1 lb dry red kidney beans
2 1/2 cup celery, finely chopped
2 each green bell peppers, - seeded & fine, ly chopped
2 medium onions, finely chopped
5 each bay leaves
6 each plum tomatoes
1 hot pepper sauce
Directions
Cover beans with water (2-inches above beans). Let soak all day or
overnight. Drain, then replace water just to cover the beans. Throw
in all the vegetables. Bring to boil, reduce heat to simmer for about
45 minutes. When beans start cracking and showing white) they're done.
Serve with cooked rice, white, or brown. Add hot pepper sauce to
taste.
Makes 8 servings.
Recipe by Sara David on AT&T's Interchange, Posted by David Pileggi
Servings: 8 servings
Almost No-Cal Red Beans & Rice Recipe brought to you by Recipe Ideas
Categories: Bean; Rice; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into the distant past, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, in the main part, these early cook books were just very basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks were skilled in the use of many aromatic flavours, including a few you will know for example bay, fennel and asafoetida. Closer to modern times, we find two recipe books published in the 14th Century - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is served today, but rather recipes for the types of meals on the tables of the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought us many foods and spices from the holy land, such as coriander, basil and rosemary. These new foods and spices was responsible for an outbreak in books on cooking, the majority of which are now in private libraries. During the succeeding few centuries, the upper classes competed to serve up the most extravagent banquests, and consequentially cooks and their recipes increased in prestige. Nevertheless, it was during the 1800s that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and publishing the recipes of their peers. By the time we get to the twentieth century, cookbooks were in great demand, as a result of better eduction, people having more free time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Almost No Cal Red Beans & Rice recipe.
