Salsa Rice & Beans

Salsa Rice & Beans

When we are out on the trail and feeling particularly hungry after a long day we turn to this filling meal. Since it contains both rice and beans, both of which really ‘stick to your ribs’, it is sure to fill up any hungry hiker!

Since this recipe contains salsa it is also packed with flavor!

As usual, this meal does not look particularly tantalizing when it is dehydrated in a plastic bag, but once it starts cooking and you smell the salsa you are sure to start salivating!

This recipe utilizes a very helpful ingredient that we use in many recipes when we want pack in some favor: salsa leather. So what is salsa leather anyways? It is just dehydrated salsa! All you do is spread your salsa thinly on a parchment lined backing sheet:

And dehydrate is until it is the consistency of leather. This takes about 6 hours. It should look like this once it is finished:

Salsa Rice & Beans
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Ingredients
  1. 1 cup instant rice
  2. 1/3 cup dehydrated corn (equals about 1/2 cup of corn)
  3. 1/3 cup dehydrated bell peppers (equals about 3/4 of a pepper)
  4. 1/2 cup dehydrated black beans (about 10 ounces of canned beans, rinced)
  5. 1/2 cup salsa leather, tightly packed
  6. 1/2 cup dehydrated taco flavored beef
Preparing Veggies
  1. Dehydrating can be done in a food dehydrator or your normal kitchen oven.
  2. In food dehydrator most veggies, beans and meat can be dehydrated at 135 degrees.
  3. In oven place oven on the lowest temperature setting and prop open the door a few inches using something made of metal (i.e. a mixer beater).
  4. Items to be dehydrated can be places on a cookie sheet covered in parchment paper. Most things take about 8-10 hours to fully dehydrate.
  5. Check items periodically after 6-7 hours and remove once dehydrated.
Preparing Beef
  1. Brown about 1/2 pound of lean ground beef
  2. Add 1/2 package of taco seasoning and about 1/4 cup of water
  3. Cook for about 5 minutes
  4. Spread on dehydrating sheet and dehydrate for about 8 hours
Preparing Salsa Leather
  1. Spread salsa on a parchment paper to a thickness of approximately 1/8 inch
  2. Dehydrate approximately 6 hours until fully dried and the consistency of leather.
Packing
  1. Pre-measure all meal ingredients
  2. Pack in a quart size plastic bag.
On the Trail
  1. You will need a pot large enough to hold all your dry ingredients and some sort of camp stove.
  2. Combine all ingredients in pot with 3 cups of water and soak for five minutes. This allows for initial re-hydration without the use of the stove.
  3. Bring to a boil, and continue cooking with the lid on for one minute.
  4. Remove pot from stove and wait ten minutes. Insulate pot if possible.
Adapted from The Backpacking Chef
Adapted from The Backpacking Chef
Grant and Nicky http://grantandnicky.littleacorn.net/

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