Beryl, use more liquid (you can add water to it) and boil the liquid in a pot next to your risotto. Adding very hot liquid will help with the cooking time and make stirring easier. Salute!
Yeeesss this is the way! I always have a pot of stock boiling next to my risotto for easy access, the fact that it's already hot when it gets added makes all the difference.
Queijo de Coalho comes in sticks so we can grill them in barbecues. It's a very popular barbecue treat. You could also add it to Baião de Dois after quickly toasting the squares in an air fryer, as they add a bit of crunch to the dish. And if you cut them even smaller, they get even crunchier! I love it that way!
Lots of good risotto advice in the comments already. Beryl, I thiiiiink it might be time for you to be brave and curious as always and tackle the risotto topic again this year. It is such an easy, humble, elegant, versatile, rewarding dish and it might even enter your dinner rotation once you figured it out. Would really love that for you. You will have all of our support, I am sure of it! Keep up the excellent work.
When you shaped the tacu tacu with your hand I laughed because it’s something I honestly would’ve done lol. But just a tip, we don’t use plain beans, it’s already prepared beans like a stew. The liquid from the bean “stew” when mixed with the rice forms a kind of dough, so when you fry it in the pan it’s easier to shape once it forms a crust. Also try to use one side of pan. If you look at more videos of this recipe you’ll see the technique. And lastly don’t worry about it falling apart because it’s not as easy it seems to flip unless you’re experienced. You did really well overall! Thank you for including Tacu Tacu. 🥰🥰🥰
21:51 the sofrito you needed was the green one, and most people use a ham steak chopped up. If you want to make sofrito fresh, it’s equal amounts of garlic, onion, ajicito (sweet peppers), cilantro, recao (culantro/sawtooth coriander), and cubanelle peppers. ALSO, the olives used are specifically “alcaparrado” olives it’s olives, pimentos and capers.
I love it when Italians speak English. Italian is such a wonderful language, and the Italians practically sing when they speak English. I could listen to Christian for hours.
I kept saying to myself "If Beryl still lives in NYC... she better include arroz con guandules!" haha but I honestly never seen it made that way. We do add meat to ours, but we use Dominican longanista - so good! But that coconut milk makes me want to try the recipe. Great video.
Tacu Tacu is amazing !!! I´m Peruvian and I promise you once you try it, you never come back. The texture and mix of all the flavours creates a delicious plate and it can be served with any kind of stew or protein you like ;)
I have never added bell peppers to Baião de Dois, but I guess it wouldn't be bad! The dried salted beef "carne seca" is a bit more difficult to work with, but I think it makes the dish even more delicious in addition to the sausage. Also, pro tip: grilling the little cubes of coalho cheese until golden brown before adding to the dish makes it pop!
Hi Beryl, I've been following you for quite a while though rarely if ever commenting. I love how you use food dishes to connect people all over the world. I saw how you were struggling with the risotto, which is a dish I regularly make. I'm not Italian (I'm Belgian), but I find it a very easy dish to make. Your pan was quite large; I would have used a higher pot (preferably with a thick bottom). Add a decent amount of olive oil, add an onion (or shallot) and let it melt, then add in the rice (I prefer carnaroli). On a medium to low heat, let the rice become translucent, then add in about 1/4 or 1/3 of the broth (hot or hold doesn't matter). Cover the pot with a lid!!! Just let time do the work. Stir from time to time and when the rice has absorbed the liquid, add some more. I use a ratio of 200 gr of rice to 600 ml of broth. Hope this helps ❤
That exasperated "oh, risotto" 😭🤣 I thoroughly enjoyed listening to Christian talks in such detail and with such passion about the history of that dish. Felt like a history lesson. Was really fascinating. As well as Debillee's amazing explanation of her grandmother's recipe. "... into something that's extraordinary, it's more than just food. It is a story of history, culture and connection that's passed through generations and shared with others as an act of love." ❤️ that was really beautiful. I can already tell I'm gonna love Tacu Tacu. All those ingredients combined make for a perfect sweet and savoury combo. Xoi Dua Den is 100% being made ASAP. Never heard of it, but its sounds absolutely perfect in taste and texture. I can't wait 🤤 I love rice. I love beans. I love rice and beans. Thanks for another wonderful video, Beryl and crew 💚
Beryl: This cheese is often made in barbecues. Grill them, toast them over some sort of open flame, even the stove. The best place to eat queijo coalho is at the beach,
My mothers Arroz con gandules is inadvertently vegan, she never used coconut milk, meat, lard, or onions and it always came out on top, even non Puerto Rican I feed it to has their mind blown at this dish.
