They are similar to runner beans but are stringless and smooth.

What do I do with it?

Helda beans can be boiled or steamed. Top and tail first then to boil, bring a pan of water to the boil, add the prepared beans and cook for 5 to 10 minutes or until just tender but still crisp. Be careful not to overcook as they will turn an unattractive khaki colour and go soggy!

Helda Bean Salad Nicoise

200g potatoes, boiled and cooled
200g Helda Beans, topped and tailed and cut into strips
1/2 small red onion, cut into very thin strips
4 handfuls cut veggies, such as carrots, tomatoes, lettuce, cucumber or mushrooms
1 handful nicoise or other black olives
2 tablespoons drained capers
2 tablespoons chopped fresh basil or tarragon
2 eggs, hard-boiled, peeled and quartered
2 medium garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
2 tablespoons olive oil

Cook the potatoes and cut into wedges.
Cook the Helda beans in a small saucepan of boiling water for about 5 minutes, until they are tender but still firm. Drain the beans and rinse them under cold water.
Combine the garlic, mustard and lemon juice in a small bowl and gradually whisk in the oil until it is mixed well with the other ingredients. Season to taste with salt and pepper.
In a large bowl combine the potatoes, vegetables, olives, capers and fresh herbs. Toss with the dressing and garnish with the eggs.