Yes this. Epizote and dried avocado leaves may be more traditional in Mexico but these ingredients are not exactly widely available in most US grocery stores. Bay leaves and cilantro, we've got.
Watching Saúl is like getting an abuelita’s entire cooking knowledge for free. The on point explanations on even simple things-what you do and *why* you do it that way- are just so helpful and interesting.
I remember us kids being given the job of “limpiando los frijoles” at the table too. We had to take out the little stones and the broken beans. We would usually do this with 20 pounds of beans to last for the week. We mostly used pinto beans and would add bacon along with cumin, onion, garlic, and cilantro. We would make arroz in a slightly different way and at times we would have fideo. That is still comfort food for me. Gracias, Chef Raul, for keeping these traditions alive and current!
This made me so happy to read! I also had to help clean out the beans when I was younger, and it’s true that epazote makes black beans taste even better than they already do! My mom does that 🤗 I wonder what chefs think about cooking beans on a pressure cooker, as that’s the only way I’ve done it so far 😅😅😬 saves so much time and has worked out great for me! (I have a smart lid ninja foodi).
I eat beans and rice on a corn tortilla everyday for breakfast. I never get tired of it because every batch is different. I will definitely try this method.
That’s how I am with my beans. Some days I have epazote and other days it’s cilantro. Sometimes I have neither so I use bay leaves. And when I refry them, sometimes I add bacon, sometimes I don’t. But for sure they are heaven every time.
I've watched this 6xs to get the ingredients list. Epicurus, please post everything on this page. I ended up making 2 trips to the store. More Mexican dishes with this delightful host! Much appreciated.
At least your not hauling 40kg of tortillas every time you move to another country. Customs be like, wtf is this new drug smuggling technique. The I pull out the US diplomatic passport and be like, just sharing our mixing pot culture with the world and factory tortillas don't make the cut.
Or you can sprout the seed inside the avocado, 3 toothpicks in the bottom half, submerge bottom in a jar of water and it will sprout roots and leaves and can be planted into a larger pot. Depending on the climate where you live, you could transplant outside, and have a never ending supply of avocado leaves. 😊
I cooked this recipe, I was so excited to impress my girlfriend and I was intently watching as she tried the beans, she faked a smile.. I implored her to tell me what was wrong and all she could muster was “something’s off”. I was emotionally distraught, an absolute mess. I rewatched this video a dozen times, I searched the kitchen incessantly and lo and behold, a bean had fallen into the grates of the stove as I transferred them to the pot. 5,641 beans, the entire dish was ruined :(
Saul touched on every single point that my Mexican grandmothers and mom would have touched to make rice and beans amazing. With the exception perhaps to stab the serrano chile before adding it to release more flavor. I love that Saul has his own segment without the distraction of other people in the video. This is black and red gold (black and red rice).
This is hands down the best way to make rice and beans I've ever seen. Absolutely amazing, chef. I wrote down every itty bitty detail and I'm going to make this for my novia and madre for Valentine's Day. Muchas gracias, cocinero.
I'm a white boy that loves his rice and beans. I know yours are absolutely awesome by just seeing the ingredients, experience, and love you put into cooking them. So very nice!
I LOVE cooking videos and cooking is one of my biggest passions so I consume a lot of food content, but this is the first time I think I've smiled the whole way through a video - Saúl was so enjoyable to watch and motivational too!
