Types of Bush & Shelling Beans
Shelling:
Borlotto of Vigevano, Italy or Classic bush borlotto - use for fresh cooked shell beans, soups.
Bush or Snap:
Mereville di Piemonte aka Wonder of the Piedmont – a very rare heirloom from Piedmont, Italy. Piedmont is known for its truffles and chocolate cherry pralines – located in the north- western corner of Italy. These beans are a real treat with light yellow skin and purple streaks. They will turn bright yellow when cooked.
French Filet Vanguard:
A long round dark green bush bean - tastes almost as good as a pole bean. All I can say is Wow! They are as good as they get.
Simple idea for preparing your beans:
Cut off the tips if you want. Steam them until almost done (not long; five minutes or so). Remove from pan and chill by running cold water on them. Let them dry a bit. Grate some breadcrumbs. (Use good bread that has gone stale, not supermarket crumbs). Cook a clove or two of minced garlic in a tablespoon or two of olive oil. Add beans & mix well. Add breadcrumbs. Turn up heat some & cook until crumbs are toasted. Add salt & pepper if desired.