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Aliter Faseolus Sive Cicer (Broad Beans or Chickpeas, Another Way)
Aliter Faseolus Sive Cicer (Broad Beans or Chickpeas, Another Way) is a traditional Ancient Roman recipe for a classic dish of white kidney beans served in a fennel, white wine and vegetable stock sauce with hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Broad Beans or Chickpeas, Another Way (Aliter Faseolus Sive Cicer).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetarian RecipesBean RecipesAncient Roman Recipes
Original Recipe
Aliter faseolus sive cicer: frictos ex oenogaro et pipere gustabis. et elixati, sumpto semine, cum ovis in patella, feniculo viridi, piper et liquamine et caroeno modico pro salso inferuntur, vel simpliciter, ut solet.
Translation
Broad Beans or Chickpeas, Another Way: You can eat them fried in wine sauce and pepper. [Alternatively] boil them and serve in a dish with eggs, fresh fennel, pepper, stock and a little caroenum in place of saltfish. Serve them this way, or more simply, just as they are.
Modern Redaction
Ingredients:
120g kidney beans (eg butter beans) or chickpeas
For the Sauce:
2 tbsp
vegetable stock
2 tbsp white wine
1/4 tsp freshly-ground
black pepper
salt, to taste
1 tbsp
fennel fronds, chopped
3 hard-boiled eggs, sliced
Method:
Soak the beans or chickpeas over night in plenty of water. The following day, drain the beans, place in a pan, cover with plenty of water then bring to a boil, reduce to a simmer and cook for between 40 and 80 minutes (depending on the age of the beans), or until tender, but not beginning to break down.
Drain the beans and set aside. Combine the stock, white wine and black pepper in a pan. Bring to a boil then add the beans and toss in the sauce until heated.
Alternatively, allow the cooked beans to cool to room temperature then combine with a cold sauce made from the vegetable stock, white wine, black pepper, salt and fennel fronds. Arrange on a serving dish, garnish with sliced hard-boiled eggs and bring to the table.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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