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Podcast Episode 12:
Dehydrating Green Beans,
A Step-by-Step Guide

SEASON 2

Susan Gast, founder of Easy Food Dehydrating

by: Susan Gast / Author, Blogger at Beesville Books, Bored Boomers, and a Food Dehydrating Fanatic!

Dehydrating Green Beans, A Step-by-Step Guide

Dehydrating Green Beans Podcast, Season 2, Episode 12

Thanks for checking out this Podcast Dehydrating Green Beans, A Step-by-Step Guide

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00:04
Hello, and welcome to Easy Food Dehydrating, the show that teaches you how to safely dehydrate and store fresh or frozen fruits and vegetables along with cooked meats. Let's get going!

00:20
Alright. Let's dive right in, shall we? Mhmm. Today, we're tackling dehydrating green beans.

Oh, fun.

Yeah.

And, to guide us, we've got some insights from Easy Food Dehydrating. Okay.

A website that's been run by Susan Gast since 2010. Oh, wow. So she clearly knows her stuff when it comes to food preservation.

For sure.

00:43
For sure. So, first off, why even bother with dehydrating green beans?

Well, I think the biggest reason is that it really extends their shelf life.

Right.

Like, if you store them properly, dried green beans can last for months or even years.

Wow.

You know, perfect for soups, stews, or, like, if you're into backpacking. Yeah.

Those meals where you have to watch how much weight you're carrying.

Right. Makes total sense. Yeah. So, basically, we can enjoy those fresh green beans anytime of year.

Exactly. Okay.

That's pretty cool.

Yeah.

01:10
But how do we actually go about dehydrating them? I know Susan mentions both oven-drying and using a dehydrator.

Yeah. So both methods work, but they each have their own pros and cons. Yep. Ovens are convenient.

Most people have them. But it can be tough to get that consistent low temperature you need for dehydrating. I see. If it gets too hot, you risk case hardening.

01:30
Case hardening. What's that?

Basically, the outside of the food dries out way too fast.

Oh.

And it traps moisture inside, which can lead to spoilage.

Oh, no good.

Yeah. Not good.

So if ovens are a bit risky, what's the solution?

01:43
Well, that's where dehydrators come in.

Oh, okay.

They're specifically designed for this, giving you precise temperature control.

That makes sense.

Susan's a big fan of them, and I can see why that consistent drying means better quality and longer shelf life for your food.

Makes sense.

02:00
Now something I found interesting was that you can dehydrate canned and frozen green beans too.

Oh, yeah. For sure.

I always thought you had to start with fresh.

Well, the key here is that canned and frozen beans have already been blanched. Right.

02:14
Which, just to remind everyone... Yeah. Is that quick dip in boiling water followed by an ice bath?

Right.

It helps to preserve the color and stop enzymes that can break down the food over time.

Oh, I see.

So fresh beans need that step, but canned and frozen ones are good to go.

So it's kind of a shortcut then?

Exactly.

No blanching, less prep time.

Yeah.

And you still end up with shelf-stable green beans. I like it. Absolutely.

02:36
But what about those beans that shatter during dehydration? Is that a problem?

Not really. Especially if you're planning to use them in soups or stews.

Okay.

Shattering doesn't affect the flavor or the nutrition.

Gotcha.

And if you're worried about ending up with rock-hard beans, you can always soak them before using them.

Right. That makes sense.

Yeah. It softens them right up.

Good to know.

02:58
Switching gears a bit, I wanted to ask about Susan's experience with black beans.

Oh, yeah.

She seems to really prefer the canned variety.

She does. She does.

What's the story there?

Well, it sounds like she had a bit of a tough time trying to cook dried black beans from scratch.

Oh.

Yeah. Pressure cooking mishaps, fears of bean explosions. Oh, no. It was a whole ordeal.

So I guess canned black beans it is then. But wouldn't starting with dried beans make more sense if we're going for long-term storage and trying to save money?

You're right. You're right. Dried beans are definitely more budget-friendly. Yeah. And if you're comfortable cooking them and have the time, then go for it.

Right.

But I think Susan's point is more about convenience.

Oh, right. Sometimes it's just easier to grab a can, especially when you're in a hurry.

True enough. We've all been there.

03:43
But back to green beans. Besides soups and stews. Yeah. What else can you do with dehydrated ones?

Oh, so many things.

Oh, really? Like what?

You can rehydrate them for casseroles, add them to pasta dishes, or even snack on them straight from the jar.

