Dehydrating Beans

There are a myriad of ways to use dry beans to feed your family.  As we have learned in previous posts on beans, some are really good, and some are from Satan himself.

After you try one or two of Satan's specialties, you become very suspicious of any new bean suggestions.  No one can blame you.  But you come upon somebody somewhere's recommendation to try dehydrating beans, and you're kinda like that poor moth that can't resist being drawn to the light.

Zap.

OK, dehydrated beans aren't too bad.  Honest.  And there are a few things you can actually do better with dehydrated beans.

• Make a trail snack.  Cooked beans, ready to dehydrate, are seasoned with salt or other spices (curry, chili powder, onion or garlic powder, Chinese five spice, garam masala) and then spread on dehydrating trays.  These have a texture or crunch like hard pretzels.
• Add just the right amount to soup or stew.
• Make a quick cream of bean soup.
• Make instant refried beans or hummus.  One guy suggested doing this after dehydrating the beans.  It makes more sense to me to mash the beans before dehydrating.  Rehydrate for 10-12 minutes, then simmer, stir, and add water if necessary to achieve desired consistency. 
• Make instant chili.
• Make single servings instead of opening up a whole can or jar and wasting half or more.

Cooked beans are very easy to dehydrate.  Simply spread them on dehydrator trays and season if desired.  If preparing for refried beans or hummus, don't forget to mash the beans first.  Dehydrate at 125 degrees for about 8-12 hours.

Vacuum sealed in canning jars, these beans will store for about six months.  Sealed in Mylar, they should be good for a few years. 

When you want to use the beans, rehydrate with boiling water for fastest results.  The amount of time and water needed will vary by type of bean. 

Links to related posts:
Baking with Beans
Beans in Food Storage
Refried Beans
Bean Flour   
Pinto Bean Fudge  

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