1 ; mexican bean stew
1 can pinto beans, drained, rinsed
2 tbsp ; mexican spice mix (below)
2 carrots, cut in 2 chunks
1/2 cup zucchini, cut in 2 chunks
2 can low sodium tomato sauce
1 ; mexican spice mix
5 tsp cumin
5 tsp chili powder
2 1/2 tsp black pepper
5 tbsp minced onions, dried
5 tbsp minced garlic, dried
2 1/2 tsp salt
Directions
Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and
tomato sauce in a sauce pan. Add enough water to achieve desired
consistency. Simmer covered for 30-60 minutes. Serve hot.
Mexican Spice Mix: Combine spices and store in a covered bottle. Use
3 T mix for every 1 cup of dried beans.
Adapted from Recipes to Lower Your Fat Thermostat, by LaRene Gaunt
Servings: 6 servings
Mexican Beef Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Mexican; Soup
The History of Recipes
Experts have traced the existance of recipes way back into the far past, certainly as far back into history as pharonic Egypt, and maybe even further. However, mostly, these early recipes were just basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to food historians is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his works, he recounts how the roman meals were split into appetizers, main meal and desserts, something we still use today. Aspicius also describes how the Romans made use of a wide range of spices, including a few that are still present in modern kitchens such as thyme, fennel and parsley. Later on in the 1400s, the Crusaders brought back many foods and spices from Arab countries, including parsley, basil and rosemary. The introduction of these new culinary ideas led to an explosion in books on cookery, most of which are now in private libraries. For the next few years, the powerful families of the West competed with each other to lay on the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it was during the 19th century that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. The introduction of the TV brought us cooking programs 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 search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Mexican Beef Stew recipe.
