camp meals

Budget Rice and Beans

Tinned beans and tomato over rice. Budget backpacking in one pot.

calories
550
weight
4.2 oz
cal / oz
131
protein
15 g
serves
1, scales
prep
3 min
cook
25 min
total time
28 min
water
450 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
  • Backpacking
  • Vegetarian
  • Vegan
  • Dairy free
  • Gluten free
  • Nut free
  • One pot
  • Grab and go
  • Shelf stable
  • Dump and stir

Ingredients

White rice 1/2 cup
Tinned baked beans 1/2 can about 7 oz
Tinned tomatoes 1/2 can about 7 oz
Dehydrated mixed vegetables 1/4 cup
Salt and pepper to taste

Method

  1. Boil 450 ml of water in your pot.
  2. Add the rice and stir. Cover and reduce heat to low.
  3. Cook for 15 minutes until the rice is nearly tender.
  4. Add baked beans, tinned tomatoes, and dehydrated vegetables.
  5. Stir and simmer uncovered for 8–10 minutes until the rice is fully cooked and the liquid is mostly absorbed.
  6. Season with salt and pepper. Eat from the pot.

This is a physics problem in reverse: how to make rice taste like food with only ingredients that pack flat and never spoil. Tinned tomatoes carry the flavor that fat usually carries; beans add protein and texture. Without them, you’re eating shelf-stable paste.

Dehydrated mixed vegetables replace the frozen veg in the source list and rehydrate in the cooking liquid, saving weight and pack space. Rice is just calories; tomatoes and beans are where the actual meal happens.

Packing

Rice and dried vegetables go in one freezer bag. Tins of beans and tomatoes pack separately. The whole meal weighs less than a pound.

Variations

  • Swap the beans for tinned lentils for different texture.
  • If you have salt or dried herbs, they matter more in a simple dish than a complex one.
  • A splash of oil stirred in at the end makes it taste richer than it is.

https://www.cookingbites.com/threads/how-much-food-for-a-fiver.95