5 AMAZING BEAN Dishes From Around the World!

[@brocksavage4322]

For the love of God, I want everyone who says that Bay Leaves don't do anything, to do one simple thing. Place a bay leaf in a cup of hot water and let it steep for a few minutes. Then smell it and taste the water. You will totally recognize the smell and the flavor. That flavor is what the Bay Leaf brings to a dish, and it's totally necessary. I mean, do you really think multitudes of cuisines all over the world would be adding Bay Leaves to recipes for thousands of years if it didn't do anything?

[@snospmoht3252]

👏

[@johncspine2787]

I’d also tell them to get fresh bay leaves instead of ones that are a thousand years old.

[@marabanara]

And make sure they’re actual Bay Leaves! The ones I use are very strong in taste, actually.

[@minakshimishra4213]

@@johncspine2787 true! lol, recently ran out of usual dried bay leaves and ended up getting the fresh ones. the difference is huge

[@autumn5852]

👍🏽 thank you. I have always wondered how much flavour it adds, if any, which sounds a bit ridiculous now after reading your comment. I shall never doubt the bay leaf or any other herb, ever again :)

[@brookep4464]

justice for the bay leaf! it's one of those ingredients that you can never pick out its flavor individually but if you leave it out, the dish is always 'missing something' that you can't put your finger on.

[@AnniCarlsson]

And if you by accident drop s few to many in the dish and think it should not matter hardly do anything you definitly notice it becouse you can barly eat it becouse so strong. Thats a misstake someone do only one time

[@marlies7444]

Agree 100% you just know it's not there when you leave it out.

[@DoubleDelishdotcom]

I hate it. I can definitely pick out the flavor if there’s a bay leaf anywhere near my food 😅

[@Deadpooldan777]

She could easily test the effectiveness of a bay leaf. She just needs to make two different servings of rice and have one with a bay leaf and the other without. She will definitely taste the difference.

[@kelleyoco]

​@Deadpooldan777 the channel 'sorted food' did a side by side test like that and the nay sayers were really mad cause they could immediately tell when it was missing. 😂

[@mustwereallydothis]

I think it's time for you to do a blind taste test episode with bay leaves. Make a few dishes that need to be simmered for a while. Split it in half, add bay leaves to one and not to the other. Then, do a blind taste test for each dish. Dish up 2 small servings of each and have someone choose two of one and one of the other. Your job will be to sample each and try to figure out which two are the same. You may be surprised. In the meantime, I suggest that the next time you use them, after you remove it from the finished dish, pop it in your mouth for a bit. Be warned, it won't taste good at all, but you will absolutely taste it. They don't add flavor so much as enhance and balance the other flavors in the dish

[@sevenandthelittlestmew]

Hi, Beryl! That bay leaf is tej patta, an Indian herb which is unrelated to bay. It may say “Indian Bay Leaf” on the label, but it has a totally different flavor, sorta like cinnamon (?). Anyhoo, you might try to find Mediterranean (Turkish) bay leaf (milder, bright and minty) or California bay leaf (stronger, bright and like eucalyptus). They are maybe a better fit for the Greek dish. 😊

[@ozguroge]

I was wondering what was that actually, because I love bay leaf(Turkish) especially in meat and veggie dishes/roasts, and that bay leaf is way too huuuuge! now it makes sense😅

[@O2life]

Thank you! That annoyed me so much! Greek food uses the laurel (Turkish) bay leaf.

[@valkyrie1066]

Thank you! I'm definately more accustomed to California fresh bay leaves and they are very strong. tej patta? interesting!

[@O2life]

@@valkyrie1066 Oh I've had those California ones! They have a eucalyptusy type flavor. Very good, but very strong like you said.

[@casmarykay8433]

Thank you for identifying that leaf! It looks very little like the bay laurel that I learned to cook with which has a rather strong flavor and would definitely be missed.

[@katiekiyokogammon]

I'm Japanese and I think it's so cool that a traditional Somali dish uses azuki beans!! I've never heard of it being used as an ingredient outside of Asian cuisines so I definitely learned something new today!

[@xianvox22]

If you ever want to know what flavor bay leaf is adding, do the rice test. Cook a small batch of normal white rice with just water. Then cook another batch with 1-2 bay leafs. Then compare side by side, starting with the normal rice. You can do this with any spice you're not quite certain what it's adding to the dish. It's a great way to tease out things that are too subtle to pick up in dishes.

[@irinaterrerorodriguez654]

Thank you, Beryl, for using my mom's recipe! I am so glad you liked it, guandules con coco is such a special dish to Dominicans. Also thank you for sourcing the cubanelle pepper! Definitely the one ingredient I miss the most living abroad.

