Fresh Beans

Fresh Beans

Fresh beans (also known as shellies, shellouts, shelly beans, or shuckies) appear in the summer and fall, and they're sweeter and more tender than dry beans. You don't need to soak them or cook them as long as dried beans, but they often need to be shelled before using.


Varieties:

edamame
edamame
These are fresh soybeans, that are usually sold shelled and frozen, but you can sometimes find them in the produce section, still in their pods. They're rich in protein, fiber, and other nutrients. Fresh edamame pods make great, healthy appetizers. Just steam the pods and have your guests split the pods open and eat the beans inside. Edamame, whether fresh or frozen, is terrific in soups and salads.
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fresh beans
fresh beans
Fresh beans appear in the summer and fall, and they're sweeter and more tender than dry beans. You don't need to soak them or cook them as long as dried beans, but they often need to be shelled before using. You can usually substitute them with dried beans pound for pound.
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fresh cranberry bean
fresh cranberry bean
These are available in the summer months.
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fresh fava bean
fresh fava bean
Fresh fava beans are available in the summer and are much better tasting than canned, dried, or frozen ones. Young fava beans need only be shelled, but more mature beans should also be peeled to rid them of the tough, waxy skin that surrounds each bean. The best way to do this is to blanch the shelled beans for a minute in boiling water, plunge them into cold water, and pull off the skins. Select large fava beans that don't have black spots on them, Larger ones are the best. About 400 million people worldwide have favism, an enzyme deficiency. Eating fava beans can cause adverse symptoms in some of them.
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fresh lima bean
fresh lima bean
These are exquisitely sweet and tender, as long as you get to them soon after they're picked. The freshest pods are brightly colored and snap crisply when you bend them. Fresh lima beans don't need to be soaked and you need only cook them about 15 minutes.
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