Dragon's Langerie Beans

Pretty snazzy eh? These heirloom beans are sweet and flavorful raw, and will lose their distinctive striations when cooked, but I still prefer cooked beans. On Sunday I will be preparing a recipe, possibly involving these beans, from What Did You Eat in loving memory of Sher,
whose remarkable work and generous spirit will continue to be an inspiration to me as long as I cook, write, and eat.

ETA: OK, Here's what I did. I cooked them in boiling salted water for eight minutes along with two large garlic cloves (and subsequently used the bean-water for pasta, ans then the bean-pasta water for sesame sauce for the pasta. When the beans and garlic cooled I sliced the beans, diced the garlic, minced half a bunch of curly-leaf parsley from Monkshood farm, and drizzled everything with olive oil and balsamic vinegar. Salt to taste. Stripey they are not, but delicious and life-giving they are, this bean I had never seen. Have you sen these, Sweetnicks??We waited for shabes to indulge in these delicious tender beans so we could make a shehekheyonu. It truly is a remarkable this when life allows you to taste a new type of bean. Submit to the wonder.