Synonyms: shelly beans = shellies = shuckies = shellouts
Fresh beans appear in the summer and fall, and they're sweeter and more tender than dry beans. They're also easier to prepare, since you don't need to soak them or cook them very long.
beer bean See edamame.
fresh cannellini bean = fresh white kidney bean = fresh fazolia bean Substitutes: cannellini bean (dried) fresh cranberry bean = fresh borlotti bean = fresh saluggia = fresh shell bean = salugia bean = fresh crab eye bean = fresh rosecoco bean = fresh Roman bean = fresh fagiolo romano Notes: These are available in the summer months. Substitutes: cranberry bean (dried) edamame = sweet bean = vegetable soybean = beer bean = edible soybean = garden soybean = immature soybean = green soybean Pronunication: ed-duh-MAH-may Notes: These are fresh soybeans, often sold in the pod. Steam them, then split the pod open and eat the beans inside. They're also great in soups. Substitutes: garden pea OR fresh black-eyed pea
edible soybean See edamame.
fresh fava bean = fresh broad bean = fresh butter bean = fresh Windsor bean = fresh horse bean = fresh English bean Pronunciation: FAH-vah Notes: Tender fresh fava beans are available in the fall and are much better tasting than canned, dried, or frozen ones. Fresh young fava beans need only be shelled, but more mature beans should also be peeled to rid them of their tough, waxy skins. Substitutes: fava bean (dried) OR fresh lima beans (These are sweeter, and more delicately flavored.) OR chickpeas
garden soybean See edamame.
green soybean See edamame.
immature soybean See edamame.
fresh lima bean = fresh butter bean = fresh Madagascar bean = fresh wax bean Notes: 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. Substitutes: garden peas OR lima beans (dried)
sweet bean See edamame.
vegetable soybean See edamame.
Copyright © 1996-2005 Lori Alden