Ingredients
1 cup white beans, dry (great northern or, navy)
4 large tomatoes, ripe
1/2 cup pesto
1/4 tsp salt
1 pepper to taste
1/2 medium red onion, minced, plus 1 tbs for ga
1/2 celery rib, minced
Directions
1. Rinse the beans in a strainer under cold running water, and
remove and discard any damaged beans or stones. Put the beans in a
bowl and cover with water to soak overnight. Alternatively, cook the
beans for 2 minutes in wter to cover, then remove from heat and let
soak, ocvered for 1 hour. Drain, then add enough fresh water to cover
plus 2 inches. Cook, partially covered, until tender, about 1 hour.
Drain again.
2. Meanwhile, slice off the top of each tomato and scoop out the
pulp with a spoon. Discard. Invert the tomatoes on a plate and allow
to drain.
3. Toss the hot cooked beans in a medium-sized bowl with thepesto,
salt, pepper, onion, and clery. Taste to adjust the seasoning. Chill
for at least one hour, or until cold.
Source: Vegetarian Pleasures, by Jeanne Lemlin/MM by DEEANNE
Servings: 4 servings
Chilled Tomatoes Stuffed With White Beans And Recipe brought to you by Recipe Ideas
Categories: Bean; Tomato; Vegetable
The History of Recipes
Historians have found proof that recipes existed back into the distant past, in truth as far into history as early Egypt, and maybe even further. In practice though, these, early records were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, 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 people feel `wonderful`. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts which described recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something we still use today. He also recounts how the ancient cooks were skilled in the use of a good variety of herbs and spices, including some that we all recognise such as basil, mint and dill. In the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new tastes created a surge in publications on food, most of which still exist in private libraries. During the succeeding few hundred years, the powerful families of Wesstern Europe tried to serve up the most extravagent meals, and because of this chefs and their recipe collections were highly sought after. However, it wasn`t until the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Chilled Tomatoes Stuffed With White Beans And recipe.
