fava-beans-msg
- 12/4/11
Fava
beans and recipes in period.
NOTE:
See also the files: beans-msg, peas-msg, leeks-msg, vegetables-msg,
onions-msg, fd-Mid-East-msg, fd-Italy-msg, E-Arab-recip-art.
************************************************************************
NOTICE
-
This
file is a collection of various messages having a common theme that I
have collected from my reading of the various computer networks. Some
messages date back to 1989, some may be as recent as yesterday.
This
file is part of a collection of files called Stefan's Florilegium.
These files are available on the Internet at:
http://www.florilegium.org
I
have done a limited amount of editing. Messages having to do with
separate topics were sometimes split into different files and
sometimes extraneous information was removed. For instance, the
message IDs were removed to save space and remove clutter.
The
comments made in these messages are not necessarily my viewpoints. I
make no claims as to the accuracy of the information given by the
individual authors.
Please
respect the time and efforts of those who have written these
messages. The copyright status of these messages is unclear at this
time. If information is published from these messages, please give
credit to the originator(s).
Thank
you,
Mark S. Harris
AKA: THLord Stefan li Rous
Stefan
at florilegium.org
************************************************************************
From:
Uduido at aol.com
Date:
Tue, 3 Jun 1997 21:21:43 -0400 (EDT)
Subject:
SC - Fava Beans
In
a message dated 97-06-03 19:17:19 EDT, you write:
<<
They are a very
pretty plant -- the
flowers are white and purplish black. I have a couple
of catalogs at home that
sell seeds if you want to try them. Taste wise
the dry beans have a
floury texture, I like. There are several Roman
recipes featuring favas
that are very good so you might check them out.
You can get fava
beans at health food stores as well as specialty
and eastern markets. >>
Fava
beans are quite similar to lima beans in taste and texture only
somewhat
stronger.
I would caution those of Mediterranean descent to be careful if you
have
not eaten these before. People of Mediterranean descent can have
allergic
reactions to these beans. It is not deadly but is extremely
unpleasant.
People of non-mediterranean descent are not known to have this
reaction.
Lord
Ras
Date:
Sat, 2 Aug 1997 11:33:47 -0500
From:
gfrose at cotton.vislab.olemiss.edu (Terry Nutter)
Subject:
Re: SC - Another Novice Recipe Challenge
Hi,
Katerine here.
Ah
yes, beans. I've read lots of such recipes, but never made them.
Here's
what
I'd try first out.
>From
the Forme of Cury, recipe # 189:
>"Benes
yfryed. Take benes and see6 hem almost til 6ey bersten. Take and
>wryng
out 6e water clene. Do 6erto oynouns ysode and ymynced, and garlec
>6erwith;
frye hem in oile o6er in grece, & do 6erto powder douce, &
>serue
it forth."
My
rendering into modern English:
Fried
Beans. Take beans and boil them until they are near bursting.
Press
out the water. Add boiled minced onions and garlic. Fry them
in
oil or grease, and add powder douce, and serve.
Notes:
"Beans"
almost certainly mean dried favas. Onions are always boiled
before
using (at least parboiled) in medieval recipes, though why I
couldn't
tell you. It's not clear how the garlic is treated, but I
don't
know of any other recipes that don't either grind or mince it.
Nobody
knows for certain what precise spices went into powder douce, so
I
just pick favorite sweet ones. Nobody knows for sure whether it
included
sugar; it may have varied.
Things
that were boiled weren't necessarily boiled in water, and boiling
the
beans in broth might add flavor; but the recipe specifies to wring
out
*the water*, so I would be disinclined to do that in this case, even
if
I didn't like my first version.
There's
good reason to believe that salt was sometimes taken for granted,
and
we usually salt beans. But one can salt at the table, so at least
the
first time out, I'd make this without and see what I got.
Here's
what I'd try first.
Take
a couple of cups of favas; rinse, then put in a pot with water to
cover
and a little more. Bring to a boil, reduce heat, and simmer until
they
are very soft. Empty into a collander and press out as much water
as
I can without mushing the beans through.
Take
two onions. Mince and boil, then strain out and add to beans.
Take
two cloves of garlic. Whack with a knife to smash and remove outer
cover,
then mince.
Put
a little olive oil in a pan. Add garlic as it heats. When it's hot,
stir
in beans and onions. (I could more accurately have stirred the
garlic
in with the beans and onions, but I'm not sure I want to fry
this
stuff long enough to be certain that the garlic all gets cooked.
Saute
briefly, turning from time to time.
Remove
to serving plate.
Mix
up some powder douce (for this, I'd try a tsp each sugar and
cinnamon,
half
a tsp ginger, and a quarter tsp each mace and cloves), and sprinkle
over.
Now
find out if it's food.
Cheers,
-
-- Katerine/Terry
Date:
Thu, 09 Oct 1997 13:43:54 -0400
From:
Philip & Susan Troy <troy at asan.com>
Subject:
Re: SC - Cassoulet
Favas
can be either fresh, dried, or canned. I've never seen them
frozen,
so far as I know. Mature favas have a fairly tough husk on them.
This
is not the seed pod or shell itself, which gets opened to get at
the
bean. This is what I believe is termed the cotyledon of the bean. In
any
case, if you take some fava beans out of the shell, and cook them,
you
may find that they have an unpleasantly tough outer layer, which
makes
them a little difficult to deal with if the beans are to be left
even
semi-whole. Even fresh favas have this husk on them, except in the
case
of really tiny baby ones, where it isn't as tough, and can be
eaten.
If
all you can find is dried whole favas, I'll say I have had good
results
with boiling them like any other large beans, and then pushing
them
through a strainer to separate the pulp from the husks. A Foley or
Mouli
food mill, which is really just a colander with a sort of crank
propeller,
is also excllent for this. If you want to preserve their
shape,
though, you'll need to do this by hand, individually.
Middle
Eastern markets are a good place to get split, dried favas, which
are
more or less like split peas, and about as easy to work with.
Then,
of course, there's the medieval European approach, which is to
make
canebyns. These are a preparation of dry favas which consists of
soaking
them until they begin to swell up and almost germinate, like
malt.