Wait. Snacks? Really?

Yeah. They're surprisingly versatile.

Interesting.

Think about it. They're crunchy, packed with fiber.

Okay. Yeah.

And you can get creative with the flavors.

Right.

04:09
Susan mentions a reader who tosses hers with coconut oil and spices before dehydrating for extra flavor and a crispy texture.

Coconut oil. That's an interesting twist. It is. You know, this whole conversation about dehydrating green beans has got me thinking.

About what?

04:25
What other veggies could we be dehydrating?

Oh, good question.

Yeah. I'm ready to branch out. What else does Susan recommend?

What Susan's got a whole section on her section on her site for dehydrating veggies. Oh, wow.

04:36
Really? Yeah. Like, carrots, zucchini, bell peppers, onions.

You name it.

So many options. It's like a rainbow of possibilities. I like that.

A rainbow of dehydrated veggies.

Yeah.

So is the process pretty much the same for all of them?

The basics are the same. Yeah.

Okay.

But there are some little differences depending on the veggie.

Like what?

04:54
Well, like root veggies, like carrots and potatoes.

Yeah.

They might take a bit longer to dehydrate than leafy greens.

Oh, that makes sense. Different textures, different drying times.

Exactly.

It's all about adapting the technique.

Right.

But, you know, we've talked a lot about how to dehydrate.

Yeah.

05:10
But what about why?

Oh, good point.

Besides, like, the practicality of preserving food. Yeah. What other benefits are there?

Well, one big one is nutrition.

Okay.

When you dehydrate veggies, you're basically concentrating their nutrients.

Oh, interesting.

So you get more vitamins and minerals in a smaller package.

Wow. So it's like a nutrient-boost. Exactly.

That's pretty cool.

I never thought of it that way.

Yeah. And it also helps with reducing food waste. Right.

Of course. You know, you can use up those extra veggies that might otherwise go bad.

Yeah. That's a win-win.

Definitely.

It's amazing how dehydrating can have such a positive impact.

It is.

05:48
But with all this talk about long term storage... Uh-huh.

Uh-huh.

05:52
I'm realizing we haven't really talked about rehydrating.

Alright -e-yeah.

How do you bring those dried veggies back to life?

It's actually pretty simple. Like, think of a sponge.

Okay.

When you soak those dried veggies in water, they absorb the moisture and plump right back up.

So it's like reversing time.

Pretty much.

You're undoing the dehydration.

Exactly.

But does that affect the nutritional value at all?

That's a good question. And the good news is that most of the nutrients stay put. Soaking them helps rehydrate them without really losing any of the good stuff.

That's great to hear. So you're not sacrificing nutrition for convenience? Nope.

06:27
Are there any tips or tricks for making the rehydrating process even easier or faster?

Absolutely. One easy one is to use warm water instead of cold.

Okay.

It speeds things up a bit.

Gotcha.

And if you're really in a hurry, you can even simmer them in water or broth for a few minutes.

Good to know. Yeah. I'm starting to see how versatile this whole dehydrating thing is.

It is.

Not just about green beans. It's like a whole new way of thinking about food.

Absolutely.

06:54
So what are some key takeaways you think our listeners should remember?

I think the most important thing is to be curious and experiment.

Okay.

Don't be afraid to try different veggies. Sure.

Different techniques, even different flavors.

Yeah. Just have fun with it.

Exactly. See what works best for you.

I love that. Embrace the journey.

Yeah. And who knows? Maybe you'll even discover some new culinary delights along the way.

Absolutely. That's what makes it so rewarding.

It is. It's like a blend of science, creativity, and a bit of adventure.

Well said. Now before we wrap things up completely... Uh-huh. I wanted to mention something I saw on Susan's website.

Okay.

07:31
On her Green Bean page, she has a whole section for reader tips and contributions.

Oh, that's cool.

Yeah. It really shows the community she's built around food preservation.

It is pretty amazing.

Sharing knowledge and experiences is so important.

It is.

Like, we're all in this together.

Absolutely. Supporting and inspiring each other.

Exactly. It's like a collective pantry of wisdom.

I love that.

07:53
And speaking of reader contributions, I found this interesting tip from a reader named Karen.

Oh, what's that?

She shared a method for making crispy green bean snacks in the oven.

In the oven?

Yeah. Apparently, baking them at a high temperature for a short time gets them crispy without a dehydrator.

Oh, wow. That's fascinating.

I know. Right?

