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!

If using frozen green beans, ignore steps 1 and 2.

1. Gently wash fresh green beans. Trim off the ends.
2. Blanch in a small amount of boiling water for about 3 minutes.
3. Arrange the green beans on your dehydrator trays, making sure the beans don't overlap.
4. 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.
  

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