1 cornbread
8 oz stewed tomatoes
1 tsp dried minced onion
1 tobasco sauce
15 oz great north. beans, canned
1 tsp chicken bouillon
1/8 tsp garlic powder
1/2 cup cheddar, shredded
Directions
Combine undrained beans, undrained tomatoes, and all ingredients
except cheese in medium saucepan. Bring to a boil, reduce heat, and
simmer 10 mins.
To serve, split a piece of cornbread in half. Spoon beans over
cornbread and sprinkle with cheese.
Servings: 1 servings
Cajun Beans Over Cornbread Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Cajun; Vegetable
The History of Recipes
Written recipes as an idea can be found far back into distant history, in fact as far back as early Egypt, and possibly even further than that. Having said that, mostly, these early cookbooks were just very simple pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show 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 blissful. During the time of the Romans a roman called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius describes how the ancient Romans used many herbs and spices, including a few you will know such as thyme, mint and dill. Moving our culinary historical trip onwards, we find some interesting books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that is popular today, but instead accounts of the types of food served to the rich and wealthy people of that period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the East, such as coriander, basil and rosemary. The introduction of these new foods and spices caused an explosion in cookery books, many of which are now in private cookery archives. The arrival of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Cajun Beans Over Cornbread recipe.
