- Now that we're here face to face, exactly six feet apart, you are my rock. I would be nowhere without you. All of this is dedicated (timer beeping)
to you. - Time's up!
(timer beeping) Shut up. - Thank you, Nicole! (funky upbeat music) Welcome to Mythical Kitchen,
where dreams become beans! Today's video is brought to
you by our friends at Kroger, who have stepped up to be even
more of a community resource by working safely and diligently to provide the groceries and home items that so many people need during this time. Since we're in Los Angeles, we got these items from Ralphs,
but all the products we use should be available at your
local Kroger family store. - Today, Josh, Trevor, and I are each gonna show you how
to make a delicious meal with our boss Rhett's
favorite food, beans. - I really like beans! - If you're following along at home, you can find the time codes right there and each recipe is also gonna be down in the description below. - Let's get cooking! (funky upbeat music) Okay, so today we are
cooking with canned beans and my favorite thing to
do is eat refried beans. Bean burritos, throw 'em on nachos, single favorite bean
manipulation possible. Bean manipulation sounds weird. I'm gonna start with some bacon in a pan. Slice your bacon very, very small. Refried beans are cooked
with a lot of pork fat but you may not just have a
tub of lard sitting around. Unless it's your husband,
am I right, ladies? I don't-- So, all you're gonna do
is render the pan out and there this is gonna
give it some beautiful fat that's gonna allow the
beans to kinda like emulsify in with everything when you start to mash 'em and refry them. Also, a lot of people ask, why are they called refried beans when they're only fried once? Don't ask questions sometimes,
it's better that way! You wanna cook it at relatively low heat as I have my burner
cranked completely on high. Drop that down. So, you're just gonna
let that bacon sweat down and you should see a lot of
beautiful fat released from it. Release, bacon fat, (laughs) release! The way refried beans are typically made, if you cook a giant pot of pinto beans, there will be things like
dried chilies in there. What are dried chilies when
you put 'em in a blender? Boom, chili powder. Maybe you don't got
onions, don't have the time to make a big old pot of beans,
throw onion powder in there, it's gonna add like the
same kind of complexity but it's a great little shortcut. Like, if you don't have onions, drop some onion powder in there, it'll give you that little
like nom, nom, nom taste. Important thing when you're
cooking with canned beans, always taste a bean
straight out of the can. Different cans of beans have
different salt levels in it and so that's gonna inform the
way you season the whole pot. It's lean, it's healthy, you've got some complex
carbohydrates in there, it just moves everything
through your system, if you catch my drift. You see, we got a lot of nice
liquidy fat rendering out of that, almost ready to
throw our beans in there. And, then we're gonna
take a potato masher, except today, it's a bean masher which was not my nickname in high school, despite what the rumors say. And, so now we're gonna
take two cans of beans. It still has some of the
liquid left 'cause we want to give the bacon something
to kind of bind to. It's like adding pasta water into like a butter sauce, right? You want that emulsification to happen. So, we're just gonna
add two cans into that and then we're gonna add our spices. Just eyeball it based on your preference but we've got the actual
measurements listed down there. Just gonna go with a
little bit of onion powder and a little bit of chili powder. So, eventually we're gonna be dumping this on a large tray of nachos
and nachos are a food that I take incredibly seriously. Like more serious than
actual things in life is how I take nachos. And, I fully believe that
for a great plate of nachos, there has to be at least
one soupy element on there. I want the soupiness
to come from the beans, we're gonna melt some
actual cheese on there. All right, so want some of
this bean liquid to cook out so we're gonna let it go
for about three minutes. Hey, Nicole, can you start a timer? Three minutes? - Yeah, sure thing. (timer beeping) - Nicole, I've never
said this to your face but now that we're here face to face, exactly six feet apart, you are my rock. I would be nowhere without you. All of this is dedicated (timer beeping)
to you. - Time's up!
