> 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.

I've never had that effect. Perhaps you've cooked them too long. I only cook
mine maybe 10 minutes or so, and then immediately cool them off a bit in
cold running water to halt the cooking. I like mine with a little texture,
if not exactly crisp.

That description... water based glue - extremely off putting... reminds me
of okra, which does come out that way normally. That's why it is used in
soups as a kind of thickener. But pickled it has none of that consistency.