These beans are truly incredible. The only purple bean we know of that keeps her color when cooked. Their flavor is really hard to describe--definitely beany, but also super fresh like sprouts or asian pears, and a little something else, too. We all had fun last season trying to describe their flavor.

Our absolute favorite way to cook fresh beans of any kind is to saute them with butter and garlic until their just at that stage of al dente--succulent but not mushy, nor too firm. Mmm-mm!

Also this is a great bean to chop to an inch or two long and include in a fresh soup, like a minestrone, because they add so much color and keep their texture well--even after the soup has matured a few days.

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