This is a highly calorific Tudor dish. It was perfect for feeding a farming workforce who required many calories, due to the amount of physical labour they were doing each day. Tudor homes were not heated and extra calories were also needed to keep themselves warm.
You can soak and cook your beans the day before and then make this dish. However, it is simplest to make it with tinned butter beans. These are pre-cooked, which also means this dish is quick to make.
It was one of the favourites with the children. Here is the original recipe.
To Frye Beanes
Take the beanes (probably broad beans) and boil them, and then put into a
frying pan with a dishful of butter, and one or two onions, and let them fry
until browned, and then add a little salt, herbs and serve.