Ingredients
1 lb dried beans
1 sugar
1 tbsp salt
3 arlic cloves
2 lb sausage links
2 nions
3 jalapeno peppers
3 hili powder
Directions
eans may be Pinto, navy, great northern White, etc.
Pick over Beans o remove rocks and bad Beans. Wash and place in
large pot with Sugar nd enough cold Water to cover*. Bring to a bOil,
cover and simmer or 3 hours or until tender. Add additional Water
during cooking as ecessary*. Slice sausage and Onion, dice Garlic
and Peppers (adjust umber of Peppers to suit preference). Add all
remaining ingredients nd cook Beans for at least 1 more hour,
stirring occasionally and dding Water as needed*. Add Salt if
required.
To begin, Water should be at least twice as deep as Beans. After
eans have swollen, always keep just covered with liquid to prevent
urning. If Beans should accidently burn, DO NOT STIR. Pour off into
nother pot, being careful not to get burned particles and continue
ooking.
Servings: 8 servings
Perfect Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
We can track the history of written recipes way back into antiquity, in fact as far back as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old cook books were just primitive hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language 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 drinkers feel exhilarated. During the time of the Romans a man called Apicius compiled some scripts which described recipes enjoyed by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef describes how the chefs of Roman times were skilled in the use of many different spices and herbs, including some that we all recognise for example thyme, mint and dill. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new foods and spices prompted an eruption in recipe books, many of which still exist in private collections. Over the next few hundred years, the rich families of Europe tried to serve up the best banquets, and because of this cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes of the day. The arrival of TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Perfect Beans recipe.
