When the green beans stopped tasting quite so good, we let them hang on the vines and mature.
By mid-October, some had dried out entirely and while most were still green.
We picked. And picked. And picked.
We pulled down and untangled the vines. They were climbing around hemp rope. We had to get that out because…
…the vines were destined for the sheep.
We split the bean bounty with our gardening friends Beth and Kerry. After about two hours of shelling, my half yielded 6 cups of beans from inside the pods. Not much yield for all that work, beginning with picking them, so was it worth it? I’m not sure. I know I don’t have regrets, though. 😉
Fresh, mature beans cook up in about half an hour. No soaking required (I don’t think). They’re fast, easy and delicious. Just add to soup or stew, let simmer and eat up. Our soup that night was delicious and included garden tomatoes, potatoes and zucchini, and crockpot chicken.
(The completely dried out beans are not shelled… yet.) The dried beans behave like … dried beans. I soak them before cooking, which will happen when I get them shelled. (Here are bean soaking and cooking instructions.)
Do you harvest mature green beans? Do you have any recipes or tips to share?
I’m sharing this post in Simple Lives Thursday.
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