I don't usually mind when there's no recipe, but the whole point is cooking 101, cmon. Anyways, my quick notes: 2 cups black beans soak overnight 8 cups water to a boil add beans add: 1.5 onions 4 cloves garlic two avocado leaves 2 bay leaves 4 epazote leaves boil 60-90 minutes till tender remove aromatics saute half onion diced in veg oil add salt add beans, keep salting simmer 15-20 minutes can whole tomatoes to blender quarter tsp cumin two cloves garlic lil salt 14 oz chicken stock puree wash long grain rice (how much? who knows, let's say 2 cups) hot pan add oil add rice, stir till brown add tomato mixture, bring to simmer add corn, green peas, carrots, and a serrano on top, don't mix cover, leave it alone simmer 12-13 minutes check if it's cooked, if so turn off heat and let sit for a while to finish done
Canned whole tomatoes are a great choice because it's easier to remove most of the seeds before blending. Avoid canned _diced_ tomatoes at all costs. Canned diced tomatoes are usually treated with calcium chloride, which can give it a mealy texture even after blending and cooking. Canned whole beans tend to include calcium chloride as well and similarly do not break down when refrying. Between that and the acid they have to add to the can to preserve it (which makes it slightly sour), there really is no substitute for chef Montiel's approach.
Is there a way to fix the canned beans? Cause where i live only red kidney beans are made fresh, so really the only reasonable option is canned black beans.
@@normalchannel2185 I don't know of a way to reverse the effects of the calcium chloride, but the more you can smash them up, the better the texture will be.
I made a vegetarian variation of this -subbing veggie stock for chicken stock - truly the best ever rice and beans of my life. Paired it with super fresh guac. I also didn't have enough pans, so I soaked the beans but finished them in a pressure cooker on h high pressure for 40 minutes. Delish
Thank you so much, Saúl, for this fantastic recipe! I've had it on my to-do list for a while, and I finally made it for lunch today (June 17, 2024). The flavors were incredible! I skipped the green peas, serrano and queso fresco since I didn't have them, but it was still absolutely delicious. I'll definitely be making this again and again!
I have never seen any of your videos, and I'm sold ! I love beans and rice and have NEVER learned how to cook them, until now. Muchas gracias por su ayuda, Maestro !
Fantastic. Great teacher and the food looks great - love the suggestions on authentic aromatics to increase the flavor. Will definitely be trying this recipe!
I watched a white lady on UA-cam cook canned beans in like 5 minutes and was like "nahhh, let me find a mexican" - and this didn't disappoint. Love the information and detail and explanations. Like we're being bestowed with knowledge as well as the simple recipe.
*MY RESULTS & DETAILS* for both rice and beans... Hope this helps, and it's absolutely worth cooking! Served with a salad of greens, tomato, avocado and lime juice, and scattered homemade cowboy candy over all (candied jalapenos). YUMMY *BEANS:* I made these with the seasonings I could get locally (no avocado or epazote leaves, and the cilantro looked poor), and otherwise ingredients as directed and they are delicious! I used a pressure cooker and they were ready in less than an hour without soaking... (1) onion and garlic as shown (2) 2 bay leaves (3) 1 tsp coriander (4) 1 tsp dried mexican oregano, crushed *RICE:* Since details are sadly lacking, I relied on 50 years of cooking experience 🙂 and it also turned out delicious! (Note that I've never met a rice that would cook in the short time he shows unless you start with a parboiled quick rice.) (1) 1.5 cups long-grain white rice (2) 3.5 cups puree prepared as shown (3) 1 tsp of coriander (4) 1 cup EACH of frozen corn and frozen peas (we like lots of vegs) (5) Most importantly, I let it cook covered for 40 minutes (definitely not 12-13 minutes as shown!), then turned off the heat and let sit covered and undisturbed for 15 minutes before fluffing with a fork and serving.
@@parisahmoghaddampour7038 I used one onion (halved) in the original cook and discarded it like he showed, also removed the bay leaves. Then, to start the second cook as he showed, I used another half onion (chopped) to sweat in some oil before adding the beans and 2 cups bean liquid. I kept the remaining bean liquid on hand in case it was too dry, but never needed it.
You can definitely cook a regular rice (i.e., not parboiled or instant) in the time-frame that he uses in the video. It's almost identical to a rice pilaf, which I cook every week or two with Jasmine or Basmati rice. After browning, the rice cooks in 10-15 minutes (that's for 4 cups of uncooked rice).
