1 lb black beans -- dried
6 cup chicken stock
4 tbsp oilive oil
1 cup yellow onion -- minced
1 plum tomatoes -- chopped
1/2 cup green bell pepper -- minced
1/4 cup cilantro -- chopped
1 tbsp balsamic vinegar
1 tbsp sugar
2 tsp soy sauce
1 1/2 tsp oregano
1/8 tsp lemon pepper seasoning
1 clove garlic -- minced
1/4 lb ham -- in 1/2 pieces
1 salt to taste
1 sour cream and cilantro
1 sprigs, for
1 garnish
Directions
1. Soak the beans overnight in cold water. Drain. 2. Place the beans
in a large, heavy pot,cover with water and simmer for four hours,
adding some stock to cover the beans as the liquid is reduced. 3.
Meanwhile, heat the oil in a skillet over medium high heat. Saute the
onion until golden, then add the remaining ingredients except the
ham, salt and garnishes. Simmer for three minutes, stirring. 4. Stir
the ham and the contents of the skillet into the beans. Simmer,
covered, for two hours, stirring and adding more stock to cover the
beans as necessary. 5. Season with salt and serve with sour cream and
sprigs of cilantro.
Recipe By : Rueben Blades recipe/tpogue@idsonline.com
From: Mastercook Mac
Servings: 8 servings
Blades's Black Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` far back into the far past, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main course and afters, something we still use today. Aspicius also recounts how the Roman chefs were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like parsley, basil and rosemary. These new foods and spices prompted an eruption in cookery books, most of which still exist in academic collections. Like it or not, the introduction of TV brought us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Blades's Black Beans recipe.
