2 tbsp canola oil
1/4 cup onion, finely chopped
1 pepper, jalapeno, seeded and very finely ch
1 garlic clove, finely chopped
1/4 cup maple syrup
2 tbsp tomato paste
1 tbsp mustard, creole or whole grain
1 tsp chili powder
1/2 tsp worcestershire sauce, vegetarian
2/3 cup vinegar, cider
2 tbsp vegetable stock
2 can navy beans (15 oz ea), drained and rinsed
1 small cucumber, finely diced
2 scallions, trimmed and chopped
1 salt and pepper to taste
Directions
In a heavy saucepan heat 1 tablespoon oil over medium heat. Add
onions, jalapenos and garlic and saute for about 2 minutes, or until
softened by not browned.
Stir in maple syrup, tomato paste, mustard, chili powder,
Worcestershire sauce and 1/3 c vinegar.
Simmer, stirring often, for about 15 minutes, or until thickened. Let
cool. Stir in the remaining 1/3 cup vinegar, 1 T oil, and vegetable
stock.
In a large bowl, combine beans, cucumbers and scallions. Pour the
vinegar mixture over and toss until all ingredients are coated.
Season with salt and pepper. Serves 4 as a main dish; 6 as a side
dish.
Per serving: 259 cal; 12 g protein; 5 g fat; 44 g carb; 229 mg sod;
0 mg chol
Adapted from a recipe in Eating Well, July-Aug 1993/MM by DEEANNE
Servings: 4 servings
Barbecued Bean Salad Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Bean; Beef; Salad
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the distant past, in truth as far back into history as the early Egyptians, and potentially, even further back. Having said that, these, old records were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which recount 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 blissful and exhilarated. As we move into Roman times around 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius also informs us how the cooks of Roman times used many aromatic flavors, including many that are still in use today for example thyme, mint and dill. Later, in the 15th century, the Crusaders brought back many new spices and herbs from the East, including spices like coriander, basil and rosemary. These new culinary innovations prompted an increase in recipe publications, the majority of which are now in private cookery archives. During the following few centuries, the powerful families of the West tried to serve the most exotic banquets, and as a result the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording the recipes of their peers. By the advent of the 1900s, recipe books are increasing in popularity mostly due to increased literacy, people having increased spare time and being a little richer. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Barbecued Bean Salad recipe.
