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Drawen Benes (Mixed Beans)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Medieval English Recipe for to make drawen Benes.
Origins Unknown.


List of Ingredients




450g split broad (fava) beans (these will already be hulled)
950ml strong beef, game or red wine stock
2 medium onions, roughly chopped
5-6 strands of Saffron ground into 1 tbsp water in a pestle and mortar
and allowed to seep.

Recipe



Soak the dried beans over night in water.

The following day, drain the beans and place in a pestle and mortar with a little water and mash into a rough paste (alternatively add the beans and a little water to
a food processor and chop).

Place the beef stock in a pan and bring to the boil.

Add the mashed beans and simmer for at least an hour, until
the beans are nearly soft.

Fry the onion in a little margarine.

When they are soft and translucent add to the bean mixture.

Bring to the boil and allow to simmer for a further twenty minutes.

At this point add the saffron and its steeping water, mix thoroughly into the bean and onion mixture and serve immediately.