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Puls Fabata (Broad Bean Porridge)

Puls Fabata (Broad Bean Porridge) is a traditional Ancient Roman recipe for a porridge made from a blend of broad (fava) bean and spelt flour. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Broad Bean Porridge (Puls Fabata).

prep time

10 minutes

cook time

60 minutes

Total Time:

70 minutes

Serves:

1

Rating:

Tags : Vegetarian RecipesVegan RecipesAncient Roman Recipes

Original Recipe

Pliny in his 'Natural History' tells us about the puls fabata, a preparation in the form of porridge that had broad beans as the main ingredient. Speaking of broad beans, Pliny tells us that they are the most appreciated legume, since "some have even tried to make bread from them" (XVIII, 117). He explains that the broad beans, whose flour is called lomento, are mixed with the cereal in most towns, either increasing the weight of the bread, whether it is pureed or porridge.

Finally, it tells us that the puls fabata - that is, the puree or porridge made with broad beans- was used in religious sacrifices to the gods, according to ancient rites (“et prisco ritu pulsa fabata suae religionis diis in sacro est". XVIII, 118).

Whilst it is possible that the pottage was made just with bean flour, a combination of farro or spelt flour with broad (fava) bean flour would make this a complete meal in terms of containing all amino acids, suitable even for children. This also fits it with Pliny's description of blends of flour and ground beans. In fact, though adding bean flour to grain flour was adulterating the grain, in truth it was enriching it and making it more nutritious. Based on this I am designing this recipe with a blend of grain and bean wheats. As with other pultes (porridges) this can be made with water or with meat or vegetable stock to up the flavour. Here, the puls is flavoured with liquamen, as would be common.

A fried onion or leek is added for flavour or texture, though this could be omitted. Fried mushrooms would also be an acceptable (and period accurate addition).

Modern Redaction

Ingredients:

650ml (2 3/5 cups) of water
100g (1/2 cup, scant) of farro or spelt flour
100g of fresh broad (fava) beans
1 small onion or leek, finely chopped
olive oil
2 tbsp liquamen
60ml (1/4 cup) White wine

Method:

Combine the grain and bean flours in a bowl or jug and set aside.

Fry the onion or leek in 2 tbsp olive oil for 2 minutes, or until beginning to soften, add the fresh broad (fava) beans and continue frying for 2 minutes. Add the white wine and 1 tbsp liquamen, bring to a simmer and cook for about 5 minutes, until the beans are tender. Take off the heat and set aside until needed.

Bring the water to a boil in a pan. When boiling, whilst stirring constantly add the flour in a slow, steady stream. Add the remaining liquamen and stir to combine. Cook, stirring constantly, for about 20 minutes until the puls thickens and is thoroughly cooked.

Stir in half the fried bean mixture. Divide between 4 bowls, garnish with the remaining bean mixture and serve.

If you prefer, you can also crush the broad beans and mix them with the puls as if it were hummus.