Ebony Beans
From Steambeat 13 years ago
- 10 Minutes to make
- Serves 10
The Texas Ebony used to be very plentiful in town when i was a kid, but as the town expanded landscapers and homeowners alike soon became less than enamored with the leafy shade tree ( a member of the pea family ) as it had a tendency to be very messy. Read more I had always heard that the pods where edible and had always wanted to try them. Problem was I didn't know where to begin, knowledge about eating the local taxonomy has almost been completely lost thanks to the youngest generations disinterest in, well everything, and rapid development. And then I asked my dad. It seems even now the old man is still a wealth of eating knowledge. So here's to the man that fed me my first steak and bought me my first beer. Texas Ebony is Pithecellobium Flexicaule though it seems it its classification was changed to Ebenopsis Ebano at some point. The leaves are spaced in a zig zag pattern and the pods are large fleshy and green when unripe and change to dark brown or black and woody as they ripen. See less
Ingredients
- 25-30 Green ebony pods. ( pods should be five to six inches in length with the outer case green and hard but still slightly pliable ) shopping list
- Salt ( 2 tablespoons ) shopping list
- (Optional) shopping list
- 25-30 Dry Ebony pods ( The pods should just be splitting, clip from tree or harvest beans from fallen pods ) shopping list
How to make it
- Gather 25 to 30 green pods. Clip the woody ends and wash the pods. Pods should be inspected for small holes. Those with holes should be discarded as your probably holding the new home of a weevil. Each pod will yield eight to ten beans.
- Set a large pot or kettle to boil and salt. When your water is boiling toss in the pods and wait for them to open. Remove from the water and let cool. The beans inside should be white and soft, this is the outer casing cut this away to reveal the inner bean. Eat inner bean, enjoy.
- If you using dry pods fill a cast iron skillet with about an eighth of an inch of oil. Husk the pods and wash the beans well, discard any with weevil holes. place in hot oil after the beans have dried from their rinse then turn them after about 2 minutes. Pat dry, let cool, then shell with a nutcracker. Salt and enjoy.
The Rating
Reviewed by 1 people-
Wow!!! I haven't had these or heard talk of them since I was a kid! (long time ago!!) Thanks for sharing, brings back memories. I remember collecting these in my grandmother's yard and then her roasting them. They were always a wonderful treat!
mendi
in Harlingen loved it
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