Instructions

1. Harvest the bean pods when they dry and begin to turn purple, after the seeds harden and begin to rattle inside. Although you can pick the green pods for use as fresh snap beans, they aren't suitable for dry use until the pods and beans begin to dry on the vine.

2. Split open each pod with your thumbnail and shake the beans into a bowl. Separate any pod or plant material from the shelled beans before continued drying.

3. Spread the beans out in a single layer on a baking pan. Allow them to dry for an additional three to four days in a warm, sunny location, stirring the beans daily.

4. Bake the beans for 30 minutes at 160 degrees Fahrenheit to complete the drying process and to kill any pests or pest eggs. Alternatively, freeze the dried beans at zero degrees F for 48 hours.

5. Store Cherokee black beans in a sealed bag or jar for up to one year. Keep the beans in a cool, dark and dry pantry or food storage area to maintain their quality and flavor during storage.