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@teamthuduc.tictok1: #Mayora #xuhuong #CapCut

TEAM_THỦ ĐỨC 3979
TEAM_THỦ ĐỨC 3979
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Wednesday 05 June 2024 12:34:13 GMT
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يَا أَيُّهَا الَّذِينَ آمَنُوا إِذَا نُودِيَ لِلصَّلَاةِ مِن يَوْمِ الْجُمُعَةِ🎧🤍 #hamza_hammam6 #قران_كريم #المنشاوي #سورة_الجمعة
يَا أَيُّهَا الَّذِينَ آمَنُوا إِذَا نُودِيَ لِلصَّلَاةِ مِن يَوْمِ الْجُمُعَةِ🎧🤍 #hamza_hammam6 #قران_كريم #المنشاوي #سورة_الجمعة
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отправляйте своим🫶 много кто сейчас болеет( #rekomendations #радость #video
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Tabito Karuso free intro 4k clip free to use make sure you have your boy followed and thanks 👍👍🆓😊😃🙏💯 #freeintro #freeclip #freeedit #search #freeeditboi
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Frijoles Charros (Mexican Charro Beans) with VEGGIES-COOKING WITH BRIGHT EYES These hearty frijoles charros are simmered with pinto beans, colorful vegetables, jalapeños, tomatoes, and fragrant Mexican seasonings. They’re cozy, filling, and packed with the kind of savory flavor that makes a simple pot of beans feel like a special meal. Add smoky sausage for a traditional meaty version, or leave it out for a delicious vegetable-packed pot. Either way, a generous handful of fresh cilantro makes every bowl pop. Ingredients For the Beans 1 pound pinto beans, or your preferred beans 6 cups water, plus more as needed For the Vegetables and Aromatics 1 medium onion, chopped 2 cloves garlic, minced 1–2 jalapeños, sliced 2 medium tomatoes, chopped 1 medium carrot, diced 1 green bell pepper, chopped Optional Add-Ins 1–2 cups smoked sausage, sliced Seasonings 1 tablespoon vegetable oil 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano Salt, to taste Black pepper, to taste For Garnish Fresh cilantro, chopped Instructions Rinse the beans. Pick through the pinto beans to remove any small stones or damaged beans. Rinse them thoroughly under cold water. Cook the beans. Place the beans in a large pot with 6 cups of water. Bring to a boil, then reduce the heat to low. Cover partially and simmer for about 1½–2 hours, or until the beans are tender. Check occasionally and add more water as needed to keep the beans covered. Sauté the aromatics. While the beans cook, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for about 3 minutes, until softened and fragrant. Cook the vegetables. Add the sliced jalapeños, diced carrot, and green bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the tomatoes. Stir in the chopped tomatoes and cook for another 3–5 minutes, until they soften and release their juices. Brown the sausage, if using. Add the sliced smoked sausage to the skillet and cook until lightly browned around the edges. If making the vegetarian version, simply skip this step. Combine everything. Once the beans are tender, transfer the sautéed vegetables and sausage mixture into the pot. Stir gently to combine without breaking up the beans. Season the beans. Add the cumin, Mexican oregano, salt, and black pepper. Stir well and taste the broth. Adjust the seasoning as needed. Simmer to develop flavor. Leave the pot uncovered and simmer over low heat for 20–30 minutes. This allows the vegetables, seasonings, and beans to come together while the broth becomes richer. Adjust the consistency. If the beans become too thick, add a little hot water. For a thicker broth, gently mash a few beans against the side of the pot and stir them back into the soup. Finish with cilantro. Remove the pot from the heat and stir in a small handful of fresh cilantro, or reserve it entirely for garnish. Serve hot. Ladle the frijoles charros into bowls and finish with plenty of fresh chopped cilantro
Frijoles Charros (Mexican Charro Beans) with VEGGIES-COOKING WITH BRIGHT EYES These hearty frijoles charros are simmered with pinto beans, colorful vegetables, jalapeños, tomatoes, and fragrant Mexican seasonings. They’re cozy, filling, and packed with the kind of savory flavor that makes a simple pot of beans feel like a special meal. Add smoky sausage for a traditional meaty version, or leave it out for a delicious vegetable-packed pot. Either way, a generous handful of fresh cilantro makes every bowl pop. Ingredients For the Beans 1 pound pinto beans, or your preferred beans 6 cups water, plus more as needed For the Vegetables and Aromatics 1 medium onion, chopped 2 cloves garlic, minced 1–2 jalapeños, sliced 2 medium tomatoes, chopped 1 medium carrot, diced 1 green bell pepper, chopped Optional Add-Ins 1–2 cups smoked sausage, sliced Seasonings 1 tablespoon vegetable oil 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano Salt, to taste Black pepper, to taste For Garnish Fresh cilantro, chopped Instructions Rinse the beans. Pick through the pinto beans to remove any small stones or damaged beans. Rinse them thoroughly under cold water. Cook the beans. Place the beans in a large pot with 6 cups of water. Bring to a boil, then reduce the heat to low. Cover partially and simmer for about 1½–2 hours, or until the beans are tender. Check occasionally and add more water as needed to keep the beans covered. Sauté the aromatics. While the beans cook, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for about 3 minutes, until softened and fragrant. Cook the vegetables. Add the sliced jalapeños, diced carrot, and green bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the tomatoes. Stir in the chopped tomatoes and cook for another 3–5 minutes, until they soften and release their juices. Brown the sausage, if using. Add the sliced smoked sausage to the skillet and cook until lightly browned around the edges. If making the vegetarian version, simply skip this step. Combine everything. Once the beans are tender, transfer the sautéed vegetables and sausage mixture into the pot. Stir gently to combine without breaking up the beans. Season the beans. Add the cumin, Mexican oregano, salt, and black pepper. Stir well and taste the broth. Adjust the seasoning as needed. Simmer to develop flavor. Leave the pot uncovered and simmer over low heat for 20–30 minutes. This allows the vegetables, seasonings, and beans to come together while the broth becomes richer. Adjust the consistency. If the beans become too thick, add a little hot water. For a thicker broth, gently mash a few beans against the side of the pot and stir them back into the soup. Finish with cilantro. Remove the pot from the heat and stir in a small handful of fresh cilantro, or reserve it entirely for garnish. Serve hot. Ladle the frijoles charros into bowls and finish with plenty of fresh chopped cilantro

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