1 stephen ceideburg
1 lb black beans
8 oz dried beef (carne seca)
8 oz pork butt
8 oz smoked sausage
8 oz mild portuguese sausage
8 oz ham hock
1 lb onion, chopped
6 oz bacon
1 seasonings:
1 chopped green onion
1 chopped onions
1 chopped parsley
1 crumbled bay leaves
1 oregano
1 tarragon
1 sauteed garlic
1 salt and pepper
Directions
Pick over beans and wash well. Cover with water and cook for about 2
1/2 hours in a covered saucepan. Adding boiling water as needed to
keep beans well covered with water.
As the beans are cooking, prepare the meats. Remove fat from beef and
pork. Dice the meats and sausages, removing as much fat from sausages
as you can, and bake at 350 degrees F. until well done.
Cover ham hock with water and add chopped onion. Cook for about 1
hour. Remove meat from bone. Discard fat and bone.
Dice bacon and bake at 350 degrees F. until well done. Drain the fat
and set bacon aside.
When beans are almost cooked (make sure there is plenty of water),
add all the meats and seasonings to taste. Simmer 30 minutes longer,
or until beans are completely done. PER SERVING: 460 calories, 34 g
protein, 28 g carbohydrate, 23 g fat (8 g saturated), 93 mg
cholesterol, 1,570 mg sodium, 9 g fiber.
From Valmor Neto, Bahia Brazil
From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.
Posted by Stephen Ceideburg
Servings: 8 servings
Bahais Fejoida Completa Recipe brought to you by Recipe Ideas
Categories: Beans; Meat; Mexican; Pork; Sauce
The History of Recipes
Food historians have proved the existence of recipes back into the far past, at least as far back into history as early Egypt, and maybe even further. In practice though, sadly, these early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to historians is a series of clay 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 making people feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius created a number of documents describing recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and afters, something we still use today. Additionally, he recounts how the Roman chefs were skilled in the use of many different herbs, including a few you will know like basil, mint and parsley. In the 15th century, knights returning from the crusades brought us many foods and herbs from the holy lands, including spices such as parsley, basil and rosemary. These new culinary innovations led to a surge in cookery books, many of which are kept safe in private cookery archives. Over the next few centuries, the rich families of Wesstern Europe competed with each other to offer the most extravagent meals, and consequentially chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down recipes to allow everyone to enjoy them. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Bahais Fejoida Completa recipe.