They will split partway out of that leathery husk, and then it is
easier
to remove. The beans are then cut into smaller pieces (remember
favas
are sometimes an inch long) and toasted to help dry them.
I
did a little experimentation to satisfy myself that there was no
enzymatic
stuff going on, as the process did rather resemble malting.
I'm
sure there was enzymatic stuff going on, but it doesn't seem to have
affected
the beans in the short term, especially after cutting them up
and
toasting them.
I
suspect that the process for making canebyns may have been developed
as
a way to make sure the beans were fully dried before they spoiled,
which
may well have been an issue in the temperate but rather humid
climate
found in some parts of England and France in period. Most of the
canebyn
recipes I've seen are English, although I have seen, IIRC, one
or
perhaps two that are French.
Speaking
as one who has actually made these suckers, I'll say that while
the
process works, and is fascinating, I'd just as soon buy split favas
at
Charlie Sahadi's in Brooklyn.
Adamantius
Date:
Fri, 10 Oct 1997 15:19:37 -0400
From:
Woeller D <angeliq1 at erols.com>
Subject:
Re: SC - Fava beans & Saffron
>
>I'd just as soon buy split favas at Charlie Sahadi's in Brooklyn.
>
>Adamantius
>
>
Looking for favas in Middle Eastern markets had not occurred to me.
My
>
source for inexpensive favas (bulk dried foods in general) went out
of
>
business a couple of years ago. I can get whole favas at a local
health
>
food store (veddy hexpensife) and I can get split favas at a culinary
>
store for about half the price of the health food joint. From your
>
advice, I'll opt for the split favas if I can't find them any
cheaper.
Bonjour;
Another
note about favas- you can buy them already prepared in most
Arabic
food stores (often listed as 'Halal Meat' stores)(in VA, at
least),
from about $.75 per 15 oz can, and up. I like the 20 oz can,
brand
'Sahadi' that I buy for $1.29 (Yes, they are packed for the
Brooklyn
Sahadi Company) They are listed as "Foul Mudammas"(pronounced
more
like 'fool' than 'fowl'), rather than 'favas', in some stores, and
are
very good. I'm sure most of you would rather cook them from
scratch,
but buying a can to try them before I cook something new gives
me
more of an idea what I'm shooting for, and I like to have some on
hand,
ready right now.
Hope
the info is helpful. Bon Chance
Angelique
Subject:
RE: ANST --..Historical references to beans...
Date:
Thu, 10 Sep 98 06:52:59 MST
From:
"Decker, Terry D." <TerryD at Health.State.OK.US>
To:
"'ansteorra at Ansteorra.ORG'" <ansteorra at
Ansteorra.ORG>
>
Actually, I think originally there were a number of varieties of
fava/broad
>
beans, most of them now lost. I simply intended to give a first hand
>
description of the ones I have. If you have any information on time
to
>
maturity, etc. I'd be delighted to hear it, I have only the vaguest
of
>
information on growing these. So far, according to the LE MESNAGIER
DE PARIS
>
(late 14th century) they are planted about the same time as peas.
From an
>
illumination, they appear to be an upright plant rather than a vine.
And
>
that's about all I know for certain.
>
>
Raisya Khorivovna
You
are correct, the plant is stiff-stemmed and erect. It also appears
there
are a number of modern varieties, but no real information about
medieval
varieties.
If
you are interested in growing favas, I would start with these web
sites:
http://hammock.ifas.ufl.edu/pdffiles/mv/mv01700.pdf
(please note this
is
a pdf document which requires the Acrobat reader)
http://www.efn.org/~rossr/cont.html
If
you are interested in cooking favas, I'd start with Stefan's
Florilegium:
http://www.pbm.com/~lindahl/rialto/beans-msg.html
Bear
Date:
Sat, 05 Dec 1998 07:10:13 -0500
From:
Philip & Susan Troy <troy at asan.com>
Subject:
Re: SC - Fava beans?? (and thanks)
Jessica
Tiffin wrote:
>
Please, can one of you American cooks give me an alternative name for
fava
>
beans? They ain't known in South Africa under that name. What do
the
>
darned things look like? White? Brown? Approximate shape? All the
stuff
>
I have on period beans tells me that favas are the most period
variety,
>
which isn't helping much... :>
Hmmm.
You might look for them under the name "broad bean", which,
I
gather,
is sometimes used in connection with favas, although it's also
used
in connection with some New World beans too. "French beans"
also is
sometimes
used to describe immature favas in some translations of
Apician
recipes, but, again, also is used in connection with New World
varieties.
But then, of course, most of the world doesn't speak of
everything
in its capacity of usefulness in historical recreation, and
doesn't
give a hoot about such distinctions.
The
dried favas in the markets have been shelled, but tend to be your
usual
vaguely kidney-shaped, slightly flattish bean with a slightly
reddish,
lentil colored skin when raw, which turns sort of mud brown
when
cooked. They will likely be 3/4 to 1 inch (2 to 2 1/2 cm) long, and
perhaps
1/2 inch (1 cm) wide, and the biggest difference between favas
and
any other bean I know is their leathery skin: I'm not talking about
the
shell or pod, mind you, but the actual skin on each bean, which is
paper-thin
(and soft when cooked) on the New World varieties. Unless you
find
split favas in a Middle Eastern or other suitable market, the beans
may
have to be peeled by hand, unless soaked for a long time before
cooking,
almost to the point where they begin to germinate. This will
cause
them to burst out of their skins somewhat, and make the whole
process
a bit easier.
Fresh
favas tend to show up in markets in the pod, which is pale green
and
somewhat leathery, looking more or less like a mimosa pod, only much
thicker
and slightly waxy.
Not
sure what else I can say...cooked fava beans have a texture like
cooked
chestnuts, and something of their flavor and color, as well, but
without
the sweetness.
You
might get some via mail-order or something. The best place to look
locally,
if you have access to such, would be a market selling
Mediterranean
(i.e. Southern European or Middle Eastern, but
Mediterranean
is the new maddeningly vague term usually employed)
groceries.
Adamantius
Date:
Sat, 5 Dec 1998 15:25:49 -0800
From:
david friedman <ddfr at best.com>
Subject:
Re: SC - Fava beans?? (and thanks)
At
9:40 AM +0200 12/5/98, Jessica Tiffin wrote:
>Please,
can one of you American cooks give me an alternative name for fava
>beans?
