1 large onion, chopped
1 large pepper, chopped
1 garlic clove, crushed
1 1/2 tsp dry mustard
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp turmeric, dried
1 cup tomato sauce
1 1/2 tbsp molasses
1/2 tsp apple cider vinegar
1 dash tabasco sauce
4 cup beans, cooked
Directions
pepper and garlic in 1/4 c water for 5 minutes. Add mustard, chili,
cumin, tumeric and stir well to mix. Add remaining ingredients and
mix well. Cook over low heat until heated through, about 15 minutes.
HELPFUL HINT: This is great on a bun like sloppy-joe mix, with
ketchup and mustard. Good take-along for picnics. Use either hot or
cold. Also good over whole grains or as a sandwich spread.
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Preparation Time: The M
Servings: 6 servings
Bbq Beans (Vegan) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Bean; Beef; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into ancient history, in fact as far into history as the ancient Egyptians, and maybe even further. However, sadly, these old cookbooks were just primitive pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in ancient 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 having made anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius informs us how the ancient cooks were skilled in the use of a wide range of spices and herbs, including a few you will know such as basil, mint and dill. As our culinary historical trip moves to more modern times there were some books which date from the 1300s : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of food cooked for the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and spices created a surge in books on cooking, many of which still exist in academic collections. Over the next few centuries, the upper classes strove to serve up the most exotic banquets, and because of this cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery books are greatly in demand mostly due to higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Bbq Beans (Vegan) recipe.
