Cooking and dehydrating beans involves two main steps: cooking them until tender and then removing the moisture to preserve them. Here's a breakdown of the process:
Cooking the Beans
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Preparation:
- Rinse the dry beans thoroughly under cold water to remove any debris.
- Sort the beans, removing any stones, broken beans, or other foreign objects.
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Soaking (Optional but Recommended): Soaking helps reduce cooking time and makes the beans more digestible.
- Quick Soak: Place beans in a large pot, cover with water, bring to a boil, and boil for 2-3 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.
- Overnight Soak: Place beans in a large pot, cover with cold water, and let soak for 8-24 hours in the refrigerator. Drain and rinse before cooking.
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Cooking:
- Place the soaked (or unsoaked) beans in a large pot.
- Cover with fresh water, ensuring the water level is several inches above the beans.
- Seasoning: Add 2 teaspoons of salt per pound of beans. You can also add aromatics like bouillon, chopped onions, minced garlic, or bay leaves for added flavor.
- Bring the water to a boil, then reduce the heat to low.
- Simmer: Cook the beans on low heat until they are tender. This typically takes 3-6 hours, depending on the size and type of the beans. Stir occasionally to prevent sticking. Check for doneness by tasting a few beans; they should be soft and easily mashed.
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Draining:
- Once the beans are cooked, drain them thoroughly. It is crucial to discard the cooking water.
Dehydrating the Beans
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Preparation:
- Ensure the cooked beans are cooled slightly before proceeding to dehydration.
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Dehydrating:
- Spread the cooked beans in a single layer on dehydrator trays. Avoid overcrowding.
- Set the dehydrator to 125°F (52°C).
- Drying Time: Dehydrate for 6-8 hours, or until the beans are hard and completely dry. The exact time will vary depending on the dehydrator and the size of the beans. They should be hard enough to resist pressure when squeezed and should rattle when shaken.
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Cooling and Storage:
- Let the dehydrated beans cool completely before storing them.
- Store the dehydrated beans in airtight containers in a cool, dark, and dry place. Properly dehydrated and stored beans can last for several years.
Summary: Cook beans with salt and aromatics until tender, discarding the cooking water. Spread the cooked beans on dehydrator trays and dehydrate at 125°F (52°C) until they are hard and completely dry.
