Coco shelling beans are members of the Phaseolus vulgaris genus, the most widely cultivated genre of beans in the world. Coco shelling beans are a Black Turtle bean variety. Other Black Turtle bean varieties include Domino, Nighthawk and Black Magic. Fresh coco shelling beans are actually harvested at the immature stage of the bean's life, a brief stage in the plant's life in which the whole pod can be eaten. The dry mature seeds can be used as food for humans and the entire bean plant used as fodder for animals.

Coco shelling beans are encased in slender green to golden pods, each pod holds anywhere from one to six beans. The beans develop in the shell until they are plump enough to frame the shell's skin. Coco shelling beans are connected to the pod by a tiny fragment of flesh that creates the "eye" in each bean, once removed. The beans are ovate and slightly curved, glossy and near jet black with an ivory eye at the bean's center. Though they are very lean, starchy and slightly grassy when just ripe, when cooked the beans establish a swollen, dense and meaty consistency and a nutty sweet essence. With the rapid ripening process, the cottony flesh of the shell will eventually lose water and harden as it matures and the beans will loosen readily. Dry coco shelling beans continue to shrink and harden as they age.

Serving Ideas

Coco shelling beans are a choice soup bean. If simmered in a clay or iron pot, fresh coco shelling beans need nothing more than water and mirepoix to bring out their best flavors. They can be cooked vegetarian style (ie: no ham hocks, chicken stock, etc) as the earthenware method provides a seasoned vessel. Also, coco shelling beans are an heirloom variety so chances are they come from a shorter supply chain (probably found at the farmers market directly from the grower), meaning the beans are likely to be a lot fresher than dried beans (pulses) that you find at larger supermarkets. Cooking times will be far briefer and no soaking is required when fresh. Complimentary pairings include corn, chiles, tomatoes, chicken, cumin. garlic, oregano, pork, cooked eggs, cream, cilantro, curry, melting and fresh cheeses, vinegar, roasted fish and olive oil.It is also common to keep the boiled water of these beans (which acquires a black coloring) and consume it as a soup with other ingredients.

Geography/History

Archeological remains verify that shelling beans are of New World origins, native to Peru and the Tehuacan Valley. Black Turtle beans originated in southern Mexico and Central America over 7,000 years ago. Coco shelling beans are an heirloom variety from France. They grow as a bush bean (versus a pole bean type) which makes them a bit more difficult to harvest. A key harvesting point to note is that pods will begin to point downward and bush beans mature uniformly. At this point of maturity they can be picked for fresh eating. Once 90% of the plant's leaves fall from the plant, all the beans can be harvested at once for a dried bean crop. Dried beans can be saved as seeds for the following season and as the coco shelling beans is self-pollinating, the seeds will produce true to the variety.

Seasons/Availability

Coco shelling beans are available mid summer to early fall.