Organic French beans
Sweet and crunchy, this versatile bean can either be fast-food or the heart of a leisurely feast.
This versatile veg can either be fast-food or the basis of a leisurely feast. Boil briefly, then toss still-crunchy beans with a little sweated garlic and butter for a simple side. Slow-cook to richness with tomatoes and onions – good for pasta sauce with added olives. Or steam your beans and toss in a classic salad Niçoise. Summery bliss.
Country of originGrown in
- The UK
Dress warm, cooked beans in a garlicky vinaigrette to celebrate the first arrivals of summer
How to prepare
Top and tail them and blanch in boiling salted water for a few minutes. They need to have a squeak when you bite into them.
Most often we boil our beans briefly then dress them up with flavourings. Salad Niçoise is always a winner – add some or all of anchovies, hard-boiled eggs, new potatoes, tuna, lettuce, capers and olives. For something simpler, simply turn French beans in a pan of melted butter with a cloud of parmesan on top, or toss with crispy pancetta and shredded sage.
Keeps for up to a week in the bottom of the fridge.