1 stalk celery, chopped fine
2 carrots, chopped fine
2 onions, chopped fine
3 cloves of garlic, minced
1 small bell pepper, chopped
1 fine
1/2 tsp grated orange zest
14 1/2 oz no-salt-added stewed
1 tomatoes
1 lb lean stew beef, cut into
1 1/2 cubes
4 cup cooked or drained and rinsed
1 canned black beans
Directions
1. Spray a medium-large pot with cooking spray and saute celery,
carrots,
onions, garlic, and bell pepper. Cover and simmer gently for 5
minutes, stirring every now and then to make sure vegetables are
not
sticking. 2. Add orange zest and tomatoes, along with meat. Cover
and simmer for
30 minutes, stirring occasionally. Add black beans and simmer,
uncovered, for 15-30 minutes more, until stew is nice and thick.
Season to taste with pepper. Nutritional Analysis (per serving):
Calories 172, fat 1.619g, sodium
242mg, cholesterol 15.6mg ~--
Servings: 8 servings
Brazilian Black Bean & Beef Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Casserole; Main Dish; Meat
The History of Recipes
Food historians have found proof that recipes existed far back into distant history, at least as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, generally, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to food historians are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in Roman times 25BC a roman called Apicius wrote a few documents describing recipes enjoyed by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main course and dessert, something we still use today. Aspicius describes how the Roman chefs made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and dill. During the succeeding few hundred years, the powerful and wealthy competed with each other to serve the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cook books were in high demand, mostly due to better eduction, more free time and having more money to spend. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Brazilian Black Bean & Beef Casserole recipe.
