In contrast to the majority of our recipes, making BBQ black beans involves first preparing and cooking the entire black bean mixture in a pan, instead of dehydrating all of the ingredients separately.
Ingredients to package for one large portion:
- 3/4 cups dehydrated rice
- 3/4 cups BBQ black beans (see recipe below)
- (1.5 cups water)
Ingredients for BBQ Black Beans (makes approximately 4 portions):
- 2 cans black beans
- 2 spicy peppers
- 1 stalk celery
- 1 medium onion
- 4 large mushrooms
- 1 tomato
- 3 cloves garlic
- 1 tsp chili powder
- 1 tsp vegetable boullion
- 1 tsp cumin
- 1.5 cups BBQ sauce
- 1.5 cups rice
Cook:
- Cook rice according to directions on bag.
- In a saucepan, sauté vegetables in a bit of water. Start with onions and celery for a few minutes. Next add spicy peppers, bell peppers and garlic. Next add tomato. Finally add mushrooms.
- Once the vegetables are soft, drain and rinse black beans and then add to the pan.
- Immediately add BBQ sauce, cumin, chili powder, and bullion. Cook for a few minutes, then taste test and add spices to taste.
Dehydrate:
- Spread rice on dehydrator tray(s). Dehydrate at 135F (57C) for 5+ hours until it is completely dry and crispy. Break clumps apart a few times during dehydrating.
- Spread bean mixture on dehydrator tray(s). Dehydrate at 135F (57C) for about 12 hours, until completely dry and crispy.
Assemble:
- Divide into portions and add to a ziploc bag. One large serving is 3/4 cups dehydrated rice + 3/4 cups dehydrated bean mixture. The amounts described herein should be enough for 3-4 dehydrated meals.
On the trail:
Open bag and add ingredients to a pot. Add water & bring to a boil, and boil for 1 minute. Soak for 10 more minutes, then uncover and stir. Enjoy!
Tips:
- This recipe could also be cold soaked on the trail — just add to cold water and wait 1+ hours.
- Vacuum sealed bags could be used instead of ziplocs for longer preservation. Leave a bit of air in vacuum bags to prevent the dried ingredients from puncturing the bags.
Recipe in Photos:
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