Alison Roman makes Brothy Beans | Home Movies with Alison Roman

[@sweetpiece6922]

I couldn't be happier about her coming back to KZbin. Love how genuinely kick ass she is. And perfectly imperfect lol she's awesome

[@karabeck3200]

The editing on these is so spot on. I’m giggling as I watch

[@zoegroff2068]

I don’t know that I’ve ever seen anyone ever be so enthused about literally anything the way you are enthused about beans and that made me happy.

[@livinaidaloca]

What an emotional bean journey I just went on! I started out wide eyed and hopeful, then I dipped low and got anxious because my beans were not getting softer (!), then at peak bean stress I lashed out at my bf when he asked why the bread pan was smoking (too high, my bad) but then just when I was resigned to a meal of half cooked beans I plated it all, started eating and we were both like wowowow with the freakin beans! And I was proud of myself for hanging in there.

[@katieburgess6292]

This is amazing.

[@lucindasaufley2796]

is anyone else amazed at how she timed turning around and shutting the tap off before the water jar overflowed? 3:40. now that's talent.

[@amandaliew2595]

Haha I noticed that too!

[@jp8649]

I want a Bean Show series, PLEASE. I don't think I have ever found a person who shares or exceeds my love of bean. Bless us Fairy Bean Mother!!! Thyne Mother of Bean.

[@whitneyw3608]

this is by far my favorite food channel, you're fantastic Alison!! Thank you!!

[@Wolverine3660]

I take dry beans, soak them overnight, and then cook them in a pressure cooker, to make them cooked and soft. Then I do the things the way Alison teaches us to do. I like doing it thisway, cuz as a cancer survivor, I need to have the beans cooked through and through, so that I can digest the finished bean dish. Thank you Alison.

[@erinfae4276]

How do you use the pressure cooker here? I want to try it in a pressure cooker but don’t want onion mush

[@healwithcheryl]

Soaking isn’t about time. It’s about making them more digestible. They contain an anti-nutrient which make them tricky to digest causing issues short term or long term in the gut for many people.

[@Mialuvsveggies]

As a long term vegetarian, I will always soak (even if using an instant pot. Though I have noticed some beans require less soaking time.

[@Kat-oz3zy]

It also saves energy if you don’t have to cook them as long. 🌎

[@MikhailGlushenkov]

Popping some alpha-galactosidase also helps.

[@Elizabethx15]

how long do you try to soak for?

[@Mialuvsveggies]

@@Elizabethx15 generally overnight for most beans. Baby Lima beans don’t need more than an hour

[@bru_lz]

As a Brazilian (who basically eats rice and beans everyday), I’m intrigued with the process but will most definitely try it. (but I do always soak my beans, btw)

[@katragaddaalekhya4811]

As you should. Soaking helps make them easy to digest :-)

[@thebloodandflower]

In my limited experience, Brazilians know beans. A friend taught me how to make black beans w bacon. Omg.

[@4ll1d0155m0k3w33d]

@@thebloodandflower try some black eyed peas with bacon or ham!

[@alichekinss]

As a fellow Brazilian, I am equally as intrigued by her process...I will continue to soak my beans...

[@andreamoitinho4895]

I would love to see Alison Roman prepare a pê-efe, our staple dish in Brasil. I believe she would love it.

[@michz9304]

Please never let these home videos end! 🤞🏼🤞🏼🤞🏼 Thank you Alison for bringing some happiness to my day 😊

[@dhfranck]

I do hope you are kidding about “this is my last been show”! I just got my latest shipment of Ranch Gordo beans and ready for your inspo!

[@sunshinehead1072]

Soaked beans overnight require only 15-20 minutes cooking time if cooked in a pressure cooker. Reduces the heat/gas bill.

[@MCRuCr]

especially with an electrical stove and european power prices.

[@danbert6039]

cheat soak in a pressure cooker. 6 minutes, drain rinse, and then 20-24 mins depending on the bean.

[@flowercook3915]

I find soaked beans with the soaking liquid discarded is more digestible and less gas

[@scrambleddelusions]

Consider a passive slow cooker, no energy required.