[@irenehall7682]

I am looking forward to making your dish:)

[@BerylShereshewsky]

🥰🥰🥰🥰🥰

[@violetviolet888]

@@BerylShereshewsky : 4:07 Make a TEA with only two bay leaves and water, then taste. This would be good content for you to make a video of to share your thoughts.

[@clarissasantana4785]

So surprised to see you on this video. I thought I was the only very invested Dominican following Beryl!

[@sumatrippin4851]

Pigeon peas & squash are a really popular permaculture plants here in Australia, I will definitely be making your recipe from my garden

[@essendossev362]

I literally just want a part 2 of this. Beans are one of my favourite food categories in general, so this is one of my favourite of your episodes!

[@fawnfawn]

If you are using Indian Bay Leaves (tej patta) they are not actually bay leaves, they are a different herb that is not related, despite what the label on the bag might say. I assure you you will notice a significant difference by using actual bay leaves!

[@perryrhinitis]

yes! It's not a strong flavor like, say, cumin, but it's essential for stews and soups in my opinion!

[@amyschneidhorst1384]

Interesting! Thank you.

[@majo3423]

Okay, thank you! I thought my Indian bay leaves were tasteless because they were old. They were tasteless and odorless to me the minute I opened my newly purchased package. From now on I’ll buy the right kind😛😂

[@shannonrobinson262]

Herbs, especially dried ones still have a shelf life. They should only be bought in amounts you use in a few months. Further you can tell Indian bay leaves from bay laural by the leaf veins. Indian type veins start at the base and all run to other end. Bay laural has central vein with veins branching outwards. They have different flavor. Make a cup of tea with each and compare. They taste different but are very necessary to their recipes. They fill in a background flavor that is very needed.

[@nicolebouchez5307]

I was just going to say that the bay leaves you are using are not Turkish/Mediterranean bay leaves. This may be why you don't taste the flavor. There are also California bay leaves which are much stronger (especially fresh). Oh, and you don't need to peel Kabucha (or Kuri) squash.

[@katahorvath3540]

Bay leaf is one of my favourite herbs! Beryl, try a Hungarian style potato pottage (főzelék) with veg stock, sour cream, salt-pepper, and bay leaf as your only flavouring. Use a lot, and you'll see how lovely it is.

[@LoriCole-q3u]

Could you link us to a good recipe? Really curious!

[@Kay_Watermelon]

That might be a good dish to make side-by-side. One with the bay leaf and one without. That way you can actually taste what it brings to the dish!

[@RoseDPatruno]

As an Italian: breaking spaghetti is perfectly fine for soup/stew-like dished like the chilean one, although we’d break them in about 1-2 inches pieces. I think that “pasta mista” would be a great alternative to spaghetti in there.

[@erinhowett3630]

There’s a really interesting history for red beans and rice in New Orleans! It’s traditionally eaten on Mondays as Monday was laundry day (since you wear your best clothes to church on Sunday and want to wash them as soon as possible) and red beans can simmer for ages without any attention needed. We still eat them on Mondays but we eat them all the time too!

[@Aornis1973]

I was so confused that New Orleans was never mentioned at all. Red beans and rice are quintessentially New Orleans.

[@santiagoup05able]

This is definitely a creole dish 😋

[@haneytr3s]

@@Aornis1973 well since they used chicken sausage maybe its best New Orleans was left out.

[@lizpimentel2566]

Yeah I was really confused because although I'm from Massachusetts, I know it's a New Orleans dish. Felt wrong she never mentioned it. In MA, we do more boston style baked beans rather than red beans and rice.

[@cindytrusty6598]

All the recipes I have for Red Beans and Rice call for small red beans, not kidney beans. Can anyone clarify?😊

[@sjohn228]

It is called "green" pigeon peas because it is softer and picked at the early stage. They are often blanched and frozen and cooked directly from the freezer to the pot. There is also "dry" pigeon peas which is when the pods are picked when older and dry: these peas are more pebbly and darker brown. These require overnight soaking to rehydrate. They are slightly different in taste when cooked. The cans will highlight the difference.

[@MissieLotus]

They're also seems to be a green cast to them.

[@marianelin391]

Hi, Beryl! Please do a PART 2 of this video.. and please include a Brazilian recipe. Feijoada, feijão tropeiro, tutu de feijão, acarajé... Beans are such a staple in Brazilian cuisine!

[@epiphanyl]

She did an episode with feijoada already

[@autumn5852]

You have to email her with your recipe

[@biancachedid4663]

Yees pleaseee

[@moniqueuu8777]

Adoro acarajé. O cheiro sempre me chama para comer um com pimenta xtra e sem caruru.

