Black Bean Soup (Aztec Or Yucateca Style) Recipe

Ingredients

1 lb black beans
10 cup ; water
4 tsp salt, divided
1 bell pepper, green, cored & halved
2/3 cup oil
1 large onion, yellow, peeled & sliced
4 garlic clove, minced
1 chile serrano, seeded & halved
1/2 tsp pepper, black
1 1/2 tbsp mexican chocolate, crumbled
1 bay leaf
1/8 tsp cumin, ground
1 tsp sugar
2 1/2 tbsp wine vinegar, red
2 1/2 tbsp olive oil


Directions

Rinse beans and soak overnight, along with 1 tsp salt and bell
pepper. In a 6-quart stewpan, bring beans, soaking water, & pepper to
a boil. Simmer till tender (really tender). Heat peanut oil in deep
frying pan. Saute onion, garlic and green hot pepper till soft.
Remove 2 1/2 cups bean broth from pot and add to frypan. Simmer 10
minutes. Strain onions, garlic & hot peppers from broth and discard
them. Remove bell pepper & discard. Add seasoned broth to soup pot.
Add all other ingre- dients except vinegar and olive oil to soup pot
and simmer 1 1/2 hours till thick. If too thick, add water. Add
vinegar and olive oil before serving.


Servings: 1 batch

 

 

Black Bean Soup (Aztec Or Yucateca Style) Recipe brought to you by Recipe Ideas


Categories: Bean; Soup; Vegetable


The History of Recipes

Transcribed cooking instructions as an idea can be tracked far back into antiquity, at least as far back into history as pharonic Egypt, and maybe even further. However, mostly, these early recipes were just primitive pictorial instructions for preparing food.

Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in ancient Sumerian 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 making those who drank it feel `wonderful`.

During the time of the Roman Empire a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into appetizers, main course and dessert, a very modern way of dining. He also describes how the Roman chefs were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens like basil, mint and dill.

Over the following few hundred years, the powerful and wealthy competed to serve the most extravagent banquests, and because of this the best cooks and their recipes could command a high salary. Even so, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes that were common in the better off homes of the day.

By the arrival of the 20th century, cookbooks are highly popular as a result of higher levels of literacy, more leisure time and a general increase in wealth.

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We hope you enjoy this Black Bean Soup (Aztec Or Yucateca Style) recipe.

 


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