Dehydrating Green Beans

This year has been an awesome year for growing green beans in our garden. We have eaten all the fresh beans that we have wanted to eat...and then some. We canned green beans, froze green beans, and the bushes are still producing so we are now dehydrating the beans..

Green beans are perhaps one of the easiest vegetables to dehydrate. Once dehydrated, you can easily add them to soups, stews, casseroles, or just eat them plain as is for a snack. While you will need to check with the manual for your dehydrator for specific instructions, this is how I dehydrate green beans:

 

After picking beans, carefully break off ends and break beans into desired lengths. Some people cut off the ends off with a knife rather than breaking them, but I was raised breaking them so that is how I do it. Either way is just fine.

Thoroughly rise off the beans to remove any residue left by insects or other kinds of dirt.

Place green beans into boiling water and boil for 2 minutes.

Immediately place beans into ice water to “shock” them to stop the cooking process.

Drain off beans and place beans onto trays and place into dehydrator.

Dry at 125°F for 6-11 hours or until beans are completely dry and brittle. Store in an air tight container.

To Use: To rehydrate beans, for every 1 cup of dehydrated beans, let soak in 2 ½ cups of water for at least 1 hour. Then, place onto stove and allow to simmer until the beans are tender.

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