1 no ingredients
Directions
1 Lb (2 cups) navy beans --
: dried
2 1/2 qt water
1 meaty ham bone -- 1 1/2 Lbs
1 clove garlic -- minced
1 sm bay leaf
1 c cubed potatoes
1 c celery -- thinly sliced
1 c onion -- finely chopped
1 c carrots -- cubed
: salt and pepper -- to taste
Boil the beans in the water for 2 minutes before removing them from
the heat to let stand for 1 hour. Then add the ham bone, garlic and
bay leaf to the beans, and cover and simmer them for 2 hours or until
the ingredients are almost tender. Add the vegetables and salt and
pepper to taste, and simmer them for 1 hour longer. Remove the ham
bone, cut off the meat and dice it to add to the beans. Reheat the
soup almost to boiling, then remove the bay leaf.
Recipe By : Ilogal@aol.com
Servings: 1 servings
Amish Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into distant history, certainly as far as the early Egyptians, and potentially, even further back. Having said that, generally, these old cook books were just simple hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to historians is a series of clay tablets in the Sumerian language which show 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 those who drank it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including many that are still in use today such as bay, fennel and asafoetida. Closer to modern times, we find a couple of cookery books from the fourteenth century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals cooked for the nobility of that period. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. These new foods and spices caused a surge in manuscripts on food, most of which are now in private libraries. During the next few hundred years, the powerful and rich competed to lay on the best banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and recording popular recipes of the day. By the time we get to the twentieth century, cookbooks are highly popular due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Amish Bean Soup recipe.
