Baked Bean & Molasses Soup Recipe

Ingredients

3 tbsp olive oil
2 medium onions, chopped
5 tsp chili powder
1 1/2 tsp powdered mustard
2 15 oz. cans stewed tomatoes
2 15 oz. cans white beans, drained
1/4 cup molasses
1/2 tsp salt
1/4 tsp black pepper


Directions

In a large saucepan, heat oil. Add onions and cook over medium-high
heat, stirring, until softened, about 3 minutes. Add chili powder and
mustard and cook, stirring, 1 minute.

Add tomatoes and their juice, beans, molasses, and 4 cups water.
Bring to a boil over high heat, reduce heat to medium, and cook
uncovered 8 minutes.

Break up large chunks of tomatoes and mash about one-third of beans
with the back of a spoon to thicken soup. Season with salt and
pepper. Source: 365 Great 20 Minutes Recipes. Typed in MMFormat by
Cindy Hartlin


Servings: 5 servings

 

 

Baked Bean & Molasses Soup Recipe brought to you by Recipe Ideas


Categories: Bean; Soup


The History of Recipes

Historians have proved the existence of recipes back into history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.

Fascinatingly, the most ancient recipe in existence, according to academics is a series of clay tablets in the Sumerian language which describe the making 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 `blissful`.

Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient cooks used a wide range of spices, including a few you will know such as basil, rue and asafoetida.

As our culinary historical trip moves to more modern times there are two interesting cookery books published in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are not about the spicy food that is served today, but rather descriptions of the types of meals served to the upper classes of the period.

In the 15th century, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices like rosemary and coriander. The introduction of these new culinary ideas led to an increase in books on cooking, the majority of which are now in academic collections.

By the arrival of the twentieth century, recipe publications are increasing in popularity as a result of more people being able to read, people having increased leisure time and having more disposable income.

The introduction of television brought us celebrity chefs and the demand for the spin-off recipe books.

And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on this web site.

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