amino acid profile, but some have more or less of certain acids than others. I'd also like to add that while methionine is an essential amino acid, specifically seeking out sources high in it might not be a great idea. There is evidence to suggest large quantities of it encourage the growth of cancer cells.
Could you possibly do a video on duck after your vegetarian series? I feel it is such an underrated fowl.
I will say this on every video bro you need to hear it! KEEP UP THE GREAT WORK! WE LOVE YOUR VIDEOS!
Now... Where's that vinegar leg >.>
Adam "put everything in ice cubes" Ragusea.
@@texastuna r/cursedcomments
B sick
@@BreadFlops how to delete someone elses comment
You can make a -religion- ice cube out of this
Adam "put white wine on everything" Ragusea
Excuse me I came here for white wine, where is the white wine?
GLUG ME TO DEATH
LOL
I was legitimately surprised that the secret ingredient he pulled out was rice wine vinegar... what a twist!
a lot of white wine isn't vegan, so maybe it was replaced with rice vinegar?
i thought for sure that was the secret ingredient, not the vinegar and sugar.
I as a Brazilian who basically eats rice and beans everyday loved your video. The way you prepared those two core ingredients of my native culinary honestly touched me. That's the closest anyone has ever gotten to making my favorite dish. I can do nothing but thank you, Adam.
Congratulations on your video, keep up with this amazing content.
as a korean I eat rice everyday too.
as an anime character I eat rice everyday aswell
Yeah, I was about to say the same thing. As a Brazilian that eats rice and beans(together) everyday it is a great video!
Would you pls list your recipe?
As an Arkansan, we produce yo fuckin rice.
Adam - "That rice portion is for four adults"
Me (as an indian) - *chuckles*
Me (from China)
*哈哈哈*
Well that's brown rice we eat white rice xD
Also we have a much efficient and tasty way of cooking beans
@@yuckfou8156 nice username lol
Yes this is like Rajma chawal 😂
No white wine
Literally uneatable
Beer actually pairs well with beans. Throw in some Modelo when the beans are cookong.
Hey, at least he cubed it for latter use...
He did mention it was vegan
inedible*
Just an opinion. What about those you don't consume alcohol
this feels somewhere between a 2007 youtube channel and a solid cooking show and I love that. this channnel has quickly grown to be one of my favorites!
A cross between early youtube and alton brown
Yah, reminds me of The Surreal Gourmet from like 1999 www.foodnetwork.com/videos/grilled-asparagus-93105
RUclips didn't exist in 2007
@@josephguasco1170 it did..
Joseph Guasco it did. youtube has been existing since 2005
“That is enough rice for four adult portions”
*Laughs in fat*
Bruh if you eating this healthy you ain't gonna BE fat anymore
@@wealthforthecommoners3146 Talking about eating a whole cup (dry) of rice, oh yeah that didn't help my case at all!
@@JETZcorp one cup? Noob numbers
Same XDXDDDDD I CANNOT eat just that much rice
Hehe fatty alert
I really like that Adam tells you the reasoning behind his techniques. I like my beans mushy, so I know not to add the sugar
Here's a tip Adam, when scraping food off the cutting board, use the non-sharp side, it's better than dragging the sharp edge across.
Hijacking a high comment to give another tip: place a wrung-out, damp small towel (or paper towel) under your cutting board to prevent it from sliding around so much.
@@dannybrown5889 Hijacking your hijack: *food* makes an excellent dinner
I just scrape it off the cutting board using my ding dong
Brandon Tackett 😂😂😂
@@dannybrown5889 Especially useful when making dough
macon? you're from macon georgia? i live like 20 minutes from u wtf lol
i just made the black beans and its bonkers delicious, so delicious it actually amazes me. i ate third of it straight from the pot and had to sit down and persuade myself to stop eating it so i have something for tommorrow. to everyone making this - take this man's words as a gospel. everything works. the sugar, the vinegar, the overcooking the beans a bit because it fill firm up when cooled. i had to use pickled jalapenos, couldn't get fresh. it works just fine. can't wait to throw some cilantro and pickled onions on it. i'm definitely including this dish into my weekday recipes rotation. thank you adam!
Great video, as always! Here's a quick tip straight from the average brazilian kitchen (you know we love us some black beans): put a couple bay leaves in your beans, it gives them a subtle but great extra flavor. And it might be a regional thing, but my grandma always told me "put a single bay leaf in the rice pot, no matter how much and what kind you're cooking. Avoid the ground bay leaves though, always remove the leaves when the meal is ready."
