Ingredients
1 tsp canola oil
1 small onion, finely chopped
2 eggs
1 cup milk
1/2 tsp salt
4 drop hot pepper sauce
2 cup cooked kidney or brown beans
14 oz can cream-style corn
Directions
This recipe is suitable for a gluten-free diet.
Heat oil over medium heat in a small nonstick skillet. Cook onion,
stirring occasionally about 4 minutes or until translucent.
In 6 cup casserole sprayed with nonstick coating, beat eggs, milk,
salt and hot pepper sauce until smooth. Stir in beans, corn and
cooked onion. Mix well.
Place casserole in larger pan. Pour enough hot water into larger pan
to come 2 inches up sides. Bake at 350 F for 20 minutes. Stir
mixture and bake 20 minutes longer or until tester inserted near
centre comes out clean.
1/6 recipe - 181 calories, 1 1/2 starch, 1 protein choice 3 grams
total fat, 1 gram saturated fat, 74 mg cholesterol, 9 grams protein,
29 grams carbohydrate, 376 mg sodium, 389 mg potassium. Very high
fibre.
Tex-Mex variation: Add 1/3 cup chopped papper or 2 tsp chopped
pickled jalapeno pepper.
Adapted from Full of Beans by V. Currie & Kay Spicer 1993 ISBN
0-9695688-1-9 Mighton House, Box 399, Campbellville, Ont. L0P 1B0
Shared but not tested by Elizabeth Rodier Feb 94.
Servings: 6 servings
Corn & Bean Pudding Recipe brought to you by Recipe Ideas
Categories: Bean; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into distant history, in fact as far back as ancient Egypt, and possibly even further than that. In practice though, in the main part, these ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in the Sumerian language 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 having made those who drank it feel blissful. During the time of the Romans a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs used a good variety of aromatic flavors, including some familiar names for example bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, such as parsley and basil. The introduction of these new tastes caused a torrent in books on cookery, the majority of which are kept safe in private collections. Over the next few hundred years, the powerful and wealthy strove to offer the most exotic meals, and because of this cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes of the day. When we get to the 20th century, cook books were greatly in demand mostly as a result of higher levels of literacy, people having more free time and having more money to spend. The arrival of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Corn & Bean Pudding recipe.
