Ingredients
1 each carrot
1 each onion
4 each celery stalks
4 each tomatoes, skinned & seeded
1 each potato, peeled
8 oz kidney beans, soaked ovrnit
2 oz olive oil
2 oz butter
1 1/4 tsp paprika
2 qt chicken stock
3 tbsp tomato paste
2 each chorizo sausage, mild/hot
1 tsp cayenne pepper
1 salt & pepper to taste
Directions
Chop fine all vegetables including tomatoes and the potato. Drain
soaked beans, discarding liquid. In a medium pot, add olive oil and
butter. When oil is hot, add chopped carrot, onion, celery, tomatoes.
Saute, but do not brown. Add chopped potato, paprika, and chicken
stock. When this reaches a boil, add kidney beans and turn down heat
to a simmer. Add tomato paste. Let cook 45-60 minutes, stirring
occasionally. When beans are soft to the touch add sausage and
cayenne pepper. Season to taste. Shared by Chef de Cuisine Kim
Canteenwalla, The REEFS, Bermuda
Servings: 6 servings
Portugese Red Bean Soup (The Reefs~ Southampt Recipe brought to you by Recipe Ideas
Categories: Bean; Pork; Soup; Southern
The History of Recipes
Recipes as an idea can be tracked back into the far past, certainly as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that maybe, sadly, these early cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks like bay, rue and dill. During the following few centuries, the wealthy families of Europe competed to serve the most extravagent banquests, and as a consequence, the best chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, recipe publications are highly popular as a result of more people being able to read, people having increased free time and having more disposable income. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Portugese Red Bean Soup (The Reefs~ Southampt recipe.
