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
It is possible to track the history of `recipes` far back into the distant past, certainly as far back into history as early Egypt, and potentially, even further back. Interesting though that is, generally, these old cook books were just basic hieroglyphic instructions for preparing meals.
In fact, the oldest recipe found, according to academics is a collection of stone tablets in Sumerian which describe the preparation 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 tried it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes enjoyed by the Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient chefs made use of many different herbs, including some familiar names such as thyme, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices like basil and coriander. The introduction of these new culinary ideas caused an explosion in recipe publications, some of which are now in private cookery archives. For the decades that followed, the upper classes competed to serve up the most exotic meals, and as a result the best chefs and their recipe collections were at a premium. However, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. The arrival of television gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Brazilian Black Bean & Beef Casserole recipe.
