Just wanted to add a few words on borlotti beans from the UK, especially as I have just had some for dinner, and they were absolutely delicious: fat, nutty, yum. I have just harvested some to be used fresh, like the ones in the photo, red striped, again absolutely beautiful things. Cook them in unsalted water ( add seasoning after, as salt toughens them up) and boil for about twenty minutes, or until tender. Serve with a bit of fine olive oil, some parmesan, maybe a tomato sugo, anything really, but better along Italian lines.
If, like me , you have shelled them fresh then they wont keep uncooked for more than a few days, so better to leave them to dry on the vine, and pick them when they are well wrinkled. These beans could see you through the winter, well, if you have planted a whole field of them that is. I absolutely love borlotti beans...