Broad
beans. I think I've also seen them labelled "fabiolo" or
something
similiar
in Italian or Spanish.
David/Cariadoc
http://www.best.com/~ddfr/
Date:
Wed, 10 Nov 1999 12:47:00 -0600
From:
david friedman <ddfr at best.com>
Subject:
Re: SC - Bean Pie
At
12:42 PM -0500 11/10/99, Eric & Mary Ward wrote:
>I
have just recently signed onto this listserv & am finding it very
>educational.
Now I have a request for the members of the list, if I
>may.
>
>I
have been asked to make a 'bean pie' for a feast at our local
>Champions
Event.
>I
have found some recipes in modern cookbooks for it.
>What
I would like to ask is:
>
>It
has been requested as a dessert. Would a bean pie be a dessert?
>Would
it be considered 'period' & does anyone have a recipe?
Both
of these are worked out recipes from the Miscellany
<snip
of chick-pea pie recipe - see peas-msg>
To
Make a Tarte of Beans
A
Proper Newe Book of Cookery p. 37/C11
Take
beanes and boyle them tender in fayre water, then take theym
oute
and breake them in a morter and strayne them with the yolckes of
foure
egges, curde made of mylke, then ceason it up with suger and
halfe
a dysche of butter and a lytle synamon and bake it.
To
make short paest for tarte
A Proper Newe Book p.
37/C10
Take
fyne floure and a curscy of fayre water and a dysche of swete
butter
and a lyttel saffron, and the yolkes of two egges and make it
thynne
and as tender as ye maye.
1/2
lb (1 1/4 c) dry fava beans 1/2 c curds (cottage cheese) 6 T
butter
4
egg yolks 4 T sugar 4 t cinnamon
Crust:
6
threads saffron crushed in 1 t cool water 5-6 T very soft butter
1
c flour 2 egg yolks
Put
beans in 2 1/2 c of water, bring to boil and let sit, covered, 70
minutes.
Add another cup of water, boil about 50 minutes, until soft.
Drain
beans and mush in food processor. Cool bean paste so it won't
cook
the yolks. Mix in yolks; add cottage cheese (do not drain); add
sugar,
butter (soft or in small bits) and cinnamon, then mush it all
together
to a thick liquid.
To
make crust, mix saffron water into flour; add egg yolks and mix
well
(will be crumbly). Add 4 T butter and mix well; add enough of
remaining
butter to make a smooth paste. (Amount used depends upon
softness
of butter and warmth of kitchen.) Roll smooth and place in
9"
pie plate. Crimp edge. Pour into raw crust and bake at 350° for
about
50 minutes (top cracks). Cool before eating.
David
Friedman
Professor
of Law
Date:
Tue, 22 Feb 2000 13:13:06 -0500 (EST)
From:
Gretchen M Beck <grm+ at andrew.cmu.edu>
Subject:
Re: SC - Suggestions for a mushroom dish?
Well,
if they can eat fava beans, I've got a nice recipe for a little
tartlet
-- it's just out of period (1614). Personally, I think this
stuff
looks and smells hideous, but my husband, who ordinarily won't eat
beans
at all, kept raiding my kitchen while I was testing this
recipe.
Original is from The Fruit, Herbs and Vegetables of Italy by
Giacomo
Castelvetro,1614, trans
lated
by Gillian Riley:
Favetta
Here
is another recipe, which is somewhat more refined than the other
two.
Cook the beans in water with salt, and put them in a stone mortar
with
a little of their cooking liquid, and pound them with a wooden
pestle
until they are white as snow. Serve this favetta hot with olive
oil,
pepper and clean, washed raisins. Some use cinnamon as a seasoning
instead
of pepper.
1
can Fava beans
Fresh
noodle or pastry dough
1/4
cup raisins + some more
pepper,
cinnamon to taste
Olive
oil
salt
1
Tbsp honey or to taste
Cook
fava beans in water with salt until soft. Pound them into a paste
with
a little of the cooking water "until white as snow". Stir
in
raisins,
spices, honey, and 2 Tbsp olive oil. Take pastry or noodle
dough,
and cut out rounds. Put a spoonful of puree on each round, add a
few
more raisins, fold and seal. To cook, heat olive oil in frying pan.
Fry on both sides until
cooked, drain, sprinkle with sugar, and serve.
One
can of beans makes enough 20
toodles,
margaret
Date:
Thu, 9 Mar 2000 13:32:13 -0600
From:
david friedman <ddfr at best.com>
Subject:
Re: SC - Suggestions for a mushroom dish?
Quite
a while ago, Lorix wrote:
>...
Attending the feast will
>be
a couple of people with a variety of food
>preferences
and/or allergies. Now I am fine with
>most
things but I am looking for a protein dish
>for
a lactose intolerant vegetarian (in this case
>meaning
no fish or chicken, butter, cheese or
>other
dairy products).
and
made it clear later that the dish also had to include no wheat or
eggs.
Several people suggested beans; here is my favorite period fava
bean
dish. The greens, sage, and figs give it a more interesting
taste
than bean dishes usually have.
Fried
Broad Beans
Platina
p. 115 (book 7)
Put
broad beans that have been cooked and softened into a frying pan
with
soft fat, onions, figs, sage, and several pot herbs, or else fry
them
well rubbed with oil and, on a wooden tablet or a flat surface,
spread
this into the form of a cake and sprinkle spices over it. [end
of
original]
1
c dried fava beans
6-8
T lard
1/2
c+ onions
2/3
c figs (cut in about 8 pieces)
1/2
t sage
1/2
t salt
pot
herbs: 1 1/2 c spinach, packed
1
1/2 c parsley, packed
1
1/2 c mustard greens, packed
1
1/2 c turnip greens
Spices
for sprinkling on top: 1/4 t ginger, 1/2 t cinnamon, 1/4 t pepper
Bring
beans to a boil in 2 1/2 c water, leave to soak about 1/2 hour,
then
simmer another hour, until soft. Drain the beans, mix the whole
mess
together and fry it in the lard for 10 minutes, then serve it
forth
with spices sprinkled on it. This is also good with
substantially
less greens. The original doesn't specify what greens
to
use; other greens I have used on occasion include cabbage and
dandelion
greens, depending on what I could get.
