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
Historians have proved the existance of recipes back into ancient history, in fact as far into history as the early Egyptians, and maybe even further. Having said that, in the main part, these early cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to academics is a series of ancient tablets in Sumerian which show 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 people feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius compiled a few scripts which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the Romans used many different spices, including a few that are still present in modern kitchens for example thyme, mint and dill. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices like basil and coriander. These new foods and spices led to an explosion in manuscripts on food, many of which still exist in private libraries. By the arrival of the twentieth century, recipe publications are starting to become popular due to increased literacy, people having increased spare time and having more disposable income. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Baked Bean Soup recipe.
