Baked Bean Soup Recipe

Ingredients

2 tbsp olive oil
1 onion, chopped
5 tsp chili powder
1 1/2 tsp dry mustard
2 cup water
2 can cannellini (white kidney
1 beans, (15-oz. cans),
1 rinsed, drained
1 can stewed tomatoes, with juice
1 (14-1/2 oz. can)
3 tbsp unsulfured (light) molasses


Directions

Heat oil in heavy large saucepan over medium heat. Add onion and cook
until soft, about 8 minutes. Add chili powder and mustard and stir 1
minute. Add water, beans, tomatoes with their juices and molasses.
Simmer soup 15 minutes, stirring occasionally and breaking up large
chunks of tomatoes with back of spoon. Season with salt and pepper.
Makes 2 generous servings; can be doubled If you prefer a thicker
soup, remove one cup of the beans, mash them to a paste, then stir
them back into the soup. Coleslaw and corn bread squares round out
the menu; a simple baked apple could be the perfect finale. Recipe
from Bon Appetit, March, 1993 - "30-Minute Main Courses" Source: Bon
Appetit - March, 1993


Servings: 2 servings

 

 

Baked Bean Soup Recipe brought to you by Recipe Ideas


Categories: Bean; Soup


The History of Recipes

Experts have tracked the existance of recipes back into the far past, in fact as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, these, early records were just very simple hieroglyphic or cunieform recipes for food preparation.

Interestingly, the most ancient recipe discovered, according to academics are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`.

Closer to modern times, we have some books dating from the 14th Century - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is served today, but instead recipes for the types of food enjoyed by the rich people of the period.

During the succeeding few hundred years, the rich families of Wesstern Europe strove to serve up the best banquets, and consequentially cooks and their recipes were at a premium. However, it wasn`t until the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, verifying, and recording the recipes that were being prepared for the better households.

By the arrival of the 1900s, cooking publications are greatly in demand due to better eduction, people having more spare time and having more disposable income.

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We hope you enjoy this Baked Bean Soup recipe.

 


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