Using kitchen scissors, snip about 5 mm off the pointed tip of each pod. This opens a channel so the salted water can reach the beans inside - it is the step that makes the difference between seasoned beans and a salty shell. Rinse the pods and drain.
Put the pods in a bowl with 1 tbsp of the salt and rub it in with your hands for about a minute. This scrubs off the fine hairs on the pods and starts the seasoning. Do not rinse the salt off.
Bring the water to a rolling boil and add the remaining 1 tbsp of salt. This is roughly a 3 to 4 percent brine, about as salty as seawater.
Add the salted pods and boil for 4 to 5 minutes, stirring occasionally. Start tasting at 4 minutes: the beans should be tender with a slight firmness at the center, not soft like a cooked pea.
Drain and spread the pods out to cool in the air. Do not plunge them into cold water - it waterlogs the pods and washes off the salt. Serve warm, at room temperature, or chilled.
