| Herbed Beans |
| Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed by Dr. Thomas Gloning; Translated by Gwen Catrin von Berlin. |
|
30. Nimß Bonen/ quell sie in einem Wasser/ vnd zeuch die Häeutlein davon hinweg/ machs eyn mit Erbeszbrüeh vnd guter frischer Butter/ auch grüenen wolschmeckenden Kräeutern/ die klein gehackt seyn/ lasz damit auffsieden/ vnd versaltz es nicht/ so werden sie gut vnd wolgeschmack. |
| 30. Take beans/ poach them in a water/ and pull the skins off make them with a peabroth and good fresh butter/ also green welltasting herbs/ that are chopped small/ let simmer therewith and do not oversalt it/ so they will be good and welltasting. |
|
1/2 lb
|
Dried Black Eyed Peas |
|
3 C
|
Vegetable Brothy |
|
4 T
|
Butter |
|
2 T
|
Fresh Parsley |
|
1 1/2 t
|
Fresh Thyme |
|
1 1/2 t
|
Fresh Marjoram |
|
1 1/2 t
|
Fresh Tarragon |
|
1/2 t
|
Salt |
|
1/2 t
|
Pepper |
Soften peas. Add softened peas to veggie broth with butter, herbs and spices. Cook uncovered on a vigorous boil. When most of the liquid has been absorbed, reduce heat. Takes about 45 min to an hour.
