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When you'd go for a drive on the Lebanese coast early June, and start seeing on the sides of the roads old wooden carts topped with a mountain of fresh broad beans popping everywhere you looked, you'd know for sure, summer is here.
The vendors behind those carts would be calling out "Fool! Fool!"
No, they're not being rude insulting innocent passer-by, Fool is how we call broad beans back home!
Oh the nights we've spent out on the terrace, playing heated cards games, snacking on Fool and beer!
Those were good times indeed.

As a youngster, my brothers, cousins and I used to raid our uncle Camille's and aunt Juliette's Fool crops, eat as much as we could, and throw the skins to the neighbors' chickens hoping they'd cover up for our acts. Of course, we didn't fool anyone (see what I did there? fool - fool?) and we'd always end up caught green handed, but aunt and uncle were always more than happy seeing us snacking on healthy greens and fruits from their gardens instead of processed snacks, and brag about that to our mom using it as an argument for bringing us over more often.

So you could imagine how happy I was to find out that the Japanese also share our love for fresh broad beans! Only here, they call it Sora-mame, the beans of the sky. Isn't that a beautiful name?
Again here, they're available in abundance when summer comes, and I'm more than glad to be using them in this classic, simple and speedy Lebanese dish, Rez A Fool.
Enjoy!

Fresh Broad Beans and Rice - Rez A Fool - Vegan Challenge Day 9
Serves 2:
- 1 cup short grain, round rice, washed
- 1.5 cups of fresh broad beans, skin removed and split in half
- 1 small onion, minced
- 2 cloves of garlic, crushed
- 2 cups vegetable stock
- 2 tablespoons olive oil
- salt

Heat the olive oil in a pot.
Gently fry the onions on medium low heat until soft and translucent.
Add the garlic and beans and continue frying for 2-3 more minutes.
Add in the washed rice, and gently toss until the rice grains are coated in the oil, glistening and translucent, about 3 minutes.
Cover with the stock, season with salt and put the lid on the pot.
Once you start hearing the stock boiling, reduce head to low and let cook until all the liquid is absorbed. Turn off the heat, and keep covered for about 5 minutes.
Serve with a refreshing summer salad and a beer.

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