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Pickles? Fermented? Never fermented a bean before but you might be able to get some funky miso business going on if you’ve got the kit
mrJL-
I’ve got loads of jars of bean chutney my dad made last year.
I suppose a straight up pickle could be nice with loads of ginger and some chilli. I might try some in a kimchi too but I can never be arsed sterilising jars properly.
Never seen a plant produce so much. We were still picking them in mid September last year.
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I’ve got millions of runner beans from my dad’s allotment and I’ve run out of things to do with them.
I’ve put them in curries, eaten them with bacon and chipotle, cut them really fine and had them with pasta.
Anybody got any bright ideas?