First rule of Bean Club: Do not wash them until you’re ready to cook them. I know, it feels wrong. You want them clean and fresh, like you’re preparing them for a tiny vegetable baptism. But moisture is the enemy. It turns your crisp beans into a mushy, limp mess faster than a toddler can lose a sock.
Think of it this way: wet beans in a closed bag are like teenagers in a stuffy car—they get all sweaty and start complaining. Just leave them dry. They’re tough enough to handle a little field dirt until you’re ready to party with them.