So without the cheese, the Baião de Dois is VERY similar to what we in the Deep South call “hoppin’ John.” My grandmother would have cooked black eyed peas (or field peas) with onion and bell pepper and either a ham bone or chopped ham leftover or some sort of smoked pork sausage, and we probably would have eaten that over rice. The leftovers would be mixed together and put away and when you take the dish out the next day, the mixture is Hoppin’ John! Some people also add stewed tomatoes, maybe in either the beans, but we never did that. It was just the black eyed peas (and the stuff added to them during cooking) and the white rice.
Hi beryl, You should try a congolese dish called Madesu. It’s eaten in both Congo with a thick tomato and white beans sauce. You add rice and beef usually.
When I saw the name of this video the first thing that came to mind was Tacu Tacu and I am sooo happy it was featured in the video! Please if you make this at home try to always have it with a fried plantain, fried egg and salsa criolla with some lemon juice, you'll love it!
I just finished watching President Jimmy Carter's funeral, cried at the end when the military carried him in his flag-draped casket out of the church, then came here and giggled at Beryl's silliness. Thank you for that part of your personality that is such a comfort, Beryl. _Rest peacefully, President Carter._
Hi Beryl, You should try a very common dish in Suriname 🇸🇷 called Bruinen Bonen met Rijst. My mother made it for us almost weekly and it is still a staple for me now.
Next time, I hope you can try Ginataang Munggo from the Philippines! It's a simple mix of mung beans, glutinous rice, coconut milk, and sugar. It's a bit similar to the Vietnamese dish. It's sweet, unlike most of the dishes featured which are savory.
Wonderful! I hope you do more rice and beans recipes. We have a large family. We are always looking for reasonably priced meals that taste amazing and can feed our family of 10.
Happy New Year Beryl... here's a tip for cooking beans ..make sure you pick through it to make sure you have no rocks or pebbles.. You can pre soak them your beans in salt water for about an hour..and after you drain them if you boil them in fresh saltwater with some chicken broth..like a cup of chicken broth.. I'm from Texas and cook rice and beans quite often...you can use cajun sausage or chorizo..we boil pinto beans with salt pork and ham hock..or smoked neckbones if we have them.. but it also depends on the type of beans you use since each have different cook times..but thats a good tip for things like pintos or navy or mayacoba beans
I'm going to have to try out the PR rice & beans.... I've been eating some form of rice n beans all my life but never would have thought to put in coconut milk. I can't wait to try it out.
Deliciousss love this episode!!! 😍 For the alcohol to deglaze, like you said, my rule of thumb is when you can't smell the alcohol as much anymore 😄 !! When you smell the beautiful wine aromas without the alcohol poking through your nostrils you're good 😆 Also you should try small navy beans or cannellini in risotto, I think it's so lovely and a great extra protein + doesn't overpower the other ingredients. Cheers Beryl!!!
I agree this is perfect timing. I have a huge stash of rancho gordo beans because I'm in the club, so I have resolved to make beans every week until I am caught up. I will try each of these recipes! Thank you!!!
This is amazing! Looks delicious, about the brazilian cheese you picked up you can grill so it'll have a crunchy layer and it's a perfect cheese to eat along with barbecue you can grill it with the meat, veggies, it's amazing for rice dishes or even salad or farofa... 😁
We have red beans and rice as a side at every holiday to remind us of the time when that was all we could afford. We also eat it a lot on Monday's cause that's when everyone eats it here, lol.
One more thing about the Risotto (it's RisoTTo, not risoato): It is truly a labour of love, but it's so marvellous when it comes together finally. It's definitely something the "Nonna" (Grandma) would make because the nonnas have the time and the patience.
We looked into where the Wash/Don't Wash rice controversy came from...According to what we found: as an agricultural product, Eastern cultures would wash out debris, insects etc from the rice (reduces starch). Western rice was grown and harvested under different conditions and would be "dry cleaned" (shaken and sieved).The resulting no starch/starchy rice then influenced preparations and recipes.
Try using your instant pot for risotto. A few minutes to come up to pressure, 6 minutes under pressure, and a few minutes quick release time, and once you finish sauteing the rice it's basically a hands off dump and stir.
