But there is one drawback to the delicious beans: prepping them is, to say the least, labor intensive! Not only do you have the get the beans out of their pods, but you also need to release each bean from its outer skin. It is, however, a task I accept as part of the deal. If you want to eat the king of beans, you need to work a little for it.
Here the tender favas are paired with earthy, pungent hen-of-the-woods mushrooms, creamy Manchego shavings and a drizzle of white truffle oil. The dish is simple yet refined, and makes a superb appetizer for a dinner party.
After all that work, it’s best to take your time savoring every bite!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.