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Drawen Benes (Mixed Beans)
Drawen benes (Mixed Beans) is a traditional Medieval recipe for a spiced broad bean soup or stew in beef stock. The full recipe is presented here and I hope you enjoy this classic Medieval version of Mixed Beans.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4–6
Rating: 
Tags : Bean RecipesBritish RecipesEnglish Recipes
Original Recipe
Drawen Benes
(from A Forme of Cury)
For to make drawen Benes.
Take benes and ſeeþ hē and grynde hem ī a morte and drawe hem up wt gode broth ā do Oynons in the broth grete mynced ā do þ9 to and color it with Safron and ſerve it forth.
Modern Redaction
Ingredients:
450g split broad (fava) beans (these will already be hulled)
950ml strong beef, game or red wine stock
2 medium onions, roughly chopped
5-6
saffron threads ground into 1 tbsp water in a pestle and mortar and allowed to seep.
Method:
Soak the dried beans over night in water. The following day, drain the beans and place in a pestle and mortar with a little water and mash into a rough paste (alternatively add the beans and a little water to a food processor and chop). Place the beef stock in a pan and bring to the boil. Add the mashed beans and simmer for at least an hour, until the beans are nearly soft.
Fry the onion in a little butter and once soft and translucent add to the bean mixture. Bring to the boil and allow to simmer for a further twenty minutes. At this point add the saffron and its seeping water, mix thoroughly into the bean and onion mixture and serve immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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