Beryl, queijo coalho can be fried, grilled and barbecued on its own, no batter needed. It keeps its shape and is ridiculously tasty that way - that's actually why it comes on a stick, so you can just go ahead and grill it. Also, damn, Imma make that risotto, it looks awesome.
i was waiting for you to show the culantro with the gandules! we use it a lot in our house. i was told it’s used for cooking and then cilantro is used for garnish. it tastes so much like cilantro but still slightly different. in our dominican-american household we call it recao 🇩🇴 also i was waiting for you to reference having the aji amarillo paste left in your pantry from your previous peruvian dish 😍 🇵🇪
Live in sweden Stockholm and just seen sticky rice in asian stores the last 2 years or so. We had a sushi type of rice for long long time or jasmin or basmati but glutinous rice nope. Thats so new in the stores. Not central europe but well europe and we don't have that here either
I was thinking of a rice and beans dish from Japan and the first one that came to mind was ohagi, which is a traditional sweet of rice filled with red bean paste. If you like red bean, you should definitely give it a try! 🇯🇵 (Though personally i prefer zunda instead which is edamame paste!)
I adore rice & beans of every description, but being from the American South, recipes tradionally include some type of pork. Then I went vegan. The simple addition of miso gives my hopping John & red beans n rice a nice complex, salty edge without animal products. Btw, black-eyed peas are actually a type of "field peas."
Hi! Thi mentioned soy being part of her dish, leading me to think the black beans she was referring to might be fermented black beans, AKA soy beans that blacken during fermentation. I think it’s a more logical choice, as they are a key ingredient in many Asian recipes. I think they would change the complexion of the dish entirely. 🙃
Hi there @rebeccaSchweitzer. Thi from the video here 😊 Xôi is the term for steamed sticky rice in Vietnamese, not salted fermented soy beans. Dau den is just generic black beans.
The reason there are so many beautiful and wonderful recipes is b/c there were people before us who believe in the us in the future. Thank you families. And here's the twist we are all the same family.
Awww I wish I had known about this episode i actually have a family dish made of rice pinto and red kidney beans chicken and or pork and the best sauce we literally beg for it year round ❤️
Question: if the recipe calls for "unseasoned sausage" that you're taking out of the casing anyway, wouldn't that just be the same thing as using ground pork?
I can't believe you made Baião de Dois 😮I don't even try to do it because I find it difficult. 😂We usually eat in restaurants or at our aunt's house. 😂 Lots of love and flavors for you 🇧🇷❤❤ p.s queijo coalho It is typical roasted on the barbecue
That last one looked so amazing! I once made a “peanut crunch” recipe that was chopped peanuts, sesame seeds, and coconut, pinch of salt, a little sugar and then toasted all together until the sugar melted. I wonder if that was inspired by this dessert?
nice episode. we cant eat pork at my house, nor dairy so i have to adapt most things I cook so that neither I nor my husband's food allergies are set off. so as you are cooking i'm adapting the recipe in my head. Re the sofrito -- i have a pepper fetish and grow like 60 varieties each year from around the world. I actually grow the aji dulce pepper, which is used in the traditional Puerto Rican sofrito sauces... yes, it makes a huge difference to use the true pepper. If you want to do an episode with some little known peppers, contact me and i'll try to grow some for you to do something with late next summer. :) my contact info is on my "about" page.
3:08 Beryl, you shouldn’t wash the rice. It loses all the starch and spoils the result. Try to see if the rice there already comes clean and selected, if not ask for Brazilian rice.
18 minutes is what you need to cook rissotto because you need to be this silky not overcooked rice , not dense mass. The residual heat of the rice is going make the rice perfect
OMG, I never thought that rice and beans could be made together (ai meu inglês). I never cooked beans without a pressure cooker too, I'm learning things here. I like my Baião de Dois with bacon and almost dry (the beans without it's water and faroooofaaa).
Fun fact: I do have dry black beans in my pantry. Guess what I wanna try first? Tonight, I wanna make a "my version" of a Wisconsin olive burger (using the black kalamata olives). Anyone ever heard of it? I didn't! (Only excuse: I'm german and have only been to KS ond OK, so far.) But: would that be a topic? I've become familiar with the Oklahoma onion burger, of course. What other burgers are that much related to a specific state of the US? Greetings from the far north of Germany!
