How to harvest scarlet runner beans for dried beans

Scarlet runner beans are a garden favorite: fast-growing vines covered in bright red flowers that pollinators love. But many gardeners don't realize the beans themselves are just as versatile as the plant is beautiful.

Did you know? You can eat almost the entire scarlet runner bean plant — pods, shelled beans, dried seeds, flowers, and even the starchy roots!

• Pods: Pick them small and tender, then boil, steam, or sauté.

• Fresh shell beans: Let the pods grow bigger so the seeds plump up, then shell and cook fresh, similar to lima beans.

• Dried beans: Let the pods dry completely on the vine, then shell and store the seeds. Soak and boil before eating.

Scarlet runner beans are great in chili, salads, and stews. Young pods taste sweet and grassy, like a green bean. Shelled beans taste rich and starchy, like a lima or kidney bean. And the bright red flowers taste like sweet peas!

Harvesting for dried beans

For dried beans, patience is the key ingredient. Leave the pods on the vine until they've dried out completely. They'll turn brown or tan, feel papery, and rattle when you shake them. Snap or cut the pods off at the stem, then split them open by hand to release the beans inside. If frost threatens before the pods finish drying, pull the whole plant and hang it somewhere dry to cure the rest of the way.

Once shelled, spread the beans out in a dry, well-ventilated spot for a week or two to finish curing. They're ready to store once they're hard enough that a fingernail won't dent them. Then tuck them into an airtight container until you're ready to soak and cook.

Ready to watch and learn? Join Kevin as he harvests beans from our Growing Gardeners Club demonstration garden.