Green Beans – Fresh or Frozen!
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 counter-top a few times to loosen them. This works
for me! (You can even use canned green beans in a pinch!)
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 & Veggie soups!
How to Dehydrate Green Beans
If using frozen green beans, ignore steps 1 and 2.
- Gently wash fresh green beans. Trim off the ends.
- Blanch in a small amount of boiling water for about 3 minutes.
- Arrange the green beans on your dehydrator trays, making sure the beans don't overlap.
- Turn on your food dehydrator and set the temperature between
125°F and 135°F (or per your food dehydrator's instructions). Drying
time: between 6-8 hours.
- Green beans will feel tough and brittle when dried.
- Please remember to rotate your dehydrator trays for even drying.
This Just In All the Way from Alaska!
Arlene had noticed that a few posters wanted to know how to make the
green bean snacks – and some had already tried to dehydrate beans to
that end without success. So, here's what Arlene told me:
"I have not gotten to the
end of the FAQ pages yet, so you may have already covered this.
posts asked about the green bean snacks that you can buy in the store.
I'm pretty sure these are freeze dried, not dehydrated.
That's why they
maintain the shape and crispness."
Arlene, I'm so glad you told us this - and "keep warm up there!"
Karen posted this:
"Bake them at 425° for 10-15 minutes.
Put your seasoning on them before you start to bake them.
The same as
the dehydrator make sure you do not overlap the beans. I hope this
And this just in from Farmgal Val:
"I read where to make the crispy kind of green bean snacks that are so popular,
you have to coat them lightly with oil (coconut or olive)
toss on your spices and dehydrate them. Haven't tried it yet."
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