Peas/Beans in Caraway Sauce (Ein spise von bonen - A food of beans)

#31
Source: Das Buch von Guter Spise
Translated by Alia Atlas
Reacted by Alia Atlas & Jules Hojnowski

Siude gruene bonen, biz daz sie weich werden.  so nim denne 
schoen brot und ein wenic pfeffers.  dristunt als vil kumels 
mit ezzige und mit biere,  mal daz zu sammene und tu dar zu 
saffran.  und seige abe daz sode.  und giuz dar uf daz gemalne.  
und saltz ez zu mazzen.  und ez erwallen in dem condiment und 
gibz hin.

Boil green beans (This probably refers to something like fava beans.  
These are not string beans.  String beans are a New World food.)  
until they become soft.  So take then fine bread and a little pepper.  
(Take) three times as much caraway with vinegar and with beer.  
Grind that together and add saffron thereto.  And the broth and pour 
the color thereon and salt it to mass and let it boil in the 
condiment and give out.


Version using dried fava beans:

             6 pieces of saffron
          1/2 tsp. pepper
       1 1/2 tsp. caraway seeds, ground
          1/4 cup vinegar
       2 1/3 cups beer (used Labatts) 
             1 TBP dry breadcrumbs
             1 cup water
             8 oz dry fava beans 
             (equiv. to @ 16 oz cooked fava beans (soaked and cooked soft))

Soak fava beans about 48 hours and drain off liquid. 
Boil in new water until soft. They should be very soft. 
This takes awhile. Mix vinegar, beer, saffron, pepper, 
caraway, and bread crumbs. Boil mixture.

Pour mixture over peas. Cook until it comes to a boil, 
or until the peas are soft enough. Add water if necessary. 

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