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Gronden Benes (Ground Beans)
Gronden Beans (Ground Beans) is a traditional Medieval recipe for a ground broad bean stew or gruel served either as a first course or an accompaniment. The full recipe is presented here and I hope you enjoy this classic Medieval version of Ground Beans.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Additional Time:
(+over-night soaking)
Serves:
4–6
Rating: 
Tags : Bean RecipesBritish RecipesEnglish Recipes
Original Recipe
Gronden Benes
(from A Forme of Cury)
Take benes and dry hē ī a noſt or in an Ovene and hulle hē wele and wyndewe e out þe hulk9 and wayſhe hē clene ā do hē to ſeeþ in gode broth ā ete hē wt Bacon.
Modern Redaction
Ingredients:
450g split broad (fava) beans (these will already be hulled)
480ml strong beef, game or red wine stock
250g bacon cubes
(handful of
parsley to garnish)
Method:
Soak the dried beans over night in water. The following day, drain the beans and place in a saucepan with the broth. Bring to the boil then simmer for about an hour (or until the beans are nearly soft). Meanwhile fry the bacon in a pan and once done set aside. Continue simmering the beans for a further ten minutes (or until they are really soft) and using a fork (or a potato masher) roughly mash the beans into the the broth. Add the bacon pieces and simmer for a further ten minutes.
Serve immediately, garnished with a good sprinkling of parsley (again, this is not in the original but it looks good).
Note, no seasonings are added during the cooking process; the assumption (as in the original recipe) is that the broth itself has been seasoned. Also the bacon will be salted and will act as an additional seasoning.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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