The thing I love about snake beans is that you pick all these today, and tomorrow there’s the same amount again.
And the other thing I love about snake beans is that they don’t mind heat, even extreme heat like we’ve been having. So long as they get enough water, they’ll keep bearing and even supply some shade and air conditioning to less tropical neighbours.
And the other thing I love about snake beans is cutting them into finger lengths, lightly blanching, and dressing with a garlic-olive oil-balsamic-soy-honey dressing while they are hot. Or with an Asian style lime cordial-fish sauce-sesame oil dressing. Or in a Green Bean and Mango salad. Or waiting until they are mature and shelling them to use like adzuki beans.
All in all, a lot to love about snake beans. Joy, in the Comments, asked where I got my seeds. These are a brown seeded variety I have been saving for many years. If you are gardening in a warm enough climate and you’d like some, I shall send some to the first 10 people in Australia to ask for them in the Comments.