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I just had a bowl of green bean "seed" with cilantro and garlic salt for seasoning. Delicious! These beans were taken from the matured, browned and dried pods of ordinary green pole beans (which I grew from seeds left over from a crop two years ago) I intentionally left the beans I missed while picking through this growing season for next years seed. But I had so many it occurred to me I could treat them like any other dried bean. I put them in water, brought it to a boil, turned off the burner, and let them sit overnight to soften. Today I added my seasoning and finished cooking them. They are pure white beans with a slightly "nutty" taste. It stands to reason that you can eat the "seed" of the green bean "fruit" (the whole bean itself) at any stage of maturity.

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Q: Can you eat the inside bean of a green bean before it turns brown if it is too ripe to eat as green beans?
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