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Black Beans

Black Beans

Black beans are one of my favorite camping staples. When you have dehydrated black beans, you can easily make Black Bean Soup, Black Bean Burritos, or Beans and Rice. Rehydrate with boiling water, about 2 cups water for each cup of dehydrated beans. You should have editble beans in about 15 minutes.

Ingredients: 
  • 1 cup Dried Black Beans
  • 1 clove Garlic Slices
  • Splash of Olive Oil
  • Salt & Pepper to taste
Ingredients - Canned
  • Canned Black Beans - 16 ounce can
  • 2 cloves Garlic finely chopped
  • 2 tablespoons Olive Oil
  • Salt & Pepper to taste
Directions: 
Pressure Cook Dried Black Beans
  • Wash the black beans! For every cup of black beans add 2 1/2 to 3 cups of water and a clove of garlic and a splash of oil. Cook at high pressure for 24 minutes.
Canned
  • Lightly Saute garlic in Olive Oil add black beans and stir to mix add salt & pepped to taste.
Soaking
  • The night before, wash the black beans, cover in a large pot of water to soak. The next day, rinse the beans, cover with 2 1/2 to 3 cups of water & 1 clove if garlic for every cup of beans and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes or until beans are done.
To Dehydrate:
  • Oil leather sheet and place on dehydrator trays
  • Pour 2 cups of black beans and liquid onto each sheet
  • Dehydrate at 135° 6-8 hours.
Step 1 - Wash Balck Beas
Step 2 - One Garlic Cloves for every cup of beans
Step 3 - Peal Garlic Cloves
Step 4 - Slice Garlic Cloves
Step 5 - Pressure cook at High for 24 minutes
Step 6 - Wipe oil on Fruit Roll-Up Sheet
Step 7 - Pour 2 cups of black beans onto each fruit leather sheet
Step 8 - Dehydrate at 135° 6-8 hours
Step 9 - Dehydrated Black Beans
Step 9 - Dehydrated Black Beans
Step 10 - Pour onto Parrchment or Butcher paper
Step 11 - Ready to bag

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