BLACK BEAN SALSA
1 chile, poblano roasted, peeled, ste, mmed seeded an
2 cup beans, black, cooked rinsed
2 tbsp juice, pomegranate, fresh
1/4 cup bell peppers, red stemmed, seeded,, diced
1/4 cup bell peppers, yellow stemmed, seed, ed, diced
2 garlic cloves, roasted peeled, chopped
1 slice onion, white (3/4 inch) roasted a, nd chopped
1 tbsp chiles chipotle en adobo (canned)
1 tbsp cilantro, fresh, chopped
1/4 tsp cumin seed, toasted ground
1 salt
Directions
=========================== > Directions < ==========================
Combine all ingredients in nonreactive bowl; toss briefly in saute
pan over medium heat; salt to taste.
Scale-up: Can be scaled up in direct proportion.
=========================> Credits and Notes <=====================
Source: book: Adapted from Salsa by Reed Hearon 1993 Reprinted in
Food Arts Magazine, June 1993, page 82
[ shared by Dorothy Hair Davis 3/94]
Servings: 2 1/2 cups
Black Bean Salsa (Hearon) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Dip; Mexican; Salsa
The History of Recipes
We can follow the history of `recipes` far back into the far past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian describing 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 `blissful`. As we move into Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, main course and afters, something we still use today. He also informs us how the Roman cooks used many spices, including a few you will know like thyme, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices like basil and rosemary. These new culinary innovations was responsible for a torrent in manuscripts on cooking, most of which are kept safe in private libraries. During the next few centuries, the upper-class families of the West strove to serve the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications were greatly in demand mostly as a result of more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Black Bean Salsa (Hearon) recipe.
