Beans Dry

Varieties we grow and love: YES! A crop we have year round!

  • Pinto- whicte with brown speckles
  • Kidney- either lgiht or dark red
  • Black Turtle- black
  • Great Northern- white
  • Black Eyed-cream with black eye
  • Jacobs Cattle- cream with red mottling
  • Appaloosa- half white, half black dotted
  • Purple Provider- solid dark purple


As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.

Amazingly, freshly dried beans cook much quicker than older beans…but even the year old beans seem to cook more quickly and need less soaking than those I’ve purchased from the super.

Store in a cool, dry place, unless you want them to sprout…will store forever.

Culinary Info

– can be enjoyed in:

  • soups
  • chili
  • baked

Tips for preparing:

our dry beans don’t really need to be soaked, but it MAY help with “off-gassing”. Sort through and remover discolored beans, stones, dirt, other plant material. Rinse them. Remember, we are human, and we have humans sorting our beans.

If you choose to soak them, soak in cold water over night or cover with cold water and bring to a boil, turn off heat and let soak for an hour, Then drain and use as recipe suggests.

I’m addicted to my Instantpot and I just toss everything in, it’s magical. Great chili and always last minute!

Also check out these great recipes:

Vegetarian Chili

White Bean, Butternut Squash, Kale and Olive Stew