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Beans in the Pod
in Coriander Sauce
(Conchicla Cum faba)

by Apicius 5.4.1

An excellent accompaniment to most roasted meats and poultry

Original recipe: Conchicla Cum faba: coques. teres piper, ligusticum cuminum coriandrum viridem, suffundis liquamen, vinum et liquamen in ea temperabis, mittis in caccabum, adicies oleum. lento igni ferveat et inferes.

Translation: Cook the beans; meanwhile crush pepper, lovage, cumin, green coriander, moistened with broth and wine, and add more broth to taste, put into the sauce pan with the beans adding oil; heat on a slow fire and serve.


  • 1 lb fresh, unshelled beans

For the sauce:


  • Ground pepper
  • Celery seed (or Lovage)
  • Cumin
  • Coriander
  • Chicken or veal stock
  • White wine
  • Olive oil or butter


  • Steam beans for 10 minutes. Drain.
  • [In a mortar] grind together pepper, celery seed (or lovage), cumin and coriander.
  • Blend with stock and white wine.
  • Pour this sauce over the beans, and add olive oil or butter.
  • Simmer together gently, stirring, until the beans are fully cooked and the flavours mingle.
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