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 ...

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Silvar Beitel