It’s hard to make charred broad beans look sexy. Even on Martha Stewart’s website they resemble a burnt pile of crap. (Martha herself has a history of epically bad food photos.) But I digress…
Despite it’s less than glamorous aesthetic appeal, these babies are a moreish, heavenly delight. I could eat a whole bowl to myself, day in / day out. Although I probably shouldn’t as I hear charred material causes cancer (what doesn’t though, am I right?). Nevertheless, it is a simple, quick yet decadent treat to be thoroughly enjoyed.
I eat the whole bean, husk and all. It is soft and chewy and I de-stem them carefully beforehand so I can ravenously attack them without fuss later (but you don’t have to do this). The hard end and spine will never really be edible but go at it. Eat how you choose and feed your mitochondria the roughage it deserves!
If you are eating the whole pod, definitely keep the charring to a minimum, if not, char away!
- Fava beans (pick healthy green ones with velvety fuzz)
- Olive Oil
- Salt, Pepper
- Lemon juice
- (Fresh herbs if desired)
Carefully stem and toss the pods with olive oil. Grill for 4-5 minutes per side over high heat, for 8-10 mins, until pods are soft. Toss with lemon juice, sprinkle fresh pepper and salt. Voila! Delicious to the last drop.