Depending on who you ask, shell beans (or shelled beans) are sold dried all year long. However, if you go to a farmers market in late summer or early fall, you might be able to find a fresh bunch. Fresh shell beans are only available for a matter of weeks—if you spot some lima beans, act fast. Here are a few tips on how to select and store them, plus recipes to prepare them.
As a food blogger and home cook, I’m always seeking out new ingredients to inspire my recipes. And let me tell you, fresh shelled beans have become one of my absolute favorites. Their tender bite and incredible versatility have me hooked. If you haven’t cooked with fresh beans before, you’re seriously missing out.
In this guide, I’ll walk through everything you need to know to get cooking with fresh shelled beans. From selecting the best beans to nailing the right techniques, let’s dive in and unlock the amazing potential of these humble legumes. Get ready to add a wholesome new staple to your meal planning lineup.
Why Choose Fresh Shelled Beans?
Using fresh shelled beans has some major advantages over dried or canned options
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Brighter, nuanced flavor – Fresh beans have a flavor that really shines, with grassy, earthy notes. Much more exciting than dusty dried beans or salty canned versions.
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Tender, creamy texture – The creamy yet slightly firm texture of fresh shelled beans can’t be beat. They hold their shape beautifully when cooked.
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Faster cooking time – No overnight soaking required! Fresh beans cook up quickly, ready to eat in less than an hour.
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More nutrients – Fresh beans retain more vitamins and minerals compared to beans that have been dried and stored for long periods.
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Sustainable choice – Buying local, seasonal fresh beans supports small farms and reduces environmental impact.
With all these benefits, it’s easy to see why fresh beans deserve a spot in your kitchen. Keep reading for tips on selecting, prepping, and cooking them to perfection.
Picking the Best Fresh Beans
Shopping for fresh shelled beans is part of the fun. Head to your local farmers market or greengrocer and look for bins brimming with beautiful bean varieties. Here’s what to look for:
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Vibrant color – Pick beans with bright, uniform color. Avoid any with brown spots.
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Smooth skin – Beans should feel smooth and firm. Pass on beans with wrinkles, cracks or soft spots.
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Plump shape – Opt for beans that feel heavy for their size with a rounded shape. Flat or shriveled beans will be starchy.
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Attached shell – For the freshest flavor, look for beans sold in their shells. Shell them right before cooking.
Popular fresh bean varieties include lima, fava, cranberry, and black beans. Try different kinds to discover new flavors and textures.
Preparing Fresh Beans for Cooking
Prepping fresh shelled beans is fast and easy. Here’s the process:
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Rinse the beans. Give them a good rinse under running water to remove any dirt or debris.
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Trim the ends. Snip off the stem and blossom ends with kitchen shears. This helps the beans cook evenly.
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Leave smaller beans whole. Beans like black beans can be cooked whole without soaking or prep.
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Split larger beans. Bigger beans like lima and fava can be split in half down the seam to reduce cooking time.
That’s all there is to it! Now your fresh beans are ready to cook.
Mastering the Cooking Process
Cooking fresh shelled beans to tender, creamy perfection just takes a few simple steps:
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Start with a flavorful liquid. Cook beans in broth, water with aromatics like garlic and herbs, or part milk and water. This adds lots of flavor.
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Don’t add salt too soon. Salt can cause beans to get tough and dry if added too early. Wait to season until the beans start getting tender.
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Simmer gently. Let beans bubble at a lazy simmer. Vigorous boiling can burst their skins.
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Check doneness frequently. Beans go from perfectly done to overcooked quickly. Test often as they near the estimated cooking time.
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Handle with care. Beans are delicate. Gently stir rather than overhandling to avoid breaking them down too much.
In 25-45 minutes your beans should be plump, creamy, and full of flavor. Now let’s talk about some delicious ways to enjoy them!
Creative Ways to Use Fresh Shelled Beans
Part of the fun with fresh beans is coming up with tasty ways to incorporate them into meals. Here are some of my favorite preparations:
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Warm bean salad – Toss cooked, seasoned beans with crisp veggies, fresh herbs, citrus and olive oil.
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Bean soup – Puree cooked beans with veggie or chicken stock for a creamy, comforting soup.
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Bruschetta topping – Mash beans with olive oil, garlic and basil. Top toasted bread for an easy appetizer.
