Dehydrating Beans
The other day, I tried dehydrating canned pinto beans, and they all split open. Is there any way to avoid this, or is it just what happens when you dry beans?
i don't see any harm in it. my dehydrated food always looks a little scary, but it sure tastes good out in the woods! all goes to the same place right?
It will happen to a certain extent. The trick with beans is to dry at 135°F unless they are with meats. When you rehydrate, don't stir too much, or they'll mush a bit.
Here is a photo of my chili after rehydrating.
Wow LaurieAnn... that looks *really* good.
Beth
I'll second thatOriginally Posted by Beth
No it doesn't affect it. Even commercial dryed beans will have splits.
Thanks Beth and MintakaCat. I think I actually might make some this weekend... lol... my own picture is sparking a craving and we have a trip coming up so I can have dinner and dry the leftovers.
Lustreking... I'll take a picture of how this looks when dried just to give you an idea of how the beans generally turn out.
I dry frozen blackeyed peas without the splitting issue. Could it also work for pintos, navy beans, cannelinis, etc.?
Yes. One thing about frozen black eyed peas over canned ones is how firm they are. I prefer using the frozen ones - better taste, less sodium and love the texture!
Instead of buying canned pinto beans and then using your precious time and energy to dehydrate them, why don't you spend $1.00 and buy a bag of dried pinto beans?Promise I'm not trying to be a smart-ass!
Thanks, LaurieAnn, that definitely does look tasty! I think that I ran mine at 140º. Maybe 5 degrees will make a difference? I'll try it a little cooler next time.
Maybe I'll take a picture too. "Split" may not be the best way to describe them. "Exploded open" might be more accurate! They taste and I'm sure will work fine in any recipe, but I was hoping they'd stay looking more bean-like.
Because dried beans would literally require HOURS of soaking and cooking before use, as opposed to minutes of rehydration.Instead of buying canned pinto beans and then using your precious time and energy to dehydrate them, why don't you spend $1.00 and buy a bag of dried pinto beans?
Chili w/beans
LaurieAnn,It will happen to a certain extent. The trick with beans is to dry at 135°F unless they are with meats. When you rehydrate, don't stir too much, or they'll mush a bit.
Here is a photo of my chili after rehydrating.
I checked your "Wilderness Cooking" website but did not find the rescipe for this chili. Is there any chance that you would post this rescipe for everyone who might be interested?
Give my three bean chili recipe a try. I make it and dehydrate it all the time. It doesn't get mush easier than this. It's named after one of my favorite places on the trail so far - Cheoah Bald.
Cheoah Chili
1 can Del Monte Petite Cut Diced Tomatoes w/ Garlic & Olive Oil - 15oz.
1 can Red Beans - 15oz.
1 can Pinto Beans - 15oz.
1 can White beans - 15oz.
2 tbsp. chili powder
1 tbsp. corn starch
1 tbsp. brown sugar
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1 tsp. salt
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
In a medium stock pot heat all can contents (do no rinse beans, add as-is). Add all spices followed by corn starch, stirring thoroughly. Cook on low heat, stirring occasionally until chili starts to bubble. Enjoy!
Got it!! That's why I asked the question!!
Yep...cooked and dehydrated beans = instant beans. All they need is hot water and a few minutes. You can soak in cool water as well with more time.
Hi Rowdy... I'll have several recipes... I just got in from the garden (I've been planting all day) so once I've had some dinner and a rest I'll pull the one from the photo out of the manuscript from my book and pm it to you.LaurieAnn,
I checked your "Wilderness Cooking" website but did not find the rescipe for this chili. Is there any chance that you would post this rescipe for everyone who might be interested?
LaurieAnn,
I checked your "Wilderness Cooking" website but did not find the rescipe for this chili. Is there any chance that you would post this rescipe for everyone who might be interested?I said it looked good first.....
Beth
lol - is that a hint Beth... anyway I'll probably just post it here. I try to limit posting too much from the book as to not step on my publisher's toes. They've been super good to me... but once in awhile I can make an exception. Give me about 10 minutes to dig it up. I was going to last night but after moving all the antique brick I've discovered a few muscles I forgot I had...
Well, actually, it was the perfect set up for that one-liner. But, since you offered, I'll be happy to try it! (I already grabbed it off your other post.) Thank you, and tell your publisher that you just "primed the pump" of your potential buyers. In truth though, I think I need a personal chef, not a recipe, but that's a whole different story... .lol - is that a hint Beth... anyway I'll probably just post it here. I try to limit posting too much from the book as to not step on my publisher's toes. They've been super good to me... but once in awhile I can make an exception. Give me about 10 minutes to dig it up. I was going to last night but after moving all the antique brick I've discovered a few muscles I forgot I had...
Thanks for sharing, and the story behind the name of the chili was touching.
Beth
Ah ha! I usually dry the canned ones, but the frozen ones are easier to find. I'll have to try this next time round (soon). I'll try and remember to post a report.
FWIW, my canned beans always split. Some brands are worse than others. They still taste good rehydrated though.
Posting Permissions
Reply With Quote
