The paper shows the results of the preliminary examination of the influence of sclerenhyma thickness in bean pods on its susceptibility to cracking. In Igołomska variety, there was found an negative correlation between sclerenhyma's thickness and the unit bursting force, which means that the thicker the sclerenhyma layer in a bean pod is, the more easily its' bursting occurs. Concurrently, in two other examined varieties it was found that contrary to the above case, the thicker the sclcrenhyma layer in the pods was, the bigger the needed opening force had to be, which means that the thick sclerenhyma layer was strengthening the pods. An exact exploration of the correlation's between the measured features requires more detailed examination of the anatomical structure of the bean pods, especially its raph and extension of the experiment on wider range if bean varieties.