In this article, we’ll look at a dehydrated green beans recipe, as this is one of our favorite side dishes for meat. When preparing soups, delicious casseroles, side dishes, we often use green beans in recipes. It is healthy, nutritious and gives food a great taste, aroma, and beautiful color. But have you ever wondered if legumes can be dehydrated? How to do this, for example, without preliminary blanching?
Some foods must be blanched so that their colors will remain intact, as blanching keeps them off their natural color. It is important to read the below article carefully, though, to learn whether green beans should be blanched or not before drying. In addition to giving you the answer in detail, we will also give you some useful information about blanching to help you clarify your thoughts.
Blanching is crucial for vegetables
Blanching is a procedure in which the vegetables are steamed or boiled for a short time until they become partially cooked. It is required before dehydrating or freezing various vegetables comprising leafy greens, broccoli, string beans, asparagus, and okra. It is quite easy and fast, and above all, it will create a big difference in your dehydrated foods.
You can consume dehydrated veggies without blanching, but their colors, flavors, and textures will not be the same. You will find that dried vegetables will become darker after they are stored in containers, and their quality will decline as well after a period of time.
In order to prevent the spoilage of vegetables, blanching interrupts the enzyme action. Even though the food has been dehydrated, these enzymes might still exist and degrade. Enzymes are destroyed when vegetables are steamed or boiled. Blanching is not always necessary before drying all types of vegetables.
So, let’s see if it is necessary to blanch green beans before dehydration?
When dehydrating green beans, I like to blanch them first to preserve the food’s natural color and flavor. Dehydrating beans without blanching is also an option. Beans that are not blanched will darken after drying. Therefore, which you choose to blanch depends entirely upon your preference.
Use a large saucepan to help the beans blanch comfortably. Boil water and put the beans in there for 3 minutes, no more. Transfer the beans to a colander, drain, and transfer to a cup of ice water to stop the blanching process. Repeat this 2 times until the beans give off their heat to the water. Note that during blanching, you will need 1 gallon of water for every pound of green beans.
Either way, you can skip blanching due to time constraints or busy schedules. If this is the case, you can choose a different method to speed up the dehydration process of the green beans.
So what are the benefits of blanching green beans?
- The first and foremost is the preservation of taste and color
Blanching green beans stop some of the natural enzymatic reactions from developing. You also remove all dirt, bacteria, mold, and other organisms from the green bean skins and as we said above, immersing green beans in boiling water for a short time preserves their quality and beneficial properties in terms of protecting vitamins and the color of vegetables. The beautiful color of the product is pleasing to the eye, and the preservation of beneficial properties is good for your body.
Whether you agree or not, I think the arguments are very serious.)
- Benefit in Dehydrating Procedure
Green beans have very tough skins, so it will be difficult for the dehydrator to remove all moisture through them. In this case, the blanching process will help soften the skin and the drying process of the green beans will be smoother and faster.
- Extended Shelf Life
Dehydrated green beans are very nutritious and healthy, but enzymes are not completely destroyed even after drying. Thus, during blanching, not only enzymes are inactivated, but also a load of microbes is reduced, the texture, color, and stability of the protein are improved.
So, a final thought!
We have come to believe that the blanching process is a vital step before green beans are dehydrated so that they have good taste, texture, color, and last longer. This is the easiest way to pre-process green beans. During this procedure, numerous spoilage microorganisms get killed. It also slows down the activity of the enzyme, reduces the dehydrating as well as rehydration times, and helps in retaining the color. While blanching the green beans, follow the recommended time always as over blanching can finish the vegetable nutrients.