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
It is possible to follow the history of meal recipes back into distant history, at least as far back as ancient Egypt, and maybe further still. Having said that, mostly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to academics are some stone 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 making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. For the decades that followed, the wealthy families of Wesstern Europe competed to serve up the most exotic meals, and as a consequence, the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing recipes of the day. The arrival of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Bahais Fejoida Completa recipe.