[@maeliandrade9919]

​@@epiphanylthen she has a lot other options that are also widely present in Brazilians life, like tropeiro and acarajé

[@aishwaryadeo8084]

Beans are culturally important in Nepal as well. I wish you had Nepal for this episode since we have a particular day in which we eat bean stew called 'kwati' to signify change of seasons. It falls on the day of 'Janai Purnima' also known as Rakhi in southern part of Nepal and India and this year it's on 19th August! Days after you posted this video Beryl! 'Kwati' is actually a mixture of 9 different types of beans cooked with spices. It's cooked in almost every household on Janai purnima!

[@sooge298]

Bay leaf is amazing. It really adds to the flavour of the dish. You should do a bay leaf episode.

[@shawgeasland2096]

But with different bay leaves? Apparently there are different kinds of bay leaves. We need to know together

[@Pammellam]

Beryl, you used an Indian bay leaf, a Cinnamomum tamala, an Indian bay leaf, also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It can grow up to 20 m (66 ft) tall. Its leaves have a clove-like aroma with a hint of peppery taste; they are used for culinary and medicinal purposes. Western or Mediterranean bay leaves come from the bay laurel (Laurus nobilis) tree, a different plant/tree from the Indian bay leaf. Mediterranean Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. The two kinds of bay leaves look and smell very different. And often and Indian and Cooking they just say “Bay leaves“. I believe in all cases they generally mean the Indian Bayleaf in that case, the tejpat, tejapatta. The Indian bay leaf has 3 lines or veins down the center whereas the Mediterranean bay leaf just has one main vein with smaller sub-veins.

[@wnightshade]

I didn't see much comment on the pasta breaking in the comments (well done, folks!) but I have two thoughts: 1) Italians have no cause to get mad, as you are not making an italian pasta dish. The 'authenticity' argument dissolves. 2) I have little patience for the performative gatekeeping represented by the "DON'T BREAK YOUR PASTA" people. It is never used with explanations of why that might be more desirebale, just finger wagging and ragebait. Folks, if breaking your pasta make syou happy (or gives you reasons to cook more)... DO IT. There are no cooking police officers coming to your house. Cook, eat, enjoy. END OF STORY. Beryl, you do important work here, and your no-nonsense approach to what for may is exotic cooking is refreshing. People should be less afraid to cook more, and seeing you go on this journey honestly and openly makes me smile.

[@ChannelingCourtaud]

You don't see much about braking pata in the comments because it's rather obvious, beside traditional, to break long pasta for soups.

[@anniehosking2408]

The bay leaves we use in the UK and in Europe are from the plant Laurus nobilis which is native to the Mediterranean region. They have a lot of flavour. I don't know if Indian bay leaf has the same flavour profile.

[@ttcostadc]

That (in the video) didn't look like the bay laurel / sweet bay that I grow either (in Virginia, USA).. that thing was humungous, and that veining was odd to me.

[@katharinavonzitzewitz826]

Dear Beryl- Bay leaf is THE herb...I love the smell and taste sooo much - don't understand how one can NOT sense it 😄... I wish you could feel it one day...🎉

[@Marvee78]

Maybe there is a bayleaf gene like the coriander gene, just in this case people with the gene can't taste it 🤔.

[@emilivanov5272]

I like it in stews and meat soups, but most of the time it is just too old and weathered.

[@Deadpooldan777]

She could test the effectiveness of a bay leaf by making two different servings of rice (one with a bay leaf and one without).

[@gloriamontgomery6900]

I planted a Bay laurel in my backyard because bay leaf is too expensive

[@gloriamontgomery6900]

Canned vs dried beans is a cost issue. Also you can control the amount of salt.

[@artistlovepeace]

Beryl, you are wrong about bay leaves. You'll have to do a video. They do add a great aromatic scent and a very subtle and delicate flavor. It's worth adding bay leaf to stews.

[@ushakiran.99]

In Nepal, we have a festival that celebrates cooking different variations of beans together. The festival is called" kwati purnima", and the star dish of this festival is a rich, thick soup of different variations of beans. The beans typically left to sprout insde thin cloth for about a week before the festival. the tall the sroups grow the more fun!! hehe On the day of the festival, the beans are cooked and shared with the family members. It's really delicious.

[@wnkcarol]

Here in Brazil beans are a VERY popular ingredient, many traditional recipes are made with some kind of bean and most of us eat rice and beans daily. I know I do! So it was surprising and fun to me to see that the second recipe was from the USA because rice and beans are literally the base of our daily lunch and/or dinner in Brazil! We usually eat it with some salad, fried eggs or meat, french fries, stuff like that on the side. Today at lunch I ate rice, black beans, soy meat (I'm vegetarian) and some baked veggies. I love discoverying food around the world, thanks Beryl and Kayla for sharing this version of rice and beans 💖

[@us990]

Finally! A bean episode! More of that please!

