Dry baked runner/climbing bean

More and more I find the taste of vegetable like asparagus, carrot, parsnip, pumpkin etc, enhanced, or actually concentrated, by dry baking.

Now I am having a steady harvest of runner and climbing beans and the same principle works well. The flavor of bean after dry baking is definitely sweeter than cooking with oil & a little water. 
 

Simply bake at 180˚C until just turn soft, around 10-15 minutes depending on thickness of bean, season with salt and olive oil.