Dry Shelling Beans - Build Your Own 5lb Box

Organic Dry Shelling Beans: How to Prepare, Cook & Store

Our dry shelling beans are from our 2026 harvest. Every variety in this bundle is certified organic and grown on our farm in Norwich Meadows, New York. After harvest, the beans are carefully dried for your pantry, concentrating their flavor and allowing them to be stored and enjoyed throughout the year.

How to Sort and Rinse: Before cooking, spread the dry beans on a plate or baking sheet and remove any small stones, plant material, or damaged beans. Rinse thoroughly under cool running water.

How to Soak: For a shorter cooking time and more even texture, cover the beans with plenty of water and soak overnight. Drain and rinse before cooking. Most varieties can also be cooked without soaking, although they will require additional cooking time.

How to Cook: Cover the soaked and drained beans with fresh water or broth. Bring to a boil, then reduce the heat and simmer gently until completely tender, generally 60–90 minutes depending on the variety, soaking time, and your preferred texture. Add more liquid as needed and season to taste. Enjoy them simply dressed with olive oil and herbs or add them to soups, stews, salads, pasta dishes, braises, and casseroles.

Important Note for Red Kidney Beans: Soak dry Red Kidney Beans for at least 5 hours or overnight, then drain and discard the soaking water. Cover with fresh water and boil vigorously for at least 30 minutes before reducing the heat and continuing to cook until completely tender. Never eat kidney beans raw or undercooked, and do not cook them solely in a slow cooker.

How to Store: Keep dry beans in an airtight container in a cool, dry, dark place. Proper storage protects them from moisture and helps preserve their flavor and quality. These beans are intended for cooking and eating—not for use as seeds or plants.

Storing Cooked Beans: Refrigerate cooked beans in their cooking liquid in a covered container and use within several days. For longer storage, allow the beans to cool completely and freeze them with enough cooking liquid to keep them moist.