Friday, June 18, 2010

Human Beans

There's a lot to be noticed about the fava bean. Between stalk and bean lies a thin white layer that resembles wet styrofoam (yummy). Like polyester pajamas, these stalks are undressed to reveal off-chartreuse pods, newly born as if they were opening their eyes for the first time. So, tonight I'm the OBeanGYN, giving birth to these fresh, in season favas.

Now, of course, the next question is to what to do? How do I raise these little pods to grow into cultured and sophisticated individuals? Never cooking them before, I decided to gnaw on a raw bean, took a nibble of the outer layered stalk (tastes like tough bean sprouts), even slurped a sliver of the styrofoam-y lining. I find it very important to explore all possibilities of produce in its raw state as possible (I'm still considering making a salad of the spongy styrofoam). Finding the raw bean chalky, as expected, I went to the next logical step of blanching. Then I just went for a full boil of about 5 minutes.

Once tender, they tasted great. Didn't even really need any salt, although I tested one with salt and olive oil.

With the proper pairings, I don't think I should touch these beans any further. I've put them on standby in the fridge and will only use them that way. Cold and pure. I'm very excited.

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