1.   Although sea beans are her passion, Katz considers anything she finds beachcombing a treasure.

2.   Add the sea beans, and turn off the heat.

3.   Buehrer can provide such exotica as sea beans from Oregon tide pools, white currants from Washington and eggplants from Italy.

4.   Chefs are taking to sea beans, and several markets carry them.

5.   Dave Pasternack, the chef of Esca in the theater district, was introduced to sea beans more than a decade ago by a French chef.

6.   In one special, Pasternack mixes sea beans with the thinnest of green beans in a crunchy salad as a bed for a square of wild salmon.

7.   Mina Newman, the chef at Dylan Prime in TriBeCa, heard about sea beans from a supplier and was taken with the saltiness.

8.   Now, thanks to new farming techniques, fresh sea beans are becoming more abundant and available.

9.   Sea beans also grow in rocky coastal areas in the United States, particularly in Oregon and Maine, but have never been in much demand here.

10.   Sea beans drop from trees and vines into rivers in South and Central America and the Caribbean.