If these aren't gorgeous beans, I don't know what are. I picked them up last Saturday at the Yao Cheng Farm stand at the Irvine Center Farmer's Market in Irvine, California. If you ever get a chance to go to this unassuming farmer's market, don't pass it up. The vendors are friendly, fun and the selection is crazy good.
|Yao Cheng Farm|
|king beans just waiting for me to take them home|
I enjoy talking with the farm stand owners whenever possible and getting their take on the best ways to enjoy their fruits and vegetables. In this case one of the daughters generously shared her favorite way to enjoy these beans. Unfortunately for me, I didn't exactly write it down and she was talking really fast and there were lots of people in line...so, this is half my recollection and half an adaptation by me.
1 Tablespoon canola oil
1 1/2 cups fresh king beans (or fresh fava beans)
1/4 medium white onion, chopped (I actually only just remembered that I should have added this, it would've been even better with onion)
8 large vine-ripened cherry tomatoes, halved
2 large cloves garlic, minced
3 squash blossom blooms, chopped (optional)
kosher salt to taste
fresh cracked pepper to taste
Heat skillet to medium and add oil. Add beans and saute for about 8 minutes, stirring occasionally. Add onions and saute another 2-3 minutes until onions are beginning to soften.
Turn heat to medium-high, add tomatoes, and garlic, and saute another 1-2 minutes. Lastly, add squash blossoms and saute another 1 minute. Season with salt and pepper to taste.
|about a minute left to cook|