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Sometimes the smallest things in life bring you the biggest pleasures. Garbanzo beans– or huasanas, as they are called in Spanish– fall into this category.
One can find bushels of these freshly picked bean stalks on roadsides around Southern California, often being sold out of the back of a farmer’s flatbed truck. You give him a $10, he gives you an armload, and you head home to begin picking the pods from their places amongst their leaves. You pick and you pick and you pick, filling a large cooking pot to its brim. You rinse them, put them back into the pot with a few shakes of salt, and set on the stove to cook over medium heat for 15-20 minutes, or until the pods turn a bright green, stirring intermittently to prevent them from burning. Once they’ve cooked, you sit out on the back patio with a nice, cold beverage, and begin the ritual of pulling apart the pods and popping the beans into your mouth. This can go on for hours, as huasanas are particularly addicting, so be prepared. They will also keep, covered and unrefrigerated, for up to three days. An Adventure Food that is simple, inexpensive, and fun!
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