Here is another thing you could do with black beans which is as the black beans start to cook plump up add in a bay leaf with cumin, salt, pepper & garlic powder along with a while garlic one garlic head(this helps absorbs that chemical that would make you toot LOL) and as a side dish put white rice(I suggest Jasmin rice just because it is more flavorful then regular white rice) and do yellow almost black look plantains(when their yellow with black spots or even almost all black their going to be super sweet & delicious) and put it spoonful of sour cream to dip your plantains in. By the way fry your plantains til they look deliciously gooey qnd you have yourself a delicious everyday Salvadoran meal and I am not Salvadoran myself rather Mexican/Colombian mix but through friends have learned about this along with learning to love this simple meal..
Asian here. I agree, do NOT wash the rice when making risotto. You need the starch to give it the creamy texture. If you're looking for a cooking hack for risotto, look up an oven version. The texture isn't quite as good as on the stove top & an Italian granny would probably skin me alive, but it makes it a doable weekday meal.
For the first recipe, the Brazilian one, is there any other type of cheese you could use? We can't get the Brazilian cheese here and we can't get halloumi, I live in small town western KY, most grocery stores here don't carry either of those.
@tracey2156 love Korean food! but have to go to groceries in neighboring states (Carbondale, IL or Clarksville, TN) or splurge on ordering from H-mart online
Beryl, use more liquid (you can add water to it) and boil the liquid in a pot next to your risotto. Adding very hot liquid will help with the cooking time and make stirring easier. Salute!
This is excellent advice, and you can also use a kettle if you have one!
+1 to this
@@amyofthewood2578I never thought of that, but what a great idea!
Yes, this is what I do ❤
Yeeesss this is the way! I always have a pot of stock boiling next to my risotto for easy access, the fact that it's already hot when it gets added makes all the difference.
If this video didn't have Baião de Dois I would've been devastated! Thanks Beryl for always featuring amazing Brazilian dishes on the channel
I was rooting so hard!
I was expecting feijoada, but baião makes more sense
I read rice and beans and as a Brazilian run to watch the video and you did not disappoint me.
Queijo de Coalho comes in sticks so we can grill them in barbecues. It's a very popular barbecue treat.
You could also add it to Baião de Dois after quickly toasting the squares in an air fryer, as they add a bit of crunch to the dish. And if you cut them even smaller, they get even crunchier! I love it that way!
It was a beautiful slice of Italian History, that Christian provided us. I love that.
Omg I’m so happy to see Paraíba represented! My whole family is from there 😭💖 🇧🇷
Yeah! Now I'm craving for some baião de dois 😅
Lots of good risotto advice in the comments already. Beryl, I thiiiiink it might be time for you to be brave and curious as always and tackle the risotto topic again this year. It is such an easy, humble, elegant, versatile, rewarding dish and it might even enter your dinner rotation once you figured it out. Would really love that for you. You will have all of our support, I am sure of it! Keep up the excellent work.
When you shaped the tacu tacu with your hand I laughed because it’s something I honestly would’ve done lol. But just a tip, we don’t use plain beans, it’s already prepared beans like a stew. The liquid from the bean “stew” when mixed with the rice forms a kind of dough, so when you fry it in the pan it’s easier to shape once it forms a crust. Also try to use one side of pan. If you look at more videos of this recipe you’ll see the technique. And lastly don’t worry about it falling apart because it’s not as easy it seems to flip unless you’re experienced. You did really well overall! Thank you for including Tacu Tacu. 🥰🥰🥰
21:51 the sofrito you needed was the green one, and most people use a ham steak chopped up. If you want to make sofrito fresh, it’s equal amounts of garlic, onion, ajicito (sweet peppers), cilantro, recao (culantro/sawtooth coriander), and cubanelle peppers.
ALSO, the olives used are specifically “alcaparrado” olives it’s olives, pimentos and capers.
I agree.
I love it when Italians speak English. Italian is such a wonderful language, and the Italians practically sing when they speak English. I could listen to Christian for hours.
I immediately thought my partner would say it sounds like Nosferatu. I love the sound as well, beautiful
I kept saying to myself "If Beryl still lives in NYC... she better include arroz con guandules!" haha but I honestly never seen it made that way. We do add meat to ours, but we use Dominican longanista - so good! But that coconut milk makes me want to try the recipe. Great video.
In Grenada and Trinidad, my family uses coconut milk and pigtail in our rice and pigeon peas.😊
@@andycalimara🇬🇩🇬🇩🇬🇩
I'm dominican, and I was so glad to see arroz con gandules, too!
