Let the jar sit at room temp for about a week, “burping” it once or twice a day by briefly cracking the seal to release pressure and then retightening. There won’t be much activity in the first day or so, but soon you will notice the brine becoming cloudy and maybe even whitish, you will see fizzing, and you will notice a sour pickle smell starting to develop (that’s the lactic acid). These are all good signs that your ferment is active and healthy. After about a week, when the activity has slowed down considerably and the beans are nice and sour, refrigerate or store in a root cellar or very cool basement. The cooler the storage, the longer the beans will last before getting soft and unpalatable. But as long as there isn’t mold growing or strange colors or smells, they are good to eat!