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
Written cooking instructions as an idea can be observed far back into the far past, in truth as far back as pharonic Egypt, and possibly even further. In practice though, these, old recipes were just primitive pictorial instructions for food preparation.
Progressing into Roman times 25BC a roman called Apicius created a number of documents which described recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. This early Roman chef describes how the early Romans used many aromatic flavours, including many that are still in use today like bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new culinary ideas caused an increase in publications on food, many of which are now in private libraries. When we get to the twentieth century, cookbooks were starting to become popular mostly as a result of better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Black Bean & Greek Olive P T With Walnuts recipe.
