Refried Beans and Rice
One-pot meal with home-freeze-dried beans that skip the burnt flavor of commercial dehydrated versions.
- calories
- 400
- weight
- 3.5 oz
- cal / oz
- 114
- protein
- 14 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 8 min
- total time
- 10 min
- water
- 300 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.
- Lunch
- Dinner
- Canister stove
- Alcohol / Esbit
- Liquid fuel
- Backpacking
- Thru-hike
- One pot
- Dehydrate ahead
- Shelf stable
- Dump and stir
Ingredients
| Freeze-dried refried beans | 1/4 cup | made at home from canned beans; commercial dehydrated versions often taste burnt and bitter |
|---|---|---|
| Instant rice | 1/2 cup | |
| Hot sauce or salsa powder | 1 tbsp | optional |
Method
- Boil 300 ml of water.
- Stir in the freeze-dried beans and instant rice.
- Remove from heat and cover. Let it sit for five minutes until the water is absorbed.
- Stir in hot sauce if using and eat while warm.
Freeze-drying preserves beans without the heat damage that makes commercial dehydrated versions taste burnt and bitter. The process removes water without scorching the beans, so these actually taste like refried beans instead of charred powder.
Instant rice and freeze-dried beans rehydrate at the same rate, which is why this works as a one-pot meal. Five minutes under cover with boiling water and it’s done. The recipe is light on fat, so any oil or cheese you carry is worth its weight.
Packing
Combine freeze-dried beans and instant rice in a single-serving bag. Pack hot sauce or salsa powder separately if using.
Variations
- Add a foil packet of canned chicken or chorizo for extra protein.
- Use the mixture as a burrito filling if carrying tortillas.
- Top with crushed tortilla chips if you have the weight allowance.
https://trailcooking.com/2023/12/17/freeze-drying-to-save-damaged-goods-and-have-good-trail-eats