1 e *****
Directions
Fry several rashers of bacon until they are crisp.
Drain and keep warm. Then get some good beef sausages
and fry them in the bacon fat. Cut them into slices
and keep warm with the bacon.
Now add some cooked, drained white haricot beans to
the casserole dish and heat the beans through using
the fat from the bacon and the sausages. Return the
bacon and sausage slices to the beans. Then add
**lots** of chopped fresh parsley and sliced fresh
garlic. Stir though and serve at once.
SOME NOTES. Lots of garlic and parsley means about 10
cloves of garlic and a huge handful of parsley chopped
up. Sometimes I will add fresh tomatoes, or maybe a
splurge of fresh tomato sauce, or maybe a nice splash
of Worchestershire sauce.
Recipe By :
Servings: 1 servings
Keith Floyds Spanish Bean & Bacon Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Main Dish; Meat; Pork
The History of Recipes
It is possible to track the history of `recipes` back into the far past, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to experts is a series of stone tablets in ancient 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 making people feel `wonderful`. Later, we have two interesting cookery books which date from the 14th Century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that appears on menues today, but instead recipes for the types of food served to the nobility of that period. For the decades that followed, the rich families of Wesstern Europe tried to lay on the most exotic banquets, and because of this the best cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cooking publications are increasing in popularity mostly due to higher levels of literacy, people having more spare time and disposable income. The arrival of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Keith Floyds Spanish Bean & Bacon Casserole recipe.
