These beans are so beautiful when shelled, creamy white and speckled with red. When you cook them, they lose some of that vibrant color but are such a great mix of starchy bean and fresh, light bean. Like part of a string bean crashed into a Great Northern bean. I like them a lot cooked, chilled and marinated with red wine vinegar and onions. I also like them as much cooked with a touch of cream and some pieces of roasted garlic. I even like them slightly overcooked with sliced raw scallion and braised meat.
