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Green beans are not something that one normally thinks about dehydrating but they can be a very tasty and healthful addition when added to a trail meal. I’m picky about the quality of my beans and tend to stick with bush beans types and pick them when they are the size of my little finger or less. Wash them well, slice beans into ¼ inch pieces. Steam for 3 minutes and rinse in cold water. Arrange them on a dryer tray in a single layer, dehydrate at 115 degrees for about 12 hours until brittle. 
This is a light weight little 2 serving trail recipe you can use your beans in:
Creamy Green Beans and Chicken
½ cup dehydrated green beans
1 can chicken dehydrated
6 oz. pasta (I use Chinese noodles, they don’t turn to goo as easily if overcooked)
1 package Alfredo sauce mix (may need ¼ cup dried milk)
¼ cup dehydrated green onion
1 teaspoon dried basil
Salt, pepper, garlic to taste
Add dried green beans, chicken, onion and pasta to a saucepan. Barely cover ingredients with water and bring to a boil. Shut off the heat, cover the pan, and let the meal sit for 20 minutes or so. After your ingredients have rehydrated it’s time to make the sauce. Look in the pan to see how much water is left. If there is more liquid than the Alfredo sauce directions need just pour it off. You may need to add water if there isn’t any left after rehydrating (which sometimes happens). Some Alfredo mixes call for milk and ¼ cup of dried milk is usually enough to do the job. Heat up the meal after adding the sauce mix and cook until thickened. EAT!!
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