Jeepers

Dehydrating Soup Beans

33 posts in this topic

Nerd, I think they are supposed to look that way. I saw one of the videos talking about eating them like corn nuts.

 

Edited to say the ones I saw were the white soup beans like Great Northern.

Edited by Jeepers

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Yeah, Canned Nerd, on the video she showed a close up of her dehydrated beans and several of them had split open. Seems to be the norm for dehydrating them.

 

I'm going to cook up a bunch of pintos this weekend and dehydrate them. I'll let y'all know how it works out! :)

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The 8-10 cents per serving is not what I get, given current bean prices.

 

Is it significantly more (or less)? I haven't sat down to do my own figuring yet, I was going off of what was given in the video.

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Just my own thoughts....if they've cracked open, perhaps you're dehydrating at too high of a temperature? I don't dehydrate over 130-135 because I don't want to cook, I want to dehydrate. I haven't made beef jerky, so I don't know what temp is best for them. It takes longer at 130+/- but they truly dehydrate and don't cook.

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The recommended temperatures I go by are:

 

Herbs 90° - 105°F

Veggies 130°F

Fruits 135°F or lower

Meats 145°F (*)

 

(*) Max setting on my old dehydrator but should be higher if possible.

 

I did my beans at 130°F.

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Hmmm, I goofed, I think I overcooked the kidney beans (I was babysitting and sort of forgot they were on the stove simmering :blush: ) they were really soft, and as they're dehydrating, not just cracking, but bursting, and falling apart. I am thinking they will still be good for at the very least thickening soups with the powdery bits, and those that are remaining whole or just split can be for my bagged meals.

 

I'll be more careful with the next batch I do.

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