[Sca-cooks] Beans and Rice

[Johnna Holloway]

The rice question is addressed here:  https://www.medievalcookery.com/notes/rice.html <https://www.medievalcookery.com/notes/rice.html>

The beans would have been old world beans as Bear has noted.

Johnna

> On Aug 9, 2023, at 10:32 AM, Laureen Hart <lhart at graycomputer.com> wrote:
> 
> Isabella,
> Do you use white rice, or brown rice?
> 
> This leads to the question - would they be using white or brown rice in period?
> I have never considered this, and know next to nothing about rice in general.
> 
> What is the time period for the Neapolitan collection?
> 
> Thanks!
> 
> Randell
> ________________________________
> From: Sca-cooks <sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org> on behalf of Elizabeth Caldwell <lizmaekate at hotmail.com>
> Sent: Wednesday, August 9, 2023 5:38 AM
> To: sca-cooks at lists.ansteorra.org <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Still Alive?
> 
> Greetings all!
> 
> What are some of your favorite period foods to cook at Pennsic?   Mine is a simple beans and rice.
> 
> From the Neapolitian Recipe Collection<http://quod.lib.umich.edu/g/genpub/4120161.0001.001/189?rgn=full+text;view=image;q1=kidney>:
> 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.
> I also make a saffron rice for a base.   It's delicious and I make it a lot, even at home.
> 
> -Lady Isabella D'Angelo
> _______________________________________________