Baian beans
(Baianas elixas)
Apicius V.VI.4
Whilst many make this with green beans, they just didn't have those in ancient Rome. They cometh from the new world. You need FAVA beans... Unless you enjoy peeling and soaking, etc. buy your beans already peeled and in liquid.
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.