Making the beans right now and I threw some in thanks to your comment!
Aeeee brasil ganhando reconhecimento
I grew up with bay leaves in whatever soup or stew my mom was making. To me it was not complete unless I saw the bay leaf floating! My mom always said to put a couple in for good measure. I really don't know about the taste, but it is a good memory.
@@CANDYZANE69 I have absolutely no idea how bayleaf even tastes, but I've eaten hundreds of meals with it as an ingredient
Trust me, it aint good. The aroma is, tho.
Also, tinha esquecido de usar louro em TUDO. Faço um arroz acebolado direto e nunca pensei em meter uma ou duas folhas. Nice work, my man.
As a vegan who has watched and enjoyed all your videos I'm excited to actually try out a recipe for myself! ❤️
Samma här! (fast är lakto-ovo)
Mike probably bc they have just enjoy watching cooking videos?? Im vegetarian and i still cook meat for my family doesnt mean i have to eat it.
Emil Boström +1
Mike its about the cooking
Same his videos are my guilty pleasure
As a Brazilian (Brazil is known internationally for it's beans with rice) which cooks beans more than thrice a week, i would say: add a lot of things and spices to your beans. I am a vegetarian, so i really dislike Feijoada, because of the meats on it. So, to get a really flavourful plate of beans you must try new things. I myself actually use a lot of stuff on the list I'm gonna write below (and i know it's a lot of stuff but the pressure cooking reduces everything):
Onions (basic, helps supporting the structure of the food)
Garlic (also basic, but more complex than onions)
Bell Peppers (they give that powerful pepper flavour without compromising the heat)
Habaneros (this is the primary source of heat and spiciness in my beans, but you could really use any kind of pepper you like)
Beetroots (if you chop them really thin, they actually look like little bacon pieces and taste like nothing, while still being a healthy complement)
Cabbage Leafs (They're more of a color, contrast and texture supply, but don't add much to the flavour)
Spinach (it adds a really good but soft flavour, without changing much of the food's integrity)
Basil (because it's so good on everything)
Parsley (it helps supporting the herbal flavour)
Bay Leafs (i don't know if this is popular in the US, but in Brazil they are an essential part of cooking beans)
Some freshly grated Black Pepper (for complexity and heat)
Saffron (cause it's great and healthy, and makes the food look nicer)
Curry (it's just too good)
Soy Sauce (helps on the complexity and saltiness of the food)
Ginger (yeah it's surprising, i know, but it is a great spice for broths, so i use it on my beans and get a little freshness, a kind of lemony flavour to it)
Olive Oil (it's too great to not be used on everything)
Paprika (it's good and kind of spicy i love it)
Salt (because of, well, saltiness)
I don't always use all of these ingredients, so i vary a lot which of them i use. You might be thinking that's A LOT of stuff, and it really is. But remember: The pressure cooker WILL make things smaller. I usually cook half a kilogram of beans, with a mix of these ingredients, with water over like two fingers taller than the ingredients. The result is about a kilogram of food, which lasts like 2 or 3 days in our family of three.
what quantities of the vegetables?
@@kanchanchaudhary1973 you can vary depending on how much you like
I made this for my brother's birthday dinner a few weeks back, and it's delicious! My entire family loved it! I served it over some basmati rice instead of brown rice, because we're Indian, and I cut the recipe in half because it would've made too much. It was awesome, and not to mention, super easy for me who is terrible at cooking. Thanks Adam, I'll definitely make this again!
How can you not love Adam's videos, best intros straight to the point, great commentary accompanied by a marvelous voice and very good tips that other channels lack.
Keep it up.
Me: Salty because I was first for once on the original upload and Adam had to spite me.
^^^^the real victim
I love you lmao
Get something better, a like and a reply
I just made this for my family and they loved. Thanks Adam for showcasing delicious healthy meals.
Your videos are always so objective, brutally honest and practical. I love it, keep going
Quick and straight to the point just how I like it
I really appreciate that abour adam's videos. For example, i love sam the cooking guy but sometimes he just takes a bit too long
something something *vinegar leg is on the right*
Only the real ones know. This is very underated
PLOT TWIST: VINEGAR LEG IS ON THE LEFT! WE HAVE BEEN LIED TO
FINALLY! A FULLY competent bean video! Thank you so much!
never has a home cook youtuber grown on me as fast as you, much love from Egypt!!
when u talk about ur recipies it sounds comforting, like u love ur recipies, i like it.
