Runner beans are a prized vegetable crop for home gardeners These vigorous climbing vines produce an abundant harvest of long, tasty pods that can be eaten fresh or left to mature into large, meaty beans perfect for drying Learning how to properly dry and store runner bean seeds ensures you’ll have a prolific crop the following season.
When to Harvest Runner Beans for Drying
Runner bean drying works best when the pods are picked at just the right point of maturity. Here’s what to look for:
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In early fall, stop watering the plants. This tells the vines to focus their energy on growing the seeds inside the pods. As the seeds get bigger, the pods will start to bulge and swell.
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Allow the pods to remain on the vines as long as possible before the first fall frost. Ideally, wait until the leaves start to yellow and die back, indicating the plant is going dormant.
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Pick the pods when they are completely mature – the pods will be tan, dry and papery in texture. Pods harvested when still green and immature won’t produce viable seeds for replanting.
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Take the pods off the vine before it gets too cold or rainy, and dry them inside until it’s safe to do so.
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When harvesting pods, select the largest and fullest ones for saving seeds. Smaller pods can be used for fresh eating.
Drying Methods
There are a couple different ways to dry out the mature runner bean pods:
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Air dry naturally: In hot, arid climates, runner bean pods can often dry completely while still attached to the vines. Check them periodically and pick once shriveled and brittle.
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Dry indoors: In cool, humid climates the pods won’t dry adequately if left on the vines after picking. Bring them inside and dry in a warm, well-ventilated area instead. Spread pods in a single layer on trays or drying racks. Stir and turn the beans every few days to ensure even drying.
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Used a dehydrator: A food dehydrator with a thermostat that can be changed is perfect for drying beans quickly and evenly. Temperatures of 95-115°F work best.
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Oven dry: Spread pods in a single layer on baking trays. Prop the oven door open slightly and heat to 120°F. Stir the beans every 30 minutes until completely dry and crispy.
Shelling and Storing
Once the bean pods are shriveled, crisp and brittle, the seeds inside should be fully dried. To shell:
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Hold the pod vertically and pop it open by running a finger down the seam, like a zipper.
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Remove the seeds and place in an airtight container. Discard any that are discolored, damaged or malformed.
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Allow the shelled seeds to sit for 1-2 weeks longer to fully cure and dry. Stir and flip them periodically during this time.
To store runner beans:
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Place the dried beans in airtight glass jars or zip-close bags. Press out excess air.
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Store in a cool, dark spot like the pantry or refrigerator. Adding a desiccant packet helps absorb moisture.
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Label with the variety and year harvested. Stored properly, beans will remain viable for 3-4 years.
Cooking and Eating Dried Beans
While fresh runner beans are eaten directly in the pod, dried beans must be rehydrated before cooking:
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Soak beans overnight or for at least 8 hours before cooking. Discard any that float.
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Simmer beans in fresh water for 1-2 hours until soft and tender. Don’t add salt until nearly done, as it can toughen skins.
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Use beans in soups, stews, casseroles, or eat them plain. Their large size and meaty texture holds up well when cooked.
With the proper harvesting, drying and storage methods, the bounty of runner beans from your summer garden can provide an excellent source of beans to enjoy all winter long. Learning how to successfully dry runner beans ensures you’ll have homegrown seeds ready for planting again next season.
How to dry beans from the garden?
Harvest mature pods, shell the beans, and air-dry them indoors for 1-2 weeks, flipping periodically. Store in sealed jars in a dark, cool place.
Bean seeds can dry in normal house temperatures with good ventilation.
Some gardeners hang the bean vines upside down until the pods dry, but we find this a wieldy process. In our moist climate we prefer to shuck the beans by hand to speed drying, and toss the vines, well-chopped, into the compost.
Save the biggest and best formed pods for seed. Use the string on the pod like a zipper, and gently twist the pod to pop it open. With clean, dry hands, remove the seed carefully as it has a delicate skin until dry. Lay on a clean tray, with space around the seeds. You can use newspaper or paper towels beneath the seeds if you wish. Shake the tray to move the beans around after a few days, when they are dry and firm. Then turn the beans over. It may take a week or two to dry completely. Discard small or damaged beans.
Drying and Storing Garden Beans
FAQ
How do you store runner beans for next year?
3. Store dry beans in an airtight container in a cool, dry spot, preferably in your house. Oct 17, 2013.
How do you dry beans after harvesting?
Once you have the ripe pods, take the beans out and put them on a tray in a warm place to dry out and become hard. Then store in airtight jars and use in casseroles, soups and stews. Pick the last of your crops before the first frost and don’t pick pods after it rains. This will keep the beans as dry as possible.
How do you dry beans naturally?
You can hear the beans rattling inside the pods when you leave them on the plants until they start to shrink, dry out, and break. I pick the pods on a fine day so they are as dry as possible.