Runner beans are perennial, but we have mixed results with natural germination in spring. New shoots may emerge later in the spring than we had planned for, or may be damaged by bugs, or simply not emerge at all. For best results, we save seeds in the fall from the biggest pods and dry them for winter storage.
Runner beans lend themselves to drying more than bush beans. Because runner beans hang their pods high, they’re better aerated and less prone to rot. And because the pods and seeds are big, they’re easy to shell. In hot climates, some gardeners simply let the beans dry on the vine. But if your climate is damp and cool in autumn, better results can be had by shelling and drying the beans indoors.
It takes about a week for beans to dry in our home. We set them in a warm location indoors and flip them after a few days. Some people speed up the process by setting the shucked beans in an oven set to 120 F for an hour, or until dry. You can also dry beans using a dehydrator, which uses a fan to speed the process up. Our approach is to keep it simple and let the beans air dry indoors.
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
The key to successfully drying runner beans is harvesting the pods at just the right stage of maturity. Here’s what to look for:
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Stop watering the plants in early fall This signals the vines to start directing energy into developing the seeds inside the pods The pods will begin to bulge and swell as the seeds enlarge.
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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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If heavy rain or frost threatens before the pods are fully dry on the vine, pick them and move indoors to finish drying
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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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Use a dehydrator: A food dehydrator with an adjustable thermostat provides ideal conditions for quickly and evenly drying beans. 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. In a few days when they are drier and firm shake the tray to move them around, then flip 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 collected the ripe pods, remove the beans and lay them on a tray in a warm place to fully dry out and turn hard. Then store in airtight jars and use in casseroles, soups and stews. Avoid picking pods after rain, so the beans are as dry as possible, and harvest the last of your crop before the first frost.
How do you dry beans naturally?
Simply leave the pods on the plants until they begin to shrivel, become dry and brittle, and you can hear the beans rattling inside. I pick the pods on a fine day so they are as dry as possible.