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–+ servings

Authentic Puls Recipe

This hearty barley and fava bean porridge, known as puls, was a staple food in ancient Rome. Rich in plant-based protein and fiber, this dish simmers into a savory and filling porridge ideal as a main or side course.
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Prep Time 12 hours
Cook Time 1 hour 15 minutes
Total Time 13 hours 15 minutes
Course Main Dish, Side Dish
Cuisine Ancient Roman, Mediterranean
Servings 4

Equipment

  • Medium pot (at least 4–5 quarts)

Ingredients
  

  • 1 cup dried fava beans
  • 1 cup hulled barley
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion chopped
  • 1 quart water
  • 3 cloves garlic pressed
  • 2 tablespoons red wine vinegar
  • 2 teaspoons garum or Asian fish sauce, or vegetarian substitute

Instructions
 

  • In separate bowls, soak the fava beans and barley in cool water for 12 hours. Drain the barley, then drain and peel the fava beans, discarding the skins.
  • Heat the olive oil in a medium pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Pour in the quart of water and bring to a boil. Stir in the barley, cover, and cook for 30 minutes.
  • Add the peeled fava beans, garlic, vinegar, and garum (or substitute). Stir until well combined. Lower the heat and simmer uncovered for about 30 minutes, or until it thickens into a porridge-like consistency.

Notes

  • Garum was a Roman fermented fish sauce. For a similar umami boost, use Thai fish sauce or tamari for a vegetarian twist.
  • This dish pairs well with rustic bread or olives.
  • Optional add-ins include herbs like thyme or rosemary, depending on personal taste or historic adaptations.
Keyword ancient Roman recipe, barley and fava bean porridge, barley stew ancient style, garum substitutes recipes, historical porridge recipes, Roman cuisine revival, Roman gladiator food, traditional Mediterranean dishes, vegetarian ancient recipes
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