FoodBanter.com - View Single Post - boiling legumes

wrote:
> wrote:
> > 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?
>
> I don't know what the goo was on your beans but something similar
> happened to me. Bought some Blue Lake beans which were fresh and
> crisp, nothing visible on them. Stored them in a plastic bag (the
kind
> of bag seen in the produce section) in the vegetable crisper
overnight.
> When I took them out the next day many of the beans were covered with
> a thick white curd-like substance. No odor but digusting looking.
The
> "curd" was probably some kind of fungus (my best guess as I didn't
take
> them back to the store). I haven't bought Blue Lakes, or any string
> beans, since.
>
> Mac

interesting, i thought maybe the disgusting goo was meant to be there
(I've never cooked string beans before).
If I could make them without that goo appearing, then i'd eat them.

Regarding your suggestion as to a possible cause, i'll add my
experiences. I didn't even store them, I bought them, carried them in
the cold for 1 hour, put them down for 2 hours in a warm room, prepared
them by cutting the tops and unstringing them where possible, and
boiled them.