[@jbodenauthor]

its so funny how not just the humble bean changes from country to country, but even the bean song! I'm Canadian and grew up with "beans beans the magical fruit/the more you eat the more you toot/the more you toot the better you feel/so eat your beans with every meal"

[@pippinlatham4857]

I grew up in the North of England and heard it "beans, beans are good for your heart the more you eat, the more you fart The more you fart the better you feel So eat your beans up every meal" Very similar. The "fruit" version would have annoyed my pedantic self as a child given beans are not fruit though!

[@anarchist_parable]

That's how I grew up saying it in Upstate New York. Now you've got me wondering if it's regional and part of our proximity to Canada ☝🏾😭

[@jbodenauthor]

@@anarchist_parable I'm in Quebec so it's definitely possible that it's regional!

[@ramsesemerson]

Same in the US Midwest

[@AndrewBeals]

Maryland, same.

[@carmenfinn7521]

Around twenty years ago a chef on TV said that every Italian "Mamma" uses a "handful" of bay leaves, not just one. So I changed my habit and now I use at least four or five (maybe not a handful, though!!) and lo and behold, suddenly the bay leaves do work in my dishes!!! 😄 Well, the one you chose would be worth two, I guess, so use two more at least. Then you get the real sensation. Keep up the good work!

[@artistlovepeace]

Beryl is literally the best food channel on KZbin.

[@allisonhamilton1245]

Agreed!! 💯👍🏼

[@nehakotgirwar]

Hi Beryl, We use Pigeon peas extensively in India. They are green when raw and turns brown after they are boiled.

[@TaLeng2023]

Do you have black pigeon peas? Seems most of what I see here in the Philippines are black.

[@Drennaden]

Bay leaves are so fragrant! I just went over to my baggie of them and took a whiff. Wonderful. Laurel leaves for sure are a critical flavor.

[@nadinevaneeden1678]

Hey Beryl! I'm not sure if someone has posted this yet, but I found 2 ways not to let the celery go to waste, cause like you it just ended up in the dustbin😅 so the leaves you remove and dry out, once dried you grind it fine. Works great as replacement for dried parsley. The stalks you chop up and freeze in about a cup worth distributed in plastic bags. That way you do not have to especially go buy celery all the time. They are as fresh as you bought them. 3 month lifespan in freezer🎉 hope this helps!

[@autumn5852]

… helps me 👍🏽 thank you 😊

[@Rose-jz6sx]

Bay leaves add depth of flavour and savouriness Beryl! I have said this before hahaha they are subtle, but they do make a difference.

[@simone222]

Hi Beryl, please also try Ginisang Monggo next time. It's a Philippine dish made by sauteeing mung beans with garlic and onions. It usually includes meat like pork or shrimp and leafy greens (pepper leaves as much as possible, or moringa/spinach/talinum leaves). A hearty and comforting meal when served with rice.

[@perryrhinitis]

I've cooked a Indian-Filipino fusion of ginisang monggo using black dal, Indian spices, and chicharon bagnet and it's so delicious

[@shade9592]

​@@perryrhinitisThere's actually an Indian mung bean dhal and aside from the fact that it's spicier, it's very similar to ginisang monggo

[@animelover7506]

Don't forget the chicharon. Hehe

[@Cavelabs]

Thanks Beryl. I always enjoy your videos. About the celery going bad in your fridge. When having left over celery, I prepare sofritto by chopping celery, carrots and onions and freeze in portions suitable for one cooking recipe. Very handy and no food waste. Hugs from Sweden.

[@lisashaw8816]

I love pan pals. The honest reaction of the trading people is wonderful to see. Especially the newest episode with kids reaction. Can't wait for the next episode.

[@-beee-]

I just realized I can watch the episodes online. Thanks for this post inspiring me to check!

[@spiritvixen]

Beryl, we need an episode of you tasting different dishes blindfolded: one has bayleaf and one doesn't. Which one tastes better? I bet you'd pick the one with bayleaf every time!

[@preranaghalsasi510]

In my experience, Pigeon Peas are green when they are young, they turn brownish as they age. So Beryl, you probably just got a batch made with slightly aged peas that's why they don't look green like in the picture on the can. In India, we let them age, then dry them, dehusk them and split them. These split, de-husked pigeon peas are called Toor Daal in Hindi. Toor daal is THE staple ingredient in most common daal recipes like Daal Tadka from Punjab or Sambar from south India.

