Harvesting, storing & drying beans

Although delicious when freshly picked, beans can also be stored to eat later in the summer or over the leaner winter months. Learn all about harvesting beans and how to store them.

As a reliable crop that is highly nutritious, it is not surprising that beans (Phaseolus vulgaris) are a firm favourite of home growers. Planting beans is easy and with their large seeds they are a great way of introducing the younger generation to the joys of growing their own plants. Under the right conditions, beans can be so prolific that you can have an abundance of produce. Luckily, there are several ways to preserve and store beans until needed.

Harvesting beans: when and how to pick beans

Depending on the variety and time of sowing, you could be picking beans throughout the seasons. Read on to discover when the different types of beans are ready to harvest and how to go about picking them.

When to harvest beans?

Beans are generally quick to grow and produce a good harvest, especially when planted during the warmer months. Runner beans (Phaseolus coccineus) and climbing and dwarf French beans (Phaseolus vulgaris) can be sown directly in the bed as soon as the last spring frost has passed and the soil has warmed up, or even earlier undercover. The beans will be ready to pick around 2 to 3 months later. However, broad beans (Vicia faba) are hardier and can be sown in late autumn or early spring with respective harvest times of late spring or mid-summer.

When picked regularly, green beans will also keep producing for several weeks, and if sown successionally, they can crop for weeks on end. However, for dried beans, you will have to wait until the bean pods have dried out to harvest them, which can reduce subsequent fruiting.

How to tell when beans are ready to harvest based on their variety:

• Runner beans are usually ready to harvest once the pods have reached 15 to 20cm in length and snap easily in half but are still tender and the beans inside are still small.
• French beans are ready to pick when they are around 8 to 10cm long and the individual beans can be seen through the skin.
• Broad beans can be picked even smaller when they are around 7cm long and eaten whole, or for shelling when they are slightly larger with clearly defined beans.

In general, the smaller the bean pod the more tender it will be. Beans become tough when left too long on the plant.

How to harvest beans?

Broad beans are perhaps the easiest bean to pick. To harvest broad beans once they have reached the desired size, simply twist and pull the pod carefully away from the stem, taking care not to damage the plant.
French and runner beans are different in the fact that they develop on stalks, which can either be snapped off with a finger and thumb or cut off with secateurs.
During the harvest period, regular bean picking every few days will encourage new pods to set. Whereas at the end of the season when the flowers stop forming, any leftover beans can be left to dry and be collected to sow the following year.

Storing and preserving beans

Green beans and broad beans are most flavoursome when freshly picked and eaten straight away. However, you can wrap them in a damp tea towel and keep them in the fridge for 2 to 3 days, after which they tend to soften. At the height of the summer, French and runner beans can produce impressive yields that are in excess of what you can eat fresh. Thankfully, beans store well when preserved by one of the following methods. Raw green beans contain lectins, which can be toxic in all but small quantities and thus should not be eaten raw.

Boiling beans

Boiling French or runner beans for canning is a method that can preserve beans for up to a year if sealed correctly. To prepare the beans, wash and cut them to the desired length. Then boil the beans for 5 to 10 minutes depending on their thickness and place them in a sterile jar. Pour the cooking water over the beans leaving a 1cm gap at the top of the jar. Seal the filled jar with a sterile lid and place it in a pressure canner for the required time.

Pickling beans

Pickling beans is another great way of preserving these legumes. Pickled beans are delicious both on their own or in salads. Here is our recipe for 800g of green beans:

• Boil the beans in salted water for 5 – 10 minutes until al dente or soft, depending on taste, and then drain.
• In a saucepan, bring 250ml water with 250ml vinegar, 1 tablespoon salt, 300g sugar, 1 cinnamon stick, 2 – 3 peeled garlic cloves and 2 quartered onions to the boil and simmer briefly.
• Place beans in a sterilised jar and cover with the hot liquid.
• Seal and allow to pickle for 2 weeks before enjoying.

When kept in a cool and dark place, unopened pickled beans can keep for several months.

Drying beans

Some beans, including the Borlotti bean and other French and runner varieties, can be dried and stored for the winter to add to stews. When drying beans, it is important to leave the pods on the plants to fully dry out before collecting on a dry day. The beans are ready to harvest when their pods turn crisp, dry and shrivel. Remove the beans from the pods and place the beans in a warm room on a sheet of paper for 2 to 3 weeks, until hard and dry. You can store the dried beans in an airtight and sterile container for up to a year in a cool dark place.

Freezing beans

Freezing beans is a good way of preserving them and keeping their nutritional benefits intact. Beans can be blanched or not, depending on personal preference. To freeze broad or green beans, wash and prepare the beans before blanching them in boiling water. After 3 minutes, remove the beans from the boiling water and plunge them into ice-cold water. Once cold, dry the beans and lay them in a single layer on a tray to freeze. Once frozen, place in a labelled freezer bag; Frozen beans keep for up to a year.

For an even more nutritious snack or addition to your meals, why not try growing mung beans (Vigna radiata) at home? Discover all there is to know about how to grow mung bean sprouts and their health benefits in our expert article.