Tacu Tacu is amazing !!! I´m Peruvian and I promise you once you try it, you never come back. The texture and mix of all the flavours creates a delicious plate and it can be served with any kind of stew or protein you like ;)
I have never added bell peppers to Baião de Dois, but I guess it wouldn't be bad! The dried salted beef "carne seca" is a bit more difficult to work with, but I think it makes the dish even more delicious in addition to the sausage. Also, pro tip: grilling the little cubes of coalho cheese until golden brown before adding to the dish makes it pop!
Try to grill the queijo coalho and drizzle a little bit of molasses on top! It’s heavenly!!!
Was about to comment the same! haha little molasses or honey on top and some tries oregano if you like it YUM!
YES!!! eating it plain is not that good, you need to grill or fry it
Hi Beryl, I've been following you for quite a while though rarely if ever commenting. I love how you use food dishes to connect people all over the world. I saw how you were struggling with the risotto, which is a dish I regularly make. I'm not Italian (I'm Belgian), but I find it a very easy dish to make. Your pan was quite large; I would have used a higher pot (preferably with a thick bottom). Add a decent amount of olive oil, add an onion (or shallot) and let it melt, then add in the rice (I prefer carnaroli). On a medium to low heat, let the rice become translucent, then add in about 1/4 or 1/3 of the broth (hot or hold doesn't matter). Cover the pot with a lid!!! Just let time do the work. Stir from time to time and when the rice has absorbed the liquid, add some more. I use a ratio of 200 gr of rice to 600 ml of broth. Hope this helps ❤
The stock needs to be warm, otherwise stop the cooking of the rice. For the rest it’s quite accurate.
That exasperated "oh, risotto" 😭🤣
I thoroughly enjoyed listening to Christian talks in such detail and with such passion about the history of that dish. Felt like a history lesson. Was really fascinating.
As well as Debillee's amazing explanation of her grandmother's recipe. "... into something that's extraordinary, it's more than just food. It is a story of history, culture and connection that's passed through generations and shared with others as an act of love." ❤️ that was really beautiful.
I can already tell I'm gonna love Tacu Tacu. All those ingredients combined make for a perfect sweet and savoury combo.
Xoi Dua Den is 100% being made ASAP. Never heard of it, but its sounds absolutely perfect in taste and texture. I can't wait 🤤
I love rice. I love beans. I love rice and beans.
Thanks for another wonderful video, Beryl and crew 💚
Thanks for the beautiful acknowledgement of Eora Country Liliana. 14:56
Beryl: This cheese is often made in barbecues. Grill them, toast them over some sort of open flame, even the stove. The best place to eat queijo coalho is at the beach,
My mothers Arroz con gandules is inadvertently vegan, she never used coconut milk, meat, lard, or onions and it always came out on top, even non Puerto Rican I feed it to has their mind blown at this dish.
Can we have the recipe ?? 🙏🙏🙏
The dish from Puerto Rico looks so delicious, the ingredients there and the flavors really make me want to taste it
Im not sure if you've done a quinoa episode but I'd watch that
You must try the turkish national dish: Kuru Fasulye, served with Turkish rice: Pilav, delicious!
So without the cheese, the Baião de Dois is VERY similar to what we in the Deep South call “hoppin’ John.” My grandmother would have cooked black eyed peas (or field peas) with onion and bell pepper and either a ham bone or chopped ham leftover or some sort of smoked pork sausage, and we probably would have eaten that over rice. The leftovers would be mixed together and put away and when you take the dish out the next day, the mixture is Hoppin’ John! Some people also add stewed tomatoes, maybe in either the beans, but we never did that. It was just the black eyed peas (and the stuff added to them during cooking) and the white rice.
Hi beryl, You should try a congolese dish called Madesu. It’s eaten in both Congo with a thick tomato and white beans sauce. You add rice and beef usually.
When I saw the name of this video the first thing that came to mind was Tacu Tacu and I am sooo happy it was featured in the video! Please if you make this at home try to always have it with a fried plantain, fried egg and salsa criolla with some lemon juice, you'll love it!
I just finished watching President Jimmy Carter's funeral, cried at the end when the military carried him in his flag-draped casket out of the church, then came here and giggled at Beryl's silliness. Thank you for that part of your personality that is such a comfort, Beryl.
_Rest peacefully, President Carter._
RIP ❤
My family is from the south, and we love Red Beans and Rice.
Absolute perfect timing! I just opened youtube to search for new beans recipes and here we are :D thank you Beryl!
