Because I haven’t wanted to eat runner beans for breakfast, elevenses, lunch, afternoon tea and dinner, I’ve now got a glut.
The runner beans are so big now that they’re not going to make it into the cooking pot. So we go to Plan B; I’m going to have a go at entering them into the autumn show. There’s a class for ‘Longest Runner Bean’ and I might have a few worthy entrants. I might even be going head-to-head with my cousin. She said she might have to send over a stealth force of slugs if my beans look like they’re getting too long.
The problem is that some of them have already started drying out though. I’ve already collected the beans in the above picture. You see, I was never really a fan of runner beans. But having been able to pick them fresh and bung them straight into the saucepan has converted me. Not completely. I mean, they’re not my favourite vegetable. I don’t put them on my plate and think “oooo RUNNER BEANS, YUM!”. I just adds a bit of variety. They’re in league with broccoli; I know they’re good for me, and they don’t taste offensive, provided they’re cooked properly.
But what I do love about runner beans, is the actual beans. When you pop open the crispy pod to reveal startlingly vividly coloured jewels that look as though they’ve been expertly hand painted, buffed and polished. And to think what’s stored inside those beans. All that information packed into a polished case, and all it needs is a bit of sunlight, warmth, food and water. All that information turns into energy and grows and grows and grows…
Magic. Magic beans.
Tags: autumn show, pulses, runner beans
August 17th, 2009 at 8:15 pm
Love this post! I grow runner beans because they are just so easy to grow (along with the courgettes) but they aren’t my favourite vegetable. Of course I forget all of that when I have an envelope full of the shiny beans, I think it regresses me right back to watching Greenclaws as a kid!
August 18th, 2009 at 7:46 am
The runner beans I grow have shiny black beans like polished jet - beautiful. Salford Black - lovely long deep green pods.
I suppose growing up in a family that grew all its own veg has made me immune to gluts and I happily eat whatever is in season day after day.
Now it’s an excuse to bury my nose in my favourite cookbooks - Jane Grigson’s Vegetable book; Elizabeth David’s French Provincial Cooking and Italian Food; and Claudia Roden’s Middle Eastern Food will provide inspiration for weeks of variations.
Runner Beans - slow cooked with tomatoes, a la greque, in pasta dishes, frittatas, with garlic or summer savoury, flavoured with anchovies or a sharp crumbly cheese, in pasties and curries…
Enjoy your beans and good luck in the show!
Celia
August 18th, 2009 at 12:03 pm
Save some for seed next year, freeze others already cut and blanched and when you reheat them, instead of boiling them, chuck into a large frying pan, on a low heat, with half a chopped onion and a knob of butter (or some olive oil). Stir gently - when they are defrosted they are also cooked. Now sprinkle with a good handful of strong flavoured cheese and serve - delicious!
August 24th, 2009 at 10:30 am
Those beans are sooooo beautiful!
August 25th, 2009 at 9:33 pm
I’m growing what they call “farmer’s toes”. They are big and white (about 2,5 cm). I have been very unlucky with any kind of beans this year, most rotted away or didn’t show up at all. But there’s always next year. Unlike you I love to eat beans, runners as well, in fresh or dried shape. Pretty beans like yours are even better!
August 31st, 2009 at 10:45 am
i dry and save all bean seeds for winter soups and stews soak over night renew water simmer till soft and add veg esp lots of toms,spuds bit of rice olive oil yum yum. liz