[@NotJanet-r7c]

Andouille sausage is hands-down my favorite sausage. I didn't grow up eating red beans and rice, but I grew up in the gulf coast eating a lot of gumbo with fresh crab caught by my dad and grandfather.

[@Gle18]

Pigeon peas, guandules, in Brasil I know them as "guando". My family from the interior knows this bean but I feel like not many people are familiar with it. Now I live in Portugal and was very happy and surprised as I found them as "congo beans" at some supermarkets. I make them often to remember my family and specially my father as this bean was one of the last meals we shared together ♥

[@geraldinedambreville6362]

In haiti we also call pigeon pean Congo beans hehe

[@kerstin.jitschin5861]

Definitely one of my favorite beans are those big white ones 👍 Learned from my grandma, fresh green beans,cook them just crunchy,make them cold, slice onion in tiny bits, add a marinade out of vinegar,good oil, and salt ,pepper,little sugar,if you like, and very important Savory , it’s perfect as a salad with goulash and potatoes ,yummy 😛😛😛 best wishes from Germany

[@LittleLessTalentless]

YES! I am not Greek, but was screaming in the comments for this one for someone to submit gigantes! When I visited Greece, it was my favorite dish I had there and I still make it in my crockpot from time to time

[@poetrydiva]

7:44 You can keep your celery good for much longer if you put it in water in your fridge. My grandma used to put it inside of a juice container inside the fridge with water. Change out the water everyday!

[@dunnowy123]

Whoa what 10:30. There are loads of dishes and culinary styles unique to the United States. You should do a video exploring them!

[@kriskottenbrook8896]

Omg Kayla and Beryl, thank you thank you for the red beans and rice recipe! I just made it and my partner can’t stop talking about how incredible it is ❤

[@jerim4543]

Great episode. I always have a bean dish in my fridge of some sort.or another. The main thing to know about dried beans is that they NEVER go bad; they just take longer to cook the older they are. You need to cook them until they are tender, however long it takes. You never know, so I always throw them in a crock pot in the morning and let them go all day. Thanks again

[@maobfh]

That was fun! I am a big fan of beans and I have learned that the more often you eat the less gassy they are. Something about maintaining a high fiber intake. A quick hint about most (MOST) beans, harder like pinto beans - I would always forget to. Put them to soak the night before. Long after my mother died, my father taught me that an hour hard boil in a pot before you begin the recipe will replicate the overnight soak. Then empty the pot, rinse well, and proceed to the recipe. Soft beans, though, will overcook and fall apart doing that. Adding salt too early in beans will prevent them from softening. Salt was something I would add the last 15min of cooking. One last tip, when adding water to beans, make sure the water is at the second (middle) knuckle of your finger. That USUALLY does the trick. And if you DO have to add water, keep your electric water pot full of hot water or add 20min cooking time if you add cold water. The cold stops the cooking process and you need to add the time to get back up to the correct temp. That’s all I have. You lose a lot of water by evaporation if you cook them with the lid off. Too much water? Take the lid off and turn it up to boil to cook it down. I guess I had a teeny bit more. Apologies.

[@naturegirl293]

Sorted food channel did a whole comparison video on bay leaves! Theres a difference!

[@mostlyvoid.partiallystars]

Kayla! Hi from Bama, thank you for sharing your recipe! 🎉

[@birdie-304]

Hi, Beryl! Maybe you could try something like adding a newly-bought dried bay leaf to some rice (I like to add some butter or oil to the pot and cook the bay leaves along with onions before adding the rice and water). You'll really be able to appreciate the aroma - it's subtle, and in a dish with other strong flavors it might not stand out, but I personally think bay leaves will always add complexity. Love your channel! My favorite thing to watch at lunch.

[@carriemalizia6590]

I have never seen a bay leaf that looks like that ! Probably why you don’t get the bay leaf flavor. The bay leaves I have used are definitely packed with flavor.

[@wrenam]

yes it's Indian bay leaf much milder..I hope she sees the comments

[@karynstouffer3562]

My husband hates bay leaves. I grew up with them, and love them. Now that we eat totally different diets, I can have them. Aroma, even from old leaves, is incredible.

[@christinas4539]

Bay leaf is so important! It's more aromatic than flavour but I can definitely tell when it's used vs not 😊

[@antikathy]

Bay leaf is the umami herb that marries the flavours

[@zbob1461]

i love how the backdrop changes for every meal! shout out to your PBS show

[@catpawrosales4265]

When I saw u scoop out all those pumpkin seeds....I hope you washed them under the tap, patted dry with a towel, sprinkled a little seasalt over and roasted in the oven on a tray for about 20 minutes at 200c / 375f ... So good to snack on!

[@autumn5852]

Dry roasted?

[@catpawrosales4265]

@@autumn5852 yes.