Just a comment about adding vinegar to a pot of uncooked beans. I was taught never to add tomatoes, vinegar or citrus at the beginning as those ingredients 'toughen' the bean skins, delaying the cooking of the interior. Having learned the hard way that this is true, I've learned to add those flavorings after the beans have softened (about 3/4 way thru the cooking process)
this. i once was making a red lentil curry and i cooked onions and tomato first then put the split lentils in, instead of doing it seperately. instead of the lentils cooking in 12mins, it took an hour before i got fed up and put in some bicarb soda to drag the ph down so it would actually cook.
Your videos are so great for learning to cook for myself. I recently finally moved into my own apartment, no roommates, and i've learned so qualitative cooking techniques from you. Thank you for this channel.
"I love brown rice, but it takes forever" This is why us Indians always make rice in a pressure cooker. It's much quicker.
Same here in Brazil
Uncle Roger approves
And beans too. Seriously why not a pressure cooker? Instant pot Cooks soaked beans in 25 minutes straight
Never thought using a pressure cooker, a pot is more convenient but thanks, i'll try to remember it when in a pinch.
@@MegaNerevar I thought he would find it sacreligious
After binging on this channel for an hour, I noticed that you have just 327K Subs!!!
Man you deserve a Mil and I'm confident that you'll get there in no time.
On a side note, you have the best voice. Don't let the radio heads notice that. They'll steal you from us 🔥
Hey, Adam, I've been following Kenji's advice on brining the beans with a bit of salt and 1/8 tsp of baking soda, doing a side-by-side comparison, with just a water soak, and find his method not only reduces gas, but improves the texture, flavour, and reduces cooking time by about half. YMMV, but here in Bloomington, at about 745 feet elevation, it seems to work well. We love your videos!
Just discovered your channel and binged watched every video I wanted to thank you for making quick clean cuts when editing as a post to long intros not getting straight to the point instant sub thank you
Nice to see you still going strong! I hope you keep up the good work. It’s helpful for beginner cookers like me, and I really love how you add humor and information.
Chicken Bouillon is to Adam, what Cayenne is to Chef John
Ibahn Flanders And white wine
Chicken Bouillon is to Adam what weird inflections are to Chef John
@@michaelsaumenig5281 I have a hard time watching his videos because of that.
I have a theory that he's an alien trying to blend in, but flunked in his "How to Replicate Human Inflection" course
White wine: Am I a joke to you
Wow, professional-grade transitions there Adam. Love the videos, keep it up.
Caribbean's and New Orleaners have known about it for years... Its just new for some people. Thanks for sharing.
I like that you kept the sound of cooking in with your voiceover. Makes it seem like you’re doing all this live
This channel is literally the only reason I'm able to somewhat cook tasty treats for myself since moving out. Thanks Adam, keep em coming man!
I'm currently pregnant and very few foods actually sound appealing. This recipe looks and sounds delicious! I think I'll make it this week 😉
I love how you just get straight to the point every video
simple, straight-forward instruction. This is the future of education online.
Looks great, rice and beans such a classic combo. The pickled onions are a nice touch.
I have made almost alll your food taste so good you have changed my mind about cooking
Welcome to the world of gourmet cooking at home, and get ready to viciously critique every plate you get at a restaurant from here on out lol
Chuck B Dude this is so true 😂. At my Aunt’s wedding I ordered the Sea Bass with roasted vegetables and mashed potatoes and I was not impressed. It was an expensive high priced meal too. Pathetic...
Rice and beans are our everyday food here in Brazil. People here, especially me, never gets tired eating those! Great content as always!
6:20 Dialga sees all, and he approves of your bean making
"Thats enough rice for four adult portions"
Tell that to my Filipina wife haha 🤣
Hell yes, I'm trying this! I've had NO idea how to spice my beans but these tips are great
as an egyptian who eats beans everyday for breakfast or dinner this recipes is one of my favourites... i used to buying pre cooked black beans then adding spices and things to it bout im trying this time to make it on my own from scratch.. i really like your channels and cooking.. i hope you try to make more egyptian or arab receipies
“Certain national burrito chain”
You sound like Alton Brown but faster. I love it
After watching this video over a year ago today I've made this recipe by memory over a dozen times or more, thanks Adam 😊
I'm used to the typical Cuban black bean recipe my family swears by but this looks amazing, especially with the picked onions
I was, for the longest time looking for this recipe, yet when I wasn't even thinking about it; lo and behold the recommendations brought a quick and easy video about it.
