1 judi m. phelps (bnvx05a)
2 pieces (4x1-inc) orange
1 zest
4 tbsp peanut or safflower oil
1 julienned into slivers
4 medium onions -- coarsely chopped
1/2 cup raisins or currants
2 tbsp garlic -- chopped
1/2 tsp cinnamon
1 salt to taste -- optional
1/2 tsp ground cloves
1 tsp ground pepper
1/2 tsp allspice
2 lb very lean beef -- chopped
1 or
1/2 tsp nutmeg -- preferably
1 freshly
1 ground
1 grated
1 can ital. plum tomatoes (35 oz)
2 large tart apples, peeled, cored
1 drained and chopped
1 and cubed
3 canned jalapeno peppers
1 can black beans (16 oz) --
1 drained
1 seeded & sliced into rings
1 and rinsed
1 can green chilies (4 oz) --
1 chopped
1/4 cup capers -- drained
Directions
1. In a large saute pan over moderately high heat, heat the oil until
rippling; add the onions, garlic, salt (optional), and pepper and
saute stirring frequently until onions are just golden. 2. Add the
meat and cook, stirring until it loses its red color. 3. Stir in the
tomatoes, jalapenos, orange zest, raisins, and the spices. Simmer,
uncovered 20-30 minutes. 4. Ten minutes before serving, mix in the
apples, beans, and capers, stir and simmer over low heat so that
apples do not become mushy. 5. Transfer to deep serving bowl or
covered dish and serve with rice. Makes 6-8 servings. SOURCE: The
Brilliant Bean Cookbook.
Recipe By :
From: Ladies Home Journal- August 1991
Servings: 6 servings
Apple & Black Bean Picadillo Recipe brought to you by Recipe Ideas
Categories: Apple; Bean; Fruit; Mexican; Vegetable
The History of Recipes
We can follow the history of written recipes far back into distant history, in fact as far back into history as the early Egyptians, and potentially, even further back. In practice though, in the main part, these early records were just very basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to historians are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also informs us how the cooks of Roman times made use of a wide range of herbs, including a few you will know such as basil, fennel and parsley. For the decades that followed, the powerful and wealthy strove to serve up the most exotic banquets, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down popular recipes of the day. By the time we get to the 20th century, cook books were greatly in demand mostly due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Apple & Black Bean Picadillo recipe.