Saul is my favorite chef so far ❤ Here in Brazil, rice and beans is a unanimity, however we cook the rice in a more basic way, just with re-fried onion and garlic. Also we often cook the beans in the pressure cooker, it tooks ' bout 30, 40 minutes to cook Happy new year, hope that everyone here have a 2024 so amazing as Saul's recipes Love
In India we call it "Beans&Rice" instead of "Rice&Beans". And we put the tomato puree in the beans rather than rice. Sometimes I wrap them in a Chapati to pretend im eating a Burritto. But my Mom tells me to stop acting weird.
I'm going to try this recipe, wanting da authentico black beans down to the queso cheese. Hopefully when I go shopping at Vons, they will have this cheese. Thank you for the video. Saul is very witty with his dry humor.
I cook black beans and rice weekly for decades so of course when I saw "the best rice n beans", I had to take watch this video. Chef Saul I challenge you to try my black beans (never throw the dark water you soak the beans with away it's give the beans a nice rich color) and I didn't see the addition of any cumin in it and I cook mine faster in a pressure cooker. I guess there are best ways to cook anything and best dishes everywhere 😅
Oh honey cumin adds smokiness to the beans, he did not add it to the beans, just the rice so I don't think I'm "wrong". I use cumin in the rice and the beans and as a Brazilian been making it for decades. Like I said, everyone cooks differently worldwide and I think my way is better so does Chef Saul with his hahaha
This world needs more Saúl recipe instructions.
YUP
i would add: the world needs more Saúl´s. He is so nice and funy.
¡Exactamente!
Si!
Well they better call Saúl onto their show more often then.
I appreciate Chef Saúl for mentioning alternative ingredients and quick fixes (like for the tomato broth) 😊
Yes this. Epizote and dried avocado leaves may be more traditional in Mexico but these ingredients are not exactly widely available in most US grocery stores. Bay leaves and cilantro, we've got.
“For this recipe you need 5,642 pieces of black beans. No less, no more.” 😂😂😂
Its 5642
@Seriously... Janitor food seems much tastier than meth, the food of inbred trailer scum. Plus, janitors tend to have all their teeth, Seriously.
According to sublime is 5246
@@jhawar-jiI fixed it. Thank you!😊
@Seriously...It’s what your ancestors ate on thanksgiving day
Love this Chef's attitude, so homey and honest.
yes!! my fav!
Love this chef’s recipes and his presentations!
And he's not trying too hard to be funny. Like many other chefs on UA-cam...
Watching Saúl is like getting an abuelita’s entire cooking knowledge for free. The on point explanations on even simple things-what you do and *why* you do it that way- are just so helpful and interesting.
U think I can use the same ingredients for pinto, or do I need to change some stuff
@@azmanhussain I’m afraid I don’t know. Better call Saúl. Lol
I remember us kids being given the job of “limpiando los frijoles” at the table too. We had to take out the little stones and the broken beans. We would usually do this with 20 pounds of beans to last for the week. We mostly used pinto beans and would add bacon along with cumin, onion, garlic, and cilantro. We would make arroz in a slightly different way and at times we would have fideo. That is still comfort food for me. Gracias, Chef Raul, for keeping these traditions alive and current!
Same thing in Brazil!
This made me so happy to read! I also had to help clean out the beans when I was younger, and it’s true that epazote makes black beans taste even better than they already do! My mom does that 🤗 I wonder what chefs think about cooking beans on a pressure cooker, as that’s the only way I’ve done it so far 😅😅😬 saves so much time and has worked out great for me! (I have a smart lid ninja foodi).
@@isabellapaganella2220Yes 😊 Saudades!!!
@carolinasv525 Actually,that sounds like a great method for super creamy beans.
I 'll have to try it :) Never thought of that!
Same in Chile. We had little, speckled white and red beans. You had to close your eyes to feel gravel and stone chips.
Chef Saul Montiel you have the perfect personality for making videos. That touch of humor is nice. It is so enjoyable watching you cook.
Two things I appreciate about this video: 1. It's easy to veganize 2. He loves his mom ❤
yay for vegan food, beans and rice are staples for us!