(timer beeping) Shut up! - Thank you, Nicole! - I have no socks on. (chuckles) - All right, now it's
time to mash your beans! A lot of people think that
the main mashing muscle is this right here, the forearm, but no, it's all coming from the delt. Home workouts are getting jenkier and jenkier during quarantine! A lot of people have remarked that my right arm looks a
lot stronger than my left, and I think it's because of cooking! That's fine, I'll be like
Hellboy with just one giant fist. Now, you're getting some good mash action. So, keep mashing and
then keep mixing around until you find the desired consistency that you desire in your deepest desires. Bean desire sounds like a fan
fiction written about Rhett. - I really like beans. - Nice and soupy. I want this to tighten up a little bit but also remember that because
there's bacon fat in there, bacon fat is solid at room temperature so when this cools down,
it's only gonna thicken. So, you wanna pull it when
it's a little bit too soupy to go on nachos, depending
on your soupy preferences. Do people think soupy
is a positive food word? 'Cause I do, some people
would describe me as soupy. Well, certain parts of me as soupy. Certain like regions of my body. Like after like standing over
a hot pot of boiling beans and you go do a workout then
you get some soupiness going? (slurps) Whoo! That is soupy and bacony and delightful. We're gonna start building
our nacho platter, but first, Nicole's gonna be
making some chickpea shakshuka in her home with tools for cooking and her brain, too! Was that good? (upbeat music) - Today I'm gonna show you
guys how to make shakshuka. Shakshuka is also known
as eggs in purgatory with poached eggs inside. It has a lot of spicy flavors, a lot of Middle Eastern flavors. First thing we're gonna
do is we're gonna take a little bit of vegetable oil. I'm gonna take about two tablespoons. Whoop, wrong one! I always do that! One, two. So, while you're waiting for your oil to start to get shimmery and ripple, you're gonna cut two cloves of garlic up. You're gonna dice them
really, really fine. Hey Josh, since you have much
sicker knife skills than me, can you cut this for me? I don't want my fingers
to smell like garlic. - Huh, jokes on you, every part of me already smells like garlic. (chopping) Here you go Nicole. - Wow, look at those knife
skills, they're not that good. I'm gonna drop my garlic in there and I'm gonna take about half
a teaspoon of chili flakes. I want this to be very spicy. So, now I'm gonna add my tomato paste. I'm gonna add my whole entire jar. Ow, ow, she's so rude, it's
going really well in here. Our tomato mixture has
gotten really nice and jammy. Our oil is also nice and red too which is a really, really good sign. See right there, okay, now that
that is nice and ready to go I'm gonna add in the rest of my veggies. Some of these bell peppers
that are already frozen. A third of this bag and
then I'm also gonna add a third of this bag of
chopped onions too, beautiful. So, I'm gonna let these
stew with my tomato paste. We don't necessarily want a
charr on these vegetables, we just want them to be translucent, more than anything else. Wow, that looks good. Then I'm gonna take a can of
Petite diced, peeled tomatoes. Oh, these have sauce in them, cool. I'm just gonna add the whole
entire can, straight in there. No, did you see that? I saved it. I'm gonna let this cook down. So, we've got all of
our vegetables in there and now we're gonna add, what Rhett? - I really like beans. - I'm gonna add garbanzo
beans AKA chickpeas. Fun fact about garbanzo
beans, you can save the water and you can whip it up
and it's called aquafaba and you use it to make
like vegan desserts. Like, you can make chocolate mousse from this liquid which
is why I'm gonna save it and make my chocolate
mousse when this is over. I'm gonna add my beans. Wow, this looks like a stew. Now, I'm gonna start to add my spices. So, this is where the flavor
components all come through. Half a teaspoon of
cumin, it's very smokey. So, if you're afraid of smokey flavors, maybe start with a quarter
teaspoon and work your way up. A few cracks (pepper grinding) of freshly ground black pepper. Half a teaspoon of dried parsley flakes. Half a tablespoon of salt. Okay cool, perfect, that looks good. So, once this is fully incorporated, I'm gonna start to make
little wells for my eggs. Hm, I'm gonna put five eggs in here. I'm gonna try to fit them all in. Just gonna move some of the beans over. I'm just gonna throw that
bad boy in there, great. Now, I'm gonna do that five more times, sorry four more times. Make my little hole and drop
my little baby, beautiful. Oh, oh, oh, fantastic. So, I'm gonna put my last egg in and then while they're