OHHH MY FAVORITE MEAL on the planet. This is going to be a GREAT EPISODE. Thanks Beryl! 🙌🏾🙌🏾🙌🏾
Hi Beryl,
You should try a very common dish in Suriname 🇸🇷 called Bruinen Bonen met Rijst. My mother made it for us almost weekly and it is still a staple for me now.
Next time, I hope you can try Ginataang Munggo from the Philippines! It's a simple mix of mung beans, glutinous rice, coconut milk, and sugar. It's a bit similar to the Vietnamese dish. It's sweet, unlike most of the dishes featured which are savory.
Wonderful! I hope you do more rice and beans recipes. We have a large family. We are always looking for reasonably priced meals that taste amazing and can feed our family of 10.
I'm grateful I learned about Hoppin' John for New Years because, even if it doesn't bring me luck, I found out black eyed peas are delicious.
Happy New Year Beryl...
here's a tip for cooking beans ..make sure you pick through it to make sure you have no rocks or pebbles..
You can pre soak them your beans in salt water for about an hour..and after you drain them if you boil them in fresh saltwater with some chicken broth..like a cup of chicken broth.. I'm from Texas and cook rice and beans quite often...you can use cajun sausage or chorizo..we boil pinto beans with salt pork and ham hock..or smoked neckbones if we have them.. but it also depends on the type of beans you use since each have different cook times..but thats a good tip for things like pintos or navy or mayacoba beans
I'm going to have to try out the PR rice & beans.... I've been eating some form of rice n beans all my life but never would have thought to put in coconut milk. I can't wait to try it out.
Deliciousss love this episode!!! 😍
For the alcohol to deglaze, like you said, my rule of thumb is when you can't smell the alcohol as much anymore 😄 !! When you smell the beautiful wine aromas without the alcohol poking through your nostrils you're good 😆
Also you should try small navy beans or cannellini in risotto, I think it's so lovely and a great extra protein + doesn't overpower the other ingredients. Cheers Beryl!!!
I agree this is perfect timing. I have a huge stash of rancho gordo beans because I'm in the club, so I have resolved to make beans every week until I am caught up. I will try each of these recipes! Thank you!!!
Love this episode! Would be so great with a part two!
Rice and beans is a staple in my house ❤
This is amazing! Looks delicious, about the brazilian cheese you picked up you can grill so it'll have a crunchy layer and it's a perfect cheese to eat along with barbecue you can grill it with the meat, veggies, it's amazing for rice dishes or even salad or farofa... 😁
The pleading with the risotto is very relatable lol
haha i just made risotto during my lunch break and it was indeed a labor of love. pretty therapeutic if you have a lot on your mind.
We have red beans and rice as a side at every holiday to remind us of the time when that was all we could afford. We also eat it a lot on Monday's cause that's when everyone eats it here, lol.
Must be from New Orleans? ❤
Please do a part 2, to include gallo pinto from costa rica , and rice and beans from costa rica Caribbean side
I'm Brazilian, it's obvious that I can't live without rice and beans EVERY SINGLE DAY. I've also made tacu tacu at home out of my own curiosity.
From Puerto Rico here, AMEN. Rice and beans is something I can eat every day.
@FishboyAbzu yeahhh, I think Brazil is very similar to Caribbean countries when it comes to food.
One more thing about the Risotto (it's RisoTTo, not risoato): It is truly a labour of love, but it's so marvellous when it comes together finally. It's definitely something the "Nonna" (Grandma) would make because the nonnas have the time and the patience.
We looked into where the Wash/Don't Wash rice controversy came from...According to what we found: as an agricultural product, Eastern cultures would wash out debris, insects etc from the rice (reduces starch). Western rice was grown and harvested under different conditions and would be "dry cleaned" (shaken and sieved).The resulting no starch/starchy rice then influenced preparations and recipes.
As a hispanic I am still washing my rice just like I wash my beans lol
Try using your instant pot for risotto. A few minutes to come up to pressure, 6 minutes under pressure, and a few minutes quick release time, and once you finish sauteing the rice it's basically a hands off dump and stir.
Hoppin' John has entered the chat...
