Ingredients
1 lb dried pinto beans (2 cups)
4 cup uncooked am rice - (medium or long, brown)
1 1/2 cup finely chopped celery
1 1/2 cup finely chopped onions
1 1/2 cup finely chopped green pepper
5 bay leaves
1 tsp white pepper
3/4 tsp cayenne pepper
1/2 tsp black pepper
1 tsp tabasco sauce, optional - (accordin, g to taste)
2 tsp thyme
1 1/2 tsp garlic powder
1 1/2 tsp oregano
1 1/2 tsp paprika
6 oz tomato paste
Directions
Cover beans with water and soak overnight. Drain and rinse before
cooking. Combine beans with 5 cups water and bring to a boil. Reduce
heat, cover and simmer 45 minutes to 1 hour, stirring occasionally.
Add another 4 cups water and add celery, onion, bell pepper, bay
leaves, and remaining ingredients. Cook until beans are tender and
begin breaking up. Cook rice. To serve, mound 3/4 cup rice on plate
and spoon generous serving of beans over the rice.
(Yield: For a Crowd)
Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 1 recipe
Cajun Red Beans & Rice (Arrowhead) Recipe brought to you by Recipe Ideas
Categories: Bean; Cajun; Rice; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` far back into antiquity, at least as far as the Egyptians, and potentially, even further back. However, sadly, these ancient recipes were just primitive pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into The time of the romans 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef describes how the ancient chefs used many herbs, including many that are still in use today for example thyme, fennel and parsley. In the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, including coriander, parsley, and basil. These new spices and herbs prompted a torrent in recipe books, many of which are now in private libraries. Over the next few centuries, the powerful families of Europe competed to offer the best banquets, and consequentially the best cooks and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes of the day. By the arrival of the twentieth century, cook books were in great demand, as a result of increased literacy, more leisure time and disposable income. |
We hope you enjoy this Cajun Red Beans & Rice (Arrowhead) recipe.
