1 lb small white beans
8 cup water
2 cup ham, diced
1 cup onion, diced
1 cup celery, chopped
2 tbsp parsley, chopped
1 tsp salt
1/4 tsp pepper
1 each bay leaf
Directions
Assemble ingredients in Slow Cooker. Cover and cook on low 8-10
hours or until beans are tender.
Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
Servings: 6 servings
Congressional Bean Soup (Crockpot) Recipe brought to you by Recipe Ideas
Categories: Bean; Slow Cooker; Soup
The History of Recipes
Written recipes as an idea can be observed back into history, certainly as far as early Egypt, and possibly even further than that. Interesting though that is, these, early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Much later, in Roman times a man called Apicius compiled a few documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and desserts, something we still use today. This early Roman chef recounts how the Roman cooks used many different herbs and spices, including some familiar names such as basil, fennel and dill. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from the holy lands, such as basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in books on cookery, many of which are kept safe in private libraries. When we get to the 20th century, cooking books were starting to become popular due to higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Congressional Bean Soup (Crockpot) recipe.
