[Candide]

A plot neighbour leaves borlotti beans to dry on the plant.  We've got blauhilde purple French that are at the end - those left re showing pods thro the skins;  so I'm wondering if I can leave them to dry, then pod for soups etc thro the winter.  Can this be done with any bean or is it only worth bothering with borlottis and similar?

[Candide]

And just read responses to Anton's post below.  Leather beans not really what I'm after

[AnneB]

A plot neighbour leaves borlotti beans to dry on the plant.  We've got blauhilde purple French that are at the end - those left re showing pods thro the skins;  so I'm wondering if I can leave them to dry, then pod for soups etc thro the winter.  Can this be done with any bean or is it only worth bothering with borlottis and similar?

Some are more suited to eating fresh, some are more suited to drying and some are okay for both - eating the pod, the fresh shelled bean and dried.
Blauhilde can be eaten as a pod and dried.
I always grow a selection suitable for all uses. 
This year I am growing Mennonite, Princess, Gigantes, Hutterite Soup and Gout de Chataigne d'Echenans for drying; and Kentucky Wonder Wax, Carminat and Cobra for eating fresh.

[Candide]

Thanks Anne.  I'll prepare myself for an hour or so of podding

[cc]

I quite often leave the French purple beans on the plants to long. So I roast them and eat the lot beans and pod. Not easy to get the cooking time right but I do like them that way hence I have a decent amount in the freezer.