Mexican Black Beans Recipe

Ingredients

1/2 lb black beans
1 water to cover
1/4 cup, chopped fine onion
1 tsp cooking oil
1 tsp cooking oil
1/2 chopped fine onion
1/4 cup, chopped bell pepper
3 cloves, diced garlic
1 salt to taste


Directions

Wash the beans. Put A-D in a large pot and cook until tender. Then
saute E-H in a small pan, and add to the beans. Salt to taste and
cook about an hour more.

This is a highly modified recipe out of a Mexican cookbook. The author
suggested a crock pot for about 10 hours. It didn't get the beans
tender so I put it in a large pot and simmered the beans about an
hour. The author also said not to soak the beans over night, because
that would give the beans a strong flavor. I was doubtful, but that
advice seems to be right.

I also made some nachos with it. I used about half a cup of cooked
beans after the first step (A-D). I mashed them with a spoon, and
fried in margarine in a small skillet with a few diced onions. I
sauteed some ground turkey with taco seasoning, and then layered bean
paste, turkey, and cheddar cheese on chips. Very good. I am thinking
of making up a batch of beans just to make black bean paste.

Food & Wine RT [*] Category 2, Topic 19 Message 22 Sat May 01, 1993
H.BENNETT2 [Harvey] at 22:47 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005


Servings: 6 servings

 

 

Mexican Black Beans Recipe brought to you by Recipe Ideas


Categories: Bean; Mexican; Vegetable


The History of Recipes

Written cooking instructions as an idea can be traced way back into the distant past, in truth as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these ancient recipes were just very basic hieroglyphic instructions for meal preparation.

In fact, the oldest recipe discovered so far, according to academics are some tablets in ancient 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 people feel exhilarated and blissful.

Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, entrees and desserts, something that is very familiar to us today. He also tells us how the ancient chefs used many different herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and parsley.

Later, we have a couple of cookery books which date from the fourteenth century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that appears on menues today, but rather recipes for the types of meals cooked for the nobility of the time.

Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an outbreak in recipe books, some of which still exist in private collections.

For the decades that followed, the upper-class families of Wesstern Europe competed to lay on the most exotic meals, and because of this the best cooks and their recipes were much in demand. Notwithstanding that, it was during the 1800s that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy.

By the time we get to the 20th century, cooking books are highly popular mostly due to higher levels of literacy, more leisure time and having more disposable income.

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