15 Scrumptious Uses of Canned Beans Under 350 Calories

 

How to make easy delicious black beans *using canned beans*

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4 Easy Ways to Use Your Canned Beans. | Tastemade

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Three Ways to Make Baked Eggs and Beans | Heinz Beanz

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5 Recipes With Canned Beans | Recipe Compilations | Allrecipes.com

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10 Easy Bean Recipes | Best Recipe Compilation for Canned or Dried Beans

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9 Healthy Dinner Ideas For Weight Loss

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how to cook all those BEANS you bought | quarantine cooking tips

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FALAFEL 2 WAYS: CLASSIC AND BAKED

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making the BEST RECIPE YOU WILL EVER TRY!! TACO SOUP for DINNER! (seriously, you have to try.)

Video taken from the channel: Grace & Zeus


 

4 Easy Ways to Use Your Canned Beans. | Tastemade

Video taken from the channel: Tastemade


 

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10 Easy Bean Recipes | Best Recipe Compilation for Canned or Dried Beans

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9 Healthy Dinner Ideas For Weight Loss

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how to cook all those BEANS you bought | quarantine cooking tips

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15 Delicious Ways to Use Canned Beans Under 350 Calories | Nutrition | MyFitnessPal From soups to salads, here’s how to get creative with healthy canned bean recipes. Frozen Veggie Burgers Ground Lamb Chicken Cutlets Batch Cooking Pancakes. Great hot or cold, in soups, sandwiches or casseroles, canned beans are a low-cost, delicious and nutritious pantry staple. Share. Save.

Share on Facebook. Save on Pinterest. Tweet this. Email. 100 Great Ways to Use Canned Beans.

Hazel Wheaton Updated: Sep. 06, 15 /. Instructions.

Preheat oven to 350 degrees. Spray a 4-quart casserole dish with cooking spray. Set aside. Place the bacon in a skillet or saute pan and cook 4-5 minutes over medium heat until rendered and crispy. Beans are here to feed your heart, mind, soul, and stomach.

They are the flavor-neutral canvas upon which you can create delicious, spice-laden masterpieces. Here are 17 delicious, simple, and healthy recipes you can make with a can of beans. When it comes to cooking with canned proteins, tuna fish usually steals the spotlight. We’re here to change that.

From buffalo chicken dip to enchiladas, these easy recipes prove that it’s time to. If possible, use unhulled tahini because it contains more nutrients. White Bean Hummus.

Serves 8, 1/4 cup per serving. Ingredients. 1 15.5-ounce can no-salt-added chickpeas, rinsed and drained; 1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained; 1/3 cup tahini (unhulled if possible) 3 tablespoons fresh lemon juice; 1 tablespoon. 9 Delicious Ways to Use Zucchini Under 375 Calories.

Eating Psychology; Sports Nutrition. Weight Loss. Packed with fiber and protein from the beans, you can easily customize it with your favorite spices, veggies and lean meats. these nine dishes make you feel full for fewer than 350 calories per serving. 1.

Beans are an overall good source, although content varies: Chickpeas and kidney beans have about 2 milligrams of iron per serving, for example, while white beans have 4 milligrams. The recommended daily allowance for iron is 8 milligrams for adult. These gussied-up canned beans get a savory flavor boost from garlic, smoked paprika, and cumin, then a finishing touch of lime juice and cilantro adds freshness. If you’d like to incorporate a little heat, add 1/4 to 1/2 teaspoon chipotle chile powder or ground red pepper, and. 15 Delicious and Easy Ways to Enjoy Canned Peaches.

Serve with wild rice and green beans. 6. Better Barbecue Sauce a ½ cup of canned peaches has only 55 calories.

List of related literature:

(For lots of ways to use canned beans, click here.)

