Fava bean purée medieval style
Still very popular in here Puglia, this purée made from fava beans was once common throughout Southern and Central Europe. One recipe has come down to us in the anonymous “Liber de Coquina“ (France or Italy, early 14th century), another one from “Das buoch von guoter spise“ (Germany, 14th century). In both recipes the bean purée is served with fried or caramelized onions, the German recipe additionally adds pepper, caraway, vinegar, beer and saffron to the condiment.
This video is part of a medieval feast I presented for the online culinary history conference “Past to Apron“ in which I showed, using five example dishes, the way regional cuisines from the Middle East all the way up to England influenced each other. The single recipes from that presentation are posted here in the course of this late summer / autumn. You can find the entire Medieval Feast video on my website at trullocicerone.com. Just click on “Historical recipe videos” and find all my food videos there.
You need: dried fava beans (shelled), olive oil, red onions, pepper, caraway, vinegar, honey (optional) and a little saffron.
Have you heard of my historical cookbook yet? “GARUM - Recipes from the Past“ presents a range of dishes from ancient Mesopotamia until the Renaissance. Or visit me on instagram at @trullocicerone or my website at
Iranian-Inspired Rice and Broad Beans
Iranian-Inspired Rice and Broad Beans Recipe
Ingredients
2 cups basmati rice
4 cups broad beans
2 red onions, chopped
4 cloves garlic, minced
Salt, to taste
2 tablespoon seven spice
¼ cup olive oil
1 cup mixed raw nuts (almonds, cashews, pistachios)
A pinch of saffron
2 tablespoons rose water
1 cinnamon stick
2 cardamom pods
1 cup fresh dill
Directions
Wash the rice until the water is now longer cloudy. Cover with water and set aside
In the meantime, place the broad beans in a large bowl and cover with water, set aside
Prepare the saffron by soaking the saffron strands in rose water
In a large pot, over medium high heat, add olive oil and toast the mixed nuts. Remove from oil and set aside (this will be used for garnish)
Add more oil if needed, then saute the onions, garlic, cinnamon stick, cardamom pods, and dill for 5 minutes, until the onions are softened
Drain the rice and add in the rice and mix well with the onions and spices. Pour in the saffron and rose water and saute for 2 minutes until combined
Drain the broad beans and toss them in with the rice
Cover with water (just to cover the rice and beans)
Bring to a boil and then cover and cook over low heat for 15 minutes
Turn off the heat and let stand for 15 minutes then fluff with the fork
Top with sauteed nuts and a side of yogurt
Step by step recipe is available at:
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How to make Fabada Asrutiana (Spanish bean stew)
Full recipe:
Winter Stew | One-Pot Recipe | Easy Recipe | High in Protein
Fabada Asturiana is the perfect winter stew for when the cooler weather sets in. It is very easy to make and requires little more than leaving the ingredients simmering down in a large pot over a few hours. This classic regional Asturias recipe combines pancetta, chorizo, morcilla, and the prized Fabada Asturiana broad bean.
Ingredients:
14oz (400g) cooked white beans, or other large white beans
20 fl oz (600ml) chicken stock (homemade or store-bought)
4 chorizo sausages (approx 5oz. / 150g)
2 blood sausages (approx 3.5oz /100g)
3.5 oz. (100g) pancetta (or thick-cut bacon)
5 oz. (150g) pork belly
1 head garlic, whole, outer skin removed
1 onion, brown husk/skin removed
1 teaspoon of smoked paprika
1 pinch of saffron threads
½ cup of extra virgin olive oil
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How to make String beans and Carrot
INGREDIENTS USED
400g Fresh French Beans
2 medium carrots
Unsalted butter
Olive oil
Onion powder
Garlic Powder
Salt
Black pepper
Spanish Beans with Tomatoes and Onions
EPISODE #211 - Spanish Beans with Tomatoes and Onions
FULL RECIPE HERE:
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Moroccan fava beans
This delicious recipe is vry easy to make and nutrutional. Don't forget to LIKE and SUBSCRIBE