5 bacon
1 large onions, diced
2 white beans, rinsed, drained
1 cup chicken broth
1/2 cup molasses
1/4 cup tomato paste
1/4 cup brown sugar
1 1/2 tsp dried prepared mustard
1/2 tsp salt
1/2 tsp black pepper, freshly ground
Directions
1. Cook bacon over low heat in heavy bottomed saucepan until crisp.
Remove bacon to paper towels to drain. Pour off all but 1 tablespoon
fat from pan. Raise heat to medium; add onion. Cook until soft and
golden, about 2 minutes.
2. Add beans, chicken broth, molasses, tomato paste, brown sugar,
mustard, salt and pepper to taste. Stir until beans are coated, and
sauce is blended.
3. Cover beans; cook over low heat 45 minutes. Crumble cooked bacon
and stir into beans before serving.
Servings: 6 servings
Back-Of-The-Stove Baked Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
We are able to read the history of meal recipes way back into the distant past, in fact as far back into history as early Egypt, and potentially, even further back. In practice though, sadly, these ancient cookbooks were just very basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are some tablets in Sumerian which recount 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 `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and desserts, something we still use today. Aspicius also tells us how the Romans used a wide range of herbs, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including parsley, basil and rosemary. These new herbs and spices prompted an increase in books on cookery, most of which are kept safe in academic collections. For the centuries that followed, the powerful and wealthy houses strove to serve up the most exotic meals, and as a consequence, the best cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording popular recipes of the day. By the time we get to the 20th century, cook books are greatly in demand mostly as a result of more people being able to read, people having more leisure time and having more disposable income. The introduction of the TV gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Back Of The Stove Baked Beans recipe.
