Ingredients
1 cup dried black beans
1 cup dried black-eyed peas
1 small ham hock
3 cup chicken stock or water or low-sodiu, m chicken broth
1 salt, as desired
Directions
These are good either by themselves or as an addition to chili base.
(See RECIPE). THE NIGHT BEFORE, cover beans and peas with water and
let stand to soften. Preheat oven to 275F. Combine beans, ham hock,
stock or water and desired salt in a heavy 2-quart ovenproof pot,
over medium heat. Cover, bring to a boil and place in the oven. Check
the beans every 30 minutes and add 1/2 cup more stock each time if
all the liquid has been absorbed. Cook for 1 1/2 hours or until beans
are soft.
Servings: 4 servings
Chili Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Vegetable
The History of Recipes
We are able to follow the history of written recipes way back into distant history, in fact as far back into history as ancient Egypt, and possibly even further than that. However, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which show 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 The time of the roman empire around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, a very modern way of dining. Aspicius also recounts how the ancient cooks were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens like bay, mint and dill. As we move on, there were a couple of books which appeared in the 14th Century : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they have no connection with the spicy food that we all know today, but instead descriptions of the types of meals cooked for the rich and wealthy people of the time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in manuscripts on cookery, the majority of which are kept safe in academic collections. The arrival of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chili Beans recipe.
