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
It is possible to follow the history of written recipes way back into the distant past, in truth as far as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, these, old records were just basic pictorial recipes for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of stone tablets in Sumerian describing 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 those who drank it feel blissful. Closer to modern times, we find some books dating from the 14th Century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that is popular today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the East, such as parsley and basil. These new foods and spices caused an outbreak in recipe manuscripts, many of which are kept safe in academic collections. During the next few hundred years, the powerful and wealthy strove to serve up the most exotic banquets, and as a result cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookbooks are greatly in demand mostly due to increased literacy, people having more free time and being a little richer. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Baked Pea Beans recipe.
