1 lb pink beans
1 small can ortega green chiles, chopped
1 tsp salt
1 large onion, chopped
3 cloves garlic, minced/pressed
1/2 tsp chili powder
4 tbsp salsa or to taste
Directions
Soak the beans overnight, changing water several times. Put beans in
crock-pot and cover with an inch or so of water. Add salt, onion,
garlic, and chili powder. Cook on low until beans are soft (about 18
hours? I forget).
When beans are cooked, ladle off and reserve some of the liquid from
the top. Mash the beans well. (I never do this as well as I'd like;
I've tried a potato masher and an empty iced-tea jar.) Add reserved
liquid as necessary for consistency. (I never have to add any,
myself.) Stir in the chopped chiles and the salsa; heat through.
Servings: 6 servings
Beans For Burritos Recipe brought to you by Recipe Ideas
Categories: Bean; Mexican; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these old cookbooks were just simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a series of tablets in ancient 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 having made people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius compiled some scripts which described recipes prepared by wealthy Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he recounts how the chefs of Roman times were skilled in the use of a wide range of aromatic flavours, including some familiar names such as basil, mint and parsley. Moving our culinary historical trip onwards, there were two interesting cookery books which were published in the 1300s - a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that is familiar to us all today, but rather accounts of the types of food eaten by the nobility of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the East, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes caused an explosion in manuscripts on cooking, most of which still exist in private libraries. Over the succeeding few centuries, the rich and powerful families of the West tried to lay on the most extravagent meals, and as a result chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cookery books were increasing in popularity mostly as a result of increased literacy, leisure time and being a little richer. The arrival of TV gave us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Beans For Burritos recipe.
