To be honest, I've often wondered about that myself... but I've never put it to the test, since I (presently) consume most of my beans in the shelly stage, and have never compared them to the same bean prepared from the dry state.

However, as a rule, I don't get the same degree of intestinal disruption from shellies. I always pre-soak the shelled beans, and boil them in water (as opposed to steaming) in an effort to both soften the skins, and reduce the polysaccharides. Either those methods work, or my system has adapted itself to accommodate the amount of shellies in my diet. ;-)

You might be able to reduce the level of discomfort if you harvest the shellies a little before their full maturity, when the pods are full, but have not yet begun to change color... much like the edamame stage in soybeans. Beans are harder to shell at that point, but if you boil the pods for a few minutes, you may be able to remove the beans just by squeezing the pods (I've done this with several varieties). Harvested young, the beans will have more tender skins, and may be more easily digestible. I've found that to be the case with runner bean shellies.

That's a great idea. I'll try that. Thanks!

I sure wish I'd thought of this before I let so many of my beans dry down.