Red Bean Stew

Posted by: jakinnan | January 24, 2013

Ingredients

1⁄4	c	dried diced carrot
1⁄4	c	crumbled dried mushrooms
1⁄4	c	diced sundried tomatoes
1	c	cooked and dehydrated red kidney beans
4	oz	cooked and dehdyrated small pasta shapes
1	t	low sodium beef bouillon
1⁄2	t	dried garlic
1⁄4	t	ground black pepper
2	T	shelf stable parmesan cheese

Perk’s recipes call for “cover with water”. You can start with a 1:1 water to dry food ratio and more water as needed as well.

For a vegetarian version use vegetable bouillon.

At home pack everything in a quart freezer bag.

Add near boiling water to cover the dry items. Stir well, seal tightly and put in a cozy for 15 minutes.