Ingredients
1 jim vorheis
1 lb black beans
2 1/2 qt water
5 strips bacon, cut in small pieces
2 stalks celery, chopped
2 medium-size onions, chopped
2 tbsp flour
1 rind and bone from smoked ham
1 or 2 smoked ham hocks, split
3 lb beef bones
3 sprigs parsley
2 bay leaves
2 cloves garlic, halved
2 carrots, cut in pieces
2 parsnips, chopped
1/4 tsp ground pepper
2 tsp salt
3/4 cup madeira
2 hard cooked eggs
1 lemon slices, sprinkled with parsle, y
Directions
Wash beans, cover with cold water and soak overnight. Drain and wash
again. Place them in a casserole and add 2 1/2 quarts water. Cover
and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes.
Add celery and onion and cook until tender; do not brown. Blend in
flour and cook, stirring for 1 minute. Add ham and beef bones,
parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and
beans with the cooking liquid. Cover and simmer over low heat,
stirring occasionally, for 4 hours. Add more water if necessary.
Remove bone and ham rind or hocks and blend half of the soup in
blender. Remove any meat from ham bone or hocks, chop fine and
return to soup. Add blended soup. Add wine and chopped eggs. Mix
well. Garnish with lemon.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Servings: 8 servings
Coach House Black Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegetable
The History of Recipes
Historians have proved the existance of recipes far back into the distant past, certainly as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old cookbooks were just simple hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians are a few stone tablets in the Sumerian language which recount 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 tried it feel wonderful. During Roman times around 25BC a roman called Apicius wrote some documents detailing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, entrees and desserts, a style of dining still practiced today. Aspicius also describes how the cooks of his times were skilled in the use of many different aromatic flavors, including a few you will know for example basil, mint and parsley. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new herbs and spices was responsible for a surge in books on cookery, many of which are now in private collections. By the arrival of the 1900s, cook books are highly popular due to higher levels of literacy, leisure time and having more money. Like it or not, the introduction of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Coach House Black Bean Soup recipe.
