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
We are able to follow the history of meal recipes way back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these old cook books were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main course and dessert, a very modern way of dining. Aspicius describes how the early Romans were skilled in the use of many spices and herbs, including many that are still in use today for example thyme, fennel and dill. As we move on, we have a couple of books which date from the 1300s - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that we all know today, but instead recipes for the types of meals eaten by the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as coriander, basil and rosemary. These new spices and herbs led to a torrent in recipe publications, most of which are now in private collections. The arrival of television brought us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Barbecued Bean Salad recipe.
