1/4 cup dry sherry
1 tbsp olive oil
2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup seeded and chopped red bell pepper
4 cup cooked black beans
2 cup vegetable stock or water
2 tbsp minced fresh garlic
1 cup chopped italian plum tomatoes
2 tsp ground cumin
4 tsp chili powder
1/2 tsp dried oregano
1/4 cup chopped fresh cilantro
2 tbsp honey
2 tbsp low sodium tomato paste
Directions
In large heavy pot, over medium heat, combine sherry and oil and heat
to simmering. Add onions and saute 8 to 10 minutes. add celery,
carrots and bell pepper and saute 5 minutes more, stirring
frequently. Add remaining ingredients and bring to a boil. Lower
heat and simmer, covered, for 45 minutes to 1 hour. Mixture should be
thick, with all water absorbed. Serves 6-8. Serving suggestion: This
chili is tasty with a garnish of crushed low salt tortilla chips,
grated Monterey Jack cheese, plain non-fat yogurt, or minced fresh
cilantro.
Servings: 6 servings
Black Bean Chili With Cilantro Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Vegetable
The History of Recipes
Recipes as a concept can be found far back into the far past, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics is a series of stone 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 having made anyone who tried it feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius created some documents describing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times used a wide range of aromatic flavours, including many that are still in use today like bay, mint and parsley. Continuing our culinary historical journey, we find a couple of interesting books dating from the fourteenth century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that appears on menues today, but rather accounts of the types of food eaten by the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices like basil and rosemary. These new foods and spices led to an eruption in cookery books, some of which still exist in private cookery archives. When we get to the twentieth century, cookbooks are in high demand, mostly due to higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Black Bean Chili With Cilantro recipe.
