Dried beans are an important part of the backpacking food supply. They provide a nutritious source of protein, carbohydrates and other vitamins and minerals. Dried beans are lightweight and easy to store, making them ideal for long trips into the backcountry. But before you can use them, you must first dry them properly in order to ensure they stay safe to eat.
The best way to dry beans is to start with fresh ones that have been soaked overnight in cold water. This helps reduce their cooking time and softens them so they will be easier to eat.
Once the beans have been soaked overnight, rinse them off in a colander and spread them out on a baking sheet lined with parchment paper or baking mat. Place the baking sheet in an oven preheated to 200 degrees Fahrenheit and bake for approximately 2-3 hours, stirring occasionally, until the beans are completely dry.
Once dried, immediately remove the beans from the oven and transfer them into an airtight container or zip-top bag. Store the beans in a cool, dry place away from sunlight or heat sources like radiators or stoves as this will cause them to spoil quickly. To ensure maximum shelf life, it is best to consume any dried beans within 3-4 months.
Conclusion:
Drying your own beans for backpacking is a great way to save money on meal costs while still enjoying a nutritious source of protein during your excursion. By following these simple steps you can ensure your dried beans stay safe to eat and provide maximum nutritional value during your trip into the backcountry.