As a big fan of pulses, I’ve grown several types this year. The broad beans have been in the freezer for a while now, but I’ve just picked the last of the dwarf french beans, which are now drying off (above) and when shelled should produce a couple of jars of borlotti, cannellini and yin-yang.  I did a similar mix last year and they were delicious when soaked and cooked, so am looking forward to similar results.  And once in their air-tight jars, they’ll store for ages.