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Friday, July 24, 2015

JUDÍAS WITH RECIPE FOR ROYAL PURÉED FAVA BEANS

Open Favas
Photo from: Michelle Fabio
judihuelos,OCast fasoles,  fréjoles frisoles, And frijón, Ast frixól, Sev frijoles, Ar. lūbiya, MEng benes, Eng. bean as fava beans which float when emerged in water as opposed to chickpeas that sink. Some thought they were named after the Jews as they refused to be baptized. Further, beans imply the rare yellow color (like a broad bean) like the clothing that Jews were forced to wear after 1391 as dictated by Castillan law.

Recipes from Al-Andulus may call for the mung bean (Paseolus aureaus), cow pea (Vigna unguiculata) originating from India or pulse (peas, fava beans [Vicia faba] and lentils), while recipes from northern Spain usually call for fava beans. It should be noted that Medieval recipes cannot include green beans, L. Paseolus vulgaris, as they were unheard of until brought from the American continent after the Middle Ages.

Peeled Fava Beans
Photo by: Lord-Williams
The mung bean, as well as the others, mentioned above originated, however, in Africa or Asia long before that time and these were introduced to Al-Andalus by the Arabs if not before. Fasoless, of African origin, are a variety of frijoles (Vigna sinensis). They are thought to be an ancestor of the black-eyed bean. Frisoles, also called judihuelos, now known as frijoles, were cultivated in Greece since ancient times. The Romans called them phaseolus as they are thought to have originated on the Island of Pasellus. Dioscorides wrote of them as ‘Turkish white beans’. Fadalat gives a recipe for pureed fava beans with lamb. The Anon Al-Andalus gives instructions for making fresh beans with meat. Nola has a recipe for “Royal Fava Beans”.

The Teutons and Romans thought the bean an erotic stimulant and the flower was the symbol for sexual pleasure. Nuns in the Order of St. Jerome during the 17th C banned bean soup for “inappropriate excitation.” See judío, aluvia, haba y garbanzo. Also see fuente, published December 9, 2014; inapetencia published May 27, 2015; and judia careta published July 22, 2015 for other bean dishes.
  
[Anón/Huici.1966:316:176-177; Corominas. Cast. 1980:III:G:533-534; Curye. 1985:171; ES: Decker. “RE: ANST.”Postings Sep 8 and  9, 98 and May 7, 00; ES: FAO Ch 28.Feb 2, 98; Font. 1999:265:386-387; Ibn Razīn/Granja.1960:140:26; and Nola. 1989:lxx1-1]


ROYAL PURÉED FAVA BEANS ADAPTED FROM NOLA’S lxxi-1 HABA REAL

Ingredients

Puréed Fava Beans
Photo by: Lord-Williams
1 c peeled fava beans
1 tsp soda
½  c almonds and 2 c broth[1] or 2 c goat milk
1 tbsp sugar
salt to taste
1 tsp cinnamon
¼ c rose water

Preparation

Rinse peeled beans and soak them in water with soda for 2 hrs. Rinse and put them in a pot with warm water and bring to a boil. Remove from heat and strain. Put the beans in a food processor and grind them. Add almond milk or goat milk and blend. Pour this into a pot. Add the remaining ingredients and heat stirring constantly until the mixture becomes a purée.

This can be served as a breakfast porridge or like mash potatoes to accompany meat or fish.



[1] See blog titled avena published December 27, 2011 for instructions.




LIBRO DE COCINA DE RUPERTO NOLA
AÑO MDXXV, lxxi-1

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