how to dry beans (hint: don't rush them!)
I GREW SOME GREAT BEANS for drying this year–varieties you could make into baked beans, for instance, or add to vegetable soup, or simply serve as a side dish, cooked up with onion and bay leaf and carrot in just enough water to cover them plus a bit, simmering till tender and delicious. But unlike beans I grow for eating green, these guys make you wait–but how long? About six weeks after the fresh-eating stage, typically, but here’s the thing: You really have to watch the weather, which can be wet in fall, the antithesis to drying anything. How to dry shelling beans, like ‘Christmas Lima,’ above (or ‘Rattlesnake’ or ‘Aunt Ada’s Italian,’ and more about using this important, nutritious food.