Belonging to the same family as peas and green beans, runner beans taste similar to lima beans and are cultivated for their ornamental beauty and delicious taste.

However, raw runner beans have lectins — toxic substances that can cause nausea and vomiting in large amounts — so it's essential to prepare and cook the beans properly.

To prepare the beans, wash them in cold water and remove the tops and bottoms with a knife, as you would when trimming green beans.

Remove the fibrous pod strings by taking a paring knife or a vegetable peeler and sliding it down each side of the pod. Then cut the beans into thin pieces on a diagonal bias.

The most traditional way to cook runner beans is to boil them in salted water for about 5-10 minutes, though you'll want to check for tenderness as they simmer.

Boiled beans can be served with salt and butter as a side dish or tossed in with a main course, such as pasta.

You can also use a steamer basket if you have one, or pop a covered bowl of the beans into the microwave with a few tablespoons of water for 5-6 minutes.

Steamed beans can be served with a dash of lemon zest or goat cheese topping. Alternatively, you can sauté them with garlic and onions, ginger, and a drizzle of sesame oil.

If you're not planning on cooking them immediately, blanch them by boiling them for a minute, quickly put them in ice water, and once dry, arrange them on a baking tray to freeze.