all cooking I'm gonna let that go for about five minutes. I want the whites to completely set. And, then I want my yokes in the middle to be really, really
fudgey, a little bit runny, but a little bit stuck together, too. And, I can achieve that
by putting a lid on it. Come back, in five minutes. I'm gonna go read a book. (sizzling) (timer rings) Well, look at that, see when I shake it it's still a little jiggly on the inside but the the whites are completely set. So, I'm gonna take some parsley flakes, scatter that all around the top. I'm gonna take two eggs,
'cause I deserve it. Hmm, I like this one, make sure to get all that delicious tomatoey
hardiness in there. And I, conveniently
made two pieces of toast and there you go guys. So, this is what it should look like. Okay, let's taste it for real. That's a fudgey yoke young man. That is good. The garbanzo beans actually
make it really creamy. So, it's almost like you
added cheese in there but you didn't add cheese
in there, it's crazy. And, you don't need like fresh tomatoes or like fresh anything honestly. I used frozen onions and look what I did. It tastes phenomenal and
I want you to make it. So, please make it. Next up, Trevor's gonna teach us how to make black bean brownies,
what does that mean? Show us Trevor! (relaxed music) - So, I'm making black bean brownies. We're gonna use them as
a substitute for flour. So, we're actually gonna
create, we're gonna mash up the beans really fine
and we're gonna create a really nice fudgey
brownie outta the beans. Now, I'm sure you have lots of questions. Trevor, why do you have two cans of beans when the recipe only calls for one? Why are you wearing that silly hat? I get a lot of sunlight from this window and I have a very fair skin, okay? So, I'm just trying to protect myself. We're gonna preheat
our oven to 350 degrees because if your oven isn't
hot, it can't cook things. We're gonna mash up
these beans really fine. Now, if you have a food processor
you can totally use that, it's gonna be the easiest way to do it. I do not have a food processor, so we're gonna do it
the old fashioned way. And, I am also now realizing, I don't even think I own a can opener. It's a bottle opener I think. (thuds) I'm just gonna jam it in there, oh! I was going into this, I
was thinking it can't be that hard to open a can
without a can opener. Maybe if I just puncture the edge of it. Thankfully you won't see that
this takes me 30 minutes. You'll only see the finished product and probably a few funny bits where I'm mashing the can in between. "Oh, ha, ha, he's mashing
the can of beans." and "Oh, there it's done now." (relaxed music) And, now I'm gonna rinse these. All right, after an hour
of hard work and toil you have your can of rinsed beans. So, we're gonna take a galleon freezer bag and insert your beans. Second can of beans, I'm gonna use because another basic kitchen tool that I don't own is a rolling pin. You're using the beans to mash the beans. Again, if you have a food processor this is way easier to do with that. Gotta shake your beans. And, I'm gonna cut off the corner here and squeeze them onto the cutting board. Oh, okay, I, (laughs) I'm
not gonna say anything. I'm better than that, I'm better than. (laughing) Oh man, and. (laughing) (relaxed music) And then, I'm gonna take these beans and I'm gonna mush them flat. I'm gonna scrape them with the
flat edge of the knife here and that's just gonna continue to grind up the bean skin more. And, then once you've decided that you've had enough scraping, we can
move onto the next step. (upbeat music) Okay, so I have my black
bean paste in the bowl, so I'm gonna start with
a quarter cup of sugar. Your brownie's gotta be sweet, right? If you're making brownies
that aren't sweet, you're probably making brownies wrong. A quarter cup of cocoa powder, as well. You want your brownies
to taste like chocolate. Yeah, that's a quarter cup. And, very important, a
quarter cup of maple syrup. The good stuff, straight
from the motherland, Canada. All right, melted butter
also going in here. This just is such a different stick than the sticks that I'm used to. I think it's got more girth. 'Cause some sticks are long and skinny and some sticks are short and fat. There's a whole range of sticks of butter. All right, I'm gonna cut a third of this and pop it in the microwave. (microwave door slams) (microwave whirs) Melted butter, very steamy,
hot bowl is burning my hand. I have imitation vanilla flavor, you can use vanilla extract if you like. It's pretty much all the same thing. Don't tell anyone I said that. I'm going to add a half
a teaspoon of nutmeg. Sorry I just clipped my
nails, so I, ah, nutmeg. I'm gonna go a quarter
teaspoon just of salt. Just to give it a little,
a little bit of that. I need eggs. Josh, egg me! - Heads up. - Oh, phew, got it! - Coming at ya. - Oh! Little easy on the
