1 lb beans - black, turtle, pink, or pin, to
1 an earthenware bean pot (i used my, crock pot)
10 cup hot water
1/4 cup white onion, roughly sliced
2 tbsp lard
1 tbsp salt, or to taste
2 large sprigs epazote (only if black beans, are used) (an
Directions
*Pinto or pink beans will need 12 to 14 cups water
Rinse the beans and run them through your hands to make sure that
there are no small stones or bits of earth among them.
Put the beans into the pot and cover them with the hot water. Add the
onion and lard and bring to a boil.
As soon as the beans come to a boil, lower the flame and let them
barely simmer, covered, for about 3 hours for black beans and 2-1/2
hours for the other varieties, or until they are tender, but not
soft. Do not stir during this time.
Add the salt and epazote, if you are using it, and simmer for another
30 minutes. Set aside, preferably until the next day. There should
be plenty of soupy liquid.
From: The Cuisines of Mexico Shared By: Pat Stockett
Servings: 6 servings
Beans Cooked In A Pot (Frijoles De Olla) Recipe brought to you by Recipe Ideas
Categories: Bean; Mexican; Vegetable
The History of Recipes
Historians have traced the existence of recipes way back into the far past, at least as far back as ancient Egypt, and maybe even further. Having said that, generally, these early cook books were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a series of 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 anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius created some scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius also describes how the chefs of Roman times used a wide range of spices and herbs, including some familiar names such as thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we have two recipe books which date from the 1300s : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are not about the spicy food that appears on menues today, but rather descriptions of the types of meals cooked for the nobility of that time. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices caused an increase in manuscripts on cookery, some of which still exist in academic collections. Over the next few centuries, the upper-class families of Europe competed to serve up the most exotic meals, and because of this chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking books are highly popular mostly due to higher levels of literacy, leisure time and having more money to spend. The introduction of television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Beans Cooked In A Pot (Frijoles De Olla) recipe.
