Aren’t these lovely? Bolitas, left on the vine last fall to dry. Be sure to bring ‘em in before the weather turns wet, otherwise they’ll mold. It’s a thrill for me to have dried this crop. I’ve never done it before. The labor-intensive part is shelling them once they’re dry. Kind of fun, but it takes some time. Jim and I sat around visiting while shelling. Nothing wrong with that!
I also dried these black beans. There’s some black bean chili in the works right now! The Bolitas are delicious in soups. We use the black beans in enchiladas, chili, soups, and salad, too. Our supply is holding out so far. We’ve found a source for several kinds of dried beans in the Tri Cities area, although they’re not organic.
Anna
Jan
Angela
