We have had a very good crop of runner beans this year. Some have been frozen but in an attempt to revive dying skills, we have preserved some by salting them.
Yes, I know, salt is the must-avoid ingredient nowadays. The reality is, it is a must-avoid if you are eating a diet mainly of processed foods stuffed full of sugar, fats and, of course, salt. Yes, it is right to avoid eating too much. However, if your diet is based on healthy, home grown foods, salt is much less of an issue.
And once salted beans have been prepared for cooking, most of the salt is lost anyway.
To prepare beans for salting, chop them after rinsing them. In a jar place a layer of salt. On top of it add a layer of chopped beans, then another layer of salt and so on til the jar is full. Close the lid.
You will rapidly see the salt turn to brine as it draws out the moisture from the beans. Store the beans in a cool dry cupboard, wrapped in brown paper to keep off any light, which can cause the beans to discolour.
To use the beans, rinse them and steep them in warm water for about 45 minutes. Then cook.