Actually early summer is the best time for home-grown broad beans, which are traditionally dressed with butter and summer savory. Dill also goes particularly well with these. When the pods become very large, the beans inside are best blanched and skinned. This treatment works all year round for frozen broad beans, and the bright green kernels add freshness to mixed-bean salads.
Runner beans come into season in the late summer. String and slice them, then cook quickly in boiling salted water. You can serve them hot, dressed with butter or olive oil, or in a sauce. Green beans are also delicious eaten cold as a salad. Try mixing the beans with omelette strips and serve as a starter with a warm bread.
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