Beans Yfryed82

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 1 lb/450 g broad beans
  • 1 large onion, finely chopped


Simmer the beans in water for some 20–25 minutes until they burst, then drain.

Fry the beans, onion and garlic in the oil or lard for 5–10 minutes, until pale golden brown, pour into a dish and sprinkle with a little sugar and cinnamon.

When dried, and known as ‘canabeans’, the beans became an important winter and springtime food. The method of preparation involved soaking them