>Green beans used to be called string beans. When I was young, 40 years >ago, string beans really did have tough fibrous "strings" running down >one edge. You don't see that any more. I think I read somewhere that the stringiness happens when the bean is no longer very fresh. Anybody know about this? I also haven't had a stringy string bean since I was a little kid. I watch PBS cooking shows, and I recall the Two Fat Ladies talking about eating fava bean pods. Wasn't paying a great deal of attention though, but I think they said you just chop them up and can eat them raw? And what about bean sprouts...the kind you use in Moo Shu? Paleo or no? Stacie