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
Written recipes as a concept can be found way back into ancient history, in fact as far as ancient Egypt, and potentially, even further back. In practice though, these, early records were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are a few tablets in 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 drinkers feel exhilarated and blissful. During the time of the Romans a man called Apicius compiled some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, a very modern way of dining. Additionally, he recounts how the ancient cooks were skilled in the use of many different herbs, including a few you will know for example bay, rue and parsley. Over the next few hundred years, the wealthy families of Europe strove to lay on the most exotic meals, and as a consequence, the best chefs and their collection of recipes were at a premium. However, it wasn`t until the 19th century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and publishing the recipes of their peers. When we get to the 20th century, recipe books were starting to become popular mostly due to more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Baked Pea Beans recipe.
