Medieval > Soups & Stews > Gronden Benes >
Gronden Benes
Ground Beans Stew
1 LB fava beans, hulled
2 C beef or red wine stock (add more or less as desired)
1 C bacon, cut into cubes or pieces
Ground pepper to taste
Fresh parsley, chopped (for garnish; optional)
Soak the dried beans in water overnight. Next day, drain the beans and place in a large cooking pot with the broth. Bring to the boil; simmer for about one hour or until beans are nearly soft, stirring frequently. Cook the bacon cubes or pieces in a frying pan until fully cooked; set aside on paper towels to drain excess fat. Continue simmering beans and stock for another ten to fifteen minutes. Using a potato masher or large fork, roughly mash beans while in broth. Add the bacon cubes or pieces and black pepper; simmer and stir for another ten minutes. Serve hot. Garnish individual servings with parsley, if desired.
Please Note: Salt is not necessary for this dish as it is already contained in both the broth and bacon.
Similar Recipes:
Fasolada (Greek Bean Soup)
Frijoles en Charra (Mexican Bean Soup)
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