Fresh Shelling Beans – In the Pods

Each box includes 4.5–5 lb of fresh certified organic shelling beans still in their pods. Unlike dried beans, these are harvested fresh and need to be shelled before cooking. The pods are discarded after shelling—the fresh beans inside are the prize. Fresh shelling beans cook more quickly than dried beans and have a tender, creamy texture with exceptional flavor.

What's in the Box

Each 4.5–5 lb box yields approximately 2–2½ pounds of shelled beans, though the exact amount varies by variety. Varieties rotate throughout the season and may include Cranberry, Cannellini, Calypso, Jacob's Cattle, Lima, Sorana, Soybeans, Cowpeas, Coco Bianco, Flageolet, Black Turtle, Yellow Eye, and many others.

Shipping & Delivery

Order Deadlines:
- Order by Friday at 12 PM EST → Tuesday delivery
- Order by Monday at 12 PM EST → Thursday delivery
If a delivery date falls on a holiday, your box will arrive on the next available business day.

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Flavor & Use

Fresh shelling beans are worlds apart from their dried counterparts. Because they're harvested at peak maturity but before drying, the beans remain tender, creamy, and delicately flavored. They hold their shape beautifully when cooked and absorb aromatics exceptionally well, making them ideal for soups, salads, sautés, pasta, and braises.

Popular varieties like Cranberry, Cannellini, Calypso, and Flageolet each bring their own character—from nutty and sweet to earthy and rich—offering a depth of flavor you simply can't get from dried beans.

How to Cook Fresh Shelling Beans

1. Shell the beans: Remove the beans from their pods and discard the pods.

2. Rinse: Quickly rinse the shelled beans under cool water.

3. Simmer gently: Place the beans in a pot and cover with water or broth. Bring to a gentle simmer—not a rolling boil. Add aromatics such as garlic, bay leaf, thyme, rosemary, onion, olive oil, or a Parmesan rind for additional flavor.

4. Cook time: Fresh shelling beans cook much faster than dried beans—usually 20–30 minutes, depending on the variety.

5. Salt at the end: Add salt during the last 5–10 minutes of cooking to keep the skins tender.

6. Serve: Enjoy warm with olive oil, fold into pasta or grain dishes, spoon into brothy soups, blend into dips, or chill and dress for salads.

Storage Tips

Keep beans in their pods and refrigerate in a breathable bag. Use within 3–4 days for the best texture and flavor. Cooked beans will keep in the refrigerator for up to 5 days and freeze beautifully for longer storage.

Frequently Asked Questions

Are fresh shelling beans better than dried?
Fresh shelling beans are creamier, sweeter, and cook much faster than dried beans. Dried beans are wonderful in their own right, but they offer a denser texture and require soaking and much longer cooking.

Do fresh shelling beans need soaking?
No. Fresh shelling beans require no soaking and cook in a fraction of the time needed for dried beans.

Can I freeze fresh shelling beans?
Yes. Shell the beans, blanch them for 1–2 minutes in boiling water, cool immediately in ice water, drain well, and freeze in an airtight container or freezer bag.

How many people does one box serve?
A 4.5–5 lb box yields approximately 2–2½ pounds of shelled beans, enough for about 8–12 side servings or 6–8 generous main-course servings, depending on your recipe.

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A Short Season, Worth Catching

Fresh shelling beans are available for only a few weeks each year. Simmered with olive oil and herbs, folded into pasta, or spooned into soup, they're one of the great pleasures of late summer — order while the harvest lasts.