[@victorjcano]

Me too it also cuts down on the toots

[@ninecatsmagee8384]

My weekly Alison Roman fix. Finally a programme format that can keep up with her talent. Glad you've got your own show now Alison and it's as spontaneous and witty as you are.

[@Kat-oz3zy]

Please never stop talking about beans! I also love them. I have a huge box of Rancho gordo beans I keep in my basement, I’m trying to get into the bean club. Here in the Pacific Northwest we have some other excellent heirloom bean/legume sources. I really love Zursun beans (the orca bean is, dare I say it, beautiful both before and after cooking). And since I also love lentils and split peas (my legume love knows no bounds) I am a huge fan of PNW farmer’s coop. (The Shasta yellow lentil is something special.) Wherever you live, you can often find high quality new crop beans at the farmer’s market, especially in the fall and winter when there are less fresh things in season.

[@catbabetamayo]

I’m Mexican so my parents eat beans and cactus about three times per week. I’m so blown away by your recipe! Definitely trying this STAT! ♥️

[@lgbikesss]

Just made this tonight! Oh my, my, my, the best beans I think I’ve ever had the pleasure of eating, certainly when made by my little old self! Serving the beans over the fried toast is genius. I can’t wait for more!!! 7 days apart for home movies is too much. Keep up the fantastic work!

[@LisaHardnutts]

Soaking isn’t a time-waster. Other cultures have know this for centuries. We are not what we eat, we are what we digest. Soaking makes beans easier to digest and in turn making all the beany-goodness thoroughly enjoyed by every part of the body, not just the taste buds 💗

[@mupandar]

I love the enthusiasm, especially the bean stamps 💕

[@rachelcontos212]

I made these tonight and they are more flavorful that I could have imagined. Didn't have chili so I used some Calabrian chili paste instead of a chili and added a teaspoon of the vegetable better than bullion. I served it with toasted garlic toast and also some crispy tofu. :) This recipe is a keeper! PS: I'm a bad bean mother (AKA: I live in an apartment and my stove doesn't go to low, so I had to simmer on med low) and let them accidentally simmer with not enough water--and they still turned out beautifully.

[@red23red1]

I was told by a registered dietitian that soaking your beans helps with gassiness. I didn’t believe her until I did an experiment and the people who ate the soaked beans didn’t toot nearly as much as people who had non soaked.

[@ciganyweaverandherperiwink6293]

You're my kind of scientist. ;)

[@marinaoliveira8989]

I heard that too. That's why I always soak my beans

[@danbev8542]

There are so many theories! One is the age of the dried beans. Another is how used to eating beans your gut is.

[@RunnerBrain]

Soaking the bean is a non-blocking and non-costing action. It saves you an hour of energy.

[@blogleftbanker]

I love Alison Roman to the point that I pretend that she’s my girlfriend when I play Barbies, but I’m glad someone pointed this out about bean soaking. It takes no time at all, you can repurpose the soaking water in your plants (I have a balcony full), and it can save HOURS of cooking time. I don’t see a downside. The garbanzos I get here I soak for 24 hours as they are as hard as stones (but fluff up in a nice, long soak).

[@Gilyarth]

Nice to come home from work and find this! : )

[@themegmolli]

I’ve done beans no soak and soak. Salt early, salt late. And I can report as someone who cooks dry beans at least twice a week you should indeed soak your beans and salt generously early on. They’ll cook up so fast on the stovetop you might actually be able to consider them fast food. Also the case for soaking, how do you expect to convert the non bean lovers and the bean naysayers if you don’t soak them?? They’ll be tooting up a storm and blaming the beans when hello! Should be blaming the method. Soak em if you got em! Help the masses eat more legumes!

[@psionicjake]

Alison warned me about you

[@ofpine]

soaking the beans and discarding the soaking water also removes some of the phytic acid which prevents the minerals in your beans from being absorbed! so if you want better nutrition it's better to soak

[@On_top_frrrr]

What about a quick soak..? Is it better to soak longer to reduce the gas?

[@frasersgirl4383]

@@psionicjake 🤣🤣🤣

[@dinobonacic2471]

You, Alison Roman, are truly a magic bean. PS. I hope to one day find something that makes me feel as excited and joyous as your set of bean stamps makes you feel.

[@jasebrooks5983]

Beans and greens. Two of my favorite things. Great video!

