Process the Canned Beans

• Using a colander, drain and rinse the beans to remove the starchy canning liquid.
  
• Inspect the beans as you rinse them, removing anything that shouldn't be there. Despite the use of modern cleaning equipment, it is not always possible to remove all foreign materials.

Prepare the Dehydrator

• Spread and layer the processed beans on the fruit roll sheet inserts; one 15-ounce can of beans will fill one 13.5-inch round dehydrator tray. If it’s too crowded, prepare another tray.
  

Dehydrate the Beans

• Set the dehydrator thermostat temperature to 160 °F (71 °C) for 2 hours, then dial it back to 135°F (57 °C) to speed up dehydration.  Dry for 6 to 8 hours until done.
  
• The beans may break or split from shrinking as they dry. This is expected.

When is the Dehydrated Beans Done

• When done, the beans will easily crush into a powder. They will be crunchy if taste-tested.

Equalizing and Conditioning the Dehydrated Beans

• After a short cooling period, loosely pack the dried beans into a clean, dry canning jar with a tight-fitting lid, leaving some headspace.
  
• Every day, for 7 to 10 days, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put it all back on the dehydrator for several more hours.
• If you notice any mold at all, even the slightest bit, throw it all out.

Storing the Dehydrated Beans

• Use appropriate-sized canning jars for storage. Depending on how well you dehydrate them and your pantry storage conditions, the dehydrated beans should keep for at least 12 months.
• An optional food-safe desiccant packet will aid with moisture control and enable a longer shelf life
  
• Attach or include a label describing the jar contents and the date the product was dehydrated. The label identifies the canning jar contents, and the date helps with the rotation schedule.  A first-in, first-out rotation helps us to use items that have been on the shelf the longest, so we're using the oldest food first.