November 13, 2022
A few months ago I started my journey into food preservation by learning how to dehydrate different foods.
Beans are one of my favorite dehydrated foods to have on hand, they rehydrate quickly and I can cook as few or as many as needed at the time.
I learned about "fast beans" on the Rose Red Homestead YouTube Channel. Well, that and a lot more.
I cooked a one-pound bag of dried cannellini beans, then dehydrated them. The dried beans filled a one-quart canning jar.
This morning I wanted some beans to go along with my ham, cheese, and onion scrambled eggs. All I had to do was measure out 1/2 cup of dehydrated beans
then add to 3/4 of boiling water in a saucepan, reduce to a simmer and cook until tender. and a few minutes later I had just the right amount of beans for that meal.
Some of the beans burst while dehydrating so you're not going to get all perfect individual beans but they aren't all mushy either.
I do keep some canned beans on hand for the dishes that need whole perfect beans.
Some of the things I've dehydrated so far are hominy, corn, bell peppers, onion, cabbage, celery, potatoes, canned Rotel tomatoes, tomatoes, mushrooms, and marinara sauce.
And I've only just begun.
And that's that!