@@setman85903 yur awesome
Veganize a cabeça da minha pomba. Carninha bem suculenta é vida, porra!!! melhor coisa de se comer.
@@arceniodantas4022, you think that you just had to say that, obnoxious comment you posted.
@@paulineszymanski8650there is always someone like him being rude 😠
I eat beans and rice on a corn tortilla everyday for breakfast. I never get tired of it because every batch is different. I will definitely try this method.
That’s how I am with my beans. Some days I have epazote and other days it’s cilantro. Sometimes I have neither so I use bay leaves. And when I refry them, sometimes I add bacon, sometimes I don’t. But for sure they are heaven every time.
Healthy and delicious!
Do you always use black beans
Give us your recipe
I have been living in Mexico for 9 years and it never ceases to amaze me how Mexicans can produce amazing, quality food with very basic ingredients!
Simple food is the best
I've watched this 6xs to get the ingredients list. Epicurus, please post everything on this page. I ended up making 2 trips to the store. More Mexican dishes with this delightful host! Much appreciated.
Yes!
I freaking love Saul. Would absolutely watch a whole half hour traditional cooking show with just Saul every week!
Agreed! He is a joy to watch and doesn't over complicate things like most chefs do.
At least your not hauling 40kg of tortillas every time you move to another country.
Customs be like, wtf is this new drug smuggling technique.
The I pull out the US diplomatic passport and be like, just sharing our mixing pot culture with the world and factory tortillas don't make the cut.
I had to move to Mexico to learn that avocado leaf trick in the beans, and Saul's out here giving it away for free. The humanity of it all! 😆
@@Snerts Check your local mexican grocery store. You should be able to get all your dried leaves and chiles there for maximum mexi-food.
@@SnertsMexican grocery/meat market
Or you can sprout the seed inside the avocado, 3 toothpicks in the bottom half, submerge bottom in a jar of water and it will sprout roots and leaves and can be planted into a larger pot. Depending on the climate where you live, you could transplant outside, and have a never ending supply of avocado leaves. 😊
😅
bless your ignorant heart lol.
I'm SO glad to see his version of rice and beans. I'm going to make this version.
Me too! Sounds much better than just seasoned, drained can of black beans in white rice 😅
I cooked this recipe, I was so excited to impress my girlfriend and I was intently watching as she tried the beans, she faked a smile.. I implored her to tell me what was wrong and all she could muster was “something’s off”. I was emotionally distraught, an absolute mess. I rewatched this video a dozen times, I searched the kitchen incessantly and lo and behold, a bean had fallen into the grates of the stove as I transferred them to the pot. 5,641 beans, the entire dish was ruined :(
What a disaster! 😱 Better luck next time. 😂😂😂
Could be the cilantro. I hate cilantro. So I do not buy it or use it. It has a strange flavor. Poison. Just a thought.
😂😂😂😂❤
@@villagecottage2418 Do you have the soap gene? That would explain why you think it's poison
Hilarious 😂😂😂😂😂 make sure next time its the EXACT AMOUNT... NO MORE NO LESS he did tell us 😂😂😂
This guy is great. I hope they put up more videos with this chef.
Me too
Saul touched on every single point that my Mexican grandmothers and mom would have touched to make rice and beans amazing. With the exception perhaps to stab the serrano chile before adding it to release more flavor.
I love that Saul has his own segment without the distraction of other people in the video. This is black and red gold (black and red rice).
I would watch Chef Saul exclusively. I love his videos on here! I'm already trying his recipes this week. MORE CHEF Saul!
This is hands down the best way to make rice and beans I've ever seen. Absolutely amazing, chef. I wrote down every itty bitty detail and I'm going to make this for my novia and madre for Valentine's Day. Muchas gracias, cocinero.
Omg these beans are fantastic! I made them today following your instructions and this is my new favorite recipe for making beans.
I judge a Mexican restaurant by its rice and salsa. Now I can make 5star rice myself! Thanks Chef!
More recipes by Saul please. I could watch him all day.
