1 no ingredients
Directions
1 lb dried small white beans
8 c water
1 ea meaty ham bone
1 c celery -- finely chopped
1 ea onion -- finely chopped
2 TB parsley -- finely chopped
1 ts salt
1/4 ts pepper
1 ea bay leaf
In large pan, heat beans in water. Boil gently for 2 minutes; turn
off heat and let stand 1 hour.* Pour into slow-cooking pot. Add
remaining ingredients. Cover and cook on lowfor 12 to 14 hours or
until beans are very soft. Remove bay leaf and ham bone. Cut meat off
bone; return meat to beans. Serve hot.
Recipe By :
Servings: 6 servings
Congressional Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into distant history, certainly as far into history as ancient Egypt, and maybe further still. However, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the romans 25BC a man called Apicius compiled some documents describing recipes cooked by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient Romans used many aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Closer to modern times, we have a couple of interesting recipe books which date from the 14th Century - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these have no connection with the indian curry that appears on menues today, but instead accounts of the types of food on the menues of the rich and powerful. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the East, including coriander, basil and rosemary. These new foods and spices prompted an outbreak in books on cooking, some of which are kept safe in private cookery archives. Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Congressional Bean Soup recipe.