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

This cuts the cooking time down to about 35 minutes and is an easy adjustment: Drain and rinse about 4 cups (two 15-ounce cans) canned beans; add them instead of the dried beans in Step 3.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

After the beans have soaked overnight, drain and rinse them, put them in a large pot, add cold water (3 parts water to 1 part dried beans, or 6½ to 7 cups water for 1 pound of beans) and 2 teaspoons salt, bring to a boil and reduce the heat to a simmer.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Bean Yield Some of the recipes in this book call for 1 pound or ‘/2 pound of beans.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

In Step 1, place 1 bag (1 lb) frozen cut green beans and 2 tablespoons water in 2­quart microwavable casserole.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

To prepare the beans In a small saucepan, place ½ cup water and the drained canned garbanzo beans (reserving 3 beans for the garnish) over high heat.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
Globe Pequot, 2009

In 4-quart saucepan, combine beans, halved carrot, onion wedge, bay leaf, and enough water to cover by 2 inches; heat to boiling over high heat.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

1 lb (450 g) of these beans and 6 tablespoons of red lentils are washed and put into an earthen or copper casserole with 3 cups of water.

“South Wind Through the Kitchen: The Best of Elizabeth David” by Elizabeth David, Jill Norman
from South Wind Through the Kitchen: The Best of Elizabeth David
by Elizabeth David, Jill Norman
Grub Street Publishing, 2011

These are appreciated most by those who use their beans mostly as baked beans, or in soups or stews with meat or cheese.

“The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times” by Carol Deppe
from The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times
by Carol Deppe
Chelsea Green Publishing, 2010

Cook a couple of pounds of dried beans or legumes at a time, then freeze them in individual two-cup containers, and you’ll have the equivalent of many cans for a fraction of the price.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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113 comments

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  • I’m make toco soup a lot it’s a little different than y’all’s but try draining the Cor. You really should rinse your beans. I use dark red beans and a can of black beans and 2 cans of tomatoes with green chillies it gives a little spicing up but not hott and I use with tomato juice instead of the sauce it’s so delicious we eat it like 3-4 times a month. ooh when you brown your meat put a lid on and it will help it cook all the way through you brown on one side then flip put lid back on brown other side then stir more Consistantly there at the end.

  • Listen you dumb fucks, baked falafel is not a thing.. Don’t try to make it a thing. Try visiting a middle eastern country and see if they ever bake it.

  • 1:32 if you warm your tortillas up first (over a burner, in a pan, or even the microwave) they don’t break and spill filling everywhere.

  • OMG that explains why you always add lemon juice right at the end!!!! Made the red lentil curry from your book yesterday and wow wow wow I literally couldn’t stop eating it and was rather annoyed that I had to leave some for the hubster (especially given I had made it for him in the first place). X

  • Such small portions how do I make sure I get that size portion if I’m cooking for more than one person not going to cook everyone an individual meal

  • Promise us, after reaching 1M subscribers you’ll do a face reveal. Please �� and thanks for the creative ideas of cooking healthy recipes ��

  • falafel are arabic invented by arabs… the reason why israelis make it too is because israels live with arabs and many israelis are jewish arabs…. the point is, it’s still an arabic food even if you make it in your house… the reason why you make it is either you have arab ancestry or you adopted it from arabs near you…. same thing with knafeh which is Palestinian arabic from west bank…. don’t sit here and claim our traditional food it’s ok to eat them and add them to your diets but keep the origins authentic… same with hummus it’s literally an arabic word… many can eat it but unless you have an arab ancestry then it’s not your culture to claim.

  • I love the idea of making refried beans yourself. the salt content in store-bought refried beans is ridonkulous! So much better to make it yourself!

  • I came across your channel 2 days ago and I’ve already watched most of your videos. Just love the way you cook. I loved the masala box that you have ����

  • I made the baked version of these this week, and I have a few tips.

    1. The video doesn’t stress enough that you HAVE TO use dried chickpeas, and that canned chickpeas WILL NOT WORK. The dried variety are firmer and more starchy than the soft version cans provide. Think: you use canned chickpeas for hummus, and that’s not the texture you want for falafel.
    2. I had to almost double the herbs and triple the spices that this recipe called for. It was bland as hell without these changes. Taste as you go— the raw mixture is safe to eat.
    3. Rather than brushing the olive oil over the falafel at the end, I added about two tablespoons to the mixture to help my poor blender out. They also happened to brown better than the ones in the video.
    4. Use an immersion blender (or a potato masher and some elbow grease) to partially break down the chickpeas ahead of time. My Ninja high speed blender couldn’t cope without this step, so I can’t imagine less powerful models doing any better.
    5. This made WAY more falafel than it said it would; I ended up getting around 35 out of it. I can’t imagine that adding a few extra handfuls of herbs made THAT much of a difference.
    6. When it comes to the tzatziki sauce: In addition to tweaking the entire recipe to your taste (I almost doubled the mint and tripled the garlic), add dried dill to your sauce. It makes a world of difference. Also, don’t skip the suggested olive oil.

