After ten days drying indoors, my Cherokee beans were ready for shelling. They were dry and crisp, and had lost most of their colouring, becoming a light ochre / beige colour. Picking them up, I could feel and hear the beans rattling about inside the pods.
Shelling this number of beans took me some considerable time - and gave me a dose of RSI ! These beans also seemed keen to make a last-ditch bid for freedom, pinging all over the place as I snapped open the pods. I think I have picked them all up off the floor now...
The pods were well filled, with the best ones having 7 or 8 beans inside.
When the task was finished I had 700 grams of lovely glossy black beans:
I consider this to be a very satisfactory crop, since the plants had only occupied half of one of my 1m x 2.4m raised beds. I think a 2-person serving will be somewhere in the region of 100g, so this will be six or seven meals worth. Jane is already looking through her cookbooks for suitable recipes. The ones about Mexican and South-West USA cuisine seem the most promising... Anyone got any recipe suggestions?