i tried boiling some legumes, they were long beans, I first cut off the
tops then pulled them down to remove the stringy side. same wit the
bottom
I did smiilarly with short beans too, just cutting off the top and
bottom.
I boiled them and took them out when they were soft, and when I took
them out to eat them, I saw all this gooy/guey substance on them, it
was quite disgusting. it looked like a water based glue -extremely off
putting.

is there any way to avoid this?

i'd like to buy normal things like butter beans, since i've heard that
they may not have the goo. What family do butter beans come from, is
it a gooless family, and where can I get them?