I don't think I have ever seen purple beans before...they are definitely different looking!
If the color doesn't bleed, they would make a lovely 3,4,5...bean salad. Or mixed into standard potato salad. Came up with the idea of cooked large dry limas (aka butter beans) to make "fauxtato salad". Taste and texture mimics real spuds but it's healthier. Once fall comes I'll try them for Deutsche Ersatzkartoffelsalat.PBS is showing "Breakfast Special" this week - lots of Benedicty dishes including putting fresh spinach (could use chard) atop a cracked egg in a skillet. Add ice and inverted bowl to steam greens and "poach" the egg.
Oh my goodness.. they are beautiful and look delish! Seriously, your next book should highlight your photography..
Bet these would be an awesome addition to Nova Scotia Hodge Podge. I made some the other day. I like to try and convince my self how healthy it is with all the vegetables, but somehow the cream and butter additions keep niggling at my mind. Heck, it tastes wonderful and is a "summer only" treat..
Oh Elaine...Podge is to die for isn't it? I can't unfortunately convince my children of same. I did however make them our version of Corn Fritters, not the Southern variety but our Canadian ones. Love the idea for the chard...may try that out on them tonight, substituting my garlic scapes for garlic. Looks delish!
I've not seen these before....do they taste the same?