Stringless beans are the long, firm seed pods of the common green bean plant (Phaseolus vulgaris) which are harvested and consumed while the enclosed seeds are still tender.

Unlike string beans, which come from the same plant family, stringless beans do not have the fibrous strip running down their side which is often removed before cooking. The main varieties of stringless beans are Larador, Branco and Matadore, and they can grow up to 10-20cm long and are about 0.5-1cm wide. They are usually not completely straight but have a slight bend and a point on one or both ends.

In South Australia, the season for stringless beans is summer to early autumn, and it is best to buy them freshly picked from a local producer as they tend to become sweeter the longer they are left on the bush. Stringless beans are a rich source of fibre, vitamin C and folate.

When selecting beans, choose those with slender, crisp pods and bright-coloured skins that are free from any blemishes. Beans can be eaten raw, steamed, boiled or stir-fried and go well with lemon, feta, chilli, garlic, pinenuts, or as a side to other main dishes. It is best to store them unwashed and refrigerated, in either the vegetable crisper or in a plastic bag.

You can find stringless beans at Alnda Farms, Merry Cherry Farms, and Salad Greens and Kitchen Herbs stalls at Adelaide Showground Farmers’ Market on Sundays from 9am to 1pm at the Adelaide Showground, Leader Street, Wayville.

Salad Green and Kitchen Herbs also trades at the Willunga Farmers’ Market on Saturdays from 8am to 12.30pm. Alnda Farms and Merry Cherry Farms also trade at the new Gawler Farmers’ Market on Saturdays from 8am to noon at the Gawler Visitor Information Centre, 2 Lyndoch Road, Gawler.

Willunga Farmers’ Market chair and foodie Pip Forrester has shared this versatile salad recipe which can include any of the beans and peas that are in season and available at the market.

Green Bean and Pea Salad

Ingredients

20 – 30 green beans
500g fresh peas
A handful of snow peas and/or sugar-snap peas
2 handfuls of rocket, baby spinach or cos heart
1 tbsp lemon juice
2 tsp honey
Salt and freshly ground black pepper
3 tbsp South Australian olive oil
½ cup feta, crumbled

Method

Blanch the beans, snow peas and/or sugar-snap peas for about 1 minute and refresh. Blanch the fresh peas for 2-3 minutes until tender and refresh.

Cut the sugar-snap/snow peas in half lengthwise and the beans to a similar shape and size.

Place the peas and beans into a bowl, add the salad leaves and mix together.

Whisk the lemon juice, honey, olive oil and seasoning together and dress the salad lightly.

Sprinkle the crumbled feta cheese on top and serve.

Serves 4 as a side dish