1 cup anasazi beans, dry, picked over and rinsed
1 vegetable stock or water
1 medium onion, chopped
2 large garlic cloves, pressed or minced
1/4 tsp coriander
1/2 tsp cumin
1 jalapeno or other pepper, finelychopped
1 salt to taste
1 green onions, minced, and/or cilantro l
Directions
Cover the beans in water and soak overnight, allowing extra water for
expansion. Drain, reserving soaking water. Measure soaking water and
add stock or water to equal 6 cups. Pour into pot.
Add remaining ingredients except salt and bring to a boil. Cover,
reduce heat andcook at a low simmer for 1 1/2 to 2 hours, or until
beans are tender. season with salt to taste and serve hot, garnished
with green onion and/or cilantro. Makes 4 servings.
Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg
sod; 6 g fiber; vegan.
Vegetarian Times, Nov 93/MM by DEEANNE
Servings: 4 servings
Anasazi Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup
The History of Recipes
We are able to follow the history of written recipes far back into the far past, in fact as far into history as ancient Egypt, and possibly even further than that. However, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in Sumerian describing 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 tried it feel wonderful. During Roman times 25BC a man called Apicius created some scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius informs us how the ancient Romans were skilled in the use of many different spices and herbs, including a few you will know for example bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, such as basil and rosemary. These new foods and spices caused an outbreak in publications on food, many of which are now in private libraries. Like it or not, the introduction of television brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Anasazi Bean Soup recipe.
