Hey everyone! I just harvested my first crop of drying beans and let them dry on the vine. I picked all the dried pods right before a rainstorm, but now I'm a bit lost on the next steps. I came across a lot of different advice online, like leaving the beans in pods for two weeks, further drying them in the oven, or freezing them. My initial plan is to shell the beans from the pods and check if they're firm enough. After that, I thought I'd leave them on a baking sheet for about a week before storing them in mason jars with vacuum-sealed lids. Does that sound good? If anyone has experience with storing dried beans, I'd love to hear your tips! Thanks a lot!
5 Answers
Sounds good! I usually throw a desiccant packet in with my beans too, just to absorb any leftover humidity that might sneak in later.
Your plan looks solid! From my experience, I’d suggest a slight modification. Definitely go ahead and shell those pods, but if they’re super dry, it might be tricky. If you have a lot of beans, try using an old pillowcase and give it a good whack with a rolling pin. Just remember to wear gloves! Once shelled, sort out the beans—keep the not-so-dry ones separate to use sooner. After sorting, put them on cookie sheets and pasteurize them in a 160°F oven for about 30 minutes to get rid of any pests. Once cooled, store them in airtight glass jars and enjoy your harvest!
The best method really does depend on your climate! I live in a humid area, so after shelling the beans, I hang them in net bags in a dehumidified room for a week or two. After that, I jar them or freeze them for a few days to kill any potential weevils. In drier climates, you can just spread them out and let them dry. You could also use a food dehydrator at 160°F if you want a quicker option, but be careful if you plan to use them for seed next year!
I live in a colder climate, so I never really get my beans fully dry on the vine before frost hits. I usually hang mine on tiered racks in the basement for about a month before I shell and jar them. I like to jar them around 3/4 full without sealing them at first, allowing any lingering moisture to escape. It’s a game changer! My first year, I didn’t do this, and they molded. I suggest letting them dry indoors a bit longer if you're unsure, just to be safe!
You’re definitely on the right track! Shelling can be tedious, but once you get that down, you’ll be almost done. I would shake the pods to hear the rattling beans inside, and make sure they’re super dry by testing them. After shelling, a couple of days on newspaper really helps before you bake them in the oven at 160°F for about 20 minutes to deal with any pests. Lastly, I use food-grade diatomaceous earth as extra insurance against bugs—just be cautious with it.