Slice into bite-sized chunks (no de-stringing needed). Steam or boil in salted water until they’re how you like them (4-8 mins), then toss with butter or oil, add to a salad or smother in rich tomato sauce.
They’re just as good – richer but less bright green – braised or slow-roasted with olive oil, chopped onion and garlic.
Keep in their bag in the salad drawer of the fridge, where they should last up to a week before losing their snap.
Country of origin
Grown in Spain.
Make sure your BBQ is on a medium/high heat (with steady glowing embers). Rub the beans lightly with oil and throw them straight onto the grill bars. Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins. Transfer to a bowl and toss with olive oil, sea salt and black pepper. Slice them into large pieces and serve with some fresh herbs and lemon wedges on the side for squeezing.