original text from about A.D. 1390
—Take drawen benes and seeþ hem wel. take hem up of the water and cast hem in a morter grynde hem al to doust til þei be white as eny mylk, chawf a litell rede wyne, cast þeramong in þe gryndyng, do þerto
salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and seeþ hem in oile til þey be al broun. and florissh the disshes therwith. and serue it forth.
—Take drawn(cleaned, removed from the shells) beans and boil them well. Take them out of the water and cast them into a mortar and grind them to dust (until they are no longer discernible) and until they are white as any milk, heat a little red wine and cast this in with the ground beans and add some salt and then slice this into dishes. Then take onions and mince them small and boil them in oil till they are all brown and flourish the dishes with this and serve forth.