Elizabeth/Betty
Cook
Date:
Wed, 5 Apr 2000 16:32:32 -0500
From:
david friedman <ddfr at best.com>
Subject:
SC - Fried Broad Beans (was: Suggestions for a mushroom dish?)
I
posted Platina's fried broad beans recipe and Sue Clemenger
responded:
>That
sounds pretty good. Have you tried both fresh and dried figs? Any
>preference?
>--Maire
NiNuanain
I've
only done it with dried figs.
Elizabeth/Betty
Cook
Date:
Thu, 14 Apr 2005 14:17:08 -0700
From:
lilinah at earthlink.net
Subject:
[Sca-cooks] Another 14th c. Cairene enten Dish
To:
sca-cooks at ansteorra.org
Yeah,
yeah, it's well past Lent, but i had this can of cooked dried
favas,
and a couple Lenten fava ecipes from that 14th C. Cairene
cookbook...
so Tuesday i had a Tharida of favas for lunch...
As
for Thurda
Boil
peeled fava beans with a little salt until they are done. Cut up
the
tharid (crumbled bread) and throw cumin and sumac leaves (?) on
it
and lmon juice, walnuts, and sour whey or yogurt, or clarified
butter,
or olive oil and sesame oil, and soak it with the fava bean
water
and serve.
Here's
the recipe broken down:
peeled
fava beans
a
little salt
tharid
(crumbled bread)
cumin
sumac
leaves (?)
emon
juice
walnuts
sour
whey or yogurt, or clarified butter, or olive oil and sesame oil
Peel
fava beans.
Boil
with a little salt until they are done.
Cut
up the tharid (crumbled bread)
Add
cumin and sumac leaves (?) on it and lemon juice, walnuts, and
sur
whey or substitute.
Moisten
it with the fava bean water.
Serve.
Here's
what i actually did:
1/2
of a 29 oz can medium-small fava beans [i believe these were
cooked
dried beans]
cumin,
ground
sumac,
crushed
lemon
juice - one lemon - i like things tartchopped walnuts, almonds, and
hazelnuts - a few spoonsful
olive
oil and sesame oil
artisanal
Italian bread sandwich mini-loaf, made with flour, water,
yeast,
sugar, and salt
a
little salt
Open
can - remove 1/2 fava beans to sauce pan with slotted spoon.
dd
to favas in sauce pan some cumin, sumac, lemon juice, nuts, and
olive
and sesame oils.
[I
used the chopped nuts that were left over from the Lenten cabbage
i'd
made a couple weeks ago.]
Warm
on medium-low fire, stirring periodically.
While
beans are waming, tear up the bun.
When
things in the pot look right, taste and adjust seasoning.
Then
add the bread and half the fava bean water from the can.
When
bread is soft and mushy, add salt to taste and eat.
Yeah,
this is almost as vague as the original. It was simple,
"peasanty"
and tasty. I can probably pin some measures down if anyone
wants
me to.
It
would have been *very* different with fresh rather than dried favas.
Date:
Sun, 26 Jun 2005 23:33:01 -0400
From:
Barbara Benson <voxeight at gmail.com>
Subject:
[Sca-cooks] Period Edamame
To:
Cooks within the SCA <sca-cooks at ansteorra.org>
So,
the subject is a bit misleading, but it got some people's
attention
I am sure.
This
weekend I attended an all camping event and participate in a
culinary
capacity in the Artisan's Row. It was great fun and I am
working
on improving my skills in cooking in more primitive
conditions.
(read not a full kitchen).
We
stopped by our local farmer's market to pick up fresh bread and
veggies
on the way out of town and I perused the odder offerings. They
had
both fresh fava beans and fresh garbanzo beans available - so I
bought
some of each to play with. The fava beans did not make it out
of
the cooler except to be show and tell - but the garbanzo beans
participated
in supper.
They
come in pods that bear a strong resemblance to tiny green
eggplants
with paper thin skin. You remove the pods and the pea itself
still
has a white skin around it. Since it was an impulse pulse
purchase
I did not have a game plan for preparing them so I decided to
go
with terribly simple to get an idea of what they taste like.
I
boiled up some salty water and blanched them for a bit (actually my
student
did this, I was called off to herald court, but that is a long
story)
and then just served them in a bowl. The skins slip off like
blanched
almond skins. And my husband ate them skins and all.
They
were very tasty and very much like the edamame that we get in
sushi
bars. I would love to serve them at a feast - but do not know if
they
would have been eaten this fresh. Most garbanzo bean recipes I
have
come across involve cooking the ever loving crap out of them and
then
mushing them. But possibly this is because they were frequently
dried.
The
other difficulty would be that they are only very rarely
available.
But while they were fresh - I would think they would have
eaten
them. Has anyone ever played with them? I was wondering if I
could
buy a bunch of them while they are here, blanch them and then
freeze
them - just like the edamame that I get in the store? Any
thoughts
on how this would work - and how long they would be good for?
--Serena
da Riva
Date:
Tue, 28 Jun 2005 11:36:30 -0400 (EDT)
From:
Christiane <christianetrue at earthlink.net>
Subject:
[Sca-cooks] Re: fava beans
To:
sca-cooks at ansteora.org
The
other difficulty would be that they are only very rarely available.
But while they were fresh - I would think they would have eaten them.
Has anyone ever played with them? I was wondering if I could buy a
bunch of them while they are here, blanch them and then freeze them -
just like the edamame that I get in the store? Any thoughts on how
this would work - and hw long they would be good for?
--Serena
da Riva
============================================================
Serena,
Fava
beans have a long history in Italian cooking. There's a reason why
they
re eaten cooked, not fresh — a disease called favism; here's a
technical
definition of what it is:
http://www.g6pd.org/favism/english/index.mv?pgid=intro
Because
the disease is a genetic one, those who eat the fresh, raw
beans
don't know until they get sick. This is why Pythagoras told his
students,
"Avoid fava beans." Cooking the hell out of them seems to
lessen
the danger, although those with the genetic disorder would be
better
off avoiding the beans all together.
