[Sca-cooks] Beans, beans...

[Johnna Holloway]

The Medieval Kitchen by Redon, Sabban & Serventi
talks about "fasole or faseole. This was an African legume
belonging to the family Vigna and was very similar to the New
World Phaseolus vulgaris. The fasole has more or less
disappeared, but you can easily find its descendant: the black-eyed
pea."  page 94

Johnnae

>>
>>lilinah at earthlink.net wrote:
>>Also in the 14th C. Tuscan cookbook are recipes for "fasoli", which
>>is "beans", but since most of what we call "beans" are New World, and
>>favas have their own name, what does "fasoli" mean?
>>--
>>Urtatim (that's err-tah-TEEM)
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