You read that right: Re-*dried* beans, not re-fried.

What do you get if you take cooked beans and dehydrate them? Do they
go back to being rock-hard like the originals or will they rehydrate
quickly and be soft? (If the latter, they'd be a good ingredient for
camping/backpacking, being light-weight, no refrigeration needed,
minimal fuel to cook.)

Toying with cooking plans for spring trips ...

--
Silvar Beitel

Silvar Beitel wrote:
>
> What do you get if you take cooked beans and dehydrate them? Do they
> go back to being rock-hard like the originals or will they rehydrate
> quickly and be soft? (If the latter, they'd be a good ingredient for
> camping/backpacking, being light-weight, no refrigeration needed,
> minimal fuel to cook.)


You can buy dried refried bean mix and dried bean soup (split pea, black
bean, etc.) dried soup mixes that do exactly this. I used to buy them
in bulk from a whole foods coop. I think they slice the beans thinly or
pulverize them so they rehydrate well. I think it would be difficult
and/or time-consuming to rehydrate a whole dried bean.

I have bought dehydrated fruits and veggies from Walton Feed
(waltonfeed.com) and they have soup mixes, too, but not the kind I
mentioned above, and their bouillon to me is yucky, although their
vegetable soup mix -- veggies and cubed potatoes -- is fantastic.