Yield:Black beans: 1 (15oz) can of beans / 1½ cups cooked beans = ¾ cup (75g) dehydrated beansGarbanzo beans: 1 (15oz) can of beans / 1½ cups cooked beans = ¾ cup (90g) dehydrated beans
Ingredients
1canbeanssee note 1
Instructions
Start with clean hands, equipment, and countertops.
Drain and rinse beans under cold water.
Arrange the beans on dehydrator trays, utilizing a mesh liner to prevent the beans from falling through the holes as they shrink.
Dehydrate at 125ºF (52ºC) for 6-12 hours until the beans are dry and brittle (see note 2).
Storage Tips
Let the dried beans cool completely before storing.
Short-term storage: If beans will be consumed within a few weeks, store in a ziptop bag or sealed container on the counter or in a pantry.
Long-term storage: Condition by loosely packing the dried beans in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the beans to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the beans from sticking together.
After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the peas.
Notes
Note 1: You can use any amount of beans that will fit in your dehydrator. Depending on the size of your trays, one can per tray is a good estimate.Note 2: Total time will depend on your machine, total dehydrator load, humidity in the air, and air temperature. 6-12 hours is a range and you should rely primarily on the feel and texture of the beans to determine doneness.Beans should be dry and brittle in texture when properly dried. To test, remove a few pieces and let them completely cool. Squeeze between your fingers--they should be dry and crumbly. Chickpeas will be dry and hard. If they have any signs of remaining moisture, put them back into the dehydrator or oven to dry longer.