-You guys seem to like
my breakfast recipes a lot.
So we're making
a white bean breakfast bake.
Boom, we've soaked
some white beans here.
Now, there's a lot of debate
about whether or not you soak
your beans, you salt your beans.
I think what Serious Eats --
Shout-out to Series Eats.
What they found was
that salting your water,
if you're gonna soak it,
and then salting it when cooking
makes more flavorful beans,
which makes sense, am I right?
I'm gonna save the cooking
liquid and use this liquid.
I need 5 cups of liquid
to boil these bad boys.
I soaked these yesterday.
I did salt this water.
You only need like
a tablespoon of salt.
If you don't remember to salt
it, people do a quick soak.
The quick-soak method is that
you put them in cold water,
bring it to a boil, turn it off,
and let it sit for an hour.
Also, some people don't even
soak their beans at all.
So I don't know.
Who's to say?
Everyone has a different method
of doing these things.
All I'm saying is,
beans are good for you, okay?
People should eat more beans.
While it's a very good thing
to eat for vegetarians,
this is not a vegetarian dish,
because check out
these bad boys.
I'm gonna add in some ham hocks.
What are ham hocks?
They're hocks of ham.
It's the old pig cankle.
That's what we're gonna call it.
♪♪
Fuck. [ Laughs ]
These beans are gonna cook for
about an hour and 15 minutes,
so I leave my carrots chunkier
so that they don't completely
disintegrate in there.
You could put other vegetables,
I guess.
I just -- I really like a carrot
'cause it can withstand
an hour's worth of heat to it,
you know.
You could use celery.
Cut up our old onion.
Again, a rough chop
on these guys.
My pan's nice and warm.
Gonna add some olive oil.
These are all gonna
go in together.
[ Sizzling ]
Nothing better than that sound.
The old sizzling.
Okay.
So with that, let's see.
It almost got in.
This other trash can's
blocking me.
That didn't go in, either.
Cool.
Okay, just smash my garlic
cloves and peel them.
They're gonna go in
after these soften.
So I'm just gonna cook
the onion and the carrot.
Little bit of salt.
It's gonna season it.
It's also gonna help soften it.
We're sweating out the onion
and the carrot.
♪♪
I'm tired of everybody out there
always being like,
"Oh, this bitch and all her
cheese and dairy and stuff,"
and blah-biddy-blah.
Well, guess what?
This.
This is literally,
like, one of the easiest --
one of the easiest
and healthiest recipes
I've ever made.
You're welcome.
While we're sitting here
waiting for this --
I'm gonna sit here.
Mmm!
Yeah, give me some whiskey
in here.
[ Laughs ]
Ooh.
♪♪
I put a lot in there.
[ Laughs ]
Ooh! [ Laughs ]
Sicily.
Or should we do a France now?
France.
That's the new word.
How many times
I say "France" before?
That's the new one
for this episode.
Drink with me now.
10:13.
[ Clicks tongue ]
Okay, so, gonna throw in
my garlic, couple cloves.
I'm not slicing up my garlic.
When you get it after it's been
roasted or, as it were,
like, gets stewed -- it's
boiled, essentially, in here --
it's gonna be, like,
nice and mushy and soft
and just kind of very mellow,
and I just love that.
If you're the lucky two people
who get the chunk of garlic,
take a shot.
Mmm.
These are nice and soft.
Everything's kind of
smelling really good.
Gonna throw in some thyme.
I think I call for four sprigs.
I throw in more thyme
every time I do this.
Every time is more thyme.
It's a good time, okay?
I love --
[ Crackling ]
See, you hear the --
hear the crackling?
That's what I love about
adding the thyme in right now.
On the sprigs whole, fine.
It -- Oh, it smells so good.
I got a bay leaf.
You get a --
I'm gonna throw this in here
while I'm talking.
You get bay leaves
for your house for one stew,
and you don't use it again
for three years.
And those bay leaves
lose all their pungency.
But a fresh bay leaf,
throw it in your stew.
It's very mellow.
I'm going to add in
my ham hocks.
This is gonna flavor
the stock a lot.
The bones and all the skin
and everything, that gelatin,
it's gonna help thicken it,
as well.
Add in all my soaked beans.
And then 5 cups of liquid.
This is my bean-soaking liquid
that had been
seasoned with salt.
You can use just plain water
if you want also.
We're gonna bring this
to a boil.
