1/2 cup dry black beans, 1 c cooked
2 tsp cold pressed olive oil
1/4 onion, finely chopped
1 cl garlic, finely chopped
1/4 lb fresh mushrooms, sliced
1/2 cup walnuts
1/3 lb large greek olives
1/4 tsp thyme
1/4 tsp pepper
1 pimento slices
Directions
Soak the black beans in 2 cups of water overnight, or combine them
with 2 cups of water in a saucepan, boil for 2 minutes, and let stand
1 hour. Cook in the soaking water over medium heat until very tender,
about 1 hour, then drain and pur e in a food processor or by putting
them through a potato ricer or coarse strainer.
In a skillet, heat the oil, and the onion, and cook until golden. Add
the garlic and cook 1 minute. Add the mushrooms, cover, and cook 5
minutes. Uncover and cook until all the liquid has been absorbed.
Place the walnuts in a blender or food processor and grind to the
consistency of corn meal.
Remove the olive pits and discard, then chop the olives finely.
Combine all the ingredients except the pimento slices in a blender or
food processor and blend until fairly smooth, but not creamy. Turn
into a serving dish and chill. Garnish with pimento slices and serve
with Garlic and Herb Bread Chips (See recipe) or squares of toast.
From The High Road To Health page 44 Formatted to MM by J.Duckett1
(Kat)
Servings: 1 servings
Black Bean & Greek Olive P T With Walnuts Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Fruit; Nut; Vegetable
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into antiquity, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, sadly, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to experts are some stone tablets in ancient Sumerian which recount the baking 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 `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of Roman times used a good variety of herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Later on, we find some interesting books published in the 14th Century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that is served today, but rather descriptions of the types of meals eaten by the nobility of the period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including parsley and basil. These new foods and tastes created an increase in publications on food, the majority of which are now in private collections. By the advent of the twentieth century, cook books are greatly in demand as a result of higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Black Bean & Greek Olive P T With Walnuts recipe.
