Barbecue Pods – Have you ever tried the bean pods? 70% of food waste saved
I waited long time before deciding to try fava bean pods, but when I finally tried them, they were an absolute revelation. First, do not think of the white coating that covers them internally, because as soon you boil them in water will dissolve. The pod once blanched becomes fleshy and crunchy, with a flavor and texture similar to green beans and snow peas as well as similar nutritional content rich in vitamins and fiber.
This recipe is extremely easy to simply enhance taste, texture and fragrance of the fava bean pods that represent about 70% of fresh legumes and that are usually thrown away.
Ingredients for a barbecue for 8
The pods of 1kg fresh fava beans
Extra virgin olive oil
Salt and freshly ground pepper
1 clove of garlic
A few chives
A few leaves of mint
A few basil leaves
A few leaves of fresh cilantro (optional)
Open the pods, set aside the seeds for another use (what about fava beans and pecorino cheese?). Cut off the stem and filament closing of the pod, and then cover them with cold water until ready to use. Cook the beans in boiling salted water for 8 minutes. Drain the cooking water and use them as a base for a soup, a broth or in other preparations. Dab lightly pods then cook on a hot grill. On the classic barbecue you will have the best results and taste richer. Alternatively, you can also cook them on the stove in a grill pan (pan with grid-like grooves for cooking). Cook on both sides until the pods will be grilled. In a food processor blend the peeled clove of garlic with herbs, lemon juice, salt, and pepper, 6 tablespoons extra virgin olive oil in order to obtain a creamy emulsion. Pour the beans and let sit for a few minutes before serving. Serve with toasted bread.