Food Finds · Freezer Bag Cooking · Insulated mug method · No Cook Recipes · One Pot Meals · Trail Cooking · Vegetarian

Meal Review: Trailside Pinto Bean & Cheese

Ford and I tested out a package of PackitGourmet’s Trailside Pinto Bean & Cheese. It is a very easy lunch or dinner and can be done one pot style, in an mug/bag or even prepped cold if you have time. The concept behind this meal is “BYOB” – Bring Your Own Bread. They provide everything but the tortillas which you grab on the way to the trail (and that isn’t a bad thing! Then you can take exactly what you want and have it be at its freshest.)

We had a single serving pouch ($3.99), you can get a two person version for $6.49. You get a choice of pinto or black re-fried beans. They offer the tool kit option, which is good to get – this gives you wet naps for your hands and a parchment paper work surface. The kit is free and I always find it handy.

As noted on the package, you can do this in a small pot or you can rehydrate the beans in a cup, mug or bag. You can use hot or cold water to do it. So you can FBC-style the whole meal if desired.

In the kit are the beans, salsa packet, freeze-dried cheese, wet nap and salt and pepper packet.


I decided to have fun and add a bit more – I had a 1/4 cup freeze-dried black olives hanging around so I added them to the water (with an extra 1/4 cup water) before boiling the water. I followed the package directions, bringing the water called for to a boil, lowered the flame and added the bean mix. I cooked it over low heat for three minutes, turned the stove off, stirred in the cheese and covered the pot. I then let it sit for another 5 minutes to meld flavors. Meanwhile, I made a batch of easy mexi-rice (more on that!) and sliced up an avocado.


I split the beans between two medium sized tortillas (soft taco size), split the salsa and then topped with a couple thin slices of avocado.


I served it with mexi-rice and some sour cream (OK, OK, I know…..sour cream is only first 24 hours out 😉 but yummmmm!)


Now, back to the mexi-rice….

Add 3/4 cup near boiling water and 1/4 cup salsa to 1 cup instant rice. Stir well and let sit for 15 minutes in a cozy. You can do this in a pint freezer bag or insulated mug. If you use a pot, bring the water and salsa to a boil and add the rice, stir and cover, let sit for 15 minutes.

And yes, it was delightful good eating 😉