Shell beans from their pods
ThIS task, known as ‘shucking’ is like yoga for the soul. Just grab a chair, a bowl, a handful of beans and start popping. Not just any beans, mind you – beans suitable are those that are dried like kidney, borlotti, butter and cannellini beans, or types that are shelled and used fresh, like soya beans and this flageolet bean I’ve grown called ‘flambeau’. Dried and fresh podded beans are excellent for casseroles, risottos, and soups.
While french and runners are grown for their pods and need regular picking, shucked beans can be harvested all in one go. Just wait for pods to dry out on the plants or, as is the case with these fresh flageolets, wait until the pods are large enough.
‘Shucking’ is like horticultural yoga! Circled: borlotti beans