I'm a white boy that loves his rice and beans. I know yours are absolutely awesome by just seeing the ingredients, experience, and love you put into cooking them. So very nice!
I LOVE cooking videos and cooking is one of my biggest passions so I consume a lot of food content, but this is the first time I think I've smiled the whole way through a video - Saúl was so enjoyable to watch and motivational too!
CHEF NEEDS HIS OWN SHOW!!!
Chef Saúl is a great teacher - with great sense of humour and useful tips for fixing the dish :) I'd like to try this!
I don't usually mind when there's no recipe, but the whole point is cooking 101, cmon.
Anyways, my quick notes:
2 cups black beans
soak overnight
8 cups water to a boil
add beans
add: 1.5 onions
4 cloves garlic
two avocado leaves
2 bay leaves
4 epazote leaves
boil 60-90 minutes till tender
remove aromatics
saute half onion diced in veg oil
add salt
add beans, keep salting
simmer 15-20 minutes
can whole tomatoes to blender
quarter tsp cumin
two cloves garlic
lil salt
14 oz chicken stock
puree
wash long grain rice (how much? who knows, let's say 2 cups)
hot pan add oil
add rice, stir till brown
add tomato mixture, bring to simmer
add corn, green peas, carrots, and a serrano on top, don't mix
cover, leave it alone
simmer 12-13 minutes
check if it's cooked, if so turn off heat and let sit for a while to finish
done
Yeah, the beans are measured even though we only use some of them, and the stock is measured, even though we don't know how much rice 🤷♀️
@@FlavourFoolpisses me off since there are so many comments saying omg can’t wait to make this. Yeah go nuts, see if you can figure it out
@@FlavourFool he used all the beans though…
@@insubordinateandchurlish Haha
@@chettajohnson5261 Oh did he, I thought he just used some.
I can listen to Saul all day. So fun to learn how to cook with him.
Its like they knew Ive been making Mexican rice wrong
same lol
And we all know that chef Saul would be more than willing to help us
Canned whole tomatoes are a great choice because it's easier to remove most of the seeds before blending. Avoid canned _diced_ tomatoes at all costs. Canned diced tomatoes are usually treated with calcium chloride, which can give it a mealy texture even after blending and cooking.
Canned whole beans tend to include calcium chloride as well and similarly do not break down when refrying. Between that and the acid they have to add to the can to preserve it (which makes it slightly sour), there really is no substitute for chef Montiel's approach.
Thanks for the info
Thank you for sharing. I had no idea.
Is there a way to fix the canned beans? Cause where i live only red kidney beans are made fresh, so really the only reasonable option is canned black beans.
@@normalchannel2185 I don't know of a way to reverse the effects of the calcium chloride, but the more you can smash them up, the better the texture will be.
I made a vegetarian variation of this -subbing veggie stock for chicken stock - truly the best ever rice and beans of my life. Paired it with super fresh guac. I also didn't have enough pans, so I soaked the beans but finished them in a pressure cooker on h high pressure for 40 minutes. Delish
It's the smile on his face when he takes the lid off to check the rice for me 🤣🤣 same, my dude, same
6:10 that happy face is priceless😂
I can listen to u all day... Gracias!
More of this please. Havent seen this channel in a while but this guy is legit
THANK YOU!!!! Will be doing it tomorrow. I need to soak my black beans now. Wonderful.
I would eat a ton of that without anything else, it looks awesome! Am definitely going to make it.
Thank you so much, Saúl, for this fantastic recipe! I've had it on my to-do list for a while, and I finally made it for lunch today (June 17, 2024).
The flavors were incredible! I skipped the green peas, serrano and queso fresco since I didn't have them, but it was still absolutely delicious.
I'll definitely be making this again and again!
Chef Saul is fantastic! Please feature him again!!
I have never seen any of your videos, and I'm sold ! I love beans and rice and have NEVER learned how to cook them, until now. Muchas gracias por su ayuda, Maestro !
