8 oz frozen green beans
1 can red kidney beans 15 oz
1 can butter beans 15 oz
1 tsp worcesterhire sauce
1/4 tsp pepper
1/2 tsp dry mustard
3 oz full fat soft cheese, cubes
Directions
Cook the green beans according to the packet instructions and drain
them. Heat the kidney and butter beans together, then drain them. Mix
all the hot beans together in a saucepan, add the Worcestershire
sauce, pepper, mustard and cheese. Heat gently, stirring occasionally
until the cheese melts and serve immediately.
From: Beans & Pulses Cookery by Sue and Bill Deeming
Servings: 4 servings
Confetti Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into distant history, at least as far back as the ancient Egyptians, and maybe further still. In practice though, generally, these early cook books were just very basic pictorial instructions for food preparation.
Moving on, there were two recipe books which date from the 14th Century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that is popular today, but rather descriptions of the types of food served to the upper classes. By the time we get to the twentieth century, cookery publications were in great demand, mostly due to better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Confetti Beans recipe.
