This year I grew some gorgeous Borlotti beans. They are sometimes called cranberry beans and they are just beautiful on the plant.
Which is good. Because you can just leave them there to dry. And like all of us, they look lovely in their youth and then the world sucks their souls and they become withered, angry legumes ready for the soup pot.
You can pluck them in their youth and shell the beans for fresh use. Or you can freeze the beans. But either way you’ve got to unzipper them and pop them out. The pods are not edible (that I know of), but even the beans are pretty.
I picked a bunch and shelled them, but I left a whole lot more on the plant to dry. In a few weeks they’ll be ready to pull and save for the winter. Soups. Ham. Served cold with tuna.