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
We can trace the history of meal recipes back into the distant past, in fact as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these old cook books were just very basic pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered, according to historians are a few clay tablets in the Sumerian language which recount 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. Later on, in Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, something we still use today. He also tells us how the ancient Romans made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and tastes created an outbreak in cookery books, most of which still exist in private cookery archives. By the advent of the twentieth century, recipe publications were greatly in demand due to better eduction, people having more spare time and having more money. The introduction of the TV brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Bean~ Barley & Sausage Soup recipe.
