As long as the pod was tender enough, we always ate itI picked all I could find from the bean vines and got 2, maybe 3 pounds. I guess they're mostly "shelly" beans.
https://www.chefsresource.com/what-are-shelly-beans/
(But I'm eating the pods too.)
I cut them all into 1/2" or shorter pieces and will cook them until tender, probably freezing them in a few small batches to use in soups this winter.
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