Clearing out the freezer ready for a defrost so edamame beans with a little garlic, potato wedges, green beans and beetroot.
What's the actual difference between edamame and romano beans? (I'm sorry,- i'm a savage
). I've never seen edamame, but a few times a year i manage to obtain frozen romano beans. (And i have 2 packs in the freezer right now!). I absolutely adore romano beans only because their taste reminds me Armenian beans. This cultivar is so special, that i've seen it only in Caucasus. Very few farmers and gardeners grow it though. I'm used to it since childhood, and nothing can be tastier than Armyanskaya "pokhljobka" (sauteed beans/any veggies with dense liquid with certain herbs). When we (mom and i) were in Abkhazia last summer, i was seeking for it across the entire Gagra market, and only one vendor offered us pickled Armenian beans. They were extremely oily, but we bought 600 gramms (it was a huge bag) and carried home. It caused a lot of troubles, because everything looked like it was "cursed" with oil (and considering my "big love" to oil, it's not hard to guess, that i wasn't pleased). But i devoured all of it, because, besides the divine taste of the beans themselves, the marinade was really outstanding. When i was in Abkhazia alone, about 7+ yrs ago, i also bought them,- but they need to be cooked for a very long time, and it was a challenge to cook them on the pathetic electric stove that my greedy Abkhaz hosts had given me. If/when i ever go to the Black sea shore again, i'll be eating Armenian beans my whole vacations!
Because i miss them a lot, and i often think of them and remember Armenians, my childhood and younger years and happy vacations at the Black sea shore.
Armenian cultivar that i'm in love with (a dish of pickled beans):
