In most professional kitchen, reusing pots and pans where possible is basically a necessity . Don't wanna overload the dishwasher more than you need to honestly
@@ngwoo I don't worry about that with meat or fish either. Tiny bit of caution with poultry(I eat more red meat anyways) only. Never gotten food poisoning
Now THIS is the Adam I’ve been missing. As an English Teacher, I LOVE your interviews and research driven videos, and as a home cook I LOVE your recipes, but when I really fell in love with this channel years ago, there was a bespectacled Italian American screaming at me about vegetable soup like I was a toddler and telling me to seasoning my cutting board. SEXY BEANS just has that slight edge of good internet madness that I’ve been missing. The Goose is back!
I completely agree with you and understand exactly what you mean. Its a pleasure to get that beautiful edge back from Adam. Don't get me wrong all the "other" content is incredible too but this has the secret ingredient we both have been missing haha.
Dylan Vickers That reminds me of Good Eats. Alton Brown has just been another talking celeb since then. I love being taught the "why". Too many RU-vid boobs spout things like "use 2 tablespoons of Himalayan sea salt or extra virgin olive oil without explaining why that is important. Of course, it probably wasn't. Vegetable oil and salt would have been fine but they heard it on another video and it sound real professionally and stuff so they started saying it. Adam tells us the why. Even with the olive oil in this recipe, he says he uses it just because he likes it so we know we can do something else if desired. Anyway, yeah, I love learning the science behind the cooking.. (Browning the beans before the get too watery was a great tip)
Adam reminds me of this one science teacher I had. He seemed very strict, but he was always so interested in sharing his discoveries and knowledge with us. Yeah it was his job, but he did it in a way that felt special.
My grandma makes what she calls Cowboy Beans for me every time I visit. It uses several kinds of beans and it's all bound together with a delicious, tangy, kinda sweet sauce. I'd be happy to share the recipe! Edit: wow! I watch one video in the car and go out for evening and get loads of comments! I will happily share grandma's recipe in the morning! Unfortunately I am not home and will not be for quite some time. Edit: Here you go! Straight from Grandma: 8 Oz lean ground beef 8 Oz bacon, chopped 1 cup chopped onion 1 16 Oz can pork and beans 1 15 1/5 oz can butter beans, drained 1 15 1/2 Oz can kidney beans, drained 3/4 cup packed brown sugar 1/2 cup water 1/2 cup ketchup 2 tsp vinegar 1 tsp dry mustard Cook beef, bacon, and onion together until meat is browned and onion is tender. Drain off extra fat. In 3 qt casserole, combine remaining ingredients and stir in meat mix. Cover, and bake in a 350 degree F oven for 45 minutes or until bubbly and hot. Grandma says you can use extra meat if you want, and sometimes she uses less brown sugar. She says Grandpa likes to put Tabasco on his portion.
Japanese White Miso is another great substitute for gojuchang if you aren't in the mood for heat. Gojuchang is fermented with soybeans in addition to the peppers, after all. You might have to use more liquid in the sauce though, since miso tends to have a tighter consistency
@@tommihommi1 did you mean Doenjang? That seems like the closer equivalent. However, miso would probably work better in this dish since it, like gochujang, is somewhat sweet.
From Louisville, super cool hearing someone acknowledge Mayan Cafe. Super cool place with great food. They catered for us a bit back and got to talk with the owner.
I've been looking forward to the bean recipes since you've mentioned them on your podcast! Legumes are amazingly versatile, rich in micronutrients, ridiculous cheap, so it's always good to try more stuff out; as someone who's not from the south, I really enjoyed making the red beans and rice recipe last year, for instance.
Legumes are also incredibly sustainable and climate-friendly: high yielding, improve the soil they grow in, can be harvested and processed by machine, store great for a long time. (Fun fact, the reason that soy monocrops are an environmental problem is that soy is so good at producing tons of protein that it's become very sought-after as animal feed; of course, using it as feed rather than food kind of ruins all its potential sustainability)
This being a new series makes me so happy, around the start of the year to make an effort to eat a little less meat I started cooking more with butter beans and honestly I don't even feel the need for plant based meat substitutes, butter beans are fantastic!
yes!!! meat substitutes are expensive and overrated. beans are delicious and extremely versatile! hell, you can even make burger patties and desserts with beans.
@@moonlightequilibrium Textured pea protein is a pretty popular meat substitute now that has the same texture and mouth feel as minced meat. I really liked using it in chilli since I'm not a fan of mince beef.
