Wonderful Italian flat beans have made an appearance in my garden, thanks to my father.
Dad discovered them and he’s been growing them for years. Last winter, I got hold of some seeds from Dad to grow my own. But we don’t all have to pile around to Dad’s house – you can pick the seeds up relatively easily from garden centres nationwide, then plant in the winter for best results.
Beans are a great addition to the garden. They make a fantastic side dish or you can throw them in salads and stir-fries. You all know by now that I love growing something a bit different, and this variety of beans is simply delicious. They have that extra five percent magic, that’s for sure.
It’s the texture and taste of Italian flat beans that put them a step ahead of the others.
The one thing about these beans, though, is you’ve really got to give them some serious cooking – almost to the point of overcooking them. They need a lot of softening up, but don’t let that put you off.
Pop them into a pot of cold, salted water, cook them past the point of being al dente and they’ll be delicious. Remember: If it grows below ground, it should go into cold, salted water; if it grows above ground, it goes into boiling, salted water.
My favourite way to serve these gems is as a side, tossed in butter with toasted, slivered almonds. Give your almonds a short burst on a tray in the oven before tossing through. Pine nuts are a tasty alternative for some great texture and flavour.
Italian flat beans are also fantastic served in a tomato and caper sauce, or even tomato and anchovy.
Ken says
Ken Nicoll from Total Garden Care keeps Simon’s garden in order.
“We have just been enjoying the last of our Italian flat beans. Unfortunately, the caterpillars ended up finding a few of the last ones, but luckily we’ve had plenty. This variety we’ve been growing is a type of runner bean, so although it takes a while to set fruit, once it gets going it is prolific. We’ve given the flowers plenty of water, which seems to increase production.
“The older beans can grow to about 30cm long, but it’s best to pick them well before that, while they’re still tender. If you have grown beans this season, try grabbing a few of those stronger-looking pods before you pull the plants out. The dry brown pods will be best – make sure they are dry and store them in a cool dark place until next spring, when it’ll be time to plant a new crop.
“I can’t wait until the first frost. Until then, I am still on the lookout for caterpillars on our kale – but more about that soon.”
