Ingredients
Ingredients
16 oz (1) pkg dried black beans
1 medium Size green pepper, chopped
1/4 cup Onion, divided chopped
2 1/2 cup Qts water, divided
2 cl Garlic, minced
1/2 tsp Dried whole oregano
1/4 tsp Ground cumin
3 tbsp Vinegar
1 tsp Salt
3 cup Rice, cooked hot cooked without salt/fat
Directions
Sort and wash beans. Combine beans, green pepper, and 2 tb onion in a
large Dutch Oven. Cover with 6 cups of water, and soak overnight. Add
remaining 4 cups water to Dutch oven; cover and bring to a boil.
Reduce heat, and simmer 2 1/2 hrs or until beans are tender. Combine
remaining 2 tb onion, garlic, oregano, and cumin in a small bowl;
mash mixture, using a fork. Stir in vinegar. Add vinegar mixture and
salt to beans. Simmer, uncovered, an additional 20 minutes. Serve
over hot cooked rice.
From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1 cup beans over 1/2 cup rice
Exchanges: 2 Starch, 1 Vegetable; Chol: 0 mg; Calories: 179 Carbo: 36
gm; Protein: 8 gm; Fat: Tr.; Fiber: Tr.; Sodium: 424 mg
Reformated 4 you and yours via Nancy O'Brion and her Meal-Master.
(from Jungle.Boy via GEnie)
Servings: 6 folks
Black Beans And Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Beans; Rice; Main Dish; Vegetarian
The History of Recipes
Experts have proved the existence of recipes far back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these ancient recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to food historians are a few tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes prepared by the Romans. In his publication, he recounts how the meals were divided into starters, entrees and dessert, a very modern way of dining. Aspicius tells us how the Roman cooks were skilled in the use of many spices and herbs, including a few you will know like bay, rue and parsley. As our culinary historical trip moves on a few more years there were a couple of interesting books published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that we all know today, but instead descriptions of the types of food enjoyed by the upper classes. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices led to an explosion in recipe manuscripts, the majority of which still exist in academic collections. Over the succeeding few hundred years, the wealthy families of Wesstern Europe tried to serve the best banquets, and as a result chefs and their recipes were greatly in demand. Even so, it was during the 19th century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to help cooks of their time. When we get to the twentieth century, recipe publications are increasing in popularity due to increased literacy, leisure time and having more money. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Black Beans And Rice recipe.
