Always respect a man who reuses dishes that are already “dirty.” Adam saves the biggest priority, time.

@ngwoo

2 жыл бұрын

Most underrated aspect of plant-based recipes is never needing to worry about cross-contamination

@A_Casual_NPC

2 жыл бұрын

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

@anonperson5491

2 жыл бұрын

This. Time is the most important ingredient.

@TheModdedwarfare3

2 жыл бұрын

@@anonperson5491 I'm running out I hope I can fi

@Goriaas

2 жыл бұрын

@@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!

@Forshaisful

2 жыл бұрын

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.

@PhatTrumpet2

2 жыл бұрын

That vegetable soup video was an absolute masterpiece.

@futhington

2 жыл бұрын

I still make that soup!

@bayanon7532

2 жыл бұрын

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 KZread 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)

@vasaclarke4268

Жыл бұрын

It's a lovely day in Knoxville, and you are Adam Ragoose

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.

@Joseph1NJ

2 жыл бұрын

That's nice. Now, go do your homework.

@Kromgar1337

2 жыл бұрын

@@Joseph1NJ YOUR NOT MY REAL MOM

@SexyDalton

2 жыл бұрын

That’s the impression his Rate My Professor reviews leaned towards

@Joseph1NJ

2 жыл бұрын

@@Kromgar1337 lol!!

@jsgwam

2 жыл бұрын

Ben

5:51 You will be missed, tiny pepper slice. Godspeed.

@TGKPostsSometimes

Жыл бұрын

Godspeed little fella

@NyaaNyaananynanyanyula

8 ай бұрын

Godspeed You! Little fella

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.

@lilyofluck371

2 жыл бұрын

Share it, please 😖

@johnkozup9959

2 жыл бұрын

I would love to have it too Several of my subs have posted a version of cowboy beans, eg the pioneer woman and cowboy Kent Rollins.

@connorthompson7303

2 жыл бұрын

Yo Adam - cookoff with Erin!

@naftalibendavid

2 жыл бұрын

Love to get the details.

@The_Paradox__

2 жыл бұрын

Gib pls

I really relate to the number of times he says "I don't care" in this video.

@FutureCommentary1

2 жыл бұрын

As Chef John would say: that's just you cooking.

@ihcfn

2 жыл бұрын

If it works for you, who cares!

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

@jameshaulenbeek5931

2 жыл бұрын

Any of the miso pastes will work wonderfully! The darker they are, the richer the flavor.

@tommihommi1

2 жыл бұрын

Could use Doubanjiang as well, I think!

@ZanHecht

2 жыл бұрын

@@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.

@tommihommi1

2 жыл бұрын

@@ZanHecht the fermented broad bean chile paste, Doubanjiang. You'd use less since it's quite salty.

@paperbackwriter1111

Жыл бұрын

Also be careful with the soy sauce if you put in miso! It‘s salty

as a vegan i am really looking forward to this series. some of your earlier bean recipes really helped me out when i first went vegan!

@KerriEverlasting

Жыл бұрын

Oh great, I was waiting with my finger paused above my phone in case any dead flesh appeared! Now I can relax and enjoy, thanks! 💖

@rileysummers9757

Жыл бұрын

Same here !

@cumburger69

Жыл бұрын

@@KerriEverlasting can you like, shut up

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.

@catladyfromky4142

2 жыл бұрын

Me too! I love the Mayan Cafe. It is one of my go-to restaurants on Market.

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." 💖

Olive oil would actually work great in a chocolate cake.

@Amanda-C.

2 жыл бұрын

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.

@RedWurm

2 жыл бұрын

I use it in my cakes, works great - although depending on the type of oil, it can turn pale cakes a bit greenish. Chocoalte cake is easy mode though.

@kevin-bf4ww

2 жыл бұрын

i make my brownies exclusively with olive oil

@0ussama01

Жыл бұрын

It's just too expensive to waste on chocolate cake when neutral oil can make one just as good

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.

@TasteOfButterflies

2 жыл бұрын

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)

@Gocunt

2 жыл бұрын

why am i not surprised he has a podcast

@blablup1214

Жыл бұрын

I really love legumes but I can absolutly not digest them :D I always need to play when to eat them so that I don't get into trouble later on ^^'

@Gocunt

Жыл бұрын

@@blablup1214 do you go bla blup when you eat beans

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!

@erinhowett3630

2 жыл бұрын

The field peas are about to come in down here in Alabama and I'm so excited for them!

