We grow several french bean sorts in the garden, 2 of them are comming in to season. The middle one are common dutch “sperciebonen”, the left ones are a type that we bought in France last year. They are much thinner and have a black pattern on them. On the right, the last snap beans of the season. In probably 2-3 weeks the butter beans are going to be ready, butterbeans are more or less the same shape but yellow, buttercolour.
French beans are eaten just like this, boiled in a pan with plenty of water and a bit of salt. In Dutch they are called “spercieboon” which comes from “aspergieboon” or aspergus-bean because they are served with molten butter and nutmeg, like asparagus.