Again, I'm not seasoning this
with any more salt
because as it cooks,
if you add too much salt,
all those beans,
it's gonna all absorb.
It's gonna end up
being too salty.
Yeah. Beans.
Magical fruit.
That used to be
my favorite thing as a kid.
Do you -- Can you fart
with your armpit?
I'm not gonna try right now, but
I kinda want to try right now.
[ Soft thudding ]
I can't do it, either.
I don't know. It's definitely
an art to fartin'.
[ Laughs ]
Beans, beans, they're good
for your heart.
The more you eat 'em,
the more you'll fart.
The more you fart,
the better you feel.
So eat beans at every meal.
Is that copyrighted, RNC?
Can I sing that or not?
[ Grunts ]
That didn't even go
in the trash can.
It literally skimmed the top.
Did you see that?
Like, lookit.
It's everywhere.
Back here
there's onions, carrots.
Alright, we're simmering.
Lid on.
Let it cook for about an hour.
While that goes, I'm gonna
make my little vinaigrette.
Gonna mince up the old shallots.
We're using Calabrian chilies.
You know, the thing about
Calabrian chilies, these
are minced already.
They're from Calabria in Italy.
What'd you say?
Calabria? Sicily?
It's all the same.
Mmm.
Ooh!
Calabrian chilies are delicious.
If you want to do
some fresh chilies in there,
that works, too.
So a little bit of oil
into that guy.
Gonna add a little bit of salt
just to season that,
help soften it.
I love this spatula.
So little and cute.
Throwback.
Me and Guy Fieri.
I gave him this one.
He was like, "Why are you giving
me all these small utensils?"
We had a real chemistry,
him and me.
♪♪
♪♪
Okay.
Gonna add in my tomato paste.
Just cook this out
just for like a minute.
It helps bring out
more of the flavor
and kind of cook out
any of that raw
kind of tomato-ness
that is in there.
Turn off the heat.
Add in our Calabrian chilies.
Red wine vinegar.
Oh, it smells so good.
Vinegar in there.
That's nice.
Some olive oil just to kind of
thin it out a little bit,
make it more of, like,
a vinaigrette.
This is a really beautiful,
vinegary little hot sauce.
Sicily.
Now we've got this.
It's been an hour
and 15 minutes.
Remove the stems
and the bay leaf.
The ham hocks are, like, split.
They're super tender.
The beans are nice and creamy.
They're falling apart
a little bit.
I'm glad of that 'cause look
how much thicker it is.
It's thick.
It's creamy.
That's what she said.
We're gonna pull these guys out.
Let that cool slightly.
I'm gonna do some black pepper.
Little bit of salt.
I'm gonna pick the meat off.
It's so crazy how, like,
little meat ends up on these,
but it's enough where you mix it
in there and it's, like, fine.
That's enough. Okay.
I'm just gonna
roughly chop this.
Shred it a little bit.
Once you mix it in there,
it's, like, nicely dispersed.
You can serve this as is
like this, okay?
I'm putting
these cute little pots
because this is a delicious
little breakfast treat,
so you can freeze it like this
in individual containers.
You can serve it up like this
into bowls.
I live alone, whatever.
But I do have a lot of --
I entertain a lot of guests
and things.
I'm the kind of person,
I'll make a lot of stuff
on, like, a weekend or whatever
and then freeze it so that,
you know,
on the off chance
I have a friend come over,
I have something I can give him.
We're gonna put an egg on it
because we're kind of making
this into a breakfast thing.
This doesn't have to
also be breakfast.
This could be your lunch.
This could be your dinner.
This could be --
That's your three meals,
so I think I covered it.
Little bit of salt,
seasoning the eggs.
And then a little bit of pepper
on each.
Into the oven, 425,
10 to 12 minutes.
Sicily, France,
do a little dance.
I'm shaking a little bit.
Alright, these look good.
You can see the egg
is still runny.
The white has set.
We're gonna put
a little bit of thyme over them.
Little of this
Calabrian chili vinaigrette.
It's so beautiful.
The egg right in there.
Give that a little swirl, too.
Oh. My eyes are watering 'cause
it's so good, I'm gonna cry.
The beans are nice and creamy.
They're well-seasoned.
This is just a really good
kind of warming --
I would call it
a winter breakfast, you know.
For the recipe,
click the link below.
♪♪
♪♪
