Shell Beans: A Guide to Selection, Storage, and Cooking

Shell beans (or shelled beans, depending on who you ask) are sold dried throughout the year, but, around late summer into early fall, you may be able to score a fresh bunch at your local farmers market. Fresh shell beans are only available for a matter of weeks—if you spot some lima beans, act fast. Here are a few tips on how to select and store them, plus recipes to prepare them.

What are shell beans?

Shell beans are varieties grown for their beans and not their shell (a.k.a. pod). Unlike snap or string beans, whose tender pods are wholly consumed, shell beans can have thick pods that are tough, fibrous, and not enjoyable to eat. The shells must be opened in order to harvest the beans hidden within.

Types of shell beans:

Fresh shell beans have a creamy, tender texture. Varieties of shell beans include butter beans (also known as lima beans or gigante beans), cannellini beans, Coco Rubico beans, cranberry beans, edamame, English shelling beans, and flageolet beans.

How to shop for shell beans:

When shopping for fresh shell beans, look for pods that are dry and firm to the touch with a fresh, green stem end. Choose pods that feel heavy for their size and have fat bumps; they’ll be the easiest to rip open, revealing the plump beans inside.

How to store shell beans:

Store shell beans in a paper bag in the crisper drawer in the refrigerator for up to a few days. They can also be shelled and stored in a container in the fridge for a couple days. To freeze them, lay shelled beans flat on a baking sheet until solid (about 1–2 hours) and then transfer to a resealable plastic bag. Shell beans can be frozen for up to 6 months.

How to cook with shell beans:

Shell beans can be used in many of the same dishes as dried beans, but note that fresh beans do not require pre-soaking and will cook much more quickly.

If you’re working with canned or dried beans, we’ve got no shortage of inspiration. Toss butter beans in a luscious smoked paprika and piquillo pepper sauce, simmer with tomato and marjoram, or serve simply with melted butter and mint.

If you’ve got a stash of frozen baby lima beans, might we recommend making a big batch of succotash? As for cannellinis, we love to marinate them in herby shallot vinaigrette or broil them in a warming ham gratin.

But white beans can get crispy too. As for fava bean recipes, we’ve got plenty of those—like this bright, vibrant Fava Bean Aguachile, adaptable to fresh or frozen fava beans.