Ingredients
1 lb bean (any variety), dry
1 ham hock or shank
1 large onion, chopped
6 cup water
1 tsp salt
7 oz green chili salsa (up to 10 oz, or use tomato sauce, ca
Directions
Rinse the beans and remove any foreign matter. Mix all ingredients
in the cooking vessel.
IF USING A SLOW-COOKER: Cover, set temperature at low, and forget
for at least 10 hours. If you have only half a day, cook the mixture
5 or more hours on high.
IF USING A STOVE: Heat all ingredients to boiling with pot
uncovered. Turn down heat, cover, and simmer gently, adding enough
boiling water to keep beans well covered. Most bean varieties will be
done in 2 to 3 hours.
When beans are done, take out ham bone, cut off the meat and put it
back into the pot. Serve hot with corn bread or muffins. Green chili
salsa is a Mexican sauce made from green chili peppers, onions,
vinegar and other ingredients.
NOTES:
* A Hearty Bean Stew -- I got this recipe from "A Primer on Bean
Cookery" by the California Dry Bean Advisory Board and other
organizations. This savory stew, featuring ham and beans, borrows its
robust seasonings from the chuck wagon cooks of the old western
cattle ranges. The secret is long, slow cooking, and your electric
slow-cooker is ideal for the job. Just follow the directions that
come with your particular model. If you don't have one, slow-cook the
mixture on top of the stove in a heavy pot with a lid.
: Difficulty: Easy
: Time: 5 minutes preparation, many hours cooking.
: Precision: no need to measure.
: Jeff Lichtman at rtech (Relational Technology, Inc.)
: Saints should always be judged guilty until they are proved
innocent... :
: {amdahl, sun}!rtech!jeff
: {ucbvax, decvax}!mtxinu!rtech!jeff
: Copyright (C) 1986 USENET Community Trust
Servings: 6 servings
Chuck-Wagon Bean Pot Recipe brought to you by Recipe Ideas
Categories: Bean
The History of Recipes
Transcribed cooking instructions as a concept can be found back into history, at least as far as the early Egyptians, and maybe even further. Having said that, these, early records were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are some stone tablets in ancient Sumerian 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 anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by the Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also tells us how the Roman chefs used many different aromatic flavours, including some that we all recognise for example bay, fennel and asafoetida. As our culinary historical trip moves to more modern times there are two interesting books dating from the 1300s ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of food on the menus of the wealthy. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices such as basil and coriander. These new culinary innovations caused a surge in manuscripts on cookery, some of which are kept safe in private cookery archives. Over the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most exotic banquets, and consequentially chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording recipes common in their social group. When we get to the 1900s, recipe publications are in high demand, due to better eduction, increased leisure time and having more money to spend. The arrival of TV brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chuck Wagon Bean Pot recipe.
