Our Community Harvest CSA has been chalked full of dry beans — small but mighty powerhouses of nutrition, flavor, and versatility. These humble legumes are a fantastic pantry staple, offering a reliable source of plant-based protein, gut-healthy fiber, and being naturally low in fat and sodium. Whether you’re prepping meals on a budget or exploring new ways to eat sustainably, dry beans are your kitchen's best friend.
Dry beans are harvested once they’ve matured and dried inside their pods. Because of their long shelf life, they’re a great item to buy in bulk and store in a cool, dry place for months. One of the most exciting parts of cooking with dry beans is watching them expand — they can double or even triple in size after soaking! While we often enjoy them cooked in soups, chilis, salads, and stews, dry beans are far more versatile than you might think. You can sprout them, ferment them, curdle them into tofu, or even blend them into a smooth, creamy hummus.
Bean Breakdown: Meet the Varieties
With so many kinds of dry beans available, it’s worth getting to know a few favorites featured in this month's CSA shares:
Black Beans: Small, dark, and creamy, black beans are popular in Latin American and Caribbean cooking. They’re perfect in rice bowls, tacos, and hearty soups.
Pink Beans: These medium-sized beans have a smooth texture and mild, slightly sweet flavor. You'll often find them in Puerto Rican and Southwestern dishes like stews and beans-and-rice combos.
Garbanzo Beans (Chickpeas): Round and nutty-flavored, chickpeas are a staple in Mediterranean, Middle Eastern, and Indian cuisine. Think hummus, curries, and falafel!
Great Northern, Pinto, and more: Each type brings its own texture and taste, giving you endless combinations for delicious, nutrient-packed meals.
Try This Simple Black Bean Recipe
If you're looking for an easy way to enjoy dry beans, start with black beans. They're delicious, affordable, and easy to prepare from scratch. Here's a simple recipe adapted from Harvest of the Month Nebraska:
Basic Black Beans from Scratch
Ingredients:
1 cup dry black beans, 3 cups water (for soaking), 3 cups fresh water (for cooking), 1 clove garlic, peeled, 1 bay leaf (optional), Salt to taste
Instructions:
Sort & Rinse: Place beans in a bowl and pick out any debris or broken beans. Rinse thoroughly.
Soak: Cover beans with 3 cups of water and let soak overnight (6–8 hours). Drain and rinse before cooking. (Short on time? Try a quick soak: bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour.)
Cook: Add soaked beans to a pot with 3 cups of fresh water. Toss in the garlic clove and bay leaf.
Simmer: Bring to a boil, then reduce heat and simmer, uncovered, for 60–90 minutes or until beans are tender. Stir occasionally and add more water if needed.
Season: Once cooked, remove bay leaf and garlic, and season with salt to taste.
Tip: Use your beans in burritos, salads, quesadillas, or blend them with lime juice, cumin, and olive oil for a quick black bean dip!
Dry beans are an easy and affordable way to bring more nutrition to your meals. With so many varieties to choose from, you can experiment with global cuisines and find the ones you love most. Whether you’re cooking for one or feeding a family, these little legumes go a long way — both in the kitchen and for your health!
