Harvesting beans for drying requires patience, allowing the seeds to fully mature and dehydrate on the plant. Dry beans, such as kidney, pinto, or black beans, are the fully developed, mature seeds of the plant, unlike the immature pods eaten as green beans. Harvesting at the correct moment maximizes the seed’s nutritional quality, flavor, and long-term storage viability. This timing ensures the beans are physiologically mature with low moisture content, preventing mold and spoilage after collection.
Visual Indicators of Maturity
The readiness of dry beans is signaled by distinct physiological changes in the plant and its pods. The most obvious sign is the complete senescence of the foliage, where the leaves and stems transition from green to yellow or brown, eventually dropping off the plant. This die-back indicates the plant has finished directing energy into the fully formed seeds.
The pods must transform from plump and green to a dry, brittle texture. They should have a leathery or papery feel and often turn a pale tan or “buckskin” color, signifying the seeds inside have reached their maximum dry weight. The ideal harvest time is when 60 to 70 percent of the pods have reached this buckskin stage.
A simple check is to listen to the pods still attached to the plant. When fully mature and dry, the seeds inside will rattle audibly if the pod is gently shaken. Harvest should occur at this point, or shortly after, but before the pods become so dry that they split open and shatter, causing significant seed loss.
Techniques for Harvesting Dry Beans
Once visual maturity is confirmed, two main methods are used for harvesting, depending on the crop’s maturation evenness. If the majority of pods are brown and dry, the most efficient technique is pulling the entire plant from the soil, including the roots. Cutting the plant just below the soil line is an alternative that avoids disturbing nearby crops.
If the plants exhibit uneven maturity with a mix of green, yellow, and brown pods, it is better to pick the individual dry pods by hand. Whether harvesting whole plants or individual pods, handle the material with care to prevent premature shattering. The harvested material is then moved to a protected location to finish the drying process.
Curing and Prepping Beans for Storage
After the initial harvest, the whole plants or pods require a period of curing to ensure complete dehydration before the seeds are removed. This post-harvest drying is best done by hanging the entire plants upside down or spreading the pods in a thin layer in a warm, dry, and well-ventilated space for two to four weeks. This protected environment allows the last remaining moisture to escape from the seeds and pods.
After curing, the process of threshing separates the beans from the dry pods and plant material. This can be accomplished on a small scale by simply crushing or stomping the dry pods inside a container and then winnowing away the light chaff. Once shelled, the beans must be tested for final dryness by attempting to dent one of the seeds with a fingernail; a fully dry bean should be rock hard and resist indentation.
For long-term storage, a preemptive step against common pests like bean weevils is recommended. Placing the fully dried and shelled beans into an airtight container and freezing them for five days will kill any insect eggs that may have been laid in the field. The beans can then be safely stored in airtight containers, such as mason jars or vacuum-sealed bags, kept in a cool, dark, and dry pantry.