What to do with dehydrated beans

I’ve cooked with home dehydrated kidney beans before, which are the staple for my vegetarian chili. I generally do cook them first as part of a bigger meal. They rehydrate really well, but only if you chop them up first. I usually do freezer bag cooking, and they’re soft enough for me. Chickpeas when made into hummus rehydrate 100%, although they need an obscene amount of water to really rehydrate. Lentils don’t rehydrate that well and remain a bit crunchy, but it’s not too bothersome to me.

Call me a heathen but I over cook them and dehydrate them and just eat them crunchy. (without rehydrating)   I actually look forward to a bag of crunchy three bean chili. It’s tasty.

Pinto beans and baked beans seem to work out fine.  Black eyed pea’s are tasty but chew like gravel.

Lol.. Like eating fish aqarium gravel..

@Roger. Thanks for posting that soup meal. I made it a little differently.. Used a packet of white miso soup powder (with scallion, mushroom and tofu), added 3 tablespoons dried mixed veggies and 3 tablespoons dried peas and a hand Full of baby Bella mushrooms.. Also used Udon noodles. I guess it’s a little different from yours, but without your posting it, I never would have made it!!!  The Jarlsberg low-fat swiss cheese chunks is KEY!!!

Photos!

You could also try tomato soup plus sun-dried tomatoes, but be warned the olive oil CREEPS out of containers! Double-bag on top.

Cheers

so here is my photo, lol. I’m at work so I decided to make that soup, this time I added 1 tablespoon of coconut powder.. I then added cold water and let it all soak for about 3 – 4 hours.. Then added more water and heated it all up real quick.. Just to a simmer.. Took it off heat , covered and let sit 5 more minutes.. Mmm mmm mmm tasty it is!!