Virtuous beans

These flat green ones (grown from a jar of dried culinary beans) have done well, rising above the weeds in my shambolic garden on a rickety structure of bamboo poles. They are infinitely nicer than the runner beans I also grow but mostly give away. I think these are known as Romano beans. The best thing about them is that they remain stringless and tender even when mature. I cook them slowly in the Greek style with tomatoes (fresh or tinned), garlic and olive oil, potatoes too if you wish. It's called fasolakia lathera.

Here's a typical recipe 
https://thegreekfoodie.com/greek-green-beans-in-tomato-sauce/

I found this poem by Mary Oliver (did she write about everything under the sun?) called... Beans

They’re not like peaches or squash.
Plumpness isn’t for them. They like
being lean, as if for the narrow
path. The beans themselves sit qui-
etly inside their green pods. In-
stinctively one picks with care, 
never tearing down the fine vine,
never noticing their crisp bod-
ies, or feeling their willingness for
the pot, for the fire.
I have thought sometimes that
something—I can’t name it—
watches as I walk the rows, accept-
ing the gift of their lives to assist
mine.
I know what you think: this is fool-
ishness. They’re only vegetables.
Even the blossoms with which they
begin are small and pale, hardly sig-
nificant. Our hands, or minds, our
feet hold more intelligence. With
this I have no quarrel. 
But, what about virtue?