    If you have any questions, I’ll be more than happy to answer them.

  • Falafel recipe, not bad, Tahini looks weird, probably because you roasted the sesame seeds, and we never serve it as is, it is usually diluted with something else, mostly some sort of light yoghurt, or even just water sometimes, I appreciate the effort though..

  • I just scored a freebie Instant Pot on the curb that smelled of un-presoaked high pressure cooked beans. High pressure cooking un-presoaked beans might make the texture pretty nice, but it retains that typical toxic farty taste and smell of wrong cooked beans. I am guessing that my freebie pot got cast out on the curb because the beans were so bad. Beans needs soaking and low and slow. Instant Pot has delay cooking and slow cooking features especially for beans. I have found that not soaking the beans too long and cooking the beans in the soaking liquid low and slow with a potato, salt, cumin and garlic gives the best texture and flavor beans. Soaking too long and throwing out the soaking liquid tends to make the beans just blow apart when you cook them. For a lot of beans, 4 hours of soaking is enough. Bigger beans, garbanzos and thick skinned beans take longer. I had some really pretty weird little heirlooms with thick skins that took overnight. Baking soda can soften the skin, improving texture, but the potato does the same thing without leaving a nasty baking soda taste. Jamie Oliver recommends soaking the beans in baking soda and then tossing the liquid out and cooking in fresh water. I have never tried that, and I hate to lose the soaking liquid, but I got the potato tip from Jamie and I love it.

  • Excellent! Good job with the channel. Take a look at smzeus. c o m! It is the fastest way to grow your YouTube channel, and also works for any other social media profiles you may want to promote.

  • Hey! i have a question. what were the measurements you used for the sofrito? how much of onion, tomato, cilantro and garlic did you use?

  • I followed the recipe but the classic ones just dissolved in oil as it was acid and the ones in oven were too soft and crumbly. Only smelled like falafel

  • I dont normally comment, even if I like the video, I just hit the like button. But U deserve more than a comment for your effort. Ur awesome, keep goin.

  • Excellent! Good job with the channel. Take a look at smzeus. c o m! It is the fastest way to grow your YouTube channel, and also works for any other social media profiles you may want to promote.

  • after making a batch beans, could we reuse the water for the next batch (if we make multiple batches)? do differnet types of beans expand more than others? in general how many cups of dry beans could one make in a 6 qt? 8 qt? i’m got 2 6qt with 2 add’l inner pots….i’m wondering whether to get an 8 qt at some point…the price diff is a bit and no sales for 8 qt.

  • This is not falafel at all. Who adds cilantro,garlic,mint,coriander and roasted sesame seeds.
    First of all roasted sesame seeds are added before frying the falafel

  • I’m from Long Island and really think you needed to keep going with that accent to let the world know what we have to hear all day. Oh my gaaaawwwwd.

  • I’ve been purposely avoiding this video as I’m known around here as the “King of Falafel”,but I can tell you right now that whoever uses this information will be pleasantly surprised,not exactly the way I make them but I wouldn’t have any problem with making these,thanks for such good information!

  • I’ve been on my weightloss journey for 3 weeks now cooking only your dishes and so far they have been awesome… every single one was great… and my family love the food too! Thanks to you we have all been eating much healthier so thank you sooooo much… please continue making these videos!

  • I cannot believe i found your channel just now! Girl, where have you been hiding?!
    I love your recipes, will definitely try out a few things. And you are super sweet:)

  • I’m from Long Island and really think you needed to keep going with that accent to let the world know what we have to hear all day. Oh my gaaaawwwwd.

