1 no ingredients
Directions
4 c beans -- cooked
1/2 c onion -- minced
4 oz green chili peppers --
: canned diced
2 TB vinegar -- cider preferred
1/2 ts salt
1 ds tobasco sauce
1 ts cumin powder
1 ts oregano -- crushed, dried
1 ts garlic powder
1 ts chili powder
2 c grated cheese
drain freshly cooked hot beans and toss into food processor with
remaining ingredients. Process until cheese is melted and mixture is
smooth. Taste, adding additional vinegar and or seasoning to taste.
Serve hot with chips or tortillas.
Serves well in a cock pot or bean pot heated in an oven at 350
degrees for 30 minutes. The heavy ceramic hold heat and keeps the dip
warm longer.
Can also be used as a sandwich filling or burrito filling.
Original recipe by Roberta Bishop Johnson, Champaign, Illinois.
Variations by Vaughan "Whole Foods for the Whole Family", La Leche
League International Cookbook ISBN 0-912500-09-3
Recipe By : also called "Somethings Wrong With This)
From: Date:
Servings: 1 servings
Bean Dip (Based On La Leche League Internatio Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Dip
The History of Recipes
It is possible to trace the history of `recipes` back into history, at least as far into history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just primitive pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his works, he recounts how the roman meals were split into appetizers, main course and afters, something we still use today. Aspicius informs us how the ancient Romans used a good variety of herbs, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Later, there are some recipe books which appeared in the fourteenth century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of food on the tables of the nobility of those days. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from the East, including spices like parsley and basil. The introduction of these new culinary ideas led to a torrent in manuscripts on cookery, most of which still exist in private cookery archives. By the time we get to the 1900s, recipe publications are in great demand, mostly as a result of increased literacy, people having increased free time and having more money to spend. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Bean Dip (Based On La Leche League Internatio recipe.
