Ingredients
1 lb great northern beans, soaked
2 tsp salt
1 medium onion, chopped
1/8 tsp ground pepper
2 lb beef short ribs
6 cup water
3/4 cup barbecue sauce
Directions
Place alI ingredients in CROCK-POT except barbecue sauce Cover and
cook on Low 10 to 16 hours. Before serving, remove short ribs and cut
meat from bones. Return meat to CROCK-POT. Stir in barbecue sauce
before serving From Rival Crock-Pot cookbook, date unknown
Servings: 6 servings
Barbecued Bean Soup Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Bean; Beef; Soup
The History of Recipes
We are able to read the history of `recipes` far back into history, certainly as far as the Egyptians, and maybe even further. Having said that, in the main part, these early cook books were just basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius also informs us how the cooks of his times made use of a wide range of spices and herbs, including some that we all recognise for example thyme, rue and asafoetida. As we move on, we find a couple of cookery books from the 1300s : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that appears on menues today, but rather descriptions of the types of meals enjoyed by the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices such as parsley, basil and rosemary. These new foods and spices led to an increase in cookery books, some of which still exist in academic collections. During the next few centuries, the powerful and rich houses competed to lay on the best banquets, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes common in their social group. By the advent of the 20th century, cook books were highly popular due to increased literacy, leisure time and disposable income. The revolution that is television gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Barbecued Bean Soup recipe.
