How to Dehydrate Beans
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Dehydrated beans are a versatile and essential ingredient for a variety of dehydrated meals. They effortlessly enhance soups, stews, chilli, rice dishes, and grain bowls with a hearty, plant-based protein boost. Additionally, they can be ground into bean flour, opening up endless possibilities for gluten-free baking and cooking.
Snapshot
Special Prep
Cook
Temperature
135°F
Time
16 hours
Mass Change
Approx 70% decrease
How to prep beans for dehydrating
While it’s possible to dehydrate fresh shelled beans, this isn’t the most common scenario for most people. Typically, you’ll be working with either dried or canned beans. Dried beans need to be soaked and fully cooked before they can be dehydrated.
Whether you’re using cooked dried beans or canned beans, be sure to rinse them well and thoroughly drain them before starting the dehydration process.
Using canned beans
In case you missed it above, yes, you can absolutely use canned beans for dehydrating! However, it’s important to check the label. Ideally, choose brands that list only beans, water, and salt as ingredients. Many canned beans also include calcium chloride (a firming agent) and disodium EDTA (a preservative used to maintain colour, texture, and prevent oxidation). While these additives are safe for dehydration, they may slightly affect the texture and rehydration process. Rinsing the beans thoroughly can help remove much of these agents, though small amounts may remain.
How to dehydrate beans
Basic Steps:
- Cook beans (or use canned)
- Rinse and thoroughly drain beansÂ
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid touching and over lapping as much as possible)
- Place in dehydrator and dehydrate at 135°F for about 16 hoursÂ
It’s that easy!
Notes:
- A mesh liner is required for beans (otherwise they will fall through the trays)
- Dehydrating times may vary (the water content in the beans, as well as the humidity and altitude of where you live impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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How do you know when beans are fully dehydrated?
Fresh beans will be dry and super hard. Cooked beans will split open during dehydration. They will be dry to the touch and quite stiff. No moisture should excrete when split in half and squeezed.
Jar test: If eager, you can place your beans in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the beans become soft or squishy) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate beans. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
70%
The mass and weight of beans decrease by about 70% once dehydrated.
Ex. 1 cup of cooked beans
- Pre-dehydrated:Â 180g | 1 cup (cooked)
- Dehydrated: 53g | 1/4 cup
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How to store dehydrated beans:
Here are some tips to help you maximize the shelf life of your dehydrated beans:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, beans should have a shelf life of several years.
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Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated beans:
*The information below refers to cooked beans that have been dehydrated. Fresh beans that have been dried raw, require more water, typically 1:3
Dehydrated bean to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated beans:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup boiled water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Can I use canned beans?
Yes, you can dehydrate canned beans! Whenever using canned ingredients, always check the label. Choose brands that contain only beans, water, and possibly salt, while avoiding those with additives (some additives can impact the dehydrating process).
Can I use an oven to dehydrate beans?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Beans need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the beans or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Beans
Dehydrated beans are a versatile and essential ingredient for a variety of dehydrated meals. They effortlessly enhance soups, stews, chilli, rice dishes, and grain bowls with a hearty, plant-based protein boost. Additionally, they can be ground into bean flour, opening up endless possibilities for gluten-free baking and cooking.
Notable Equipment
- 1 Dehydrator
Ingredients
- Beans, cooked or canned
Instructions
- 1. Cook beans (or use canned)
- 2. Rinse and thoroughly drain beansÂ
- 3. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid touching and over lapping as much as possible)
- 4. Place in dehydrator and dehydrate at 135°F for about 16 hoursÂ
Notes
- A mesh liner is required for beans
- Dehydrating times may vary (the water content in the beans, as well as the humidity and altitude of where you live in impact the time)
- Using canned beans: Ideally, choose brands that list only beans, water, and salt as ingredients. Many canned beans also include calcium chloride (a firming agent) and disodium EDTA (a preservative used to maintain colour, texture, and prevent oxidation). While these additives are safe for dehydration, they may slightly affect the texture and rehydration process. Rinsing the beans thoroughly can help remove much of these agents, though small amounts may remain.
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
