The bean pods have been hanging around in the kitchen for a few weeks in their string bags. It is the ideal place because they keep getting bumped (either on purpose or accidentally) as people pass underneath. This ensures the air circulates between the pods. As the pods dry out they straighten out and start falling through the gaps in the string bag. Any fallen pods get returned to the top of the pile. Once they start to open up of their own accord it's time to take them down and pod the lot.
If you pod them before the pods have dried the beans are prone to mould. I think there must be some inhibitor in the pod lining that stops that.
The podded beans are popped in a jar for storage until required for Chilli con Beany or Bean Dip at a later date.
They look nice beans. Drying them is a good way to ensure that you can still eat something home-grown, even in the depths of Winter, which is very satisfying.
ReplyDeleteThat's it in a nutshell (or bean pod)!
DeleteI am a bit scred of the idea of drying beans.
ReplyDeleteBut you save seeds don't you, Sue? Or is it eating them that you find offputting?
DeleteI like eating the beans, Mal but I am always worried about storing and drying then in case I poison us.
DeleteGreen potatoes, tomato leaves, rhubarb leaves - now these are irredeemably poisonous. Boil your soaked beans for 10 mins and you can rest assured the danger is gone. (Although you will need to cook them for longer to make them palatable). It's the same principle as tapioca from poisonous cassava (which is itself the staple food for an estimated half a billion people).
DeleteIt's the drying and storing bit that is worrying rather than the cookingg bit.
DeleteMy only worry about drying and storing is to stop mould developing. In Edinburgh and they definitely need help drying. I've never worried about them being hazardous before being eaten - until now!
ReplyDelete