throw next time, please. Eggs, when I crack my
eggs I always crack them against each other, especially when I'm cracking large
quantities of eggs. Because, then you don't get
the whites on the counter. And, there's one more
ingredient that's going in here. (groaning) Okay, why is this so hard
to, oh it's a tear open. (plastic crackles) Chocolate chips in the brownie batter. It actually looks like brownie
batter too, which is amazing. How about beans everybody,
can we give it up for beans? - I really like beans. - Crucial step that
you don't wanna forget, you can't forget your baking
soda or baking powder. I only have baking soda, so I'm gonna use a quarter teaspoon. So, I'm gonna get that in there. Get it evenly incorporated. I'm a fan of thicker brownies so I'm using a smaller square pan, it's also good for the amount of batter
that this recipe makes. If you want you can use a longer pan, but I'm a man of, I like 'em thick. I like 'em big, I like 'em round. I'm gonna pop these in the oven
at 350 for about 25 minutes. (sizzling) (timer rings) Oh, they look beautiful. Now, these are molten lava hot, so please do not eat them now. Let them cool off, as I will
do before you engorge yourself. Okay, I've waited as long
as I'm willing to wait. You know what the corner one,
the first brownie you cut is always really, okay, I'm
gonna cut into the next one. Look at that! It is still steaming but it's okay because I've eaten steaming things before. That's so good. It literally, its like, it's a brownie. I dunno how to describe it, you've probably eaten
brownies before, I have. And, it's great, it's a
perfect flourless brownie. I love it, I'm probably gonna
eat the entire pan later by myself in my room. All right, now let's
check back in with Josh as he's ready to finish off those nachos. (relaxed music) - I got a giant party-sized
bag of tortilla chips. You might be asking Josh, why
do you have a party-sized bag, you live alone? I like to party, I'm a party
guy, we're all party cats. Some people will put down a layer of chips and then add all the stuff on top of it then do another layer of chips. I don't like that, we're
not making lasagna here. You're gonna pile it a little bit so you get the fringe chips on the outside that stay extra crispy and
you can dip in the middle. And, then the inside should be like a nice molten soupy center. Think of your plate of nachos
as like a molten lava cake of chips, cheese and beans. I don't like throwing
nachos in the microwave. I think it messes with
the texture of the chips, so what I'm gonna do is melt
this cheddar cheese in a pan. You're gonna stir it around a
lot and then you're gonna pour the molten cheese
directly onto your chips. Don't be shy with your cheese, if there was ever a time to
not be shy with your cheese it's quarantine nachos. So, we're just gonna put
that right in the pan. Alright, so while the cheese is melting, I'm gonna get our nice
soupy beans on there. But, don't put the beans
on top of the cheese. So, I think cheese to
chip contact is important. All right, so you've got
like a full blanket of cheese and then this is gonna go right on top. And, then we're gonna pour on
these delicious velvety beans. I'm a bean heavy guy,
like if I'm eating nachos the beans are meant to
accentuate the cheese. Now, you've got snacking beans for later, save your bean spoon. If you wanna plate like a pro,
symmetry is not your friend. You wanna just kinda act like
the salsa fell outta the sky. Don't neglect the edge
of your nacho plate. This is a heck of a lunch for one person. Hold my calls for the
rest of the day everybody. I don't get calls, every
call I get is a scam. I don't keep sour cream
in my house typically. So, what I do is I take cool snacking cups of plain Greek yogurt and I use them exactly like sour cream, because they pretty much taste the same. This is your canvas, you
are Vincent van Gogh. Beautiful, one last thing, jalapenos, pickled jalapenos, cheese,
beans, winning combination. Those are your canned refried bean nachos. All right, I'm gonna dig, I see the perfect nacho right end back. Oh, look at that pull, I love it when the nacho gets saturated
and you can fold it. (nacho crunches) Mmm! That's a five finger
lick nacho right there. The beans are extra soupy and velvety. You get that super chewy melted cheese. The crunch of the nachos,
the perfect amount of spicy. This is great, this is the type of food that'll just like make your day brighter. Thank you so much to Kroger
for sponsoring this video and remember you can find
all these ingredients at your local Kroger family store. - Thank you for joining us
in the Mythical Kitchen. - Hit us up on Instagram
@Mythicalkitchen with your pictures of all this delicious
food of #dreamsbecomefood. - We'll see you next time.
