1 1/2 lb dry navy beans
1 lb smoked ham or ham hocks *
1/2 cup onion, chopped
1/2 cup (packed) brown sugar
1/2 cup maple syrup
1 tsp salt
1 tsp dry mustard
Directions
* or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3
time their volume of water and bring to a boil for 10 minutes, reduce
heat to simmer and cook another 30 minutes. Cover and let stand for 1
1/2 hours or until beans are tender; drain. Add 1 cup water to crock
pot with beans; add remaining ingredients, mixing well. Cover and
cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring
occasionally. Cut ham from bone and return to pot.
NOTE: If thicker beans are desired, uncover and turn to high for last
hour. Recipe: Chuck Ozburn in Pok, New York
Servings: 8 servings
New England Style Baked Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` back into distant history, certainly as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these old records were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of stone 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 anyone who drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius assembled a few documents which described recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the cooks of Roman times were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Moving our culinary historical trip onwards, there were two interesting recipe books dating from the 1300s ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that appears on menues today, but instead accounts of the types of food prepared by the chefs of the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including spices such as rosemary and coriander. The introduction of these new foods and spices created an eruption in publications on food, some of which are now in private cookery archives. Over the next few hundred years, the upper-class families of Wesstern Europe tried to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and recording the recipes of their peers. When we get to the 20th century, cookery publications were starting to become popular mostly due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this New England Style Baked Beans recipe.
