Fresh Garbanzo Beans & Pimientos de Padrón
Pan Fried, Browned, Blistered and Sprinkled with Salt, perfect company for a Summer Aperitif
This recipe from Happy Quail Farms, Californian guardians of the Pimientos de Padrón (Fresh Garbanzo Beans from Short Night Farm, my addition)
Pimientos de Padrón
Fresh Garbanzo Beans still in their pods
Take a pan and pour enough oil to generously cover the bottom of the frying pan. Turn the heat up on the burner. When the olive oil starts to sizzle throw the garbanzo pods and the peppers in whole. When the peppers start having small white blisters and the garbanzos are golden, they are ready. Remove from the pan and place them in a serving dish. Sprinkle with coarse salt (I used Maldon). Hold the pepper by the stem and bite. Pop open the Garbanzo pods and gorge on the sweet little beans within. Slippery, slurpy, salty, sometimes hot and sometimes not. Happy, happy, joy, joy!