Anyone on here ever ate them or know what they are?
@EarlyPearl we call them Octobers here in the hicks. They make the best brown beans ever.
When the vine starts dying pick the beans and lay them out on a tarp in the sun till dry. Then shuck the beans from the hulls, give the shucked beans another week or so of drying in the sun. Store in air rite containers till your ready to cook them.
I use a chunk of cured fat back and a slow cooker on low with about an inch of water covering the beans for about 12 hours.
Make ya pan of cornbread and a chunk of onion and ya got a feast.
Y’all talking about pinto beans?
We’re from the same neck of the woods.
No, their dried out green beans.
Ok never had them only fresh g beans. Worth trying?
Their very good!
Just dried whole green beans. We used to string them up to dry for a couple weeks.
Soak them in water with a couple pinches of baking soda for 12 hours or so rinse and then cook in slow cooker for 8-9 hours with a chunk of salt cured pork
I haven’t seen any in 50 years or so I just can green beans now days
No pintos are no the same as October beans.
October’s are twice the size of pintos and make a much browner thicker soup when cooked.
I’ve dried 2 bushel and have 2 gallons of dried one’s in the freezer. I put salt bacon “fat back” in mine while coking them.
Now that’s fine dining
Only thing better is a cured ham hock cooked with em
I try to put up about 75qt each year. Any extra I sale
Y’all are making me hungry
Now I know what to do with those
They will keep for years in the freezer.
@EarlyPearl if you vacuum seal them ya don’t even need to freeze them