Cranberry beans are a distinctive variety of the common bean, Phaseolus vulgaris. These beans can be harvested at two different stages of maturity. They can be picked as fresh “shell beans” for immediate consumption or allowed to fully mature into dry “storage beans” for long-term use. This flexibility provides two distinct culinary textures from the same plant.
Harvesting for Fresh Shell Beans
The first harvest window occurs while the beans are still young and tender, resulting in what are called fresh shell beans. This stage is reached roughly 60 to 70 days after planting, depending on the specific variety and local growing conditions. The most reliable visual cue for this fresh harvest is the appearance of the pod itself.
The pods should be fully plump and firm, indicating the beans inside have reached a substantial size. The signature pink or red streaking on the pale-colored pod must be vibrant and fully developed. A pod that is still completely green or lacks distinct markings is not yet ready. The pod should feel slightly moist and be easy to snap open, not brittle or yellowed, which signifies the start of drying. These fresh beans will be soft, creamy, and require no prior soaking before cooking.
Harvesting for Dry Storage Beans
The harvest for dry storage beans occurs 75 to 90 days after planting, often in late summer or early fall. The focus shifts from the pod’s appearance to the condition of the entire plant. The most telling sign of readiness is the senescence of the plant; the foliage has begun to yellow and die back naturally.
The bean pods must remain on the plant until they are completely dry, brittle, and faded to a beige or straw color. The vibrant red streaking will have disappeared, indicating the moisture content inside the beans has dropped significantly. To test for proper dryness, shake the pod; fully dried beans will rattle distinctly inside the papery shell. Once the majority of the pods are dry and the plant has fully yellowed, the entire plant can be pulled from the ground on a dry day.
Curing and Storing the Harvest
After the plants have been pulled for dry storage, curing begins to ensure all moisture is removed and prevent mold. The pulled plants should be hung upside down in a cool, dark, dry, and well-ventilated area. A barn, garage, or dry basement works well, as good airflow is necessary to complete the drying process.
The plants should remain hanging for one to two weeks until the pods are completely crispy and the beans are thoroughly dry. Once cured, the pods are shelled or threshed, and the separated beans should be spread out in a thin layer for a few more days to ensure final dryness. For long-term storage, the dry beans should be placed in an airtight container, such as a glass jar or food-grade bucket, and kept in a cool, dark location. Freezing the beans for 24 to 48 hours before storage helps eliminate any latent insect pests, securing the harvest for up to a year.