Gianotta
Date:
Tue, 28 Jun 2005 16:26:45 +0000
From:
eirenetz at cocast.net
Subject:
Re: [Sca-cooks] Re: fava beans
To:
Cooks within the SCA <sca-cooks at ansteorra.org>
I
just cooked them at a feast.
Hmmm.....
(shuffling
papers...)
To
Fry Beanes, A Proper New Booke of Cookery, 1575
Take
your beanes and boyle them, & put them into a frying pan with a
dish
of butter, & one or two Oynions, and so let hem frye till they be
brown
al together, then cast a little salt upon them, and then serue
them
forth.
They're
really goood. We used dried, but I imagine fresh would work as
well.
Eirene
Date:
Tue, 28 Jun 2005 13:00:28 -0400 (EDT)
From:
Christiane <christianetrue at earthlink.net>
Subject:
[Sca-cooks] More about fava beans ...
To:
eirenetz at comcast.net, sca-cooks at ansteorra.org
It
occurred to me that if this disease exists in regions where eating
fava
beans is prevalent, why the heck would people eat them at all?
I
found out some interesting things.
Essentially,
the regions where the genetic defect exists are
malaria-prone,
and having this defect makes you less tasty to malaria
parasites
(there being less oxygen in your blood). Fava beans have
compounds
in them similar to those of quinines (folks with favism have
the
same reactions to these drugs), and in folks without the defect,
favas
work to lower blood oxygen levels and offer malaria protection.
Those
who are passive carriers of the gene but do not suffer from
favism
get even more protection from eating fava beans.
It's
a fairly rare genetic defect in the United States, but I would let
folks
know about favism if you're going to be serving fava beans at a
feast,
as a caution to those whose ancestry makes them Southern
Mediteranean.
I don't know if the compounds that trigger favism are
entirely
destroyed in the cooking process.
Gianotta
Date:
Tue, 28 Jun 2005 13:39:46 -0700
From:
lilinah at earthlink.net
Subject:
Re: [Sca-cooks] Period Edamame
To:
sca-cooks at ansteorra.org
Barbara
Benson <voxeight at gmail.com> wrote:
>
fresh garbanzo beans...
>
>
I boiled up some salty water and blanched them for a bit...
>
...and then just served them in a bowl. The skins slip off like
>
blanched almond skins. And my husband ate them skins and all.
>
>
...I would love to serve them at a feast - but do not know if
>
they would have been eaten this fresh....
In
Recipe 30 of his cookbook, Meister Eberhard says
"Chickpeas
and peas that are green should not be eaten, as they cause
bad
moisture in people." (transl. by Giano)
Of
course, this doesn't mean people didn't eat them green, but if
this
attitude existed in many places, it will make it harder to find
out.
--
Urtatim
(that's err-tah-TEEM)
the
persona formerly known as Anahita
Date:
Mon, 10 Sep 2007 11:53:41 -0400 (GMT-04:00)
From:
Christiane <christianetrue at earthlink.net>
Subject:
[Sca-cooks] Fava bean recipes
To:
sca-cooks at lists.ansteorra.org
The
recipe from the Andalusian cookbook, the translation of which is
being
debated, got me thinking about this.
There's
makke from the Form of Curye. There's maccu from Sicily. Both
of
these are meatless, but the Sicilian version calls for olive oil
and
fennel, not wine and fried onions. There's the Spanish Andalusian
version,
which has meat, but is flavored with fennel, onions, and
garlic.
In Liguria, pureed favas are made into a paste with pecorino
cheese
and spread on bread. Sort of an Italian hummus. Platina has
fava
cakes (incidentally, according to my dad, my great-grandmother
liked
to take cold maccu, slice it up, and fry it). But essentially
all
these recipes are a puree of favas. A look at the Florilegium
shows
many more pureed fava recipes from period throughout Europe and
the
Middle East.
Gianotta
Date:
Sun, 4 Dec 2005 13:26:00 -0800
From:
David Friedman <ddfr at daviddfriedman.com>
Subject:
Re: [Sca-cooks] Uses for fava beans....
To:
Cooks within the SCA <sca-cooks at ansteorra.org>
>
In the same aisle with said peas (they didn't have yellow ones, so I
settled
>
for green), were bags of dried fava beans! They look a bit like limas
on
>
steroids--range in size from the tip of my index finger to the tip of
my
>
thumb, and are sort of a medium golden color.
>
I'd like to try some experiments with them, but the only period
recipe that
>
I'm remembering right now is the "Beans Y-Fried" recipe
(with fresh
>
ones???). Anyone have any recommendations, favorite recipes, etc.?
Fuliyyah
isn't bad--it's in the Miscellany. We have several other
fava
bean recipes, but except for Makke and the one you mentioned
they
use fresh favas.
--
David/Cariadoc
www.daviddfriedman.com
Date:
Sun, 4 Dec 2005 23:39:56 -0800
From:
lilinah at earthlink.net
Subject:
Re: [Sca-cooks] Uses for fava beans....
To:
sca-cooks at ansteorra.org
There
are several tasty but simple recipes in "The Book of the
Description
of Familiar Foods", a 14th c. manuscript that includes
all
of al-Baghdadi, the recipes from the "expanded version" of
al-Baghdadi,
and many new ones.
I
cooked the ones that are in the chapter that has recipes "for
monks
and
Christians in Lent" in Spring of this year - even won a Wooden
Spoon
competition (well, ok, tied with a cooking Laurel, so we both
got
spoons).
I
posted to this list the layered dish in which i used fresh favas -
it
would be different with dried, but still edible - Maghmuma, i
think
was the name - i'll look it out in the morning. This was
somewhat
complicated. The ingredients (all vegetables) are cut up and
layered
in the cooking pot separately, each layer is sprinkled with
spices
as it's added, then when they're all in the pot, the liquids
are
poured in, and it's cooked without stirring...
I'm
not sure if i posted the other recipes. I'll look for them in the
AM
too. I used canned favas where were "reconstituted" dried
ones.
The
resultant dishes were simple, filling, and satisfying for a cold
evening.
The recipes included bread, vinegar, and murri (ok, sounds
drab,
but i really liked it).
