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Broad Beans (fèves de marais)

Erken's "Welsh beans" (broad beans/fava), 1914: the beans are shelled just before cooking, blanched and peeled, cooked tender under a lid in 2–3 dl boiling salted water with 1 tbsp butter, and sprinkled with finely chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 398 (falt i det fri)

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About the dish

"Welsh beans" is Erken's name for broad beans (fava beans). She is careful that the beans be shelled right before cooking, and that the outer skin be pressed off after blanching.

How to make it

  1. 1

    Shell the beans

    Take the large beans out of the pods just before they are to be cooked, and rinse them.

  2. 2

    Blanch and peel

    Blanch the beans by dipping them in boiling water, and press off the outer skin. On quite young beans the outer skin can be left on.

  3. 3

    Cook the beans

    Put the beans on to cook with 2–3 dl boiling salted water and 1 large tablespoon of butter. Cook them tender under a lid and salt to taste.

  4. 4

    Serve

    Sprinkle finely chopped parsley over and serve.

Changes from the original

"Del." has been converted to deciliters, "1 large spoon" to 1 large tablespoon of butter, and "a small plateful of beans" is estimated at about 500 g of shelled beans.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 398) → Modernisert~80% av teksten endretfjernetlagt til
Vælske bønner (féves 500 g bondebønner (utbelget, ca. en liten tallerken). 2,5 dl vann (kokende, saltet (2–3 dl)). 1 ss smør (stor spiseskje). 1 ts salt (etter smak). 1 ss finhakket persille. Ta de marais). De store bønner tages bønnene ut av belgene, belgene like før de skal kokes, skylles, blancheres (dyppes og skyll dem.. Blancher bønnene ved å dyppe dem i kokende vand), vann, og ytterhuden trykkes av; paa trykk av ytterhuden. På ganske unge bønner kan ytterhuden sitte paa. Bønnerne sættes på.. Sett bønnene over ilden med 2—3 del. 2–3 dl kokende, saltet vand, tilsat vann tilsatt 1 stor ske smør til en liten tallerken bønner. Kokes spiseskje smør. Kok dem møre under lok, saltes. Finhakket lokk og salt etter smak.. Strø finhakket persille strøes over. over og server.

Note til Modernisert

«Del.» er omregnet til desiliter, «1 stor ske» til 1 stor spiseskje smør, og «en liten tallerken bønner» er anslått til ca. 500 g utbelgede bønner.

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Frequently asked questions

How do I prepare the broad beans before cooking?
Take the beans out of the pods just before they are to be cooked, rinse them, blanch them (dip in boiling water) and press off the outer skin. On quite young beans the outer skin can be left on.
How much water and butter should I use?
The beans are put on the heat with 2–3 deciliters of boiling salted water, plus 1 large spoonful of butter for a small plateful of beans.
How long are they cooked, and how are they served?
They are cooked tender under a lid – count on about 45 minutes total including preparation. Salt at the end and sprinkle finely chopped parsley over before serving.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 398, where they are called "Welsh beans" or fèves de marais.

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