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Conchicla cum faba (Beans in the Pod with Cumin Sauce)
Conchicla Cum faba (Beans in the Pod with Cumin Sauce) is a traditional Ancient Roman recipe for a dish of French or Green beans in a spiced white wine and chicken stock sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Conchicla Cum faba.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesBean RecipesAncient Roman Recipes
Original Recipe
Conchicla Cum faba: coques. teres piper, ligusticum cuminum coriandrum viridem, suffundis liquamen, vinum et liquamen in ea temperabis, mittis in caccabum, adicies oleum. lento igni ferveat et inferes.
Translation
Cook the beans; meanwhile crush pepper, lovage, cumin, green coriander, moistened with broth and wine, and add more broth to taste, put into the sauce pan with the beans adding oil; heat on a slow fire and serve.
Modern Redaction
Ingredients:
450g fresh, unshelled, beans (french beans or green beans)
pinch of
lovage seeds (or celery seeds)
pinch of
cumin seeds
pinch of fresh
coriander
100ml chicken stock or
veal stock
70ml white wine
20ml olive oil or 30g butter
pinch of black peppercorns
Method:
Trim the beans and steam them for ten minutes. Drain the pan and add the beans to it. Add the celery, cumin and coriander seeds to a mortar and grind them together. Blend with the stock and white wine.
Pour this sauce over the beans and add the olive oil or butter. Simmer gently until the beans are heated through and the sauce has reduced. Pour into a bowl and serve.
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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