Light
soy sauce is a very acceptable substitute according to Charles
Perry
who made murri from scratch - moldy damp barley loaves - etc. I
finally
got to read his articles about the process that were in the
LA
Times, minus the photos of the loaves, alas - they had *names* -
including
Spot, Whiskers, Skinhead, and Pigpen... anyway, the final
product
tasted a lot like a somewhat less "rich" soy sauce. Some
Asian
soy sauces are about 50 per cent grain, and those - or lesser
varieties
that use even more grain - would be closer to murri than a
good
aged tamari (yes, Virginia, tamari tastes significantly
different
from the average Kikkoman, which is rather more watery)
--
Urtatim
(that's err-tah-TEEM)
the
persona formerly known as Anahita
Date:
Mon, 05 Dec 2005 09:17:12 -0500
From:
wildecelery at aol.com
Subject:
[Sca-cooks] Re: Fava Beans
To:
sca-cooks at ansteorra.org
There's
a nice fava bean salad recipe, which i believe comes from
Apicius,
but it may be Cato.
-Ardenia
Date:
Mon, 5 Dec 2005 19:26:29 -0600
From:
"Terry Decker" <t.d.decker at worldnet.att.net>
Subject:
Re: [Sca-cooks] Uses for fava beans....
To:
"Cooks within the SCA" <sca-cooks at ansteorra.org>
There
are a number of varieties of favas, some large, some small. Pliny
comments
on them. Apicius has recipes. Martino has recipes. And, IIRC,
they
appear in the inventory of one of Charlemagne's villas. To quote
Martial,
"...fava beans, the food of laborers,..." (10, 48); and
"...pale
fava
beans with rosy bacon." (5, 78).
From
a quick look at the evidence, fava beans were in common use from
Antiquity
through the Renaissance. They were an everyday food of commoners
and
nobility (who have a number of recipes to improve them for the noble
palate).
The beans were planted in winter or early spring (being the first
pulse
planted, Pliny), eaten fresh through the growing season and dried for
winter
use. Use wasn't seasonal, but the various dishes may have been
regional.
Bear
>
Huh! I wonder if they're exceptionally young (and maybe more tender),
or
>
perhaps favas have different strains that come in different sizes?
The dried
>
ones in my bag are quite a bit bigger than a pistachio!
>
Would dishes with fava beans in them have been a seasonal/regional
>
thing then?
>
--Maire
Date:
Mon, 5 Dec 2005 22:36:11 -0800
From:
David Friedman <ddfr at daviddfriedman.com>
Subject:
Re: [Sca-cooks] Uses for fava beans....
To:
Cooks within the SCA <sca-cooks at ansteorra.org>
>
Would dishes with fava beans in them have been a seasonal/regional
>
thing then?
>
--Maire
Jannâniyya
(the Gardener's Dish)
Andalusian
p. A-52
...
If you make it in spring, then [use] lettuce,
fennel,
peeled fresh fava beans, spinach, Swiss
chard,
carrots, fresh cilantro and so on, ...
--
David
Friedman
www.daviddfriedman.com
Date:
Tue, 6 Dec 2005 12:54:48 -0500 (GMT-05:00)
From:
Christiane <christianetrue at earthlink.net>
Subject:
[Sca-cooks] Re: Winter comfort food and uses for fava beans
To:
sca-cooks at ansteorra.org
So
long as the topic of fava beans is up, I'd just like to mention again
that cooks who use them in their menus should caution male diners of
strong Meditteranean descent (Southern Italian, Greek, North African)
about favism. Yes, it's rare here, but favas are not that popular a
food item. What with immigration and loss of contacts over in the old
country, folks tend to forget that Great Uncle Salvatore may have
died after having a nice spring fava salad.
Gianotta
Date:
Thu, 22 Feb 2007 12:22:23 -0500 (GMT-05:00)
From:
Christiane <christianetrue at earthlink.net>
Subject:
[Sca-cooks] Makke vs. maccu
To:
sca-cooks at lists.ansteorra.org
I
was going through Cariadoc's Miscellany when I found the recipe for
makke:
Makke
Form
of Cury p. 41/A21
Take
drawn beans and sethe them well. Take them up of the water and
cast
them in a mortar. Grind them all to doust till they be white as
any
milk, chawf a little red wine, cast thereamong in the grinding,
do
thereto salt, leshe it in dishes, then take onions and mince them
small
and sethe them in oil till they be all brown. And flourish the
dish
therewith. And serve it forth.
1
cup pea beans, dry
1/2
c red wine
1
t salt
2
large onions
enough
oil to fry the onions
Soak
the beans overnight then simmer 4-6 hours until tender. Chop up
the
onions fairly fine. Drain the beans, use a food processor to
puree.
Heat the wine and add it. Put the beans in each dish, put the
fried
onions over them. Broad beans (fava beans) would be more
authentic
than pea beans, but we have not yet tried them in this recipe.
Then
there's a traditional Sicilian fava bean soup called "maccu:"
3/4
pound dried fava beans
Salt
and pepper
Water
olive
oil
small
bunch of fennel leaves, chopped
(optional)
1 large onion, chopped, and fried
Take
the dried beans and soak them overnight; drain the beans, and
put
them into enough water to cover them well. Simmer them about an
hour
and a half, until they are soft enough to mash. Mash them well
with
a spoon, season with the salt and pepper, and continue cooking
until
they are like a thick cream (add more water if you want a
thinner
soup). The last 20 minutes or so of cooking, sprinkle some of
the
fennel into the soup. Serve drizzled with olive oil, sprinkled
with
the remaining fennel, and if you want, fried onion. You can also
serve
this soup over pasta.
That's
one of the most basic recipe for maccu that I have seen. Other
maccu
recipes for St. Joseph's Day that I have seen use lentils and
chickpeas
in addition to favas; essentially whatever dried legumes
the
housewife had left in her cupboard.
The
Latin for "to mash" being "macerare," which got
into Italian as
"maccare,"
I'm guessing that's where the name "maccu"/"makke"
comes
from
... maybe this dish probably dates back to Roman times?
Can
anyone here with a copy of Apicius (Vehling translation or not)
point
me toward recipes in that that are similar? Lentil pottage or
spicy
mushy peas?