I enjoyed this, thank you for the lesson! I also watch a Greek chef, Akis, and they remind me of each other when they talk about their creations.
You are so cute❤❤! Great presentation!❤❤❤
This guy exudes joy… we need more people like him in this world! Well done!
Oh look there's saul again, better watch.
Never disappoints.
Can we have more recipes by Saul? Por favor! ❤
I LOVE Chef Saul. his videos are like a HUG every dang time.
Awesome, so glad you posted this video. Going to try this recipe this week. Trying to eat beans daily for fiber. Muchas gracias!
I love Saul’s videos! Please give us more!
Absolutely fantastic video. Best how to cooking vid I've seen in s very long time.
Fantastic. Great teacher and the food looks great - love the suggestions on authentic aromatics to increase the flavor. Will definitely be trying this recipe!
I watched a white lady on UA-cam cook canned beans in like 5 minutes and was like "nahhh, let me find a mexican" - and this didn't disappoint. Love the information and detail and explanations. Like we're being bestowed with knowledge as well as the simple recipe.
*MY RESULTS & DETAILS* for both rice and beans... Hope this helps, and it's absolutely worth cooking! Served with a salad of greens, tomato, avocado and lime juice, and scattered homemade cowboy candy over all (candied jalapenos). YUMMY
*BEANS:* I made these with the seasonings I could get locally (no avocado or epazote leaves, and the cilantro looked poor), and otherwise ingredients as directed and they are delicious! I used a pressure cooker and they were ready in less than an hour without soaking...
(1) onion and garlic as shown
(2) 2 bay leaves
(3) 1 tsp coriander
(4) 1 tsp dried mexican oregano, crushed
*RICE:* Since details are sadly lacking, I relied on 50 years of cooking experience 🙂 and it also turned out delicious! (Note that I've never met a rice that would cook in the short time he shows unless you start with a parboiled quick rice.)
(1) 1.5 cups long-grain white rice
(2) 3.5 cups puree prepared as shown
(3) 1 tsp of coriander
(4) 1 cup EACH of frozen corn and frozen peas (we like lots of vegs)
(5) Most importantly, I let it cook covered for 40 minutes (definitely not 12-13 minutes as shown!), then turned off the heat and let sit covered and undisturbed for 15 minutes before fluffing with a fork and serving.
When you do the onions for the beens did you use the onion that had been boiling or new onion?
@@parisahmoghaddampour7038 I used one onion (halved) in the original cook and discarded it like he showed, also removed the bay leaves. Then, to start the second cook as he showed, I used another half onion (chopped) to sweat in some oil before adding the beans and 2 cups bean liquid. I kept the remaining bean liquid on hand in case it was too dry, but never needed it.
Thank you! Just did that 🥳
@@parisahmoghaddampour7038 You're absolutely welcome! Hope you love it as much as we did. 🙂
You can definitely cook a regular rice (i.e., not parboiled or instant) in the time-frame that he uses in the video. It's almost identical to a rice pilaf, which I cook every week or two with Jasmine or Basmati rice. After browning, the rice cooks in 10-15 minutes (that's for 4 cups of uncooked rice).
Thank you Chef! For showing us the steps in preparation of the black beans.😊
What a wonderful cooking lesson! This looks delicious…and I love this man’s food passion!
This presentation was perfect. The sugar skull on your shirt was a bonus. 😊
Saul is my favorite chef so far ❤
Here in Brazil, rice and beans is a unanimity, however we cook the rice in a more basic way, just with re-fried onion and garlic. Also we often cook the beans in the pressure cooker, it tooks ' bout 30, 40 minutes to cook
Happy new year, hope that everyone here have a 2024 so amazing as Saul's recipes
Love
Wow this looks amazing. Reminds me of Italian cooking. So much depth but also so simple.
Love it!!! Look forward to seeing more Mexican dishes Saul.
The deadpan humor is very understated. Thanks for the recipes!
This is the most important video Saul has ever done 😂. Black beans here I come!
I Love the way you teach simple and authentic. I will try your recipes! Gracias!
