British Bubble & Squeak with Spicy Latin Beans

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Oros Oros Smith

0:42 little cilantro to put in, and if I'm gonna juice these limes I might as well take the

0:46 zest off first.

0:47 OK, everything in and then I'll juice in the limes. Throw in a spoonful of sugar, and if

0:52 those aren't all submerged now, they will be as soon as everything starts to break down.

0:56 Now, for my beans themselves, I've got a big onion, chop it up, get it started in some

1:01 oil. The rest of my serranos - slice up, in they go. And here I've got like a pound

1:05 of tomatillos - the tomato cousin that is the basis of salsa verde - kinda tastes

1:10 like a tomato crossed with an apple. It's gonna break down while cooking so I'm just

1:14 clanking this up randomly to get it started.

1:17 In they go with everything else and we'll need to make sure they get a good head start.

1:20 I'll drain the soaking water off my beans even though I'm really not sure if there's

1:24 a good reason to do so, given the really limited public research on the topic of bean preparation

1:29 and, uh, digestion.

1:31 They can go in once the tomatillos look like they're softening. Cover the beans with a

1:34 watery liquid. The only reason I'm using a carton of stock is because I have it sitting

1:39 around. A big pinch of salt to start with, pepper, cumin, oregano and garlic powder is

1:44 what I'm using but spice this up however.

1:46 Now we just simmer those until soft - a couple hours. Get a big pot of water for the

1:50 British phase of the program. Bubble and squeak is traditionally a hash made of leftover boiled

1:56 carrots, potatoes and cabbage all mashed together. If you want the carrots to be mashable, they

2:02 actually have to get started BEFORE the potatoes, believe it or not.

2:05 In they go first, and we wait for a minute. I should eat nutrious, high-fiber food like

2:10 this every day, but like you, I live in the real world, and that is one of many reasons

2:14 I take DS-01® Daily Synbiotic from Seed, sponsor of this video.

2:20 [why I take it]

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2:59 with no refrigeration required. I can throw a few capsules into the travel vile and hit

3:04 the road, and I definitely have better, uh, gastrointestinal outcomes when I'm taking

3:12 my Seed.

4:49 sweetening and my sweetener of choice is molasses. Again, this is a weird cultural mishmash and

4:54 I think that's a feature, not a bug.

4:56 The reason you put acid and sugar into beans at the end of cooking is because they will

5:00 both slow the softening of beans by chemically reinforcing the pectin.

5:04 You know, the top of that browned just great for me without turning on the broiler above,

5:08 nice. Like all casseroles, you'll want to let it cool and firm up for a little while

5:12 before scooping - that's a nice solid piece.

5:15 Scoop some beans on the side, I've got my lime and some cilantro and those awesome quick

5:19 pickles on top. Absolute flavor explosion, let me tell you, and pretty healthy to boot.

5:25 You don't have to use all that butter. Tastes like a whole bunch of European cultures colliding

5:29 carelessly with the Americas, which I suppose is exactly what's going on here, for better

5:33 and for worse.

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