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
Academics have traced the existance of recipes far back into the far past, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to experts is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. During Roman times around 25BC a roman called Apicius created some documents describing recipes enjoyed by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also describes how the Romans made use of a good variety of herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. As our culinary historical trip moves on a few more years we find two interesting books published in the fourteenth century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of meals served to the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many foods and spices from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and tastes caused a surge in cookery books, some of which are kept safe in private collections. By the arrival of the 20th century, cookbooks are in high demand, as a result of better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Brazilian Black Bean & Beef Casserole recipe.