So funny to hear you call field peas a specialty ingredient. A southern US staple. 😃
Beryl, queijo coalho can be fried, grilled and barbecued on its own, no batter needed. It keeps its shape and is ridiculously tasty that way - that's actually why it comes on a stick, so you can just go ahead and grill it. Also, damn, Imma make that risotto, it looks awesome.
i was waiting for you to show the culantro with the gandules! we use it a lot in our house. i was told it’s used for cooking and then cilantro is used for garnish. it tastes so much like cilantro but still slightly different. in our dominican-american household we call it recao 🇩🇴
also i was waiting for you to reference having the aji amarillo paste left in your pantry from your previous peruvian dish 😍 🇵🇪
Haha ONG I’ve had that for a while it’s a staple in my fridge now others things have come and gone yet the ají remains
sticky rice isn't common in Central Europe, but you can get it online or in asian grocery stores. But it definitely isn't a staple food in Europe.
Yeah. My asian store just had it in the last 2 years even.
Live in sweden Stockholm and just seen sticky rice in asian stores the last 2 years or so. We had a sushi type of rice for long long time or jasmin or basmati but glutinous rice nope. Thats so new in the stores. Not central europe but well europe and we don't have that here either
I was thinking of a rice and beans dish from Japan and the first one that came to mind was ohagi, which is a traditional sweet of rice filled with red bean paste. If you like red bean, you should definitely give it a try! 🇯🇵 (Though personally i prefer zunda instead which is edamame paste!)
Risotto is one of the best things you can make in an Instant Pot. No babysitting or worries about failure.
Hi Beryl, In the Philippines we have a dish called Mungo made with mung beans and all our food is eaten with white rice.
Finally somebody from Brazil that's not from São Paulo 😊
I use feta cheese in my rice&beans dish (chick peas w/sauteed bell peppers and onions) its great!
I might try the sticky rice with black beans ....❤
I adore rice & beans of every description, but being from the American South, recipes tradionally include some type of pork. Then I went vegan. The simple addition of miso gives my hopping John & red beans n rice a nice complex, salty edge without animal products. Btw, black-eyed peas are actually a type of "field peas."
Hey Beryl, It would be great if you could do an what to order from a Bangladeshi restaurant...I think this cuisine needs more exporation...
The first dish from Brazil is a lot like the Hoppin' John I grew up eating and make for New Years Day.
i was thinking the same. Hoppin' John, greens and cornbread
Hi! Thi mentioned soy being part of her dish, leading me to think the black beans she was referring to might be fermented black beans, AKA soy beans that blacken during fermentation. I think it’s a more logical choice, as they are a key ingredient in many Asian recipes. I think they would change the complexion of the dish entirely. 🙃
She said "xôi," not soy. Black beans are the correct bean.
Hi there @rebeccaSchweitzer.
Thi from the video here 😊
Xôi is the term for steamed sticky rice in Vietnamese, not salted fermented soy beans. Dau den is just generic black beans.
@ thank you! Good to know
Queijo Coalho from the beach vendorssss!! Heavenly
Com um melaço entao! Ai fica loucura
The reason there are so many beautiful and wonderful recipes is b/c there were people before us who believe in the us in the future. Thank you families. And here's the twist we are all the same family.
Awww I wish I had known about this episode i actually have a family dish made of rice pinto and red kidney beans chicken and or pork and the best sauce we literally beg for it year round ❤️
I've only just found you and love your content 😀
Beans and rice look like they make awesome veggie burgers
This video surprised me… I’m having a hard time deciding which recipe to try first! 😊
That risotto looks incredible. I love beans and I love risotto. Will I be cooking this? No. Will I beg for someone to make it for me? Mayhaps.
The hole in the cheese cubes was funny to me too for some reason and I thought the same hahaha
It was pretty funny! 👍
Beryl you can make risotto in your instapot....all the goodness without all the work of waiting.
I'm usually not impressed with the artwork but I really like the frogs.
Thanks to Liliana for her acknowledgment of Country when she introduced herself.
Question: if the recipe calls for "unseasoned sausage" that you're taking out of the casing anyway, wouldn't that just be the same thing as using ground pork?
No, there is salt and pepper (and sometimes garlic). I also think it is fatter than standard mince
I can't believe you made Baião de Dois 😮I don't even try to do it because I find it difficult. 😂We usually eat in restaurants or at our aunt's house. 😂 Lots of love and flavors for you 🇧🇷❤❤ p.s queijo coalho It is typical roasted on the barbecue
I love rice and beans ❤.
Debilee's granny definitely could cook!
