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From Garden to Jar: Drying Beans for Appalachian Shucky Beans

The memory is as vivid as the Appalachian sun on a summer afternoon: sitting on my grandmother’s porch, the rhythmic snap, snap, snap of green beans filling the air. Her hands, gnarled with age and work, moved with a practiced grace as she strung the beans with a thick needle and thread, creating long garlands that draped across the porch like festive decorations. These weren’t just any beans; they were destined to become shucky beans, a taste of tradition and heritage preserved for the long winter months. The scent of drying beans mingled with the sweet aroma of sun-baked wood, creating an olfactory symphony that still transports me back to her porch, a place of love, laughter, and the timeless art of food preservation.

Recipe Overview

Prep Time: 1-2 days (includes stringing and breaking)
Dry Time: 2-7 days (depending on method)
Oven Time: 30 minutes
Total Time: 3-9 days
Yields: 3-5 quart jars
Serves: 4-6
Dietary Type: Vegan

Ingredients

30 lbs green beans (greasy or white half-runners recommended)
1 tablespoon black pepper, per quart jar of beans

Equipment Needed

Dehydrator (optional)
Screens (optional)
Needle and thread (optional)
Oven
Pans
Quart or gallon jars, or plastic containers

Instructions

Prepare the Beans: Begin by stringing and breaking the green beans. This is the most time-consuming part, but it’s essential for the final product. Break the beans into roughly 1-2 inch pieces, similar to how you would prepare them for cooking fresh. Important Note: Avoid washing the beans at this stage.

Note: 30 lbs of most green beans equals 1 bushel. If you want to use a smaller amount feel free to do so; the directions are the same. Also, do not use pole beans or flat beans; you want them to have some “bean” inside. Greasy beans or white half-runners are excellent choices. It takes about a day to break a bushel of beans.
Drying Method 1: Dehydrator: This is the method I prefer for its speed and consistency. Arrange the beans on the dehydrator trays, ensuring they are not touching each other to allow for proper air circulation.
Dehydrate the Beans: Turn on the dehydrator. Drying times will vary, but typically it takes about 2-3 days. If your dehydrator has variable settings, use the lowest temperature setting appropriate for vegetables (usually around 135°F or 57°C).
Rotate the Trays: Periodically rotate the trays throughout the drying process to ensure even drying. Beans closer to the heat source will dry faster, so moving the top trays to the bottom and vice versa helps to equalize the moisture content. Aim to do this a couple of times each day. The beans furthest from the heat source need the most attention.
Check for Doneness: The beans are ready when they are brittle and leathery. It’s essential to use your own judgment here; they should be thoroughly dry with no signs of moisture.
Oven Pasteurization: Once the beans are dehydrated, place them in pans and spread them out in a single layer. Put the pans in the oven and heat for 30 minutes at around 150-200 degrees F (65-93 degrees C). Watch them closely after 20 minutes to ensure they are not burning. This step helps to kill any remaining bacteria or mold spores.
Cool the Beans: After heating, let the beans cool completely in the pans.
Storage: Place the dried beans in quart or gallon jars, or airtight plastic containers. Add about 1 tablespoon of black pepper per quart jar. Be generous with the pepper; it acts as a natural insect repellent during storage.

My mother always made a note to tell people that the pepper was not bugs, but rather it was pepper!
Freezing (Optional): You can also put the dried beans in a plastic container and store them in the freezer. However, I usually store mine in my cabinets.
Drying Method 2: Attic Drying: A more traditional method involves using the natural heat of an attic. Spread the beans on a screen in a hot, dry attic. You must check on them regularly to prevent mold. This method can take about a week or longer, depending on attic temperature and humidity. The rest of the directions are the same: put in oven, heat, and then cool and place in jars with the pepper.
Drying Method 3: Stringing: A very old-fashioned way, and I admit when I was a little girl we did them this way. You just string the bean and then take a needle and thread and put the whole bean on it and make as long as you want. Hang them on the porch for several days until dry. When ready to use you must cut the beans. I think this is the hardest way and the most likely way for the beans to mold.
Other Drying Options: I have seen people string and break and lay them in the back window of the car, I think this would be messy and I sure don’t want to drive around town with beans in my back window.
Cooking: To cook see Recipe #264351.

Expert Tips & Tricks

Bean Selection: Use beans with firm pods that are not overly mature. The best beans for shucky beans are those with a plump “bean” inside the pod, but not so much that the pod is tough.
Humidity is the Enemy: Ensure adequate ventilation during the drying process, regardless of the method used. High humidity can lead to mold growth, ruining your entire batch.
Crispness Check: The beans should snap crisply when bent after drying. If they are still pliable, they need more drying time.
Oven Pasteurization is Key: Don’t skip the oven heating step, even if you use a dehydrator. It’s an extra precaution to ensure the beans are shelf-stable.
Dehydrator Organization: You will have to use more than one dehydrator to fit the beans in or you can refrigerate the ones that won’t fit and add them to the it after the first bunch is dry. I usually have 3 dehydrators going when I am drying a bushel.

Serving & Storage Suggestions

Dried shucky beans can be stored in a cool, dry place for up to a year. To rehydrate, soak them in water overnight before cooking. Serve them as a side dish, seasoned with salt, pepper, and bacon grease for a truly authentic Appalachian experience. They can also be added to soups and stews for a hearty, flavorful addition.

Nutritional Information

(Please note: Nutritional information will vary depending on the specific type of green beans used and the amount of pepper added. The following is an estimate.)

Nutrient	Amount per Serving	% Daily Value
Calories	1058.9 kcal	N/A
Calories from Fat	N/A	6%
Total Fat	7.5 g	11%
Saturated Fat	1.7 g	8%
Cholesterol	0 mg	0%
Sodium	204.5 mg	8%
Total Carbohydrate	238.2 g	79%
Dietary Fiber	92.3 g	369%
Sugars	110.9 g	N/A
Protein	62.4 g	124%

Variations & Substitutions

Spice It Up: Experiment with different spices like red pepper flakes, garlic powder, or onion powder for added flavor.
Different Beans: While greasy and white half-runner beans are traditional, you can try other types of green beans, keeping in mind that the drying time may vary.
Lower Sodium: Reduce sodium by using less salt when cooking the beans after they have been dried.

FAQs (Frequently Asked Questions)

Q: How do I know when the beans are dry enough?
A: The beans should be brittle and leathery to the touch. They should snap easily when bent, indicating that the moisture has been removed.

Q: Can I use pole beans for shucky beans?
A: While you can use pole beans, it’s generally not recommended. Bush beans like greasy beans or white half-runners are preferred because they have a better texture and dry more evenly.

Q: Why is it important to add black pepper to the dried beans?
A: Black pepper acts as a natural insect repellent, helping to keep bugs out of the beans during storage.

Q: How long do dried shucky beans last?
A: Properly dried and stored shucky beans can last for up to a year in a cool, dry place.

Q: Do I need to soak the beans before cooking them?
A: Yes, it’s recommended to soak the dried beans in water overnight before cooking to rehydrate them.

Final Thoughts

Making shucky beans is more than just drying green beans; it’s about preserving a piece of history and connecting with traditions passed down through generations. It’s a labor of love, but the reward is a taste of home that can be enjoyed year-round. Don’t be afraid to try this recipe and put your own spin on it. Whether you use a dehydrator, an attic, or a needle and thread, the most important ingredient is the love and care you put into the process. Happy drying!

How to Dry Beans to Make Shucky Beans Recipe