  • One I saw had high cholesterol. You just flash the info quickly which concerns me. Cholesterol and sodium are 2 big concerns with me. Your food may look healthy but your information belies your food.

  • I love the idea of making refried beans yourself. the salt content in store-bought refried beans is ridonkulous! So much better to make it yourself!

  • Whats the point of baking them if youre still gonna drench them in oil, and still be dry as hell?? Also the tzatziki has dill not mint

  • I dont normally comment, even if I like the video, I just hit the like button. But U deserve more than a comment for your effort. Ur awesome, keep goin.

  • For future videos when cooking meat poor the fat and grease into a bowl and let it cool down and get hard, than throw it away cuz it can clog your drains after awhile

  • This is not a falafel recepie this is the recepie of making a mess doing the prep work, spending 40 min cleaning it and having ramen for lunch
    1st the garlic and onion overpowered the whole mixture
    2nd the falafel kept melting in my frying pan

  • It’s crazy because my mom made some of this tonight I said where u get this from she said that couple of Grace and and and I said Zeus she said yeah it made me happy u guys are the best influencers and couple ever

  • Actually this is wired. Many people likes to eat Falafel from stores to restaurants. Am I the only one that Falafel doesn’t taste good?

  • I totally didnt go to Walmart and get this stuff just to try it……..its good if you put sour cream on it also I saw that you guys wernt going for the sauce much so you can make it without the 2 cups of water and it still tastes amazing ❤❤❤�� love you guys

  • Oof Grace being cranky after spilling the meat�� TBH your not the only one to spill half the food before it’s ready.
    Zeus being out here like BoooM it’s a mood.
    Love you guys

  • I just scored a freebie Instant Pot on the curb that smelled of un-presoaked high pressure cooked beans. High pressure cooking un-presoaked beans might make the texture pretty nice, but it retains that typical toxic farty taste and smell of wrong cooked beans. I am guessing that my freebie pot got cast out on the curb because the beans were so bad. Beans needs soaking and low and slow. Instant Pot has delay cooking and slow cooking features especially for beans. I have found that not soaking the beans too long and cooking the beans in the soaking liquid low and slow with a potato, salt, cumin and garlic gives the best texture and flavor beans. Soaking too long and throwing out the soaking liquid tends to make the beans just blow apart when you cook them. For a lot of beans, 4 hours of soaking is enough. Bigger beans, garbanzos and thick skinned beans take longer. I had some really pretty weird little heirlooms with thick skins that took overnight. Baking soda can soften the skin, improving texture, but the potato does the same thing without leaving a nasty baking soda taste. Jamie Oliver recommends soaking the beans in baking soda and then tossing the liquid out and cooking in fresh water. I have never tried that, and I hate to lose the soaking liquid, but I got the potato tip from Jamie and I love it.

  • Bella, this is one of the BEST videos I have watched. You didn’t waste anytime. You kept it simple, short and to the point. Thank you.

  • Instant Pot has been a game changer for my dry bean cooking! Thank you, dear daughter, for buying me one for Christmas a few years ago.

  • OMG that explains why you always add lemon juice right at the end!!!! Made the red lentil curry from your book yesterday and wow wow wow I literally couldn’t stop eating it and was rather annoyed that I had to leave some for the hubster (especially given I had made it for him in the first place). X

  • Your videos are great and really helpful do you think you could do some dinner meals that in include more fish like salmon and cod

  • you guys are so cute! but tip: have a old coffee can or any wide can with a lid in your sink under your drainer to catch the grease!! don’t let the grease in the sink drain cuz once it cools it will stick on the inside of the pipes causing it to clog and build up

  • Please clean your burners. That fire could have gone bad and the fact how you guys reacted to it made it seem it happens more often then not.

  • I learned from a Chef on another channel that by adding baking soda or bicarbonate of soda to your soaking beans, will reduce gas production! ��

  • My mom and dad makes taco soup all the time I love it. Try is with sour cream. And use Doritos it’s really good. But we make it a Little different.

  • Hi Bella, Awesome recipe… I’m going to wing it the first time but can you let us know quantities you recommend if each ingredient?

