Ingredients
- Pre-cooked beans (any variety, any amount)
Instructions
- Drain and rinse cooked or canned beans in a colander. If you need tips for cooking dried beans, see the “Notes” section below.
- Move the beans to dehydrator trays in a single layer. A mesh liner is recommended if your dehydrator trays have larger openings, as there will be crumbled skins and small pieces after dehydrating that may fall through.
- Set the dehydrator to 125 degrees Fahrenheit. Depending on conditions, full dehydration usually takes up to 12 hours, but check back after 6-8 to see how they’re doing.
- Once beans are totally dry and brittle (even crumbly), they are ready to prep for storage.
- All the beans to cool completely.
- Store in glass jars. To extend their shelf-life, vacuum seal them using a jar sealer attachment for best results. Store the jars in a dry, preferably dark place (like inside a cabinet).
Notes
To cook dried beans in bulk (and quickly), use a pressure cooker like an InstaPot.
- Prep Time: 5 minutes
- Additional Time: 8 hours
- Cook Time: 0 hours