1 no ingredients
Directions
2 lb white beans -- navy pea
: beans
1 onion -- studded with
2 cloves
1 bay leaf
1 TB salt
1 lb salt pork -- lean
1 lb smoked ham
3 onions
3 garlic cloves
2 ts mustard powder
1/4 c rum
^^ SOAK washed and sorted beans overnight. ^^ Drain and add fresh
water to come 3 inches above the beans. Add the onion stuck with
cloves, bay leaf, and salt, and bring to a boil. Boil rapidly for 5
minutes. Skim the top, reduce the heat and simmer until the beans are
tender but not mushy. ^^ Meanwhile, put the salt pork in water and
bring to a boil. Lower the heat and simmer for 25 minutes. Remove the
pork from the water and cut it first into slices, then into small
pieces. Cut the ham into strips. ^^ Peel and chop the onions and
garlic cloves. Blend the mustard with a little bean liquid. Taste the
beans for seasoning. Place a layer of the beans in the bottom of a
large baking dish. Add a layer of salt pork, ham, onion, and garlic.
Repeat the layers ending with beans on top. Pour the mustard water
over the mixture, and add enough bean liquid to come to the top of
the baking dish. Bake in preheated moderate oven (350F) for 90 mins.
!! Keep the beans moist while baking; add more bean liquid or water.
^^ After 90 mins. remove and pour the run over the beans. Return to
oven and bake another 45 minutes, or until nicely browned and bubbly.
Reheat at picnic on camp stove or serve cold. (c) 1966 by Woman's Day
Encyclopedia of Cookery. NY: Fawcett, Inc. [mc-recipe: patH Sep 96]
Recipe By : Picnics by James A. Beard
From: Mastercook Mac
Servings: 12 servings
Baked Pea Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Food historians have proved the existance of recipes back into distant history, at least as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these ancient records were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some ancient tablets in ancient Sumerian 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 making those who drank it feel exhilarated and blissful. During the time of the Roman Empire a man called Apicius compiled some documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into appetizers, main course and desserts, something we still use today. This early Roman chef describes how the ancient Romans were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens for example bay, mint and dill. Over the following few hundred years, the wealthy families of Europe competed with each other to offer the most exotic banquets, and because of this chefs and their recipes increased in prestige. Even so, it was during the nineteenth century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and recording recipes common in their social group. By the arrival of the 20th century, recipe books were in great demand, due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Baked Pea Beans recipe.
