Coco de Paimpol
These beans have been awarded the protected designation of origin (PDO) in Brittany. They are a white bean with occasional subtle streaks of pink. The plants grow slowly in the mild climate. The beans are picked by hand and sold semi-dried, which means they should be either cooked soon after purchase or frozen rather than stored. At time of writing, chefs in London are using these beans in dishes including ...
- This dish of poussin, crab and Coco de Paimpol from chef Tommy Heaney.
- Cauliflower, coco beans and Romesco sauce at Brunswick House, Vauxhall.
- Roast monkfish cheeks with a fennel and chorizo stew, Coco de Paimpol beans and endive at Medlar in Chelsea.
- This dish of Herdwick lamb, Coco de Paimpol beans, tomate farcie and lamb shoulder navarin from chef Nick Pasquier at Roux at the Landau.
An Italian favourite - although sadly the speckled colour fades when cooked. Some of the best borlotti are grown in the Lamon region of Italy. At time of writing, chefs in London are using borlotti in dishes including ...
- 'Borlotti all’uccelletto' - borlotti with tomato, garlic and parsley at Locanda Locatelli in Marylebone.
- Squid, borlotti beans, friggitelli peppers and salmoriglio at Brawn in Bethnal Green.
Cultivated by many growers in the UK such as Southalls of Norchard, N E Revill and Son and Wye Valley Produce. The plants produce red and white flowers so were originally grown for looks rather than as an ingredient. The beans grow anti-clockwise, typically up bamboo canes. At time of writing, chefs in London are using runner beans in dishes including ...
- Grilled lamb heart, runner beans and anchovy at St John in Smithfields.
- Grilled chump of lamb with Mojo Rojo, aubergine and runner beans at Bradley's in Swiss Cottage.
Grown in the UK, these are known as fava in the USA. In restaurants, it is the young and most tender beans that are often podded for a dish. At time of writing, chefs in London are using broad beans in dishes including ...
- This dish of guinea fowl leg, broad beans and new season garlic at Lyles in Shoreditch (credit: Ali Kurshat Altinsoy).
- Charcoal grilled sea bass with braised spinach, dried pepper, broad bean and za’atar salad at Moro on Exmouth Market.
- Lamb scrumpet, peas, broad beans and salsa verde at The Drapers Arms in Islington.
- This dish of langoustine with broad beans from chef Kevin Resodihardjo.
Always eaten fresh, these are available green or yellow and known simply as green beans here in the UK.
- A salad of artichoke heart and haricots verts at Bellamy's in Mayfair.
- Classic honey glazed duck confit with green beans at Le Garrick in the West End.
- Green beans tempura with black truffle aioli at Sushi Samba in the City.