The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101

“For this recipe you need 5,642 pieces of black beans. No less, no more.” 😂😂😂

This world needs more Saúl recipe instructions.

I appreciate Chef Saúl for mentioning alternative ingredients and quick fixes (like for the tomato broth) 😊

Love this Chef's attitude, so homey and honest.

Two things I appreciate about this video: 1. It's easy to veganize 2. He loves his mom ❤

I remember us kids being given the job of “limpiando los frijoles” at the table too. We had to take out the little stones and the broken beans. We would usually do this with 20 pounds of beans to last for the week. We mostly used pinto beans and would add bacon along with cumin, onion, garlic, and cilantro. We would make arroz in a slightly different way and at times we would have fideo. That is still comfort food for me. Gracias, Chef Raul, for keeping these traditions alive and current!

I had to move to Mexico to learn that avocado leaf trick in the beans, and Saul's out here giving it away for free. The humanity of it all! 😆

Its like they knew Ive been making Mexican rice wrong

I don't usually mind when there's no recipe, but the whole point is cooking 101, cmon. Anyways, my quick notes: 2 cups black beans soak overnight 8 cups water to a boil add beans add: 1.5 onions 4 cloves garlic two avocado leaves 2 bay leaves 4 epazote leaves boil 60-90 minutes till tender remove aromatics saute half onion diced in veg oil add salt add beans, keep salting simmer 15-20 minutes can whole tomatoes to blender quarter tsp cumin two cloves garlic lil salt 14 oz chicken stock puree wash long grain rice (how much? who knows, let's say 2 cups) hot pan add oil add rice, stir till brown add tomato mixture, bring to simmer add corn, green peas, carrots, and a serrano on top, don't mix cover, leave it alone simmer 12-13 minutes check if it's cooked, if so turn off heat and let sit for a while to finish done

I freaking love Saul. Would absolutely watch a whole half hour traditional cooking show with just Saul every week!

Watching Saúl is like getting an abuelita’s entire cooking knowledge for free. The on point explanations on even simple things-what you do and why you do it that way- are just so helpful and interesting.

I cooked this recipe, I was so excited to impress my girlfriend and I was intently watching as she tried the beans, she faked a smile.. I implored her to tell me what was wrong and all she could muster was “something’s off”. I was emotionally distraught, an absolute mess. I rewatched this video a dozen times, I searched the kitchen incessantly and lo and behold, a bean had fallen into the grates of the stove as I transferred them to the pot. 5,641 beans, the entire dish was ruined :(

I eat beans and rice on a corn tortilla everyday for breakfast. I never get tired of it because every batch is different. I will definitely try this method.

I'm SO glad to see his version of rice and beans. I'm going to make this version.

Chef Saul Montiel you have the perfect personality for making videos. That touch of humor is nice. It is so enjoyable watching you cook.

I have been living in Mexico for 9 years and it never ceases to amaze me how Mexicans can produce amazing, quality food with very basic ingredients!

This guy is great. I hope they put up more videos with this chef.

I judge a Mexican restaurant by its rice and salsa. Now I can make 5star rice myself! Thanks Chef!

CHEF NEEDS HIS OWN SHOW!!!

I made a vegetarian variation of this -subbing veggie stock for chicken stock - truly the best ever rice and beans of my life. Paired it with super fresh guac. I also didn't have enough pans, so I soaked the beans but finished them in a pressure cooker on h high pressure for 40 minutes. Delish