  • Those grey wraps with the refried beans look so much like coasters or some other home decorative item made me feels weird to see you eat them! ��

  • Promise us, after reaching 1M subscribers you’ll do a face reveal. Please �� and thanks for the creative ideas of cooking healthy recipes ��

  • This is so wrong iam an egyptian and we don’t do it like that at all i eat it every day so if you want to know the real recipe you can tell me

  • Useless recipe I don’t know why put that on
    The the whole thing just spreads all over in the oil
    Take it of please and safe some money and time for us
    Thank you

  • The way Zeus carried Grace just melted my heart! Love you guys! Also who else just loves it that Zeus is taller than the vent, but Grace is shorter?!:):)

  • such a great video! i follow you on instagram and im subscribed to ur email newsletters but only just discovered your YT channel! i subscribed straight away. these recipes look delicious like yours always do, but i love the way you edit your videos, that lil touch of humour was refreshing. also for some reason i love your voice. like the way you speak is lowkey so soothng for me

  • Thanks for this recipe! My son and I couldn’t bear the after taste/smell of canned black beans so your advice of cooking the sofrita which basically neutralizes the bean aftertaste is great!

    I actually had to rinse the beans in vinegar and then added apple cider vinegar to the cooking dish, along with sweet corn kernels. The bean aftertaste wasn’t as overpowering as before. Nonetheless, I’d be cooking dried black beans from now on with this recipe. Dried are nowhere near as bad as the canned black beans.

  • Instant Pot has been a game changer for my dry bean cooking! Thank you, dear daughter, for buying me one for Christmas a few years ago.

  • يا جماعة هاد فلافل امريكي.. ايش هاد.. خربو اصول الفلافل… بعدين ليش حبة الفلافل كبيرة هالقد.. يختي ما عندك معلقة الفلافل تعمليهاش بتاعت البوظا.. اعمليها بمعلقة مدورة.. تطلع خفيفة و زاكية.. وبعدين من متى الفلافل بيتغمس بطحينية مثل اللي عملتها..
    هاد م فلافلنا!!

  • loved loved loved this video, especially during this time! bought a ton of canned beans and now I have some fun ways to jazz them up!

  • I’ve been on my weightloss journey for 3 weeks now cooking only your dishes and so far they have been awesome… every single one was great… and my family love the food too! Thanks to you we have all been eating much healthier so thank you sooooo much… please continue making these videos!

  • For the first recipe what is the orange vegetable? Also the recipe says ‘1 chipotle in Adobo (minced)’
    Is chipotle a vegetable or something? And what is adobo.

  • I tried making this & failed lmao I need to find me a women who can cook like this everyday to help cope with the stress of work.. this would make me feel like Superman, to come home to meals like this!

  • Im from israel and falafel is everywhere. This recepie looks like the exact same falafel that I can buy, the green look inside and the brown outside in a peeta with humus and tahini on it. I may make this one day but the only thing I change is the tahini ��

  • Definitely guilty of not soaking my dried beans. Luckily they still come out delicious in the Instant Pot. I just need to plan my meals far enough in advance to remember to soak.

  • We’ve been self-quarantining at home for the last 2+ weeks in NYC, and I figured many of you might be in the same boat…so I hope this video gives you some ideas on how to make your life at home a bit easier and more delicious. Hope you stay safe and healthy, friends!

  • Why no one is talking about the liquid in the can!! They. Pour. The. Liquid. Into. The. Pot! Is it okay to do that I’m so confused.

  • Thank you for this! We accidentally bought the wrong kind of beans (was supposed to buy adzuki but bought kidney beans instead) and my hoarder of a dad insisted on not returning the wrong beans i had to come up with a use for them… anyways this really helps. ��

  • Omg no. Please don’t toast your tahini that much. It’s not supposed to look like peanut butter. When you over-toast your tahini it’ll be super bitter..

  • As an Egyptian i say fried is better
    And actually both are so healthy that if you eat them in anyway, you’ll be invincible from lunch to dinner

  • I just want to get your opinion. Is red meat and other meat bad for you. People says being a vegan is best for human beings. Just asking your opinion.

