Wayne Gisslen

Beans, Fresh Shell

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  • Identification: These are the fresh, moist versions of the many types of dried beans.
  • Related Varieties: Although many types of beans are grown to be shelled, most of these are dried, and, with the exception of cranberry or borlotti beans, southern peas or cowpeas, and black‐eyed peas, few are available fresh. Soybeans and lima beans have their own entries below.
  • Evaluation: Look for firm, fresh, moderately filled‐out pods containing firm but not hard seeds. Avoid yellow or brownish pods, which are likely to be too mature.
  • Preparation: Shell and rinse. Cook before serving; raw beans can be harmful.
  • Percentage Yield: 40%