But the most delicious thing we tried was this. Shell a bunch of guasanas. I ended up with about 1.5 cups of shelled beans- it'll depend on how many are shriveled up. Sauté them for a minute or two in a little olive oil, then dump them in a food processor with a clove of garlic, a bit of olive oil, some pepper, and a couple tablespoons of crumbled Cotija or Parmesan. I didn't need to add salt because I used Cotija, but if you use something else, you might. Purée till smooth and bright green. It was a lovely color. Put that in a bowl.
Chop two plum tomatoes and add a little salt and pepper, a splash of olive oil, and the juice of half a small lime. The original recipe called for serving this as bruschetta, but we just ate the beans with the tomatoes on top and didn't miss the bread. It was a surprisingly delicious combination and it looked nice too. The original recipe also called for a cup of oil to be used between everything.