Gianotta
Date:
Thu, 22 Feb 2007 09:48:22 -0800
From:
Susan Fox <selene at earthlink.net>
Subject:
Re: [Sca-cooks] Makke vs. maccu
To:
Cooks within the SCA <sca-cooks at lists.ansteorra.org>
I
tell people this is "Medieval Frijoles Refritos" and they
get yummed
up.
Hehehe. I need to get that pulled pork recipe from Baroness
Muirath
that we made last year's Twelfth Night that we called "Medieval
Carnitas"
and wheaten flat breads and really do a "Medieval Food That
You
Already Like" meal!
I'll
go hit various editions of Apicius when I get home from work and
try
to answer your actual question, if someone hasn't done so before
then.
Sneaky
Selene
Christiane
wrote:
>
I was going through Cariadoc's Miscellany when I found the recipe
>
for makke:
>
>
Makke
>
Form of Cury p. 41/A21
>
Take drawn beans and sethe them well. Take them up of the water and
>
cast them in a mortar. Grind them all to doust till they be white
>
as any milk, chawf a little red wine, cast thereamong in the
>
grinding, do thereto salt, leshe it in dishes, then take onions and
>
mince them small and sethe them in oil till they be all brown. And
>
flourish the dish therewith. And serve it forth.
>
1 cup pea beans, dry?1/2 c red wine?1 t salt?2 large onions?enough
>
oil to fry the onions
>
Soak the beans overnight then simmer 4-6 hours until tender. Chop
>
up the onions fairly fine. Drain the beans, use a food processor to
>
puree. Heat the wine and add it. Put the beans in each dish, put
>
the fried onions over them. Broad beans (fava beans) would be more
>
authentic than pea beans, but we have not yet tried them in this
>
recipe.
Date:
Mon, 10 Sep 2007 11:28:18 -0500
From:
"Michael Gunter" <countgunthar at hotmail.com>
Subject:
Re: [Sca-cooks] Fava bean recipes
To:
sca-cooks at lists.ansteorra.org
>
So does anyone have any theories about why feasts that could
>
feature favas, do not?
I
think the main reason is that dried favas can be a bit hard to
come
by. I wound up making makke for my Laurel's Prize Tourney entry
and
used giant red kidney beans instead because I couldn't find favas.
Favas
can also be a little bit of a problem because you have to remove the
husks
from them once cooked and this can be rather time consuming with
a
large feast.
And
lastly, we get tired of hearing Hannibal Lecter jokes.
>
Gianotta
Gunthar
Date:
Mon, 10 Sep 2007 12:32:50 -0400
From:
"Phil Troy / G. Tacitus Adamantius" <adamantius1 at
verizon.net>
Subject:
Re: [Sca-cooks] Fava bean recipes
To:
Christiane <christianetrue at earthlink.net>, Cooks within the
SCA
<sca-cooks
at lists.ansteorra.org>
On
Sep 10, 2007, at 11:53 AM, Christiane wrote:
>
So does anyone have any theories about why feasts that could
>
feature favas, do not?
One
reason might be their comparative rarity in "American"
cookery,
compared
to the various haricot beans, which might easily translate
directly
into availability in the markets, except for certain
"ethnic"
communities.
Another
might be their comparative difficulty in preparation: unless
you
can get them split and hulled (canebyns, anyone?), they're kind
of
a pain in some cases because of their secondary skin which is
rather
tough. Much worse than, say, a chick pea. You might be able to
cook
them until really soft and then run them through a food mill,
but
in quantity, again, it's a fair amount of work. Unless you can
get
them hulled and split, but then, see above.
It
might have a bit to do with favism and status, too. It does seem
pretty
clear that haricot beans really seem to have entered common
usage
in late period Europe before many other New World products, and
even
some very old traditional European classics, dishes like
cassoulet
and such, really seem as if they were simply waiting for a
new
bean to come around.
Adamantius
Date:
Mon, 10 Sep 2007 12:41:29 -0400
From:
"Terri Morgan" <online2much at cox.net>
Subject:
Re: [Sca-cooks] Fava bean recipes
To:
"'Cooks within the SCA'" <sca-cooks at
lists.ansteorra.org>
In my area I can find
fava beans (dried) at the military commissaries or I
can
travel a minimum of 90 minutes to another town to get them in cans...
we
served
a delicious (not my recipe!) fava bean soup last January but with the
difficulty
in getting the beans, probably won't again.
Hrothny
Date:
Mon, 10 Sep 2007 13:28:49 -0400
From:
Gretchen Beck <grm at andrew.cmu.edu>
Subject:
Re: [Sca-cooks] Fava bean recipes
To:
Cooks within the SCA <sca-cooks at lists.ansteorra.org>
--On
Monday, September 10, 2007 1:18 PM -0400 "Jadwiga Zajaczkowa /
Jenne
Heise" <jenne at fiedlerfamily.net> wrote:
>>
Admittedly I have not been to that many feasts, but I've been to a
few
>>
major and minor events over the years. Is it because favas are harder
>>
to get than other beans, and there is a general unawareness of them?
>
>
I can get favas fresh, frozen and dried-- but I go to ethnic markets.
>
You aren't going to find them at Shop-Rite generally, which I
>
expect is the issue. Haven't found canned favas.
Odd
-- I've found them canned in most grocery stores around Pittsburgh.
My
local
grocery store has been carrying fresh favas for the past month
or
so, too.
I
think a lot of folks don't use favas because they aren't familiar,
but
also
because they are afraid of the allergy issue:
"Favism
is a genetic disorder which involves the lack of a blood enzyme.
Eating
fava beans (broad beans) or inhaling pollen of the bean plants will
produce
favism, a hemolytic (blood) disease. General symptoms are fatigue,
extreme
paleness, nausea, abdominal and/or back pain, fever, chills and
difficulty
breathing. Symptoms in severe cases are jaun-dice, renal failure
and
hemoglobinuria (hemoglobin in the urine). Onset time for favism is 5
to
24
hours. Recovery occurs when further exposure is avoided."