@moonlightequilibrium

2 жыл бұрын

yes!!! meat substitutes are expensive and overrated. beans are delicious and extremely versatile! hell, you can even make burger patties and desserts with beans.

@chrism4841

2 жыл бұрын

@@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.

@screwyourhandle

2 жыл бұрын

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.

@Jonas-qg6jw

2 жыл бұрын

@@screwyourhandle just b12 really. Can be found in algae

"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.

@rioplats

Жыл бұрын

It's funny because I'm Asian and me and my family use olive oil for just about everything in the kitchen too xD

@wilsonw2095

Жыл бұрын

What?? does that work, replacing butter with pureed beans?

@Nikki0417

Жыл бұрын

@@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.

@xueyihon3648

Жыл бұрын

@@Nikki0417 might be the milk solids in the butter that is notably absent in plant based substitutes

@TheSteam02

Жыл бұрын

@@rioplats Same We've been buying Costco olive oil (both EV and non-EV) for the past 10+ years

I've legitimately been looking for more Bean recipes. This series sounds perfect!

YES! Ever since you mentioned the benefits of beans in your podcast, I've been waiting for this exact series! Can't wait for more Sexy Beans!

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.

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.

@afthang732

2 жыл бұрын

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

@no.no.4680

2 жыл бұрын

@@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 :)

@TheModdedwarfare3

2 жыл бұрын

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.

@chezmoi42

2 жыл бұрын

@@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.

@crazydragy4233

2 жыл бұрын

For me cleaning the lid is more annoying than the strainer tbh

Great recipe! Small FYI - at 4:15 Adam says Soy Sauce is the only source of sodium but Gochujang is pretty salty on its own!

@LilLilac

2 жыл бұрын

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.

@aragusea

2 жыл бұрын

Ah, true

I am SO excited for this series! Love beans. Thanks Adam.

We're making a bean series?! I'm down for this! I've been wanting some good bean recipes :-)

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’m bringing sexy beans - Adam 2022

You should try "porotos granados", chilean fresh beans with a corn paste. Typically also served with tomato and sliced onions ❤

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.

@orionbukantis6470

Жыл бұрын

I have been shocked how much less I spend on groceries, now that I've mostly stopped buying meat! Half is about right.

@ajaxtelamonian5134

2 ай бұрын

Absolutely meat is crazy expensive these days.

Adam, thanks so much for starting a bean series! Can’t wait to see more recipes!

I'm actually so excited for this series

I will definitely try this! I love beans and i'm patiently awaiting more episodes!

loved how the chilli got lost in the grill and you edited the little "bye" in it. Nice one xD

@whiteflagstoo

2 жыл бұрын

There is always a sacrifice made to the grill gods... :)

@xXJAng3lXxx

2 жыл бұрын

The tiny byes when anything goes flying always make me smile lol

Oh please yes, I made so many variations from your black bean taco filling. A whole series like this? Amazing idea.

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!

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... 😆

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'm really excited about this series, because i love beans and such. Nice, to see them get the role they deserve. SEXY BEANS!!!

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.

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!

This is definitely going into my weekly dish rotation, I can get all the ingredients easily.

@johnkozup9959

2 жыл бұрын

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(.

Adam is the best. No frills. Just real honest delicious food. Thanks for this one!

These look so good I'm so excited for this bean series!

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...

So when is the silver pan coming in?

I eat beans literally every day, so bean recipes are most welcome. Thanks Adam!

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

Thanks for another great recipe, Adam!

Love the little annotation when the chili jumps out of the frying pan into the fire "bye" lol :D I absolutely love little bits like that.

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!

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 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.

@nuggetmaster05

2 жыл бұрын

This

Love this, and looking forward to the rest of the series!

Yeah!! I want a whole series on beans, for sure!

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

2 жыл бұрын

Make it with stock instead of water sometime! Extra good.

@festerofest4374

2 жыл бұрын

@@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.

@erinhowett3630

2 жыл бұрын

@@festerofest4374 that's good stuff! I'm a big fan. Especially the roasted chicken flavor.

@realcoy2115

2 жыл бұрын

I need to step my game up because I have never seen anyone start rice this way, going to try it out with your mod :o

@festerofest4374

2 жыл бұрын

@@erinhowett3630 I'll have to try the roasted chicken! Thanks for the rec. I usually just get the standard chicken and beef flavors.

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 am so excited for ALL your bean recipes!

im mad hyped for the rest of this series cause im a bean enjoyer, thanks adam

I am going to love this beans series as a almost vegetarian.