[@Kashmira19]

Can you also do this with butternut seeds?

[@catpawrosales4265]

@@Kashmira19 try it!

[@autumn5852]

@@catpawrosales4265 👍🏽 thank you. I will be doing this

[@cherylbenton7107]

There are certain dishes, I'm thinking pea soup and beef stew especially, that I can't even imagine without bay leaf! In terms of bean dishes, I fondly remember this one woman in my town who was renowned for her baked beans , slow cooked with Vermont maple syrup and many other things , but they were amazing! There are special bean pots with a shape that allowed for long slow cooking without drying out the liquid . I also love Boston style baked beans, which use molasses instead of maple syrup. New England baked beans in general have a sweet component that I enjoy I really love your videos, wonderful content, and you have such cheerful, adorable energy! 💜💜💜

[@ellsbells9943]

retired chef here: totally gunna try some of these! For the pidgeon pea recipe your immersion blender woulda made the job "funner" and cleanup a super easy swipe and rinse. Bay Leaves are totally a thang!!! One of my old chefs would not tolerate any green rind left on squash or melon (bitterness). He also did not tolerate waste. We had to use a knife. (que dramatic music) ... I was triggered! 😂😂😂🍉🍉🍉🔪🔪🔪 You're really becoming an accomplished cook. Keep up the great work.

[@andreakirk2714]

I was like “didn’t she just celebrate finding an immersion blender?”

[@bluedrummajor2876]

I love cranberry beans. How could anyone not love them?

[@Kay_Watermelon]

Yeah... whenever a recipe calls for a certain portion of an onion, I'm putting the whole thing in. Also, that pigeon pea soup looks fricken delicious!!

[@BerylShereshewsky]

Agreeed full onion every time

[@susanmccoy1992]

Ah Beryl, the bay leaf is so good♥️ I love your PBS show! Food really does bridge the gap between cultures! Oh, and feta is the best!

[@Emma-zl1jc]

Azuki beans are usually a lot smaller. I’ve made chunky red bean paste before and it took about over 1 hr and a half. You boil it until you can easily smoosh the bean between your fingers

[@aeolaus]

I think the packet of azuki beans she bought were maybe not really azuki beans. They are much smaller as you pointed out.

[@Ashweee223]

I'm so here for this episode! I love beans, and I'm always looking for new bean recipes.

[@TriniBelle111]

Yesss!! Bay leaves 🍃 DO add to the flavour of your meals 😂😂..2, red bean & rice also belong to Caribbean people. Just as the piegon 🫛 that we eat here too in Trinidad & Tobago. 🇹🇹 & yes they come in green & brown.

[@celianeher7637]

Same in Jamaica as well as other islands.

[@rebecasalum]

I need a part 2, seriously! I love love beans, and all this dishes look so yummy❤

[@beanieduchet2928]

Hey doll, love your channel ! Regarding bay leaves, saute them in hot oil before you add mirepoix, holy trinity, or meat. The hot oil will bring out the flavor of the bay. ❤

[@-beee-]

We keep our celery in a jar of water and it makes it last SOOO much longer. We use one of those HUGE half gallon mason jars and fully submerge the celery. It's not only longer-lasting, but it really tastes fresher and improves the texture. Highly recommend!

[@annullman4305]

Also try wrapping the celery in aluminum foil and refrigerate, it works really well!

[@onzieal]

Thank you,beryl for cooking Somali dish finally am your fan for long time and I wanted you to try Somali cuisine it so good and I want you to explore more about our food for sure you going like it.❤

[@aquacommelina]

A simple tip to help with the toots of beans ---- Try soaking them in water and baking soda. Rinse with clean water and cook as normal. Thank you so much for sharing with all of us some bean fun!!

[@maevandijk]

The red beans and rice dish reminds me a lot of Surinamese bruine bonen met rijst (brown beans with rice). It has similar ingredients and the same kind of stew consistency. I submitted it for this episode but unfortunately didn’t get chosen. Still very interesting to see the similarities!

[@rahannneon]

I love the flavour of bay. it adds a depth and deliciousness to everything. Flaeskesteg wound be lost without it.

[@KassiopeiaMond]

The guys at Sorted did a whole episode about the bay leave, because they also always argued about it. Very interesting.

[@susanpilling8849]

I was checking through the comments because I was about to say the same thing. The Sorted episode was interesting. I also love the way Jamie the Anti Chef puts in an extra bay leaf because, he says, 'I'm not driving'. 🩵

[@majo3423]

I love all these recipes. Thanks Beryl and thanks contributors 😊

[@Lia-ij5fn]

The greek gigantes remind me of what we call, "butter beans," which I believe are also a variant of lima bean. Throw some Chiles, onion, garlic, butter, thyme in a pan, saute until soft, add a couple cans of butter beans, taste to see if it needs salt. Let it cook until the flavors meld and the beans are really soft. Serve with some pork chops, or good ham, and some greens.