[@kimt3120]

I'm started of pot of beans and then I saw this video!!! I also love beans but I love the ritual of seasoning the beans. For toast, I sometimes use coconut oil spread on bread under the broiler.

[@colleen8808]

I just made these beans! Very tasty! The broth was exceptional. Thanks for teaching me a new way. :-)

[@niralivyas2524]

at what point do you remove the onion/garlic/shallot skins? i'm getting anxious that little bits will get lost in the broth once I add water. HELP

[@alysonbuttonstone]

I agree with you about the beans! I vividly remember shopping for heirloom beans at a Santa Fe outdoor market and feeling like it was Christmas morning! I confess to keeping one small bag for over 20 years before I could bear to throw it away....

[@tmy1065]

Making this for our day before Thanksgiving dinner with beans I grew in my garden last summer and the Swiss chard that is still growing. Comes out delicious and is great for a cold winter day. I like how the lemon gives it a tangy note 🍋

[@flowercook3915]

I have the RanchoGordo Gordo bean stamps too! I was so excited when 'the club' got opened up again and I got in 18 months ago. But I do find beans are more digestible when I soak them in (heavily salted) water just overnight,then discard that soaking liquid. And my neighbor is SO happy to be gifted with bean dishes!

[@hugitkissitloveit8640]

Interesting. Why heavily salted?

[@flowercook3915]

Well 2T/2qt water...something about softening the skin so beans cook without skin rupture and are seasoned(at least partially,I always have to add more salt to the cooked beans)

[@llamedica]

Thanks for the great video! I’m in the Rancho bean club so I’m always looking for some fresh ideas.

[@emac188]

Soaking makes them easier to digest as beans can be pretty rough on the gut!

[@siennas]

I've watched a lot of Alison Roman's videos before and always enjoyed them immensely. I am the happiest to watch you on your own channel, finally.

[@ciganyweaverandherperiwink6293]

You are so right: this dish would be the PERFECT meal for a camping trip for people used to eating well. I'll definitely make this. Thanks for the recipe and video Alison.

[@dada5555S]

Alison's videos bring a smile every time ! Love her !

[@rogerthat5803]

I share your extreme love of beans. We Cubans eat just about everything with beans. They're THAT good! Glad you're back.

[@danbev8542]

I love, love this way of cooking beans! Such great timing! My D-I-L gave me 3 packs of Rancho Gordo Beans for Christmas- they are fantastic!

[@JessicaMargaretDean]

And the first commercial I got was for...yup, you got it...L.L. Bean. Alison is magic.

[@alexanderreed5196]

I hope to one day love ANYTHING as much as Alison loves a bean.

[@indyimagination]

I had Navy Beans for dinner. It was rad. Whoever said they don't like your voice is super lame. You're killing it.

[@LizzieYoga]

Nothing but love for you, Alison. Thank you for freeing us from the time-suck of the soak.

[@clevack]

Here for this wholesome and delicious bean content.

[@michaelsgarioto6650]

If you wanted to use preserved lemon, who you suggest to put them in with the herbs? Looking for guidance bean mother/ preserved lemon saint/ anchovy anointed goddess Allison Roman.

[@etoylemckee6832]

I do these over and over and over and are still my favorite thing you’ve done

[@gardenfork]

Wow what fun! Thx for that. All sorts of beans at the veg markets here in Sunset Park. - Eric.

[@lindatheubet1997]

Me too with giggling, full out laughing. But, she can cook! She makes me want to be a better cook that I think I could ever be. Why hasn't anyone ever put her on everything? She is a gem.

[@meaghanrahamut189]

thank you for these marvelous videos!!!! a couple things in this video that I bet a lot of people besides me have wondered and would love Alison to cover in maybe an FAQ video one day (if she isn't tired of answering FAQs): how to store herbs?? do you store them all the same way?? wtf do we do if our garlic has the green center (like I noticed hers does in this video)? how far gone is too far gone with the garlic? I'm sure I could think of many more and so could others.. just an idea while I'm feeling greedy for more Alison videos :) thx again!

[@briangliem2419]

I stumbled onto your channel. Your energy is if a cat and an Australian shepherd had a baby... it would be you. I love it. I love to cook so I will be a long time fan. Keep it up!

