These are one of the most delicious type of beans especially if you know how to cook them. They are also known as Borlotti beans or "barbunya" beans and their taste are mild, nutty and goes very well with acidic counterparts such lemon/ lime/ vinegar.I cook with these very often but it is hard to find good ones. This organic one was especially easy to cook and tasted really good. Once cooked these beans will change their color to a light brown and this is normal.Here is a very basic recipe and you can see the end result in the picture.I used 1 lbs of beans - half of the package. Other ingredients: 2-3 carrots , chopped. 2-3 small patatoes chopped. 1-2 tomatoes chopped. 1 table spoon of tomato paste. 1 big or 2 small onions copped. 1 tablespoon of olive oil. Black pepper and salt. Water or vegetable or chicken broth. (you can add may other things but this is the very basic recipe and easy to make). Total time besides the soak: 25 minutes.I cook beans either in dutch oven or in pressure cooker. For this one, I used my pressure cooker (Presto 01362 6-Quart Stainless Steel Pressure Cooker) and I am very happy with it.Whether you prefer to use a pressure cooker or dutch oven, you will need to soak these beans overnight. Done correctly, these beans are very tasty and a little will make you feel full . Below are the steps of the recipe:1- SOAK the beans in warm water overnight.2- NEXT DAY: add olive oil, black pepper (you want to add black pepper in advance for it to cook in oil, this way it will not hurt your stomach), and chopped onions on the cooker/ pot. Let the onions sweat a little approximately 5-6 minutes over medium heat.3- ADD chopped carrots, chopped potatoes and any other spice you see fit - in addition to black pepper and salt , I usually go with cumin (helps with the gas) and all spice. Turn them with onions so that their taste blend.4- Add the beans that you drained. Again mix with all the vegetables (I used basic vegetables, feel free to add peppers/ celery sticks or roots ) so that their taste blend.5- ADD chooped tomatoes, tomato paste and salt. Mix with spoon.6- ADD either plain water or any kind broth - I used for this one half chicken broth and half water. I never use brith by itself, it would make the dish too dense. Water should barely cover the beans if you are making it in pressure cooker- if you are making it in dutch oven add the water hot - boiling and add more than barely covering. In dutch oven you would need more water.7- PRESSURE COOKER: close the lid, once it starts boiling reduce the heat and cook for 15 minutes.8- DUTCH OVEN: after it boils, cook in medium heat for a good 1,5- 2 hours until the beans are soft.9- Serve with GREEN + ACID: beans go very well with fresh greens and acidic flavours. For this particular one I use parsley and lemon. You can use fresh cilantro and lime . Baby aragula and lime/lemon/ pomegranate vinaigrette.I do not recommend hot spices with these specific beans yet I do them Mediterranean style hence they are supposed to be light/ fulfilling and can be stored in the fridge up to 5-6 days. We eat them cold/ hot .All in all, I sincerely love these beans and when cooked well , they are extremely delicious. I received these beans at a discounted price for my honest review and yet i do not overrate items because of a discount. These beans are seriously delicious. and I will order them again once I run out.