- We grow several types of dry beans and share them as a mix.
Dry beans should be stored in a cool, dark place. If not used quickly, consider storing them in the freezer for freshness.
Similar to other beans, dry beans are high in starch, protein, and dietary fiber, and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6, and folate.
- From ancient times, beans were used as device in various methods of divination. Fortune-telling using beans is called favomancy.
- Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their nutritive value and flavor degrade and cooking times lengthen.
- Cooking times vary from one to four hours, but are substantially reduced with pressure cooking.