I hate fake meat. Gimme beans or mushrooms any day. Never understood why so many people think that every meal requires meat, or something that looks like it. Or how people just call meat "protein" as if plants don't have tons of protein. It's the B vitamins, etc. that you really need to worry about.
Gotta try this some time. Looks so good! Also (random), ever since hearing you talk about straining pasta by just cracking the lid of the pot a little bit so that you don't have to wash a colander, I've done it that way every time. SO helpful.
he has done that multiple time on his video, may be he didn't do it this time because the gap from cracking the lid still allowing the beans to slip out
@@afthang732 Doing it in a colander for this recipe allows all the water to drain out and also evaporate from all directions so the beans are dry enough to char in the skillet for the next step. Gap with a pot lid trick is fine for recipes where you're gonna add moisture/sauce back in right away, but here the colander has its proper role :)
I have a pan lid that has a strainer in it. The first time I used something like that I was maybe 12 and didn't hold the lid on and all of my macaroni spilled into the sink. I think I cried.
@@TheModdedwarfare3 I know, dear. I use the lid technique regularly, and always watch the positioning carefully after having to pick half my macs from the sink and rinse them, just in case. I take care to drain into a clean sink, now, too. Those darn lids are sneaky, and they like to slip.
Here in Brazil the go to meal is rice, beans, some meat and salad. The rice is cooked just like you did, with a quick toast before putting the water. And for the beans we usually just cook them on a pressure cooker with bacon and sometimes a beetroot.
It's lovely to see some love for beans from a big food guy, we always keep a bunch of cans of black beans, red beans, and cannelloni beans around to make dinner with at our apartment because they're so versatile with the bulk rice and pasta we always have on hand.
Yes good point! I’ll also add that Gochujang is somewhat sweet and contains a fair amount of sugar and corn syrup, so up to you if you want to add extra sugar.
Yes, I made the mistake of using it as a straight up hot sauce for a burrito. As in, I slathered it generously over the other contents. It burned, not from the chile content, but the extremely salty taste. It was inedible, so I had to throw it away.
Used it in a microwave mug cake two days ago (was out of butter). Baking soda leavened it up fine, and there were no weird textures. Have to do a side by side after I go to the store, but oil seemed to work, at least.
I have an enormous appreciation for chefs that offer alternatives, and bits of advice on steps that can be a little tricky. I often find myself in the middle of a recipe and either dont have, or dont like the way the recipe is made. Love having options that make a dish more flexible. Good stuff man
"Here's my favorite way [to cook rice] which many people find objectionable..." Western ways of cooking rice (e.g the Italian risotto) is just as valid and wonderful as Asian ones. Here in Malaysia, spaghetti is a legit component of a regional laksa dish loved as equally as that a la bolognese... 😆
Adam, my dude, nice timing. Inflation, people having issues with money and spending, great timing on making a series dedicated to the humble cheap bean. People can cut their grocery bills in half learning how to substitute in beans for some meat products. Great job, looking forward to the series.
"If you think it's weird for me to be using olive oil with all these Asian flavors, just know that I don't care." I snorted. 🤣 Random tidbit: My current bean obsession involves pureeing and using them to replace at least half the butter in baked goods or frosting.
@@wilsonw2095 Yep! A lot of butter substitutes used in baking are pureed fruits (applesauce, avocados, etc). So, I decided to see if beans would work, too, and they did. Although, I only replace half the butter. Anytime I try to replace all the butter in baked goods, it never comes out right.
Lima beans are a bit of a gap in my culinary background. I'll have to try this. BTW, I too love clumpy rice, but what I really love is Adam's devil-may-care attitude about what other people think of it. Just imagine how much better the entirety of social media would be if people picked this attitude up and ran with it. We disagree about something and you're taking it super personally and getting all aggro for some reason? Okay, not my problem. Just gonna enjoy my clumpy rice over here...
Food puritans: "The way you do it is different from how I do it, and that upsets me greatly, which is your problem for some reason!" Adam: "I don't care." 💖
Most of these ingredients are usually in my fridge, but I've never had lima beans. Very excited to try this recipe and to see what bean recipes you come up with next!
I always love it when you bring something vegetarian to the table, while I eat meat my mom mostly avoids it. But I do enjoy cooking when I get home for a Weekend, so I try to keep it mostly meat free. Usually I can never come up easily with impressive veg recipes because if I eat vegetarian I usually just toss a bunch of vegetables in a pan nothing special, but going through your backlog of recipes, I always find something great!
