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Dehydrating beans, whether fresh or frozen, is easy to do and green beans are certainly most people's favorite veggie... you know, at Christmas time, the green bean casserole!
Green beans are great in homemade soups... I love them year round!
Nothing tastes better than home-grown green beans, but for ease right now of getting some put away quickly, I used frozen green beans, straight from the bag - no prep necessary!
How easy is that?
If your frozen beans are clumping, let them sit in the kitchen sink, unopened, for about an hour. Or you can simply drop the unopened bag on the kitchen countertop a few times to loosen them. This works for me!
If you're lucky enough to be growing your own beans, then please follow the instructions found in steps 1 and 2, below.
Green beans are high in vitamin A, Choline and vitamin C, followed by Folate and vitamin K.
Green Beans rank high in these minerals: Potassium, Calcium, Phosphorus, Fluoride, and Magnesium. Trace minerals are Iron, Selenium, and Zinc, Manganese, and Copper.
There's also Omega-3 and Omega-6 fatty acids in green beans.
Don't forget to check out our Recipes page where there's a couple of easy-to-make Vegetable and Chicken & Veg soups!
If using frozen green beans, ignore steps 1 and 2.
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