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Thursday 05 November 2026 07:13:22 GMT

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A. :

هاذا راح يموتنه بل عباس

2026-11-05 12:39:11

8

𝑩𝒂𝒏𝒆𝒆𝒏 ★; :

ضاك المر

2026-11-05 08:06:06

8

N.? :

اغنيتي انه وبابا

2026-11-05 10:21:47

3

ابن اصلي 🇸🇦 :

اويليييي

2026-11-05 07:19:43

5

؏بوسي★🇹🇷 :

الى متىى💔

2026-11-05 21:32:37

1

علي كشمولة :

2026-11-05 11:22:24

1

حسيـن علـي :

2026-11-05 23:19:35

0

محمود :

2026-11-05 08:49:18

1

𝒜𝓂𝓂𝒶𝓇✨ :

2026-11-05 11:07:36

0

𝑴𝑶 𝑫𝑬 :

2026-11-05 09:40:53

0

عباس🫆. :

2026-11-05 21:13:17

0

سجاد :

2026-11-05 22:21:00

0

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LEGUMES FROM AROUND THE WORLD 🫘 Every country and culture in the world has their own way of eating Legumes, so welcome to my new series, Legumes from around the world. This is part 6 and today we’re taking a trip to Mexico, to make a classic Frijoles de la olla! A super healthy, quick, nutritious and tasty bean dish. (4) 100g dried pinto beans soaked overnight 700ml cold water 3 stalks of epazote (hard to find out of Mexico, just omit if can’t find) 6 coriander stems/stalk 1 large onion quartered 2 garlic cloves 2 tbsp ground cumin Salt & black pepper to taste Rinse the soaked pinto beans, then place in a large pot of cold water. Bring to a boil, then once boiling, add the epazote, coriander, onion & garlic. Cover and simmer for 45 minutes Remove the lid, check the beans are cooked, then add the cumin and salt to taste, cook uncovered for a further 20 minutes to thicken the stew. You can also mash some of the beans to thicken up the stew even more. Serve with some onions & enjoy! #legumes #beans #frijoles #mexicanfood #comfortfood

LEGUMES FROM AROUND THE WORLD 🫘 Every country and culture in the world has their own way of eating Legumes, so welcome to my new series, Legumes from around the world. This is part 6 and today we’re taking a trip to Mexico, to make a classic Frijoles de la olla! A super healthy, quick, nutritious and tasty bean dish. (4) 100g dried pinto beans soaked overnight 700ml cold water 3 stalks of epazote (hard to find out of Mexico, just omit if can’t find) 6 coriander stems/stalk 1 large onion quartered 2 garlic cloves 2 tbsp ground cumin Salt & black pepper to taste Rinse the soaked pinto beans, then place in a large pot of cold water. Bring to a boil, then once boiling, add the epazote, coriander, onion & garlic. Cover and simmer for 45 minutes Remove the lid, check the beans are cooked, then add the cumin and salt to taste, cook uncovered for a further 20 minutes to thicken the stew. You can also mash some of the beans to thicken up the stew even more. Serve with some onions & enjoy! #legumes #beans #frijoles #mexicanfood #comfortfood

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