I assume you already have all the bean recipes planned out, but just in case: My favourite bean dish is "fabada", a Spanish recipe for white or pinto beans with chorizo, morcilla (blood sausage) and tocino 🤤
I've made the rice you made in this video before except I put some garlic and onion powder in it (also salt) and it was some of the best rice to eat by itself I've ever had
@@erinhowett3630 Yes. And that's why I keep Better Than Bullion beef and chicken base around.... I rarely make/store stock... so it's the next best thing for making a more flavorful rice.
Looks delicious. One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an outdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water
Forget the beans, this rice method is what I’ve been searching for. People are so particular and unsure of what to do when it comes to cooking rice. There are purists who insist you have to do it this way and the there are “experts” who do it another way. I’ve always tried to follow these people as best as I could and always ended up with mushy or underdone rice (mainly mushy.) just followed this method, hardly kept an eye on it and it’s perfect/tastes amazing with those toasted notes. Thanks!
So excited for this bean series! As a college student I've been looking around for different bean recipes because they are a super cheap protein source. The only other food I need a series on is lentils. btw you seem to go through a lot of different ways to cook your rice? I'm surprised you haven't endorsed the rice cooker yet at this point.
I would LOVE more recipes where we are using more "food storage", or "poor" type foods like rice and beans. I use quotes because I don't want to stereotype rice and beans dishes more than they already are lol.
I have slept on lima beans for years until I finally tried them in the Minimalist Baker's "White Bean Posole Verde" recipe, which is essentially beans in tomato soup but made with tomatillos instead, so it turns out green. Love it!
My sentiments too. Sounds delish and is healthy and hearty and inexpensive. I follow Mediterranean diet loosely(the concept strongly)so this will fit in nicely and could add meat to it as well like A Brunswick Stew(call it Ragusea Stew(.
This is perfect! The shop where I shop for groceries did have lima beans this week and I just took them because I want to try them. I guess I'll try this one :)
I have a bag of frozen Lima beans that have been in my freezer for well over 6 months. Now I know what I'll be making with them! Thank you Adam! Bring on the beans, looking forward to this series!
The fact that Adam had “a new favorite thing” what feels like every other video bring me so much joy actually. Because it means he’s out here just trying and loving new things! Keep Bing you Adam!
There are a couple of techniques I see here that I learned counter to them: “peeling” ginger with a spoon over the sink, and not dragging the sharp edge of the knife across the cutting board. I assume Adam knows what he’s doing far more than I do, so I’m curious why he did it his way.
So excited for this bean series! I've been trying to eat in a healthier, more sustainable, cheaper way, and all signs point to BEANS! I'll be picking up a bag of frozen beans and messing around with them soon. Can't wait for more recipes!
I have been a vegan for close to 8 years at this point. You can definitely get more than enough protein per day (most adults need between 20-30 grams of protein per day) and likewise plenty of fiber from beans. They are also an excellent source of some minerals such as iron. I hope you enjoy the bean recipes and your meals! You should try replacing mince meat (e.g. ground beef) with beans as well! I make bean tacos every few weeks and the whole family (4 people including myself) scarf them down!
@@rulen2005 When I say "need" I mean the minimum requirement. I'm not saying "don't eat more protein than that amount", I'm saying as long as you get that amount you don't have to worry.
Never had Lima beans but I'm honestly gonna give this a go, looks delicious. Gotta appreciate a cook who doesn't care about what people say about "how to cook..." when it come to rice and oil and all things culinary. If you like how it tastes then it's right for you. A lesson I learned on this channel. Thanks Adam
Beware that lima beans are one of those love it or hate it type things. Perhaps try them on their own before committing to a recipe. They have quite a unique texture.
i ve been watching your content for some time now , you are excellent and most entertaining , but that bean saying bye is what made me sub after all this time , props to the editor :D
4:59: "...and I don't care." Brilliant! It's 2022. No rules, no purists, no appropriation. Eat what tastes good and doesn't burn down the house. 5:40: "and don't knock things until you try them." Also brilliant! Be empathetic and compassionate with the food choices of others. My corollary: try things twice before deciding. Like music, the first listen through might not be great, but after a second, one's opinion usually forms appropriately. Double corollary: unless you're trying things like Brilliant and SquareSpace, who let you do free trials once and no more.
When I peel a knob of ginger, I use the back of my knife, a spoon or butter knife works well, but you can just...SCRAPE the skin off, it comes off pretty readily, and it's FAR less waste than hacking it to bits like you did.