That last one looked so amazing! I once made a “peanut crunch” recipe that was chopped peanuts, sesame seeds, and coconut, pinch of salt, a little sugar and then toasted all together until the sugar melted. I wonder if that was inspired by this dessert?
nice episode. we cant eat pork at my house, nor dairy so i have to adapt most things I cook so that neither I nor my husband's food allergies are set off. so as you are cooking i'm adapting the recipe in my head.
Re the sofrito -- i have a pepper fetish and grow like 60 varieties each year from around the world. I actually grow the aji dulce pepper, which is used in the traditional Puerto Rican sofrito sauces... yes, it makes a huge difference to use the true pepper.
If you want to do an episode with some little known peppers, contact me and i'll try to grow some for you to do something with late next summer. :) my contact info is on my "about" page.
Just came here to say that the add placement for Minsley was ✨️chef's kiss✨️ and should be studied by EVERYONE who does adds.
I can see why grandma head off sharing the recipe - girlfriend just put it right out there!!!
3:08 Beryl, you shouldn’t wash the rice.
It loses all the starch and spoils the result.
Try to see if the rice there already comes clean and selected, if not ask for Brazilian rice.
I've only got Garbanzo and Calrose rice down, so this is good for me.
Happy New Year's
Omg Quicksilver is such a good book!
18 minutes is what you need to cook rissotto because you need to be this silky not overcooked rice , not dense mass. The residual heat of the rice is going make the rice perfect
OMG, I never thought that rice and beans could be made together (ai meu inglês). I never cooked beans without a pressure cooker too, I'm learning things here. I like my Baião de Dois with bacon and almost dry (the beans without it's water and faroooofaaa).
a video about rice and beans and no congrí??! ig the last dish made up for it as a sort of sticky version of it haha great video :)
You make me hungry even if I just ate!
Risotto cooks in 6 min in the Instant Pot, no stirring required. Just use a little less broth since there is little evaporation.
I love your Tomie shirt so much
Woukd Japanese mochi with red beans paste count as a rice/beans dish ? hehe
I make risotto in the instant pot. It's so easy and it takes total about fifteen minutes
Fun fact: I do have dry black beans in my pantry. Guess what I wanna try first?
Tonight, I wanna make a "my version" of a Wisconsin olive burger (using the black kalamata olives). Anyone ever heard of it? I didn't! (Only excuse: I'm german and have only been to KS ond OK, so far.) But: would that be a topic? I've become familiar with the Oklahoma onion burger, of course. What other burgers are that much related to a specific state of the US?
Greetings from the far north of Germany!
Here is another thing you could do with black beans which is as the black beans start to cook plump up add in a bay leaf with cumin, salt, pepper & garlic powder along with a while garlic one garlic head(this helps absorbs that chemical that would make you toot LOL) and as a side dish put white rice(I suggest Jasmin rice just because it is more flavorful then regular white rice) and do yellow almost black look plantains(when their yellow with black spots or even almost all black their going to be super sweet & delicious) and put it spoonful of sour cream to dip your plantains in.
By the way fry your plantains til they look deliciously gooey qnd you have yourself a delicious everyday Salvadoran meal and I am not Salvadoran myself rather Mexican/Colombian mix but through friends have learned about this along with learning to love this simple meal..
Asian here. I agree, do NOT wash the rice when making risotto. You need the starch to give it the creamy texture. If you're looking for a cooking hack for risotto, look up an oven version. The texture isn't quite as good as on the stove top & an Italian granny would probably skin me alive, but it makes it a doable weekday meal.
All looks soo good! I'm thinking it is time for a Puerto Rico special episode?
I browsed through the list to look for Rajma-Chawal :( Was so sad to see it didn't make the list.
Same 😂
For the first recipe, the Brazilian one, is there any other type of cheese you could use? We can't get the Brazilian cheese here and we can't get halloumi, I live in small town western KY, most grocery stores here don't carry either of those.
@@tracey2156 Maybe you can use any kind of cheese that doesn’t melt and get that squeaky texture
Hi, you can use cheese curds, feta cheese, or any kind of white cheese, make it your own.
really wish we had an international grocery in WKY
@@snowpea11 same here, I would love to try some Korean foods but can't find them around here. Not even most of the ingredients.
@tracey2156 love Korean food! but have to go to groceries in neighboring states (Carbondale, IL or Clarksville, TN) or splurge on ordering from H-mart online
Brazilian food = my view and like
Rissoto is easy. Folks try to make it complicated. It just takes attention and stirring. Its not difficult it just takes you to be there...