Now, of course, the next question is to what to do? How do I raise these little pods to grow into cultured and sophisticated individuals? Never cooking them before, I decided to gnaw on a raw bean, took a nibble of the outer layered stalk (tastes like tough bean sprouts), even slurped a sliver of the styrofoam-y lining. I find it very important to explore all possibilities of produce in its raw state as possible (I'm still considering making a salad of the spongy styrofoam). Finding the raw bean chalky, as expected, I went to the next logical step of blanching. Then I just went for a full boil of about 5 minutes.
Once tender, they tasted great. Didn't even really need any salt, although I tested one with salt and olive oil.
With the proper pairings, I don't think I should touch these beans any further. I've put them on standby in the fridge and will only use them that way. Cold and pure. I'm very excited.