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
It is possible to follow the history of meal recipes way back into the distant past, certainly as far as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these ancient cookbooks were just very basic hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As our culinary historical trip moves to more modern times we have a couple of recipe books which were published in the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that we all know today, but rather accounts of the types of food prepared for the rich people of the period. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including parsley and basil. The introduction of these new culinary ideas led to an increase in manuscripts on cookery, the majority of which are now in private libraries. Over the next few centuries, the rich families of the West competed to serve the most extravagent meals, and as a result the best cooks and their recipe collections were highly sought after. However, it was during the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking publications were highly popular as a result of increased literacy, more leisure time and being a little richer. The introduction of television brings us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Perfect Beans recipe.
