Stick-to-your-ribs Shelling or Dry Beans are used in cassoulet, goulash, ragout, salad, soup, stew and herbed concoctions in almost every ethnic cuisine. Two weeks prior to the last spring frost date, direct sow seed in a deeply dug, fairly fertile, sandy and well-draining bed. Grown like regular Green Beans, it is the curing on the vine, the drying process and the shelf-life that set Shelling Beans apart. Grow the plants until fully mature and keep them in the garden until all the leaves and pods are yellow, some may have already turned brown