How to use Lacto-Fermented Beans

Use like a gherkin – Fermented beans can be used any way you would use a pickled vegetable. Add to a grazing platter; served with crackers, cheese and chutney; or sliced into sandwiches.

Add to salads – A favourite summer side is a plate of sliced homegrown tomatoes, thinly sliced red onions and lacto-fermented or pickled green beans. Spoon over 1-2 tablespoons of the brine liquid, drizzle with olive oil and finish with cracked pepper and a sprinkling of fresh basil or oregano leaves. Make into a light meal by adding fresh mozzarella torn into chunks and serve with bread.

Use in new potato salad – Combine 600g boiled waxy salad potatoes with 12 chopped lactofermented beans (or pickled), ¼ finely chopped red onion, 1 tablespoon capers and a handful of chopped parsley and dill. Make a dressing of 4 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 teaspoon wholegrain mustard, ½ teaspoon sugar and salt to taste. Add to the potato salad and toss to combine.