[@wrenam]

Ooo I want to try this I'm going to buy butter beans tomorrow:)

[@gabriellakadar]

Phaseolus coccineus is the species name for Gigantes. They are Runner beans like Scarlet Runner or Black Coat Runner beans. Excellent cooked when they are fully developed but not yet dried. Lima or butter beans are Phaseolus lunatus. Different beans entirely. Both species are perennials in their native climates although Gigantes prefers it cooler and Lima beans love the heat. Lima beans are not really interchangeable with Gigantes even if they kind of look similar. Yes, I grow beans.

[@Lia-ij5fn]

@gabriellakadar you're good. I love plants and learning. They also resemble a bean from Portugal that is used as a snack but you kind of have to peel the individual beans. I forget the name right now. I'm currently obsessed with beans. I have cancer and I've been having trouble eating but my body wants beans lol.

[@shnitz_world7779]

Haha. Love the intro. In German, we say “jedes Böhnchen gibt ein Tönchen”, which means something like “every bean makes a tune” 😅

[@alwkw3783]

Use fresh bay leaf!! Fresh!! I have a little bay leaf tree and I absolutely love it. Super fragrant:)

[@michelleawtry7667]

Beryl's disdain for the beloved bay leaf makes Portuguese people everywhere cry! Love you anyway, Beryl!

[@CurepaNorte]

My favorite Chilean bean dish is actually porotos granados - made with beans, squash and corn and flavored with basil. Love it with a tomato/onion salad as a side, but also great with chorizo if you want to add some meat. It's easy to adjust recipe to make it vegan too.

[@O2life]

Did she make it the way you like? Also, was that the right kind of chorizo?

[@CurepaNorte]

@@O2life I personally prefer porotos granados over porotos con riendas, which is the recipe Beryl made. I like both, but I prefer the flavor profile of the former. The chorizo looked close enough.

[@prantamdhazrat6648]

Literally was craving some . And here you are with beans for days 🤣

[@BethGrantDeRoos]

OMG I so needed this video! We eat beans 3-4 days a week, in large part because we are a whole foods, plant based family and am always looking for inspiration. THANK YOU!! 🙂

[@sallycormier1383]

My x husband is Cajun and taught me classic Cajun dishes like red beans and rice, jambalaya, gumbo, etouffee, creoles. So the second dish made me smile!!❤

[@MickeyAndMore]

Red beans and rice is Soul Food, not Cajun.

[@lizpimentel2566]

​@MickeyAndMore I believe it's both. Cajuns cook red beans and rice too.

[@YoHan2119]

Soooo, I have seen you raise the issue of the bay leaf multiple times now and I have to react 😂 what you are using is actually Indian bay leaf (from the cinnamon tree), the real bay leaf (Laurus nobilis) can actually be very aromatic. The problem is that most of the time, when we buy it, it’s super old and has lost a lot of its flavour, if not all. I’ve found myself super frustrated not being able to reproduce the taste of my grandma’s cooking no matter how many bay leaves I was using and my solution is the following, use some from my grandma’s garden! Or more seriously, if you know someone with a tree, collect tons of it and dry them yourself in the summer and enjoy their delicious flavour all year long. They REALLY do make a difference. In Italy we also use them as herbal tea for stomach issues. Hope it helps!

[@codename495]

You can grow Laurel in a pot just about everywhere too! Bring it in in the wintertime and you have fresh bay all year.

[@YoHan2119]

@@codename495 it is hardy and the leaves are persistant where I live but maybe not in a pot 🤔

[@Shivnio]

Beryl is totally adorable ❤

[@annayang1667]

I watch another channel, and it's about an Italian girl and her nonna's food. Her nonna breaks her pasta in half! So, since then, I feel like it's ok. 😂. Also, I never thought Bay leaves added to a dish, then one day I left it out, and it tasted differently! I still ate it but I also realized that I should always add a bay leaf if the recipe calls for it 😅.

[@amyschneidhorst1384]

Thank you so much Beryl! Just the episode I have been waiting for.

[@julysanchez-sadowski7086]

My family eats beans at least once a week, any kind of bean, every kind of bean. Thank you for the new bean recipes!

