De-string with peeler if your beans are large, then slice into bite-sized chunks. Steam or boil until they’re how you like them, then toss with butter or oil, a simple vinaigrette or pesto. For more luxury, stir through a spoonful of clotted cream and top with crunchy toasted almonds.
They’re just as good – richer but less bright green – cooked in a rich tomato sauce for about an hour, until melting and tender. A lovely pasta sauce, with a few anchovies, olives of capers thrown in for good measure.
Keeps for up to a week in the bottom of the fridge.
The first flush comes from our farm in the Vendée in June then home grown in August and September. They like to grow in hot and humid climates so can be a challenge to grow in the UK. Up for that challenge are our growers Jono Smales in Hampshire, along with Anthony Coker and Jim Skevington from the SDOP.
These climbing beans are air freighted all year round from developing countries by supermarkets - a practice we believe is just madness.
Country of origin
Grown in the United Kingdom.