Allan, Pick the pintos as they stripe, (the pods will turn yelloy and red stripes will appear) The bean is physiologically mature but still about 40%+ moisture. They will cook faster and have an outstanding "fresh" taste. We usually go out to a local farmer that grows pintos and pick 2 -3 buckets full, shell them and fresh can them for later use. Contact your local County Extension Agent (or myself, I am an Extension Agent), for canning recommendations. I can be contacted at: npeterso@ndsuext.nodak.edu (I am an Extension Agent) Enjoy, Nels in ND At 11:40 AM 1/19/99 -0500, you wrote: >I'm planning the garden for this summer and want to be able to cook bean >chili from fresh beans. Does anyone know, do I just plant pintos and >harvest them when they are mature and cook them 'fresh,' or should I use >another variety of bean? Am I missing the boat here by wanting to use >'fresh' beans rather than 'dried' beans? > >Any clues appreciated! > >Thanks > >-Allan Balliett >igg@igg.com > > > >=========================================================================== > >BD NOW!, the International Biodynamic Agriculture Discussion Forum, >dedicated to restoring the earth while producing healthy high-value food >that promotes human development. > >To Subscribe to BD NOW, the BD list server, send a msg to > >listproc@envirolink.org. > >In the body of the message include (do not include the "<>:s!): > >subscribe bdnow <Your First and Last Name> > >If you have any questions, contact the list master at bdnow@igg.com > >(to remove yourself from the list, send 'unsubscribe bdnow' to >listproc@envirolink.org> > > > >