When I first made this recipe years ago for hiking, I based it on a simple “recipe” I had eaten a lot of in my college years. In those years I would make a batch of rice and mix into it a can of vegetarian refried beans, and if I was feeling all flush, some salsa. Maybe it wasn’t gourmet, but it filled your stomach and fueled you!
Easy enough to adapt to hiking – simply use instant rice and instant refried beans. If one wants to, it is quite easy to dehydrate refried beans. Buy the low-fat variety, spread thinly on parchment paper lined drying trays, dehydrate at 135° until dry/crumbly. Or you can go visit your nearest Hippy Hut store and bring home ready to go from various brands (or be modern and get them on Amazon!)
Easy Rice & Beans
In a quart freezer bag or sandwich bag:
- 1/2 cup instant rice
- 1 Tbsp diced dried onion
- 1/3 cup Instant Refried Beans (Pinto or Black Bean)
- 1/4 tsp granulated garlic
- 2 Tbsp dried salsa (DIY Instant or Dry Your Own) or 2 packets salsa
- 2 Tbsp shelf stable Parmesan cheese or a 1-ounce stick cheddar cheese
- Single serving bag of tortilla chips
Add 1 cup near boiling water and stir well. Seal tightly and put in a cozy for 10 minutes. Stir again and top with cheese.
Add 1 cup near boiling water to the dry ingredients in your insulated mug. Stir well, cover tightly and let sit for 10 minutes. Stir again and top with cheese.
One pot meal:
Bring 1 cup water to a boil in your pot. Add in the dry ingredients, stirring well. Turn off the stove, put on the lid tightly and let sit for 10 minutes. In cold weather you may need to insulate in a pot cozy. Stir again and top with cheese.
Serve with chips for dipping.