if the pods are withered and dry, and the beans took 45 minutes to cook, then the beans will already be well into in the process of drying, and will store best if you remove the pods, spread them on trays and place them in a warm dry room for a few days to dry out completely before storing them in clean jars in a cool dry place (discard any that are discoloured or with insect damage) - they then will keep for a few years, just check them over periodically to make sure no insects have got in as you would with any storecupboard food. They will not blanch and freeze successfully, unlike the fresh beans in Rod’s photo.

To cook the dried beans, they will need soaking first (I usually leave them overnight in a big bowl of water) then as you have found, boiling for at least 45 mins. I usually boil for ten minutes, tip off the water which will be a bit grey and scummy, then bring to the boil again in fresh water and boil for at least another half hour-45mins, before I use them in a recipe. Don’t add salt to these first boilings as it can make the beans rather hard.

Don’t forget you can use some of your dried beans to sow for your next year’s crop

If you want them fresh, pick the pods regularly and often as soon as they have filled out - this not only gives you fresh beans that won’t need a soak, but also encourages more flower and pod production.

Kate

Info please.

LB