Dwarf borlotto beans

[Small pumpkin]

I've got seeds form a very kind grape.
I've had no experience of them ever
Do they grow up cane supports like runners & French beans?
How do you harvest them? Is it the whole thing like runners or just the bean like broad bean ?
Also need to know what to do with them in the kitchen and storage.

Basically I need to know everything. They are a complete mystery to me

[Mr Bones]

Have only grown the climbing variety but bean pods can be harvested young to eat the whole thing (like French beans), or let the bean seed grow and eat fresh like broad beans, or leave on the plant to dry and harvest the seed for later use (soak overnight, boil for ten mins and simmer). I use them mainly in the slow cooker or for making huomous.

[roitelet]

I only have ever grown dwarf Borlotti beans. Grow them like dwarf French but they do have a tendency to climb a bit so I give them something to climb up about 4 feet high.

[Mark_Riga]

I've only ever grown borlotti beans for the beans. They are fine in chilli con carne and other bean recipes, soups and stews.
The dwarf type mature a lot earlier than the climbing variety (and are less susceptible to the stems being eaten through by rats). I plant similar to broad beans only closer together, a double row, 6in. between the row and probably 4 to 6 inches between the plants. I support like peas; I put canes at intervals both sides of the row and put twine at probably 6 to 9in intervals as the plants grow, when the pods lengthen they can be draped over the string to help keep them off the ground. If they are very late to mature, I have covered the row in Autumn with fleece if an early frost is forecast. But generally, I've picked and dried the beans without too much trouble.

If the beans are all maturing together, you could pull up the whole plant and hang up to dry (when I tried that once, a lot went mouldy so it would need an airy place). I tend to pick along the rows as they ripen. When the end of the pod that is attached goes soft, they are not likely to grow any more. I dry the pods then in our conservatory - anywhere dry will do. Ideally the pods would dry on the plants but thats not going to happen if the weather is damp. If the pods look like they could go mouldy before drying, shell them and dry the beans on a plate or shallow bowl. When the beans are hard they can be stored in a kitchen container like other pulses.
I use a pressure cooker to cook the beans - soak in hot water for about an hour then 15 to 20 minutes in the cooker while the rest of the veg are doing in another pan. Otherwise it is soak overnight and then boil 10 minutes and cook till soft like any other dried beans you can buy.

I grow a pencil type green bean for ordinary french beans (no idea what variety it is, just what I have saved seeds from for the last about 15 years). I get more than we can eat from a 10ft double row.