Ingredients
IOWA REC NEWS, MAY 1992
1 lb kidney beans, dry
1 package smoked polish sausage,sliced
7 cup water
1 cup barley
2 garlic cloves, peeled
3 bay leaves
Directions
Put rinsed beans in large saucepan. Add water, cover and let stand
overnight.
Drain off water the next day. Put beans, barley and remaining
ingredients into crockpot. Stir. Cover and cook on high for 4
hours. Remove bay leaves. Salt to taste when serving.
Sylvia's comments: I nuked the beans to fast-soak them, and it worked
great. Even the kids liked this one! I used a fine-ground wurst
instead of Polish sausage and cut it into bite-sized pieces before
cooking. I also added some powdered beef stock to the water for
cooking. Then I packed the soup into empty jars to take to work. It
reheats great! Also worked well for a quick supper for the kids.
Definitely a keeper. I might add some chopped browned onions next
time, though.
Posted on Koinonia C.C.S. 06-14-92 by LEAPING LOTHARIOUS
MM by Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com,
http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes
Servings: 6 servings
Bean~ Barley & Sausage Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Crock Pot; Crockpot; Meat; Polish
The History of Recipes
Recipes as an idea can be found back into ancient history, certainly as far back as the early Egyptians, and possibly even further than that. However, these, ancient records were just very simple hieroglyphic instructions for food preparation.
In fact, the most ancient recipe found, according to experts is a series of stone tablets in ancient Sumerian describing the preparation 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 exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient Romans were skilled in the use of many spices and herbs, including some that we all recognise such as bay, fennel and dill. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including parsley and basil. The introduction of these new tastes was responsible for an increase in books on cooking, some of which are now in private cookery archives. For the next few years, the rich families of Europe strove to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and recording popular recipes of the day. By the advent of the twentieth century, cooking publications are starting to become popular mostly due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Bean~ Barley & Sausage Soup recipe.