Love how you're straight to the point. You don't tell stories for 5 minutes and the actual video starts afterwards. Just some good ass home cooking and your buttery voice ROFL
Darth Kaiba buttery voice 😂
I love cooking dinner for 3-4h. Just makes so much fun every day. Really relaxing too.
Also prepping next day dinner after having dinner every day is just the best.
Please more videos and recipes like this. So I have more things to do every evening.
I made this tonight and it was delicious. I soaked the beans for 4 hours, then cooked in the pressure cooker for 40 min. I didn't get to make the pickled onions, so I made pico de gallo instead. Fantastic! Thank you.
I love your content man. Thank god i saw that reddit post
PSA: There is vegan chicken bouillon by that same company! Also vegan beef and veggie versions!
dried mushroom reconstitution liquid
Made the beans, sooo good. It is my weekly dish now- that good. Thank you Adam.
Cuban style black beans are definitely my all time favorite bean to eat love it, great video thank you.
I’m an incoming college freshman who can not afford the crazy over priced meal plan and idk yet for sure but i think you’re saving me
Adam, the Cubans often do things a little different with the seasoning timing. The beans are cooked almost an hour to soften with the bay leaf, and sometimes a small part of the bell peppers. Meanwhile the onions, majority of bell pepper, all get sauteed together, then when softend add the garlic, cumin, oregano, deglaze with some dry wine and vinegar and sugar. This sofrito gets thrown in to the beans for about 15-20 minutes at the end along with the salt.
I just started to see the benefits of beans....your video got me started on a healthier life change! Thank u!
When he said “brown rice takes forever, even longer than you think” I felt that.. and when he said he loved brown rice and put that cilantro in! Boi it ain’t gonna be gummy when u leave that ish on warm ur a genius Adam ❤️
When uploading it once it wasn't enough
@TheFerociousFire I commented that before he commented
DEFEATING TSERIES WITH NO SUBS don’t assume genders they might be a girl or maybe a boy
How is assuming gender considered rude dude
Why I upload twice, NOT once
Wanna know reason I like your channel so much? You talk faster. I usually watch videos on 1.5 to 2x speed because everybody talks so insufferably slow to get to that ten minute+ sweet spot. So, thanks for that. Also, the recipes are good, too, but you already knew that.
Heyo, your veggie dishes are salvation here. As a meatless cook I often struggle to find things that both taste and feel wholesome and don't take hours of dedicated effort (and are not just yet another egg dish). Between this one and your veggie soup vid, you've definitely made a great impact on my life.
My zojirushi rice cooker set to the quick rice setting with 2:1 water to brown rice cooks it nicely in 30 minutes. If you have the 2 hours for the brown rice setting where it also soaks the rice, it will be the best brown rice you'll ever have, just like a restaurants! Just want to thank Adam for helping me become a much better cook! I also very much enjoy the food science that he explains behind his practices.
Fun fact: Black beans + Rice (usually white) is one of, if not THE main day-to-day meal in Brazil.
It's considered a fundamental dish which acts as the base for our food habits. You can find this in every restaurant you go, and even McDonald's is legally obliged to serve this dish if requested (based on mandatory "healthy options" for fast food chains).
Ragusea likes to say Black beans até vegan, as they are! But the most delicious way of having it is a stew made with smoked pork part: the FEIJOADA!
Adam, what is the secret to eternal life?
.
.
.
.
Adam: *liquid chicken bouillon*
and *WHITE WINE*
And frozen ice cubes of food
Amo tus videos. Son lo máximo.
Interesting watching this 3yr old video today I can see how much your style has changed. Nice and keep being AWESOME
Hey mate, your camera has a dead pixel. 4:39 you can see it in the beans
How tf did you noticd
Adam: Vegan without even trying to be.
Also Adam: Must. Not. Use. Chicken Bouillon.
You can just use 'chicken style' bouillon if it's available.
Just made this but swapped a tablespoon of oregano for Dill and added a few tbsp of smoked and regular paprika as well. Also caramelized the veggies and put them in at the end. Finally I was making my own hot sauce and threw the leftover pulp from it into the mix. Holy crap it was good.
recently discovered this channel and am absolutely happy with it. practical recipe, explications straight to the point, good visuals.