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Bean dip – Blend beans, tahini, lemon, and spices for a protein-packed dip or sandwich spread.
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Sauteed bean side – Sauté pre-cooked beans with aromatics and greens for an easy side dish.
With minimal prep, fresh beans can transform salads, sides, soups and more. Let your imagination run wild with all the possibilities!
Tips for Storing and Freezing Beans
Here are some tips for keeping fresh shelled beans fresh as long as possible:
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Store uncooked beans in a paper bag in the warmest part of the fridge for up to 3 days.
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Place cooked beans in an airtight container and store for 3-4 days in the fridge or up to 6 months in the freezer.
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Frozen cooked beans retain their flavor and texture well. Thaw overnight in the fridge before using.
With proper storage, you can enjoy fresh bean goodness for months to come. No more cans required!
Satisfying and Sustainable
Cooking with fresh shelled beans has truly become one of my favorite kitchen adventures. I love their versatility, wholesome nutrition, and the way they connect me to the changing seasons. If you’re looking for a satisfying, sustainable new staple for your cooking rotation, look no further than fresh beans.
What are shell beans?
Shell beans are varieties grown for their beans and not their shell (a. k. a. pod). Snap or string beans have soft pods that are eaten whole. But shell beans can have thick pods that are tough, fibrous, and not fun to eat. The shells must be opened in order to harvest the beans hidden within.
Most shell beans are sold still in their pods, which means you’ll have to shell them yourself. It’s not a difficult process, but it can be time-consuming. Some cooks like the steady, repetitive rhythm of shelling beans. If you want to make things even easier, some booths sell fresh beans that have already been shelled. To shell them yourself, pop the pod open with your fingers by giving the seam a gentle squeeze. Run a finger along the inside of the shell to loosen the beans from the pod. As long as the beans are ripe, shelling shouldn’t be a challenge.
Fresh shell beans have a creamy, tender texture. Butter beans (also called lima beans or gigante beans), cannellini beans, Coco Rubico beans, cranberry beans (named for the red spots on their pods), edamame, English shelling beans, and flageolet beans are all types of shell beans. Some other types of shell beans are fresh garbanzo beans and fava beans. They are at their best earlier than most other types, from spring to midsummer. Yellow eye beans, black-eyed peas, and purple hull peas are all shell beans too. Since the fresh beans have a short shelf life, many cooks dry or freeze them for future use. How to shop for shell beans:
If you want to buy fresh shell beans, look for pods that feel dry and firm and have a fresh, green stem end. Pick pods that are heavy for their size and have fat bumps on them. They will be the easiest to open and get to the juicy beans inside. Don’t be shy about getting a few pounds of beans. You can dry, shell, and store them for later. If you cant find fresh shell beans, substitute canned or rehydrated dried beans in a recipe. How to store shell beans:
Put shell beans in a paper bag and put them in the crisper drawer of your fridge. They will last for a few days. They can also be shelled and stored in a container in the fridge for a couple days. Lay the shelled beans flat on a baking sheet until they are solid, which should take about one to two hours. Then, put them in a plastic bag that can be closed again. Shell beans can be frozen for up to 6 months.
How To Properly Cook Beans
FAQ
How do you use fresh shelled beans?
How to cook fresh raw beans?
Can you eat shelling beans fresh?
How do you shell beans?
To shell them yourself, pop the pod open with your fingers by giving the seam a gentle squeeze. Run a finger along the inside of the shell to loosen the beans from the pod. As long as the beans are ripe, shelling shouldn’t be a challenge. Fresh shell beans have a creamy, tender texture.
What is the best way to eat beans?
The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.
What to do with shelling beans?
Shell them and cook them in vegetable and grains soups, braise them as a side dish to chicken, beef, or pork, or use them as a vegan or vegetarian main with a side of rice and slices of avocado. What Are Shelling Beans? Cranberry Beans. Photo © Molly Watson Shelling beans come in pods, much like the more commonly available pole beans.
Can shelling beans be dried?
Shelling beans, also known as soup beans, can be dried and stored for later use, unlike pole beans like green beans or wax beans. Fresh shelling beans, however, are a wonderful treat, don’t need to be soaked overnight, and can be cooked in just minutes.