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Fabaciae Frictae (Fried Green Beans)
Fabaciae Frictae (Fried Green Beans) is a traditional Ancient Roman recipe for a classic dish of green beans that are fried in olive oil and served simply with a liquamen (fish sauce) dressing. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fried Green Beans (Fabaciae Frictae).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesBean RecipesAncient Roman Recipes
Original Recipe
Aliter: fabaciae frictae ex liquamine inferuntur.
Translation
Another: Fry the green beans and serve with liquamen.
Modern Redaction
As most of the common beans available to us today originate in the Americas, the choice for Apicius' 'Green Beans' is limited. This excludes peas and chickpeas which have distinct names, so we are left with broad (fava) beans and as an outside the pods of fenugreek. By far the most likely candidate is the broad bean. Most people do not realise that broad (fava) beans can be cooked in their pods and the pods are edible, just like modern green beans. Even if you don't want to eat the shells of the broad beans add them to the cooking water with the beans themselves as this will give you a better flavour and an improved stock. Personally I like to shell my broad (fava) beans but I will cook the pods by stir-frying (they're really great cooked this way). If you want to eat the pods as well as the beans pick them slightly young to prevent stringiness. I mention it specifically in the context of this recipe as the Romans were very much against food wastefulness and would almost certainly have cooked the pods as well as the beans.
Ingredients:
300g green beans
4 tbsp olive oil
2 tbsp liquamen (fish sauce)
Method:
Heat the oil in a pan. When hot, add the beans and fry, stirring frequently, for about 8 minutes, or until cooked through. Turn into a bowl, sprinkle the liquamen over the top, toss to combine 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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