Dragon's Langerie Beans
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.