Posted by: jakinnan | January 24, 2013
Red Bean Stew

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 |
Notes
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.
Instructions
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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