Ingredients
2 tbsp olive oil
1 lb pork sausage, crumbled
1 onion, chopped
1 garlic clove, crushed
1/2 tsp ground cumin
1 tsp hot chili powder
1 tomato, peeled, chopped
3 tbsp tomato paste
1/2 red bell pepper, seeded, diced
1 can kidney beans, drained (10oz)
1 salt to taste
8 taco shells
1 sour cream
1 paprika
1 lettuce leaves
1 radish roses
Directions
Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage,
onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring
to break up sausage. Add tomato, tomato paste, bell pepper and kidney
beans. Stir well and cook gently 15 minutes, stirring frequently to
prevent mixture sticking. Season with salt.
Meanwhile, heat taco shells following package instructions. Fill hot
taco shells with sausage mixture. Top each taco with sour cream and
sprinkle with paprika. Serve with lettuce leaves and radish roses.
VARIATION: Substitute lean ground beef for sausage, if desired.
Servings: 8 servings
Chili Bean Tacos Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Mexican
The History of Recipes
It is possible to track the history of `recipes` back into the far past, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these old cook books were just primitive hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks used many different spices, including a few that will be familiar to modern cooks like thyme, fennel and dill. Later, we have some interesting books published in the 1300s - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that is served today, but instead accounts of the types of meals on the menus of the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, and basil. These new foods and spices led to a surge in manuscripts on cookery, the majority of which are kept safe in private libraries. For the decades that followed, the rich families of Wesstern Europe strove to serve up the most extravagent banquests, and because of this chefs and their recipes were highly sought after. Nevertheless, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking publications are greatly in demand as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Chili Bean Tacos recipe.