This looks great and as a vegan I love when you make vegan/easily veganisable dishes! Plus I love putting my cast iron to good use

Really nice choreography. I like the gestures matching nicely with your voice-over. Really well done.

really excited for this series

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!

@MagnumCarta

2 жыл бұрын

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

2 жыл бұрын

​@@MagnumCarta you need more than 20g protein a day unless you're a 4ft 5 oompa loompa

@MagnumCarta

2 жыл бұрын

@@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.

@rulen2005

2 жыл бұрын

@@MagnumCarta it's recommended to have around 60g/day for a sedentary man (on average), which is 3x more than your 'more than enough' figure of 20g...

If Adam makes a bean series and there is no Feijoada i'm going to be very unhappy.

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!

This has been added to my dinner rotation. Family loves it. Delicious! Thanks 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.

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.

This level of enthusiasm is why i continue to be subscribed

Love it and thanks for dropping the ad read in there at the end!

Another day, another fodder video for the YTPers

Ahhh FireBeans - a dish after taken turns every fart into a risky gamble :D

I love it. Simple yet complex and it's always fun to have an excuse to grill

I love this. Sumptuous technique for the humble bean.

Let's see if we get any meatheads recoiling with fear at the mere sight of glorious *BEANS!!!*

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.

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.

the transitions are really good! good job

Beans, beans, they're good for the heart The more you eat the more you.....

@mcsamr

2 жыл бұрын

Man, that little rhyme has been around forever.

@Goriaas

2 жыл бұрын

I've never gotten gas from any legume or bean (neither has anyone in my family). Maybe I just have a different gut biome.

@anneboleyn1357

2 жыл бұрын

@@Goriaas guess you’re just built different™️

@Goriaas

2 жыл бұрын

@@anneboleyn1357 haha but hit me with non-lactose free milk and and it starts... Guess people are pretty different in terms of digestion

Man these beans may have awoken something in me

@Egonsraad

2 жыл бұрын

why would you type this out

@Apersonl0l

2 жыл бұрын

Down bad

@gringodingo7523

2 жыл бұрын

@@Egonsraad 😈😈😈😈

Ive been waiting for this every day since that podcast

I absolutely love beans, I´m seriosly thinking of start eating them everyday and I thank you so much for this series Adam, cheers!!

As a native of Louisville, Kentucky, I greatly appreciate your pronunciation of "Louisville".

"If you think it's weird for me to be using olive oil with all these Asian flavours just know that I don't care."

Finally, beans gets some love on Cook-tube. It's even a series, so it's already beautiful. Ever since I started my health-focused eating journey, beans has been a staple, but I eat it maybe one or two ways alone with different pairings. This is great!

I'm so excited for this series and really really jazzed to try this recipe!! I've wanted to incorporate more beans in my diet for a really long time and every recipe I look up either has meat in it (delicious but trying to eat more beans to eat less meat) or looks dry and flavourless. Really looking forward to your upcoming recipes 😊 Thank you!!!

recipe looks great, won't break my habit of using a rice cooker tho

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!

@Badenhawk

2 жыл бұрын

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.

@saechiru6750

2 жыл бұрын

Not everyone have access to clean rice that doesn’t need washing, don’t be so entitled and assume everyone can live your privileged lifestyle.

@nopenopenopenope4076

2 жыл бұрын

@@saechiru6750 bruh, you rinse, dry the best you can, THEN brown.

@nopenopenopenope4076

2 жыл бұрын

@@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~

@saechiru6750

2 жыл бұрын

@@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.

This is the first time I've ever seen this type of bean, recipe looks delicious! Keep the beans comin', beans are great

We made this recipe and it turned out great. Thanks for sharing.

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!

@maxkrause5393

2 жыл бұрын

Or just eat regular food

@CaptainPIanet

2 жыл бұрын

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.

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.

Those look great. Definitely trying this recipe

thank you thank you for a bean series! I've been trying to figure out how to eat more beans! YAY!!!

More bean dishes! Looking forward to this series very very much.

Love the bean dishes! Vegetarian Mexican and Indian cuisine has been at least half my diet for the last few years.

Really hope this series keep going!

I diffinately got to make this recipe!! Looks really good!!

Excited for this series. I've got a shitload of frozen broadbeans and very little idea of what to do with them

Omg beans!! I’ve been wanting beans recipes since your podcast about protein. Yay!

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.

Finally sponsor at the end, I truly appreciate it and am more likely to actually check it out.