1 lb navy beans, dried
8 cup water
3 cup beef broth
1 each carrot, chopped
1 each celery stalk, chopped
4 each bacon, strips, cubed
2 each onions, small, chopped
1 tsp salt
1/4 tsp pepper, white
6 each frankfurters, sliced *
2 tbsp parsley, chopped
Directions
* Note: Use the real Frankfurters in this recipe and not the hot
dogs! +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Soak beans overnight. In a 3-quart saucepan
bring beans, water and beef froth to a boil. Cook for about 1 hour.
Add carrot and celery and continue cooking for 30 minutes. In a
separate frypan cook the bacon until transparent. Add the onions;
cook until golden. Set aside. Mash soup through a sieve or food mill.
Return to pan and add the bacon onion mixture, salt and pepper. Add
frankfurters; reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.
Servings: 4 servings
Bean Soup With Frankfurters Recipe brought to you by Recipe Ideas
Categories: Bean; Meat; Soup
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into antiquity, certainly as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians are some clay tablets in the Sumerian language 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 having made those who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans used a wide range of herbs, including a few you will know such as bay, fennel and parsley. Continuing our culinary historical journey, there were a couple of books published in the 14th Century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian food that is served today, but rather accounts of the types of food served to the nobility of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, such as parsley and basil. These new foods and spices led to an eruption in recipe publications, some of which are now in private cookery archives. When we get to the twentieth century, cookery books were greatly in demand as a result of more people being able to read, people having more spare time and having more money. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Bean Soup With Frankfurters recipe.
