First, they aren't beans. What they are is a thin green stem vegetable that I understand is harvested wild on rocky beach environments in many places. Whatever they are botanically, they are excellent to eat. My local supermarket has featured them several times this winter, and I always get a big bag. They have a kind of asparagusy flavor, and I have cooked them with asparagus, but they work well in soups, stews, casseroles, pasta, rice dishes and sautéed with other veggies. I used some in a Korean udon noodle dish tonight. If you haven't tried them, I recommend them highly.
caw
caw
