Recipe Details
Dehydrated black beans are a lightweight and reliable protein ingredient commonly used in backpacking meals. Drying cooked beans removes most of the water while preserving their calories, protein, and carbohydrates.
Prep Time
5min
Cook Time
4h
Wait Time
10min
| Characteristic | Details |
|---|---|
| Difficulty: | Super easy |
| Cost: | Cheap |
| Category: | Dehydrated Ingredients |
| Seasons: | All |
Ingredients
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Beans
| 540 ml | 1 Can of Black Beans |
Dehydrated Black Beans Directions
Because they rehydrate quickly during cooking, dehydrated black beans work well in trail meals such as chili, rice bowls, burrito-style meals, soups, and pasta dishes.
This recipe explains how to prepare and dehydrate canned black beans so they store well and rehydrate reliably for use in backcountry cooking.
Step 1:
Open the can of black beans and pour the beans into a strainer. Rinse them thoroughly under cold running water to remove the canning liquid. *It's recommended to get "no salt" cans of beans.
After draining and rinsing, the beans in this batch weighed 345 g (12 oz).
Step 2:
Spread the rinsed beans onto a baking tray or large plate and gently pat them dry with paper towels. Removing excess surface moisture helps the beans dry more evenly in the dehydrator.
Step 3:
Spread the beans evenly across the dehydrator trays in a single layer. Avoid stacking or clumping the beans so air can circulate freely around them.
If desired, use a silicone mesh sheet or dehydrator liner to prevent the beans from falling through tray openings.
Step 4:
Set the dehydrator temperature to approximately 130°F (55°C). Cooked beans typically dry well between 130–135°F.
Step 5:
Dry the beans until they become hard and completely dry. This usually takes 8–12 hours depending on humidity, airflow, and how well the beans were dried before placing them in the dehydrator.
Rotate trays if necessary to promote even drying.
Step 6:
Allow the dried beans to cool completely at room temperature before storing them. Cooling prevents condensation from forming inside storage containers.
Store the dehydrated beans in airtight containers, vacuum sealed bags, or freezer bags in a cool, dark location.
Recipe Notes
- Batch size
This batch used one 540 ml can of black beans. After draining and rinsing, the prepared beans weighed 345 g (12 oz). - Serving size
Serving sizes are based on the cooked bean equivalent. One serving equals approximately ½ cup cooked black beans. This batch produces about 4 servings. - Finished yield
The final dried weight will be recorded once the dehydration process is complete. It should also be noted that after drying, the black beans will naturally have split open from the drying process. - Rehydration
The beans have a rehydration ratio of approximately 2.1:1. Each serving requires about 60 g of water (roughly ¼ cup) to fully rehydrate. - Using dehydrated black beans in trail meals
Black beans work well in chili, burrito-style rice meals, soups, couscous dishes, and many dehydrated backpacking dinners. - Storage
Store dehydrated beans in airtight containers or vacuum-sealed bags in a cool, dark location. Properly dried beans typically store well for 6–12 months, and longer if kept in the freezer. - Further reading
Ultimate Guide to Dehydrating Food for Backpacking
Nutrition facts
Serving size 28 grams vegetarian Vegan gluten free lactose free
Per Serving
| Kcal: | 100 kcal |
| Fibers (g): | 5g |
| Sodium (mg): | 3mg |
| Carbs: | 19g |
| Fat: | 0.5g |
| Proteins: | 7g |