Cook with me! Tips and tricks in cooking this basic, staple meal (Bean soup)
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You can take tomato paste on cans and frize the over in dice ice tray is't almost 1 table spouns
OMGoodness Jess!!!! You gave such practical cooking advice and tips! I love your cooking videos 💕 please keep them coming!
I dont like to soak my beans
Love your hair style
I used to work at a vegan kitchen….you can use smoked paprika instead of bacon if you want that smokey flavor. Its amazing.
Looks yum. My mother-in-law always said to add a teaspoon of salt, a teaspoon of baking soda, and a teaspoon of sugar. I don't always do that, but I do find the baking soda helpful for making the hulls softer. Sometimes older beans take a long time getting soft. And the best tip I've found for reducing how gassy they are is to drain off the soaking water, which you did. If you cook them in the soaking water, well, they'll be gassier I think. (You're a good teacher, Jess. Thanks!)
did you make your apron love it
i use bacon in chicken corn chowder
i cook mine in the slow cooker they are yummy
What do you use to keep your kitchen scraps in? I'd love some ideas!
Thank you for this!!!
I love the tip on the bacon! That is so smart, stay safe! Hugs
Had a plain lunch, then watched this and started craving this so I threw a similar soup together with stuff on hand (including herbs and kale and garlic chives , the only things growing in our garden too right now) some tomato powder from last year’s crop, and even a little corn bread from a mix in the cupboard. Thanks for the inspiration! Just discovered you and really enjoying learning from your easy style of videos 🙂
Awesome cooking video Jess! Now I want some bean soup!
I'm making this tomorrow! I have kale I need to use in the garden. Thanks for posting. Looks delish!
It sounds, and looks like a tasty recipe. I have been thinking about making some chicken chili lately. The problem is that when I looked for some beans about 3 weeks ago, the store I shop at was out of all dried beans. They probably have some back in stock by now. Thanks for the tips.
What kind of beans did you use?
Hi Jess been watching Mary too! She knows how to cook everything very educational too. Oh ps have you ever heard the story of stone soup? One of my favorites from my childhood. Stay well. xx
“PEA SOUUUP!” Hahahaha Jeremiah just reminded me of my favorite childhood movie! Completely forgot about that part until he said that.
Great share, except that nowadays there are no more imported foods. There is no tomato paste in a tube at the store anymore. To remedy the "canned" tomato taste in the paste in a can, you cook it dry in the pot. You're basically burning it to caramelized the concentrated sugars. And this will help get rid of the "canned/tin-ny" taste in your canned tomato product. I tend to add a bit of butter just to help it not stick too much in the pan but you are basically carmelizing and getting some deep rich coloring on it. That's a culinary school hack there. So no imports. No bullions cubes, powders or concentrates. No fancy cheeses like brie. No spaghetti sauces. No barilla pasta. No jasmine rice. Hardly any beans left in the store. However, when I went to the food pantry, they do give us tons of lentils… Which is a fun starter bean for people to try and cooks faster than regular beans. I recommend roasting all of your garlic and then you can freeze them to make them last longer. Mexican style beans have cumin, oregano, celery, cilantro, bell pepper, garlic, and onion and then you add a whole jalapeno cut in half. It is just for flavor not for eating. You will remove it later when you find it. You can add whole tomatoes, Mom taught us to squish them in our hands over the pot or in the can before pouring into the soup. Bacon is awesome. Great job with that. I love adding the swiss chard cause I think kale is too strong a taste for me. I like making garbanzo bean soup. Where you make it with chicken stock, onion carrot celery and then at the end of the cooking you will turn off your stove, throw in fresh zucchini squash slices and chopped tomato and chopped cilantro and fresh lemon juice about 2 lemons. And that's easy peasy garbanzo bean soup with fresh buttered bread for dipping into. Thank you for sharing. Take care, and stay safe.
I love the way you shared how to cook and use bacon. I will do that. Thank you
I buy the cans of tomato paste and freeze what's extra in 1-2 TB dollops on a silpat. Once they're frozen I store them in a ziploc baggie. When I need some for a recipe I just pull out a dollop or two and through it in the pot. Easy peasy! Mostly because I can't always find the tubes, and sometimes the cans are way cheaper.
What kind of bean did you use in this recipe? Was it something that you grew? I would love to see more cooking videos from you to learn how you use the produce that you grow.
Jess, maybe when the veggies come in season you could share some recipes cooking with your wok. I'd love to see some asian inspired dishes. I'm not sure if you were successful with burning that coating off your new wok? Thanks and blessings! 🙂
I’m loving the dresses you wore in the last two videos! So cute on you