  • Ello, grace, you should do more pranks as you are the best at them and Zeus has the sweetest reactions. Maybe like coughing up blood or fainting ��‍♀️ by the way love your sound effects boom ��❤️

  • Your videos are great and really helpful do you think you could do some dinner meals that in include more fish like salmon and cod

  • I was interested until I seen corn in it. I love corn but for me personally corn doesn’t belong with tacos. Also I think I’d like it thicker. Also found it funny that you needed 2 cans when you could use 1 lol.

  • OMG lol I have tooo many canned beans! great ideas! I’m so doing all this and I know the fam will enjoy! yay! yummy! thank you love your recipes/channel/and creative ideas! Love your positive fun personality!

  • 1:32 if you warm your tortillas up first (over a burner, in a pan, or even the microwave) they don’t break and spill filling everywhere.

  • I had such a good laugh. Yes I did buy a lot of beans. Lol thank goodness for your recipes. I was wondering today what I was going to do with them. Haahaa now I know.

  • Your suggestion to be generous with salt is rather dangerous. Most Western people use far too much salt in their food, leading to health detriments.

  • Those grey wraps with the refried beans look so much like coasters or some other home decorative item made me feels weird to see you eat them! ��

  • I learned from a Chef on another channel that by adding baking soda or bicarbonate of soda to your soaking beans, will reduce gas production! ��

  • We are a meat eating veggie loving low ish carb family and I enjoy your videos. My husband is gluten and legume intolerant though, and I appreciate that you don’t hate on meat eaters. There are some angry vegans when I read through comments on veg you tube videos and I don’t understand that. We should all be entitled to eat the way we feel best and what aligns with our health interests. Stay well!! P.s. you are gorgeous:)

  • I came across your channel 2 days ago and I’ve already watched most of your videos. Just love the way you cook. I loved the masala box that you have ����

  • I love that you added science to this video! I love learning why we cook things the way we do instead of just being told how because it helps me learn and become a better cook versus just copying recipes. This is very helpful since I am new to cooking in general.

  • Loving Your Sense of humor on this video! ☺️ Keep it up. Do You have 5 Great Recipes for Quinoa? My husband is way to addicted to rice, we need a more healthier (gluten free grains) Any suggestions? Thanks in advance. Stay Safe, Healthy And Cooking ☺️

  • Guys relax, although it’s not original and looks different, it’s just a alternative (and maybe even healthier) way to make falafel. It still has the basic ingredients,. I’m an Arab and wouldn’t mind tasting the baked ones

  • I love that you added science to this video! I love learning why we cook things the way we do instead of just being told how because it helps me learn and become a better cook versus just copying recipes. This is very helpful since I am new to cooking in general.

  • when i was a young kid i used to swear by heinz baked beans, even got into massive arguments over them and was told my need for heinz beans was greater than any others, these days i dont touch heinz baked beans as i think they do not have the quality they used to in the 80s and 90s, i think the cans have to much sauce in them and the beans arent soft.

  • such a great video! i follow you on instagram and im subscribed to ur email newsletters but only just discovered your YT channel! i subscribed straight away. these recipes look delicious like yours always do, but i love the way you edit your videos, that lil touch of humour was refreshing. also for some reason i love your voice. like the way you speak is lowkey so soothng for me

  • We are a meat eating veggie loving low ish carb family and I enjoy your videos. My husband is gluten and legume intolerant though, and I appreciate that you don’t hate on meat eaters. There are some angry vegans when I read through comments on veg you tube videos and I don’t understand that. We should all be entitled to eat the way we feel best and what aligns with our health interests. Stay well!! P.s. you are gorgeous:)

  • Such small portions how do I make sure I get that size portion if I’m cooking for more than one person not going to cook everyone an individual meal

  • I would just add I do not agree with cooking the garlic… it should be eaten raw with the meal or else you lose the health benefits…you’re wasting it.

  • Loving Your Sense of humor on this video! ☺️ Keep it up. Do You have 5 Great Recipes for Quinoa? My husband is way to addicted to rice, we need a more healthier (gluten free grains) Any suggestions? Thanks in advance. Stay Safe, Healthy And Cooking ☺️

  • Great video! Very to the point! But I have a couple questions:

    After half the water is gone, how much do we reduce the temperature? Also, when mashing the beans, when do we move the temperature back to high?

