August is the season for picking fresh green beans. Well, at least for us here in the PNW on the islands!
Grab a couple pounds in the morning, when it is cool out. While you can dehydrate without blanching, they beans will rehydrate better (faster) if you take the extra step.
Dried Green Beans
Take fresh green beans*, wash and sort, tossing any shriveled or limp ones. Cut off the tips on both ends, then slice or break into bite size pieces.
Bring a large pot of water to boil, preferably stock pot with a pasta insert (if you have one). Add the beans to the pot and blanch for 2 minutes (if using an insert, add to the pot when bringing water to a boil).
While they are blanching, fill your sink with ice and cold water. If using the insert pull up and drain into the pot, quickly shake beans into the sink. If not using an insert drain into a colander, then submerge the colander into the ice bath. Or, grab beans with a sieve and dump into the sink.
Once cooled, take out and shake off in a colander. Spread the beans on mesh lined dehydrator trays. (Need a solid made one that won’t break the bank? Nesco is a good option without dropping hundreds of dollars)
Dehydrate at 135° for 10-14 hours, until completely dry. Let cool down on counter before packing into glass mason jars for storage.
Check a couple of hours after packing to make sure you have no condensation in the jar. If so, they were not dried long enough and give them a bit more time. Otherwise, seal the jars and store in a dry, cool area, preferably out of the light.
We add in a food grade desiccant packet, and then seal the jars using a Food Vac mason jar sealer (these come into stock here and there right now, due to demand) to extend the shelf life. Best used within a year, but dried goods can go farther with proper storage.
*You can of course use yellow or purple beans as well. The color on purple changes when you cook them, they revert to green.