Oh Beans, we take you for granted, but you are always there for us…
There are loads of recipes on the internet shouting that they are quick and easy. Quick and easy! I don’t have any friends that are quick and easy, so why would I want my weekend meals to be quick and easy? I want something meaningful and delicious.
It’s the Thought That Counts
In the vernacular of me, “quick and easy” translates as mindless. For people that don’t cook (yes, I have heard from some of you) but like to read recipes, you probably wonder how someone like me thinks…a person that lives for cooking. I don’t often think of cooking in terms of ingredients, lists, measured time, or strict technique. When I cook, my thought process is rather yogic, meditative, and yes, I will say (cover your eyes kids) tantric. Cooking allows me to be more involved with my food for a longer stretch of time than what a meal provides.
The aromas, the textures, the sounds, colors, and flavors…each is a sensual trigger that leads me down a path of thought that helps me put my world in order. The overwhelming problems of my day fall away as I am cracking open a fava bean pod.
What else matters but the daily pleasure of bringing people together? Accounts payable can go to hell.
A Golden Moment
When you find fresh fava beans at farmers market, buy a couple of pounds and spend the afternoon on your porch shelling them for dinner. Pour yourself a glass of wine, and set up that old radio to play a static laced tune. It’s definitely a nostalgic scene, but shelling fava beans will give you time to talk to whomever you have drafted into helping you.
A simple task like shelling beans can give you the time you need for a conversation, a good dish and a memorable moment.
Fresh Fava Beans with Caramelized Onions and Chorizo
- 2 lbs. fresh fava beans, shelled
- 2 tbsp. olive oil
- 1 onion, sliced thinly
- 2 oz. dried Spanish chorizo, sliced
- 1 tbsp. chopped parsley
- 1 clove garlic, minced
- Salt and pepper to taste
Fill a 2 qt. saucepan with water, and bring to a boil. Add the shelled fava beans, and blanch for 3 minutes. Drain the beans into a colander, and rinse with cold water, to stop the cooking process. If your fava beans have a white outer skin, simply slip the skin off and discard. Place the fava beans in a mixing bowl.
Heat the olive oil in a 9” pan. Add the onion slices, and sauté for about 5 minutes over medium high heat, until the onion begins to brown. Add the chorizo, and sauté for another 2 minutes, until the chorizo has browned slightly. Add the parsley and garlic, and sauté for another 30 seconds. Remove from the heat.
Pour the sautéed mixture over the fava beans, and toss to mix well. Season with salt and cracked black pepper.