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Recipe by Felice Debbage

A dish of onions and mashed beans stewed in broth and seasoned with saffron. Master Edouard Halidai suggests that fava beans would be most appropriate for this recipe. They can be found in the foreign sections of many grocery stores either canned or dry. If you're having trouble locating them, you might consider using kidney or pinto beans in their place.

16-20 oz. fava beans, cooked and lightly mashed
1 large onion, chopped into large pieces
2 cups broth
A pinch of saffron, ground in a mortar
Salt, to taste (optional)

Set the broth to boil on the stove. Add the cooked and lightly mashed fava beans and the onions to the broth. Add the saffron and cook until onions are translucent. Taste the dish, and add salt if necessary.
Serves 4.

Source [Forme of Cury, S. Pegge (ed.)]: FOR TO MAKE DRAWEN BENES. II. Take benes and seeþ hem and grynde hem in a morter and drawe hem up with gode broth an do Oynouns in the broth grete mynced an do þerto and colour it with Safroun and serve it forth.

Published: April 24, 2009