3 cup cooked soybeans
1 medium onion
2 tbsp molasses
1/2 cup catsup
1/2 tsp dry mustard
1 tsp worcestershire sauce
1/2 cup liquid from cooked soybeans
1 salt and pepper to taste
Directions
One day ahead, cover dry soybeans with water and soak overnight,
drain and rinse. Cook soaked soybeans two to three hours covered in
water, over medium heat. Make sure you save a 1/2 cup of the cooking
liquid. Combine all ingredients and bake uncovered at 325 degrees for
one hour, stirring occasionally, if desired. Serves 8 to 10.
Soybean quick soak method: Place soybeans in a large pot. Add 6 to 8
cups water for each pound of dry beans. Heat water to boiling and
cook for 20 minutes. Turn off heat, cover pot, and let stand for two
hours. Drain beans and rinse thoroughly.
Nutritional Analysis: Serving size 1/2 cup Calories 166 Total fat: 7g
Cholesterol 15g Sodium 415mg Carbohydrates 15g Protein 12g
Reprinted with permission from the Indiana Soybean Development
Council. Meal-Master format by Karen Mintzias
Servings: 8 servings
Boston Baked Soybeans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes back into the far past, certainly as far as pharonic Egypt, and possibly even further. However, mostly, these ancient recipes were just very basic pictorial recipes for preparing food.
In fact, the oldest recipe in existence, according to food historians is a series of stone tablets in the Sumerian language describing the making 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 drank it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he tells us how the early Romans made use of a wide range of aromatic flavors, including a few you will know like thyme, fennel and dill. Later, we have a couple of cookery books which were published in the 1300s : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are nothing to do with the curry that we all know today, but instead accounts of the types of food eaten by the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, such as parsley, basil and rosemary. These new herbs and spices prompted an outbreak in publications on food, most of which are kept safe in private cookery archives. For the decades that followed, the rich families of the West competed to lay on the most extravagent meals, and as a consequence, cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that formal cookery and recipe books reached a high level of popularity. 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, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking publications were highly popular mostly as a result of more people being able to read, more free time and having more money to spend. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Boston Baked Soybeans recipe.
