When I stumbled upon the beauty of Fremont beans, I had to try them. Gorgeous to behold and easy to prepare! After an overnight soak and good rinse (they double in volume), I boiled them in water to cover by 2” for ten minutes, then lowered heat on the stovetop to a bare simmer. They were ready in just under two hours that way (I prefer a leisurely cooking approach). A bit on the starchy side in texture, and they make a lovely light broth. They’re really big and plump! Would make quite the showstopper in any dish that features them. They’re as big as grapes-the big ones you pluck from a bunch first!-and (mostly) hold their shape very well. I imagine they could be put on an appetizer board with toothpicks on the side; maybe make mini-kebabs with these. These could also be a fun introductory bean to a child, again because of the size and shape once cooked. Just hand one over at a time-cooled off a bit, of course. If an adventurous eater, they’ll take to it like a grape. I look forward to incorporating more of 21st Century beans’ other varieties into the goal of eating a bit o’beans daily for a healthy diet:)