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
Experts have proved the existance of recipes far back into the distant past, certainly as far back into recorded history as the Egyptians, and possibly even further. Having said that, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years we find a couple of books dating from the 14th Century - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is served today, but rather accounts of the types of meals prepared by the chefs of the upper classes. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy lands, such as coriander, basil and rosemary. The introduction of these new foods and spices created an increase in publications on food, the majority of which still exist in private cookery archives. During the succeeding few hundred years, the powerful and rich strove to lay on the most exotic banquets, and consequentially cooks and their recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes common in their social group. Like it or not, the introduction of television gave us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Apple & Black Bean Picadillo recipe.
