Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 312 kcal | 88 kcal |
| Protein | 19 g | 5.4 g |
| Fat | 5.2 g | 1.5 g |
| saturated | 2.1 g | 0.6 g |
| Carbohydrate | 31.2 g | 8.8 g |
| sugars | 1.7 g | 0.5 g |
| Fibre | 17.3 g | 4.9 g |
| Sodium | 1610 mg | 456 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.3 kg refried Beans
Instructions
- Start with beans that are loose rather than stiff. A thick refry spread onto a tray dries into a slab with a wet core, so let it down with water or stock until it pours slowly off a spoon.
- Push the mixture through the back of a sieve if there are whole beans left in it. A whole bean holds water long after the paste around it is dry, and one is enough to spoil a jar.
- Spread the paste on a lined tray no deeper than a coin. This single decision is what separates a nine-hour run from an eighteen-hour one.
- Dehydrate at 63 °C for 9 hours. Break the sheet up and turn the pieces over once the top has gone matt, which is usually somewhere near the middle of the run.
- They are done when a piece snaps like a poppadom and shows no darker, softer band in the break. Beans hide moisture well, so test from the middle of the tray rather than the edge.
- Grind the dry pieces to a powder in a blender or spice mill. Powder comes back in minutes with boiling water; flakes take far longer and never quite return.
- Let the powder cool completely before it goes into a jar. Warm powder steams against cold glass and sets into a brick.
- Vacuum-seal it, or keep it in an airtight jar in the dark where it holds for a year. To use it, stir in an equal volume of boiling water and leave it to stand while you lay the table.
