To fry Beans is a traditional Elizabethan recipe for a classic dish of boiled broad (fava) beans finished by frying in butter with onion. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To fry Beans.
To frye Beanes.
Take youre Beanes and boyle them, and putte them into a fryinge panne with a dyſſhe of butter, and one or two onions, and ſo lette them frye tyll they be browne altogether, than caſte a lyttle ſalte vpon them, and then ſerue them forthe.
Modern Redaction
Ingredients:
300g fresh broad (fava) beans (or 200g dried)
60g butter
1 onion, finely chopped
salt, to taste
1 tsp fresh thyme, finely chopped (not authentic, but of the period and does wonders to the flavour)
Method:
If using dried beans, wash and pick over them. Arrange in a bowl, cover with plenty of water and set aside to soak over night. The following day, drain the beans, place in a pan, cover with plenty of water and cook for about 40 minutes, or until tender.
If using fresh beans, bring a pan of water to a boil, add the bans and cook for between 10 and 15 minutes (depending on size and age), or until tender.
Drain the beans and set aside. Melt the butter in a pan, add the onion and fry for 5 minutes. Now add the beans and continue cooking gently for about 20 minutes, or until the beans have broken down and the onion is nicely browned.
Season to taste with salt then stir in the thyme. Turn into a bowl and serve.