Made this recipe tonight and it turned out great. I used like 4 sweet red peppers and an anaheim instead. Personally I like the extra crunch of more peppers. Flavor is on point. I put half my lime in my sauce, half over top at the end.
The way you make rice is basically the pilaf method. You can't really make good sushi with that rice, but I'm sure it makes for a toasty, nutty base for those beans.
Just made this. I had no idea that I like Lima Beans. But I learned I like Lima Beans. Also, canned DOES work, though its a little trickier to get them dry. I think I missed on the salt levels cause I eyeballed the soy, but still very good.
People complaining about your rice are either stubborn on what they're used to, or aren't aware what they're missing out on. Congee or rice porridge where you brown the rice in oil first is *the best*, so it stands to reason normal steamed rice should be great, too!
It's just very cultural and regional, different places cook rice differently and there's nothing wrong with that. I lived in the Caribbean and they use a lot of oil and salt to make their rice for almost all of their dishes, it can leave a crunchy crust on the bottom of the pot that they really like. In fact, making a rice dish that doesn't have the crunchy bottom is considered weird lol.
@@Badenhawk Filipinos call that very idea of crunchy, toasty rice at the bottom of the pot tutong (read: too-tong) and it is *divine* when fresh hot from the pot~
@@nopenopenopenope4076 Well now you’re approaching the territory where the stuff needed to be done cant be by family cooks with a time constraint. No reason to shit on puffy rice, it’s as great as toasted rice, especially when sauce is involved.
Your way of cooking rice is how I was taught as well (Puerto Rican household) We just made yellow rice more than often so we used an achotte infused oil and a bit of lard in the pot as well.
Just to be clear, Lima beans have about 3 grams of carbs to 1 gram of protein. And when you add them on top of rice, that ratio goes wayy down. In fact, the ratio of protein to carb is about that of pure pasta. This is an low protein, high carb meal, though i have no doubt it tastes great.
Hey Adam, is this recipe "incidentally vegan"? and if so is it at all reasonable to ask for a playlist of that variety? im a big fan of your videos and would love to know which recipes of yours are vegan without scouring the ingredients of any given video!
I remember on his podcast that he was scared to do beans because they're hard to make look good. But that he wanted to include them to have more vegetarian and vegan dishes - so it is deliberate! A playlist would be nice for me as well.
Love this video! I've seen 1000 perfect steak videos, cacio e pepe, you know the classics. But this is a dish with a bunch of new to me flavors and I'm so excited to try it.
Something I found out just recently is that you can freeze whole garlic. It’s cheaper to buy it in the big bags; then I just bust apart the heads put the unpeeled cloves in a bag and then the bag in a plastic container and freeze it (double packaging keeps the odor from other items in the freezer). Once you take a couple of cloves out and let them thaw they’re very easy to peel and freezing preserves all the flavor. I always had trouble using up garlic before it started to get a little bit off or dried out and this is the perfect solution.
wow, I saw a tip a few years back about chopping it up and freezing it in oil, but your way sounds way easier AND more flavourful. Definitely going to try it - I’ve had too many garlic bulbs sprout in my fridge! (And had garlic on the verge of sprouting where half of the inside is tougher and less flavourful.)
I just cooked this, over charcoal and it turned out great! Thanks for the recipe, definitely a keeper. Had to use canned butter beans, worked out great though just skip the boiling part.
Looks great. Just yesterday I noticed dried baby limas in my pantry. Although Adam calls for frozen, I'm gonna try with rehydrated dried. What's really economical is using what I already own!
I think the greatest thing about this channel is the reality of the recipies. I feel that most recipe videos are made only for the video, these videos feel like Adam was making dinner and thought "Maybe other people will like this". I love that almost every recipe has realistic ingredients, and expectations. I am infinitly more likely to make one of Adam's recepies compared to other video recipies
Great recipe Adam. Had a terrible time finding Lima beans at the store, but they had frozen shelled Edamame so we tried that. Also added some cashews as a textural offset, which the family loved. Very quick and hearty dish, so it's been added to our dinner rotation.
Here in Brazil, rice is made by oiling the pan, sauteing onion, garlic, salt and then rice. After 1 minute on the pan, throw in 2x rice proportion of hot water and let it simmer at high heat until the grains suck all water. It's ready when the rice is fluffy and "loose" as we say here
I always thought that beans could make nice, satisfying meals, but I never really saw any appealing/flavor-balanced recipes. This looks great! Can't wait for more.