2 cup dried anasazi or pinto beans
10 coriander seeds
8 juniper berries
1 small onion
1 tbsp sunflower seed or light olive oil
1 tsp ground red chile (opt)
1 tsp dried mexican or greek oregano
2 1/2 qt water
1 salt
Directions
Uncomplicated and satisfying, this recipe for anasazi beans is from
Deborah Madison's "The Savory Way."
You can find juniper berries in the spice section of specialty food
markets.
Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight. (Or use the
quick-soaking method.)
Bruise the seeds and berries in a mortar, and chop the onion into
small squares.
Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.
Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.
Suggestion: There are lots of tasty additions you can use - cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans
plain first.
Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0
milligrams cholesterol, 27.6 milligrams sodium; 11 percent of
calories form fat.
Servings: 4 servings
Anasazi Beans With Juniper Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Historians have tracked the existence of recipes way back into ancient history, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. Having said that, these, early records were just simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to historians are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into Roman times 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, main course and afters, something that is very familiar to us today. Aspicius tells us how the ancient Romans used many different aromatic flavours, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. Continuing our culinary historical journey, there were two interesting books dating from the 14th Century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the nobility of the period. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new tastes was responsible for an increase in manuscripts on cooking, some of which are kept safe in private collections. Over the succeeding few hundred years, the rich and powerful families of the West competed with each other to serve up the most exotic banquets, and consequentially the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes to help cooks of their time. When we get to the twentieth century, cookery books were in high demand, due to better eduction, people having more spare time and having more money. The TV revolution gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Anasazi Beans With Juniper recipe.
