Ingredients
1 lb dries white beans
1 tbsp olive oil
4 garlic cloves, chopped
2 tsp ground cumin
1/4 tsp ground cloves
6 cup chicken stock
2 lb boneless chicken breasts
2 onions, chopped
2 4 oz cans green chile,chopp
1 1/2 tsp dried oregano,crumbled
1/4 tsp cayenne pepper
3 cup grated monterey jack cheese
Directions
Place beans in a heavy large pot. Add enough cold water to cover
by at least 3 inches and soak over night.
Place chicken in heavy large saucepan. Add cold water to cover and
bring to simmer. Cook until just tender, about 15 minutes. Drain and
cool. Remove skin. cut chicken into cubes.
Drain beans. Heat oil in same pot over medium high heat. Add
onions and saute until translucent, about 10 minutes. Stir in garlic,
then chiles, cumin, oregano, cloves and cayenne and saute 2 minutes.
Add beans and stock and bring to boil. Reduce heat and simmer until
beans are very tender,stirring occasionally, about 2 hours. Add
chicken and one cup cheese to chile and stir until cheese melts.
Season to taste with salt and pepper. Serve with remaining cheese,
sour cream, salsa and cilantro.
Servings: 8 servings
Chile Blanc Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Written cooking instructions as a concept can be tracked far back into ancient history, in fact as far back into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these early records were just very basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius created some scripts which described recipes enjoyed by wealthy Romans. In his publication, he describes how the meals were separated into appetizers, main course and desserts, something we still use today. Additionally, he recounts how the early Romans made use of a wide range of spices, including some familiar names such as bay, fennel and asafoetida. As we move on, we have a couple of interesting cookery books from the fourteenth century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are not about the indian curry that is familiar to us all today, but instead accounts of the types of food eaten by the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices like coriander, parsley, and basil. These new spices and herbs led to a torrent in recipe books, many of which are now in private cookery archives. During the next few centuries, the upper-class families of Europe tried to serve the best banquets, and as a result the best chefs and their recipes became highly prized. Even so, it was during the nineteenth century that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down popular recipes of the day. By the advent of the 20th century, cooking publications were increasing in popularity due to increased literacy, people having increased free time and disposable income. The revolution that is television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chile Blanc recipe.
