Grow your own dried beans for soups, stews, chili, and long-term pantry storage. Fresh-dried beans cook faster and taste dramatically better than store-bought — once you try them, there is no going back. Harvested when beans inside the pod have fully matured and dried. Varieties include: Kidney Bean (classic for chili, soups, and stews) and Black Bean (a staple in Latin American cuisines — soups, stews, rice and beans, and burritos). Growing tips: Let pods dry completely on the vine before harvesting. In our dry Owens Valley air, this happens naturally and easily — one of the advantages of our climate. Shell beans when pods are papery and rattling. Store in airtight containers for up to a year. A 10-foot row produces enough beans for many winter meals.