[@concaveclues2392]

I think I'm gonna subscribe for the love of beans.. and allison i adore your kitchen design ❤️

[@lacpeb]

I truly enjoyed this video. Allison is very entertaining and informative. Per her instructions, I ordered heirloom beans from Rancho Gordo, and made her Brothy Beans using fresh spinach. The dish is magnificent. Especially with the addition of the jammy eggs. There isn't a single thing that I could do to improve upon this recipe. I will be making it again and again. Thank you, Allison. It's a keeper.

[@Hei_hey]

I liked trying dry beans using slow cooking ~ 8 hours~ to create like "veggie broth" (more broth than 2 hour stock). Dry pintos no pre soaking but rinse for pebbles. Water to cover beans add larhe can of crushed tomatoes. I also added apple cider vinegar. Then I let cool for a couple of hours in the oven turned off. 🍛 🍳The beans were not mushy but perfectly done. Also like idea of eating with egg for extra protein or refried beans under a broiler in cast iron pan. Plus get a broth can use later. I added cream and parmesan to "tomato bean " juice" soup to mellow the acidity out. The broth helps stomach rumble after you eat, like a bone broth. Good probiotics.

[@Featherish]

Can we please have an oven bean recipe? Because that sounds fun ^_^ Especially if there's roasting involved.

[@jwddwj9]

March should be bean month A whole month of bean content!

[@cherrie1415]

Soaking beans helps you digest them better :) You do have to plan ahead (8-10 hour soak for most of them) but it's worth time/gas/electricity saved on the stove. But cool that this works too, for last minute beans

[@thebloodandflower]

Please keep talking about them!! Made these last night w cannellini. Did not soak. No greens as 5yo rejects greens in soup. Super!!! Even better the next day. Zero work. Wow. Skipped the egg (tired) but toasted sourdough, rubbed w garlic & drizzled w oil. Going to try again with red onion & a different kind of beans next time. Hooray!

[@jadechang5556]

I didn't use to like beans until COVID (2020). I've been buying different types of beans and now have collected about 10 types in my pantry. Love to watch Alison talk about how much she loves beans!

[@desareenoceda706]

Cooking beans in the winter is perfect it keeps the kitchen and the surrounding rooms warm

[@LGG393]

This was awesome. I am literally going to make this this weekend and I can’t wait. GAWD, BEANS ARE DELICIOUS and I don’t understand people who don’t like them!

[@annalinda3446]

You're so a big INSPIRATION!! thank you so much!! This recipe remembers me a lot of my family in Italy.

[@cavinnn]

i have no idea how i got here but you are a treasure

[@manongruel8085]

I just made it, it was so so good! Thank you so much for this video

[@ice60629]

This is fabulous can’t wait to try!

[@Entitled_af_millenial]

The editing on these videos are hilarious! @ 1:51

[@TheBurpGirl]

I’d like to know where she found the bean stamps! Thanks for the recipes and humor.

[@tommyg8146]

I am obsessed by this method (not recipe, lol)!!! It's delicious, wow! Thanks for this revival of beans! :-D I feel like I'm in Italy when I eat this! Superb!

[@kimberlydutil5911]

I made this and made yummy sounds with every bite! It's up there with my ultimate comfort foods. I had a little left over pork chop which I pulled and added. So delicious.

[@humournoir7316]

Girl these roots are gold keep em at all costs

[@elizabethaguilar8288]

"Beans make a cool gift" made me laugh out loud

[@markwarnaar]

This is part of the rotation now. Thank you!

[@elroc1]

I recently found Alison’s channel and I’m digging it. She’s funny and her recipes are legit and not too complex.

[@DanaStasyk]

If you're newish to the bean world (since I never really liked them growing up....just due to the way they were always served at home, but I've changed my ways now!) what kind of bean would you recommend someone start with? ie What would you say your go-to bean is for this kind of recipe? I know I like pinto/refried, and chickpeas etc, but I've never really experimented with any other kinds! I was thinking Lima....but any other recommendations?

