Thanks for your comment. The beans I am treading are almost 100% dry and ready to be stored in jars, similar to what you buy in the supermarket BUT of far superior flavour and texture, and surely nutrition too. After soaking overnight they want cooking as usual.
If you havest pods with fat, soft beans that are clearly not dry and hard, they can be cooked immediately without soaking, or frozen in bags for cooking later, or kept somewhere dry and draughty in their pods to finish drying, as long as the pods are going yellow or brown at time of picking, i.e. not too fresh.
These dry beans need a whole summer to ripen and may not work in northern Britain. Sow seed undercover in May to plant out by early June. Borlottis ripen earlier than runners. Both of mine in the photos are climbing beans which are easier to dry on the plant, but dwarf beans are also possible.