1 for nachos:
1 corn oil
2 flour tortillas (8)
2 chorizo or spicy sausage
1 cup black bean pesto
1 cup monterey jack cheese, shred
2 tbsp chopped cilantro (coriander)
1 for black bean pesto:
8 oz dried black beans
1 qt water
1 bay leaf
1 ham hock
2 jalapenos, seeded
2 cl garlic
1 stems from 2 bunchs of
1 cilantro (fresh coriander)
1 salt/fresh ground pepper
Directions
For Black Bean Pesto:
Rinse and drain beans thoroughly. Place them in a large saucepan or
soup kettle and add all remaining ingredients. Bring to a boil,
reduce heat, simmer, uncovered, for 1 1/2 hours.
Remove and discard ham hock and bay leaf. Using slotted spoon,
transfer bean mixture, in batches, to the bowl of a food processor.
Process, adding cooking liquid as necessary to form a smooth, thick
paste. You will use a total of about 1 cup liquid.
Transfer the pesto to a bowl and stir in the salt and pepper if
needed. Refrigerate, covered, until ready to use. Will keep in fridge
for 2-3 days. Yield: 3 cups.
Nachos:
Preheat oven to 375F. Fill a heavy skillet with 1/2" corn oil. Heat it
until oil just starts to move. Then fry the tortillas, one at a time,
until light golden brown, about 15 seconds on each side. Drain on
paper towels.
Slice chorizo into 1/4" thick rounds and saute them in a small skillet
until crisp, about 5 minutes. Remove sausage from skillet and drain on
paper towel.
Place tortillas on baking sheet, and spread pesto evenly over them.
Arrange sausage over pesto and sprinkle with cheese. Top with chopped
cilantro.
Bake until brown, 20 minutes. Remove from oven and cut each tortilla
into eight pieces. Serve immediately.
Makes 4 servings or 16 appetizers
Servings: 4 servings
Black Bean Nachos Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Mexican; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked back into distant history, certainly as far into history as pharonic Egypt, and possibly even further. Having said that, mostly, these old cook books were just primitive pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During the time of the Romans a man called Apicius compiled a number of scripts describing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the early Romans made use of a wide range of spices and herbs, including some familiar names like bay, mint and dill. Moving our culinary historical trip onwards, there are a couple of interesting books which were published in the 1300s - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that is popular today, but rather recipes for the types of food cooked for the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an eruption in recipe manuscripts, many of which still exist in private collections. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most extravagent meals, and consequentially chefs and their recipes increased in prestige. Even so, it was during the 19th century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, recipe publications are in great demand, mostly as a result of better eduction, increased leisure time and a general increase in wealth. The arrival of TV brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Black Bean Nachos recipe.
