Recipe for
Conchicla Cum faba
(Beans in the Pod
in Coriander Sauce)
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.
Ingredients
- 1 lb fresh, unshelled beans
For the sauce:
Ingredients:
- Ground pepper
- Celery seed (or Lovage)
- Cumin
- Coriander
- Chicken or veal stock
- White wine
- Olive oil or butter
Preparation
- 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.
