Red kidney beans (Phaseolus vulgaris) are a popular crop for home gardeners, prized for their rich flavor and long shelf life when dried. These warm-season annuals require a relatively long growing period, typically between 90 and 120 days, to fully mature as a dried bean. This guide provides a step-by-step approach to successfully cultivating, collecting, and preserving your own homegrown red kidney beans.
Preparing the Site and Planting the Seeds
Planting red kidney beans requires waiting until all danger of frost has passed and the soil has warmed sufficiently, ideally reaching a temperature of at least 60°F (15°C) to ensure proper germination. Beans planted in cold, damp soil are highly susceptible to rotting before they can sprout. Direct-sowing the seeds outdoors is recommended, as beans do not transplant well due to their sensitive root systems.
Gardeners must first decide between two main growth habits: bush varieties, which grow compactly without support, or pole varieties, which vine and require a trellis or stake. Bush beans produce their harvest all at once over a short period, while pole beans offer a longer, more continuous yield. Select a location that receives full sun, meaning at least six to eight hours of direct sunlight daily, for optimal growth.
The planting site should offer well-drained soil with a slightly acidic to neutral pH, ideally between 6.0 and 7.0. Kidney beans thrive in loose soil and do not require highly rich conditions to succeed. Sow the seeds about one to two inches deep into the soil.
For bush varieties, space the seeds approximately four to six inches apart in rows that are two to three feet apart. Pole bean seeds should be planted four to six inches apart around their intended support structure. Ensure the trellis is in place before planting to avoid root disturbance later. Water the planting area immediately after sowing to initiate the germination process.
Maintaining Growth and Plant Health
Consistent moisture is necessary once the bean plants have emerged, particularly during the flowering and pod-filling stages. Water deeply and regularly, aiming to provide about one inch of water per week, especially if rainfall is scarce. Always direct water toward the base of the plant to keep the foliage dry, which minimizes the risk of fungal diseases like powdery mildew.
Applying a layer of organic mulch around the plants helps to maintain even soil moisture and suppresses weed growth, which can compete with the shallow bean roots. Pole varieties require a sturdy support system, such as a trellis or teepee, to be in place early to allow the vines to climb naturally. The structure should be robust enough to support the weight of the mature, pod-laden vines later in the season.
Fertilization is generally minimal for kidney beans because, as legumes, they form a symbiotic relationship with soil bacteria that fix atmospheric nitrogen. Excessive nitrogen can promote lush foliage growth at the expense of bean production. If a soil test indicates a deficiency, a low-nitrogen fertilizer that focuses on phosphorus and potassium can be applied at half strength. Monitor plants for common pests like aphids or bean beetles, practicing crop rotation each year to prevent a buildup of soil-borne diseases.
Harvesting and Storing Dried Beans
Red kidney beans are intended to be harvested as dry shelling beans, meaning the pods must be left on the plant far past the stage used for fresh consumption. The sign of readiness is when the pods have fully dried out, turning a brittle yellow or straw color, and the seeds rattle inside. This usually occurs 90 to 120 days after planting, depending on the variety and local climate.
If a threat of frost or prolonged rain is imminent before all pods have fully dried, the entire plant can be pulled from the soil. The harvested plants should then be hung upside down in a warm, dry, and sheltered location to allow the drying process to complete. This final drying, known as curing, is crucial for safe, long-term storage and preventing mold.
Once the pods are thoroughly dry and crisp, the beans are shelled out by hand or by lightly crushing the pods. The shelled beans should be spread in a single layer on a tray or screen indoors for an additional one to two weeks to ensure they are completely hard and moisture-free. Storing beans that are not fully dry can lead to spoilage and mold.
For long-term preservation, the fully dried beans must be stored in an airtight container, such as a glass jar or a sealed plastic bag. Keep the containers in a cool, dark, and dry pantry to maintain the quality of the dried beans for at least a year. Some gardeners opt to freeze the beans for two weeks before storage to eliminate any potential bean weevils.