1 cup great northern beans, dried
2 tbsp olive oil
3 bay leaves
1 tsp dried asil
1/2 tsp dried oregano
1/2 large spanish onion, sliced
3 garlic cloves, minced
1 medium eggplant, diced
1 1/2 cup cooking liquid from beans
20 sun-dried tomato halves, minced
1 tbsp wine vinegar
Directions
Cook beans in 3 1/2 cups of water for 1 1/2 to 2 hours on the
stovetop or 10 to 15 minutes in a pressure cooker. Reserve cooking
liquid.
Heat oil ina large soup kettle over medium heat. Saute bay leaves,
basil, oregano and onion until onion is soft and translucent. Add
garlic and eggplant and saute for 5 minutes.
Add remaining ingredients. Cover and simmer, stirring ocasionally,
until eggplant is tender.
Serve immediately.
Per serving: 272 cal; 13 g prot; 305 mg sod; 46 g carb; 8 g fat; 0 mg
chol; 140 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Servings: 4 servings
Bean & Eggplant Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Eggplant; Pressure Cooker; Soup; Stew
The History of Recipes
Academics have proved the existance of recipes back into distant history, in truth as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts is a collection of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves on a few more years we have a couple of interesting cookery books which date from the 14th Century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food on the menus of the nobility of that time. Over the following few hundred years, the wealthy families of Europe tried to serve the most exotic meals, and as a result cooks and their recipe collections became highly prized. Even so, it was during the 1800s that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes common in their social group. By the arrival of the 20th century, recipe books were increasing in popularity mostly due to increased literacy, people having more free time and disposable income. The introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Bean & Eggplant Stew recipe.