Adam: "I get rid of the bean starch water, it contains all of the indigestible solids that have leeched out from the beans that make you gassy."
Haha, Adam Ra-*gas*-ea.
"You can always add more water later, but you can't take it away"
Evaporation: *am I a joke to you?*
Ya but the food becomes overcooked tho
And it takes way longer
Yes, finally a recipe from your channel that us, vegans, can enjoy it withou changing anything. Thanks! 😉
I made brown rice tonight, and toasting it first made a huge difference!
Bean 2: Electric Boogaloo
Adam : *struggling of making brown rice*
Asians : lol
Fantastic recipe. I make the pickled onions about half the time (sometimes I forget, sometimes because I don't feel like putting it together). I also add more diced bell peppers and mushrooms to make it more healthy, and omit the jalapeno (I use red pepper flakes/ground black pepper instead). Salmon or chicken thighs also bring the dish together, but it's still good vegan/veggie! This has become a staple in our household, I make it once a week or once every two weeks and it's great every time!
Hi Adam! My trick for rice has been to cook it for as long as it takes to absorb the water, then scoop it out and put it in the microwave (I go for a full minute bc I'm using a bowl but I'm sure it'd take less time on a plate), it usually helps to make it less gummy
It looked like he dump in the whole seasoning can
Dialga at 6:19 😂
sinnoh confirmed
Hi. I live in Korea and I mostly east a rice based meal everyday. We usually use a rice cooker. Which is similar to a large pot but has no steam holes. This allows the steam to increase the pressure of internals of the rice cooker allowing it to cook faster and not soggy. Traditionally Koreans used large pots (larger than your entire stove) to cook rice. The key is to make sure you have a heavy enough lid to keep all the water vapor trapped inside to increase pressure. Once cooked make sure to open it up to release the pressure and stir it well. This allows any of the water vapor escape preventing it fro. Condensing and making the rice soggy. I really enjoy your videos and hope you have a nice day. Thanksm
Your cooking videos are amazing, You do such a good job of explaining why to do things, not just how to do things. And your production quality is amazing. Please never stop! I want to learn everything you know how to cook.
Hey I love these vids just like everyone else but one thing that irks me is when you use the knife blade to scoop your food off the board. It’s bad for the blade and will cause premature wear/dulling. It’s an easy fix, just flip to the non-blade side of the knife before moving the food, or you can use a dedicated board scraper. Cheers.
This, this is the fast, witty, cooking content my ADHD ass has been waiting for
Beans that rise up overnight are bad discard them, stew with fresh water. 1 part rice 2 parts water, when it boils and absorbs half of the liquid cover with a lid and let it be for 20 minutes uninterrupted at lower heat. Proceed to fluff with fork or toss it around gently from the bottom depending on your pot, if undercook 10 minutes more intervals. That amount of rice he made only takes 25 minutes.
Wow, such a great recipe - we just had it for dinner! I followed it exactly as presented and the result was fantastic!
Limes: *exist*
Adam: "I LIKE MY FOOD SLIGHTLY MORE ACIDIC THAN THE REGULAR AVERAGE PERSON"
That's Rajma Chaval man..
P.s. - Very popular dish in India, one of the personal favorite !
I tried this recipe today and loved it! I used pomegranate syrup instead of sugar and vinegar though and where I live, you can buy pre-steam brown rice which only cooks in 10 minutes.
I’ve been watching ur videos all day long, love ur channel!
rice enough for 4 adult persons
Me an asian : Nope
Water Parsley how tf did u come up with your username
@Reem Sarah it's a common veggies here minari ( 미나리) , look up on the english translation and it is sound cool xd
Water Parsley oh sorry! I sound like a idiot lol
"how would you be able to tell?"(if it's cilantro or parsley)
Why am I so sure you said that to humour one half of the audience and trigger the other?
Especially if, like my sister compared to me, you’re born with a genetic condition that makes cilantro taste like soap (her, not me, I love it!)
I just made this dish now and it is just cooling down in the kitchen. However, when I tasted the beans it was gorgeous thank you for sharing this delicious recipe.
Hi Adam! This is the first time I comment on your video. I just want to say that I love the way you talk and describe the recipe! Thank you for the knowledge!
oo this is the steakhouse don't have windows because it makes the steak look grey duddddeee... I like your random facts