("Food
Allergies"
<http://www.healthgoods.com/education/nutrition_information/
Nutrition_and_Health/food_allergies.htm>)
Given
that some number of folks of Mediteranian (sp) background lack this
enzyme,
and many have probably never eaten fava beans, I think there is a
certain
fear of triggering something nasty.
toodles,
margaret
Date:
Mon, 10 Sep 2007 14:58:36 -0400 (GMT-04:00)
From:
Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject:
Re: [Sca-cooks] Fava bean recipes
To:
Cooks within the SCA <sca-cooks at lists.ansteorra.org>
I
served them in a Spanish feast at K&Q Fencing Champions in
January
2003.
I used split dried favas, which I bought at the International
Food
Warehouse in Lodi, NJ. They did not have hulls to be removed,
but
did require parboiling to take away a certain bitterness.
I
can also get canned favas, and (frozen) green fava beans; neither
is
cost-effective for cooking in large quantities.
Brighid
ni Chiarain
Barony
of Settmour Swamp, East Kingdom
Date:
Mon, 10 Sep 2007 18:35:33 -0400
From:
Suey <lordhunt at gmail.com>
Subject:
Re: [Sca-cooks] Fava bean
To:
sca-cooks at lists.ansteorra.org
In
Spain fresh baby favas are available in the spring. The outer husk is
so
tender it does not have to be shelled but we remove the pods before
cooking.
In other households the pods are cooked after shelling. I find
them
bitter but it would be more economical if I did so. Frozen baby
fava
beans are sold year round in Spain without the pods. In Chile the
same
but they are so big that they are uneatable without shelling. The
family
of course prefers the fresh baby favas. I think that the
availability
of the type of fava and price you are looking for in your
area
would sway your opinion as to whether to prepare them for a banquet
or
not.
Suey
Date:
Mon, 10 Sep 2007 18:59:10 -0500
From:
"Terry Decker" <t.d.decker at worldnet.att.net>
Subject:
Re: [Sca-cooks] Fava bean recipes
To:
"Christiane" <christianetrue at earthlink.net>, "Cooks
within the
SCA"
<sca-cooks at lists.ansteorra.org>
In
my case, it's hard to find a large enough quantity at a reasonable
price.
My
local market that catered to international students has gone under
and
the
other sources are ridiculously expensive. While I don't use them at
feasts,
I have experimented with favas, and, to be honest, I prefer
chickpeas
and blackeyed peas.
Bear
Date:
Mon, 10 Sep 2007 19:09:10 -0700
From:
Lilinah <lilinah at earthlink.net>
Subject:
Re: [Sca-cooks] Fava bean recipes
To:
sca-cooks at lists.ansteorra.org
Gianotta
wrote:
[snippety-doo-dah]
>
I have never seen anything with favas at an East Kingdom feast,
>
which seems a shame considering all of the period recipes featuring
>
favas. Admittedly I have not been to that many feasts, but I've been
>
to a few major and minor events over the years. Is it because favas
>
are harder to get than other beans, and there is a general
>
unawareness of them? Is it fear of favism?
>
>
So does anyone have any theories about why feasts that could feature
>
favas, do not?
We
have favas at feasts sometimes, here in The West. In one dish, the
cooks
did not peel each bean, which made the dish unpleasant.
I
can get a number of varieties of dried favas (small and large),
canned
favas, and fresh favas. I haven't used the dried, but i have
used
canned (for personal use) and fresh (for feasts).
First,
like any pea or bean, the favas must be removed from the pods.
That's
not a big deal. But each bean must be peeled. With fresh
beans,
this works best if they are blanched. With dried, it's better
to
peel them after soaking them but before cooking. The dried beans
are
much more... mmm... floury... carbohydratey than the fresh.
I
have no idea why no one's using them in Eastern feasts. It can't be
hard
to get them dried or canned in Spanish, French, Italian, North
African,
Egyptian, and Lebanese markets. And i'd bet that people can
find
them fresh in some places.
--
Urtatim
(that's err-tah-TEEM)
the
persona formerly known as Anahita
Date:
Mon, 28 Jan 2008 13:18:03 -0600
From:
Michael Gunter <countgunthar at hotmail.com>
Subject:
[Sca-cooks] As to favas
To:
Cooks within the SCA <sca-cooks at lists.ansteorra.org>
A
while back we had a discussion of fava beans and
the
difficulty in using them in feasts.
Well,
I have to take a step back on my former assertions.
Here
in Dallas, Elizabeth and I visited a terrific little Middle
Eastern/Morroccan
grocery store and cafe. There we found
favas
in all styles. One of the best parts is that they are
now
selling the favas pre-husked so the hard papery
shell
covering is gone. They were only around $1.99 per
pound
and double in size when soaked.
The
favas were soaked and then cooked. The smell is....
different.
I guess to a period nose they smell like home
cookin.
The taste is nice with a slight bitter aftertaste.
I
made makke and the end result is a little grainy and
almost
a field pea flavor. Of the three varieties of beans
I've
used for makke (Kidney, Great Northern, Fava) I like
the
kidney beans best. But the favas are definately more
period.
So,
if you can find a good ME market you can get favas
canned,
fresh or dried and husked. My next project will
be
benes yfried.
Gunthar
Date:
Mon, 12 May 2008 10:20:57 -0700
From:
Lilinah <lilinah at earthlink.net>
Subject:
Re: [Sca-cooks] Vegetables and are you all still there?
To:
sca-cooks at ansteorra.org
Eduardo
wrote:
<<<
OH and the beans and figs and onions also from Martino.
I
would be interested in hearing if others have tried this recipe and
what
beans they used. >>>
Why,
the beans they used then, of course... fava beans :-) I suppose
the
dish could be made with black-eyed peas, too. Most beans, as we
know them today, are
New World. While
it appears that some New World beans were adopted by Europeans in the
16th C.
(I'm not sure which ones... Bear? Adamantius? Anyone else?), Martino,
being 15th C., would not have had them.
I
confess that i was served this dish at a feast, the cooks didn't
peel
the fava beans, and it was most unpleasant. In my opinion, the
problem
with the dish lay with the cooks, not the recipe. Favas,
fresh
or dried and soaked, need to be peeled before serving.
--
Urtatim
(that's err-tah-TEEM)
the
persona formerly known as Anahita
<the
end>
Edited by Mark S.
Harris fava-beans-msg