Broccoli & Navy Bean Stew Recipe

Ingredients

1 buckwheat spaghetti, cooked
1/2 tsp red wine vinegar
1 brocolli
1 onions
1 navy beans (canned)
1/2 tsp rosemary
1 raw diced tomato


Directions

Cook some buckwheat spaghetti, and save the water. Heat some water
with about 1/2 t. of red wine vinegar, and saute some broccoli and
onions (cut up, of course). When near-tender, add some cooked navy
beans (I happened to have a can of Eden brand) and the drained
spaghetti. If there isn't enough liquid, use a little of the
spaghetti water. Also include a little rosemary (1/2 t. approx.)
Cook a little longer. Serve with some raw diced tomato on top.

Source: from a few recipes put together.

Posted by Lois Patterson to the Fatfree Digest
[Volume 15 Issue 23] Feb. 23, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á


Servings: 1 servings

 

 

Broccoli & Navy Bean Stew Recipe brought to you by Recipe Ideas


Categories: Bean; Soup; Stew; Vegetable


The History of Recipes

Recipes as a concept can be observed far back into the far past, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just basic hieroglyphic recipes for preparing food.

Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef describes how the ancient Romans made use of a wide range of aromatic flavours, including some familiar names for example bay, fennel and asafoetida.

In the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, such as parsley, basil and rosemary. These new spices and herbs prompted an increase in cookery books, some of which are now in academic collections.

When we get to the 1900s, cookbooks were increasing in popularity as a result of higher levels of literacy, people having more free time and having more money to spend.

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We hope you enjoy this Broccoli & Navy Bean Stew recipe.

 


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