4-5 lb. Green and/or Yellow Beans

Beans with edible shells are dense and best dried in a dehydrator. They are easily rehydrated and an interesting ingredient to add to stews or rice as it cooks, as they will absorb liquid while also infusing their flavors across the dish. This will also work with shelled peas.

Dehydrator: Fill a large pot with salted water, leaving enough room to add the beans without overflow. I recommend using a pasta pot with a matching colander that will make it easy to remove the beans at one time. Bring the water to a hard boil over high heat. Place the beans in the pot, cover with a lid, and blanch for 4 minutes, filling the sink with cold water as they boil. Remove the beans from the pot and transfer to the cold water. Chop into 1/2-inch pieces and spread on drying racks. Dehydrate at 125°F for 8-10 hours, until brittle. Store in a jar with a lid that will prevent moisture from entering.

Air-Dried: Air circulation is the key to dehydrating food. Spread the shelled peas or beans on drying racks. Thin-shelled beans can be tied into strands, like you would with hot peppers. Place the veggies out of direct sunlight in a dry spot in your kitchen (I often use the top of a cabinet). They are done when bone dry.