Bean Stew (Santa Maria) Recipe

Ingredients

1/2 cup olive oil
2 onions, chopped
4 garlic cloves
2 lb runner beans, trimmed & - sliced
1 lb tomatoes, chopped
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
1 tsp basil
2 cup stock


Directions

Heat oil in a pot & fry the onion for 2 minutes. add garlic & fry
together. Add the rest of the ingredients & the seasonings. Mix
together well. Fry for 5 minutes. Add stock. Simer till the beans
are tender. Serve hot or cold.

Jack Santa Maria, "Greek Vegetarian Cookery"


Servings: 4 servings

 

 

Bean Stew (Santa Maria) Recipe brought to you by Recipe Ideas


Categories: Bean; Soup; Stew


The History of Recipes

We are able to read the history of written recipes far back into ancient history, in truth as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, early cook books were just very simple hieroglyphic or cunieform recipes for preparing food.

As we move into The time of the romans around 25BC a roman called Apicius compiled some scripts which described recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times were skilled in the use of many herbs, including some that we all recognise like thyme, fennel and parsley.

Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices prompted a surge in recipe books, some of which are now in private libraries.

By the advent of the 20th century, cookery books were starting to become popular as a result of higher levels of literacy, people having increased leisure time and being a little richer.

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We hope you enjoy this Bean Stew (Santa Maria) recipe.

 


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