[Sca-cooks] Black-eyed peas recipes?

[JIMCHEVAL at aol.com]

Thanks Bear.

To a French speaker, all of these would be  haricots.

It's worth pointing out, I think, that the main words for beans  used to be 
fasiolus (phaseolus) and faba. The word haricoq - as students of  French 
medieval food will know - originally applied to a mutton dish:
 
"To make haricoq, take sheep bellies and brown them on the grill. When they 
 are browned, cut up them into pieces, and put in a pot. Take peeled 
onions, and  chop them up fine. Put in the pot with the meat. Take white ginger, 
cinnamon and  assorted spices, that is, clove and seed. Moisten with verjuice 
and add to the  pot. Salt to taste."

Note that there are no greens in this recipe, though  the TLF says that the 
dish was later made with string beans. The name apparently  referred 
originally to something cut up:
 
".  1 déverbal de l'anc. verbe harigoter «  déchiqueter, mettre en lambeaux 
» (1176-81, CHR. DE TROYES, Chevalier  Lion, éd.  M. Roques, 831), lequel 
est prob. un dér. en -oter* (cf.  tapoter) de  l'a. b. frq. *hariôn «  gâcher 
», prononcé *harijôn (d'où  l'all. verheeren «  dévaster, détruire ») et 
entré en Gallo-Romania sous la forme *harigôn.  Hericot est  peut-être dû à 
l'infl. d'écot*  « rameau élagué imparfaitement, chicot d'arbuste », le 
rapprochement de ces deux  mots s'expliquant sans doute par le fait que la viande 
du haricot de mouton est  découpée en morceaux irréguliers. "
 
http://atilf.atilf.fr/dendien/scripts/tlfiv5/advanced.exe?8;s=2857712835;
 
But as a word for beans, it came along fairly late.
 
Faba is less complicated, vicia faba having been found often in  
archeological digs.
 
 
Jim  Chevallier

Comparing early and late medieval food in France
_http://www.chezjim.com/food/pre-v/comparisons.html   

 
In a message dated 8/13/2013 12:04:29 P.M. Pacific Daylight Time,  
t.d.decker at att.net writes:

The bean  most commonly associated with NOLA are red (kidney) beans as used 
in red  beans and rice.  Great northern and navy beans are common for white 
 
bean dishes.  Pinto beans are also commonly used.  All of the  other beans 
are available, but are less common in the  cuisine

_ (http://www.chezjim.com/food/pre-v/comparisons.html)