These varieties were specifically developed as dry beans. Easy to store for winter food. Harvest when pods are dry and beans can barely be dented when bitten. Shell pods by hand or place in a sack (pillowcase) or on a tarp and walk on them until the pods are crushed and the beans are free. Pour from pan to pan in a windy place or in front of a fan to remove chaff. To avoid problems with weevils and other insects, freeze well-dried beans for a day before storing.
Dried seeds are boiled, baked, pureed, used in soups, dips, casseroles, salads, chili, or fermented. Young leaves are used as a potherb. The flowers are sauteed. Some seeds are sprouted and eaten.
W/Matures 8-9/Harvest 12/Yield green 30-108, dry 4-24/Spacing 6”