It's a reminder that there's always more than one way to do things in the kitchen.

Exactly. It's about finding what works for you.

For sure.

Sometimes a simple oven can be just as effective. Yeah. But, you know, all this talk about crispy green bean snacks has me craving something crunchy and flavorful.

Me too.

I wonder if Susan has any other creative snack ideas up her sleeve?

Well, let's see what we can find in the next part of our deep dive.

08:33

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09:17
Okay. So where were we? Oh, yeah. More dehydrating secrets from Susan.

You got it. Yeah. She actually has a whole page dedicated to dehydrating green beans.

Oh, wow. A whole page just for green beans.

Yep. With all the details, step-by-step instructions.

Perfect.

Perfect.

Photos even.

Let's dive in.

Alright.

So how does she recommend preparing the beans for dehydration?

First things first, a good wash and trim.

Okay.

You know, get rid of any stems or spots. Makes sense. And then cut them to size.

Okay. So how big are we talking?

She suggests one- to two-inch pieces.

One to two inches. Okay.

Yeah. Smaller pieces dry faster and more evenly.

I see.

Plus, they're easier to store and rehydrate later on.

Right. That makes sense.

She does say you can leave them whole if you want. Okay. But you'll need to adjust the drying time. Customize to your liking.

Exactly.

10:08
Now what about blanching? Is that a must for green beans?

For fresh green beans, she definitely recommends it.

Okay.

You know, helps preserve the color, stops those enzymes. Right. She suggests three minutes in boiling water, then straight into an ice bath.

Okay. Got it.

That stops the cooking process.

10:23
So blanching is key for fresh beans. Yep. But what about canned or frozen? Do they need a second blanching?

Nope. They're good to go. Already done. They've already been blanched during processing.

Another shortcut. I love it.

Me too.

So dehydrating methods. We know Susan loves her dehydrator.

She does.

Yeah.

10:40
She suggests setting your oven to the lowest temperature possible. Okay.

Somewhere between a 125 and a 140 degrees Fahrenheit.

Alright.

And here's a crucial tip.

Okay. I'm listening.

10:50
Prop the oven door open a bit.

So let the moisture escape.

Exactly. You don't wanna steam those beans.

Right. Makes sense.

So oven-drying is doable.

Yeah.

But a dehydrator is definitely easier.

Got it. Yeah. So the beans are dehydrated.

11:05
How do we store them?

For short-term storage, airtight containers are your best bet.

Like Mason jars.

Exactly. Or zip-top bags.

Okay.

The key is to keep them away from moisture, light, and heat.

Protect those beans.

Yes.

But what about long-term storage? Like, if I wanna stock up for the whole year?

11:25
Then Susan recommends vacuum-sealing.

Okay.

Use a vacuum sealer with oxygen absorbers.

I see.

Creates an airtight environment, no spoilage.

Like a time capsule for green beans.

Exactly. Capture that summer goodness.

Love it.

11:39
Now back to those crispy green bean snacks. Yeah. Any specific recipes or flavors?

She suggests tossing them with little olive oil or coconut oil. Okay.

And then sprinkle on your favorite spices before dehydrating.

Okay. Like what?

Garlic powder, onion powder, paprika.

Oh, yeah.

Or even a little chili powder if you like it spicy.

Oh, spicy.

Right. So many options.

I can already taste them crunchy and flavorful.

The best part is you can get creative with the spices.

Right. Make it your own. This has been so informative.

Glad to hear it.

12:09
We've learned so much about dehydrating green beans.

It's been fun.

Susan's website is a treasure trove of information.

She really is amazing.

It's inspiring to see her passion for food preservation.

And the community she's built?

Yeah. It's like we're all in this together.

12:23
Well, I think that's a perfect place to wrap things up.

I agree.

Whether you're a pro or just starting out... Doesn't matter.

There's always something new to learn.

Absolutely.

So embrace the journey. Experiment. Have fun.

And happy dehydrating.

That's right.

Thanks for joining us on this deep dive into the world of dehydrated green beans. Until next time, happy preserving everyone.

12:46

Closing:
Thanks for listening to the Easy Food Dehydrating podcast.
Visit Easy-Food-Dehydrating.com for much more information on how to dehydrate food and the best way to safely store it.

Head on over to our Podcast Host to see a list of all our Easy Food Dehydrating episodes... or go to our hub page on this site. Please note that for your convenience, the episodes on our site contain the Podcast transcripts, too!

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