1 cup pigeon peas, soaked
1 small red onion, chopped
3 tbsp white vinegar
1/2 each garlic cloves, pressed
10 tbsp olive oil
1 each canned tomatillo, mashed
1 salt & pepper
1 each scotch bonnet, seeded & - pressed
Directions
Drain the soaked beans, cover with water, add some salt, bring to a
boil & simmer until tender. Drain, rinse & cool, covered, in the
refrigerator.
While the beans are cooking, mix together the other ingredients to
make into a marinade. Mix the marinade with the cooled beans. Cover
& leave in the refrigerator for 1 to 2 days. Serve as part of an hors
d'ouevre selection or as a salad with lettuce.
VARIATION: Substitute pigeon peas with chick peas, black-eyed peas,
small white or red beans.
In place of the canned tomatillo, use a fresh one, boiled until
tender & mashed.
Virginie & George Elbart, "Down-Island Caribbean Cookery"
Servings: 5 servings
Bean Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Salad
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into the distant past, at least as far back into history as early Egypt, and potentially, even further back. Having said that, generally, these ancient recipes were just simple pictorial recipes for food preparation.
In fact, the oldest recipe in existence, according to food historians is a series of stone tablets in the Sumerian language which recount the making 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 wonderful. Progressing into Roman times around 25BC a roman called Apicius created a few documents describing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius recounts how the early Romans made use of many aromatic flavors, including some that we all recognise such as bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from Arab countries, including spices like basil and coriander. These new foods and spices caused a torrent in publications on food, most of which are now in private libraries. By the advent of the twentieth century, cookery books are in great demand, mostly as a result of more people being able to read, people having increased leisure time and having more money to spend. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Bean Salad recipe.
