I want to bring different varieties of dried (not cook and then dehydrated at home, then reconstituted on the trail; but rather dried after harvest) and prepare them as-needed for a thru-hike. I'm thinking everything from tiny lintels to large fava beans.
Does anyone know a good way to prepare them using the LEAST amount of fuel?
I'm thinking it would be something like soak them in plain water for a few hours, then boil them for a minute or two, remove from heat, then soak them in the hot water for a few hours, re-heat, then eat? Or something like that?
I just want to conserve my fuel AND not scavenge firewood, cones, etc. for cooking.
I've googled this to no avail. Any advice would be MUCH appreciated!

Thanks,
"Beans"