Sun Dried Tomato & White Beans (Served Two Ways)
This is a three-part recipe. First we will make the spread and dehydrate it, then have two ways to serve a very tasty spread! The recipe is vegetarian and with cheese left out, a great vegan option. If you do not add salt this recipe is extremely low in sodium, high in fiber and protein. A ‘special needs diet’ heaven!
Sun Dried Tomato & White Bean Spread
At home bring 1 cup water to a boil in a small saucepan. Add in a 3 to 3 1/2 ounce package sun dried tomatoes (air dried, no oil) and 1/2 tsp diced dried garlic. Take off heat, cover and let sit for 10 minutes.
Meanwhile in a food processor or blender put:
1 15-ounce can Great Northern beans (drained and rinsed)
1/4 tsp fresh ground black pepper
1 tsp of fresh rosemary (if you use dried, let it soak with the tomatoes)
Drain the tomatoes, reserving the liquid. Add 1/4 cup of the reserved liquid and the tomatoes to the blender/processor. Whirl till relatively smooth. Since it is being dehydrated we won’t add the oil till later, so if needed, add a bit more of the tomato liquid.
Salt to taste, if desired.
Spread 4 servings of approximately 1/2 cup each on parchment paper lined trays. Dry at 135* till dry and crumbly. Usually this will take a couple hours. Bag each serving in a pint freezer bag. (measure how much you have in powder and note on the bags). Never dried before? Head over to our Dehydrator 101 section!
Sun Dried Tomato & White Bean Rice
In a pint freezer bag:
1 cup instant rice
2 Tbsp crumbled dried mushrooms
Take 1 pint bag of the dried mix, and add in 1 Tbsp shelf stable Parmesan cheese.
Also take 2 tsp olive oil
Add 1 cup near boiling water to the rice bag, stir well and seal. Put in your cozy. Add a 1:1 ratio of boiling water and the olive oil to your tomato bean mix, stir well and put on top of the rice bag. Let sit for 10-15 minutes in your cozy.
Serve the sauce over your rice and mix in. If you like your spread more sauce like, add more water in to your liking.
Serves 1 hearty appetite.
Now, who wants an easy lunch recipe?
Sun Dried Tomato & White Bean Pitas
1 pint bag of the tomato & bean mix
3-4 mini pitas
2 tsp olive oil
2 slices Swiss cheese
You can prepare this with either hot or cold water. Use a 1:1 ratio of water, adding the oil in. Add more water if needed. It should have a thick dip texture.
Rip open your pitas, making 8 halves. Put 1/4 of a piece of Swiss cheese in each half. Fill with spread. Munch away.
Serves 1 as lunch/dinner to a crowd at back country snack time.
Works very well on tortillas, or dipping pita chips into the spread.