So I have a lot of onions so I am making Tart for an Ember Day and other things with onions. I remain ever hopeful to find onion jam in medieval England.
I found this following (onion) recipe on medievalcookery.com:
This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c – T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection
Kidney Beans. Cook the kidney beans in pure water or in good broth; when they are cooked, get finely sliced onions and fry them in a pan with good oil and put these fried onions on top [of the beans] along with pepper, cinnamon and saffron; then let this sit a while on the hot coals; dish it up with good spices on top.
Can you image being a 15th century cook, given the responsibility of cooking this exotic ingredient called “Kidney Beans”? Modern cooks who take cooked then canned kidney beans for granted may not realize the prep required to use dried kidney beans.
Health Canada says:
Minimizing exposure to lectins in dry red kidney beans
* Soak (rehydrate) dry red kidney beans in a volume of water 2 to 3 times greater than the volume of beans for at least 5 hours. Discard the water used for soaking.
* Cook pre-soaked kidney beans by boiling vigorously for at least 10 minutes.
* Note: Slow cookers and crock pots do not reach sufficiently high temperatures to destroy lectins, and therefore should not be used to cook dry red kidney beans.
So the precook isn’t listed in the above recipe. This is where we deviate from the original for health reasons. Not ever cook I’ve talked to know this information, so I am sharing.
To cook beans: Soak dried kidney beans over night in water (for at least 5 hours) drain and rinse. Then cover with water and bring to a boil for 10 minutes, then drain and rinse.
Or use instant pot and cook then for 1 hour (other people say 25 minutes but I’m paranoid) and then drain and rinse well. Makes mushy beans but doesn’t require pre-soaking.
Do not use a slow cooker–it can increase the amount of toxins in your bean dish, because they don’t reach a high enough temperature.
- 2 cups of cooked and softened kidney beans
- 2 cups of broth (I used beef, but the recipe says water is fine, so use veggie broth or whatever)
- 3 onions, sliced
- 1 tbsp butter
- 1 tsp cinnamon
- pepper to taste
- 1 pinch saffron
- Spices for garnish
- Place cooked beans and broth into a saucepan and bring to boil then reduce to simmer.
- Heat frying pan on medium-low and melt butter. Add onions and fry until onions are soften, and starting to brown.
- Add fried onions, cinnamon, pepper, and saffron to bean mixture and simmer for 10-20 minutes on low.
- Serve soup with powder duce or salt or other spices you think compliment the dish or that will help balance your humors.