Fabaciae Virides (Green Beans) is a traditional Ancient Roman recipe for a classic dish of green beans in a herb sauce with coriander and chives that's flavoured with cumin. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Green Beans (Fabaciae Virides).
Fabaciae virides ex liquamine, oleo, coriandro viridi, cumino et porro conciso coctae inferuntur.
Translation
Green beans are served cooked with liquamen, olive oil, green coriander, cumin and chopped chives.
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.
Steam the beans over a pan of boiling water for about 10 minutes, or until tender then drain and set aside. In the meantime, combine the stock, coriander, olive oil, cumin and chives in a pan. Bring to a boil, reduce to a simmer and cook, uncovered, for about 20 minutes, or until reduced.
Add the beans to the stew, bring back to a simmer and cook for about 5 minutes, or until the beans are heated through. Turn into a bowl, garnish with snipped chives and serve as an accompaniment.
)
Click on the image, above to submit to Pinterest.