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
Written recipes as an idea can be found far back into distant history, certainly as far back into history as early Egypt, and potentially, even further back. Interesting though that is, mostly, these old cook books were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During the time of the Romans a roman called Apicius wrote a few documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius informs us how the cooks of Roman times used many spices and herbs, including a few that are still present in modern kitchens such as bay, rue and parsley. Moving our culinary historical trip onwards, we find a couple of recipe books which appeared in the fourteenth century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian curry that we all know today, but rather recipes for the types of meals cooked for the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an increase in cookery books, some of which still exist in private cookery archives. Like it or not, the introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Almost No Cal Red Beans & Rice recipe.
