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 beans
- 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 hours
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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