Bikepacker Rice and Beans
Built from whatever the last gas station had, and it works every time.
- calories
- 720
- weight
- 5.8 oz
- cal / oz
- 124
- protein
- 26 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 12 min
- total time
- 14 min
- water
- 400 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Bikepacking
- Backpacking
- Canoe / raft
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant rice | 1 cup | instant, not parboiled, or you are simmering for 20 minutes |
|---|---|---|
| Dehydrated refried beans | 1/2 cup | |
| Taco seasoning | 1 tbsp | |
| Olive oil | 1 tbsp | |
| Corn nuts or Fritos | 1/2 cup | crushed, for the top |
| Hot sauce packets | 2 |
Method
- Boil 400 ml of water. Add the rice, cover, and take it off the heat for five minutes.
- Stir in the bean powder and seasoning. It will thicken fast.
- Add the oil and let it sit two more minutes with the lid on.
- Crush the corn nuts over the top right before eating so they stay crunchy.
Dehydrated refried beans are underrated: they rehydrate instantly, they are cheap, they are sold in most grocery stores, and they turn loose rice into something with body. Together with instant rice this is a complete protein for about a dollar.
The crunchy topping matters more than it sounds like it should. Five days of soft food gets old, and texture is the thing you start to miss first.
Packing
Premix rice, beans, and seasoning in one bag. The crunchy part goes in its own bag or it is powder by day two.
Variations
- A foil packet of chicken for another 20 g of protein.
- Freeze dried corn and a lime wedge if you are feeling ambitious.