1 1/2 cup dried anasazi beans
1 1/2 cup dried pinto beans
10 cup water
1 tsp salt
3 cup dried indian hominy
3 each green anaheim chiles
Directions
Soak the beans overnight in water to cover. In the morning rinse the
beans with cold water and place in a large pot with fresh water to
cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours,
until the beans are tender. Add water when necessary and stir
occasionally to prevent the beans from burning. Add hominy and
simmer, covered, 1 hour, stirring occasionally. The hominy and beans
should be very soft and moist, but not too watery. While the beans
and hominy are cooking, roast, peel, seed and dice the chiles.
Sprinkle on top of the cooked beans for garnish.
Servings: 6 servings
Anasazi & Pinto Beans With Hominy & Green Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Recipes as a concept can be found way back into distant history, in fact as far as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these early records were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in the Sumerian language 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 tried it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into starters, main course and afters, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times made use of a wide range of aromatic flavours, including some familiar names for example thyme, mint and dill. Over the succeeding few centuries, the upper-class families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best chefs and their recipes increased in prestige. However, it was during the nineteenth century that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down the recipes of their peers. When we get to the twentieth century, cookery publications were starting to become popular mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Anasazi & Pinto Beans With Hominy & Green recipe.