[@jeanneamato8278]

What were you cooking? Oh yeah beans. I will be making these tonight. So very glad you’re back. ❤️

[@mirzaa2830]

I’d still soak my beans, because beans make me bloated when they are not soaked 😅

[@isobelk14]

These videos have gotten even funnier ??! How ?!!! Love a bean queen

[@saragow4781]

Your passion for beans is relatable. I don't want to live in a world without legumes.

[@Nancy3116]

Best food channel on KZbin. Fight me...okay don't I'm Canadian but AR's channel is the best food channel on YT.

[@ValRuckerxxx]

I adored this video! I get so excited thinking about beans, and now I have someone who loves talking about beans. And now I must make beans this weekend! Thanks Alison!

[@kaiju_k5042]

The Bean Queen, this was so lovely!!! I must make a pot of these this weekend, I have 3 bags of Rancho Gordo beans in my cupboard.

[@TamarLitvot]

Made this tonight with great northern beans and other than forgetting to boil eggs, it came out great. Not at all the usual bean dish. I did make one change which was using 1/2 chicken broth, 1/2 water. It was also easy!

[@lilianaschmitt2782]

Please sell a shirt or tote bag that says "Overbearing Bean Mother"

[@abim763]

YES!!!!!!!!

[@the.annethology]

@@alisoneroman yes when is the merch coming, Alison????

[@alvinvegavalle8127]

If you do, please make the tote bag with collapsible flat at the bottom :) thaaaanks ^^

[@emccirculed]

yes!!! the people have spoken

[@letarogers6380]

@@the.annethology I think this is a sensitive topic

[@marythomas880]

You made me so hungry for beans and thank you for your amazing veggie forward videos!!!

[@Irishwoods1]

Can't wait to try this. Looks delicious!

[@ziggypi4813]

this is def stylin', love the lack of recipe...just go with what you got. Im not into hanging around the kitchen for long lengths of time so I'm all about the pressure cooker, which has also never lost a battle against 'old' beans. But Im recently learning about 'heirloom' beans, like rancho gordo and those def seem to not need as much soaking or cooking. I wish bean packaging would tell you how old they are.

[@Roni62]

I miss you being on the New York Times xooking. I have subscribed! Glad you're back5

[@varsharao86]

I was literally so happy today cuz i got my first order of rancho gordo beans and i even posted my unboxing on insta 😂😂 nice to see someone else also being so excited about beans like me 🥰

[@MacbookJesse]

If there is anything I needed after the food world of last year it’s Home Movies. and your news letter. We stan!!!

[@emmaengland2726]

This is going to be the perfect thing to make in this cold snowy weather! And I don't even have to go to the store. (Not like I was going to brave the foot of snow outside anyways.)

[@buddhistpunksf]

so happy to see you back with new content. hooray!

[@Chickadee_]

I am ridiculously excited, as I was planning on making this dish this week. 😋

[@buyaonihaha]

When (if even) did you fish out the alliums?

[@mouseclicker6]

Thank you for posting this!! I can’t imagine many of those skins would dissolve well...

[@buyaonihaha]

I guess posting doesn't mean we'd get a reply though...

[@jenniferrobbinsmullin3417]

The weather is finally turning a bit colder and I need these beans over fried toast. With an egg.

[@michaelrodman6646]

my spouse, or frijolera as i call her, slipped in her own puddle of delight when i shared your video with her. we really dig the whole heads of garlic.

[@kaiju_k5042]

aww so lovely

[@vanessahili1074]

You have ignited my fire for dried beans! Thanks

[@abim763]

Alison URGH!!! Thank you for deciding to start making videos every week!! Waking up every day in lockdown after a year and remembering that you yet again have nothing to do that day is just draining!!!! But I’m so excited to try all of these recipes. Your caramelised shallot pasta and cauliflower pasta are now staples in my kitchen, you have made my day today and I’m sure lots of other peoples days so thank you again you are a QUEEN #beanqueen

[@katherinenauman1926]

Do you leave the onion, lemon, garlic et al. in once the beans are cooked?

[@Aasheekaa]

spent my sat evening making this and had a bowl; excited to top it over toast tom for brunch!

[@whatsinyourkitchendona]

love beans too and the one from Rancho Gordo are my favorites, got them for birthday from my daughter and they were the best. I don't soak them either, you are right, they are still perfect

[@jvcex]

thanx mrs, welcome back