Waiting for a savant to quickly count all the beans Saul used and check if there was exactly 5642 pieces of them
Omg this recipe and tutorial is amazing. I can’t wait to make thissssss!!!! The flavors and precision! 🔥
Chef Saul is my favorite!
sorting beans is very nostalgic for me. I remember seeing my mom do it and sometimes helping her out
I like how Saúl is trying, and failing, to keep this serious enough. ❤
Never made my own beans before, always used canned, this was a very new experience for me.
Your recipe is exactly what I was looking for. Thank you!
You sir are the real deal. Genius. Keep the videos coming.
This dude needs a tv show
listening to Chef Saul makes me happy... :) I so need to do this! thx Chef Saul
For us vegans, I used veg broth and vegan Parmesan over top, which worked just fine. Thank you. Professor-E
Love this video and now I finally know how to make authentic Mexican black beans! Yes!! And rice too!!!
Saul is a gem
this is my go to recipe now. Thank you so much. Eres muy gracioso tambien.
More Chef Saul por favor!!!!!! ❤️🔥🫡🏆
WOW- that looks amazing- Saul is too funny! Thanks for the great video!
Exactly what I was looking for. Clear instructions. Thank you!
2 cups of rice ?
The recipe is amazing! Easy to make and the result exceeded all expectations.
Terrific. Thank you!
I love Mexican cookery.
Thanks! I love beans and rice. Thank you for this video.
Chef Saul, I love your presentations! Highly informative and entertaining. Thank you.
I love Saúl! And let’s give a shoutout to Saúl’s mama!
GRACIAS Saúl bendiciones 🙏
This is the passion all restaurants making preparing food need to have
😋 Mmm Mmm Mmm ... Sir, you make it look so easy ... More Saul please 👏🏽👏🏽👏🏽👏🏽
This was great, hopefully this chef makes many more videos. I was taught and entertained.
A Mexican Chef. A French pan. An American audience.
The internet is truly a marvel.
I love me episodes with Chef Saul. The best hand down.
In India we call it "Beans&Rice" instead of "Rice&Beans".
And we put the tomato puree in the beans rather than rice.
Sometimes I wrap them in a Chapati to pretend im eating a Burritto. But my Mom tells me to stop acting weird.
Seems all ethnicities have their version, love it!
haha bro rajma chawal is a little bit different no? diff beans, more ghee, etc.?
In south eats tomato bhat.. nothing special
@@bandanadas9696 Rajma Chawal.
I'm going to try this recipe, wanting da authentico black beans down to the queso cheese. Hopefully when I go shopping at Vons, they will have this cheese. Thank you for the video. Saul is very witty with his dry humor.
Excellent recipe bro! I wish to make more Mexican food!
Currently making this 5,642 piece black bean and rice recipe for Sunday dinner. The house smells amazing.
My mom used to make this for me as a kid, had me digging through the beans to find the bad ones too 😂
Oh my goodness. I must make this NOW. Preparing my grocery list as I watch . . . Thank you for this inspiration!
I cook black beans and rice weekly for decades so of course when I saw "the best rice n beans", I had to take watch this video. Chef Saul I challenge you to try my black beans (never throw the dark water you soak the beans with away it's give the beans a nice rich color) and I didn't see the addition of any cumin in it and I cook mine faster in a pressure cooker. I guess there are best ways to cook anything and best dishes everywhere 😅
Oh honey cumin adds smokiness to the beans, he did not add it to the beans, just the rice so I don't think I'm "wrong". I use cumin in the rice and the beans and as a Brazilian been making it for decades. Like I said, everyone cooks differently worldwide and I think my way is better so does Chef Saul with his hahaha
He is a professional and did quality control.@@cbp7062
Having 20 people on staff for this is insane! That said, I can't wait to try and make the rice.
I’m pregnant and now I NEED this in my life.
Lol same!
Saul is such a heart warming person❤️
Love your accent!!❤
His smile at 6:10 is the best thing that's happened to me all day!