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?

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

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.

> 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.