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
It is actually possible to trace the history of recipes back into the distant past, in truth as far as ancient Egypt, and maybe even further. In practice though, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to historians are some stone tablets in Sumerian describing the making 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`. As our culinary historical trip moves on a few more years there were two books which were published in the fourteenth century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian food that we all know today, but rather descriptions of the types of meals on the tables of the upper classes. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from the East, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices led to an explosion in publications on food, most of which are now in academic collections. Over the following few hundred years, the upper-class families of the West tried to offer the most extravagent banquests, and as a result the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery publications were starting to become popular as a result of increased literacy, people having increased free time and having more money. The introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Baked Bean Soup recipe.