[@faithgurl08]

The red beans and rice reminds me of the Jamaican stew peas(beans) which we also serve with rice. We also use kidney beans, but we use different ingredients such as thyme, coconut milk, scotch bonnet pepper, spring onion, pimento onion, garlic, dumplings/spinners made out of flour and sometimes meat like pig tail or beef

[@hcusworthful]

Great episode! Side note regarding the celery. Not sure who taught me this, but if you completely wrap the celery in aluminium foil it last so much longer in the fridge, like weeks longer! Hope this helps. 😊

[@BerylShereshewsky]

Now I can have celery forever in my fridge hahaha

[@shelley5008]

Use press and seal. Easier to

[@psycobasschick]

I grew up making red beans and rice, but my entire family uses small red beans, including everyone in Louisiana (my maternal grandfather's is all from Louisiana, Scottish and Acadian French). There are basically 2 schools for the dish. My family does a thin soup for the red beans (basically the beans, trinity, sausage and seasonings along with stock/bouillon), while other mash some of the beans to make a gravy like consistency. As a diehard bean lover, I'm eating all of it

[@MatthewTheWanderer]

Watching this while eating homemade beef and bean burritos (made with refried beans, ground beef, cheddar cheese, salsa verde, hot sauce, and mayonnaise).

[@drishtimeena2268]

Love how books have become a picture aesthetics for her dishes. Good job.

[@jordancard4025]

You absolutely need the bay leaf! It adds an earthy, matcha like flavor. You may not taste it, but you can taste when it’s not there!

[@guilhermedebiasi2844]

In the south of Brazil we have Minestra. It's a Beans soup blended with the bean broth in the blender that you can put pasta or rice and eat with cheese, frayed eggs, salad or farofa

[@madhavimanisha5577]

These dried bay leaves are very subtle and they actually adds a smell to the dish if you notice it one time by smelling it closely and then second time closing your nose

[@rudyfan1926]

Count me as another vote for bay leaves. Must use real bay laurel, Turkish are very good if buying dried. I keep fresh from the grocery store in the fridge (they will dry out eventually and are superb). I make a Moroccan chicken and rice dish with harrisa and bay leaves, so good. Even making garlic mashed potatoes, boiling the spuds with a bay leaf gives a flavor boost you cannot put your finger on, but, left out you miss it. Totally making the Chilean dish, I love beans, but, man I really love chorizo and have some in the freezer. Same for making red beans and rice, andouille sausage in the freezer. Thanks to everyone, widening my recipes for beans! All the recipes need to go in my rotation.

[@melaniefisher8823]

Hey Beryl, what you should do is make a bay leaf tea (just like tea but use a few bay leaves) and THEN you will be able to discern the actual flavor of the leaf so you will detect the flavor in your dish. 😂😊

[@ravenwood1984]

Bay leaves lend such a nice subtle flavor.

[@nothing7666]

Omg is this greek representation?? Thank you beryl for not forgetting us :⁠-⁠D

[@Jess_Mota]

I unfortunately missed the call out for this bean video, would LOVED for you to try making feijoada. It takes a little while, and it's like a whole meal, with different garnishes, but it's SOOO worth it

[@dellytancyl524]

I laugh out loud Every time Beryl dismisses Bay leaves, My husband had the opposite problem. Even if I use half a leaf, he is very sensitive to the taste. I would recommend using fresh bay leaves Beryl to get yourself used to the flavor, then you'll absolutely start to notice it more. also, it's likely your leaves are old and don't have as much flavor anymore. also, pigeon peas are only green when fresh, they turn brown once dry.

[@karynstouffer3562]

My husband is the same way. He hates bay leaves. I grew up with them, and love them. Now that we're on totally different diets, I can start using them

[@karynstouffer3562]

My husband is the same way. He hates bay leaves. I grew up with them, and love them. Now that we're on totally different diets, I can start using them

[@karynstouffer3562]

My husband is the same way. He hates bay leaves. I grew up with them, and love them. Now that we're on totally different diets, I can start using them

[@karynstouffer3562]

My husband is the same way. He hates bay leaves. I grew up with them, and love them. Now that we're on totally different diets, I can start using them

[@cindyr5423]

I made the gigantes recipe last night- it looked too good not to! Paired it with lemon potatoes and Greek salad. It was SO DELICIOUS. I had never heard of this dish- thank you for the inspiration to try it!

[@padlock40]

I am 100 % Italian born and raised and I can tell you breaking pasta in half it is cool and don't worry they will not mind. CIAO

[@bethciaccio3450]

Yeh married to an actual Italian and everyone there breaks the spaghetti, not the crime people make it out to be!

[@simonauccheddu7102]

No you don't unless you want to eat them with a spoon😢

[@JanliDegenhardt]

Hi Beryl, Thanks for the fantastic bean dishes. I love beans and am excited to make the Gigante beans. I just received some in my quarterly Rancho Gordo Bean Box. Yum!