Posted by: jakinnan | January 24, 2013

Red Bean Stew



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.

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