I grow a couple of different varieties of bean to dry. Borlotti and ying yang (or known in our house as moo cow beans). Drying couldn’t be simpler, I leave ours on the plant until they start to die off and if the weather is good I just leave them, if rain is forecast I cut them and bring them inside. I pod them onto trays which I put in the pantry until I am sure they are dry and then put them in a jar on the shelf.
I love the taste of these beans, slightly nutty and a good texture. I do use them in chilli instead of kidney beans along with the borlotti beans or in a bean casserole or our favourite Beany Pot Pasta. Love the fact it is all store cupboard ingredients.
Beany Pot Pasta
1 tbsp oil
1 onion, finely chopped
1 large apple, cored and chopped
1 tin tomatoes or about 600g of skinned and deseeded tomatoes
2 tins of kidney or borlotti beans or about 4 handfuls of dried beans, cooked
3 tbsp red pesto
500g penne pasta
Heat oil and gently fry the onion for about 3 mins, stir n the apple and cook for a further 2-3 mins until both have softened. Stir in the tomatoes, passata and beans.
Bring to the boil and then simmer gently for 10 mins (unless you are using fresh tomatoes then increase to about 30 mins). Whilst this is cooking, boil the pasta.
Stir in the pesto and pasta, mixing well until the pasta is heated through. Sprinkle with parmesan cheese.