Bean Bark is a food storage method that is economical as well as easy and versatile.
It lends credibility to my idea that if prepping does not make life easier, you are doing it wrong.
The bean bark we will show you how to make can be used to make or to add protein and fiber to
Making it is simple
- Dump an entire can (liquid and all) of vegetarian baked beans through a blender until creamy.
- Don’t use bean products containing bacon or pork because fatty meats will spoil and cause a rancid taste.
- Pour the blended beans on dehydrator trays covered with parchment paper and spread thinly with a spatula.
- 28 ounces of blended beans takes up three 15 x 15 Excalibur Dehydrator trays.
- Dry at 135° for eight hours. The bean bark will dry like mud… full of cracks.
- About halfway through the dehydrating time, cover the bark with a sheet of parchment and an upside down tray, flip and remove the first tray and paper that is now on top. This will allow even dehydrating in less time.
Yield: 28 ounces of beans will bark down to three cups weighing seven ounces. Variations: Bark other types of canned beans such as black beans, red beans, and kidney beans. Follow the steps above.
Once you have the bark, break it into pieces and store in an airtight container.
Here are some recipes for using Bean Bark
- 1/2 cup Bean Bark
- ½ cup Instant Brown Rice
- ¼ cup Dehydrated Mixed Vegetables (carrots, corn, peas, and green beans)
- ¼ Dehydrated Ground Beef
- 1 cup water
- Combine all ingredients with water in pot, cover, and light stove.
- Bring to a boil and cook for an additional minute or two.
- Remove from stove and transfer pot to insulating cozy for another five or ten minutes.
- Stir before eating and the bark will dissolve into gravy.
Bean Bark Spread
- 1/2 cup Bean Bark
- 1/3 cup water
- Combine Bark with water in pot, light stove.
- When water starts to get hot, begin stirring until the mixture gets pasty.
- Three or four minutes of heating should do the trick.
- Be prepared to lift the pot off the stove with a pot gripper to prevent burning.
- Spread on pita bread or use as a dip for freeze-dried vegetable chips.