I agree with Mary Jo....the "Joyner Butter Bean", a hybrid cowpea that evolved in the garden of a friend of a blog reader they kindly mailed me, while wonderfully vigorous, makes pods that are tough even when very small and young. I'll use the tender young leaves in various dishes, and when the green pods are plump I'll cook and serve them like edamame soybeans, maybe lightly tossed with a little soy sauce and wasabi powder. Good thing I didn't fully eliminate my self sown 'Iron Clay' seedlings as I'd planned as their pods are sweet and tender until 5-6 inches long and rampant climbers to boot, so production is heavy.