Get Your Simfonio Multi Cooker here: https://amzn.to/2ILuv9b Today I am sharing a delicious and simple pressure cooker recipe for a southwest favorite, Ranchero beans. These are also known as Mexican style Charro beans. A flavorful pinto bean in with lots of peppers and aromatics that is very brothy. This can be eaten as a soup or as a side dish with corn bread, tortillas or bollios. Add rice and you have a great alternative to traditional cajun red beans and rice! Made in the pressure cooker these are super fast with no soaking, no boiling, no fuss or muss, just delicious beans in a fraction of the time! Thank you to Simfonio who sent me this excellent multi cooker that can do so many things in your kitchen. We have reviewed and demonstrated so many different pressure cookers and multi cookers in the past on our channel when we were offered this one to try, how could we say no. Like many others this is a pressure cooker, a rice cooker, a steamer, an egg cooker and a yogurt maker. What sets this apart is the fact that it has a very large LCD read out screen with lots of different presets for you to cook with and it is customizeable and adjustable to your needs. My favorite part about this cooker is that it comes with two gaskets, a stainless steel vessel and a great steamer basket that will make cooking veggies or eggs a breeze! These Ranchero beans or Charro beans are super easy to make and a nice alternative to plain pintos. I like to saute' some bacon in the pressure cooker vessel to get everything going. Cooking until the fat is just rendered. You will know when this happens when the bacon begins to foam. Next is time to toss in all your veggies. I am using onion, garlic, red bell, poblano and jalapeno peppers. You can use what you prefer and adjust the heat according to your liking. I also use a large 28 ounce can of tomatoes and green chilies. You can choose to use plain or fire roasted diced tomatoes if you prefer. The beans are tossed into the pot, after rinsing and picking, of course. and 6 to 8 cups of hot water from the kettle. This just speeds up the cooking process so it doesn't take as long. Next is time to set it and forget it! Setting the Simfonia multi cooker is super simple with the knob and press system. There are a ton of presets ready for you. Today I am using the Sautee setting as well as the bean/chili setting. I am adjusting the cook time for the beans by about 5 minutes for a total cooking time of 35 minutes. This will give me a nice soft bean which is what I want for these ranchero beans. Cook these and allow to come down from pressure naturally. When the cooking process is done the display will begin to count up for you so you will know how long it has been depressurizing. Then you can ve ... https://www.youtube.com/watch?v=BKPODldGOA8

Today we are sharing a really retro classic. So retro it's actually historic! With a story to go along with that history. We are taking the peach "topping" and the raspberry coulis made in previous videos and combining them with rich vanilla ice cream to make the classic dessert Peach Melba. Named for an opera star, created by the father of all French cuisine and the perfect way to enjoy a warm summer evening. I am calling this "homestyle" Peach Melba because it is just that. Made at home using ingredients we have on hand, to replicate similar flavors of this classic French creation. Escoffier, himself may have turned his nose up at it, but we won't. This is like a cobbler less cobbler. Just the fruit and ice cream that, when it melts enrobes the entire dish in creamy goodness. How could that be bad? According to PBS.Org: Nellie Melba often ate at Escoffier’s restaurants while performing in Covent Garden during the late 1890s and early 1900s. Escoffier claims to have first created the Peach Melba while Nellie was a guest at the Savoy Hotel, where he was chef. As the story goes, Nellie sent Escoffier tickets to her performance in the Wagner opera Lohengrin. The production featured a beautiful boat in the shape of a swan. The following evening, Escoffier presented Nellie with a dessert of fresh peaches served over vanilla ice cream in a silver dish perched atop a swan carved from ice. He originally called the dish Pecheau Cygne, or “peach with a swan.” A few years later, when Escoffier opened the Ritz Carlton in London with César Ritz, he changed the dish slightly by adding a topping of sweetened raspberry purée. He renamed the dish Pêche Melba, or Peach Melba as we know it here in the U.S. The rest, as they say, is history. I hope this was a fun way to learn about a delicious dessert and it's history and origin. Even if you already knew, it's nice to be reminded of this classic dessert I hope you give this a try, sometime soon and I hope you love it! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all col ... https://www.youtube.com/watch?v=JZ75YhqjGRY