What preparation step is necessary for dry pole beans harvested for later use?

They require soaking before cooking.

When pole bean pods are allowed to mature completely on the vine until they dry out, the resulting mature seeds are harvested, shelled, and stored for future culinary use, much like pinto or black beans. However, because these beans have completely dehydrated, they lose much of their natural moisture content. Consequently, when a cook decides to prepare these dried beans later—perhaps for baking or soups—they necessitate a period of rehydration. This essential step involves soaking the hard, dry beans, usually overnight, before they are subjected to cooking, which typically requires a significantly longer simmering time compared to their fresh counterparts to reach full tenderness.