1/2 lb dry small white beans - (navy or gr, eat northern)
5 cup water
1/2 cup chopped onion
1/2 tsp salt
1 tsp chicken bouillon granules
1/4 tsp ground cumin
1/8 tsp pepper
1 bay leaf
8 oz hot sausage - sliced 1/2 inch thick
8 3/4 oz canned garbanzo beans - drained
8 3/4 oz canned cream-style corn
1 chopped parsley
Directions
Drain and rinse soaked beans. Saute onion and garlic in oil until
tender. Add water, onion and seasonings. Simmer, covered, about 30
minutes or until beans are almost tender. Add sausage, garbanzo beans
and corn. Return mixture to boil; simmer 30 minutes or until beans
are tender. Remove bay leaf. Garnish with parsley. Makes 4 or 5
servings.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707
Servings: 4 servings
Bean & Sausage Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Meat; Sausage; Soup
The History of Recipes
Experts have tracked the existence of recipes far back into the distant past, in truth as far as ancient Egypt, and maybe even further. In practice though, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to academics are a few tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts which described recipes prepared by wealthy Romans. He recounts how the roman meals were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks used a good variety of aromatic flavours, including some familiar names like bay, fennel and parsley. In the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new culinary innovations led to a torrent in manuscripts on cookery, the majority of which still exist in academic collections. Over the next few centuries, the upper classes tried to lay on the most exotic meals, and consequentially chefs and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books are increasing in popularity mostly as a result of better eduction, leisure time and having more disposable income. |
We hope you enjoy this Bean & Sausage Soup recipe.
