2 to 3 cups of regular dried
1 black beans
1 large red pepper, diced
1 large green pepper, diced
2 to 3 finely chopped carrots
2 to 3 cloves of garlic
1/2 cup finely chopped fresh
1 cilantro or fresh parsley
1/2 cup rice wine vinegar
3 tbsp water
1 tbsp ground cumin (more if
1 desired)
1 dash of hot red pepper
1 flakes
1 dash of salt (if desired)
Directions
Pick through beans and soak overnight with plenty of water tocover.
In the morning, drain the beans and add fresh water to cover.
Place beans over heat. Add one clove of garlic and bring to a
moderate boil. Cook beans for approximately 30-45 minutes until
beans are tender but NOT SOFT and mushy. The beans should be firm
enough to hold their shape. Keep a close eye on their progress.
When beans are cooked to the tender stage, remove garlic and drain.
Place warm beans in a large serving bowl.
While beans are cooking, chop and dice the red and green peppers and
carrots. Add them to the beans. In a 2-cup measuring cup (or
something similiar),combine the rice wine vinegar, water, cumin and
other ingredients. Mince the remaining garlic and add it to the rice
vinegar dressing. Stir well to combine ingredients.
Toss the bean and vegetable mixture withtherice wine vinegar dressing.
Cover and refrigerate for a few hours before serving. I think
tossintg warm beans with dressing enhances the flavors more than if
using cold beans.
The rice wine vinegar is fairly sweet and very mild. It makes an
exceptionally delicious replacement for olive oil in just about any
salad dressing recipe. The lemon-y cilantro adds a wonderful flavor;
especially when combined with the cumin. Try to use fresh cilantro.
Dired cilantro just does not have the same impact. You can substitute
fresh parsley if desired.
Serve the bean salad over rice and spoon a little dressing over it.
The red and green peppers add beautiful color and contrast nicely
with the black beans and cilantrol. Together it makes for an
attractive presentation on the plate.
Enjoy. I really get a lot of very useful information from this list.
I especially lovetrying the recipes.
From: Paula Hollis
Issue 16] Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Brazillian Black Bean & Red Pepper Salad
Categories: Bean; Salad; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed back into distant history, in truth as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are some tablets in the Sumerian language which recount 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 drank it feel wonderful. Continuing our culinary historical journey, we have a couple of interesting cookery books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that we all know today, but rather accounts of the types of meals prepared for the rich and powerful of the time. Over the succeeding few hundred years, the wealthy families of Europe tried to serve the most extravagent meals, and consequentially the best cooks and their recipe collections were much in demand. However, it wasn`t until the 1800s that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and writing down recipes of the day. When we get to the twentieth century, recipe books were increasing in popularity as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Brazillian Black Bean & Red Pepper Salad _t recipe.
