3 tsp canola oil
2 can pinto beans, rinsed & - drained
3 medium onions, 2 chopped, 1 sliced
2 large green bell peppers, diced
4 each garlic cloves, minced
3 tbsp prepared mustard
2 tbsp chili powder
1 1/2 tsp salt
8 oz tomato sauce
1/4 cup chili sauce
1/2 cup cider vinegar
1/4 cup brown sugar
1/2 tsp hot sauce
2 cup vegetable broth
Directions
Preheat oven to 350F.
Heat 2 ts of oil in skillet. Saute chopped onion, garlic and green
peppers until onions are lightly browned, about 10 mins.
Add all the other ingredients except sliced onions.
Pour mixture into lightly oiled roasting pan using the remaining 1 ts
of oil.
Arrange sliced onions on top. Bake for 1 hour uncovered. The beans
should look nice and brown.
Susan Powter, "Food" Typed by Lisa Greenwood
Servings: 6 servings
Barbecue Baked Beans Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Bean; Beef; Vegetable
The History of Recipes
Academics have traced the existence of recipes way back into distant history, certainly as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these old recipes were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During the time of the Roman Empire a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, a style of dining still practiced today. Aspicius also informs us how the ancient cooks used a wide range of aromatic flavors, including a few that are still present in modern kitchens like basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, such as basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in recipe publications, many of which are now in private collections. Over the following few hundred years, the rich families of Europe strove to serve the most exotic meals, and consequentially cooks and their collection of recipes became highly prized. Even so, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications are greatly in demand mostly as a result of better eduction, more free time and disposable income. |
We hope you enjoy this Barbecue Baked Beans recipe.
