Runner beans can be kept for 2-3 days in a cool vegetable rack or larder or in the bottom of a refrigerator.
Top and tail the beans and remove any strings, then cut into thin, oblique slices, about 3-5cm long.
Add the beans to about 2cm boiling salted water, cover, and cook for 5-10 minutes or until just tender. Drain thoroughly. Serve tossed with butter and a little chopped savory and well seasoned with black pepper.
Season the beans with salt and cook in a steamer over a pan of boiling water for about 10-15 minutes. Drain and serve as for boiled beans.