Grower
Seasons/Availability
Cream Pea Shelling Beans are available late August to November.
Current Facts
Many fresh shelling beans are difficult to find due to seasonality and growing regions, unlike dried beans which are readily available. Peas, beans and lentils are referred to as pulses and offer a variety of textures and flavors.
Description/Taste
A rather elegant looking bean for a bean, Cream Pea Shelling Beans have a similar appearance and flavor to Cannelini shelling beans. Tasting delicately light and clean, the texture is smooth and creamy. Immature shelling bean pods tend to be smaller, causing the beans inside to sometimes taste too starchy or have a mealy texture. A yellowing Cream Pea shelling bean pod indicates maturity. To shell, press on the pod's inside curve; split open and remove beans.
Nutritional Value
Shelling beans must be cooked and should not be eaten raw as the human body cannot digest the raw beans. Heat and cooking only deactivates the toxin present in the raw beans and does not break it down. However, the deactivated toxin passes through our bodies and is not harmful. Nutritious beans contain anemia-fighting iron, a trace of potassium, vitamin B, generous amounts of minerals and are an excellent dietary choice for pregnant women. One-half cup provides one-third of the daily requirement of folate. Eating five daily servings of vegetables and fruit lowers the chances of getting cancer. A recent study found that eating nine or ten daily servings of vegetables and fruit, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Cook beans according to directions below; chill; add its sophisticated personality to a variety of salads. Toss into stir-fries. For a healthy side dish to serve with grilled or roasted meats, season with fresh herbs or simply drizzle with butter. Salt and pepper to taste. To prepare, remove beans from pods; discard pods; soak beans briefly in water, not overnight like dried beans; drain; cover with salted water; cook until tender, about fifteen to twenty minutes; drain. Braising is the preferred method for best flavor and texture. Braise in salted water, chicken stock or vegetable stock until tender or until liquid is absorbed. Use as desired. NOTE: Never cook raw beans and pulses in a slow cooker. Always soak dried beans overnight or at least 8 hours; drain; cook in fresh water or stock until tender before adding to a slow cooker. Fresh shelling beans must be pre-cooked before adding to a slow cooker as well. To store, refrigerate shelling beans in a perforated plastic bag to allow airflow. For optimum quality, use within one week. Pods may begin to turn black or develop spotting but the beans inside will not be affected.
Geography/History
Grown locally at Weiser Family Farm in California, and producing inedible pods, Cream Pea shelling beans are defined as mature beans that are harvested from the plant before the beans dry and harden. At harvest, the stage of the bean is revealed by the pod. A bulging pod indicates large, mature beans inside and are much easier to shuck. If the pod appears to be shriveled, it is overly mature. Very close to its dried stage, the beans inside the pod will have a much firmer texture. Edible pod beans, such as French beans are bred for their flavorful and tender pods, while shelling beans are bred for the flavorful and tender beans inside the pod. Specialty Produce strongly supports our local California growers and farming industry.
Featured Recipes
Recipes that include Cream Pea Shelling Beans. One
is easiest, three is harder.