  • I had such a good laugh. Yes I did buy a lot of beans. Lol thank goodness for your recipes. I was wondering today what I was going to do with them. Haahaa now I know.

  • As a speacialest in falafel since i was a little kid i’m telling that there is no baking falafel hhhh not the same flavor when it is fried but nice try ��������

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  • Your suggestion to be generous with salt is rather dangerous. Most Western people use far too much salt in their food, leading to health detriments.

  • One I saw had high cholesterol. You just flash the info quickly which concerns me. Cholesterol and sodium are 2 big concerns with me. Your food may look healthy but your information belies your food.

  • I just want to get your opinion. Is red meat and other meat bad for you. People says being a vegan is best for human beings. Just asking your opinion.

  • I would just add I do not agree with cooking the garlic… it should be eaten raw with the meal or else you lose the health benefits…you’re wasting it.

  • our cacık, was tzatziki..Greeks living with 400 years Ottoman,By pronouncing Turkish foods with Turkish names eexactly, a terrific irony.. The Turks thank them.The West would not otherwise allow it;))))

  • after making a batch beans, could we reuse the water for the next batch (if we make multiple batches)? do differnet types of beans expand more than others? in general how many cups of dry beans could one make in a 6 qt? 8 qt? i’m got 2 6qt with 2 add’l inner pots….i’m wondering whether to get an 8 qt at some point…the price diff is a bit and no sales for 8 qt.

  • Definitely guilty of not soaking my dried beans. Luckily they still come out delicious in the Instant Pot. I just need to plan my meals far enough in advance to remember to soak.

  • For the first recipe what is the orange vegetable? Also the recipe says ‘1 chipotle in Adobo (minced)’
    Is chipotle a vegetable or something? And what is adobo.

  • You just taught me my own cultural staple. I never understood the sofrito recipe until this. Thank for making me more Cuban than I’ve ever been lol

  • Thank you for this! We accidentally bought the wrong kind of beans (was supposed to buy adzuki but bought kidney beans instead) and my hoarder of a dad insisted on not returning the wrong beans i had to come up with a use for them… anyways this really helps. ��

  • I cannot believe i found your channel just now! Girl, where have you been hiding?!
    I love your recipes, will definitely try out a few things. And you are super sweet:)

  • Are you using Goya? How dare you! I’m so triggered and I’m going to tweet about you! I’m just kidding. That dish looks so delicious.

  • To the healthy food trend: PLEASE, for the love of God, don’t fuck up Falafel. There is NO such thing as “baked” Falafel. It literally defies the very concept of Falafel. FYI, the word Falafel in Arabic literally means “something fluffed up by oil”. I also love healthy versions of dishes, but Falafel cannot be one of them.

  • Hi Bella! I apologize but I could not understand what the second spice is called and it’s not visible enough to read off the label. Love the video. Thank you!

  • OMG lol I have tooo many canned beans! great ideas! I’m so doing all this and I know the fam will enjoy! yay! yummy! thank you love your recipes/channel/and creative ideas! Love your positive fun personality!

  • Im not in college, but i was really curious what it tasted like, it was really good. After tasting it i started adding my on version to it, i put some carrots and potatoes.

  • HI Bella, thank you for this video, I was really looking very ahrd to have a vegetarian dish but I go to the gym so I need protein and this video is super helpful. Thank you!!!

  • lowkey sad cause all I have rn is black beans rice garlic and seasonings and every recipe says to add tomatoes peppers and onions etc. but the stores are closed and I used all my onions and tomatoes recently:(

  • We’ve been self-quarantining at home for the last 2+ weeks in NYC, and I figured many of you might be in the same boat…so I hope this video gives you some ideas on how to make your life at home a bit easier and more delicious. Hope you stay safe and healthy, friends!

  • loved loved loved this video, especially during this time! bought a ton of canned beans and now I have some fun ways to jazz them up!

  • Do the beans that come in a can already has it’s own water in the can or do you dump it out, tine the beans and go on about the process and use your own water? I’m sure you understand what I’m saying