[Sidney Pink]

Help,how do l cook them now that l've grown them?Are the pods also edible?

[Blowin]

Take a thin sliver off each edge of the pod in case they're a bit 'stringy'. Slice the whole thing into, say, one inch lengths and boil for roughly the same time as your spuds. Job done. Enjoy.

[Sidney Pink]

Thanks,will give it a try 👍

[Blowin]

Mine have been cropping for about 10 days now and that's the secret - eat them young when they're at their tenderest. Once they get tough and stringy, it's best to let them dry out until all that's left is a dry brown pod with beans inside. That's next year's seed. However, at this stage of the cropping period it's best to pick all the mature pods, as this helps the later ones to grow. Saving seed is more an end of season exercise.

[Sidney Pink]

Thanks👍

[tippben]

Found a great recipe for beans. I'm using runners, but string/french beans would definitely work. You cook them for about 3 minutes until al dente, not mushy. I also add a small pinch of baking soda to help keep the colour. Then you drain, and rinse with a kettle of water. Meanwhile, heat a bit of olive oil in a pan and gently fry wafer thin slivers of garlic without browning it. Add about two fistfuls of cherry tomatoes, quartered, pinch of sugar, salt, black pepper, then gently fry to a light sauce. Then toss in your beans and cook through. Finish with a few chopped chives. Obviously adjust and play with the recipe to your own taste.

[Sidney Pink]

Ta

[Good guy]

That sounds really good, Tippben, I will give it a try.
I sometimes cook mine with spices like cardamom and fennel seed, with a pinch of salt, black pepper and some lemon juice. I fry off a sliced shallot or two, gently, add the spices, then the sliced beans. Stir fry for a few minutes, add the lemon juice, cover tightly and steam until just cooked. Beautiful with dhal, grilled chicken etc.