I had a glut a couple of weeks ago and made some curried bean soup - the
recipe called for french beans but it seemed to work just as well with
runner beans. I would imagine it would work OK on the tougher beans (but
take out the beans inside) as the whole thing is blended into a creamy soup
at the end.

Jeanne Stockdale

PS I tried Alan's method of freezing (i.e. without blanching) and was
delighted that they remained crunchy and didn't go into the usual soggy
mess. But how long can you keep them frozen if not blanched?

wrote in message
...
Having been away on holiday I come back to find my runner beans have
gone past it ie beans forming and tough. Is there anyway I can still
eat these or is it best just to let goo for seed

Thanks
Rich