Bean porridge, a medieval recipe from the 14th century

Fava beans are easy to cultivate and have been documented in our region since the Neolithic period. In the Middle Ages, they were a highly popular food ingredient among all social classes. Cooked fresh fava beans have a taste similar to peas but are significantly more delicate in flavor. It is therefore surprising that they are now a largely forgotten food. In the Czech Republic, they are difficult to find. Sometimes, they are available in specialty health food stores. Frozen fava beans are sold by the Makro chain and occasionally by Tesco. In these stores, you would find them under the English name *broad beans peeled*. Due to a mistranslation or their resemblance to beans, a myth has spread that people in the Middle Ages ate beans. However, this is nonsense, as beans originate from America. A recipe for fava bean porridge can be found in most medieval cookbooks. This particular one comes from the German cookbook Das buoch von guter spise, written between 1345–1354. Fava bean porridge pairs well with all meats and fish, but it also tastes great on its own.

Recipe for Medieval Fava Bean Porridge

500 g fresh fava beans, 2 slices of white wheat bread, ground pepper, crushed caraway seeds, 4 tablespoons of beer vinegar, 100 ml top-fermented wheat beer, saffron, salt

Sort and rinse the fresh fava beans in cold water, place them in a pot, and cover with water so they are fully submerged. Cook over low heat for approximately 30–40 minutes until completely soft. Meanwhile, crumble the wheat bread into the beer and let it soak, then add the beer vinegar, a pinch of pepper, three times as much caraway, and a tiny pinch of saffron. Drain the water from the beans and replace it with the prepared mixture, stirring well and cooking for a short while. Finally, season with salt to taste.