Dry Beans have been often considered food for the “poor,” but that is probably because they are so inexpensive, not poor in flavor and nutrition!
We currently grow ‘King of Early’ dry bean. They are a beautiful, mottled red/white. When cooked, they are similar to a pinto bean and have a soft texture and buttery flavor. We harvested our beans last fall, and then stored them in a cool, dry place all winter.
Selection and Storage: Dry beans are good for at least 2 years if stored properly. Beans will last longer when stored in dark, cool places and in sealed containers. Do not freeze or refrigerate uncooked dried beans, though, because they can absorb moisture and lose flavor.
Culinary Uses: Soak beans in three times their volume of cold water for six hours before cooking. To speed up the soaking process, put dried beans in cold water; bring them gently to a boil and remove the saucepan from the heat. Allow them to remain in the water for 1 to 2 hours only.