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Baian beans
(Baianas elixas)

Apicius V.VI.4

 Baian beans (Baianas elixas)

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Original recipe: Baianas elixas minutatim concidis. ruta, apio viridi, porro, aceto, oleo, liquamine, caroeno vel passo modico inferes.

Translation: Baian beans: Steam green beans until tender, drain, and reserve liquid. Meanwhile, mix a pinch of rue, celery, and chopped leeks, vinegar, olive oil, bean stock, and boiled wine. Bring to a boil, then simmer gently for 25 minutes to reduce. Pour over cooked green beans, and serve.

(Serves a hearty dinner portion for four, or eight as a feast portion where multiple side dishes are offered)

Ingredients

  • 4 cups choice green beans, trimmed (about 1.25 to 1.5 lbs untrimmed)

For the Sauce:

  • A pinch of rue, to taste
  • 2 cups celery, chopped
  • 2 heads of large leeks (or 4 heads of small leeks), chopped
  • 1 teasp. wine vinegar
  • 2 teasp. olive oil
  • ½ cup bean or vegetable stock
  • ¼ cup passum (boiled white wine)
  • garum or liquamen to taste

Preparation

  • Steam green beans until tender, drain, and reserve liquid.
  • Meanwhile, mix a pinch of rue, celery, and chopped leeks, vinegar, olive oil, bean stock, and boiled wine.
  • Bring to a boil, then simmer gently for 25 minutes to reduce.
  • Pour over cooked green beans, and serve.
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