Most of the green beans are long gone, but plenty of dried beans are left along with partially dried beans and enough green beans for a superior green-dried bean flavor compared to store-bought dried beans. The green beans totally got away from me because I over-planted them in the corn and would have needed a machete to get at them, so I waited until cold weather had knocked them back. In most of the most horrible looking pods lay perfect beans.
I planted three types of beans: Kentucky Wonder, Greasy Back and French Filet. The Kentucky Wonder and Greasy Back beans both provide fine dried beans. The French Filet beans are small and hard to get at due to sticky flesh, but even in late October they had a lot of green beans left. I saved enough dried seeds from each so I won’t have to buy next year: this will be the 2nd year for the KW and GB.
Greasy Back beans are an Appalachian heirloom. They are the black and white striped beans in the picture, below, and aren’t greasy at all — this name comes from their shiny, green bean pods. The smallest of the beans are fully dried, and the largest ones have not started drying and have a distinctly green-bean flavor. The gallon sack below was from several baskets full of bean pods, shelled while watching T.V. They should make four batches of beans, each batch being 2-4 meals. I like them cooked with ham (including the bone), garlic, onion and hot peppers. Smoked hog neck gives even better flavor and more bone nutrients in the stock.